The Carolina BBQ Festival Delivered On Its Promise

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.

On a perfect spring day in a perfect setting, the first annual Carolina BBQ Festival capped off Barbecue Month in style at Camp North End in Charlotte, North Carolina in late May.

My hopes were high, as I had previously written, and I was heartened to see that first, the VIP tickets, and then the General Admission tickets, sold out in the weeks ahead of the festival. As someone who can now be considered a longtime Charlottean (having lived here for 17+ years), sometimes you can never tell whether Charlotte is going to show up for a brand new festival, but they did. Lewis Donald and his team can build off a sold-out festival going into next year’s edition. 

Of course, the big selling point for the festival was the barbecue talent that would be rubbing elbows together, and on that front, it did not disappoint. 

The biggest lines of the day were for former Charlottean Bryan Furman’s whole hog served with his signature bourbon peach sauce that pulled from his current Georgia roots. Tay Nelson of Bobby’s BBQ in Fountain Inn, South Carolina handled the sides of slaw and an almost dessert-like sweet potato side dish that seemed to be a fan favorite.

Elliott Moss of Buxton Hall Barbecue built a behemoth cinder block pit on the Boileryard grounds and smoked his Eastern NC (though more accurately SC Pee Dee-style) whole hogs overnight. Matt Register of Southern Smoke brought the elevated sides with a BBQ saltine cracker casserole, tomato salad, and cornbread.

Not to be outdone, Nathan Monk, the 3rd generation pitmaster of Lexington Barbecue, brought a bunch of Lexington-style pork shoulders and red slaw smoked the night before in the storied Lexington Barbecue pits while Brandon Shepherd of Shepherd’s Barbecue in Emerald Isle handled the sides of Mexican street corn and baked beans.

For those fortunate enough to snag a VIP ticket, Jon G’s Barbecue brought the heat with its beef rib croissant and jalapeno cheddar grits with a burnt end garnish. VIP guests also got to try Sweet Lew’s pickled ramp sausage and cheesy potatoes and a side of his version of hash and rice.

Oysters were provided by North Sea Oyster Co and Crystal Coast Oysters. Oysters plus a couple of mimosas or bloody marys made for a very filling experience for VIP customers, for sure.

Before I go any further, I should pause to give props to all of the pitmasters who came from all over NC and the Southeast, many of which were running off of a lack of sleep due to running their restaurants or handling catering gigs. 

On the entertainment front, several local bands kept the crowd entertained. Carolina Gator Gumbo started off the afternoon with their Cajun creole music before giving way to Justin Fedor & the Denim Denim. Fedor, who also spends time in Charlotte psych-rock band Ancient Cities, channels his country-rock troubadour in this band of his. Finally, Emanuel Wynter capped off the afternoon with a unique blend of his violin skills with a talented band behind him switching easily between genres. In between sets, DJ That Guy Smitty kept the crowd’s heads bopping with his mix of funky and soulful tunes.

As successful as the debut festival was, next year I’d like to see a second wave of customers enter the fest after the initial rush of people moves through. While there are long lines for the first hour or two, there was not as much activity in the tents in the third and fourth hours while there was still plenty of food. No doubt Lewis and his team are working through that and more tweaks for next year’s festival.

Speaking of which, Lewis told me he has even bigger and better plans for next year’s edition, and I can’t wait until he unveils them to the public. The first Carolina BBQ Festival was certainly a great start to what hopefully becomes a Spring tradition in Charlotte. For me, it more than delivered on its promise to put Charlotte barbecue on the map.

Monk
Co-Founder, Barbecue Bros

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—The Barbecue Hall of Fame Inductees for 2022 were announced last week.—

HOT OFF THE PRESS

The American Royal’s Barbecue Hall of Fame announced the four inductees and three legacy inductees last week. The new inductees are John Markus, Ed Mitchell, Joe Traeger, and Lee Ann Whippen, who “are being inducted in recognition of their notable impact on the barbecue craft through achievement and service.” Additionally, Bobby Mueller, Karen Putman, and Adam Scott were selected as legacy members. “Induction in the Barbecue Hall of Fame is barbecue’s top honor,” said Jackie McClaskey, interim CEO of the American Royal Association. “Selected from a pool of more than 80 nominees, this year’s inductees were evaluated and voted on by the Barbecue Hall of Fame nominating committee and living Barbecue Hall of Fame inductees based on their contribution, achievement, and service within the barbecue community.” The 2022 inductees will be recognized during the American Royal World Series of Barbecue on October 1. READ MORE.

Thrillist has compiled a compelling list of the “57 American barbecue joints you need to visit right now.” The list stretches across the entire U.S., with entries from Oregon, California, Arizona, Missouri, Tennessee, Florida, New York, and of course, Texas. While the list features a few entries we disagree with, this is a great overall list that’s handy for traveling and for arguing with your barbecue-loving friends. READ MORE.

Daniel Vaughn of Texas Monthly reports that Willie Meshack’s BBQ, which opened in Plano in January, is adding another cuisine to a long list of those that have been fused with Texas barbecue. The spot mixes Trinidadian flavors alongside classic smoked Texas meats, with a menu that includes smoked jerk chicken, Trini pepper sauce, and fry bread sandwiches. The couple behind the operation is Willie Meshack Jr., who was born into a Texas barbecue family, and Roberta Plaza, who was born in Trinidad. Roberta “now spends most of her time at Willie Meshack’s BBQ finding ways to combine her family’s recipes with the barbecue dream her husband inherited growing up in a barbecue family.” READ MORE.

As you prepare for a summer full of barbecuing and grilling, the Wirecutter has compiled a novel list of essential items to have at a backyard barbecue. “Even though all you really need is a gas or charcoal grill and some fresh ingredients, there’s a lot more that goes into hosting or attending a great barbecue,” the article notes. This gear, all recommended by Wirecutter’s experts, will make your next BBQ the envy of the neighborhood.” The items include a thermometer, stainless steel cups, a patio umbrella, camping chairs, a rechargeable mosquito repeller, and more. READ MORE.

John Tanner recently shared his experience at Red Bridges Barbecue Lodge from his North Carolina Piedmont barbecue tour and he strongly endorses the joint. "The meat was delicious," Tanner writes. "It was moist, tender, and flavorful, a wonderful blend of pork and smoke. The dip brought out the flavor and added just a touch of tang and pepper. I began to understand the Garden and Gun voters’ choice of Red Bridges as #1." READ MORE.
 

ADDITIONAL READS

LeAnn Mueller and Allison Clem of Austin’s la Barbecue are teaming up with Stephanie Gilbert for a ‘savory scone’ collaboration at Sprinkles.

A recent report has proclaimed that Franklin Barbecue is America’s most “Instagrammable” barbecue spot, though barbecue author of the “research” that went into the study.

Here are Austin’s 11 best spots for brisket and fixins, according to Austonia.

Military.com profiled Veterans Q, a company founded by Steve Lulofs we featured last year that gives back to veterans organizations.

Mississippi’s The Shed Barbeque and Blues Joint is scheduled to open a second location in Baton Rouge this month.

Pitmaster Kevin Bludso was featured on Today and gave tips on preparing delicious barbecue brisket along with recipes for spareribs, whole chicken, and potato salad.

Pig Beach NYC pitmasters Matt Abdoo and Shane McBride shared their recipes for juicy pork shoulder and collard greens from their new cookbook.

J.C. Reid wades into the debate over the great backyard cooking debate over barbecuing vs. grilling. 

Food & Wine shares classic barbecue dishes and the wines they should be served with.

Tasting Table shares the story of how the history of barbecue sauce goes back farther than you think.

rk Wiens experiences the unique barbecue tradition of Lexington, North Carolina.—

WATCH

Extreme Barbecue Tour in Lexington, North Carolina — Mark Wiens

In this video, YouTube food vlogger Mark Wiens experiences what makes Lexington-style North Carolina BBQ unique. He visits Lexington Barbecue, a legendary spot for barbecue known for tender pork shoulder and crispy hush puppies. He samples the chopped and mixed pork shoulder served with the tangy vinegar sauce that has just a touch of ketchup added. Next, he heads to Greensboro, North Carolina to eat at Stamey’s Barbecue, another one of the most renowned BBQ institutions in North Carolina. WATCH HERE.

LISTEN

Texas Monthly’s Daniel Vaughn — Tales from the Pits

Five years ago, Bryan Norton and Andrew Martinez launched Tales from the Pits to help tell the stories behind the people in barbecue. Daniel Vaughn’s writing and documenting of Texas barbecue has been one of their (and everyone else in the state’s) biggest resources in seeking out new places and visiting the classic joints. Daniel joins the hosts on this episode to discuss all things barbecue past, present, and future, Texas Monthly, and more. LISTEN HERE.
 

READ

Seared: The Ultimate Guide to Barbecuing Meat — Genevieve Taylor

Seared is a one-stop-shop for recipes and practical advice that will help you get the most from cooking meat on your barbecue, beginning with the science of why we need to cook different cuts in different ways and the physics of how fire works. Divided into two sections – BEAST and BIRD – and into SLOW and FAST within those sections, live-fire cooking expert Genevieve Taylor covers everything you'll ever need to know about buying and cooking all kinds of meat, from steaks and fillets to whole joints and whole birds, and looking at techniques from brining to marinading, smoking to braising, searing super-hot and low and slow cooking. Genevieve provides essential information about setting up your barbecue, sourcing your fuel and lighting your fire and setting up your grill, with troubleshooting tips throughout. Full of succulent, colorful recipes, Seared is the most useful, practical, and comprehensive guide to grilling meat on the market. ORDER HERE.

—This recipe for the red slaw served in Lexington, North Carolina is delicious and easy to make.—

Easy Lexington NC Style Red Slaw

By SouthernSimply

This Lexington NC-style red slaw is a great accompaniment for any meal, but especially BBQ, smoked meats, and hot dogs. This tangy, crunchy, and delicious dish is easy to make with only 5 simple ingredients plus salt and pepper. Enjoy this Southern Food, Simply Done.

Learn more about Southside Market Barbeque.

—A lot of big barbecue events are planned for 2022. Let's go!—

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.

June 17-19, 2022: Denver BBQ Festival — Denver, Colorado
The 4th annual Denver BBQ Festival will return this June at Empower Field at Mile High. Don’t miss this chance to grab an ice-cold brew and sample pure smoked bliss from award-winning pitmasters from across the country. The final day of the event coincides with Father’s Day, which makes a ticket a potentially amazing gift for BBQ-loving Dads. MORE INFO HERE.

August 4-7, 2022: Windy City Smokeout — Chicago, Illinois
Get ready for beer, BBQ, and country, because the Windy City Smokeout BBQ & Country Music Festival is returning to Chicago soon. The Windy City Smokeout is one of the largest barbecue festivals in the U.S., with this year’s edition bringing a stunningly good lineup together of veterans and newcomers. Read our 2019 Windy City Smokeout recap to learn about the experience. MORE INFO HERE.

September 2-4, 2022: Pinehurst Barbecue Festival — Village of Pinehurst, North Carolina
The Pinehurst Barbecue Festival, presented by Pinehurst Resort, US Foods and The Pilot, is a “Celebration of Taste and Tradition” featuring award-winning pitmasters from across North Carolina in one of the most picturesque settings in the entire state. The three-day event, staged in and around the historic Village of Pinehurst, offers a unique culinary sampling experience of various barbecue meats and traditional sides. MORE INFO HERE.

September 10, 2022: Pig Island NYC — Staten Island, New York
Pig Island NYC will celebrate its 13th year on September 10, 2022, at Snug Harbor on Staten Island. Join in for all-inclusive food and drink, from all-star pitmasters and chefs who will be serving up delicious porky goodness, as well as local breweries, distilleries, and cideries. Top chefs will compete for the best dishes and event-goers reap the benefits. Expect a ton of amazing eats and a great place to picnic with friends and family for the day. BUY TICKETS HERE.

Sept 28 - Oct 2, 2022: American Royal World Series of Barbecue — Kansas City, Kansas
The American Royal World Series of barbecue is the largest BBQ competition in the country. On top of a massive KCBS competition with roughly 500 teams from around the country, this signature Kansas City event includes public-facing activities, including live music, delicious BBQ and local food, a full lineup of kids activities, and a vendor fair authentic to Kansas City and BBQ enthusiasts. Read our 2021 recap of the event to learn more about the experience. MORE INFO HERE.

Sept 30 - Oct 2, 2022: Q in the Lou — St. Louis, Missouri
The annual Q in the Lou is happening again this fall! Don’t miss this chance to grab an ice-cold brew and sample pure smoked bliss from award-winning pitmasters from across the country. The event is held nearby the St. Louis Arch and held the final weekend of regular season play for the St. Louis Cardinals. MORE INFO HERE.

November 11-13, 2022: KCBS World Invitational — Gadsden, Alabama
The Kansas City Barbeque Society’s biggest event for the rest of the year is the fourth annual KCBS World Invitational Barbeque Competition. The event will bring together top champion pitmasters to compete for the title of “KCBS World Champion.” This event will feature three full days of contests and events. There will be both an open contest and a Master Series contest. Plus, backyard teams will be eligible to compete in the open against Master Series teams without impacting their Backyard status. MORE INFO HERE.

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