When Nirvana became popular, the first thing I did is I bought a beach house in North Carolina and spent years up there, and I just ate pulled pork like f—ing crazy from the time I was 22 to about 25 years old,” Grohl said in between temperature checks. When he broke his leg on tour a few years ago and was holed up at home, he really dove into making it himself.
– The latest on Noble Smoke, though you may find it behind the Charlotte Business Journal paywall if you have visited the site a few times this month
– Triad fall festivals including the Barbecue Festival in Lexington and Whole Hog Barbecue Championship in Raleigh are moving ahead as planned and do not expect to be impacted by the aftermath of Florence
– The N.C. Department of Transportation and Amtrak are offering a 15% discount on train rides to Lexington during the two days of The Barbecue Festival
The thick, sweet smoke, tangled with the scent of hickory, wafts through from the barbecue pits in Lexington. Here the air smells of tender meat, falling off the bone, slathered in the town’s very own tomato-based sauce.
– The Smoking Ho on Lewis Barbecue: “If you picked Lewis Barbecue up and placed it anywhere in Texas, it would make the Texas Monthly BBQ Top 10 list. Easily.”
– Texas Monthly on the Barbecue Nation exhibit in Atlanta
The ‘Barbecue Nation’ exhibition in Atlanta covers everything from the Caribbean origins of our barbecue culture to the current state of competition barbecue. It’s an educational experience as well as a nostalgic one. https://t.co/6rHB5og8Tj
– The origin story of the great Bryan Furman of B’s Cracklin’ Barbeque, the next great pitmaster (who’s already here)
Though he’s been a restaurant owner and full-time pitmaster for just four years, Furman, 37, already sits among the greats. Maybe it’s because he swaps out typical commodity pork for whole heritage-breed hogs he raised himself. (“Nobody else was doing that,” Furman says, “Not in a barbecue restaurant.”) Maybe it’s his unique Carolina-meets-Georgia style sauce, a sweet and tangy blend of mustard and fresh peaches. (“He does everything different,” says Nikki Furman, his wife and business partner.)
Been working on this piece since I was still in #ATL and v excited to finally share it! A look into the indomitable Bryan Furman of @bscracklinbbq — not only imho the world’s best bbq but also “revolutionary” according to @KosherSoul. And there’s a video! https://t.co/qXRtgwgZwF
Another responsibility is that of barbecue ambassador. Pitmasters are asked to travel to distant locations to cook for an event or speak on a panel. In this case, the pitmaster isn’t just drawn away from working the pits — he’s often absent from his barbecue joint for days at a time.
Monk: In advance of the forthcoming brewery/smokehouse/beer garden concept, Jim Noble and Noble Smoke set up at Hyde Brewing to serve chopped pork sandwiches on a beautiful St. Patrick’s Day in Charlotte.
Noble Smoke was set up in the side lot next to Hyde Brewing’s back patio where none other than Jim Noble himself was chopping up pork shoulders on a block in front of his smoker Beulah. On this day, they kept it simple with only sandwiches for sale for $7.
Each hefty sandwich was pre-topped with slaw and dip and while you could add more, I didn’t find it necessary. Noble Smoke certainly wasn’t skimping on chopped pork in each sandwich. The chopped pork was moist and the sandwiches were really good – a lot better than some of the dry barbecue sandwiches I’ve had since. Had I not had dinner plans, I certainly would have gone for a second sandwich and perhaps a third (the other one pictured in my hand was for my dad).
If this service is any indication of what’s to come, I will no longer have to drive an hour to Lexington for a true Lexington-style chopped pork sandwich, something I’ve been looking for as long as I’ve lived in Charlotte. Simply put, I cannot wait for Noble Smoke to open later this year.
– Sad news as Midwood Smokeshack has closed in Matthews. However, there is some good news in that the employees will keep their jobs at other Midwood Smokehouse locations and FS Food Groupd will be looking to build a full service Midwood Smokehouse in the Matthews area at some point.
– D.G. Martin’s list of last minute book gifts includes one of my all-time favorite barbecue books which was just re-issued on paperback, “Holy Smoke: The Big Book of North Carolina Barbecue” by John Shelton Reed, Dale Volberg Reed, and William McKinney
– Charlotte Agenda: “Noble Smoke could give Charlotte a true barbecue flagship”
– An Austin rag “takes the temperature” of the barbecue scene in Brooklyn and with one exception finds that it doesn’t quite add up to Austin
– Everyone has a dark past, and NC barbecue is certainly no different; it had a beef phase
NC BBQ hasn’t always been pork-centric. Dale Volberg Reed turned up this great clip from Rockingham NC in 1919 (Her husband John Shelton Reed notes it’s from “before we got hogmatic”) pic.twitter.com/PKZKPvjApq
Monk: For the second year in a row, Jim Noble of the forthcoming Noble Smoke partnered with local menswear store Tabor for their Bungalow Social block party, While last year he smoked NC-style barbecue, this year he brought house made hot dogs grilled out of one of his mobile rigs, Flossie. So while I have still yet to try Noble’s barbecue, the hot dogs ground and made in-house at his uptown Rooster’s location more than hit the spot on a sunny fall day. I went Carolina style with chili, slaw, and mustard before topping it off with Texas Pete. Additionally, in an off-menu item, Jim had also smoked a pastrami and when I asked for a small taste he graciously offered a full sandwich. I’m no pastrami connoisseur but it was just fantastic.
I enjoyed introducing myself to Jim (who, by the way, like me is also from High Point, also went to High Point Central, and also went to NC State) through friend of the blog Susong and together we pestered him about Noble Smoke, which was been my most anticipated barbecue restaurant since it was first announced back in August 2015.
In maybe a tiny little bit of a scoop, according to him Noble Smoke will be coming in 2018 in a location off Freedom Drive in a space that is currently a warehouse. That certainly seems to fit the stated intention in the article linked above, where it mentions:
First, he needs to secure a Charlotte site that’s close to Interstate 77 with easy access. Most importantly, the restaurant needs to be in a space that allows the barbecue to be slow-cooked over wood, Noble adds.
From the little bit I recall from a brief discussion (free beers and cocktails for the win), he will be partneringwith a local brewery (no word on which) and the space will also have an outdoor beer garden. I can’t wait to hear more details as they become available. In the meantime, I’ll be keeping an eye out for the next opportunity to finally try the barbecue from Noble Smoke.
In 1964, Maurice Bessinger was the president of the National Association for the Preservation of White People. On August 12th of that year, Anne Newman and a friend drove to the West Columbia Piggie Park. They stopped outside the lot for curbside service. A waitress emerged and, seeing that they were black, returned to the building without speaking to them. Then a man with a pad approached the car but refused to take their order, even though white customers were being served. In Newman v. Piggie Park Enterprises, Inc., the district court asserted that “the fact that Piggie Park at all six of its eating places denies full and equal service to Negroes because of their race is uncontested and completely established by evidence,” but it concluded that the restaurants, because they were principally drive-ins, weren’t subject to the public-accommodation provision of the Civil Rights Act. When a higher court reversed the ruling, Bessinger appealed to the Supreme Court, claiming that being forced to serve black people violated his religious principles. He lost, in a unanimous decision.