Berry and Wagner join around the 41:50 mark to discuss Midwood Smokehouse’s approach to Texas barbecue and the difference between Texas barbecue scene versus North Carolina. Michael even drops some knowledge on where the central Texas salt and pepper originally came from before Matt drops some knowledge of his own about the history of brisket as a smoked cut of meat. The total discussion lasts about 12 minutes.
Link to the episode on the Cheers Charlotte website
– The origin story of the great Bryan Furman of B’s Cracklin’ Barbeque, the next great pitmaster (who’s already here)
Though he’s been a restaurant owner and full-time pitmaster for just four years, Furman, 37, already sits among the greats. Maybe it’s because he swaps out typical commodity pork for whole heritage-breed hogs he raised himself. (“Nobody else was doing that,” Furman says, “Not in a barbecue restaurant.”) Maybe it’s his unique Carolina-meets-Georgia style sauce, a sweet and tangy blend of mustard and fresh peaches. (“He does everything different,” says Nikki Furman, his wife and business partner.)
– B’s Cracklin Barbeque and a few other Barbecue Bro faves are on this Eater list of best Atlanta barbecue
– Eater’s got a list of barbecue in New York City, too
– Meet the Executive Pitmaster for Midwood Smokehouse’s 4 locations, Matt Berry
– Noble Smoke is one of Charlotte Agenda’s 9 most-anticipated restaurants and bars opening in Charlotte by the end of 2018 (wow that’s not a brief title)
– The Takeout has a crash course on Chinese barbecue, which isn’t wood-smoked like American barbecue
– Houston foodwriter J.C. Reid on the expanding role of the pitmaster
Another responsibility is that of barbecue ambassador. Pitmasters are asked to travel to distant locations to cook for an event or speak on a panel. In this case, the pitmaster isn’t just drawn away from working the pits — he’s often absent from his barbecue joint for days at a time.
– 8 Austin barbecue sandwiches that break the mold
– This Travel + Leisure list of the 25 best places for barbecue in the U.S. is based on Yelp and is…certainly a list
– Reminder: Daniel Vaughn’s Smokelandia airs its pilot episode tonight
– Registration is now open for October’s Tour de Pig in Lexington
Slice of Jess visits with Matthew Barry, Executive Chef and Pit Master of Midwood Smokehouse, for a promotional video that highlights what they’ve been doing in Charlotte since 2012.
Charlotte culinary scene is thriving, and I am so grateful to be intertwined in the mix. With new establishments popping up every week, I’ve decided to film our adventures behind the counter at some of the Queen City’s best eateries, distilleries and brewhouses. These videos are designed to be a quick peek behind the scenes, giving viewers a glance beyond the menu and the chance to meet the faces behind the brand.
I’ve partnered with Foodesign Associates for this series; a full service food design, development and marketing firm here in Charlotte.
Link to full post
It had been about 4 weeks since the latest location of Midwood Smokehouse opened in Park Road Shopping Center’s now bustling Back Lot. That’s about the amount of time I like to give new restaurants to work out their kinks so between that and Father’s Day weekend it made for the perfect occasion to check it out.
On a Friday night it was predictably busy, and owner Frank Scibelli mentioned that for this location they had ordered the largest capacity Oyler smoker available (the same manufacturer they use at all of their other locations). They aren’t cooking to capacity yet but at this location it shouldn’t be too long before they are close.
I tried most of the smoked meats this night via the Chef’s Choice Platter (off menu). The pork, brisket, pork ribs, and burnt ends I had all tried before – but this was my first time experiencing the pork burnt ends. If I’m recalling correctly, they are a Friday night special only and they’ve always been out when I had previously tried to order them. Speaking of specials, Midwood Smokehouse is now offering a beef rib, though only on Saturdays and Sundays so I wasn’t able to try it this night.
While the Ballantyne and Columbia locations of Midwood Smokehouse do smoke a whole hog quartered in their Oyler rotisserie smokers on certain days, the Park Road location is getting a BQ whole hog smoker (the eastern North Carolina brand used by Sam Jones as well as The Pit) delivered in mid-July. I couldn’t be more excited for that to come and to try Pitmaster Matt Berry’s take on whole hog. I plan to visit shortly after and will report back. Until then, you can expect more of the same from the new location of Midwood Smokehouse, and that definitely ain’t a bad thing.