Monk: Goldee’s Barbecue skyrocketed to the top of every barbecue pilgrim’s list when it was named Texas Monthly’s Top Barbecue Joint in 2021. In the below video, Eater’s Smoke Point series follows the prep routine over a Thursday and Friday of the three friends who are owners and pitmasters at Goldee’s, Jalen Heard, Johnny White, and Lane Milne, as well as their newest venture Ribee’s.
Of note for me was the fact that they bake all of the bread they serve, whether its the sliced bread or the rolls for the sandwiches. That kind of attention to detail is why they earned the coveted top spot from Texas Monthly.
Description: Customers line up as early as 6 a.m. to get Goldee’s award-winning barbecue. Since winning the No. 1 spot of the “Texas Monthly” list of best barbecue joints, the Fort Worth restaurant increased its output from 12 to 150 briskets per week to feed crowds of customers who visit from across the country. At the counter, you’ll find the classics, including brisket, ribs, turkey, and sausage that can be ordered with hot honey, sweet, or with their signature sauce.
Monk: The Mallard Creek Barbecue is back later this month for its 92nd annual event, but with a wrinkle. The barbecue will be drive-through and carryout only this year. That’s right, no dine-in. Per the event’s Facebook page:
The BBQ is on for 2023!
The fourth Thursday of October holds a special place in the hearts of the members of the Church and the community at large. This year’s BBQ will be a little different from our traditional event. Our delivery methods will be DRIVE-THRU and WALK-UP CARRY OUT ONLY.
1 – The Walk-Up Carry Out under the awning at the left side of the Drive-Thru area for large orders Plates, Sandwiches, Bulk BBQ, Stew, & Slaw 2 – The Sandwich Stand – Small orders – Sandwiches, Drinks, Bulk BBQ, Stew, & Slaw (No Plates) Souvenir T-shirts & hats also available at the Sandwich Stand
Sorry, we are not able to offer dine-in seating this year.
Our menu is assuredly the same; Hickory Smoked Pork BBQ, our special Brunswick Stew and our own blend of Cole Slaw (vinegar based). Please check the price list below for current pricing. We accept CASH and VISA/MC CREDIT CARD payment methods for your convenience.Sorry, NO DEBIT CARDS accepted.
Serving begins at 10:00 AM and we will continue until sold out.
Call 704-547-0038 after 9am on BBQ day for pick-up orders of 50 or more units ONLY. No other advance orders are taken
Monk: Jake Wood of Lawrence Barbecue is launching what he hopes will be a new annual event, called Frankie Lemmon’s Gettin’ Piggy With It in support of the Frankie Lemmon School. By way of background, “Frankie Lemmon School is a NAEYC accredited, 5-star child development center that welcomes children ages 2-6 with and without disabilities.”
For the event, he’s partnering with Trophy Brewing in Raleigh and utilizing their new event venue Maywood Hall & Garden. And he’s bringing with him some heavy hitters in the world of barbecue, not only in North and South Carolina but also one from California. The full list of pitmasters and chefs:
Dampf Good BBQ – Cary, NC
Jon G’s Barbecue – Peachland, NC
King BBQ – Charleston, SC
Lawrence Barbecue – Durham, NC
Lewis Barbecue – Charleston, SC
Locals Seafood – Raleigh, NC
Longleaf Swine – Raleigh, NC
N. Sea Oyster Co. – Hampstead, NC
Shepard Barbecue – Emerald Isle, NC
Southern Smoke Barbecue – Garland, NC
Wye Hill – Raleigh, NC
ZEF BBQ – Los Angeles, CA
Tickets are on sale as of of today for the May 21 event. Tickets and event information available here
Native News
AVL Today profiles two Asheville-area joints on the Historic NC Barbecue Trail: Switzerland Cafe in Little Switzerland and Hubba Hubba Smokehouse in Flat Rock
The Bone Suckin’ Sauce Peak City Pig Fest, a KCBS event, took place this past weekend in Apex
NoDa Brewing and Jon G’s Barbecue have teamed up for a fun event at their OG Taproom on April 27th…but tickets have already sold out
We only have a few tickets left…
We've teamed up with @JonGsBBQ to bring you Beer & BBQ, an exclusive event at our OG Taproom 🙌
Gear Patrols dives into the best charcoal grills on the market
In the same way many driving enthusiasts prefer manuals to automatics, there is carnal satisfaction in direct control, higher failure rates and sky-high potential. https://t.co/pFCxckZVLA
John Tanner checks out Rodney Scott’s Barbecue to compare it to the original; his findings may surprise you
Speaking of Rodney Scott, he’s teamed up with The Spice House to create a line of spice blends available to purchase now
We are so excited to share 4 NEW spice blends in collaboration with legendary @PitmasterRS! Each balanced blend adds a touch of barbecue brilliance to anything you cook.
Subtle smokiness & a sweet-savory flavor make this coffee cocoa rub a favorite all-purpose seasoning. Rub it on a whole pork shoulder, sprinkle it over a ribeye for a cowboy steak, or add a spoonful to beans & chili.
Goldee’s Barbecue will soon be selling their own smokers, made in partnership with M&M BBQ Company
The caption says it all
Here is an AI generated photo of a "Classic Central Texas-style barbecue brisket". It is clearly taking its cues from John Cornyn. pic.twitter.com/ZMUo8sQ8An
Congrats to Daniel Vaughn on 10 years as barbecue editor for Texas Monthly
I took this photo ten years ago on my first day at @TexasMonthly. Hard to believe that writing about barbecue has been my full time job for a decade. pic.twitter.com/40tLyllmbl
After a few weeks in soft open mode, Sam Jones BBQ’s downtown Raleigh location has finally opened; the latest opening towards Raleigh staking its claim as a modern barbecue capital. Next up in some order is Ed Mitchell’s The Preserve, Wyatt’s Barbecue (from the team behind Picnic in Durham), Lawrence Barbecue, and Longleaf Swine. More coverage on Sam Jones BBQ can be found in this article from industry trade publication QSR Magazine.
In the next few months, a visit to Raleigh will certainly be called for, as our Capital brethren continue to beat out the Queen City in barbecue openings. Step up your game, Charlotte!
Robert Moss explores the origin stories of 5 southern sauces, including Scott’s Barbecue Sauce from Goldsboro which is available across the US thanks to its distribution via Wal-Mart
Jon G’s has your St. Patty’s Day dinner plans solved as they will be slinging cue from their food truck at Waxhaw Taphouse
Non-Native News
Sad news out of Memphis’s Rendezvous
“Black Smoke” author Adrian Miller will be on an online Zoom interview this Friday (2/26) with Delaware Libraries that is free to the public
Virtually join @soulfoodscholar this Friday (2/26) for a discussion on his latest book "BLACK SMOKE," which explores the preservation of African American foodways, Black perseverance, culinary innovation, and entrepreneurship. Registration required.https://t.co/06psAC8RzZ
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