While there is certainly good barbecue to be found in Charlotte, I wouldn’t quite say that it’s a barbecue city…yet. However, there are pitmasters out there doing great work, and I hope to spotlight that a little more in this series of posts called “Pitmasters of Charlotte.”
Our second profile (thus making it an actual series, woo hoo!) is Lewis Donald, who along with Laura Furman Grice opened up Sweet Lew’s BBQ in early December. Monk previewed them back in September as well as reviewed the restaurant, and is a big big fan.
How long have you lived in Charlotte and how did you get here?
I’ve been here 10 years. I came here to take a job at Charlotte Country Club, after I graduated the apprenticeship program at the Greenbrier in West Virginia.
How did you become a Pitmaster?
I don’t really use that term, not for myself. Those that came before me, those that learned the art through family generations, those that defined what we know as bbq today…they’re the pitmasters.
What is your favorite meat to smoke? What type of wood do you prefer?
I like the staples, skin-on-shoulder, ribs, chicken, and brisket. It takes being able to cook all of them to offer a good bbq experience to family, friends, and customers. I prefer [smoking over] hickory and pecan.
What are your barbecue influences?
Simplicity, scratch cooking, consistency
What is your favorite barbecue joint or style?
I like them all, true bbq spot and styles. But I’m not a big sauce guy.
What is your earliest memory of barbecue?
Growing up in Cleveland, Ohio, it was a gas grill with burgers and dogs. In 2003 is when I was introduced to bbq.
What is the best thing about Charlotte barbecue?
I think it’s great that it’s served in restaurants.
What is a weakness or opportunity of Charlotte barbecue?
There’s not much of it, so there’s room to grow it!
If you know of a pitmaster who we should feature next, let us know!