Monk: Garren’s turning 40 in late June and throwing a heckuva party at Jon G’s! The Jon G’s Jubilee will bring in town Jake Wood of Lawrence Barbecue in Durham as well as the N. Sea Oyster Co from the Topsail Beach area. Charlotte’s Divine Barrel Brewing will provide the beer with ice cream from Wadesboro’s Brown Creek Creamery, who Jon G’s uses for cheeses in their sausages. Tickets will surely go fast for this so if interested, I’d recommend you act quickly.
Monk: Greenville, SC has added a heavy hitter in barbecue today as Lewis Barbecue has opened the doors of its second location. John Lewis has taken over the former 30-year location of Tommy’s Ham House, and even earned the blessing of owner Tommy Stevenson. The original Charleston location earned a 4.5 hogs from both Speedy and Monk in separate visits in 2017 and 2018.
Eater Carolinas has all the behind the scenes information:
Lewis Barbecue is open Wednesdays through Saturdays, from 11 a.m. to 10 p.m. and Sundays from 11 a.m. to 9 p.m.
Midwood Smokehouse has made it to the finals of the News & Observer Barbecue Bracket against Wilber’s Barbecue; voting ends Thursday, 9/15 at noon
Chopped vs pulled: who you got?!?!?
Three pitmasters – Dr. Dana Hanson of NC State, Michael Markham of Big Mike’s BBQ in Raleigh, and Matthew Register of Southern Smoke – give their tips for backyard smokers and beginners
Adrian Miller joins the Southern Foodways Alliance Fall Symposium
I haven’t listened yet but I’m already pre-jealous of the Tales from the Pits epic bourbon and barbecue roadtrip
Kerlin BBQ in Austin had its last day of service after 9 years this past week
Name: Southern Smoke BBQ Address: 29 E Warren St, Garland, NC 28441 Order: Chopped barbecue, ribs, and smoked chicken with jambalaya and Dr. Pepper Pricing: $$
I’m a Lexington-style barbecue guy through and through – as the saying goes, you prefer what you grew up on – but 8+ years into this barbecue journey I’ve learned not to be too dogmatic about my barbecue. I’ve learned that a slice of properly smoked brisket can be the best thing I’ve eaten in a long, long time and that a well smoked sausage in a snappy case can be something both my wife and I happily share when I inevitably drag her and the kids to yet another barbecue restaurant. Also, the other style of NC barbecue in the state rivalry – that is, eastern NC style – can wow me just as much as a sandwich from Lexington #1. Recently, Southern Smoke BBQ in the small town of Garland, NC (pop. 621) in eastern NC did exactly that.
Southern Smoke is the creation of Matthew Register, whose book I recently wrote on post on, and as the story goes was started in 2014 after he got inspired by reading “Holy Smoke” by John Shelton Reed and his late wife Dale. Others have covered his story better than I will attempt to here, but he and I have been circling each other on social media for the past few years and I’ve been meaning to find a way to get to Garland ever since. Not an easy feat, mind you, since its 3.5 hours away from Charlotte and 1.5 hours from even the Brunswick County beaches we often visit as a family. Recently inspired by an excellent John Tanner’s BBQ Blog entry, I made the decision to finally bite the bullet and go during the Monk family’s week-long stay at Ocean Isle Beach.
A side note – besides the barbecue itself, it was a real joy to drive the county roads and through the small towns of eastern NC that I hadn’t had the pleasure of passing through before. I lived in Fayetteville, NC for about 6 years until 6th grade but certainly hadn’t been on highways 701 or 211 or passed through the towns of Elizabethtown or White Lake.
On this day, a Washington Post reporter and photographer was in town interviewing Register as part of a story spotlighting Garland. Meanwhile, workers were speculating about who might be purchasing the Brooks Brothers shirt factory in town that had recently shuttered. Their hope was that it would help restore jobs for the 150 or so workers who were laid off earlier this year, and re-energize the local economy. I’m not giving up the city for a small town anytime soon, but its certainly nice to visit.
Once I reached Garland and Southern Smoke, I parked underneath the massive magnolia tree across the street and walked up to place my order outside of the restaurant where they’ve transitioned to taking orders during the pandemic. From there, I took my order of barbecue, ribs, and chicken (graciously comped but by no means affecting this review) out to their backyard seating area, which under normal times is used for their themed “South Supper Series” dinner parties they host at different times of the year. I would love to somehow take the vibe of it and drop it in my own backyard in Charlotte.
And I’ll be danged if the eastern style chopped pork didn’t hit the spot that day. It had the perfect balance of smoke and tang and my taste buds immediately thanked me for making the journey. My understanding is that Register and team smoke pork butts instead of whole hog before dressing it with their eastern style sauce. Say what you will about other types of barbecue, but the simplicity of that style of barbecue (perhaps the original style of barbecue in America) just makes sense. It definitely did on this day.
Each day that they are open – currently Thursdays and Fridays but adding Wednesdays next month – ribs and chicken of some sort (sometimes smoked, sometimes fried) are usually available in addition to the barbecue. The ribs are meaty baby backs and as with the barbecue were well smoked with a perfect balance of smoke, salt, and sweet in each bite. As for chicken, I’m not usually a chicken at a barbecue restaurant kind of guy but these two quarter chickens are certainly worthy of an order.
The sides at Southern Smoke rotate daily, and not all are your typical barbecue sides (Register jokes that he has a reputation on the barbecue food festival scene of being the guy with “pretty sides”). In fact, on this day I got jambalaya which shouldn’t be at all surprising if you’ve read Register’s book which not only features classic barbecue dishes and sides but also pulls from the Lowcountry and Mississippi Delta. The cornbread was on the sweeter end of the spectrum (which I always enjoy) and appeared to be cooked in a skillet. It was mouth-wateringly wonderful.
I had the pleasure of speaking with Matthew for a good bit after I finished my meal, and the conversation certainly wasn’t limited to barbecue. He’s a smart, thoughtful guy and our conversation ranged from soccer (we are both big Manchester United fans) to music to books to the current state of affairs. Of course we talked a good bit of shop as well, and it was great to hear his perspective on barbecue.
Southern Smoke BBQ is a destination-worthy barbecue restaurant in a small town in eastern NC. While you might be tempted to describe Garland as being in the middle of nowhere, the barbecue from Matthew Register and team is at least 200 mile barbecue – if not more. Do yourself a favor and find time to make the trip like I did. You won’t regret it.
Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.
Matthew Register’s first cookbook “Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today” came out in May 2019 on the same day as books from both Sam Jones and Ed Randolph. While Sam Jones’ told the story of his family’s barbecue legacy (with some recipes) and Randolph’s book featured profiles on various pitmasters and barbecue personalities (with recipes), Southern Smoke is more of a traditional cookbook heavy on the recipes from a few specific regions of the South. And its not all about just barbecue.
Matthew Register’s barbecue star has been on the rise since this book was published last year, between features in Southern Living and Garden & Gun magazines as well as stops on the food festival circuit at Charleston Wine + Food as well as Atlanta Food & Wine. As for the Southern Smoke barbecue restaurant itself, it has been on my list for years to visit but between the fact that Garland is 3.5 hours away and the store is only open on Thursdays and Fridays (due to their catering business), so far a visit there has yet to come to fruition.
The first quarter of the book is dedicated to barbecue, starting off with the basics of smoking as well as traditional North Carolina barbecue and slaws (both eastern and Lexington). Nothing earth shattering there if you’ve read other barbecue books or have done any smoking yourself. From there, Register continues with non-barbecue North Carolina dishes such as collard chowder as well as several seafood dishes like Lenoir County fish stew and fried Spanish mackerel harp, reflecting his hometown of Garland’s position not far from the Atlantic Ocean beaches of NC. Register introduces each dish and his personal history with it and in many cases is able to provide some history on it.
Then, what really sets the book apart from the usual barbecue cookbook is the subsequent chapters featuring recipes from the Low Country of South Carolina and Georgia as well as from Memphis and the Mississippi Delta. I don’t expect you would find recipes in other barbecue books for dishes such as Country Captain Chicken, James Island shrimp pie, delta tamales, or Kool Aid pickles.
Register finishes the book with a chapter on baking, as well as some supper menus (like “Low Country Boil” or “Surf and Turf Carolina Style”), a list of recommended pantry items, and a list of barbecue and southern cookbooks that Register recommends.
I’ll likely never attempt most of the recipes in “Southern Smoke” but its a wonderfully put together reference book that I’m happy to have sit on my shelf alongside some of my favorite barbecue history and recipe books.
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