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
Monk: In what I believe is their first podcast appearance, Garren and Kelli from Jon G’s appeared in a recent episode of the Man Meat BBQ podcast to discuss how they transitioned from the tailgate tent to the food truck to the restaurant. Though the host Mikey has this slightly annoying habit of talking about himself and his business instead of asking questions of his guest and he still needs a cough button (like when he interviewed The Smoke Sheet). Still, glad that Garren and Kelly knocked out their first podcast appearance and hopefully there is lots more to come.
Monk: Our last piece of business before we close the door on 2020, here are my favorite barbecue meals of 2020. To be honest, I wasn’t sure if I’d get to a full list of 10 like I did for 2019, but even with everything going on I still had some great meals.
10. Beef rib from Midwood Smokehouse
Midwood Smokehouse has a weekend beef rib special available every weekend for the (relatively) low price of $32 per bone. Midwood charges a flat fee and compared with what you’d pay if you had to pay by the pound, that’s a saving of at least $10-15.
9. “Bird is the word” smoked then fried chicken sandwich and smoked gulf shrimp from Leah and Louise (Charlotte)
“Bird is the Word” is a smoked then fried chicken sandwich topped with pickles and comeback sauce from Leah and Louise from James Beard-nominated chef Greg Collier and his wife Sabrina. It was also one of the best sandwiches I ate all year, even if it was technically not at a barbecue joint. The other smoked item I enjoyed on that visit was the “On My Way Home” which was “big a$$ smoked gulf shrimp” in a lemon, butter, and worcestershire sauce with cornmeal brioche.
If you are anywhere near Charlotte, get yourself too Leah and Louise at Camp Northend.
8. Smoked beef tenderloin from my backyard
My big Christmas smoke this year was both a smoked turkey breast but most importantly, a smoked beef tenderloin. I dry rubbed the tenderloin with kosher salt earlier that day before rubbing it with Billy Twang’s Old No. 3 Rub (review here) as I got my Oklahoma Joe’s offset up to temp. Two hours later, I had a perfectly medium tenderloin that sliced into perfect medallions. Yet another winner to file away for future smokes.
Rick’s was the favorite of my new Lexington discoveries as part of last year’s Lexington barbecue quest, landing just below my co-favorites Lexington Barbecue and Bar-B-Q Center and the re-review of Smiley’s (see below). Nonetheless, Rick’s is a winner that carries on the Lexington tradition for a relatively new restaurant (opened in 2009).
6. Tres Amigos platter (brisket, pork, and ribs) with smoked turkey and jalapeno cheddar sausage from The Smoke Pit
Mine and Speedy’s full review is forthcoming, but we enjoyed our visit to the newest location of the expanding local restaurant chain, which started in Concord and has grown to 4 locations. Charlotte-area folks: don’t sleep on The Smoke Pit.
5. Texas Trinity and beef rib from Prime BBQ (story)
At last February’s media event for Prime BBQ (in before times), after an extensive tour of the then-in construction Prime BBQ, the group was treated to a lovely meal of brisket, ribs, and sausage (aka the Texas Trinity) and a small beef rib. Eventually I will make it back to Knightdale for an official review, but this was quite the meal.
4. Pork belly burnt ends and sliced pork belly from my backyard (story)
While I still haven’t quite lived up to my promise that I would smoke pork belly again very soon, it is very much on my to-do list for upcoming backyard smokes in 2021. I still dream about those pork belly burnt ends from time to time.
3. Chopped barbecue sandwich with hush puppies and a Cheerwine from Smiley’s Lexington Barbecue (review)
Eight years after my first and only visit to Smiley’s, I wanted to get another visit end in case it truly does end up closing due to road expansion. And what I found was a 5 hog joint in limbo, unsure of the timing when it will be forced to close. Nevertheless, the sandwich I got on that day was the perfect Lexington barbecue sandwich.
2. Beef rib, brisket, ribs, and cheddar bossa sausage from Jon G’s Barbecue (review)
You guys all know how I feel about Jon G’s by now, so not too much more needs to be written here except that you should make the trip out to Peachland, particularly if they have a beef rib on special (but be prepared to pay for it). One of my barbecue new year’s resolution is to make the trip more often and continue to spread the word of Jon G’s.
1. Pork, ribs, and chicken from Southern Smoke BBQ (review)
Southern Smoke was my favorite barbecue at the midpoint of last year and that carried on through to the end of 2020. Matthew Register and team are doing great things in Garland, and I urge folks to make the trip like I did.
My new year’s resolution: I will finally do pork steak’s in my backyard. Mark my word. Now, just to find a local grocery or butcher shop that has them or will cut them for me. -Monk
Apple City BBQ in Taylorsville introduces a few new menu items for 2021 that have a local bent to them: their hot links will be sourced from Chapman Cattle Company in Alexander County and their grits will be stone ground the old fashioned way at Linney’s Water Mill
Non-Native News
RIP to Mike Mills of 17th Street Barbecue, simply known as “The Legend”
Ribs n Reds is NC-born Chef Bryce Shuman’s pivot to barbecue
With his delivery-only pop-up, Ribs n Reds, Bryce Shuman offers spareribs and fried chicken that are exquisitely rendered while retaining a familiar, unpretentious quality. https://t.co/nJTOhWO4AS
Kevin’s BBQ Joints with a couple of recent posts about the knives and sharpeners that barbecue joints use
Want to know what your knives your favorite BBQ joints are using? I talked to 82 spots(with more to be added) to see what they use for trimming, slicing, etc.https://t.co/J8QZ3v9BDW
NEW: As a logical follow-up to my article on knives, I asked 134 BBQ joints what sharpeners and/or honing tools they use at their restaurants. The responses are at times creative, clever, and altogether very informative.https://t.co/GxnW0s2Znz
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