Monk: Bob visits Ken’s Grill and NC Bar-B-Q in La Grange, which serves his favorite eastern NC whole hog barbecue (only available on Wednesdays and Saturdays) even though it “has never been cooked over wood smoke” and Bob is admittedly a “wood smoked and live coals kind of guy.” Color me a bit skeptical.
Description:
Bob Garner visits one of his all-time favorite BBQ spots, Ken’s Grill in La Grange.
Soul Food Scholar Adrian Miller writes about the union between July 4th and barbecue; thankfully he is “not talking about hamburgers and hot dogs on a kettle grill. I’m talking about ‘old school’ barbecue, where a whole animal carcass was skewered with wooden poles and cooked over a trench filled with burning coals from hardwood trees.”
Brisket roulade, you say?
Midwood Smokehouse’s Roadhouse burger, made of ground chuck and brisket, makes Charlotte Agenda’s Top 23 burgers in Charlotte list
Queen City Q is one of the 14 Charlotte businesses that have permanently closed due to COVID-19 according to Charlotte Five
Old Bay Hot Sauce while supplies last
Louie Mueller back
Some good deals to be had at Hardcore Carnivore in case you are woefully late on a Father’s Day gift (or heck, even Mother’s Day)
I will be eagerly following how this story about Southern Foodways Alliance director John T. Edge unfolds
Name: Jon G’s Barbecue
Address: 116 Glenn Falls St, Peachland, NC 28133
Order: 1 pound brisket, 1/2 lb ribs, 1 Cheerwine hot link, 1 jalapeno cheddar, cheddar grits, baked beans, cole slaw (link to menu)
Pricing: $$
Monk: On the first day of their soft opening dates, I made what is sure to be the first of many trips east to Peachland out to Jon G’s Barbecue. Assuming there was going to be a line for a 4pm start, I arrived at about 3:25 and found that indeed there was one. Once in line I confirmed that I was 12th in line (behind Adam and his wife of Apple City BBQ nonetheless!). I cracked open a beer with my (actual) brother Andy and friend of the blog Chris and happily began our wait in line.
For this first day at least, Jon G’s was just letting one group in at a time to order at the counter so the line moved a little slower than it ultimately will once things are normal (whenever that may be). No matter though if you’ve got a cooler full of beer, which I can’t recommend enough.
Once through the line, we headed out to the picnic tables with our food. On this warm day, some intrepid patrons ahead of us in line set up a tailgate tent over one of the tables and I was immediately jealous. The heat was not unbearable despite it being late June, and between the intermittent breeze and the cold beer we managed. Of course, the barbecue helped.
If you’ve been paying attention, you already know how I feel about Jon G’s Barbecue, so I won’t dwell too much on the food. But as expected, the Texas Trinity of brisket, ribs, and sausage each hit the mark. The mix of lean and moist brisket was buttery soft with a great pepper crust, the ribs are rapidly becoming my second favorite meat there, and the sausages (their signature Cheerwine hot link and a jalapeno cheddar) each had a nice kick with a great snap.
Kelly and Garren will be understandably focusing on the restaurant for the foreseeable future at the expense of the food truck so if you want to try the best barbecue in Charlotte, you’re just going to have to make the trip to Peachland to try Jon G’s Barbecue. I would recommend getting there early if you can, as the line had grown to upwards of 60-70 as I left. Regardless, make the trip, bring a cooler, and I promise you won’t be mad that you did.
Ratings:
Brisket – 5 hogs
Ribs – 5 hogs
Sausage – 5 hogs
Sides – 4 hogs
Overall – 5 Hogs
RIP Wink’s Barbeque in Salisbury
Big Al’s BBQ in Raleigh is refusing to adhere to social distancing mandates from the Governor; come on people do your part
Picnic, Lewis Barbecue, and Southern Smoke BBQ all get quoted in this article on potential changes in the food supply chain in a post-COVID world
Sneak peek at the refreshed Wilber’s
Last week’s Smoke Sheet caught up with Brandon Simpson of Jazzy B’s BBQ food truck in Kansas City
In Armenia, their traditional barbecue is mainly pork ribs and chops and the meat is cooked on a “mangal” during a “khorovat”
Excellent advice
Cheerwine Lager from New Sarum Brewing sold out in 3 hours last Friday