Speedy

Midwood Smokehouse – Charlotte, NC

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Name: Midwood Smokehouse
Date: 6/1/12
Location: 1401 Central Avenue, Charlotte, NC
Order: Smoked Wings, East vs West barbecue special, combo platter with brisket, sausage, st. louis style ribs, and smoked turkey, hush puppies, bbq slaw, baked beans, collards 
Bill: Smoked wings – $8; East vs West barbecue special (included two sides + hush puppies) – $12; Combo platter (included two sides + hush puppies) – $28

Speedy: When I first heard that Midwood Smokehouse was opening back in 2011, I was pretty skeptical. After all, Charlotte isn’t exactly known for great barbecue. But it opened in one of my favorite areas of town, Plaza Midwood, so I definitely had to give it a try. All my doubts were erased from the first meal there, and it’s been my favorite Charlotte barbecue spot ever since.

Monk: May was “Bar-B-Que Month” at Midwood Smokehouse, and while I don’t particularly care for that spelling of barbecue, they had some great specials – Texas BBQ in week 1, Memphis ribs in week 2, and Kansas City burnt ends in week 3. Talk about great timing, week 4 happened to be East vs. West NC barbecue special – obviously right up the Barbecue Bros alley. And while Speedy and I had been to Midwood Smokehouse several times and considered it in our top 2 in Charlotte, this was the perfect time to go and write a review for the blog.

Rudy:  This menu was celebrating their “Bar-B-Que Month”, but what types of barbecue do they normally serve?  Or as some would say, “what are they known for?”

Monk: In terms of barbecue, they have a little bit of everything – eastern NC pork, texas style beef brisket, smoked turkey, smoked sausage, and bbq chicken. As for what they are known for…

Speedy:  An interesting question that I’m not sure I know the answer to. Since it’s relatively new, I haven’t heard too many people talk about it that much, other than saying it’s good. Probably the pulled pork seems to be the most popular item, and my personal favorite. Anyhow, we arrived just before eight on a Friday night. Our party consisted of myself, Monk, Mrs. Monk, and my cousin Daniel, a foodie in his own right. Originally, we were told it would be a thirty minute wait, but someone must’ve told them that we were the Barbecue Bros and we weren’t messing around, we were seated after only 5.

Monk: LIKE BOSSES. Weekend nights tend to be busy at Midwood, and that night the restaurant was definitely buzzing  – all of the tables were filled, there was no available seating at the bar, and several folks were trying to find a sliver of room at the bar to order a drink while they waited for tables. Speaking of the bar, Midwood Smokehouse usually has a nice selection of craft beers available on draft and bottle as well as decent specials to go with it. And yes, you can go cheap if that’s the way you prefer your beer. As for seating, there is both indoor and covered outdoor seating, and even a second outdoor level (which I have not yet been to). We were seated outside in the covered area, just minutes after rainstorm had swept through and cooled off the night just a bit. Things were off to a good start.

Speedy: Before long we were ready to order. We had decided that we would be able to have the biggest variety of meats if we ordered the East vs. West special and the combo platter which feeds 2-3 people, for Daniel, Monk, and myself to split. Mrs. Monk decided, however, to order a salad. ARE YOU KIDDING ME, MONK? YOU NEED TO GET CONTROL OF YOUR WOMAN. WHO ORDERS A SALAD AT A BARBECUE JOINT?

Rudy:  By “order a salad” you mean that she ordered extra slaw?  Like her two side items were slaw next to the barbecue?

Monk: I wish that were the case, Rudy. I think Mrs. Monk would defend her choice of salad by saying “but it had pulled pork on top!” but believe me when I say that we are working through these issues. But enough about our marriage, on to the barbecue.

Speedy: The first course was an order of smoked wings with a spicy barbecue sauce. As wings are my second favorite food (behind barbecue, of course) and I love spicy stuff, you could say that this was right in my wheelhouse. Though good, the wings were not the highlight of the meal. I feel that they could have used some more dry rub before smoking to help enhance the flavor and the sauce wasn’t spicy enough. Mrs. Monk was able to eat one without tearing up, which means the heat needed to man up a little. I’d recommend these wings, but it’s definitely not the reason to go. The pork, on the other hand…

Monk: If you aren’t aware, eastern NC barbecue is whole-hog, chopped barbecue with a vinegar based sauce (sometimes spicy) while western is pork shoulders, pulled barbecue with a tomato-based sauce that gives it a reddish hue.

Speedy: For some reason, the waiter felt the need to explain this to us like it was freakin’ amateur hour. Child, please.

Monk: I mean, seriously. We are the Barbecue Bros! For this special, Midwood added Highland Gaelic Ale from Asheville, NC brewery Highland to the western sauce. The western was fantastic and blew the eastern out of the water head to head. The eastern was chopped a little too fine for my preference, giving it a somewhat weird texture. However, don’t get me wrong – it was still pretty good.  

Rudy: So the eastern would have been good by itself but when you ate it right next to the western, it was no contest, right?

Monk: Yea, pretty much. This was the first time I had eaten the two head to head and the difference was eye-opening.

Speedy: When ordering the brisket, we were asked if we wanted “fatty, lean, or a little of both.” Well, the last couple times I’ve had brisket, it’s been too fatty, so I ordered lean. This was probably a mistake. I’ll be the first to admit that I’m no brisket expert – that’s why we have Rudy on the payroll – but overall, I was a little disappointed. The brisket showed up chopped, not sliced, and was not really that flavorful. Adding some of the provided sauce helped, but it was still average brisket at best. Similarly, the turkey had a nice texture, but was dry and was also reliant on the sauce (or provided cranberry relish) for flavor. The ribs were better. Tender and flavorful with plenty of sauce – I was definitely pleased with them.

Monk: My favorite of the other plate was the ribs followed by the sausage. I gotta say, the more and more I have it, the more I love smoked sausage (keep your jokes to yourself). It will never displace pulled pork or maybe even ribs, but its a solid number 3 for me, jockeying it out with brisket. I also dug that Speedy had the wherewithal to order an additional half-basket of hush puppies, because I don’t feel right eating barbecue without them and they are decent here, if not a bit small.

Rudy:  I completely agree. I had not had smoked sausage until moving to Texas, and I love it.  Some places will stuff them with jalapenos and cheese.  My favorite types are the ones that kind of fall apart when you cut into them.  That tells me they probably made the sausage themselves.

Speedy: I would be remiss if I didn’t mention that the slaw here is excellent. Chopped fine with just the right amount of vinegar. No mayonnaise to be seen in this slaw. It’s tangy flavor rises from within. All in all, I love this place. The atmosphere is good, the smoker on the side of the building is awesome, and the guys running the show actually know their ‘cue. I’ve never left Midwood Smokehouse without a full stomach and a smile on my face.

Monk: Agreed, Midwood Smokehouse is definitely my favorite barbecue spot in Charlotte. Their ‘cue isn’t amateur hour, and I especially dig the beer selection. Everyone I’ve taken to has enjoyed it, and it has become a dependable spot to take out of town guests. Also, that’s what she said!

Speedy: …

Ratings:
Atmosphere/Ambiance – 4 hogs
Pork – 4 hogs
Brisket – 2 hogs
Sausage – 3.5 hogs
Ribs – 3.5 hogs
Wings – 3 hogs
Turkey – 2 hogs
Sides – 3 hogs
Overall – 3.5 hogs  

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Midwood Smokehouse on Urbanspoon

Midwood Smokehouse on Foodio54

Buz and Ned’s Real Barbecue – Richmond, VA

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[Editor’s note: After our Salt Lick review and now this one, we are only reviewing barbecue restaurants at which we eat from this point in time forward. Sadly, this will force us to revisit some of our favorite spots ever, but that’s just the life of a barbecue blogger…]

Name: Buz and Ned’s Real Barbecue
Date: 5/11/2012 
Location: 1119 North Boulevard W, Richmond, VA, 23230
Order: Monk: Pulled pork sandwich, hush puppies, Route 11 chips, Blue Point Hoptical Illusion; Speedy: Pulled pork sandwich, beef rib, cinnamon apples, hush puppies, Buz and Ned’s amber ale (link to menu)  
Bill: Monk: ~$15 (with a beer); Speedy: ~$20

Monk: Inspired by this GQ article and the restaurant’s claim to be “the only real barbecue for 100 miles,” I suggested we make a stop in Richmond on our way to Washington, DC a few weeks back. Thankfully, everyone was game (not that it mattered, since I was driving and we were going regardless). Buz and Ned’s claim to being the “only real barbecue for 100 miles” is actually kind of funny, since it seemed to be specifically sticking it to Bill’s Barbecue, which has been in existence over 60 years longer and which we passed on the way to Buz and Ned’s.

Speedy: It actually became a great joke of the weekend, as we envisioned ourselves going into Bill’s yelling about the fake barbecue, overturning tables and yelling “Buz and Ned said you can GIT OUT” in a real southern twang. Trust me – it was funny in the moment. Anyhoo, the atmosphere at Buz and Ned’s is pretty interesting. There’s quite a bit of indoor seating, but also a small fenced off area out front under a giant tailgate tent with fake grass and a few picnic tables. Since it was a pleasant afternoon, this is where we chose to sit.

Monk: At Buz and Ned’s, you walk up to the window to place your order and then sit down and wait for your name to be called. I ordered the pulled pork sandwich, hush puppies, and “Route 11 chips.” A few minutes later, my name was called and I brought my food out to the covered patio – a nice option on this aforementioned pleasant afternoon. The pulled pork sandwich was covered in a thick, sweet barbecue sauce, which wasn’t quite what I had expected. Still, it had good flavor even if its not the type of barbecue sandwich I would prefer to eat. The hush puppies were actually really good and the best part of the meal. I thought the chips might be house baked chips as opposed to pre-packaged chips, so I made a mistake there by not ordering a classic barbecue side item in the first place.

Speedy: Idiot…

Monk (hanging head in shame): Yea…

Speedy: Like a boss, I ordered two jumbo beef ribs to go with my sandwich and sides. Beef ribs aren’t generally my jam, but you could order these guys by the bone, so I had to try. And when I say jumbo beef ribs, I mean JUMBO BEEF RIBS. These guys were big, slathered in sauce, and delicious. They definitely could have been a bit more tender, but all in all, they were pretty good.

Monk: The ribs sure looked good, but you know, I have a tiny tummy…

Speedy: Yes, Monk, this is well-worn territory. Anyways, the sandwich was a little disappointing, especially since I SPECIFICALLY ASKED IF THE SLAW WAS VINEGAR BASED AND MY SANDWICH STILL HAD SOME NASTY MAYO BASED COLE SLAW ON TOP OF IT. Fortunately, it wasn’t too runny, so I was able to scrape it off and eat the pulled pork with a fork. Like Monk mentioned, the pulled pork itself was pretty good. Not my favorite style of sauce, but tasty none the less. The hush puppies were awesome, and the cinnamon apples were decent. All in all, a solid meal.

Monk: So we both weren’t displeased with our meals, but what’s our overall verdict? Do we consider this “real barbecue” that would cause us to vandalize Bill’s down the street in the name of the almighty Buz and Ned?

Speedy: Yeah, right. And if a frog had wings, he wouldn’t bump his ass when he hopped.

Monk: Speedy, that was a haiku. Excellent!

Ratings:
Atmosphere/Ambiance – 3.5 hogs
Pork – 3 hogs
Brisket – N/A
Sausage – N/A
Ribs (beef) – 3 hogs
Sides –  2.5 hogs
Overall –  3 hogs

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Buz and Ned's Real Barbecue on Urbanspoon

The Salt Lick BBQ – Driftwood, TX

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Name: The Salt Lick
Date: 5/5/2012 
Location: 18300 FM 1826, Driftwood TX
Order: Family Style, all you can eat beef brisket, sausage, pork ribs, potato salad, cole slaw, beans, and bread (link to menu)
Bill: ~$25 per person

Rudy: With Memorial Day upon us, let’s get one thing straight: barbecue is not a thing you host (i.e. “We’re having people over for a barbecue”) –  that is a cookout. Barbecue is smoked meat. Growing up in North Carolina I always thought that only meant smoked pork. However, moving to Texas has taught me that BBQ also stands for beef brisket. And it is beautiful.   

Speedy: I think we all agree that barbecue is a noun, not a verb, and I’ll even agree that it can include brisket, ribs, sausage, or even chicken and turkey for the lady-folk, but we all know that chopped pork is the king of smoked meats. But we were in the heart of Texas, so I was willing to put aside my pre-conceived barbecue notions and sample some Texas ‘cue.

Monk: With that in mind, I was so very pumped that we were going to be able to make the 35 minute drive outside of Austin to Driftwood, which is truly in the middle of nowhere. Once you finally get there, the ranch itself is pretty impressive. In addition to the restaurant itself, which contains indoor and outdoor seating, the Salt Lick Cellar sells wine and champagne and there is also a banquet hall for events or weddings. Speaking of alcohol, that brings me to one of the best parts of The Salt Lick experience – it is BYOB. Just load up a cooler with all of the Lone Stars it can fit and have a seat while you wait for a table. Waits can potentially be long, though it only took our group about 20 minutes on a Saturday for lunch to get called. There was even a live band playing to entertain while you wait. Not a bad way to kill time while you prepare yourself for what’s to come.

Speedy: The first thing you notice when being walked to the table is the barbecue pit. It’s a circular stone pit with a wood fire and brisket, ribs, and sausage piled high on the grill. It is literally the most beautiful thing I’ve ever seen. We were seated at picnic tables and our incredible experience was about to begin.

Rudy: And incredible it was.  The menu allows you to pick and choose a meat or two a la carte, or for $19.95 you can pick the all you can eat option, which includes brisket, ribs, sausage, and 2 sides.  

Monk: Since we’re serious about our barbecue…

Speedy: …and because we’re men…

Monk: …we went with the all you can eat option, ordering baked beans and slaw to go along with our meal.

Speedy: The food came out relatively quickly, with the sides, bread, and a plate piled high with the meat. Clearly, this wasn’t going to be enough, so we ordered a second plate immediately and started digging in.

Rudy: I really enjoyed the sausage.  It had lots of flavor and did not have a hard consistency like it had been mass produced.  

Monk: I’m relatively new to Texas-style barbecue sausage, but I agree with Rudy that it had a lot of flavor. There are a few local places in Charlotte that try this style, and I’m becoming a fan the more and more I have it. This, obviously, was better than what we can get in Charlotte.

Rudy: The brisket was also very good, and could have been eaten without needing sauce, except for our 2nd (of 3) plate.  That brisket was very fatty.  However the brisket was still juicy and delicious overall.  

Speedy: Honestly, I was a little disappointed in the brisket. The good brisket we got was very good, but the second plate was really disappointing. I know brisket is really difficult to cook, but I was hoping for a bit more consistency between the briskets. Don’t get me wrong – it was still good – I just knew that second plate could be so much better. I do want to mention the sauce here. Provided to us was a spicy BBQ sauce that mixed really well this the brisket. I actually thought the sauce was so good that I found myself sopping up the leftovers on my plate with bread and eating that.

Monk: True that on the sauce. I had more bread than I reasonably should have just by doing exactly what Speedy just described. As for the ribs, they were very solid, with the tender texture you would expect from a reputable barbecue joint.

Rudy: My only complaint was the side dishes.  They put almost no effort into them and they were very disappointing.  But this is a Barbecue Blog and not a side dish blog, so we’ll move on.  

Speedy: Overall, we had a really great time. Big ups to Rudy for showing us his ‘hood and taking us to this great place.

Monk: Word. I’m not sure that I even ate anything the rest of the day – partly because I have a tiny stomach and partly because the food was just that good.

Rudy: The Salt Lick may not be the best barbecue in Texas, but it’s not too far off. The atmosphere itself puts it up there with the elites.  It was a great way to show Speedy and Monk that barbecue doesn’t just come from pigs.  

Ratings:
Atmosphere/Ambiance – 5 hogs

Brisket – 3 hogs
Sausage – 4 hogs
Ribs – 3.5 hogs
Sides – 1 hog
Overall – 4 hogs
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The Salt Lick Bar-B-Que on Urbanspoon