Monk: This Thanksgiving, consider leaving the cooking to the professionals at these Charlotte-area barbecue joints. You also get the added benefit of supporting a local business while you take it easy because let’s face it, we should all take it easy when we can. See below for information.
Big Tiny’s BBQ – Mooresville, NC
The Dixie Pig – Rock Hill, SC
Farmhouse BBQ – Gastonia, NC
The Improper Pig – Charlotte, Fort Mill
Jon G’s Barbecue – Peachland, NC
Mac’s Speed Shop
Midwood Smokehouse
Noble Smoke
OooWee BBQ – Pineville
The Q Shack
RayNathan’s – Gastonia, NC
Rock Store BBQ – Stallings
The Smoke Pit – Concord, Gastonia, Monroe, Salisbury
Longleaf Swine has announced their new location; instead of their previously announced stall at Transfer Co Food Hall they will be in a free-standing building that formerly housed Oakwood Cafe
Congrats to Big Tiny’s BBQ in Mooresville, who celebrated their 4th anniversary earlier this week
Foodie Score visits the Gastonia location of The Smoke Pit (the local chain’s 4th store), and reports back full bellies
🤤 If you want a meal that will truly fill you up and satisfy your tastebuds, visit one of The Smoke Pit’s 4 western NC locations. 👍👍 Here’s our experience:https://t.co/dj32nDv7SJ
Thankfully, it appears the fire last weekend at Pecan Lodge didn’t cause major damage and they were actually able to open later that day
I talked to Justin Fourton of @PecanLodge. Fire took out one of two smoker exhaust systems they have. They can still cook at 1/2 capacity. Will reopen within days. They have a very $$$ fan to replace, but dodged a bullet. https://t.co/1ksnSmwFdG
Pellet smokers are on the rise, according to J.C. Reid
Commercial-grade pellet smokers are elbowing their way into more smoke rooms. What they lack in producing deep smoke flavor, they make up for in cooking & cost consistency. Some pitmasters, stretched for time & capital, are making the switch. #houbbqhttps://t.co/6qs5VLFlrwpic.twitter.com/EtuUOnUq5T
Monk: We featured our favorite Charlotte barbecue restaurants and how to order takeout from them earlier this week, and in this post we are featuring our favorite restaurants from the Piedmont and western part of the state.
Please note: As everything is pretty much a fluid situation these days, please call ahead or check on social media to ensure that the restaurant is open and serving.
Barbecue Center (Lexington) Monday to Saturday, 11am to 8pm Call ahead to place order (336) 248-4633
BBQ King (Lincolnton) Monday to Saturday, 10am to 8pm Call ahead to place order: (704) 735-1112
Buxton Hall Barbecue (Asheville) Monday to Sunday, 12pm to 7pmClosed as of 4/1 Link to order online or call ahead to place order: (828) 232 7216
Hubba Hubba Smokehouse (Flat Rock) Thursday to Saturday, 11am to 7pm Link to order online or call ahead: (828) 595-9849
Hursey’s Bar-B-Q (Burlington, Mebane, Graham) Monday to Saturday, 11am to 9pm Link to order online plus drive-thru, delivery via GrubHub, or call ahead to order (336) 226-1694
Lexington Barbecue (Lexington) Monday to Saturday, 10am to 8pm Call ahead to place order: (336) 249-9814
Red Bridges Barbecue Lodge (Shelby) Wednesday to Saturday, 11am to 8pm; Sunday 11am to 4pm Call ahead to order: (704) 482-8567
Stamey’s Barbecue (Greensboro) Monday to Saturday, 11am to 9pm Link to order online or drive-thru
The Smoke Pit (Concord) Monday to Saturday, 11am to 8pm Link to order online or call ahead: (704) 795-7573
The Free Times profiles three Columbia-area pitmasters who are doing different styles of barbecue
A Free Times Cover Story: Bach Pham spent time with barbecue masters @CityLimitsQ, Big T's BBQ and Julio Salomon Esqueda and took a look at how they conjure their 'cue.https://t.co/ila77ctei0
— Post and Courier Columbia (@PCColumbia) July 17, 2019
🏖 We are very thankful to our employees for their hard work and dedication this year! We hope everyone has a restful vacation. We will reopen on Friday, August 9th 🏖. – Stacy and Aaron pic.twitter.com/hPFbmv0iHb
Instapot ribs: “The meat was tender and juicy, albeit a pallid gray color. Never mind, slap some sauce on those ribs and throw them in the hot oven until the sugars caramelize. They turned gloriously glossy with meat you could slurp off like a cartoon dog eating a chicken leg.“
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