Linkdown: 10/16/13

– The Q-City Charlotte BBQ Championship (formerly the BBQ & Blues Festival) returns to uptown Charlotte this weekend

– More shots fired from Stephen Colbert on NC barbecue (0:49 into the video)

Amen. I’ve always said chemical weapons are a state’s rights issue. Each individual state should decide what is and isn’t poisonous. For example, what we in my home state of South Carolina consider a deadly toxin, people in North Carolina call barbecue sauce.

– The author of “A History of South Carolina Barbeque” and also the president of the South Carolina Barbeque Society certainly has some opinions

– Rocky Mount, NC hosts the sixth annual Eastern Carolina BBQ Throw Down this weekend, a KCBBQ event

– A couple of new NYC barbecue spots are trying to replicate NC pulled pork and based on this are seemingly doing a decent job at it

– Details on the grandaddy of them all, the 30th Annual Barbecue Festival

Linkdown: 10/2/13

– North Carolina has a new law which allows the concealed carry of firearms in more businesses, but Lexington Barbecue still posts a sign prohibiting firearms on its premises

– A recap of last weekend’s Whole Hog State Championship in Raleigh

– BBQ Jew has some deets on the Allen & Son (Pittsboro, not Chapel Hill) expansion into a former Jackson Bros BBQ in Sanford

– The Red BBQ sauce from Mac’s Speed Shop beat over 250 competitors to win first place in the Tomato Sauce category at this year’s Memphis in May; you can’t have that recipe but here’s the recipe for their vinegar sauce 

– Our State magazine recently reviewed Speedy’s Barbecue in Lexington (our review here) and Blackbeard’s BBQ & C-Food in Tarboro

– The 84th Annual Mallard Creek Barbecue will begin at 10am on October 24 and I hope to attend this year

A crowd of nearly 20,000 is expected to tackle 14,600 pounds of pork barbecue; 2,500 gallons of Brunswick stew; 2 tons of coleslaw and 400 gallons of coffee.

Linkdown: 9/4/13

– Lolis Eric Elie thinks the nation is currently in the “cover-band” stage of barbecue; read this article to see what exactly he means

Barbecue’s migration to the national stage is almost complete. This summer, in Parade magazine, John T. Edge declared this the “new golden age of barbecue,” saying, “Americans adopted barbecue as our national folk food.”

That is exactly what barbecue didn’t need.

– Several Pittsburgh-area barbecue restaurants have been influenced by the Carolinas

– North Mecklenburg Republican Women will host its 5th annual Pig Pickin’ and Politickin’ event on Sept. 10

– This Slate writer believes that if “you put enough barbecue sauce on anything, it’ll taste good,” which is just wrong on so many levels

– A University of Alabama professor recently received an $18,000 grant from the Southern Foodways Alliance to study how barbecue has become such a cultural phenomenon in Alabama

– Clyde Cooper’s will be rebuilding – ahem, “reincarnating” – its current interior when it relocates to a new Raleigh location just around the corner in December (via

– The event schedule for the Q-City Charlotte BBQ Championship has been released and includes concerts, contests, and a brewfest

– Because it is the best (non-alcoholic) drink to have with barbecue, I present to you “The History of Cheerwine”

Farmer’s BBQ – Charlotte, NC

image

Name: Farmer’s BBQ
Date: 8/21/13
Address: 2700 W Mallard Creek Church, Charlotte, NC 28262
Order: Lexington tray with hush puppies and drink (link to menu)
Price: $8.10

Farmer’s BBQ is located in a Highland Creek shopping center just north of the Charlotte University Research business park. Inside, the restaurant’s utilitarian guts is in stark contrast to its brick facade. With slightly-dated booths and tables on either side, you walk up to a counter to order and the food is brought to you shortly after. Yelpers have noted the restaurant’s “dinginess” in their reviews but I wasn’t bothered by the cleanliness (or lack thereof).

Farmer’s does Lexington-style trays (in addition to other meats not tasted such as chopped chicken, brisket, and baby back ribs), so naturally this is what I ordered. While I was waiting I did see the owner/manager hand-chopping the pork and the food even came in a Lexington-style tray – both positive signs. As for the pork itself, while it was moist and had a good texture it lacked smoke and was ultimately bland. I added some of the eastern NC vinegar sauce and while it was better in terms of flavor, the smoke was still missed. Curiously the eastern sauce was referred to as “dip,” a term reserved for Lexington-style table sauce, of which there was none. The red slaw was also slightly bland while the hush puppies were decent if unspectacular.

At this point in our mission to taste and rank the best barbecue joints in Charlotte, I don’t expect to find anything that will shake up the top of the rankings too much. In any case, you never know when you might be surprised. Unfortunately, that wasn’t the case with Farmer’s BBQ so you’ll have to go somewhere else if you are looking for great barbecue in Charlotte.

-Monk

Ratings:
Atmosphere/Ambiance – 2 Hogs
Pork – 2.5 Hogs
Sides – 2.5 Hogs
Overall – 2.5 Hogs

image

image

image

image

Farmer's BBQ on Urbanspoon

Farmer's BBQ on Foodio54