Lewis Barbecue

Linkdown: 6/5/19

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Congrats to the 2019 Barbecue Hall of Fame inductees, including Lexington Barbecue’s Wayne Monk

Meet the men and women behind several of Birmingham’s barbecue restaurants

Speaking of Birmingham and Big Daddy, his daughter says he would be “overjoyed”

Southern BBQ Belt Roadtrip, per Robert Moss:

Paying it forward at Skylight Inn: please read this somewhat long, somewhat meandering but ultimately worthwhile story about barbecue and tradition and generosity

John Lewis is definitely as good a person as any to give you brisket tips

Sam Jones’ local paper writes up his latest book, Whole Hog BBQ

<Homer Simpson voice> Doh!

Friday Find: Tales from the Pits Post-Charleston Wine and Food Festival

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I got major FOMO listening to this podcast of the Tales from the Pit guys rundown of their 5 days in Charleston earlier this month. Total FOMO. I will definitely have to try to make it out next year.

There are so many amazing events that take place during the five day Charleston Wine + Food (CHSWFF) festival and we were fortunate to be granted media access to many of them. From whiskey-centric experiences to barbecue excursions, we did our best to take in all of the sights and sounds of this incredible culinary opportunity.

This episode will give you a rundown of all of the events we covered as well as some food and drink highlights from each. We were fortunate to get to spend time with some amazing barbecue talents such as Rodney Scott, Sam Jones, Jonathan and Justin Fox, John Lewis, Anthony DiBernardo, and many more.

We’ve got some exciting interviews that we’ll be posting in the coming weeks from these events, so stay tuned for those. A special thanks to Alyssa Maute Smith and the entire Charleston Wine + Food team for putting together such an outstanding collection of unbelievable events and excursions. Be sure to follow CHSWFF on social media to get tickets for next year’s events when they are announced!

Monk’s Top 10 Favorite Barbecue Meals of 2018

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Monk: Last year I provided a ranking of my 10 favorite barbecue meals eaten in 2017 so trying to make it an annual thing by doing the same for 2018. Happy New Year!

10. Brisket, sausage, pork ribs and a taste of the beef rib from Louie Mueller Barbecue (review)

I was a little let down by the brisket at Louie Mueller’s (as was Rudy) but I’ll chalk that up to a bad day. However, the beef rib and sausage more than made up for it. Plus, the number of of legendary Texas joints I’ve visited is quite low so I was glad to visit one of the OG’s.

9. Barbecue tray from Smokey Joe’s (review)

8. Barbecue tray from Speedy Lohr’s (review)

I hope to one day make a comprehensive list of Lexington barbecue joints, but in early 2018 I was able to knock two off the list in Smokey Joe’s and Speedy Lohr’s, with neither tray disappointing.

7. Whole hog from NC State BBQ Camp (link)

At the NC State BBQ Camp, I was honored to be a guest panelist for a barbecue roundtable led by none other than Bob Garner. After that chat, the campers and panelists all partook in a whole hog pig pickin’ with some dang fine whole hog. Unfortunately, I didn’t catch who did the smoking but whoever you are, well done.

6. Chopped pork plate and brunswick stew from Stamey’s Barbecue (last review from 2013)

My takeout meal the day after Thanksgiving of pulled pork and brunswick stew only proves that I need to make it a point to get to Stamey’s more often.

5. Chopped pork and brisket from Sweet Lew’s BBQ (review)

There are certainly big things coming for Sweet Lew’s BBQ which only opened in early December. I look forward to many more meals here over the coming months and years.

4. Big Poppa Sampler (Full Rack Ribs, 12oz Pork, 12oz Brisket, ½ Chicken) and 6 Memphis dry rub wings from Martin’s BBQ Joint (review)

I couldn’t have been more impressed with everything on our visit to the downtown Nashville location of Martin’s in late summer – from the space itself to the open air beer garden to each and every delicious meat. Speedy is quite lucky to have Martin’s as his local joint.

3. Whole hog platter with barbecue hash from Buxton Hall Barbecue (review from 2016)

A visit to Buxton Hall once every two years simply isn’t gonna cut it for me. With the consistently amazing whole hog, the fantastic barbecue hash, and at least a couple other items I haven’t even tried such as fried catfish and smoked fried chicken, it should be at least a twice per year affair for me.

2. Brisket, sausage, and chopped pork from Lewis Barbecue (review from 2017)

As confirmed by the #hogtripping crew of the Tales from the Pits podcast as well as The Smoking Ho during their travels in late August, Lewis truly is legit Texas barbecue in the lowcountry. The Carolinas and in particular the lowcountry should count itself very lucky.

1. Brisket, chopped pork, Porky Brewster sandwich, and taco from Jon G’s Barbecue (review)

My only complaint with Jon G’s Barbecue is that lately they’ve focused more on catering gigs instead of public servings. In any case, Garren and Kelly continue to kill it.

Honorable Mentions: Q – Houston, TX (review), LeRoy & Lewis – Austin, TX (review)

The Barbecue Bros Holiday Gift Guide 2018

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Note: a version of this post was posted in December 2017. It has been updated as of December 2018.

Monk: For those last minute shoppers (whoops, should have posted this a few weeks earlier), here’s some gift ideas for the barbecue lover in your life. Or perhaps you if you want to treat yo’ self. The bolded items are the ones I can personally recommend. 

Books

Cookbooks, from pitmasters and food writers alike

Food History, Cultural Writing, and Photography

Hats, T-Shirts, Apparel

Accessories, Stocking Stuffers, etc.

Happy Shopping!

Friday Find: Tales From the Pits recaps their #HogTripping roadtrip

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The Tales from the Pits crew and The Smoking Ho recap their epic #HogTripping roadtrip from Texas through the Carolinas and back that took place earlier this month. I even get a brief mention at around the 49:45 mark, from when I was able to briefly meet up with them at Lewis Barbecue the Saturday of Labor Day.

Linkdown: 9/26/18

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– Dave Grohl learned to first love barbecue in NC, though I’m curious if he was coming inland from the beach and if so, where:

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.

– Vegan barbecue in Charlotte? For shame!

– Pitmaster Matt Horn is bringing central Texas style barbecue to Oakland

– Tim Carman loves ZZQ in Richmond

– 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

– Lexington has been ranked one of the smelliest cities in the US according to Expedia

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.”

Lewis Barbecue – Charleston, SC (Speedy’s take)

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IMG_9521
Name: Lewis Barbecue
Date: 8/1/18
Address: 464 N Nassau St, Charleston, SC 29403
Order: 1 pound brisket, 2 hot gut links, 6 bones pork ribs, corn pudding, collards (link to menu)

Speedy: Later in the day after my trip to Rodney Scott’s BBQ (and after visiting a brewery of course), some of my fam and I decided to visit another new-ish Charleston joint I was pumped about – Lewis Barbecue. After superb visits to both Franklin Barbecue and La Barbecue (where John Lewis did stints), my expectations were super high. Finding a true Texas joint in South Carolina is definitely a treat.

The atmosphere at Lewis Barbecue is awesome. There’s an order counter, a bar, a fair amount of indoor seating and ample outdoor seating. Upon arriving, you order and just like in Texas, the meat is cut and weighed right in front of you. Even though we were still full from our earlier lunch, for our second lunch we made sure to order the brisket, pork ribs, and hot guts.

Monk: I was quite jealous when I heard Speedy and crew were doing Rodney Scott’s and then Lewis back-to-back. You may notice that most of my comments below are just agreeing with how good the food is at Lewis, and I hope I get a chance to get back there again soon (Labor Day weekend, perhaps?).

Rudy: I’m jealous too that you were able to visit Lewis Barbecue.  When he was the pitmaster at La Barbecue, that was the best brisket and maybe best ribs I’ve had, so I’ve missed him in Austin and have been wanting to try his place in Charleston.

Monk: Just throwing this out there…Barbecue Bros company retreat in Charleston next year?

Speedy: I’ll start with the brisket, as that’s the flagship meat. In short, it’s the best brisket I’ve had outside of Texas. We got a mix of fatty and lean, and both cuts were smoked to perfection, seasoned perfectly. I liked the fatty better than the lean, as I felt the lean was a bit dry. Unfortunately, this brisket did not enter into the holy quadrumvirate with Franklin, La Barbecue, Killen’s, and Pecan Lodge, but it’s certainly in the next tier down. A must order.

Rudy: Like I said before, his brisket in Texas is the best I’ve ever had (although Franklin and Pecan Lodge are very very close) so I am not surprised that it was great, but am surprised that it did not break into that group.

Speedy: I was a little surprised too, Rudy. It was still darn good and very close, but maybe it was just a slightly sub-par day or that I usually don’t order lean at all, but it just lacked that extra something special.

Monk: While I have a few more Texas joints (notably, Louie Mueller) under my belt from my trip earlier this year, Lewis Barbecue is still the best brisket I’ve personally had at a restaurant. Note that I have yet to visit any of the spots mentioned in Speedy’s quadrumvirate. Also, based on the lack of spell check squigglies, “quadrumvirate” is apparently a real word and not something made up by Speedy.

Speedy: The hot guts took things to the next level. I like smoked sausage, but have always considered it a second tier barbecue meat. Well, John Lewis is challenging that. The sausage had a perfect snap and great flavor, with just  a bit of a kick. I’m not sure the sausage could have been better.

Monk: I didn’t know that you were biased against sausage, Speedy. Six-plus years into this barbecue blog and you still manage to surprise me.

In any case, I too loved the hot guts.

Rudy: I’ve had the hot guts two times and really didn’t like it all that much.  I think they are all beef and I am not a huge fan of that because I think it can sometimes dry out or crumble.  It could have also been because I had heard so much about them and went in with huge expectations. But most people rave about it and you guys are no different.

Speedy: The ribs were also enjoyable – served with just a light glaze, these spare ribs were big and meaty, rich and tender. There was a hint of sweetness associated with the glaze, and you could clearly taste the smoke, but I would have liked a little more rub under the glaze to add a little spice and seasoning. Still quite good, but if you’re going to skip a meat at Lewis, this is the one.

The sides at Lewis Barbecue are worth more than a casual mention – they are really really good. Particularly the corn pudding was amazing, so don’t skip it.

Monk: The corn pudding was both mine and Mrs. Monk’s favorite side from Lewis as well. Jon G’s Barbecue has their own version of a corn pudding inspired by Lewis and it’s nearly as good. The takeaway here is that more joints should add corn pudding to menus.

Speedy: The meal at Lewis Barbecue was really great. Eating it in the same day as Rodney Scott’s was a real treat (as well as a challenge in terms of stomach room). Both joints are must-visit if you’re in the Charleston area and offer great insights into different styles of ‘cue.

Ratings:
Atmosphere/Ambiance – 4 hogs
Brisket – 4.5 hogs
Ribs – 4 hogs
Hot guts – 5 hogs
Sides – 4.5 hogs
Overall – 4.5 hogs

Linkdown: 5/2/18

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– Filipino food + whole hog barbecue = Awesomeness in June

– The barbecue sundae at OooWee BBQ in Pineville is worth a shot if you are in the area

– The Cheat Sheet’s top ten favorite barbecue styles certainly is a list

– Sad news out of Texas

– Home Team BBQ and Lewis Barbecue make this list of places to eat in the NoMo neighborhood of Charleston

– Haddock’s Barbecue is the latest featured barbecue joint in WNCT’s People and Places, but it only actually serves barbecue on Saturdays

– From the San Diego Union Tribune, the best barbecue chains in the US

– Barbecue: The food that has conquered, ruled and divided the South for decades

– The documentary film Barbecue won a James Beard Award last week

Linkdown: 1/31/18

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– An oldie but goodie from Our State

 

– Travel and Leisure stops in Charleston and checks out the barbecue scene while they are there

Southerners have long nurtured a debate over whether Carolina-style pork or Texas-style brisket is the true king. Charleston has decided you can have it both ways. On Upper King Street, one year ago, Rodney Scott opened Rodney Scott’s BBQ, a brick temple to the low, slow, whole-hog style that put South Carolina barbecue on the map. Less than half a mile away, at Lewis Barbecue, you can sit in a gravel courtyard under the shade of a live oak and enjoy some of the best brisket in the country, Texas-style.

– John Shelton Reed has a guest post at Barbecue Bible to remind folks about True ‘Cue

– Guy Fieri recently spent some time filming “Diners, Drive-in’s, and Dives” in the Wilmington area and apparently learned some things while he was there:

When asked if he favored Eastern or Western North Carolina barbecue, Fieri said he pleaded the fifth.

– From last summer, Food and Wine on where to eat and drink in Charlotte includes Midwood Smokehouse

– Seoul Food Meat Co is one of the restaurants in Southend where you can eat lunch for less than $10

– Kathleen Purvis preaches on Charlotte barbecue

Linkdown: 12/20/17

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– Newsday has a solid list of good barbecue in cities across North Carolina worth a “barbecue pilgrimage”

Although there’s fantastic barbecue found throughout the state, you don’t have to leave the state’s biggest cities for an unforgettable down-home barbecue meal. Instead, loosen your belt at any of these must-visit restaurants for a quintessential North Carolina experience.

– On their list of best Charlotte barbecue restaurants, Charlotte Agenda predictably got some feedback

– ICMYI

– Speaking of Texas barbecue…

– Food and Wine explores the Atlanta barbecue scene including some Barbecue Bros faves

– Greenville, NC native Bob Garner began a regular column for the Greenville Daily Reflector on Sunday in which he might occasionally touch on barbecue

I love to listen as people get downright misty-eyed about food. For me, it’s about rural landscape and seasons, community sense, celebration of finished tasks and observing solemn events.