Slice of Jess visits with Matthew Barry, Executive Chef and Pit Master of Midwood Smokehouse, for a promotional video that highlights what they’ve been doing in Charlotte since 2012.
Charlotte culinary scene is thriving, and I am so grateful to be intertwined in the mix. With new establishments popping up every week, I’ve decided to film our adventures behind the counter at some of the Queen City’s best eateries, distilleries and brewhouses. These videos are designed to be a quick peek behind the scenes, giving viewers a glance beyond the menu and the chance to meet the faces behind the brand.
I’ve partnered with Foodesign Associates for this series; a full service food design, development and marketing firm here in Charlotte.
Take our barbecue style: We’re close to Lexington, N.C., where “barbecue” means a pork shoulder, slowly cooked over wood coals, chopped and mixed with a vinegar-based sauce with a little tomato in it. The origins are probably German, from all the German immigrants who started in Pennsylvania and ended up here. But you’ll also find Eastern North Carolina style, which involves a whole pig and no tomato in the vinegar sauce. That’s descended from an old English style, and we like that too.
Or you can find newer, fancier barbecue that involves Texas brisket or Memphis ribs, and we embrace that because it tastes good. But if you invite someone over for “a barbecue” and serve them grilled hot dogs? They’ll be nice about it, but they won’t be happy. (See “pop,” above.)
Some photos from the 12th Annual Plaza Midwood Pig Pick’n yesterday on July 4th, where we stopped in briefly on our way to watch the fireworks uptown. I didn’t get any pig from former Charlotte Observer reporter/columnist Dan the Pig Man‘s food truck but everything smelled quite good and there was a sizable line the entire time we were there. Maybe next year…
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