Unfortunately for Daras, he doesn’t own the flagpole-sized plot, though, because Bessinger sold the flag pole and the land it’s sitting on to a Confederate veterans’ group, precisely so he could ensure it would never be taken down.
Name: Moe’s Original Bar-B-Que Location: 111 Matthews Station St, Matthews, NC 28105 Date: 6/28/15 Order: Monk: pork platter with two ribs, collards, and jalapeno cheese grits; Speedy: smoked wings, ribs platter with collards and Brunswick stew (link to menu) Price: Monk: $17; Speedy: $20
Monk: As we’ve hit most of the Charlotte-area joints, you may start to notice that from time to time there will be some re-reviewing of joints that only one of us hit up the first time around. I went to Moe’s Original Bar-B-Que just over two years ago by myself, so I figured The Barbecue Bros should give this Alabama-style chain from Colorado another shot with Speedy in tow. Though Speedy assured me before hand that there would be no chicken and white sauce ordered by him.
It also gave us an opportunity to finally meet up with Big Wayner before he moved from the Charlotte area. Three-plus years ago as we were starting Barbecue Bros, I remember coming across Big Wayner BBQ and using it as a reference point for our blog. Wayne’s a super nice guy who is very knowledgeable about barbecue, and I wish it hadn’t taken so long for us to finally meet up with him.
Speedy: First off, let me say this. Big Wayner is the man. If I’ve met a nicer dude before, I couldn’t tell you when. If Wayner were a barbecue joint, I’d give him 5 hogs. But since he’s not, let’s talk about the real joint. I was skeptical of going to Moe’s based on previous reviews and other heresay. Honestly, it just sounded mediocre at best. However, while I was at a barbecue joint, I figured I’d order enough to understand the real deal, so I made sure to get ribs, pork, and smoked wings. Let’s start with the good: the smoked wings. These guys had great flavor, hinting at a great rub, and were cooked to the perfect level of tenderness. They weren’t too hot and overall, were very enjoyable. Moving on to the pork, however…
Monk: The pork was the saddest of the three meats we tried. It was dry and lacking in smoke and any bark or discernible flavor, even with the red sauce drizzled over it. I remember being pretty much the same way last time around and if I ever make it back I’ll go with wings or *gasp* chicken instead.
Speedy: Not so fast, Monk… the ribs were actually pretty decent. They had a nice bite, indicating they weren’t overcooked, and had a nice smoky flavor. And they were topped off with just the right amount of glaze – not over-sauced by any means, but adding a bit of flavor. These ribs weren’t the best I’ve had by any means, but I did enjoy them.
Monk: The sides were another low point of the meal. The jalapeno cheese grits were better than average but the collards lacked taste and Speedy couldn’t bring himself to finish his Brunswick stew. The platters come with cornbread and that was merely ok.
Speedy: Overall, this was a very mediocre barbecue experience. It took Big Wayner to get me out that far into the Charlotte suburbs (editor’s note: Speedy considers everything outside of a 2 mile radius from downtown a “suburb”), and I don’t regret going, but I won’t be making any trips out that way just to visit Moe’s Original Bar-B-Que anytime soon.
Name: Moe’s Original Bar-B-Que (food truck) Date: 6/18/15 Order: Smoked chicken platter with slaw, mac and cheese, and a drink (link to menu) Price: $12.98
We’re clearly on the record of being anti just about any barbecue sauce other than our beloved Lexington-style vinegar sauce (or dip, as we prefer to call it). Thick ketchup-y sauce? Nope. Mustard? Definitely not. A mayo-based white sauce? We (mostly Speedy) don’t prefer a mayo-based slaw and definitely don’t want that stuff anywhere near our pork. The thing is, a white sauce isn’t meant for pork – its really meant for chicken. And at some point I knew I had yet to try it during my barbecue travels. Though the prospects of my first chicken and white sauce coming from a food truck on a 99 degree day could have disastrous results, I figured I’d go for it.
I tried Moe’s Original Bar-B-Que’s Matthews location solo a little over two years ago within a few weeks of it opening and had recently been thinking it would be worth a revisit as it’s not too far from the new casa de Monk. Their food truck in Charlotte began operating just about a month ago and had started making its rounds at the food truck rodeos and local breweries. It operates a limited menu of pork, turkey, and chicken with a handful of sides.
Back to the chicken and white sauce. I had my reservations but they were pretty much erased once I bit into the coarsely pulled chunks of smoked chicken. The white sauce complimented the chicken really well. My one complaint was that I would have liked it to be pulled into smaller chunks. I’m not about to turn my back on my beloved chopped pork, but for a change of pace more of this could be nice.
In terms of sides, the vinaigrette slaw and mac and cheese were just fine. Collards, beans, black-eyed peas, fried green tomatoes, chips, and banana pudding round out the rest of the available sides. More southern than barbecue, but that’s in line with their slogan of “southern soul food revival.”
The Moe’s Original Bar-B-Que food truck has quick service, puts out a solid product, and is worth checking out if you see them around town.
Update: Editor’s note (full disclose – Speedy is acting as editor): This review is the opinion of Monk and Monk only and does not represent the view of the entirety of the Barbecue Bros. At least one of the bros barely even considers chicken barbecue and would never, ever use a mayo based white sauce under any circumstances.
– The new Midwood Smokehouse gets a short write-up in Charlotte Magazine and sounds great; can’t wait to try it out
The new Midwood stays true to the original Central Avenue location, with beer signs and similar decor along the walls, but a more modern vibe to it. Rounded bench seating is a new take on a booth, and barbecue- and beer-themed cut metal art, designed by a restaurant employee, splits two sections of the dining room. The bar surface is made of reclaimed pine, and old barn siding with signs of aging bring back a rustic touch to the front of the bar and the ceiling. Rustic, but not old-fashioned: along the bar, USB ports are tucked underneath for customers who need to charge their devices.
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