Recap: Smoke & Grapes at the Charlotte Wine & Food Festival featuring Jon G’s Barbecue

Monk: This past Sunday, the closing event of Charlotte Wine & Food was a “Smoke & Grapes” event with Jon G’s Barbecue from Peachland paired with some beautiful wines from Andis Wines from the Sierra Foothills of California. Mrs. Monk and I were fortunate enough to be invited to it by friends of the blog Ariail and Andrew Barker.

After a cocktail hour with their Cheerwine hot link and an amazing beef rib croissant (wine pairing: 2021 Andis Sauvignon Blanc and 2019 Andis Cabernet Franc), we were treated to a three course meal of a good bit of their menu (all paired with some beautiful reds from Andis, of course). The first course was of course brisket served along with slaw, jalapeño cheddar grits, and beans. The brisket was a Jon G’s brisket, enough said. Wine pairing: 2020 Painted Fields Curse of Knowledge (Bordeaux Blend)

Second course was their ribs served with mac and cheese, Mexican street corn, and their amazing brisket fried rice. Mrs. Monk was most excited about three brisket fried rice but the spares were as good as ever. Wine pairing: 2019 Painted Fields Old Vine Zinfandel

The dessert course (not pictured) was an Oreo dirt pudding and Nutter Butter Pie and finished off the filling meal simply but nicely. Wine pairing: 2019 Andis Petite Sirah

For folks who haven’t previously had the pleasure, this was a nice way to try Garren and Kelli’s self-described “comfort food” without having to wait in line at Peachland or a food truck service. Speaking of waiting in line, one of the prized live auction items was a Golden Ticket to skip the line at the Peachland Store. It went for $900, if I’m not mistaken. I should also mention that a percentage of proceeds went to a handful of charities in Charlotte that help underprivileged kids.

For those of us fortunate enough to have have it previously, the consistency of all of the food should be noted. Everything tasted just as it always does, which is exceptional.

All in all, a fantastic event featuring great wines from a family-owned winery as well the amazing barbecue of a family-owned barbecue restaurant.

Linkdown: 4/20/22

Featured

Monk: After Rodney Scott and Adrian Miller made some long overdue contributions to black barbecue books last year, we have a couple of new entries in 2022. Matt Horn of the acclaimed Horn Barbecue in Oakland released his new barbecue book (with Adrian Miller giving the foreword) on April 12. In addition to the recipes of what he calls “West Coast Barbecue,” Horn recounts his barbecue journey and how it echoes “the glorious lineage of African American barbecue in the US.”

Coincidentally, Kevin Bludso also released his barbecue book on April 12. Bludso similarly recaps his journey, which has taken him from Compton, CA to the small Texas town of Corsicana.

Rodney Scott’s cookbook last year was the first in decades from a black pitmaster, and we have two more this year from an old veteran and an up-and-coming Michelin-starred chef. Let’s keep it going.

Native News

The Kings of Q Barbecue Festival, named in honor of Latham “Bum” Dennis of Bum’s Restaurant and the late Pete Jones of Skylight Inn, returns next month to Ayden after 2 years off

Longleaf Swine is targeting an August opening for their long-awaited brick and mortar in Raleigh

The Pedalin’ Pig in Banner Elk is featured by Spectrum News

Jon G’s is back at Triple C today

Brisket and Bubbles from The NC F&B Podcast is back June 4 in Raleigh

Non-Native News

Matt Horn gets a writeup in the New York Times

You Grill Girl! is Austin’s first female focused grilling event

Brantley Creek BBQ & Co gives Odessa, TX a legit barbecue destination joint

Bryan Curtis of The Press Box recaps a visit to Goldee’s in Ft. Worth in the first 10 minutes of this episode. “Dude, it was amazing.”

Charlotte Barbecue News from the First Quarter of 2022

Monk: The Charlotte barbecue scene, along with the entire restaurant industry, remains in flux. Longtime Belmont staple Buddy’s BBQ closed in February after 25 years. A second location of Noble Smoke opened in Optimist Hall. The Carolina Barbecue Festival was announced for May and has a chance to put Charlotte on the map. However, no barbecue boom appears on the horizon for Charlotte anytime soon. Here’s a roundup of news from the past 3 months.

January

1/2 Big Tiny’s BBQ expands its hours in the new year

1/3 By popular demand the pizza collab by Jon G’s Barbecue and Salud continued into January

1/4 Noble Smoke is the only barbecue restaurant on Charlotte Magazine’s annual list of the 50 best restaurants in Charlotte

1/10 RayNathan’s celebrates 3 years open

1/20 Garren of Jon G’s Barbecue profiled on the Ministers of Smoke Instagram page

1/21 A fun story from Charlotte Magazine on how Chapel Hill-born fashion designer Alexander Julian got paid in barbecue for designing the original Charlotte Hornets jerseys

February

2/7 Buddy’s BBQ in Belmont closed after 25 years

2/9 Cornelius-based Barvecue has raised $600 million thus far

2/9 The latest barbecue list from Only In Your State includes Jon G’s Barbecue

2/23 Lewis Donald of Sweet Lew’s BBQ announces the Carolina Barbecue Festival to be held May 22 at Camp North End in Charlotte

2/27 Congrats to Garren and Kelly from Jon G’s, who 2 years ago on this date closed on the former Barbee’s Barbecue location, which they would open in June 2020 just a few months into the pandemic

March

3/12 Actor Eric Wareheim made it all the way from LA to Jon G’s Barbecue for a Barbecue Saturday

3/14 Noble Smoke‘s second location at Optimist Hall opens; it was originally scheduled to open on 3/2

3/22 Noble Smoke is involved in a bit of controversy when a miscommunication between its landlord and a neighboring business kicks off a brouhaha

3/24 Noble Smoke and Jim Noble’s official response. As of this writing I have not seen whether an agreement has been reached.

Why the Carolina BBQ Festival Could be a Game Changer for #CLTBBQ

This May at Camp North End in Charlotte, Lewis Donald of Sweet Lew’s BBQ will be having a celebration of pork barbecue (or, just “barbecue” for those of us from NC) and we’re all invited. In addition to a fun looking event, this year’s inaugural Carolina BBQ Festival also has a chance to help put Charlotte on the barbecue map. It will be the first barbecue festival in Charlotte for quite a few years, it will bring together some of the best pitmasters in the southeast, and it will also spotlight the still growing Charlotte barbecue scene.

It’s been almost 8 years since Charlotte hosted a true barbecue festival. Part barbecue-competition, part street festival, the Q City Championship ran for a few years in uptown Charlotte during the fall and was initially sanctioned by the Memphis Barbecue Network before switching over to the short-lived NC BBQ Association for its last iteration in 2014. It closed off the streets of uptown Charlotte for competition teams to waft smoke all over uptown but since you couldn’t taste the teams’ barbecue it didn’t feel dissimilar to the annual Taste of Charlotte or Speed Street festivals.

Looking down South Tryon Street during the Q City Championship in 2014

The Carolina BBQ Festival, on the other hand, looks to be a whole different animal. First off, its focus is strictly on pork instead of the multiple proteins needed for a competition turn-in box. Patrons will be able to enjoy beer, wine, and cocktails with a background of funk, soul, and bluegrass but the focus of the festival will be celebrating the different styles of barbecue throughout the Carolinas – East, South, and West (or Piedmont or Lexington-style).

Not to mention the proceeds from the festival will go to three charities: the Piedmont Culinary Guild, Operation BBQ Relief, and World Central Kitchen.

Charlotte has hosted some great pitmasters over the years in infrequent, one-off events – Sam Jones at Midwood Smokehouse and the Free Range Pig Pickin’ and Ed Mitchell at Midwood Smokehouse come to mind – but the Carolina BBQ Festival is bringing together 6 acclaimed pitmasters with roots in North and South Carolina.

Charlotte-raised Bryan Furman of B’s Cracklin’ Barbecue and Tay Nelson of Bobby’s BBQ will represent the Palmetto state, smoking a whole hog and dressing it with a mustard-based sauce. Bryan Furman is looking for his next opportunity in Atlanta after the unfortunate burning down of his second restaurant some years ago but has been recently doing pop-ups in the Atlanta area. Tay Nelson has found success in Fountain Inn, SC (just outside of Greenville) after he famously opened up Bobby’s BBQ after doing extensive research on YouTube.

Nathan Monk, third generation owner of Lexington Barbecue, and Elliot Moss of Buxton Hall Barbecue in Asheville will represent the West, cooking Piedmont or Lexington-style shoulders. Loyal readers know this blog’s thoughts on Lexington Barbecue, and it will be fascinating to see Moss’ influence on Lexington-style barbecue where his focus has primarily been Pee Dee-style whole hog and brisket at his restaurant in Asheville.

Matthew Register of the fantastic Southern Smoke and Brandon Shepard of Shepard Barbecue in Emerald Isle will handle the eastern NC vinegar-pepper duties. I was a big fan of Southern Smoke when I visited in Summer 2020 and hope to be able to catch up with Matthew again while he’s in town. I haven’t yet had the chance to try Shepard Barbecue but between this and the Pinehurst Barbecue Festival, he’s got a busy summer coming up.

And Ronald Simmons of Master Blend Family Farms in Kenansville, NC will be providing all hogs and pork for the festival. He himself has been getting into barbecue after being a recipient of the Kingsford “Preserve the Pit” Fellowship in 2021.

Charlotte may not have experienced the same barbecue boom that Raleigh did (even if the ended up being to a lesser degree than expected due to the pandemic), but in Sweet Lew’s BBQ and Jon G’s Barbecue we have two places to be proud of when it comes to #cltbbq. Lewis and Garren and Kelly Kirkman won’t be cooking for the main festival; instead they are cooking for a VIP brunch the morning of the festival. While they’ve each gotten great media coverage up to this point, this event will surely open them up to new and different circles of influence in the southeastern food and barbecue scene.

Then there’s the fact of Charlotte hosting such an event in the first place. While anyone who pays attention to barbecue may not bat an eye at such a celebration of barbecue, it reminds me of something more along the lines of an event at the Charleston Wine + Food Festival or any number of similar events in Texas like the Texas Monthly BBQ Festival. These type of events don’t seem to happen in Charlotte. Not to get ahead of myself, but let’s hope this festival becomes a mainstay of the Charlotte food scene for years to come.

The inaugural Carolina BBQ Festival has a chance to put Charlotte barbecue on the map through its first-of-its-kind festival for Charlotte, its collection of talented pitmasters from the southeast, and its spotlight of the current Charlotte barbecue scene. The slogan of the festival is ‘Divided By Sauce, United By Coals’ and in that spirit I hope Charlotte shows out in unity for what is sure to be a fantastic afternoon of barbecue. I hope to see you there.

The Carolina Barbecue Festival takes place Sunday, May 21st from 12-4 at Camp North End in Charlotte. More information and tickets available on their website.