Monk: The local Fox affiliate for the Barbecue Bros’ hometown of High Point (where Rudy both interned and worked for a brief time) recently took a trip to the town of Welcome in neighboring Davidson County to visit the underrated Rick’s Smokehouse. Owner Rick Matthews gave Chad Tucker a behind the scenes look as he prepped barbecue chicken.
On my visit to Rick’s Smokehouse back in February 2020, I found them to be admirably carrying on the Lexington barbecue tradition despite being a relatively newer restaurant that opened in 2009. This piece covers the pit fire that burned the restaurant down in 2010 but they thankfully rebuilt and are seemingly thriving. I hope to make it back someday soon.
The 37th Annual Pigskin Pig-Out will take place April 8-9 and “will again feature a weekend of barbecue with the famous pig cookin’ contest, tailgating with friends and family, 1st Annual Pigskin Car Show, live music and carnival fun for all ages”
Dates and other specifics have been released about the Great Pirate Purple/Gold Pigskin Pig-Out Party, which is returning and scheduled for April 8-9 in Greenville. https://t.co/xZwtwFgFpJ
No, hushpuppies didn't get their funny name from cooking throwing fried cornmeal to barking dogs to make them hush. @mossr has the real story of this the iconic born-in-the-Carolinas treat originally known as red horse bread.https://t.co/rasL2wUhzy
Cobos Que bringing the heat: brisket boudin mac-and-cheese quesadillla
The @CobosQue 💥brisket boudin mac-and-cheese quesadilla💥 is pure (and maniacal) Houston genius. I shall hear no arguments to the contrary. https://t.co/2QsVs8ysVV via @houstonchron
Pitmasters have long used trimmings for sausage, but burgers—smoked and griddled—are easier ways to make the most out of expensive brisket. https://t.co/HTLhmoKxIg
Barbecue historian Robert Moss’ latest book is on the lost southern chefs
It's official: The Lost Southern Chefs, almost six years after I first pitched the idea to the University of Georgia Press, is now published and available! https://t.co/wWuy47IV7w
Huge donation from Hogs for the Cause to Our Lady of the Lake
HUGE DAY FOR HOGS! $500,000 given to @ololhealth in Baton Rouge to kickstart our second Hogs House. The on-campus housing will provide a place to stay for families being treated at the hospital. You helped make this happen, but there’s so much more left to do! pic.twitter.com/CEi2btzACc
A trio of John Tanner Barbecue stories on NC barbecue joints – Rick’s Smokehouse, The Barbecue Center, and Midwood Smokehouse – including where I (Monk) was able to meet up with him in Charlotte. I enjoyed a meal with John – he got the pork combo platter and I got the brisket – on the patio at the Park Road location of Midwood Smokehouse a few weeks back on a warm October weekday. John certainly has his bona fides when it comes to barbecue – he is a certified True ‘Cue Inspector for the Virginia and DC Metro area and has an impressive archive of reviews over at John Tanner’s Barbecue Blog – and is an even nicer man to boot. I enjoyed our lunch conversation that ranged from barbecue to NASCAR to John Coltrane. Be sure to check out his blog and like his Facebook page.
Native News
Blues on Franklin gives Chapel Hill a new barbecue option owned by three generation of Tar Heels
A new BBQ restaurant has opened on Franklin Street — touted as being owned by three generations of Tar Heels.https://t.co/UK30OuaRe3
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.
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