Alston Bridges

Alston Bridges is more than just “the other Bridges”

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Name: Alston Bridges Barbecue
Date: 3/1/24
Location: 620 E. Grover St, Shelby, NC 28150
Order: Small chopped barbecue plate (with red slaw, hush puppies), Sun Drop
Pricing: $

Monk: While it’s no secret that we are a big fan of Red Bridges Barbecue Lodge here at Barbecue Bros, there is another Bridges restaurant in Shelby (no relation) called Alston Bridges. I had only visited once before, in May of 2013, so I was more than overdue for a return visit. Especially when I have a lot of Shelby natives in my life telling me that Alston’s is their preferred barbecue place and perhaps even the choice of locals. You see, Alston Bridges is tucked into Shelby and not located off a major thoroughfare, so you’ve got to work a little bit to get there. Or, of course, be a local that has been going there for a few decades.

I had even made a pledge last summer to get back to Alston Bridges so on a rainy March 1st, I finally made good on that pledge. On my return trip, I had a very similar order to what I had previously, a chopped plate with a Diet Sun Drop.

A slight diversion on Sun Drop if you will allow, as I recently realized that while North Carolina favorite beverage Cheerwine has expanded beyond its initial cult following perhaps Sun Drop is still a bit of a secret (at least based on the reaction from The Smoke Sheet duo Sean and Ryan at a separate restaurant). The original Sun Drop bottling headquarters was located in nearby Gastonia for 50 years until 2016, and along with Cheerwine I’ve long thought of it as a perfect drink to accompany a Lexington-style barbecue plate. Sun Drop is currently owned by Keurig Dr Pepper and apparently distributes it nationwide so perhaps you’ll see it soon if its not already in your market. Highly recommend, especially if you come across the cherry lemon variant.

As for the barbecue, Alston’s barbecue is very good. It’s tender and moist, with the dip mixed in providing the nice bit of tang to the meat. A small Styrofoam cup comes with some additional hot dip to add in if needed (that wasn’t the case for me). Mix in the chopped red slaw and some Texas Pete to the barbecue and its a very good bite of food.

Unfortunately, the one thing missing is the smoke, which is as a result of Alston moving away from pit smoked to gas some years ago. While I don’t know the reasoning behind the decision and while I also greatly enjoyed my meal, for me it will always be a notch less than a Red Bridges or any place that smokes over wood for that matter. I certainly don’t fault loyal customers for favoring Alston’s over Red as barbecue tribes are formed early on and are hard to break.

That said, I don’t think it will necessarily take another 10+ years before I stop at Alston’ Bridges because as I alluded to above it is a good plate of food. I stop in Shelby enough where I can mix up my visits between the two historic “Bridges” restaurants a little more equitably.

Ratings:
Atmosphere/Ambiance – 3 hogs
Pork – 3.5 hogs
Sides – 3 hogs
Overall – 3.5 hogs

Now Available: Barbecue Bros “Lexington Legends” T-shirts!

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Updated Link (July 2020): Lexington Legends Shirt

Please note: the updated version of the shirt is now available at our General Store.

In the spirit of the pioneers and innovators of our favorite style of barbecue, the Barbecue Bros are pleased to make available our first t-shirt featuring those men in the classic Helvetica list style. We hope that Lexington-style barbecue fans will purchase and wear this acknowledgement of history proudly. The shirts are $24.99 and ship for free if you have an Amazon Prime account.

  • Lightweight, Classic fit, Double-needle sleeve and bottom hem
  • Available in Men’s, Women, and Child sizes S-3XL
  • Solid colors: 100% Cotton; Heather Grey: 90% Cotton, 10% Polyester; All Other Heathers: 50% Cotton, 50% Polyester

Click to purchase

A brief history of Lexington-style Barbecue

In 1919, Sid Weaver set up a tent across the street from the Lexington courthouse and began selling what would later become “Lexington-style” barbecue. He was the first man to sell this style of barbecue.

Weaver later teamed up with Jess Swicegood and those two men perfected Lexington-style barbecue and helped spread the technique across the Piedmont of North Carolina. Lexington-style means pork shoulders are smoked as opposed to whole hogs because shoulders are fattier and more forgiving than the leaner hams and loins found in a whole hog and yield more barbecue. They took the vinegar-pepper sauce of the eastern part of the state and added ketchup to provide sweetness to balance it out while maintaining the tang of the vinegar.

In 1927, Warner Stamey began working under Weaver and Swicegood while in high school, and for me this is where things began to pick up. After a few years under the tutelage of Weaver and Swicegood, Stamey moved 100 miles southwest to Shelby, NC. There, he taught the Lexington-style technique to his brother-in-law Alston Bridges as well as Red Bridges (oddly enough, not related). They, of course, opened their own respective restaurants in 1956 and 1946 respectively, both of which still exist today.

Stamey moved back to Lexington in 1938 and bought Swicegood’s restaurant for $300. It was there that he taught the legendary barbecue man Wayne Monk, who went on to open Lexington Barbecue (aka “The Honeymonk”) in 1962, which just so happens to be the Barbecue Bros’ collective favorite barbecue restaurant ever. Stamey would of course go on to open Stamey’s Barbecue in Greensboro, where his grandson Chip Stamey still owns and operates to this day. Warner Stamey is also widely credited with bringing hush puppies to barbecue restaurants.

Much of the information above was taken from Robert Moss’s seminal book Barbecue: The History of an American Institution. If you want to read more on the history of our favorite food, I highly recommend it.