Kansas City

Charlotte’s Got a Lot (of Barbecue Styles)

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“Charlotte is not really in either part of North Carolina, it’s a city of newcomers and we have other people’s barbecue.“

Monk: When I think of Charlotte barbecue, more often than not I tend to have the above quote in my head from Tom Hanchett, the former historian at Charlotte’s Levine Museum of the New South. Charlotte’s barbecue scene has grown steadily in the twelve years since Barbecue Bros started but that growth has not typically been because of restaurants that are serving strictly traditional North Carolina barbecue.

In the spirit of the official slogan of Charlotte’s Regional Visitor’s Authority (“Charlotte’s Got a Lot”), here are the styles of other people’s barbecue you can find in the Queen City.

Texas Barbecue: Jon G’s Barbecue

Jon G’s Barbecue still remains the best barbecue available in Charlotte, and Texas Monthly Barbecue Editor Daniel Vaughn thinks its even one of the top 10 Texas barbecue joints in the country (outside of Texas). I have always found Garren and Kelly Kirkman’s barbecue joint to be remarkably consistent, whether I’m at one of their weekly food truck services around the greater Charlotte area or at the restaurant in Peachland, where they’ve turned Barbecue Saturdays at their restaurant into a destination-worthy event for travelers from all across the southeast and even United States. 116 Glenn Falls St, Peachland, NC 28133 jongsbarbecue.com

Tex-Mex Barbecue: Union Barbecue

Earlier this year, Chefs Holden Sasser and Chase Young burst onto the Charlotte barbecue scene with “new school barbecue” and “Mexican flavors” in the form of their Union Barbecue food truck. Sasser is actually a Charlotte native who recently relocated back from San Francisco, where he worked in food technology and did barbecue pop-ups in his free time. Meats range from beef cheek barbacoa to pork carnitas to brisket (all served with house made tortillas) and they’ve got some seriously awesome, inventive sides. unionbarbecue.com

Midlands South Carolina Barbecue: Sweet Lew’s BBQ

In late 2023 Sweet Lew’s BBQ celebrated 5 years open, a nice milestone for the ever-changing Belmont neighborhood restaurant. One thing that’s been on the menu for a few years now is the Midlands, South Carolina specialty hash and rice (or barbecue hash or, simply, hash). There’s a lot to like about the other meats on the menu, but definitely don’t sleep on the hash. 923 Belmont Ave, Charlotte, NC 28205 sweetlewsbbq.com

Kansas City Barbecue: Midwood Smokehouse

While Midwood Smokehouse is more of what barbecue author John Shelton Reed calls an “international house of barbecue” with multiple styles on their menu, they were one of the first restaurants in Charlotte to offer burnt ends smoked out of their Oyler smoker when they opened in 2011. Multiple locations midwoodsmokehouse.com

Lexington Barbecue: Resident Culture Brewing

Another recent entrant to the Charlotte barbecue scene is Resident Culture Brewing, who last year brought on Chef Edmar Simoes (previously of Noble Smoke and Saucemans) to start their barbecue program out of the South End location of the brewery in late 2023. Simoes is actually Brazilian-born but has taken to American barbecue (as evidenced by his Instagram handle “american_bbq”) and learned the ways of Lexington-style barbecue from his time at Noble Smoke. Throw some barbecue slaw and some vinegar sauce onto a bit of barbecue, and you might as well be 60 minutes north on I-85. 332 W Bland St. Suite C Charlotte, NC 28203 residentculturebrewing.com

Tasha Hammett continues her grandfather’s legacy at LC’s BBQ

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Monk: LC’s BBQ is a Kansas City barbecue institution founded in 1986 by LC Richardson. Located adjacent to the Royals and Chiefs stadiums, it has become a must stop for home and away fans on game days. Anthony Bourdain even filmed part of his 2012 Kansas City episode of “No Reservations” there and raved about the burnt ends.

In this video, Xplor Kansas City meets with Richardson’s granddaughter Tasha Hammett, who took over the restaurant after his passing in 2021 but still maintains his original recipes. From his old weathered office chair, she discusses what she learned from her grandfather, early memories of the restaurant, and even gives some advice for aspiring restaurateurs. Staying true to her Kansas City roots, Tasha picks LC’s burnt ends as her favorite dish from the restaurant.

Initially too small to see over the counter when she began helping out at the age of 12, Tasha now oversees the entire operation while maintaining her grandfather’s original recipes that she inherited along with the 38 year old joint. That’s not to say she didn’t make some changes though, starting with some much needed upgrades to the ever-present three tiered smoker in the middle of the restaurant.

Hammett hopes that upgrade plus her business sense will help LC’s BBQ last at least another 38 years. From the looks of it, the city of Kansas City is also hoping for the same as well.

Description: Xplor the legendary Kansas City barbecue joint – L.C.’s Barbecue, famous since 1986 for its slow smoked meats and sweet tangy sauce! Meet Tasha, the owner’s granddaughter, as she shares the history of this family-filled restaurant, the secret behind their distinctive barbecue flavors, and her personal journey growing up in the business. From renovating the old fire pit to preserving her Grandfather’s chair, Tasha reflects on the legacy of L.C.’s, from its humble three-bar-stool, outdoor-smoker beginnings to it becoming a Kansas City staple. She provides a few wise words for anyone looking to start in the business, emphasizing the importance of location and customer service. If you’re in the Kansas City area, make sure to visit L.C.’s Barbecue, located at 5800 Dr. Martin Luther King Jr. Boulevard, to taste some of their tantalizing barbecue recipes.

Is Harp Barbecue the Best BBQ in KC?

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Monk: Harp Barbecue burst on the Kansas City barbecue scene first as a pop-up in 2019 at Crane Brewing in nearby Raytown before owner Tyler Harp eventually opened up a brick and mortar restaurant in November 2022 (also in Raytown). From the beginning, Harp wasn’t beholden to the Kansas City barbecue tradition (that is, burnt ends and a sweet, sticky sauce) and instead imported barbecue traditions from his travels across the country. Sure, his ribs were Kansas City-inspired but he brought back whole hog from Scott’s-Parker’s in west Tennessee and brisket and inventive sausages from visits to central Texas.

In this well-produced video, a crew from Overland, Kansas-based Trondheim Studios interviews Harp on his origin story and also follows him and his staff prepping for a day of service at the restaurant. For Tyler, those days are 14 hour days that begin with him leaving his house at 5 AM in the morning.

Tyler Harp actually grew up in the competition barbecue scene alongside his dad, his uncle, and their friends, and for him Harp Barbecue is a reconnection to those past experiences. And it has even come full circle as now his dad Bob (who he calls his first mentor), helps him out at the restaurant on an almost daily basis. Bob recently underwent a double lung transplant, and in the most touching parts of the video, both Tyler and his dad both get visibly emotional when speaking about the opportunity they have to work alongside each other.

In some people’s eyes, the barbecue scene in Kansas City can be divided into “Before Tyler” and “After Tyler.” While Harp Barbecue may have dropped a few spots down to #6 in the most recent 2023 Best BBQ list from Kansas City Magazine (mostly due to the competition getting stiffer as well as a somewhat rough transition from a pop-up to a restaurant), Harp has made some adjustments in terms of meat suppliers and cooking at a larger scale now. By all accounts he has his sea legs back underneath him, and there’s little doubt he will be coming for the top spot on the next list.

Description: Located in Raytown, Missouri, Harp Barbecue forever changed the culinary landscape of Kansas City. Tyler Harp’s journey from weekly pop-up to national attention hasn’t changed his primary focus, serving the best barbecue in KC.

Harp Barbecue: 6633 Raytown Rd, Raytown, MO 64133

Trondheim Studios is a photography studio and gallery in Overland Park, Kansas.

Linkdown: 10/4/23 – The Texas BBQ Bubble About to Burst? Edition

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Monk: Is the Texas barbecue bubble about to burst? Daniel Vaughn reports slowdowns at a few barbecue joints in Texas due in part to the sheer number of joints that have opened in recent years, the intense heat wave that rocked Texas over the summer, and the skyrocketing price of brisket.

As a result, joints are struggling to make the economics work and are trying to lure casual customers in with lower cost items or specials.

From an outsider’s perspective it does seem as if the growth was unsustainable but despite that, Vaughn lists his reasons why he thinks the barbecue bubble isn’t quite yet about to burst. A fascinating read.

Native News

GGCC Smokehouse, an all-wood smoked barbecue food truck, is in the final four of the CharlotteFive Reader’s Choice Poll

The Lexington Barbecue Festival is featured in CLTure’s fall festival guide

Don’t forget you can take the train to the Barbecue Festival

I wonder if you will see any of these shirts at the festival…

A short video on Cook Out on Insider Food

Smoked chicken and dumplings at Pik N Pig

ICYMI, The Smoke Sheet recently profiled Morris Barbeque in Hookerton

Non-Native News

Congrats to Chef J BBQ for being named #1 barbecue in Kansas City; that’s high praise!

Zavala’s Barbecue is voted best brisket in Dallas

The town of Spring is home to Corkscrew BBQ

Also ICYMI, John Tanner dropped his best barbecue places in DC list

Now that’s a great barbecue sign