Black Powder Smokehouse – Jamestown, NC

Name: Black Powder Smokehouse
Address: 302 E. Main St., Jamestown, NC 27282
Order: Three meat plate (brisket, pork, and sausage) with mac and cheese and collards (link to menu)
Pricing: $$

Monk: A little over a year ago, Jamestown got a wood-fired barbecue joint of its own in Black Powder Smokehouse. Jamestown is the small town between the Barbecue Bros’ hometown of High Point and the larger city of Greensboro, and also where the Monks-in-Law (Monk In-Laws?) happen to live. Black Powder Smokehouse took over an old service station on Main Street and they’ve incorporated the service station details into their decor.

As is the case with a lot of new barbecue restaurants these days, it serves a little bit of everything but definitely has a Texas lean to it. While I wasn’t able to put my eyes on the smoker they use, I did visually confirm there was wood used in the smoking process. Now whether that was in a gas assisted or a full stick burner is to be confirmed at a later time. However, what they are putting out is pretty legit as evidenced by the above nice little platter shared by Mrs. Monk and me.

I forgot to ask for the pork chopped at the register so it came pulled instead. Not a big deal – and it was still smoky and had nice chunks of a peppery bark mixed in. Certainly not a NC-style pork (either region) but they of course do have a variety of sauces on the side to approximate it.

On this day, unfortunately the brisket was a bit overdone and also sliced a little too thin. This gave it a texture of roast beef but I will note that my mother-in-law stated that its been better on previous visits. Based on these brisket slices, I would definitely come back to give them another shot.

The jalapeno sausage had good taste and wasn’t too spicy. Not the standout of the meal, but solid. I’d love to come back and try the ribs. Both of our scratch-made sides of collards and mac and cheese passed muster.

Black Powder Smokehouse one-ups Sweet Old Bill’s in nearby High Point, which opened about a year before, in just about every way for best new-school barbecue. For barbecue in the greater High Point area, they are more than worth seeking out if you don’t want to make the trek to Stamey’s in Greensboro.

Ratings:
Atmosphere/Ambiance – 4 hogs
Brisket – 3 hogs
Pork – 3.5 hogs
Sausage – 3 hogs
Sides – 3 hogs
Overall – 3.5 hogs

Linkdown: 4/29/20

More good from the Southern Smoke Foundation

Prime Barbecue was set to open a few weekends ago but that has been put on hold for the time being, as has any other businesss openings in Wake County

Rodney Scott’s Whole Hog BBQ to open a second Birmingham-area location in the town of Homewood

University of Texas football legend Cedric Griffin now has a barbecue truck in Austin

This week’s Somewhere South looks to be a must-watch for barbecue lovers

James Beard-award winning author Adrian Miller joined Vivian Hoard to tape the episode of “Somewhere South”

Thanks to The Smoke Sheet for featuring our recent post on mail order barbecue options in NC and SC in their latest issue

More coverage on the re-opening of Wilber’s Barbecue from the local paper

RIP Carter Brothers Barbecue in our hometown of High Point; it had been open since 1997 but will not reopen due to the coronavirus

D.G. Martin wonders what other great NC barbecue restaurants won’t survive either

Friday Find: Chef Jim Noble on the Kevin’s BBQ Joints Podcast

Jim Noble sits down with Kevin Kelly to discuss his NC upbringing, his history as a restaurateur, and the path that led the opening of Noble Smoke earlier this year. As Speedy and I noted in our chat with him earlier this year, his passion for barbecue is evident and I think that come through in this conversation. Funny aside, Kevin is originally from California but used to travel to Jim’s hometown of High Point (our hometown as well) twice a year for the Furniture Market. It wasn’t until this conversation that he realized he had previously eaten at his first restaurant, Noble’s.

Description: In this episode I chat with Chef Jim Noble from Noble Smoke: Heartfelt Southern Barbecue in Charlotte, North Carolina. We discuss his upbringing, culinary experience, his first restaurant in High Point, Roosters (which he has 3 locations, but is expanding), and finally Noble Smoke, which is a project he has wanted to take on for a long time. He is extremely passionate about barbecue, the history of barbecue in the region (which we go into deeply), and about putting out incredible [product]. We also discuss his 6 1,000 gallon offset smokers along with Lexington style brick pits that he has in his pit room. It’s a large restaurant which you will want to visit when you come to Charlotte.

See all things Noble Smoke here: http://noblesmokebarbecue.com
Noble Smoke on IG: https://www.instagram.com/noble_smoke
Noble Smoke on Facebook: https://www.facebook.com/noblesmokeba…

Sweet Old Bill’s Burgers, Que & Brew – High Point, NC

Name: Sweet Old Bill’s Burgers, Que & Brew
Date: 11/21/18
Address: 1232 North Main Street, High Point, North Carolina
Order: Three meat combo (pork, brisket, ribs) with hush puppies, corn pudding, and slaw
Price: $$ (out of $$$)

Monk: Well, what do you know? The Barbecue Bros’ hometown of High Point has grown to the where someone has opened up a yuppie cue spot (next to a brewery no less). High Point’s always had standard issue barbecue joints like Kepley’s, Carter Brothers, or Henry James but a full bar barbecue joint that serves not only pulled pork but brisket, ribs, chicken and more? Now that’s something new for the Home Furnishings Capital of the World.

Speedy: While this is exciting, I take great offense at calling Kepley’s a “standard issue barbecue joint.” Where’s the respect, Monk?

Monk: All respect given, Speedy. That was not a comment on the quality of the food – I only meant that none of those I mentioned above go the “International House of Barbecue” route and also don’t serve beer or alcohol like Sweet Old Bill’s.

SOB’s opened in early November on North Main Street and shares a wall with the well-received Brown Truck Brewery. At the back of the Sweet Old Bill’s side of the building is a wood-assisted gasser just off the kitchen. Inside, a large bar area occupies approximately half of the interior with a decor that I would probably best described as “industrial chic” with my limited interior decorator vocabulary.

The three meat combo plate was decently priced at $18 and I chose pork, brisket, and ribs. Not ordered but also available was chicken and turkey. The pork had hints of smoke but benefited from being eaten with the slaw and table vinegar sauce, a small batch sauce I didn’t recognize or snap a photo of. I will note that a red slaw was advertised on the menu but what came out was a mayo-based white slaw. I still ate it, but was really hoping to try their version of a Lexington red slaw. Regardless, not a bad start to the meal.

The brisket at SOB’s comes pre-sauced but underneath that sauce were lean slices with a decent pepper bark. This was definitely not a Central Texas style brisket, but for High Point it was not bad. Not great, mind you, but not awful.

Speedy: For NC brisket, “not awful” is high praise…  

Monk: The dry-rubbed ribs were well seasoned and not overcooked, giving a good tug with each chew. Of the three meats I ordered, the ribs were probably my favorite, and thankfully they weren’t drowning in sauce like the brisket.

I already mentioned the slaw but when it came to the rest of the sides the scratch-made hush puppies were more on the savory end of the spectrum but were nicely fried orbs of cornmeal goodness. The highlight of sides was definitely the corn pudding, which had some sweetness and also appeared to be scratch made.

I would be remiss if I didn’t also mention that they had a nice selection of craft beers, many of which were local to NC. I ordered a Brown Truck porter, which was made not 10 feet on the other side of the wall from where we were sitting – pretty cool and not too many other barbecue restaurants could claim that I’d bet.

Overall, I was pretty pleased with my meal at Sweet Old Bill’s. Being a new restaurant, they could have easily cut corners in a few areas but thankfully did not. The meats are not all quite there but I appreciated the attention paid to the side dishes. Keep in mind that they were only a few weeks old for this meal so with time I think they will eventually get to a good spot. They are certainly off to a nice start.

Ratings:
Atmosphere/Ambiance – 3 hogs
Pork – 3 hogs
Ribs – 3.5 hogs
Brisket – 3 hogs
Sides – 3 hogs
Overall – 3 hogs