Monk: This Thanksgiving, consider leaving the cooking to the professionals at these Charlotte-area barbecue joints. You also get the added benefit of supporting a local business while you take it easy because let’s face it, we should all take it easy when we can. See below for information.
Big Tiny’s BBQ – Mooresville, NC
The Dixie Pig – Rock Hill, SC
Farmhouse BBQ – Gastonia, NC
The Improper Pig – Charlotte, Fort Mill
Jon G’s Barbecue – Peachland, NC
Mac’s Speed Shop
OooWee BBQ – Pineville
The Q Shack
RayNathan’s – Gastonia, NC
Rock Store BBQ – Stallings
The Smoke Pit – Concord, Gastonia, Monroe, Salisbury
If you’ve been following our current favorite barbecue purveyor in Charlotte, Jon G’s Barbecue, on Facebook or Instagram then you would have seen that the pitmaster behind it has made a big decision and will be devoting more time to his craft as of March 15th. I reached out to Garren Kirkman to get some more information and see what his plans are now.
First off, congrats! How excited are you? I am stoked to see what the future has in store, but it’s bittersweet for this chapter of my life to (somewhat) close. It was my first job out of college, I bought my first house, I met my wife, my son was born and so many other milestones in life happened while I was employed at CMC… Carolinas Healthcare…ehrrr I mean what is now called Atrium Health-Union.
Can you help our readers understand what exactly the plan is as of 3/15, your last day full-time at Atrium Health in your current role? The plan for now is to get more sleep! Until now I have worked 40 hours a week to come home Friday and stay up all night stoking a fire and seeing the whole process through until the service is over the next day. Make rub, trim brisket, season meat and so on and so forth, you name it, start to finish (meat wise) that’s me.
Until now, we have done zero marketing besides a few Facebook promotions. Our biggest goal is to get our story out there, promote our brand and grow, grow, grow!
Who was the 98-year old man that you quoted? Did he influence your barbecue dream at all? I can honestly say I don’t know who he is. I don’t know his name or his face, but I will never forget those words for as long as I live. In a roundabout way he most certainly spurred my dreams, even if the discussion wasn’t directly about barbecue.
So why now? Around 2010, hospitals were becoming a productivity driven environment and my 40 hour work week was being cut to around 20 hours some weeks due to the number of patients we were seeing. Sometimes I would unexpectedly have half of a normal paycheck. Even though I had half of a paycheck, the bills stayed the same. That being said, all those years ago when I was given the advice to not work for “The Man” it set into motion a vision that I had for my life. I didn’t know where it would lead me, but it led me to barbecue.
Jon G’s has grown beyond what we ever imagined it could with the time we allowed for it. We are booked solid every weekend until June and when we started turning down jobs that seemed to be my cue to take the opportunity that’s presenting itself.
Where do you want to take Jon G’s Barbecue in the next six months? One year? Five years? Six months will look very similar to what we have been doing, a few pop ups and our scheduled catering gigs.
One year we hope to still be growing exponentially. We want to market ourselves and hope to get into some corporate catering during the week. Although we do believe in quality over quantity, we have a ton of room to spread the brisket gospel far and wide!
In 5 years we hope to still be in business…maybe in a brick and mortar?! We shall see!
What are your upcoming pop-ups or services? Where will folks be able to get their hands on your tasty brisket and barbecue? You can find our schedule on our Instagram page @jongsbbq. We have plenty of dates between Monroe and Statesville, NC for people to come out and get some great food. Not to mention the breweries we are at have fantastic beer to compliment like Southern Range Brewing and Fourth Creek Brewing.
Anything else? I do want to say that when you come to one of our events it isn’t just me or my wife, Kelly that make it happen. We have amazing friends and family that allow us to create the Jon G’s experience. We could NOT do it alone and I pray my son has a family business to step into one day.
Thankful doesn’t seem like a big enough word to describe how we feel when people come give us a chance. Thank you all for helping our dreams become a reality!
Thanks to Garren for his time. In the meantime, check out this mouthwatering video of his brisket in action.
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.”
First up is Garren Kirkman, who along with his wife Kelly own and run Jon G’s Barbecue out of Marshville/Monroe. You may recognize Jon G’s as the current #1 on our Charlotte Big Board, so Garren was a natural first choice to feature.
How long have you lived in Charlotte (or the surrounding area) and how did you get here? I was born and raised in Statesville, NC and moved to Union County in 2007 for work. I’m a nuclear medicine supervisor by trade.
How did you become a pitmaster? First off, I call myself a firekeeper. If you are reading this and think I’m a pitmaster, thanks!
I went to Walmart, found a choice whole packer brisket on clearance, went home and smoked it on an offset Char-Griller bellowing gray smoke for 16 hours and produced a meteorite. Needless to say…I had some work to do (although everyone ate it happily that day). Brisket was surprisingly the first thing I ever smoked and not a Boston butt.
What is your favorite meat to smoke? What type of wood do you prefer? Brisket and beef ribs are definitely top two, brisket being more of a challenge. My favorite thing to smoke would be beef ribs (dinosaur rib), but we typically save those for catering events due to regional unpopularity.
Mixture of well seasoned white oak and pecan are my choices for wood, but occasionally some red oak will slip in as well. We won’t turn red oak down as long as it’s seasoned. It is all about a consistent, clean burning fire.
What are your barbecue influences? If you’ve ever had our food it’s obviously influenced by Aaron Franklin of Franklin Barbecue in Austin,TX. But aside from Texas influences, I admire Skylight Inn and Sam Jones in Ayden, NC. While I’m not smoking exactly like them, the history and their dedication to quality and product speaks for itself. I am not a trained “chef” so there is definitely some “Grandmas Sunday lunch” influence on our side dishes. On a side note, we do have a couple events planned this fall featuring a whole hog.
What is your favorite barbecue joint or style? I’m not into chain restaurant barbecue. I like to go places where I can see the hard work that’s being poured into the food. I like to think we accomplish this even though we are a food truck (for now).
What is your earliest memory of barbecue? Growing up in a small town in NC, fire department BBQ was a go-to and is honestly my first memory of BBQ. I’ll just say, it was for a good cause!
What is the best thing about Charlotte barbecue? If I’m being completely honest, barbecue is not our first choice of a meal when we are home. We save it up for places like Buxton Hall in Asheville, Lewis Barbecue in Charleston, or when traveling to Texas, more up and coming places like Truth Barbecue. Of course we have made the rounds at Franklin Barbecue, La Barbecue, etc.
What is a weakness or opportunity of Charlotte barbecue? I’d love to see more pitmaster-based barbecue joints. A face behind the food, if you will. And less gas.
Thanks to Garren for being our first guinea pig for this series. For more about Jon G’s BBQ, check out their Instagram or Facebook page. If you know of a pitmaster who we should feature next, let us know!
Of the 27 inductees chosen thus far, only one African American is in the Hall. This is an absurdity that needs to be rectified given the significant contributions that African Americans have made to American barbecue culture.
Howard Conyers MS’06 is a barbecue-pitmaster & a NASA rocket scientist living in New Orleans. Now, he’s adding food show host to his unique resume as he produces “Nourish” for PBS Digital Studios. https://t.co/ifYGAFd8I2pic.twitter.com/n6GMly5l5H
– Not sure if there will be any left at the time of posting, but here’s your PSA
In honor of our founder C. Warner Stamey, we are now serving Blackberry Cobbler at both locations until we run out! Only served once a year, so hurry on over to get yours today! pic.twitter.com/yP4sl1ETzG