Monk: In the years since the original location of Midwood Smokehouse opened in 2011, I can count on one hand the number of times I’ve ordered non-traditional barbecue (i.e. something other than chopped pork, brisket, ribs, burnt ends, pork burnt ends, etc). But recently I had the opportunity to sit down with head chef and pitmaster Matthew Barry as well as FS Food Group Brand Director Rémy Thurston and Callie Langhorne from M Squared PR, and taste several of their best barbecue-inspired sandwiches and apps.
1930 Cheesesteak
On this day of delicious sandwiches, this was my favorite of the bunch. The Midwood take on a Philly cheese steak uses thinly-sliced smoked brisket and Boar’s Head white american cheese, but what I really loved was the Philly roll that is shipped in from JJ Cassone Bakery of Port Chester, NY, which has been in business since 1910. It had nice, crispy crust and a chewy interior. I learned to love Philly cheese steaks from my high school days working at a Jersey Mike’s, and as good as those are this one simply blows them out of the water.
Pollo Texano
Months before the great fried chicken sandwich debate of late summer, Midwood Smokehouse rolled out their two versions of fried chicken sandwiches in the springtime. The Pollo Texano is the better-selling of the two, and for good reason. The Springer Mountain Farms chicken thigh is brined, smoked, buttermilk marinated then fried before being dipped in a honey chipotle sauce. It is then topped with “angry pickles” and apple- jalapeño slaw, which add crunch and cuts into the sweetness of the sauce. I’m not sure if its intentional, but it pays homage to Carolina dipped fried chicken that is prevalent in the Piedmont of NC, albeit with a different sauce than the vinegar dip used by places such as Keaton’s in Cleveland, NC.
Appalachian Yard Bird
While it’s not the top seller, the other fried chicken sandwich on the menu is nothing to be trifled with. The combination of the same fried chicken thigh as the Pollo Texano topped with pimento cheese and their “angry pickles” is downright comfort food. You would be forgiven if you just wanted to eat this glorious mess of a sandwich with a knife and fork. Thankfully, the sturdy brioche bun from local Charlotte bakery Golden Grains is more than up to the task if you want to take a chance and eat with your hands.
Fatt Matt
The Fatt Matt is a more straightforward version of a barbecue sandwich, with Midwood’s sliced USDA prime brisket topped with the same apple-jalapeño slaw as the Pollo Texano. This tasty sandwich definitely would’t look too out of place in Texas.
Smoked Meatballs
Our appetizer before the course of sandwiches were the Smoked Meatballs, a trio of meatballs made with the smoked trimmings from their briskets. A mixture of smoked jalapeño BBQ sauce and melted cheese tops the meatballs, along with some green onions as garnish. These guys are listed as an appetizer on the menu, but I would’t blame you if you ordered these solo as an entree, maybe adding a side of fries.
Monk: Bryan Furman, pitmaster of B’s Cracklin’ Barbeque and a 2019 Food & Wine Best New Chef, was back in Charlotte last weekend though it was not to continue scouting Charlotte for locations for expansion as far as I’m aware (unfortunately). It was, however, for a “BBQ Takeover” at Sweet Lew’s BBQ – think a tap takeover at a bar, but for barbecue. That Sunday, DJ Smitty was providing tunes on the patio, Birdsong Brewing was serving beer outside, smoked oysters were a special on the menu, and the line may have been slightly longer than normal but other than that it was more or less business as usual, just with Furman’s very good barbecue instead of Sweet Lew’s also very good barbecue.
The real boon for Charlotte’s burgeoning barbecue community didn’t take place that day but instead the night before, and I was sad to be out of town and unable to experience first hand. There, in the parking lot of Sweet Lew’s, some of Charlotte’s best pitmasters hung out, sampled each other’s barbecue, and assisted Furman in the smoking of several whole hogs. Garren Kirkman from Jon G’s Barbecue brought his brisket and Cheerwine hot links, Michael Wagner and Matthew Berry from Midwood Smokehouse brought their mobile BQ smoker to help smoke hogs, and of course Lewis Donald was there as the gracious host.
I have spoken separately with Midwood Smokehouse’s Wagner and Berry and Garren from Jon G’s about the lack of a cohesive Charlotte barbecue community, and this is certainly a step in the right direction to say the least. FS Food Group (the parent company of Midwood Smokehouse) Brand Director Rémy Thurston has recently mentioned to me that they want to be on the forefront of making Charlotte a true barbecue city, and some things may be in the works to bring these pitmasters (and perhaps more) back together sooner rather than later. All of this makes me hopeful that Charlotte barbecue is on the upswing and I truly believe that the best things are yet to come. World, you are on notice.
Monk: It’s been over two-and-a-half years since we’ve updated the Charlotte Big Board and as you might expect, there’s been a lot of changes in that time. Longtime readers may recall that finding the best barbecue restaurant in Charlotte was the mission statement when we first started this blog, so we certainly take this seriously. Boone’s Bar-B-Que Kitchen (our previous #2) has rebranded as Gibson’s Family BBQ and is a shadow of its former self and fell way out of the top 5. Midwood Smokeshack (previously our #4) closed back in December of 2017 after unfortunately failing to find its footing in Matthews though thankfully pitmaster Michael Wagner is still lending his Texas expertise to the broader Midwood Smokehouse franchise. One thing that has not changed is that Jon G’s BBQ continues to hold down the top spot and always knocks it out of the park every time I am able to try them.
Starting last December, I believe we have entered a new phase in Charlotte barbecue that signals an upswing. That’s when Sweet Lew’s BBQ opened and hit the ground running out of their converted service station in the Belmont neighborhood just outside of uptown. And then of course, Noble Smoke finally opened a little over two months ago off of Freedom Drive and raised the bar even higher with their destination barbecue joint that is the cornerstone of the “Noble Smoke Campus” that will include Bossy Beulah’s Chicken Shack (also from Chef Noble) and the Suffolk Punch Blendery, their second location that will focus on Belgian lambics.
If Bryan Furman of B’s Cracklin’ Barbeque continues to pursue a Charlotte location (fingers crossed), that would certainly elevate the scene to a whole new level with his traditional whole hog barbecue (something currently missing from Charlotte), brisket, and hash. And who knows, perhaps a restaurant from a currently unknown contender is in the works and can come out of nowhere to challenge for the (queen’s) crown.
There’s no reason why Charlotte can’t mirror the barbecue scenes of Charleston or even Houston, each for different reasons. Charleston got an infusion of outside talent in the past few years in Rodney Scott’s BBQ, Lewis Barbecue, and Martin’s Bar-B-Que Joint in addition to the expansion of homegrown local chains in Swig & Swine and Home Team BBQ. As Charleston-based food writer/historian Robert Moss has recently noted, the Charleston barbecue scene in the past five years has gone from “minor outpost to acclaimed destination.” Seems like Charlotte is always playing second (or even third fiddle) when it comes to the Charleston food scene and in this case, its no different for barbecue. While that may be too much for fine dining, there’s no reason why Charlotte can’t match or better Charleston in barbecue.
From afar, the Houston barbecue scene is a little more homegrown but has proven that a barbecue scene can sizzle even in an urban setting (the Houston metro area is nearly 3 times larger than Charlotte). But even in that spread-out urban setting, the barbecue community seems tight knight and the competition appears to be mostly friendly (again, this is from afar as I haven’t had the opportunity to visit Houston yet). When I spoke with Matthew Berry and Michael Wagner from Midwood Smokehouse earlier this year, they cited the lack of community in Charlotte’s barbecue scene as an area for opportunity. Perhaps until that improves, Charlotte can’t become a true destination for barbecue.
For #6-43, check out the Charlotte Big Board here.
And now, on to the only Charlotte barbecue list that matters…
The one truly old school NC barbecue joint on this list, Bill Spoon’s has been around since 1963 on what was then a country road south of Charlotte. Charlotte has a bad habit of losing what few institutions it has, whether due to neglect or development, but let’s hope that Bill Spoon’s doesn’t fall victim to that trend because they are still making some fine eastern NC barbecue. Now closed
While somehow our last official review was in 2015 (I plan to remedy this in the coming months), Midwood Smokehouse is still a regular stop for the Monk family and seemingly most of Charlotte, as it has expanded to 4 locations in the greater Charlotte area (as well as one down in Columbia, SC). Not to mention that it’s the go-to spot for any celebrities or figures of note that come into town; President Obama, Hillary Clinton, Bill Murray, Justin Timberlake have all been patrons of Midwood in recent years. Regardless, I will continue to give credit to Frank Scibelli for bringing wood-smoked barbecue back to Charlotte in 2012, saving us from the gassers and faux ‘cue that had plagued the city for decades. Multiple locations midwoodsmokehouse.com
Sweet Lew’s BBQ was recently named to Thrillist’s 33 Top Barbecue Restaurants in the US and Garden & Gun’s Best New Southern Barbecue Joints, and it couldn’t be more deserved for Lewis Donald (the “Lew” in “Sweet Lew’s”) and partner Laura Grice. The menu has been described as “unfussy” and that’s precisely the right adjective for this barbecue shack located in an old service station in the working-class neighborhood of Belmont.
But in addition to the worthy smoked meats and homemade sides (including the only hash and rice I’m aware of in the Piedmont of NC), I’d like to give props to their work in the neighborhood where Donald donates his time and food for block parties and even recently partnered with a local barber shop to give kids free back-to-school haircuts. Now that’s the type of barbecue joint that should be in every neighborhood. 923 Belmont Ave, Charlotte, NC 28205 sweetlewsbbq.com
You may be a bit sick of reading about Noble Smoke on this blog lately, but it has truly given Charlotte a destination barbecue restaurant and raised the bar for the city’s barbecue. Let’s hope others follow suit. Read more from our review here. 2216 Freedom Dr, Charlotte, NC 28208 noblesmokebarbecue.com
Jon G’s Barbecue has topped our Charlotte Big Board for 2+ years now, and doesn’t appear to be to be losing the crown anytime soon now that Garren Kirkman (the firekeeper behind Jon G’s) is no longer working full time and is fully in the barbecue game. For that, the greater Charlotte area should be thankful even though it’d be hard to imagine his Central Texas-style brisket getting too much better (in addition to his other meats and scratch made sides). I predict more big things to come from him and his wife Kelly. For any serious Charlotte barbecue fan: SEEK OUT JON G’S BARBECUE. 116 Glenn Falls St, Peachland, NC 28133jongsbarbecue.com
NOTE: This is an updated version of a post that was last updated in October 2017.
Monk: By no means is this an exhaustive list but here are the barbecue shows and episodes that I’ve found on Netflix streaming. What have I missed? Feel free to comment below and I will update the post.
New(ish) to Netflix
Queer Eye S3E3 – “Jones Bar-B-Q” (47 mins)
This episode of Queer Eye helped make the Jones Bar-B-Q sisters – Little and Shorty – international barbecue celebrities when it aired earlier in 2019, but they have been doing barbecue in Kansas City for decades. Their sauce with the redesigned label courtesy of the Queer Eye crew is now a huge seller, with the website prominently displaying a banner reading “Please allow a 7-10 day delay in shipping as we have been overwhelmed at the response and will send your order as soon as we can.” From the looks of the episode, it appears that the newly found fame is well-deserved.
Ugly Delicious S1E5 – “BBQ” (47 mins)
Chef David Chang’s Netflix series will return for a second season soon but episode 5 in season one covered barbecue as well as other live fire customs across the world. I recapped it for the film club here.
Street Food S1E9 – “Cebu, Philippines” (31 mins)
In the Philippines lechon, or whole roasted pig, is the preferred form of barbecue in this nation of over 7,000 islands. In this food custom, a smaller suckling pig is tied around a pole and rotated over a live fire for hours. This episode covers lechon in addition to a few other food customs from the city of Cebu in southern Philippines.
Taco Chronicles S1E5 – “Barbacoa” (31 mins)
The Taco Chronicles is a Spanish-language food series where each episode focuses on a different type of taco. The “Barbacoa” episode focuses on the lamb/goat form of barbecue primarily located in Mexico and the southern border of Texas, which I’ve never tasted myself but is described on the episode as being “softer than the tortilla it is served on.”
Still on Netflix
Barbecue (101 mins)
I recapped this full-length film about live fire cooking across the world in our Barbecue Bros Film club series here.
Cooked S1E1 – “Fire” (52 mins)
In this first episode of the miniseries on food, food author Michael Pollan goes in search of primordial cooking and finds it in eastern North Carolina and Ed Mitchell. The episode follows Ed and his son Ryan as they pick out a pig from the butcher shop, get the coals started, and then proceed to smoke a whole hog for a small gathering at the end of the episode. Michael and a couple of buddies even try to emulate it on their own in a small, backyard pit in California. Ed also tells a story of how he learned to cook pigs from his grandfather, a former slave. The barbecue section starts at approximately 26:00.
The Mind of the Chef S1E15 – “Smoke” (23 mins)
This series’ first season follows chef David Chang and his culinary experiences around the globe. This particular episode deals with the idea of “smoke” and in addition to short segments on barbecue styles, this episode includes ones on Allen Benton’s bacon, as well as a visit by David Chang and Sean Brock to the Louisville Slugger factory to get personalized bats made.
The North Carolina barbecue segment visited Raleigh’s The Pit back when pit master Ed Mitchell was still there and showcases whole hog barbecue. The Texas segment interviews Joe Capello, the pitmaster from City Market in Luling while in Kansas City they talk with the Doug Worgul, the marketing director of Oklahoma Joe’s. Pretty basic stuff, but well shot and produced by ZPZ Productions (known for previous work with Anthony Bourdain).
The Mind of the Chef S2E7 – “Low Country BBQ” (23 mins)
Whereas season 1 followed David Chang on his culinary adventures (see above), season 2 of The Mind of a Chef follows noted Charleston Chef Sean Brock. In the seventh episode, he smokes a whole hog with friend Rodney Scott in South Carolina’s lowcountry for a small gathering despite less than optimal conditions. Sean also prepares a couple of lowcountry sides with guest chefs. Anthony Bourdain narrates.
Click through to see more episodes no longer available on Netflix
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