Lexington-style barbecue

Friday Find: Roy’s Folks Takes a Trip to Rick’s Smokehouse in Welcome

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Monk: The local Fox affiliate for the Barbecue Bros’ hometown of High Point (where Rudy both interned and worked for a brief time) recently took a trip to the town of Welcome in neighboring Davidson County to visit the underrated Rick’s Smokehouse. Owner Rick Matthews gave Chad Tucker a behind the scenes look as he prepped barbecue chicken.

On my visit to Rick’s Smokehouse back in February 2020, I found them to be admirably carrying on the Lexington barbecue tradition despite being a relatively newer restaurant that opened in 2009. This piece covers the pit fire that burned the restaurant down in 2010 but they thankfully rebuilt and are seemingly thriving. I hope to make it back someday soon.

Friday Find: A “Mecca” Of Cue At Lexington BBQ

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Link to podcast | Spotify

Monk: The NC Food & Beverage Podcast speak with with Keith “Bub” Wright of Lexington Barbecue, who married into Monk family by way of Wayne Monk’s daughter Kelly, who he began dating in high school while working at Lexington Barbecue. Bub speaks with the NC F&B guys and schools them on Lexington-style barbecue and how they do things in Davidson County. Right off the bat, he explains why they serve their barbecue three ways: chopped, coarse chopped, and sliced.

Description: The gents go on the road to one of the “Mecca’s” of BBQ, Lexington, NC. Their first stop was at Lexington BBQ AKA Monks. Here’s what they learned:

  • What makes Lexington BBQ different than Eastern NC and Texas.
  • Why pork shoulder became the meat of choice
  • Who are the major players in the Lexington BBQ game.
  • When to take your meat off the smoker.
  • How many pounds of pork get cooked per day? When you learn this in relation to the amount of people there are in the city of Lexington you will be shocked!
  • Where to put the dip versus the sauce?