NC

Lawrence Barbecue – Durham, NC

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Name: Lawrence Barbecue
Date: 7/23/22
Address: 900 Park Offices Dr Suite 120, Durham, NC 27703
Order: 3 meat sampler with pork, brisket, and ribs, deviled egg potato salad (link to menu)
Pricing: $$

Monk: Jake Wood and Lawrence Barbecue burst onto the Triangle barbecue scene a couple years ago and has come out strong. Originally slated to be one of the many barbecue restaurants announced to open during 2020 as part of Raleigh’s big year of barbecue, it eventually opened in June 2021 and has since been named by Robert Moss one of Southern Living’s best new barbecue joints and best barbecue in Durham by Durham Magazine.

Lawrence Barbecue opened as part of Boxyard RTP, a shipping container park that has retail stores as well as a tap room for Fullsteam Brewing. Wood was originally going to smoke whole hogs but plans changed and he now has three Lang reverse-flow smokers where he smokes pork butts, Texas-style brisket, ribs, chicken, turkey, and wings.

On this visit I got a three meat sampler of 1/3 pound each of pulled pork, Texas-style brisket, and sticky ribs along with the deviled egg potato salad. While I get why it didn’t make sense logistically to smoke whole hogs, at least Jake Wood and team are executing their pork butts nicely. Not really Lexington-style even though they are smoking butts, the pork had lots of bark chopped in and adding their OG vinegar sauce really set it off.

The Texas-style brisket was well smoked and had a great bark that had a little something something else in it – maybe giving it a tangy hint in addition to the usual salt and pepper bark. The brisket was trimmed perfectly and had a nice thin layer of fat in the two slices of fatty I got. Another nice touch were the two burnt ends that were also included.

The sampler came with two bones of spares for their “sticky ribs” and they were smoked perfectly. Sticky and sweet, the bites were clean and flavorful.

I only got one side – deviled egg potato salad – but I’ve been told all are legit and inventive. I can see that based on this twist on a classic potato salad. And they even have their own beer they’ve collaborated on with Trophy Brewing named Leisure Land Lager (“leisure” is big in the world of Jake Wood).

With Lawrence Barbecue, the Research Triangle Park has legit barbecue that competes with the best in the state as well as the southeast. Next time I go, I’ll go on a cooler day (although the covered area has a huge fan, temps were near 100 that day) and will get some oysters in addition to all of the delicious barbecue.

Ratings:
Atmosphere/Ambiance – 3.5 hogs
Pork – 4.5 hogs
Brisket – 4.5 hogs
Ribs – 4 hogs
Sides – 4 hogs
Overall – 4.5 Hogs

Linkdown: 7/27/22

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Lancaster’s Bar-B-Que – Huntersville, NC

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Name: Lancaster’s Bar-B-Que
Date: 7/14/22
Address: 9230 Beatties Ford Rd, Huntersville, NC 28078
Order: Eastern style BBQ pork and sliced brisket with slaw, Brunswick stew and hush puppies (link to menu)
Pricing: $$

Monk: My Charlotte revisit continues this week with Lancaster’s Bar-B-Que in Huntersville. Lancaster’s first location is 20 miles away in Mooresville (aka “Race City USA”) where the original was opened in 1986 but before being moved to the current location in 1992. This Huntersville location opened in 2006 in the historic Puckett’s Gas Station & General Store. With the original location having opened in 1986, I believe that makes it one of the oldest barbecue restaurants in the Charlotte area along with Bubba’s Barbecue which also opened in 1986 in the old Bill Spoon’s Barbecue location before moving to its current location on Sunset Road.

I made my first visit back since 2014, and it appears they toned down the NASCAR decor as part of a 2014 facelift some time after my visit.

As for the barbecue, it was lean, not smoky, and coarsely chopped. It had some pepper flakes but no vinegar unless you add in the vinegar pepper table sauce. Does that make it eastern style as they advertise? They certainly don’t smoke a whole hog and they cook on a gasser with added wood according to my trusty NC BBQ Map (RIP EDIA Maps, the maker of it) .

I did order a second meat on this day and since fried chicken would have taken 30 minutes to fry (per the waitress), I bravely tried their brisket. It came out thinly sliced, finished on the grill, and doused in a sweet sauce. No bueno.

The hush puppies came in a manageable number in small cardboard tray and was easily the best part of the meal. The Brunswick stew was tasty although I have a hankering that veggies were frozen. The mustard slaw was reminiscent of Bill Spoon’s Barbecue.

I should also mention that Lancaster’s had some controversy in 2018 when they were sued by the U.S. Equal Employment Opportunity Commission (EEOC) because of alleged racial discrimination against a former employee. That employee worked at the Mooresville location but I haven’t found any resolution to that case in my research.

So where does that leave Lancaster’s Bar-B-Que? The rest of the menu is very much a Southern food restaurant with wings, burgers, fish camp fare like fried fish and shrimp, and on that criteria perhaps its more successful. In terms of barbecue, between its lackluster cue and potentially problematic workplace issues you can continue to look elsewhere.

Ratings:
Atmosphere/Ambiance – 3 hogs
Pork – 2.5 hogs
Brisket – 1.5 hogs
Sides – 3 hogs
Overall – 2 Hogs

Linkdown: 7/20/22

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Featured

Monk: A fairly wide-ranging state of NC barbecue from News & Observer writer Drew Jackson, who has been very ably covering the barbecue scene in and around Raleigh for the past few years.

Despite the invasive species of brisket coming into the state, there are still a number of places clinging to the NC barbecue tradition, be that eastern whole hog or Lexington-style shoulders (though this story focuses on places east of Durham. Wyatt Dickson, Matt Register, Ronald House (night pitmaster at B’s Barbecue), and Ryan Mitchell are all quoted in the story but of course Sam Jones has the money quote:

“The hard lines that used to exist, that barbecue was either this or it’s not barbecue — that’s over. It used to be, for people in North Carolina, it was either whole hog, or it ain’t (expletive). For 10 million Texans, it’s brisket. As times go on and we’re so much more transient as a society, those lines are blurred.”

Sam Jones

Read more at the link:

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