Pig Out with Charlotte BBQ

The five-minute guide to Charlotte barbecue


Published:

Old Hickory House

Taylor Mathis

(page 1 of 2)

In charlotte, barbecue usually means eastern-style: slow cooked, tossed with a bit of vinegar-based sauce, and, if it’s served as a sandwich, topped with coleslaw. But to those who tend the large, smoky barbecue pits, every subtle variation—such as whether the pork is chopped into large chunks or pulled into delicate strands, what kind of sauce goes on top (or on the side), how long it’s smoked, and with what kind of wood—makes a difference. Here’s a quick look at the city’s barbecue evolution, from old-school, traditional ’cue to the new-school variety, with a twist.

 

1957- Old Hickory House (6538 N. Tryon St., 704-596-8014)

This family-run barbecue joint has been in its current spot on North Tryon since the 1970s. The dining room might feel like a time warp to the “Me” Decade, but the hickory smoked barbecue is classic. Cooked in a pit that’s open to the dining room, the tender, smoky ’cue is finely chopped and comes with the restaurant’s special, tomato-based sauce served warm alongside. The restaurant’s other specialty, a just-spicy-enough Brunswick stew, should not be missed.

1963- Bill Spoon’s Barbecue (5524 South Blvd., 704-525-8865)
The sign in front of the restaurant reads, “We’ve cooked the whole pig since 1963”—and that’s truly the mantra at Spoon’s. Nearly fifty years later, the restaurant still serves up the barbecue that made it famous (at least locally), topped with the same special house-made hot sauce, and served by the same family—founder Bill Spoon’s grandson, Steve, runs the restaurant today.

1988- Bubba’s Barbecue (4400 Sunset Rd., 704-393-2000) 

After starting on South Boulevard, Bubba’s picked up and moved north to its current location, just off Exit 16 on I-77, in 1994. (You’ll know you’ve arrived when you spot the big pig out front.) Here, the barbecue arrives unsauced, lightly seasoned with salt, crushed red pepper, and vinegar, and accompanied by bullet-shaped hush puppies, mustard-based coleslaw, and your choice of barbecue beans, green beans, fries, or potato salad. Top it with the spicy, vinegar-based sauce—and don’t forget the napkins.

2005- Mac’s Speed Shop (2511 South Blvd., 704-522-6227; 19601 Liverpool Pkwy., 704-892-3554; 2414 Sandy Porter Rd., 704-504-8500)

Part biker bar, part barbecue joint, this South Boulevard favorite in what used to be a transmission shop is almost always packed. (It’s even spawned two additional locations nearby in Lake Norman and Steele Creek.) The pork here is smoked, pulled, and tossed with the restaurant’s own slightly sweet Carolina BBQ Sauce. But unlike its more traditional cousins, this spot also offers lots of non-barbecue options such as wings, nachos, and salads.

2010- Sauceman’s (228 West Blvd., 704-333-7070)
Slow-smoked for more than twelve hours over a mix of local hickory and white oak, the Lexington-style barbecue at Sauceman’s is coarsely chopped into thick chunks and comes sandwiched between slices of Texas toast. Order yours plain or choose a specialty sandwich like the Dixie Cuban, which tops the barbecue with pimento cheese and fried pickles.

2011- Midwood Smokehouse (1401 Central Ave., 704-295-4227)
FS Food Group founder Frank Scibelli studied with pitmasters across North and South Carolina, Texas, Kansas City, Missouri, Memphis, Tennessee, and Florida before opening Midwood Smokehouse last year. The restaurant’s custom-built wood-burning smoker burns twenty-four hours a day and produces a smoky pork that comes finely chopped and dressed in a vinegar sauce—served with hushpuppies, pickled onions, and a choice of side. (Tip: order the bacon wrapped jalapeños.)

2012- City Smoke (100 N. Tryon St., 704-376-2295) 
Open since May, City Smoke is the latest venture from restaurateur Pierre Bader’s Sonoma Restaurant Group and serves up five kinds of barbecue: Kansas, Memphis, Texas, and eastern and western North Carolina. The jury’s still out on what this newbie will bring to the local ’cue scene.

2012- Queen City Q (225 E. Sixth St., 704-334-8437) The result of a partnership between veteran restaurateur J. D. Duncan and husband-andwife team Bryan Meredith and Sue Johnston, Queen City Q opened in February. Pitmaster Dan “Boone” Gibson hand pulls his pork, mixing fatty and lean cuts, and serves it with two sides, including peppery green bean casserole and three kinds of slaw. 

 

 

 

 

 

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