Kerley’s Barbecue – Lexington, NC

Name: Kerley’s Barbecue
Date: 1/21/20
Address: 5114 Old U.S. Hwy 52, Lexington, NC 27295
Order: Chopped barbecue tray with hush puppies, red slaw (link to menu)
Pricing: $

Monk: Down the road from Rick’s Smokehouse is another barbecue joint, Kerley’s Barbecue. Kerley’s opened in 1978 and certainly looks the part of a classic NC barbecue joint. Unfortunately, looks are deceiving in the case of Kerley’s as the brick pits in the back corner of the large brick building sit dormant, having long cooled.

And unfortunately, you can taste it in the barbecue that Kerley’s serves. Whatever gasser they use doesn’t impart a lot of smoke onto the chopped pork that came with my tray. As a side note, shouts to the the waitress who allowed me to order a smaller-sized kid’s tray even though she wouldn’t have realized I was on lunch #2. And this way, I didn’t have to feel nearly as bad if I were to not finish anything.

The red slaw was minced finer than I’d prefer and was on the sweeter side. A large tray of their small orb-shaped hush puppies was filled to the brim and those pups were the best ones I had that day. And the ramekin of sauce that came with the tray had a pronounced vinegar kick, even more so than a typical dip.

I’m not sure when Kerley’s Barbecue made the switch over to gas (or for what reasons), but as a North Carolina barbecue purist I certainly wish they hadn’t. When in Welcome, I’d recommend you head to Rick’s Smokehouse instead.

Ratings:
Atmosphere – 3 hogs
Pork – 2.5 hogs
Sides – 2.5 hogs
Overall – 2.5 hogs

Linkdown: 1/29/20

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Always worth revisiting this gem from Our State Magazine

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Linkdown: 1/22/20

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Grohl: I’m an East Coast guy. I grew up in Virginia, so my favorite barbecue is North Carolina barbecue. It is whole-hog pork, salted, over hickory wood and when it comes off you pull it, chop it and put a North Carolina vinegar sauce on it which is vinegar, black pepper and hot sauce and that’s it, really. You put that on a white bun with coleslaw and that’s my favorite.

Khói Barbecue has a unique take on Texas barbecue

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Longtime Houston pitmaster Angelica Martinez is featured by J.C. Reid in this Instagram post

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GULP

Friday Find: “Too Much Pork for Just One Fork” by Southern Culture on the Skids

Southern Culture on the Skids (or “SCOTS” for short) are a band from Chapel Hill, NC who while I was in high school were best known (to me at least) for their live shows where at various points they would pass around a large aluminum pan of banana pudding (during their song “Banana Puddin'”, naturally) and buckets of fried chicken. This song appears on their 1994 album Ditch Diggin’ as well as the 2013 re-recording of the album called Dig This.

Lyrics:
I got too much pork for just one fork
Won’t you pass that apple pie
I got a-too much pork for just one fork
Oh won’t you pass that apple pie

I said hey mister rhythm, mister rhythm is king
He killed the pig with a tambourine
Everybody got happy, everybody got glad
Till the weather turned warm
And that pig went bad

I got too much pork for just one fork
Won’tcha pass that apple pie
I got too much pork for just one fork
Won’tcha pass that apple pie

Now don’t you worry
Everybody here’s gonna get paid
Ah don’t you worry
That’s what the boss man say
I gotta too much pork for just one fork
Too much pork

I said, hey mister rhythm, mister rhythm is king
He killed the pig with a tambourine
Everybody got happy, everybody got glad
Till the weather turned warm
And that pig went bad

I got too much pork for just one fork
Won’tcha pass that apple pie?
I got too much pork for just one fork
Won’tcha pass that apple pie
Hey don’t you worry
Everybody here’s gonna get paid
Yeah don’t you worry
Everybody here’s gonna get laid
I got too much pork for just one fork
Too much ham for just one jam
I got too much sow for just one bow
Hey babe I’m talkin’ pig oh honey can you dig
I got too much, too much, too much, too much
Too much pork
I got too much, too much, too much, too much
Too much pork