Charlotte Barbecue News from the Third Quarter of 2021

Monk: If there was an overarching theme for Charlotte barbecue the past three months, it would be expansion. In the second quarter roundup, I had hoped for new concepts and expansion. While we didn’t necessarily get new concepts (yet), we did get quite a bit in the way of expansion. Mac’s Speed Shop, Midwood Smokehouse, and Noble Smoke all announced new locations, (although only one of which is in Charlotte), and rumor has it another Charlotte barbecue joint may be expanding as well.

Not to mention, Phar Mill Brewing in Harrisburg expanded in a slightly different way. Pharr Mill BBQ is utilizing a Jon G’s barbecue pit and they typically serve some combination of brisket, ribs, and pork Thursdays through Saturdays.

July

7/3 Pharr Mill BBQ starts smoking on their Jon G’s barbecue pit at Phar Mill Brewery in Harrisburg

7/10 Noble Smoke celebrates 2 years in business

7/22 FS Food Group announces a Midwood Smokehouse location for Raleigh later his year

7/29 Smoke Show BBQ pivots to Tex-Mex barbecue

7/31 Charlotte-raised Bryan Furman returns to Charlotte and brings his Bryan Furman BBQ pop-up to Sweet Lew’s BBQ

August

8/9 In a nice nod to its employees, all Mac’s Speed Shop locations closed for the day to fight employee burnout

“Our people have been going way above and beyond to make our carry-out, eat-in and delivery business grow by leaps and bounds”… “I’ve never seen a team so dedicated to bringing fun and good food back into the lives of people pent-up by the pandemic.”

Mac’s President Shang Skipper

8/10 Sweet Lew’s Barbeque introduces the “Carolinas Frito Pie”: Carolina bbq hash, warm pimento cheese and jalapeños

8/14 Mac’s Speed Shop is expanding to Fort Mill

8/26 Secondhand Smoke takes over the Pete’s BBQ legacy in Fort Mill

8/27 Jon G’s gets the Axios Charlotte bump

8/30 The 91st Mallard Creek Barbecue is postponed yet another year

September

9/8 Indian Trail’s 100 Main Beef and Barbecue gets featured in Spectrum News for being both a barbecue restaurant and a country store

9/10 Barvecue, the wood-smoked plan-based barbecue company out of Cornelius, is rolling out to 12 colleges and universities and just signed a deal with Sprouts Farmers Market

9/9 Jon G’s Barbecue make this list of “Best New Barbecue Joints in the South” from Southern Living

9/16 Noble Smoke announced its second location will be a stall at the Optimist Hall food hall

9/16 More coverage on the stall from Axios Charlotte

9/24 K&N BBQ competes against Dan Good Que in Food Truck Rumble CLT

Linkdown: 10/10/18

– Menu and pricing for the 89th annual Mallard Creek Barbecue coming up in a little more than 2 weeks on October 25, 2018

mcp-10_bbq_cost_poster

– Six names were recently added to the Barbecue Festival Wall of Fame

– A preview of some of the new barbecue foods at this year’s NC State Fair

One of the hottest items at the media luncheon was the Crack-n-Cheese in a Waffle Cone by Hickory Tree BBQ. The waffle cone was stuffed with mac-n-cheese and then topped with turkey barbecue, cole slaw, turkey cracklings and their signature barbecue sauce. While the combination might sound like too much, the end result was a blend of southern goodness.

Chick-N-Que, which also has a popular food truck, served up their Cluck Puppies. A twist on the traditional hush puppy, this dish contains chopped chicken barbecue.

– The Raleigh News & Observer’s 12 Favorite barbecue joints in the triangle

– On Louisiana whole hog boucheries

– Georgia is getting in on the state barbecue trail website action through the work of Georgia College history professors Dr. Craig Pascoe and Dr. James “Trae” Wellborn

– So this recently happened at the original Plaza Midwood location of Midwood Smokehouse

 

Linkdown: 9/30/15

– This year’s 86th Annual Mallard Creek Barbecue will be on Thursday, October 22

– Queen City Q and the Hornets enter into a partnership for the upcoming NBA season

As part of the multi-year agreement, Queen City Q will operate a pair of branded concession stands at Time Warner Cable Arena, one on the lower level and one on the upper level, allowing fans to enjoy some of the area’s best and most popular barbecue while attending events in the building.  Queen City Q products will also be featured on the arena’s suite menus.

– Charlotte Agenda makes one of their bold and click-baity proclamations that “the best barbecue in Charlotte just might be sold by Boy Scouts

-The second Charlotte-area location of Smoke opens in Stonecrest next week

– Steve Raichlen has some barbecue secrets from Ed Mitchell in the HuffPo

– Marie, Let’s Eat! visits the newer, larger Character’s Famouse BBQ in Adairsville, GA – you might recognize its pitmaster Michael Character from BBQ Pitmasters

– NOLA Smokehouse in New Orleans closes this Saturday

– Johnny Fugitt has 7 recipes he must try from the 12 Bones cookbook

– Robert Moss’ list of the south’s best barbecue beverages rightly includes Cheerwine

– Some details on a pre-Barbecue Festival shindig:

-Speaking of Lexington, Brad Livengood of The Lexington Dispatch has some barbecue history regarding pirates I previously had not come across

Pirates loved to party, and there was nothing like a good pig picking to make a party atmosphere. So they devised a process based upon an apparatus made of green wood. It was a rack of sorts, to hold the pig’s carcass as it was being smoked. The rack was placed over a pit filled with charred embers to slowly simmer the meat. They called the process, the boucan. Its practitioners were soon known as boucaneers. The often used synonym for pirate, buccaneer, comes from this method of cooking barbecue. I don’t know if there was hickory wood involved, but it surely was smoked and pit-cooked. So we lovers of barbecue in Davidson County have something in common with Blackbeard and his ilk, and it’s just a short walk down the pages of history from the tastebuds of some cutthroat pirate to our love of a chopped sandwich today.

– Lucky Peach says there are 14 (!?) styles of american barbecue

Linkdown: 9/10/14

– The 20 most ridiculous NFL stadium foods includes the Hogmolly from Bank of America Stadium, home of the Carolina Panthers (though technically Charlotte is not “in the heart of whole hog country”)

The Hogmolly, created for Panthers GM Dave Gettleman and inspired by his nickname for “linemen of girth.” Sliced smoked brisket, tomato BBQ sauce, fried onions, pickled jalapeno, and cole slaw. It’s called a Hogmolly, so why isn’t there pork? And why are they featuring brisket in the heart of whole hog country? So many questions.

– The 85th Mallard Creek Barbecue Festival and the Q City Barbecue Championship make Creative Loafing’s 5 food events not to miss this fall

– The East-West Barbecue Fest was held in downtown Greensboro last weekend

A short profile on Lexington, NC barbecue and five of its 17 or so barbecue joints

– The latest Smoked column on eater takes a look at Black’s Barbecue; here’s our review (along with Kreuz Market) if you are so inclined

– Speaking of Black’s, their soon-to-be-opened Austin location is hiring

– Marie, Let’s Eat! visits Chuck’s Barbecue in Opelika and Price’s Barbecue House in Auburn during a recent trip to Alabama

– Big Wayner checks out Ubon’s Bar-B-Que and Catering in Yazoo City, Mississippi

– Thanks for the shout out, Barbecue Rankings!

– This awesome 12″ x 18″ print made in South Carolina is on sale from Huckberry (sans frame); if you aren’t a member feel free to join using this link and get $5 credit