Monk: Southern Smoke BBQ has been on my list for a few years now, and someday I just need to bite the bullet and head out to Garland (3+ hrs from Charlotte) as part of an eastern NC barbecue road trip. I will have to be sure to get there on time since Southern Smoke is only open on Thursdays for lunch and Fridays for lunch and dinner (dinner being a recent change) and they sell out every day they open (sometimes in as little as 45 minutes).
In this interview, Matthew comes off as an easygoing and affable southern guy, which makes sense since he’s spent most of his life in eastern NC outside of a 9-month stint in Nashville. I’ve gotten through some of his book released earlier this year but plan to finish it soon after listening to this conversation. Another good interview from Kevin’s BBQ Joints.
Description: In this episode I chat with Matthew Register from Southern Smoke BBQ in Garland, North Carolina about his unique journey to opening his equally unique barbecue restaurant which is only open two days a week and on most days has an exceptional line(which they get through very expeditiously. They do a large amount of catering business, have a food truck, and in the spring of 2019 he launched a book entitled Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today which is broken down specifically into three sections: Low Country, Memphis/Delta, & North Carolina. There is also a unique section on how through a southern dinner party. It’s an exceptionally interesting and insightful interview that I know you’ll enjoy.
It’s official: Matt Horn is opening a brick and mortar in the bay area
A “Black Tie BBQ” event is a more budget-friendly barbecue event worth checking out at next year’s Charleston Wine and Food Festival with Rodney Scott, John Lewis, Aaron Siegel, Taylor Garrigan, and Anthony DiBernardo, as well as out-of-towners Amy Mills and Matthew Register
Robert Moss drops rib knowledge in this well-researched article on the history of pork ribs
Chapel Hill’s TerraVita Food & Drink Festivalwill end this year but is going out with a bang in terms of barbecue; in addition to Sam Jones, [t]his year’s Hill Fire event will focus on North Carolina barbecue and bring together the state’s new generation of pitmasters, including Matthew Register of Southern Smoke, Chris Prieto of Prime Barbecue, Wyatt Dickson of Picnic in Durham, as well as other chefs who use smoke in their cooking.
Sauceman’s is relocating to Sugar Creek Brewing from its original location on West Boulevard