Why the Carolina BBQ Festival Could Be a Game-Changer
This week’s guest article is written by Monk, a native of North Carolina and co-founder of the Barbecue Bros blog. Along with his friends and fellow Barbecue Bros Speedy and Rudy, Monk has traveled around eating, rating, ranking, and reviewing barbecue joints since 2012. If you would like to write a guest article for The Smoke Sheet, please get in touch.
This May at Camp North End in Charlotte, Lewis Donald of Sweet Lew’s BBQ will be having a celebration of pork barbecue (or, just “barbecue” for those of us from NC) and we’re all invited. In addition to a fun-looking event, this year’s inaugural Carolina BBQ Festival also has a chance to help put Charlotte on the barbecue map. It will be the first barbecue festival in Charlotte for quite a few years, it will bring together some of the best pitmasters in the southeast, and it will also spotlight the still growing Charlotte barbecue scene.
It’s been almost 8 years since Charlotte hosted a tried-and-true barbecue festival. Part barbecue competition, part street festival, the Q City Championship ran for a few years in uptown Charlotte during the fall and was initially sanctioned by the Memphis Barbecue Network before switching over to the short-lived NC BBQ Association for its last iteration in 2014. It closed off the streets of uptown Charlotte for competition teams to waft smoke all over uptown but since you couldn’t taste the teams’ barbecue it didn’t feel dissimilar to the annual Taste of Charlotte or Speed Street festivals.
The Carolina BBQ Festival in May could be a game-changer for the Charlotte BBQ scene.
The Carolina BBQ Festival, on the other hand, looks to be a whole different animal. First off, its focus is strictly on pork instead of the multiple proteins needed for a standard competition turn-in box. Patrons will be able to enjoy beer, wine, and cocktails with a background of funk, soul, and bluegrass but the focus of the festival will be celebrating the different styles of barbecue throughout the Carolinas – East, South, and West (or Piedmont or Lexington-style).
Not to mention the proceeds from the festival will go to three charities: the Piedmont Culinary Guild, Operation BBQ Relief, and World Central Kitchen.
Charlotte has hosted some great pitmasters over the years in infrequent, one-off events – Sam Jones at Midwood Smokehouse and the Free Range Pig Pickin’ and Ed Mitchell at Midwood Smokehouse come to mind – but the Carolina BBQ Festival is bringing together 6 acclaimed pitmasters with roots in North and South Carolina.
Charlotte-raised Bryan Furman of B’s Cracklin’ Barbecue and Tay Nelson of Bobby’s BBQ will represent the Palmetto state, smoking a whole hog and dressing it with a mustard-based sauce. Bryan Furman is looking for his next opportunity in Atlanta after the unfortunate burning down of his second restaurant some years ago but has been recently doing pop-ups in the Atlanta area. Tay Nelson has found success in Fountain Inn, SC (just outside of Greenville) after he famously opened up Bobby’s BBQ after doing extensive research on YouTube.
Elliot Moss of Buxton Hall Barbecue will be one of the featured pitmasters at the Carolina BBQ Festival. (Photo via Buxton Hall Barbecue / Facebook)
Nathan Monk, third-generation owner of Lexington Barbecue, and Elliot Moss of Buxton Hall Barbecue in Asheville will represent the West, cooking Piedmont or Lexington-style shoulders. It will be fascinating to see Moss’ influence on Lexington-style barbecue where his focus has primarily been Pee Dee-style whole hog and brisket at his restaurant in Asheville.
Matthew Register of the fantastic Southern Smoke and Brandon Shepard of Shepard Barbecue in Emerald Isle will handle the eastern NC vinegar-pepper duties. I was a big fan of Southern Smoke when I visited in Summer 2020 and hope to be able to catch up with Matthew again while he’s in town. I haven’t yet had the chance to try Shepard Barbecue but between this and the Pinehurst Barbecue Festival, he’s got a busy summer coming up.
Ronald Simmons of Master Blend Family Farms will provide the pork for the Carolina BBQ Festival. (Photo via Master Blend Family Farms / Facebook)
And Ronald Simmons of Master Blend Family Farms in Kenansville, NC will be providing all hogs and pork for the festival. He himself has been getting into barbecue after being a recipient of the Kingsford “Preserve the Pit” Fellowship in 2021.
Charlotte may not have experienced the same barbecue boom that Raleigh did (even if the ended up being to a lesser degree than expected due to the pandemic), but in Sweet Lew’s BBQ and Jon G’s Barbecue, we have two places to be proud of when it comes to #CLTBBQ. Lewis and Garren and Kelly Kirkman won’t be cooking for the main festival; instead, they are cooking for a VIP brunch the morning of the festival. While they’ve each gotten great media coverage up to this point, this event will surely open them up to new and different circles of influence in the southeastern food and barbecue scene.
The pork at Southern Smoke is impressive, so expect top-tier pork dishes at the Carolina BBQ Festival. (Photo by Southern Smoke / Facebook)
Then there’s the fact of Charlotte hosting such an event in the first place. While anyone who pays attention to barbecue may not bat an eye at such a celebration of barbecue, it reminds me of something more along the lines of an event at the Charleston Wine + Food Festival or any number of similar events in Texas like the Texas Monthly BBQ Festival. These types of events don’t seem to happen in Charlotte. Not to get ahead of myself, but let’s hope this festival becomes a mainstay of the Charlotte food scene for years to come.
The inaugural Carolina BBQ Festival has a chance to put Charlotte barbecue on the map through its first-of-its-kind festival for Charlotte, its collection of talented pitmasters from the Southeast, and its spotlight on the current Charlotte barbecue scene. The slogan of the festival is “Divided By Sauce, United By Coals” and in that spirit, I hope Charlotte shows out in unity for what is sure to be a fantastic afternoon of barbecue. I hope to see you there.
The Carolina Barbecue Festival takes place Sunday, May 21st from 12-4 at Camp North End in Charlotte. More information and tickets are available on their website.
Monk
Co-Founder, Barbecue Bro
Raikes Beef Co. offers 100% Nebraska-born and raised American Wagyu and Angus beef shipped directly from their farm to your door. Use the promo code SMOKESHEET for 15% off all online orders through the end of May. CLICK TO ORDER HERE.
—Amy Mills spoke with the Huffington Post about her businesses and advice for barbecue novices.—
HOT OFF THE PRESS
Amy Mills of 17th Street Barbecue and OnCue Consulting has made a huge impact on the barbecue business. She spoke with Emily Laurence of the Huffington Post about making her own way, which includes writing the James Beard-nominated book “Peace, Love, and Barbecue,” as well as launching her own barbecue consulting company. “I have consulted for thousands of barbecue entrepreneurs,” Mills said. “The number one question they ask me is how to hold the meat and make it taste good all day. Here’s what I tell them: You have to have a good process for holding it. Anyone can make great barbecue and it tastes great when it comes right out of the pit. But you have to be able to serve it all day. The key to this is to not expose the barbecue to air; air is the enemy of barbecue.” READ MORE.
The National Barbecue & Grilling Association announced this week that Kell and Janet Phelps, who own the Barbecue News Magazine, have purchased and will be leading the NBBQA organization in the future. The organization will be changing its structure soon under the new leadership. Kell and Janet Phelps spoke at the NBBQA conference this week about the changes, as reported by the Grab 'Em in the Brisket podcast. READ MORE.
Daniel Vaughn of Texas Monthly shared an inspirational BBQ review this week regarding Vargas BBQ in Edinburg, Texas. Pitmaster Ramiro Vargas and his wife Nidia started their barbecue business as a way to raise money for medical bills and have become deft experts in all things barbecue. “The food the Vargas family is producing is great, especially given their complete lack of cooking skills just a few years ago,” Vaughn writes. “They’re building a joint that will please the smoked brisket diehards, while also shining a light on the cooking traditions of their region. And everything is infused with their own identity, which has been shaped by struggle and rebirth.” READ MORE.
More than three years after temporarily closing for what was meant to be a relatively quick remodel, Grand Ole BBQ y Asado is nearly ready to reopen its flagship location in the North Park area of San Diego. “A 1,000-gallon Texas pit and three grills will cook up bigger batches of its signature smoked meat, from tri-tip and brisket to pulled pork, Texas turkey, hot links, and ribs,” Eater San Diego reports. "The larger kitchen means even more menu items, including new sides like sticky rice and kimchi and vegan versions of chili, tacos, and burgers." READ MORE.
ADDITIONAL READS
After a two-year absence, 2,000 meat lovers came out for the Houston Barbecue Festival this past weekend.
Writer John Tanner wrote about "the folly of politicians betting on championships" and blames Gov. Roy Cooper for North Carolina’s loss in the NCAA championship game.
The newest episode of Top Chef dives into Houston barbecue. Monk from Barbecue Bros recaps it here.
Arden is trying to bring BBQ indoors with pellet smokers that have 'smoke elimination' technology.
Pig Beach BBQ in NYC will bring together pitmasters from across the country for a benefit event on April 30.
J.C. Reid writes in the Houston Chronicle about why Texas barbecue joints are decorated with bumper stickers.
Dallas pitmaster Tim McLaughlin of Lockhart Barbecue fame will open a new spot called Crossbuck BBQ in Farmers Branch.
Here’s the story behind “Chipped Chopped Ham,” a unique BBQ sandwich from above the Mason-Dixon Line.
Eater Houston has updated its list of the 18 best barbecue joints in the Houston area.
Southside Market’s Taste of Texas BBQ is now shipping nationwide. Place your order now.
—Mark Wiens travels to five top Eastern North Carolina-style restaurants on this Ultimate American Barbecue tour.—
WATCH
Ultimate American Barbecue: Kings of Whole Hog — Mark Wiens
YouTube food traveler Mark Wiens takes you on the ultimate BBQ tour of Eastern North Carolina, which is famous for whole hog barbecue. North Carolina is known as one of the four major barbecue capitals of the world and barbecue is a huge part of the local culture. During this food tour, he visits five of the best restaurants in North Carolina, known for their delicious Eastern North Carolina-style BBQ. WATCH HERE.
LISTEN
Spending A Week In Traeger Country — This Week in Barbecue
In this episode, host Rasheed Phillips revisits Momma Los's as she has opened the doors to her new location. The barbecue community anxiously awaits the announcement of the recipients for the Preserve The Pit Program. Phillips was invited to spend a week in Traeger Country for the Traeger 2022 Summit. Learn all about his time and experience there on this week's episode of This Week In Barbecue. LISTEN HERE.
READ
Carnivore-ish: 125 Protein-Rich Recipes to Boost Your Health and Build Muscle — Ashleigh Vanhouten and Beth Lipton
Eating well can seem complicated, but it doesn’t have to be. The truth is, one of the keys to having the energy, optimal body composition, and overall wellness we crave is the thing we’re so often told is bad for us: animal protein. In their new book, Carnivore-ish: 125 Protein-Rich Recipes to Boost Your Health and Build Muscle, Ashleigh VanHouten and Beth Lipton cut through the clutter and dogma to provide an accessible and informative resource about adding more healthy protein to your meals. This book busts the myths and fear-mongering and explains how and why to include these foods, which taste delicious, provide satisfaction, and can help you look and feel the way you want to. Whether you’re a lifelong meat-eater looking for new and creative ways to get more animal protein, or you’re finished with fads and seeking a health-boosting diet you can stick to, Carnivore-ish will help you enjoy a satisfying, protein-forward way of eating. ORDER HERE.
—Ray Sheehan’s recipe for Smoked Beef Plate Ribs is easy to make and will melt in your mouth. (Photo by Ken Goodman)—
Smoked Beef Plate Ribs
By Ray Sheehan
At first glance, these giant beef ribs can seem a little intimidating. However, they are easy to make on the Big Green Egg. Just give them a dusting of beef rub before they hit the smoke. These are the kind of rich, tender, melt-in-your-mouth ribs that will satisfy that primal urge to gnaw meat from a bone.
Learn more about Southside Market Barbeque.
—A lot of big barbecue events are planned for 2022. Let's go!—
April 20, 2022: Brisket King NYC — Brooklyn, New York
If you love brisket (and if you're reading this you probably do), you won’t want to miss Brisket King NYC 2022 in Brooklyn. The event will be held at the huge outdoor space at Pig Beach NYC in Brooklyn. More than 15 NYC-area chefs and pitmasters will be there serving up their takes on brisket and pastrami. MORE INFO HERE.
April 30, 2022: 2nd Annual Jeff Michner BBQ Benefit — Queens, New York
The 2nd Annual Jeff Michner BBQ Benefit will be held at the new Pig Beach NYC location in Queens. It features a huge lineup of some of the best pitmasters in the country, including Chris Lilly, Billy Durney, Tuffy Stone, Sam Jones, Carey Bringle, Amy Mills, Pat Martin, Brad Orrison, Grant Pinkerton, John Wheeler, and many more. If you live in the area and love BBQ, do not miss this. MORE INFO HERE.
May 6-8, 2022: Kansas City BBQ Festival — Kansas City, Missouri
The second year of the “KCQ,” a non-competition barbecue event that celebrates barbecue from Kansas City and many other barbecue towns. It will take place in the parking lot of Arrowhead Stadium and feature barbecue from KC-based mainstays and out-of-towners. Last year’s event featured ‘cue from Joe’s Kansas City, Jones Bar-B-Q, Plowboys BBQ, 2M Smokehouse, Black’s BBQ, Central City BBQ, and Sugarfire Smokehouse, so expect great joints to be involved in 2022. MORE INFO HERE.
May 11-14, 2022: Memphis in May — Memphis, Tennessee
The Memphis in May World Championship Barbecue Cooking Contest is a four-day competition held in Memphis, TN. Teams representing the best of barbecue that have been honing their craft for years compete for the title of World Champion and a share of the more than $140,000 in prize money. The Contest features championship pork categories of Ribs, Shoulder, and Whole Hog, as well as the ancillary competitions of Hot Wings, Sauce, and “Anything But Pork.” The 2022 competition will be held in the Memphis Fairgrounds due to construction at its normal home at Tom Lee Park. MORE INFO HERE.
May 22, 2022: Carolina BBQ Festival — Charlotte, North Carolina
The first-ever Carolina BBQ Festival will be held in Charlotte, North Carolina, with some of the biggest names in Carolina barbecue. The event is the creation of Lewis Donald of Sweet Lew’s BBQ in Charlotte and will celebrate three regional styles of Carolina barbecue. The one-day event will include legendary barbecue from Bryan Furman, Buxton Hall’s Elliott Moss, Jon G’s Garren Kirkman, Lexington Barbecue’s Nathan Monk, Southern Smoke BBQ’s Matthew Register, Tay Nelson of Bobby’s Barbecue, and more.. MORE INFO HERE.
June 4, 2022: Troubadour Festival (Georgetown edition) — Georgetown, Texas
After a huge inaugural event in Celina, Texas in 2021, the Troubadour Festival will be expanding to three different event locations this year. The first of these will be in Georgetown, not too far from Austin. Music headliners include The Panhandlers and William Clark Green, and pitmasters will be there from 2M Smokehouse, Blood Bros. BBQ, Interstellar BBQ, J-Bar-M BBQ, Leroy and Lewis, and more. MORE INFO HERE.
June 10-11, 2022: Made for KC BBQ Championship — Kansas City, Missouri
Pitmasters in the Kansas City area are invited to compete in the first annual “Made for KC BBQ Championship,” with a chance to win a combined prize purse totaling $46,000. The Grand Champion will be showcased in a competition BBQ-themed restaurant in the new terminal at the Kansas City International Airport. The Outstanding Hospitality Management Group is partnering with the Kansas City Barbeque Society (KCBS) and Old World Spices & Seasonings to hold the event on June 10-11, 2022 at Worth Harley-Davidson. MORE INFO HERE.
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