The Smoke Sheet

The Smoke Sheet and friends meet for Barbecue Saturday

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Monk: Earlier this month, Ryan (aka BBQ Tourist) and Sean (aka NYC BBQ) of The Smoke Sheet invited myself, Ronald Simmons of Master Blend Family Farms, Michael “Chigger” Willard of the Low and Slow Barbecue Show, and Paige Hogan of Barbecued_ to meet up at Jon G’s Barbecue for a Barbecue Saturday while they were in town from Omaha and New Jersey, respectively.

Not to be outdone, Ronald invited his friend and videographer Paul to video the experience, and this is how it turned out. Enjoy!

Description: The floodgates have opened in Peachland, NC. The Master Blend Gang, The Smoke Sheet, Barbecue Bros, Big Chigger, and Barbecued’s Paige all at Jon G’s, maxing out on a barbecue kick. Sean & Ryan, thank you so much for the honor! Tommy, Paige, and Will, it was incredible meeting you guys! Chigger, you are the man!! Thank you to the Jon G Pit crew for showing us such warm hospitality! Let’s get ready to bring the house down at 2024’s Carolina BBQ Festival. All Gas No Brakes 365!!

Buxton Hall Barbecue’s Closure is the Latest Blow for NC Whole Hog Barbecue

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Monk: Buxton Hall Barbecue has officially announced that it will close on November 22nd, 8 years after bringing whole hog to Asheville. In my latest for The Smoke Sheet published last week, I recap the history of Buxton Hall Barbecue and what its closing means to the state of new school North Carolina whole hog barbecue.

This article is exclusive to The Smoke Sheet. Want to read the full article? Subscribe over at The Smoke Sheet.

Previously on Buxton Hall Barbecue here at Barbecue Bros:

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

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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: 8/16/23 – The Runaway Longhorn Bull Edition

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Monk: As a result of some severe storms in the Charlotte area last week, a 900 pound longhorn bull got loose in west Charlotte and ran free for 4 days.

It would re-emerge once a day or so but no one was ever able to pin it down. It quickly soared to the top of the Charlotte-Mecklenburg PD’s most wanted (animals) list.

it wasn’t until the fourth day that the bull was found and euthanized by a hunter hired by the owner. No word on whether any barbecue was able to be made as a result.

Rest in Power, Runaway West Charlotte Longhorn Bull of 2023.

Native News

Midwood Smokehouse is the only barbecue restaurant in the CharlotteFive’s Reader’s Choice Poll for tacos

NC-based Cheerwine is now available at 4 Rivers Smokehouse restaurants across Florida

Speedy’s is back from vacation

Have you tried livermush before? This NC delicacy is not barbecue but is made from pig: “they ground pig’s liver and head meat and mixed it with cornmeal, salt, pepper, and sage to form something akin to a caseless sausage”

Non-Native News

The Smoke Sheet is now a paid newsletter, so consider subscribing for continued high quality barbecue content

John Tanner checks out Big Bad W Pit BBQ in Stafford, VA

Plus, is ZZQ the best brisket east of Texas?

POV: How to navigate City Limits Q’s queue (or is it que?)

Dispatch from an epic taco road trip from the Tales from the Pits guys

Tacos for the Cause this week at Fox Bros Bar-B-Q

J.C. Reid’s latest column is on beef brands

This year’s Pig Island NYC is September 9

ICYMI, this week’s episode of “BBQ USA” featured the Jeff Michner benefit at Pig Beach