Monk: Mrs. Monk was bringing a good friend of ours a quart of Lexington Barbecue on the way from Charlotte to High Point. However, we arrived in town 15 minutes before it opened, so to kill time I had her stop by Barbecue Center first. Speedy and I had previously checked out (and dug) Barbecue Center almost 4 years ago but I hadn’t had the opportunity to go back since.
This is the first of three different signs that The Barbecue Center (or Bar-B-Q Center) has on its property.
This is sign #2 with the classic Coca-Cola signage. Note the different spelling of “barbecue”.
And finally, the iconic sign off Main Street that is the most well known of the 3. Perhaps one day I’ll devote a post to barbecue signage in and around Lexington.
The Barbecue Center is True ‘Cue certified and has the sticker to prove it. I was surprised to see that they also accepted both Apple Pay and Android Pay.
Sonny Conrad was a barbecue icon who owned the Barbecue Center and was one of the creators of the Barbecue Festival. Every year, he would present the first barbecue sandwich of the festival to the mayor of Lexington. Here are some festival posters throughout the years.
Sonny Conrad passed away in 2013 and a plaque in his memory is near the register. It is now run by his sons and his entire family works there.
I got a chopped barbecue sandwich for breakfast and it was fantastic and just as good as I remembered. As you can see, the meat-to-bun ratio is very favorable towards the meat.
Then, it was onto Lexington Barbecue to pick up that quart of barbecue and side of red slaw we had promised our friends.
The smokestacks were going full throttle at 10am on a Saturday morning, which is always a good sign.
I stepped away from the parking lot because I had never taken a photo of the street sign on the way to Lexington Barbecue and snapped this photo on the way out.
Finally, here’s my photo of Smokehouse Lane. Then, it was onto High Point.
Until next time, Lexington!
A collection of profiles on whole hog pitmasters throughout the southeast, “The One True Barbecue” by Rien Fertel is an enjoyable if not somewhat controversial read. In particular, Fertel ruffled feathers with his chapters on Wilber Shirley and Ed Mitchell. He portrayed the former’s restaurant as a joint with a racial division of labor between the front of the house and the back and the latter as a marketing gimmick in overalls that cooks hogs in a non-traditional manner (hot and fast rather than the traditional low and slow). However fair Fertel’s representation may or may not be (and he is but one man with his opinion), the fact that he spoke with neither for the purposes of this book only added more embers to the burn barrel.
