Monk: Bob Garner tries the barbecue, sides, and cocktails at the second location of Sam Jones BBQ in Raleigh.
Description: Bob Garner visits the new Sam Jones BBQ in Raleigh to see how its Eastern-style barbecue traditions have been translated in the Piedmont.
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:
Monk: A primer on Terry Black’s BBQ, whose Dallas location friend of the blog Michael Wagner just joined but of course, they are part of one of the big families in Texas barbecue. Learn more at the video above.
Description: Born and raised in Lockhart, Texas, Terry Black passed down generations of barbecue knowledge learned from his experience in the Lockhart BBQ scene. His twin sons Michael and Mark Black bring their very own style of Central Texas BBQ straight from Lockhart to Dallas and now to you and your family to enjoy!
At Southern Junction in Buffalo, TX, South Indian + Texas barbecue = Crazy Delicious
Description: Tucked away in Buffalo’s Black Rock neighborhood is Southern Junction, the only restaurant combining Texas barbecue with South Indian flavors. Chef-owner Ryan Fernandez moved to Texas from India during his childhood and immediately took refuge in the similarities between Texas BBQ & South Indian street cooking, as both are cooked low and slow over live fire. After moving to Buffalo, quitting his job in the tech industry, and working at several restaurants, Ryan opened up his own restaurant where he serves brisket, sausage, and ribs alongside tikka, curries, cardamom cornbread, serrano mac and cheese, and more.