Pik-N-Pig

Linkdown: 10/30/24 – Thank Goodness for a Firewall edition

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Courtesy of WFAE

Featured: In case you missed it, Red Bridges Barbecue Lodge in Shelby experienced a fire in their pit room late last week. It reportedly took 15 minutes to put out the fire but thankfully, the fire was contained by the firewall between the pitroom and the restaurant.

While in the immediate aftermath of the fire, the restaurant announced that it would be closed “indefinitely,” I’m happy to report that they are utilizing exterior pits and will reopen for their normal hours starting Wednesday (today!).

Eventually, Red Bridges will redo their pit room once they get through the insurance process. Thank goodness for that firewall, else we would’ve potentially lost an iconic barbecue restaurant that’s been around for nearly 80 years.

Native News

According to Edmar Simoes‘ Instagram, he has left Resident Culture and joined Flour Shop, a new American restaurant in the Montford neighborhood of Charlotte that utilizes a wood burning oven and emphasizes “a traditional style of cooking with fire while using the freshest, locally sourced ingredients.”

I reached out to Edmar and he confirmed the move and mentioned that he will be working on some sort of smoke special soon. So stay tuned.

Congrats to Longleaf Swine, who took home some awards in the recent News & Observer Raleigh’s Best List: Gold for Best Barbecue and Silver for Best Ribs & Best Chicken Wings

The Pik N Pig stall at the NC State Fair in Raleigh is always a popular stop

A recap of this past weekend’s Barbecue Festival in Lexington

In the afterglow of last weekend’s Concert for the Carolinas in Charlotte, here’s a great story on Eric Church’s early days playing at the old Woodlands Barbecue & Pickin’ Parlor in Blowing Rock from The State You’re In

Non-Native News

A couple of recent reviews from the ever-prolific friend of the blog, John Tanner, starting with smoked pastrami at ZZQ

…then he tried the Fletcher’s BBQ food truck that serves the Richmond area

…his most recent review is of Redemption BBQ in Short Pump, VA, which he proclaims may have the best pork in all of Virginia but don’t sleep on the Brunswick stew

Linkdown: 10/18/23 – The Mallard Creek Barbecue Back Edition

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Featured

Monk: The Mallard Creek Barbecue is back later this month for its 92nd annual event, but with a wrinkle. The barbecue will be drive-through and carryout only this year. That’s right, no dine-in. Per the event’s Facebook page:

The BBQ is on for 2023!

The fourth Thursday of October holds a special place in the hearts of the members of the Church and the community at large. This year’s BBQ will be a little different from our traditional event. Our delivery methods will be DRIVE-THRU and WALK-UP CARRY OUT ONLY.

1 – The Walk-Up Carry Out under the awning at the left side of the Drive-Thru area for large orders Plates, Sandwiches, Bulk BBQ, Stew, & Slaw
2 – The Sandwich Stand – Small orders – Sandwiches, Drinks, Bulk BBQ, Stew, & Slaw (No Plates) Souvenir T-shirts & hats also available at the Sandwich Stand

Sorry, we are not able to offer dine-in seating this year.

Our menu is assuredly the same; Hickory Smoked Pork BBQ, our special Brunswick Stew and our own blend of Cole Slaw (vinegar based). Please check the price list below for current pricing. We accept CASH and VISA/MC CREDIT CARD payment methods for your convenience. Sorry, NO DEBIT CARDS accepted.

Serving begins at 10:00 AM and we will continue until sold out.

Call 704-547-0038 after 9am on BBQ day for pick-up orders of 50 or more units ONLY. No other advance orders are taken

The pricing is as listed below.

The 92nd Annual Mallard Creek Barbecue will take place on Thursday, October 26 from 10am until sold out at 11400 Mallard Creek Road in Charlotte.

Native News

Pik N Pig is set up at the NC State Fair this month

Speaking of the State Fair, Longleaf Swine is offering a Krispy Kreme Bacon Cheeseburger

Old Colony Smokehouse is Edenton is moving…eventually

It’s always been a family thing at Skylight Inn

The Pit origin story

Order information for Jon G’s-Giving

Non-Native News

City Limits gets featured in The State

And even makes the front page of the actual paper

Ribbee’s is coming from the folks behind Goldee’s (get it?)

Robert Moss made his way through west Tennessee and checked out Blake’s at Southern Milling

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

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Featured

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

Linkdown: 2/15/23 – The Pik-N-Pig Reopens! Edition

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Featured

Monk: In more good classic NC barbecue news, Pik-N-Pig, the Carthage barbecue joint located at an airfield, has finally reopened as of last Thursday. It had been closed for repairs due to a fire in May 2021.

According to this article from the Sandhill Sentinel, due to the new floor plan the amount of seating has doubled and the kitchen is nearly three times the size of the previous one. There is now a dedicated smokehouse with three smokers to handle the capacity for their pulled pork, smoked chicken, brisket, and wings.

More FAQs on the restaurant reopening.

Native News

Eric Wareheim recently filmed at Jon G’s Barbecue for an upcoming project; Jake Wood of Lawrence Barbecue was also in the house

Speedy’s Barbecue is finally closing due to the Highway 8 widening, but thankfully they are just relocating to Piedmont Drive in Lexington

JD’s Smokehouse gets profiled in Our State Magazine

Cheerwine and Noda Brewing in Charlotte have collaborated on a new beer called Cheerwine Ale

Non-Native News

Been enjoying “Poker Face” on Peacock and episode 3 took place at a fictional east Texas barbecue joint

Daniel Vaughn recently published a story on the history of wagyu beef in America