Monk: Eater’s Smoke Point focuses on a wood-fire restaurant in New York City called Peasant, where the chef is roasting whole suckling pigs on a rotisserie wood-fire oven. Those suckling pigs are then portioned into a whole pig dinner that has to be ordered 24 hours in advance.
Description: At NYC’s Peasant, chef Marc Forgione took over from chef Frank DeCarlo after over 20 years, and has kept the idea of wood-fire cooking in NYC alive. The restaurant’s menu includes a whole pig dinner that must be ordered 24 hours in advance of the reservation, as well as wood-fired oysters, Piedmontese steak tartare, and many handmade pastas.
Monk: As a result of some severe storms in the Charlotte area last week, a 900 pound longhorn bull got loose in west Charlotte and ran free for 4 days.
There's a Texas BBQ joke in here somewhere: a longhorn bull running free in west Charlotte https://t.co/sZtFF8ojnK
It would re-emerge once a day or so but no one was ever able to pin it down. It quickly soared to the top of the Charlotte-Mecklenburg PD’s most wanted (animals) list.
The Bull Never Ends!
Bull-lieve it or not, we are still searching for the 900 lb Longhorn Bull in the West Charlotte area. He is now at the top of our most wanted animals list 🐂
it wasn’t until the fourth day that the bull was found and euthanized by a hunter hired by the owner. No word on whether any barbecue was able to be made as a result.
NC-based Cheerwine is now available at 4 Rivers Smokehouse restaurants across Florida
Speedy’s is back from vacation
Have you tried livermush before? This NC delicacy is not barbecue but is made from pig: “they ground pig’s liver and head meat and mixed it with cornmeal, salt, pepper, and sage to form something akin to a caseless sausage”
The Smoke Sheet is now a paid newsletter, so consider subscribing for continued high quality barbecue content
BIG NEWS: Next week, The Smoke Sheet will move to a paid subscription model to keep the digital lights on and keep bringing you the best of the BBQ world in our newsletter. We hope you'll join us on this journey and continue to support this endeavor: https://t.co/7s0PCFg0DApic.twitter.com/rPtEM9QY0I
Monk: In “news you absolutely love to see,” Speedy’s Barbecue has reopened in Lexington. Undaunted by the NC DOT’s widening of Highway 8 that killed off Smiley’s Barbecue, Speedy’s has moved about a half mile down the road from their longtime location of 60 years into what formerly housed Tricia’s Catering.
In an interview earlier this year owner Roy Dunn stressed that only the location is changing. Speedy’s will have the same menu, same staff, same prices and same motto — “ Quality, Quantity and Quick service.”
Curb service, a staple of classic Lexington barbecue joints, is open with 13 spots available
Merch is available
Speedy’s Barbecue is now open 11am to 8pm Monday through Saturday at 408 Piedmont Dr Lexington, NC 27295
Native News
Congrats to Little Pigs BBQ of Asheville, who celebrated 60 years open last month
Jon G’s Barbecue makes Eater Carolinas’ list of Essential Restaurants in Charlotte
Congrats to Concord-based SnS Grills for being named “The Best Kettle Style Grill” by Food and Wine in a recent rundown of charcoal grills
WRAL’s best barbecue in Raleigh contains one old but mostly newer places
Non-Native News
Congrats to City Limits Q on the announcement of their upcoming brick and mortar in West Columbia
Aaron Franklin’s latest restaurant Uptown Sports Club is more sports bar than barbecue joint, but it does have some chopped brisket and sausage on the menu in various forms
A look at Uptown Sports Club shows gumbo stocked with Franklin Barbecue sausage, a raw bar, and four different po’ boys. https://t.co/OZ0mNUoKWm
Amy Mills of 17th Street Barbecue was recently honored back in March
2023 Landmarks Illinois Influencer Amy Mills & owner of @17thstreetbbq is preserving and celebrating Southern Illinois’ food culture while also reusing historic places. We honored Amy at our Preservation Forward event in March. Learn why: https://t.co/gTSgvdhItd
Congrats to Wildwoods BBQ on winning last week’s Brisket King NYC
Congrats Wildwoods BBQ from NJ on winning Brisket King NYC w/ their excellent brisket. Young restaurant with serious pitmaster talent! pic.twitter.com/OP9uFeJxZO
Monk: Jake Wood of Lawrence Barbecue is launching what he hopes will be a new annual event, called Frankie Lemmon’s Gettin’ Piggy With It in support of the Frankie Lemmon School. By way of background, “Frankie Lemmon School is a NAEYC accredited, 5-star child development center that welcomes children ages 2-6 with and without disabilities.”
For the event, he’s partnering with Trophy Brewing in Raleigh and utilizing their new event venue Maywood Hall & Garden. And he’s bringing with him some heavy hitters in the world of barbecue, not only in North and South Carolina but also one from California. The full list of pitmasters and chefs:
Dampf Good BBQ – Cary, NC
Jon G’s Barbecue – Peachland, NC
King BBQ – Charleston, SC
Lawrence Barbecue – Durham, NC
Lewis Barbecue – Charleston, SC
Locals Seafood – Raleigh, NC
Longleaf Swine – Raleigh, NC
N. Sea Oyster Co. – Hampstead, NC
Shepard Barbecue – Emerald Isle, NC
Southern Smoke Barbecue – Garland, NC
Wye Hill – Raleigh, NC
ZEF BBQ – Los Angeles, CA
Tickets are on sale as of of today for the May 21 event. Tickets and event information available here
Native News
AVL Today profiles two Asheville-area joints on the Historic NC Barbecue Trail: Switzerland Cafe in Little Switzerland and Hubba Hubba Smokehouse in Flat Rock
The Bone Suckin’ Sauce Peak City Pig Fest, a KCBS event, took place this past weekend in Apex
NoDa Brewing and Jon G’s Barbecue have teamed up for a fun event at their OG Taproom on April 27th…but tickets have already sold out
We only have a few tickets left…
We've teamed up with @JonGsBBQ to bring you Beer & BBQ, an exclusive event at our OG Taproom 🙌
Gear Patrols dives into the best charcoal grills on the market
In the same way many driving enthusiasts prefer manuals to automatics, there is carnal satisfaction in direct control, higher failure rates and sky-high potential. https://t.co/pFCxckZVLA
John Tanner checks out Rodney Scott’s Barbecue to compare it to the original; his findings may surprise you
Speaking of Rodney Scott, he’s teamed up with The Spice House to create a line of spice blends available to purchase now
We are so excited to share 4 NEW spice blends in collaboration with legendary @PitmasterRS! Each balanced blend adds a touch of barbecue brilliance to anything you cook.
Subtle smokiness & a sweet-savory flavor make this coffee cocoa rub a favorite all-purpose seasoning. Rub it on a whole pork shoulder, sprinkle it over a ribeye for a cowboy steak, or add a spoonful to beans & chili.
Goldee’s Barbecue will soon be selling their own smokers, made in partnership with M&M BBQ Company
The caption says it all
Here is an AI generated photo of a "Classic Central Texas-style barbecue brisket". It is clearly taking its cues from John Cornyn. pic.twitter.com/ZMUo8sQ8An
Congrats to Daniel Vaughn on 10 years as barbecue editor for Texas Monthly
I took this photo ten years ago on my first day at @TexasMonthly. Hard to believe that writing about barbecue has been my full time job for a decade. pic.twitter.com/40tLyllmbl
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