Linkdown: 9/20/23 – The Two-Meat Plate Edition

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Monk: Robert Moss dropped his annual top barbecue joint list for Southern Living, and of the 50, eight were North Carolina barbecue joints while another nine were from South Carolina. The North Carolina joints were:

  • Prime Barbecue, Knightdale
  • Barbecue Center, Lexington
  • Red Bridges Barbecue Lodge
  • Sam Jones BBQ, Winterville
  • Stamey’s Barbecue, Greensboro
  • Grady’s Barbecue, Dudley
  • Lexington Barbecue, Lexington
  • Skylight Inn, Ayden

Even with some decent representation from the Carolinas, there were a few I felt could’ve made the list based on what Robert Moss had written previously; Jon G’s Barbecue and Lawrence Barbecue in particular.

A Texas barbecue joint made the #1 spot on the list, and while I won’t spoil just who it was just know it is a very familiar joint to most. You just know that Texas Monthly Barbecue Editor Daniel Vaughn would have to gloat:

Have you read the list yet? Who else should have made it, be it from North Carolina or elsewhere?

Native News

Mike D’s BBQ Smokehouse & Retail in Durham is one of Eater Carolinas’ hottest restaurants in September

Meet Sweet Lew next Monday through Unpretentious Palate

Robert Moss stopped by Prime Barbecue recently for some lechon whole hog

Do you know the difference between western and eastern NC barbecue?

Non-Native News

J.C. Reid on the two-meat plate

John Tanner has some thoughts on the recent Southern Living Top 50 List

Congrats to Lewis Barbecue Greenville on 1 year open

The origin story of Fox Brothers Barbecue, who recently celebrated 22 years

Order the Mesquite-Smoked Beef Back Ribs at Rancho Lewis

Name: Rancho Lewis
Date: 4/14/23
Address: 1503 King St, Charleston, SC 29403
Order: Beef Back Ribs “Half The Cow!” with cowboy slaw, charro beans, and a green chile baked potato (link to menu)
Pricing: $$$

Monk: John Lewis established his barbecue restaurant Lewis Barbecue in 2016 after having made the move as the well-regarded pitmaster at La Barbecue in Austin. As the story goes, John had received rapturous feedback from his food festival stops in Charleston over the years and finally made the leap east in 2015. Since opening his first restaurant in 2016, he has opened a second Lewis Barbecue location in Greenville in August 2022. This capped off a busy year that started with the opening of his upscale Tex-Mex Rancho Lewis in Charleston in April 2022. I think it’s fair to say that it’s worked out well for Lewis in the Holy City.

Rancho Lewis didn’t start out of nothing, however. What was then known as Juan Luis occupied a food stall in the Workshop food hall at the location where Rancho Lewis sits today. While I never made it to Workshop, I did force my family to make a quick detour a few years back to the Juan Luis food trailer that sat outside Lewis Barbecue and served some amazing breakfast tacos.

As soon as I opened the menu, I knew there was one item on the menu that was a must order as soon as I saw it. Behold: the beef back ribs, “half the cow!”

As stated on the menu, this item is a “whole full rack, slow cooked overnight in our mesquite pit.” According to our waitress that night, the $48.95 order comes with somewhere between 6-12 ribs. Thankfully I got on the lower end of that spectrum with 7 since I was the main eater of the dish at our table and was going to be at a music festival for the next two days without access to an over to reheat. The ribs themselves were fantastically tender, more so than my previous experience with beef back ribs. Perfectly smoked, the mesquite wood did not overpower the meat or the tangy sauce. I would for sure order these again with a large group next. The sides themselves were worth sharing as well.

Its pretty well established that green chiles are part of the larger pet project of John Lewis spreading the cuisine from his West Texas upbringing in El Paso. For the past 5 falls he’s even hosted an annual Hatch Chile Festival, with the 6th planned for sometime in October 2023. To that end, I was told by our waitress not to sleep on the green chile baked potato, and I can report back that she did not steer me wrong.

The other sides of cowboy slaw and charro beans were also executed to a high level, and I do have to mention their version of the paloma called “So Far So Bueno” which is a “big clay bowl filled with tequila, citrus juices, sparkling grapefruit.” Not the easiest to drink without spilling, but it added some fun to the meal. And while Rancho Lewis (and its pricing) certainly reflects an upscale Tex-Mex restaurant, we did get to enjoy the half-priced happy hour drink specials available on the patio shared with Edmund’s Oast before being seated.

Rancho Lewis takes the Juan Luis concept to another level and while its certainly more Tex-Mex than Texas barbecue, I can’t recommend it more highly. If you’ve got a Tex-Mex fan in your life (as I do with Mrs. Monk), you owe it to check out a different kind of cuisine at Rancho Lewis in Charleston.

Ratings:
Atmosphere/Ambiance – 4 hogs
Beef Back Ribs – 4.5 hogs
Sides – 4.5 hogs
Overall – 4.5 hogs

Linkdown: 4/5/23 – The Carolinas Edition

Monk: An all-Carolinas linkdown this week

Native News

Shepard Barbecue is heading to the Flavortown Festival after getting a boost from Triple D

Laurinburg will host the “Suds and Swine” whole hog competition in mid-April

Green River BBQ in Saluda has recently changed ownership, with the new owners stating they have “big plans”

Non-Native News

Beautiful South will be popping-up every Thursday at Lewis Barbecue in Charleston serving southern Chinese food

Fork Grove BBQ in Anderson, SC will soon be a brick and mortar

Palmira BBQ shares an update

John Tanner hits a quartet of barbecue restaurants in SC, starting with Melvin’s BBQ in Mount Pleasant

…at Swig & Swine, the pork belly was even better than the pork, which was “worthy of a ‘wow'”

…at Bessinger’s Barbecue, the hash has a “deep and satisfying flavor”

…finally, the hash and rice at True BBQ in West Columbia is “flat good”

Linkdown: 1/18/23 – The Clyde Cooper Anniversary Edition

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North Carolina’s oldest barbecue restaurant will celebrate its 85th anniversary on February 11. That’s right, 85 years! Clyde Cooper’s Barbecue has seemingly been invigorated by the “BBQ Karen” controversy from late last year and will take its newfound energy into its 86th year in existence. A big congrats to them!

Native News

Eater has released an updated restaurant list for the Triangle

A construction update of the Raleigh location of Midwood Smokehouse

Ray Nathan’s recently celebrated their 4th anniversary earlier this month

Meet Cece of Lincolnton’s Bar-B-Q King

Jon G’s has rolled out a separate “Carolina chopped barbecue” service out of their trailer at Barbecue Saturdays in Peachland

Non-Native News

Have you tried the foil boat method?

Hill East Burgers in DC cold smokes their burgers with brisket trimmings for their take on smoked smash burgers

John Lewis’s Rancho Lewis makes the Charleston Hot List from Eater Carolinas

Brett’s Barbecue Shop opened their Katy location this recently and it sure seems the city embraced them

Adrian Miller dropping some Colorado barbecue knowledge