Friday Find: A “Mecca” Of Cue At Lexington BBQ

Link to podcast | Spotify

Monk: The NC Food & Beverage Podcast speak with with Keith “Bub” Wright of Lexington Barbecue, who married into Monk family by way of Wayne Monk’s daughter Kelly, who he began dating in high school while working at Lexington Barbecue. Bub speaks with the NC F&B guys and schools them on Lexington-style barbecue and how they do things in Davidson County. Right off the bat, he explains why they serve their barbecue three ways: chopped, coarse chopped, and sliced.

Description: The gents go on the road to one of the “Mecca’s” of BBQ, Lexington, NC. Their first stop was at Lexington BBQ AKA Monks. Here’s what they learned:

  • What makes Lexington BBQ different than Eastern NC and Texas.
  • Why pork shoulder became the meat of choice
  • Who are the major players in the Lexington BBQ game.
  • When to take your meat off the smoker.
  • How many pounds of pork get cooked per day? When you learn this in relation to the amount of people there are in the city of Lexington you will be shocked!
  • Where to put the dip versus the sauce?

Linkdown: 12/2/20

Featured

Jordan Jackson, formerly of Bodacious Bar-B-Q in Longview, has resurfaced at Franklin Barbecue after a stint in rehab. Shortly after Bodacious Bar-B-Q was named the #4 barbecue restaurant in the last Texas Monthly top 50 list from 2017, Jackson disappeared and left both the restaurant and his protégé Bryan Bingham behind in reasons related to drugs and alcohol. This is a wonderfully reported story from Daniel Vaughn on the restaurant and people he left behind in Longview. Well worth your time.

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Jon G’s gets a nice write up from AndrewLoves_

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Happy 4th Anniversary to the NC F&B Podcast who has interviewed lots of great NC barbecue personalities

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Everything bagel chicken wings? Everything bagel chicken wings.

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Thanks for the shout out, Dan Williams! He cited our site in an interview on the Lang BBQ Smokers Blog.

DW: There are some millennials like me that seem to really care about these things, including some chefs opening bbq restaurants that care about continuing a regional bbq tradition, like Buxton Hall in Asheville. Organizations like the Southern Foodways Alliance are also trying to document what’s important about bbq in all of these various regions and profiling the key restaurant players in those places in the south. One of my favorite blogs, BarbecueBros.co, is run by some young guys who are just friends and like to write about regional bbq traditions and restaurants, particularly in the Carolinas which, in my view, is where we should start when talking about pork bbq.

Friday Find: Wyatt Dickson and Ryan Butler on the NC F&B Podcast

Barbecue man Wyatt Dickson and farmer Ryan Butler join the NC F&B Podcast to learn hosts Max and Matthew a little something about barbecue and discuss their upcoming Wyatt’s Barbecue restaurant in downtown Raleigh, which will have freshly baked buns from their neighbor and abundant parking.

Description: According to Wyatt Dickson, pitmaster of Picnic and the soon-to-be-opening Wyatt’s Barbecue, almost every noteworthy barbecue restaurant in Eastern NC has great fried chicken. But what is “barbecue” exactly? Wyatt has some thoughts on the term.On today’s episode, we talk with Wyatt and his partner in crime Ryan Butler about how the pair met after leaving their white collar jobs to barbecue, what makes NC so special in terms of food and agriculture, and what to expect from Wyatt’s Barbecue in Raleigh (P.S. you can pick up Wyatt’s every Thursday in Gateway Plaza!). Tune into the episode now with the link in the comments!

Friday Find: Morris Barbeque on The NC F&B Podcast

Morris Barbeque is a Saturday-only barbecue restaurant in the eastern NC town of Hookerton. It’s Saturay-only because owner William Morris and his daughter Ashley and her husband Ryan work Monday to Friday jobs and do barbecue in their spare time Friday night and Saturday. Interesting fact: they smoke their pigs at 400 degrees in 7-8 hours, which is a much higher temp than I’ve heard of folks smoking at before.

To pick a huge nit, it seems like for most of the conversation, the Morris Barbeque crew are bystanders to the conversation between the hosts and their “special” barbecue guest, who even does an impromptu commercial for his smoker company towards the end of the conversation. When you already have 5 people in a conversation (the two hosts plus the three guests), it seems silly to add another voice into the mix. Particularly when half the time the hosts are doing soliloquies instead of asking questions. Unfortunately, I think that Ashley gets lost in the mix. I hope the NC F&B guys do a lot more asking and a lot less talking next time they have another barbecue guest on the podcast.