Linkdown: 4/21/21

Featured

Kevin’s BBQ Joints out here again doing yeoman’s work. This time, he reached out to 158 restaurants (4 were added since this Tweet) across the country to get what a best first order would look like. From North Carolina, Black Powder Smokehouse in Jamestown, Lawrence Barbecue in Raleigh, Longleaf Swine in Raleigh, Noble Smoke in Charlotte, Red Bridges Barbecue Lodge in Shelby, Southern Smoke in Garland. Naturally, Texas represents a large portion of the list and a separate “Texas-only” list is located here.

Native News

Wilber Shirley is celebrated on the UNC Press Blog by reposting his interview with John Shelton Reed and his late wife Dale Volberg Reed from “Holy Smoke: The Big Book of NC Barbecue”

D.G Martin also remembers Wilber Shirley and thanks Wilber’s and other community-based restaurants for their hospitality in addition to their food

Smoke Show BBQ will be doing another pop-up at Crown Station in Charlotte

Jon G’s gets in the pit fabrication game

Non-Native News

Less than a week until Black Smoke comes out

John Tanner gets a dispatch on Salvage Barbecue from his “Senior South Portland (Maine) Correspondents”

Smoked wings are a big hit in Columbia

The Riverdale Park, MD-based 2Fifty Texas BBQ is opening up a D.C. location

Vegan Mob was started in 2019

Jon G’s Barbecue – Peachland, NC (Speedy’s take)

Name: Jon G’s Barbecue
Address: 116 Glenn Falls St, Peachland, NC 28133
Order: 1.5 lbs brisket, 0.5 lbs pork, 0.5 lbs bacon burnt ends, 1lb rib, 2 Cheerwine hot links, jalapeno cheese grits, apple crisp (link to menu)
Pricing: $$

Speedy: Finally, I was in the Charlotte area on a Saturday and able to make it to the Jon G’s Barbecue brick and mortar location, after Monk’s continual praise and an impressive experience with the food truck a few years back. As a non-NC resident, I am only able to pop in and out of Charlotte a few times a year, and Saturday’s are not always convenient times for a trip over to Peachland, so I have one plea: give the people what they want! More barbecue! But I digress.

Monk: I’m pretty sure Speedy gets it now, but even though they are only open Saturdays it’s not like Garren and Kelly are sitting around the rest of the week between prep, catering gigs, and the food truck. Plus, the Saturday only aspect makes it more of an experience. 

Speedy: After loading up from Charlotte around 9:15 AM, we arrived at a small building off highway 74 with a picnic shelter out back around 10:00 and found our place in line for the 11:00 opening. Even an hour early, we were about 10th in line, but we didn’t mind the wait, as we were greeted with a cooler full of (free) Burial beer. A nice touch.

Monk: You know I love free beer and the fact that it’s one of my favorite breweries (NC or otherwise) only adds to it. We each grabbed and beer and joined in on the tailgating atmosphere. This is the one thing I try to convey when convincing anyone to make a trip to Peachland – it’s an experience that’s worth the trip. After all, Saturdays are for the boys!

Speedy: Let’s start with the brisket and not bury the lede. Similar to my experience with Jon G’s food truck a couple years ago, the brisket was fantastic. With apologies to both Jim Noble and John Lewis, this is the best brisket I’ve had in the Carolinas, and rivals Owlbear for the best outside of Texas. The peppery goodness pleased me greatly. I was actually a little worried about the brisket when I saw that Jon G’s uses a rotisserie smoker instead of the Texas standard barrel offset, but it worked out just fine.

For some reason, Jon G’s brisket is still ever so slightly behind my personal Holy Quadrumvirate of brisket (Franklin’s, La Barbecue, Pecan Lodge, Killen’s) but maybe because there’s just something different about eating brisket in Texas.

Monk: Of course that rotisserie smoker is an Oyler from Texas-based J&R Manufacturing, but I get Speedy’s concern when it’s not coming from an army of offset smokers made from old propane tanks (like the original Jon G’s smoker). 

I don’t always get the pork at Jon G’s, but that’s not to say they don’t do a good job with it. And on this visit, it was up to par even if it’s not what we were there for. 

Speedy: As you loyal readers know, I’m very much a rib man. When I visited the food truck ribs were not on the menu, so I had been salivating thinking about ribs the whole drive over. The dry ribs served at Jon G’s were seasoned well and cooked nearly perfectly. I don’t think I’d change a thing and would consider this a must order meat.

Monk: Man, those ribs are so good and I couldn’t agree more. They might even merit a revisit to my Ultimate Charlotte Barbecue Plate in the not-too-distant future.

I think they’ve really dialed in their Cheerwine hot link but I know Garren is really high on their newish Cheesy-Tex sausage made with cheese from Brown Creek Creamery in nearby Polkton So I’ll have to try that next time around when I’m not around Speedy, who is unyielding in his lack of tolerance for lactose.

Speedy: The bacon burnt ends were a special of the day. They had great flavor, as expected, but weren’t totally consistent. There were a couple pieces in our order that were a little dry. Overall, I’d still order again, but in a near perfect meal, this was my nit to pick. 

Monk: My experience with smoking my own bacon burnt ends is that the variance in cubing leads to some getting overdone while they larger ones cook through. Unavoidable but understandable. 

The jalapeno cheddar grits had a little more heat than usual on this visit, which was not unwelcome. Speedy ordered the apple crisp which I’m not sure I’ve ever had from them. It’s a simple but delicious way to end the meal. 

Speedy: Like all Texas-style Barbecue, it’s not something I can eat every day, as I was left with a bit of a gut bomb later in the day. So maybe Jon G’s has it right with the Saturday only thing. But overall, Jon G’s Barbecue is ridiculous. One of the best barbecue meals you’ll get anywhere. If you get the chance, don’t just stop by; make a plan to get there early and spend a Saturday morning out there. 

Ratings:
Atmosphere/Ambiance – 4.5 hogs
Brisket – 5 hogs
Pork – 4 hogs
Ribs – 5 hogs
Sausage – 4.5 hogs
Bacon Burnt Ends – 3.5 hogs
Sides – 4 hogs
Overall – 5 hogs

Linkdown: 10/21/20

Featured

I was happy to get a text from Garren Kirkman of Jon G’s Barbecue a few weeks back saying that famed Charlotte food writer Kathleen Purvis had finally come to check them out (although he didn’t know it at the time). And the verdict is in: Kathleen agrees with what we’ve been saying for years: Jon G’s is legit, particularly that brisket. Check out the rest of her top 5 at the link below.

Native News

Even with the Barbecue Festival cancelled, the annual release of Fine Swine Wine from Childress Vineyards goes on, with Bob Timberlake once again contributing pig art; “This year’s blend features rich, bright flavors of cherry and ripe strawberry. Soft and smooth tannins provide an enticing pallet for the smoky, Lexington barbecue flavors.”

More coverage on Lexington’s “Lift Up Lexington” event taking place of the annual Barbecue Festival

The Redneck BBQ Lab’s first franchise will be in the former Q Shack location in North Hills in Raleigh under the name “The BBQ Lab”

Mac’s Speed Shop has been handing out free pulled pork for voters in front of the Bojangles Entertainment Complex

Bob Garner joins the Tying It Together podcast with Tim Boyum of Spectrum News to discuss the famed history between barbecue and politics in NC

Check out this tailgate pack from Picnic

Non-Native News

Husk Greenville is now Husk Barbeque

Huey Nash Jr. discusses his late father’s dream to become the first Black food vendor at the State Fair of Texas.

Barbacoa in LA

Charlotte Barbecue News from the Third Quarter of 2020

Monk: The biggest news was of course the closing of Bill Spoon’s Barbecue in late September, which I wrote a little bit about in our 9/16 Linkdown. Afterwards, the news came out that it wasn’t only the pandemic that killed them off – it had been some time coming due to an aging customer base and Spoon’s inability to attract new, younger customers that may have wanted a more full service barbecue experience. Until the end, they thought of themselves as a “traditional barbecue house” which means they only accepted cash and didn’t serve beer or wine. And they were ok with that, even if that ultimately wasn’t what Charlotte wanted. Rest in peace, Bill Spoon’s Barbecue.

July

7/6 Sweet Lew’s BBQ announces adjusted hours of operation, now Wednesday through Sunday, removing Tuesday

7/24 Sweet Lew’s Barbecue introduces an updated menu with hash now on the menu full time and house made sausage that was helped develop with advice from Garren of Jon G’s Barbecue

7/25 Noble Smoke celebrated one year of being open with an all-day party

August

8/20 Bargarita, a “new restaurant serving margaritas and BBQ tacos” opens in the former Solstice Tavern location in NoDa. No word on where or how they smoke their brisket or pork for tacos.

8/28 The Annual Mallard Creek Barbecue, “The Grandaddy of North Carolina Barbecues,” was officially cancelled for the first time in 90 years

8/31 Big Tiny’s BBQ in Mooresville celebrated four years of being open; Pitmaster John also celebrated a birthday

September

9/1 Noble Smoke introduces Taco Tuesdays

9/8 Seoul Food Meat Co will open a second location in the Optimist Park neighborhood (not NoDa as noted in their post) as part of an adaptive-reuse project called Lintmen’s

9/16 Bill Spoon’s Barbecue closed after 57 years in business

9/20 Sweet Lew’s Barbeque begins smoking whole hogs on Sundays, the only Charlotte-area restaurant smoking whole hogs as far as I am aware of

9/28 We interviewed Garren and Kelly of Jon G’s Barbecue about what it’s like to open a barbecue restaurant in the middle of the pandemic