Charlotte-area Thanksgiving Specials

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

Midwood Smokehouse

Noble Smoke

OooWee BBQ – Pineville

The Q Shack

RayNathan’s – Gastonia, NC

Rock Store BBQ – Stallings

The Smoke Pit – Concord, Gastonia, Monroe, Salisbury

Sweet Lew’s BBQ – deadline has already passed

Charlotte Barbecue News from the Third Quarter of 2020

Monk: The biggest news was of course the closing of Bill Spoon’s Barbecue in late September, which I wrote a little bit about in our 9/16 Linkdown. Afterwards, the news came out that it wasn’t only the pandemic that killed them off – it had been some time coming due to an aging customer base and Spoon’s inability to attract new, younger customers that may have wanted a more full service barbecue experience. Until the end, they thought of themselves as a “traditional barbecue house” which means they only accepted cash and didn’t serve beer or wine. And they were ok with that, even if that ultimately wasn’t what Charlotte wanted. Rest in peace, Bill Spoon’s Barbecue.

July

7/6 Sweet Lew’s BBQ announces adjusted hours of operation, now Wednesday through Sunday, removing Tuesday

7/24 Sweet Lew’s Barbecue introduces an updated menu with hash now on the menu full time and house made sausage that was helped develop with advice from Garren of Jon G’s Barbecue

7/25 Noble Smoke celebrated one year of being open with an all-day party

August

8/20 Bargarita, a “new restaurant serving margaritas and BBQ tacos” opens in the former Solstice Tavern location in NoDa. No word on where or how they smoke their brisket or pork for tacos.

8/28 The Annual Mallard Creek Barbecue, “The Grandaddy of North Carolina Barbecues,” was officially cancelled for the first time in 90 years

8/31 Big Tiny’s BBQ in Mooresville celebrated four years of being open; Pitmaster John also celebrated a birthday

September

9/1 Noble Smoke introduces Taco Tuesdays

9/8 Seoul Food Meat Co will open a second location in the Optimist Park neighborhood (not NoDa as noted in their post) as part of an adaptive-reuse project called Lintmen’s

9/16 Bill Spoon’s Barbecue closed after 57 years in business

9/20 Sweet Lew’s Barbeque begins smoking whole hogs on Sundays, the only Charlotte-area restaurant smoking whole hogs as far as I am aware of

9/28 We interviewed Garren and Kelly of Jon G’s Barbecue about what it’s like to open a barbecue restaurant in the middle of the pandemic

Linkdown: 9/2/20

Native News

The 91st Annual Mallard Creek Barbecue, “the Grand Daddy of All NC Barbecues” that is typically held the fourth Thursday of October in Charlotte, is officially cancelled this year; organizers and politicians are naturally disappointed

Longleaf Swine has announced their new location; instead of their previously announced stall at Transfer Co Food Hall they will be in a free-standing building that formerly housed Oakwood Cafe

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BREAKING NEWS: Longleaf Swine BBQ is moving into the old Oakwood Cafe building…we got the exclusive inside scoop! ⁣ ⁣ A project 4 years in the making, the guys behind @longleafswinebbq had originally planned on moving into a spot at @transfercofoodhall, but have always hoped to ultimately owning their own brick and mortar. Stars aligned, they’ve finally done it (congrats, Adam + Marc!) and we CAN’T WAIT.⁣ ⁣ Longleaf Swine made a name for themselves as a catering co., traipsing around the Triangle to serve whole-hog BBQ, locally-sourced and slow-smoked meats + seasonal sides.⁣ ⁣ You can expect those same FAME-MAKING DISHES (whole hogs + other local meats smoked on-site), along with a new LATE-NIGHT MENU that’ll have an old school diner spin. ⁣ ⁣ They’ll also have a FULL BAR and a WEEKEND BRUNCH MENU, so if anyone is wondering where to find us on a Sunday this fall, you know where we’ll be. ⁣ ⁣ Over the next couple of months, their team will be hard at work, renovating the space, but don’t worry—you won’t have to wait too long to get your fix. Their parking lot will soon be converted into a new OUTDOOR DINING space and they’ll continue offering takeout for the foreseeable future. ⁣ ⁣ And Offline members will get to experience it all before ANYONE else. Keep an eye out, fam. We’ll be sending you an invite soon. ⁣ ⁣ Want a shot on getting in on this EXCLUSIVE SNEAK PEEK? Join the Offline waitlist or ask a friend for a referral code to skip the line and get your first month free.⁣ ⁣ #letsgetoffline #offlineraleigh

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Congrats to Big Tiny’s BBQ in Mooresville, who celebrated their 4th anniversary earlier this week

Foodie Score visits the Gastonia location of The Smoke Pit (the local chain’s 4th store), and reports back full bellies

Rx Restaurant and Bar, a fine dining restaurant in Wilmington, has pivoted to whole hog barbecue during the pandemic

Circle B BBQ in Spindale is raising money for Operation BBQ Relief to cook meals for communities and first responders hit by storms and other natural disasters.

The #SummerofCue ends this Monday

Non-Native News

Pappy’s Smokehouse in St. Louis will open a second location this October

Thankfully, it appears the fire last weekend at Pecan Lodge didn’t cause major damage and they were actually able to open later that day

Pellet smokers are on the rise, according to J.C. Reid

“California wildfires are making wine grapes taste like barbecue,” reports The Takeout

Heim BBQ is offering socially distanced barbecue class this weekend

Eliana Gutierrez is Austin’s (and perhaps the nation’s) youngest female pitmaster, working at Valentina’s Tex Mex BBQ

“Chef’s Table: BBQ” explores the origins of barbecue and is now available on Netflix

Here’s a review from the Washington Post

Linkdown: 8/15/18

– A feature on Sauceman’s brazilian pitmaster Edgar Simoes (though whats with the question about sauces?)

– Former Red Bridges pitmaster Phil Schenk passed away earlier this month at the age of 74

– Later this month, Big Tiny’s BBQ in Mooresville celebrates two years of being open

– With its 5 locations, Midwood Smokehouse is on this list of chain restaurants that started in Charlotte

– A writeup on Rashad Lee, barbecue tv personality and owner of Big Lee’s BBQ truck in Ocala, FL

– A roundup of barbecue books released so far this year

– The Norfolk Virginian-Pilot food writer Matthew Korfhage waxes poetic on the “some of the best pulled pork in the known universe” two hours away from him in eastern NC – B’s Barbecue and Skylight Inn

Sure, there are other famous eastern-style whole-hog barbecue spots – most notably Wilber’s in neighboring Wayne County, where presidents have dined and owner Wilber Shirley still presides over his restaurant, as he has for more than 50 years.

But a morning drive down winding, wooded roads to B’s and Skylight – hitting both stops along the way – is one of life’s most unmitigated pleasures, one I’ve only just discovered and will repeat many times before I’m through.

– Speaking of The Virginian-Pilot, good find from Robert Moss from that paper from 1935