– I think this is a pretty big deal. I may be mistaken, but I can’t recall in my 6 years of paying attention Stamey’s advertising their longtime Degar (from central Vietnam) pitmaster Chhanuon Ponn so prominently (though I know they have his photo up in the restaurant).
– Bob Garner’s latest is on Skylight Inn, Bum’s Restaurant, Sam Jones BBQ, and six generations of barbecue in Pitt County:
The owners of The Skylight Inn, Bum’s Restaurant and Sam Jones BBQ all trace their beginnings to common ancestor Skilten Dennis, who began selling barbecue to camp meeting groups around Ayden from the back of a covered wagon sometime in the mid-1800s.
– Huckberry has a short profile on Rodney Scott as well as his banana pudding recipe in their latest catalog
– Garden & Gun writes up Texas A&M’s Barbecue University but they gotta give NC State’s BBQ Camp some love!
– Food writer Peter Meehan (recently of “Ugly Delicious” fame): “Entering a National Barbecue Competition Seemed Like a Good Idea at the Time”
I became a guy who was “into barbecue,” which, for as true as it is, is still somewhat painful to type. Talking Heads had told us that day was coming, when you wake up and ask yourself, Well, how did I get here?
– Food & Wine on how Jess Pryles became a hardcore carnivore
– Food & Wine also features several other women of barbecue in their latest issue: Pat Mares of Ruby’s BBQ in Austin and Laura Loomis of Two Bros BBQ in San Antonio
– Food Republic: “Do yourself a favor this summer and learn to properly barbecue tofu”
Me: “I’m good”
– Daniel Vaughn remembers Anthony Bourdain
– I was honored to participate in a barbecue roundtable at the NC State BBQ Camp last weekend (more on that in the coming weeks); here’s a writeup from the alumni magazine from last year’s edition of the camp
– Chapel Hill author D.G. Martin knows his NC eateries (including barbecue), and Southern Smoke BBQ in Garland is his current favorite NC restaurant
– Forbes says that Bulleit Rye is the best pairing with eastern NC vinegar sauce; check out the other bourbon/whiskey pairings here
– Always save room for dessert
– Buxton Hall and Picnic have two of the best fried chicken sandwiches in NC
– Robert Moss with a nice primer on barbecue styles
– A quick hit on a few NC food books
– Where to eat barbecue in Atlanta, according to Eater
– The Coach 4 A Day blog visits a classic NC barbecue joint I’ve never heard of, E.H. Bar-B-Q Hut in Rennert
– The Texas BBQ Posse on the choice of fatty, lean, or both brisket
– Gear Patrol’s list of 12 Tools the Best Pitmaster Can’t Live Without includes a few selections from Sam Jones
– The makers of The Great NC BBQ Map are looking for interns
– A reminder that South Carolina’s official picnic cuisine is barbecue
– A review of The Bar-B-Que House in Surfside Beach, whose original location is in Oak Island across the border in NC
– Rodney Scott is on the cover of the latest issue of The Local Palate
Name: Jon G’s Barbecue (food truck)
Order: Two meat combo (brisket and pork) with corn pudding, mac and cheese, and Sun Drop
Monk: It was a little over a year ago when I first checked out Jon G’s Barbecue and they shook up our Charlotte Big Board by taking over the #1 spot. A little over 14 months later, I checked them out again with wondering if consistency would be maintained.
Since my first time in early 2017, Garren and his wife Kelly have since acquired a food truck and after a brief but worthy hiatus to have their first child they have been making the rounds outside of their monthly(ish) pop up at Southern Range Brewing at food truck roundups such as the bi-weekly Food Truck Friday in Matthews.
I’m happy to report that Jon G’s brisket continues to be on point. The mix of lean and fatty again produced some of the best bites of brisket I’ve had in NC, approaching John Lewis’s in Charleston for best that I’ve tasted in the Carolinas as a whole (I do need to get to Columbia to check out City Q for sure though).
Not to be outshined too much, the coarsely pulled pork with a dash or two of vinegar sauce was quite tasty. From what I can tell, I’m seeing few growing pains in the switch to the food truck in terms of quality of food.
Jon G’s has tried a few things with sides since my last visit and the delicious corn pudding was a new menu item inspired by a similar side at Lewis Barbecue in Charleston. I didn’t try the mac and cheese last time but it was also quite good. Finally, having Sun Drop as a drink option was a nice touch, but perhaps I could humbly suggest adding Cheerwine in the future.
So not only was consistency maintained between my two visits but Jon G’s Barbecue may have possibly even gotten better. Garren and Kelly continue to knock it out of the park, and for my money there is no doubt that they remain the best barbecue in Charlotte
Atmosphere – N/A
Brisket – 4.5 hogs
Pork – 4 hogs
Sides – 4 hogs
Overall – 4.5 hogs
– So this happened Monday night:
– Rodney Scott is the first African-American to win Best Chef: Southeast and second pitmaster to win a JBFA
– Chris Prieto of PRIME Barbecue broke ground in Knightdale Monday for his new barbecue restaurant
– Sure thing, guys:
– This Charlotte Five guide to Best Charlotte diner’s, drive-in’s, and dives includes the Bar-B-Q King drive-in
– Bar-B-Q King (opened in 1959), Art’s BBQ (1976), and Bill Spoon’s Barbecue (1963) are all on this list of iconic Charlotte restaurants open for over 20 years
– The Smoking Ho has some cool photos from last week’s Red Dirt BBQ & Music Festival in Tyler
– Midwood Smokehouse has several lunch options under $10
– For potential Mother’s Day gift needs:
Looks like they do a little bit of everything at Redneck BBQ Lab in Benson – pork, brisket, turkey, ribs, chicken, and even burnt ends three times per week. Definitely looks to be worth a look.
Bob Garner learns the story of this national award-winning pitmaster at his new restaurant, the Redneck BBQ Lab.
– Filipino food + whole hog barbecue = Awesomeness in June
– The barbecue sundae at OooWee BBQ in Pineville is worth a shot if you are in the area
– The Cheat Sheet’s top ten favorite barbecue styles certainly is a list
– Sad news out of Texas
– Home Team BBQ and Lewis Barbecue make this list of places to eat in the NoMo neighborhood of Charleston
– Haddock’s Barbecue is the latest featured barbecue joint in WNCT’s People and Places, but it only actually serves barbecue on Saturdays
– From the San Diego Union Tribune, the best barbecue chains in the US
– Barbecue: The food that has conquered, ruled and divided the South for decades
– The documentary film Barbecue won a James Beard Award last week
It’s confirmed: Monk will be a guest panelist in a round table discussion at the NC BBQ Camp at NC State’s campus in June. As an alumni, he couldn’t be more pumped to be invited to take part. The discussion on barbecue will be led by Bob Garner and feature other (to be announced) guest barbecue panelists.
Here’s a short video from last year’s edition of the camp. Can’t wait to get back to Raleigh in just a few months!
Why is barbecue delicious? NC State’s annual BBQ Camp answers this question and more, giving an education in the science of low ’n’ slow.
– Seasoned Review visits Wilber’s Barbecue in Goldsboro for barbecue and chicken and mostly digs it
– Reader’s Digest (which is apparently still around?) selects The Barbecue Festival as one of the Best Small-Town Festivals in America
– Chicago has 4 new southern barbecue spots that seem worth checking out
– The Ringer’s Danny Chau visits Portland and documents his meals, which included Central Texas Barbecue at Matt’s BBQ
– A Charlotte Boy Scout pitmaster has started a…crab cake food truck called Baltimore Crab Cakes
– The more you know:
– So Aaron Franklin doesn’t actually eat Texas barbecue and might actually prefer Carolina barbecue?
“I don’t really know. I don’t eat barbecue,” he says. I laugh nervously, but Franklin doesn’t waver. “I don’t eat that stuff, but I love to cook it. If I’m in a special place like up in the Carolinas hanging out with Sam Jones (whose family has been in the BBQ biz for more than 70 years), I’m absolutely going to get a pork sandwich. If I’m hanging out with Rodney Scott (a world-renowned BBQ chef from Charleston), I’m absolutely going to get some of that pulled pork. Time and place, but as far as scenes and stuff, I don’t really keep up with it. My concentration is right here.”
– Austin 360’s response: On Carolina Barbecue and Aaron Franklin’s Texas cred
– The Houston BBQ Festival was last weekend and The Smoking Ho has photos
– WNCT continues their Hidden Gems Barbecue series with Hardison’s Carolina Barbecue in Jamesville
– High Point gets an Indian barbecue restaurant, BBQ Nation
– Travel Noire’s 19 Great Black Owned Barbecue Joints Across America includes a few Barbecue Bros faves
– Tarheel Q gets a write up in the Lexington Dispatch after changing owners last December
Leon said there is some pressure with running a barbecue restaurant in Davidson County due to the county’s barbecue reputation. He added that if the restaurant does a poor job, it not only reflects on the restaurant but the other restaurants as well, because Lexington barbecue is a style and one restaurant’s success means success for the others in the county.
– OH NO