Monk: It’s been a pretty darn good year in terms of new-to-me barbecue joints. Here’s my five favorite in no particular order…
Brisket, pork belly, ribs, and pulled pork from Owlbear Barbecue (review)
More to come soon on this recent visit by Speedy and me, but Owlbear Barbecue in Denver had perhaps the best brisket I’ve had outside of Texas (yes, that includes Lewis Barbecue). The pork belly was not far behind.
Lexington-style barbecue and brisket from Noble Smoke (preview)
Finally, Charlotte has some legitimate Lexington-style barbecue in the form of Noble Smoke from Chef Jim Noble. Noble is a lifelong fan of Lexington Barbecue (the restaurant) and has even styled his brick pits after the famed Lexington Barbecue smokestacks (with the Monk family’s permission, of course). This barbecue restaurant is decades in the making, and Jim Noble is certainly doing it right.
Pork, ribs, and brisket from Apple City BBQ (review)
While Apple City BBQ had been on my list, my stop there was completely unplanned. But afterwards, I felt fortunate that my route to the foothills took me right by the joint as all three meats I tried that day were ridiculously good. As I stated in my review, Apple City BBQ is a must-stop for any serious North Carolina barbecue fan.
Whole hog barbecue sandwich and hash and rice from Sweatman’s Bar-B-Que (review)
Sweatman’s Bar-b-que made me a believer in South Carolina whole hog that happens to be drenched with that mustard stuff. It’s legitimately that good. The hash and rice is otherworldly, too.
Chopped sandwich with hush puppies and Cheerwine from Mr. Barbecue (review)
Let’s hope that Mr. Barbecue can rebuild quickly from its smokehouse fire back in the spring, because its an unheralded barbecue joint in Winston-Salem that deserves more attention. Legit Lexington-style barbecue from a classic NC joint in one of the larger cities in the state.
The True ‘Cue Newsletter is no more for a variety of reasons, but we are happy to announce that we will help spread any future True ‘Cue news from them received via press releases.
In the final issue of the newsletter, John Shelton Reed did have some nice news to share: In parting, there is some Campaign news to report. Our latest branch, joining those in the Carolinas, Georgia, and Kentucky, will cover Northern Virginia and Washington, D.C. It is in the capable hands of John Tanner. We wish him well and look forward to hearing where one can get Real Barbecue in and near our nation’s capital.
An update on Bryan Furman’s plans for the Atlanta B’s Cracklin’ Barbeque
Mr. Barbecue in Winston-Salem had a pit fire last week, caused by embers, but they vow to return
Midwood Smokehouse has them some new fancy sandwiches
Stephen Colbertis at it again: “I love everything about North Carolina other than that damn vinegar stuff that y’all put on the barbecue.”
As usual, Kathleen Purvis puts it all in perspective:
Name: Mr. Barbecue Date: 3/8/19 Address: 1381 Peters Creek Pkwy, Winston-Salem, NC 27103 Order: Chopped sandwich with hush puppies and Cheerwine (link to menu) Pricing: $
Monk: Despite growing up within driving distance to a lot of really great barbecue in the Piedmont of North Carolina, I didn’t go searching much beyond my usual joints (Carter Brothers when I ate barbecue in High Point, Lexington Barbecue for a special occasion). This led to me not trying Stamey’s in Greensboro until after this blog had started and it took even longer for me to get to Mr. Barbecue, a wood-burning barbecue joint in Winston-Salem open since 1962. A few weeks back, I found myself in the Twin City on a rainy Friday afternoon and it was time.
As soon as I stepped in, I realized what a bonehead move it was not to get here sooner. Mr. Barbecue is just about everything I want in a classic NC barbecue joint that just happens to be located in a city. The brick smokestacks were going full blast outside and the order counter inside had a classic joint feel (albeit slightly updated with flat screen monitors displaying the menu instead of an old school letterboard). That same classic joint feel continued into the two small dining rooms on either side of the counter as well.
I loved the actually retro feel of the paper wrapper the barbecue sandwich came in even before I dug into the sandwich itself. The wrapper proclaims that Mr. Barbecue is “genuine hickory wood bar-b-q” and I could taste that wood smoke in the chopped pork – not overpowering but a good hit of smoke. Of course, I went with slaw on my sandwich and the cold and slightly tangy red slaw contrasted the warm pork as as classic chopped pork sandwich should. And the freshly fried hush puppies were great as well. Just a damn fine NC barbecue meal.
Mr. Barbecue is a True ‘Cue certified wood burning barbecue joint that appears to do healthy business with the locals but doesn’t nearly get its due on the NC barbecue scene. I checked my NC barbecue books when I got home and it has just a short review in Bob Garner’s Book of Barbecue and a passing mention in Holy Smoke in a short article on the influence of Greeks; no mention at all in The Best Tarheel Barbecue by Winston-Salem native Jim Early, who not surprisingly hasn’t included it on the NC Barbecue Society Historic Barbecue Trail. It also hasn’t been written up in Our State Magazine or included in their recent list of 26 Essential NC Barbecue Joints. Whatever the reason for its flying-under-the-radarness, I would urge folks to give it a try, as I found it to be perhaps just a small notch below some of the best Lexington-style barbecue joints in the Piedmont.
– The story behind the longtime Stamey’s Barbecue which has been in Tyro for 45 years; owner Dan Stamey is the son of the original owner of Smiley’s and may be a distant relative of Warner Stamey of the Stamey’s in Greensboro
The idea for the restaurant came when Dan Stamey picked up a newspaper and saw a building available for rent at $250 per month. At the time, he was working part time at another barbecue restaurant and working other odd jobs. His father, Herman “Smiley” Stamey, was the original owner of Smiley’s Barbecue on N.C. Highway 8.
– Almond Farm in Millingsport will host its first Blackberry Festival and will also sell barbecue as a benefit for 4-year old Tate Whitley, who has leukemia
– You never hear much about Sam’s but it needs Austin’s help