barbecue

Lunch at The Barbecue Center in Photos

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Monk: I recently stopped by The Barbecue Center in Lexington for the first time in a few years for a lunch with the Monk clan. Here was my experience in photos.

The barbecue tray with red slaw is the classic order.

A basket of fresh hush puppies comes with every tray or plate order (the plate comes with fries as well).

I wandered around the building to check out their wood pile for the first time, and this was just a couple of the piles of wood right off the smokehouse.

Another view of the stacked pile against the building.

There’s a couple different styles of signs on the property, and this is one at the far end of the parking lot along N. Main Street.

The Barbecue Center is my second favorite barbecue restaurant in town behind Lexington Barbecue and this was yet another great lunch. For my full rankings, check here.

Linkdown: 10/4/23 – The Texas BBQ Bubble About to Burst? Edition

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Monk: Is the Texas barbecue bubble about to burst? Daniel Vaughn reports slowdowns at a few barbecue joints in Texas due in part to the sheer number of joints that have opened in recent years, the intense heat wave that rocked Texas over the summer, and the skyrocketing price of brisket.

As a result, joints are struggling to make the economics work and are trying to lure casual customers in with lower cost items or specials.

From an outsider’s perspective it does seem as if the growth was unsustainable but despite that, Vaughn lists his reasons why he thinks the barbecue bubble isn’t quite yet about to burst. A fascinating read.

Native News

GGCC Smokehouse, an all-wood smoked barbecue food truck, is in the final four of the CharlotteFive Reader’s Choice Poll

The Lexington Barbecue Festival is featured in CLTure’s fall festival guide

Don’t forget you can take the train to the Barbecue Festival

I wonder if you will see any of these shirts at the festival…

A short video on Cook Out on Insider Food

Smoked chicken and dumplings at Pik N Pig

ICYMI, The Smoke Sheet recently profiled Morris Barbeque in Hookerton

Non-Native News

Congrats to Chef J BBQ for being named #1 barbecue in Kansas City; that’s high praise!

Zavala’s Barbecue is voted best brisket in Dallas

The town of Spring is home to Corkscrew BBQ

Also ICYMI, John Tanner dropped his best barbecue places in DC list

Now that’s a great barbecue sign

How The Shed Is Making Award-Winning BBQ in Southern Mississippi

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Monk: The Shed has always been a family operation, originally built on a “shoestring budget without the shoestrings” approach by siblings Brooke Lewis and Brad Orrison. But they’ll be the first ones to tell you, as they’ve grown the business in the past 23 years to a destination joint on over 30 acres that includes a full-time saucery business, they could not do it without their killer staff.

If you’re not familiar with The Shed, they put a Mississippi spin on barbecue which means brown sugar in the rubs and smoking over pecan wood. And it also means smoking pork butts with a rub of just minced garlic, , which this North Carolina guy can confirm is unique. Whatever it is, they must be doing something right as they’ve won countless awards including two Memphis in May World Grand Championships.

Description: Siblings Brad Orrison and Brooke Lewis run The Shed BBQ & Blues Joint as well as The Saucery in Ocean Springs, Mississippi, where they specialize in crafting high-quality Southern-style barbecue. With the help of their team, they make ribs, brisket, and more for the restaurant and ship their sauces across the country.