Monk: Speedy and I have previously visited the Williamston location of The Smoking Pig a little over 8 years ago and rather enjoyed it. In this video, owner Barry Deavers talks specifically about the Pendleton location, which is just outside of Clemson closer to I-85. Interestingly, while people seem to like his brisket he is always partial to the pork from growing up in SC.
Description: At The Smoking Pig, customers can enjoy homemade sauces and fresh, deep-fired corn grown right behind the restaurant. On this episode of Backroad Bites, check out the Pendleton location of this mini chain of barbecue restaurants in South Carolina’s Upcountry.
Monk: Midwood Smokehouse’s Pitmaster/Executive Chef Matthew Berry stops by the NC F&B Podcast to discuss Matthew’s beginnings in barbecue, the origin of Midwood Smokehouse in Charlotte, their recent expansion into Raleigh, and whether the barbecue bubble is about to burst.
NC F&B has recently added video to their podcast offerings and are still working through the kinks. The video quality is pretty low res and their audio on this one had echoes when a guest Zoomed in for a promo. Despite all that, it’s good to see them expanding.
Description: This is our post-Bubbles & Brisket wrap-up show with Charlotte’s star pit-master, Chef Matthew Barry of Midwood Smokehouse. We discuss our experiences within the 3rd annual Bubbles & Brisket and go DEEP into the various styles of smoking meat, the regionality of barbecue, the culture and general know-how about what it takes to run the pit. Also: Has BBQ’s bubble burst? Is wine making a surge in NC? Is there a lost episode of this show floating in cyberspace??? All will be explained in the next 51 minutes.
Monk: Garren’s turning 40 in late June and throwing a heckuva party at Jon G’s! The Jon G’s Jubilee will bring in town Jake Wood of Lawrence Barbecue in Durham as well as the N. Sea Oyster Co from the Topsail Beach area. Charlotte’s Divine Barrel Brewing will provide the beer with ice cream from Wadesboro’s Brown Creek Creamery, who Jon G’s uses for cheeses in their sausages. Tickets will surely go fast for this so if interested, I’d recommend you act quickly.
Monk: With the recent closures of Richard’s Bar-B-Que in Salisbury and Rick’s Smokehouse as well as Smiley’s BBQ in Lexington, John Tanner shares his updated list of top 10 Piedmont barbecue restaurants.
Off the top, I haven’t tried Dickie Do’s in Haw River or Real Q in Winston-Salem (though I should remedy that), so can’t comment on those. But the rest of the joints on the list I have no qualms with, though while I enjoyed both I was surprised that he liked Clark’s Barbecue in Kernersville and College Barbecue in Salisbury so much.
The qualm that I do have is the lack of inclusion of The Barbecue Center in Lexington, though John acknowledges he may be in the minority here and links to his story for reference on his experience and thinking. Regardless, John Tanner is a well-trusted source on barbecue and NC barbecue in particular, so head on over and check out his list.
Native News
The land where BBQ King in Charlotte sits is up for sale for $4.2M
The latest Jon G’s pop-up is today at Vaulted Oak Brewing
Two big barbecue festivals this weekend: the Houston BBQ Festival and Hogs for the Cause in New Orleans
Big weekend for BBQ fans! @HouBBQ Festival happens for the TENTH time this Sunday, and @Hogs4TheCause happens Friday and Saturday raising money for a great cause. If you don't have plans yet, get out to one. pic.twitter.com/vj0KYmtyAB
The history behind Hogs for the Cause, which turns 15 this year
It started 15 years ago with one hog, 3 kegs of beer and two guys who, upon honest reflection, confirm they had no clue what they were doing. This weekend @Hogs4TheCause returns with 90 cookoff teams and a festival unlike any other. https://t.co/FDeJPmMR6a
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