Sadly, for the second year in a row the Mallard Creek Barbecue has been cancelled due to the Coronavirus. The Mallard Creek Barbecue is by far the oldest barbecue tradition in Charlotte, so its a shame that the 91st edition of it will have to wait another year. Assuming that’s the case, I’ll be there but will be missing their slightly controversial version of Brunswick stew come the 4th Thursday of October.
Native News
Jon G’s gets the Axios Charlotte bump
Bring sunscreen and a chair, talk to the people around you in line and embrace the free Natty Light. https://t.co/bBQz78mK6P
Secondhand Smoke is continuing the Pete’s BBQ tradition in Rock Hill and will be open this Labor Day Weekend; Pete’s BBQ served every Memorial Day, July 4th, and Labor Day weekend for 55 years before closing in 2018
John T Edge explores the vernacular of Fresh Air Bar-B-Que’s architecture
In the summer #Gravy Director’s Cut, @johntedge explores how vernacular architecture and barbecue design innovations become tradition.
— Southern Foodways Alliance (@southfoodways) August 31, 2021
In Houston, barbecue pop-ups are all the rage
"Underground" pop-ups – where you pre-order then pickup your food at an appointed place and time – are all the rage on the HOU food scene. You can get the latest and greatest ice cream, pizza, and, yes, barbecue. #houbbqhttps://t.co/0xKZDva0QJ
Scott’s Bar-B-Q is featured in the first episode of “Backroad Bites” from South Carolina Education TV, which is back for a third season
The BBQ Review checks out The Southern Belly in Columbia, SC
THE SOUTHERN BELLY-Columbia, SC-There’s something cool about places that just do one thing (pork sandwiches), and do it really well. Perfectly seasoned Traditional sandwich “Wookie” sized (8.8) is great w/Midas sauce, and “Dark Side” sauce is like thinner A1 steak sauce. Unique! pic.twitter.com/PdslWuMIb7
Operation BBQ Relief has deployed to Louisiana in response to Hurricane Ida. Donate today to help share the healing power of BBQ with communities affected by this historic hurricane. https://t.co/nlRbau0San
Monk: For this Pitmaster Profile, we are back in Charlotte to speak with Stuart Henderson, head pitmaster at Noble Smoke.I only recently met Stuart but could immediately sense his passion for barbecue. I was happy he agreed to answer some questions so our readers could get to know him a little better. Give him a follow on Instagram and then read our interview below.
If you know of a pitmaster who we should feature next, let us know!
How long have you lived in Charlotte and how did you get here?
I have lived in Charlotte my whole life, besides the years I was in college at Appalachian State University.
How did you become a pitmaster?
By chasing happiness. There was a point in my life after getting sober where I started only doing the things I love. I ended up running an Oyler while waiting on a sous chef position and fell in love with the process. Now, I can’t get enough!
What is your favorite meat to smoke? What type of wood do you prefer?
Beef. Hickory.
Photo courtesy of Stuart Henderson
What are your barbecue influences?
All those who have laid the groundwork for me to work with and continue to develop.
What is your favorite barbecue joint or style?
Barbecue is about community to me. I think it is important to support all Barbecue businesses. With that being said, I feel the atmosphere can be almost as important as the food. I do not discriminate, I like all styles.
(L-R): Monk, Lewis Donald of Sweet Lew’s BBQ, Stuart Henderson, and Michael Wagner)
What is your earliest memory of barbecue?
Man, I remember family gatherings and pig pickins from way back, I will always remember that first whole hog head!
Monk: Last month, Michael Wagner left Midwood Smokehouse and its parent company FS Food Group to return back to Texas. I was fortunate enough to meet Michael within a few weeks of him moving to Charlotte in 2016 to help open the short-lived Midwood Smokeshack and I also interviewed him and Matthew Barry in 2019 for our Pitmaster Profile series as the two main pitmasters for Midwood Smokehouse. Michael has always struck me as a very thoughtful and passionate person about barbecue, and his departure is a big loss for the Charlotte barbecue community. To bookend his time in NC, I wanted to check back in ahead of his big move.
Congrats on the new job! Where are you headed and what’s the new position?
Thanks! I’m going to Dallas, Texas to cook for Terry Black’s BBQ. I’ll be one of the crew of pitmasters at the restaurant.
What’s the first (non-barbecue) thing you’re going to do when you step foot back in Texas?
This is a big transition, and I have some time before I start work, so I’m going camping. Two weeks in the woods with my hammock and my stove.
That sounds very serene; I’m jealous. What are you most looking forward to when it comes to working again at a barbecue joint in Texas?
The pits themselves and the energy at the restaurants.
Any barbecue joints you plan to visit as soon as you get settled in Dallas?
Vaquero’s, Dayne’s, Hurtado’s
Michael and Monk in July 2016
It was right at 5 years with FS Food Group. What are your memories from Midwood Smokeshack where I first met you back in 2016?
Man. Time flies. When I think of The Shack, I remember not knowing how to really cook anything besides BBQ. That was the beginning of a 5 year crash course. I think of Samantha, (she manages for Paco’s Tacos & Tequila now) and learning how to manage all that time.
What are your thoughts on the state of barbecue in Charlotte as you depart?
I’m happy to see a community of committed pitmasters forming. There’s been great food here all along. BBQ has a soul, and it needs a community to foster it.
(L-R): Monk, Lewis Donald of Sweet Lew’s BBQ, Stuart Henderson of Noble Smoke, and Michael Wagner)
Is there anything in particular you will take back to Texas from your time in NC?
Man, so much. I love all the trees, still have never gotten over them. I got pretty serious into disc golfing while here as a way to get out into all the parks. Mostly, I’m leaving here knowing that I capable of much more than smoking meat.
Thanks to Michael for taking his time in answering my questions, particularly in the middle of his big move. I hope to make it to Dallas and Terry Black’s soon to visit!
Monk: In our first quarter wrap-up, I had optimism as things continued to move in a positive direction with vaccinations and the resulting re-opening of restaurants. That mostly continued, and while Charlotte lost a lot of its classic non-barbecue restaurants (Price’s Chicken Coop, Mr. K’s, Oakhurst Grill, Zack’s Hamburgers, etc), I only tracked one barbecue restaurant that closed during that time: the Tyvola Road location of the Sonny’s BBQ chain.
Charlotte barbecue even got some national attention, both of the good (Texas Monthly BBQ Editor Daniel Vaughn visiting and loving Jon G’s) as well as notorious variety (Charlotte as the #3 best city for barbecue according to chefspencil.com).
While we may never know about the barbecue joints that weren’t started during the past year, hopefully a corner has been turned (and the Delta variant of COVID doesn’t wreak havoc here like it has in other countries; get vaccinated people!) and the Charlotte barbecue scene can experience new concepts as well as expansion and growth of its existing ones.
April
4/9 Smoke Show BBQ is a new Texas-style barbecue pop up in the Charlotte area from transplanted Texan chef Brandon Belfer who has worked at fine dining spots The Stanley, Crunkleton, The Asbury, Kindred, and Hello, Sailor
4/26 Adam Richman (of Man vs Food fame) visits Midwood Smokehouse
Woke up & chose savagery. Wanted BBQ because I was in the South, Chose this place because it had the same name as my high school, Decided to crush half the menu! Deeeeeelish! Thank you @midwoodSmokehouse pic.twitter.com/AWQNG6UXpe
4/30 In what was (somewhat embarrassingly) one of the oldest barbecue restaurant’s in Charlotte, the Tyvola Rd. outpost of the Sonny’s BBQ chain closed
— South Charlotte Weekly (@southcltweekly) April 26, 2021
May
5/7 Daniel Vaughn ends his NC barbecue trip at Jon G’s Barbecue, where I was fortunate enough to meet both him and Kathleen Purvis and also share a meal with him
A fitting end for this Texan on a barbecue tour in North Carolina. Fantastic brisket, ribs, sausage and a whole lot more at @jongsbbq. pic.twitter.com/0W3iCAIF8d
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