Monk: 2023 added a few new barbecue experiences for me, namely trying barbecue places in Alabama, Maine, Tennessee, and South Carolina. But of course, I made sure to hit the big hitters and classics closer to home. My top 10 favorite barbecue meals of the year was split 60/40 between new-to-me places and revisits of favorites.
Looking at the list, nearly each one could be considered a traditional take on barbecue versus the fusion that’s become so prevalent these days in the world of barbecue (not that that’s a bad thing). Without further ado, here are my 10 favorite barbecue dishes of 2023.
New School Whole Hog in NC and Maine(?)
Wilson County Barbecue (review) smokes legitimate eastern North Carolina-inspired whole hog barbecue in a place with no discernible barbecue tradition – Portland, Maine. Despite its location, it has been True ‘Cue certified by friend of the blog John Tanner and has barbecue bonafides. Owner/operator Spencer Brantley’s family originally hails from Wilson County, NC (hence the name) and they’ve even got a “Grady’s passed-down sauce” dressing their whole hog barbecue (from the legendary Grady’s Barbecue joint in Dudley).
I ended up visiting Longleaf Swine (review) three times this year and had their whole hog each time, which is always a good sign for a brand new joint that’s been open just a little over a year,
Ribs Different Ways
Firehawk Brewpub (review) is a new wood-smoked barbecue joint that is also part brewery. They’ve made a splash in the competitive Charlotte beer scene, but they also made this year’s Barbecue Bros Charlotte Top 5 as the only newcomer. Their menu is a mix of a Gaston County fish camp and southern barbecue joint, and their ribs are cooked a little different than most joints. They smoke the ribs like normal but then finish individual bones on an open fire to give them a nice char.
Rodney Scott’s (review) whole hog remains legendary but don’t sleep on his ribs, which are meaty spares. And not too far away in Charleston, John Lewis’ Rancho Lewis (review) specializes in the cuisines of far west Texas, New Mexico, and Chihuahua, Mexico but they’ve got some great mesquite-smoked beef back ribs available while they last.
A couple of Piedmont-style Barbecue Trays
I hit a couple of classics this year in Lexington’s Barbecue Center (post) and Shelby’s Red Bridges Barbecue Lodge (review), and as is to be expected neither let me down.
Mountain Barbecue That’s Actually Good?
While mountain barbecue in these parts typically refers to dried out pork covered in a sticky, sweet sauce, on one trip I had a couple of fantastic examples of barbecue joints that just happen to be located in the mountains. The Original Ridgewood Barbecue is an east Tennessee barbecue institution since 1948 and serves their unique style of hickory-smoked hams sliced thin and covered with slaw and their signature sauce. And The Old Hampton Store is about an hour away in Linville, NC but sells wood smoked barbecue in a restaurant connected to a mountain general store.
…and Jon G’s
Then of course there’s Jon G’s Barbecue, which topped the most recent edition of the Charlotte Top 5 published last month. Longtime readers don’t need to be told too much more about Jon G’s but all I can say is that my first time out to Peachland in a year and half led to a fun time tailgating in line as well as their consistently great barbecue. Don’t forget to get some kolaches – either sweet or savory – which are fresh baked and sold out of the food trailer out front before the restaurant opens at 11.
