Lexington Barbecue: Lexington, NC

222

with
Social Spice Guy
undefined
Savory Spice Shop

So I'm officially heading west. My first stop today was at Lexington Barbecue in Lexington, NC. The original, not to be confused with any "blank" Lexington Barbecues and Lexington Barbecues "blank". That tactic is being tried.

I learned a new barbecue term yesterday..."outside brown" while talking with Christopher Prieto. This is a term for the smoky edges of the pork shoulder. He advised me to asked for it here (because it isn't on the menu) and to get the coarse chop.

When I arrived I had to park my rig down on the street because the rather large parking lot was pretty much full. I could see smoke coming from the stacks as I hiked up the hill....of course smelled it too. Drawn to it, I peaked through the screened window and saw Charles, the pitmaster, working the pits. He gave me a friendly glance...so I pressed my face against the screen and started talking 'cue. Throwing my new term around I was quickly welcomed into the pit room.

After our chat I was really dying to try this "new to me" cut of pork. Right as I walked into the buzzing diner..ish BBQ joint I was greeted by Nathan Monk, the grandson of founder Wayne Monk, and he welcomed me to take a seat right at the counter. First things first, I asked for the outside brown. I was given three chop options, but stuck with the coarse...as advised! Nathan filled my order along with "ketchup style" slaw and hush puppies. He also threw in some authentic pig skins (not rinds) and some turkey.

I loved this outside brown. It reminded me of the "burnt ends" of briskets, but with that succulent pork texture. The other highlights were the slaw, perfectly textured pups and the dang wonderfully crisp pig skins...which I got a to-go order of!
Very kind and generous family and staff..thank you! One more thing...I also talked with two different gentlemen that sat by me at various times...didn't catch the name of the first guy..but he was great conversation. The second was a Savory Spice Raleigh customer! It's funny how things go full circle sometimes. #‎chasingbbq   


Comments on this Article


No comments on this article. Be the first!

Add a comment:


Name:


Email Address: (will not be made public)




To help us reduce spam please click on the symbols in the image below







Subscribe via RSS Feed:

Tags

5280 Magazine adobo Alabama All Natural allspice Ashlee Redger autumn Back to School Bacon baking bananas barbacoa Barbecue barbeque BBQ BBQ Recipes BBQ Sauce BBQ Spices beans beef Behind the Product Behind the Scenes bison Black Dip Blackening bloody mary boiled brine bouillon bread Breakfast brine brining buffalo sauce buffalo wings burger Burgers cajun Cajun Blackening california paprika Caramel Caribbean Carolina BBQ Carolina Reaper Cedar Plank chai Chasing BBQ Chicharron Salt chicken chile Chile Flakes chiles chili chimichurri chinese new year chocolate cinnamon Cobbler cocoa coconut coffee cold brine Columbian Columbus Day comfort food condiments cookbook cookies cooking with seeds corned beef creole Cuban Cue Glue curry dairy free dairy-free dessert Desserts dinner dip dip recipes dips DIY DIY Recipe Kits dressing dressings dried herbs Dry Brine Easter Easy Dinner Eggs extract extract recipes extracts fall Family-Friendly Father's Day fish flavored drinks fresh herbs Fresh Spices fudge game day Gardening garlic Georgia Georgia Peach Spice gift gift guide gift ideas gift packs gift sets gifts gluten gluten free gluten-free gluten-free menus gluten-free recipes gluten-free spices Grill grilling Growing From Seed guacamole Ham harissa harvest hatch green chile healthy healthy eating healthy recipes herb recipes herbs holiday holiday brunch holiday cocktail party holiday menu holiday open house hot hot sauce hungarian paprika ice cream Illinois Irish jalapeno Jamaican jerk Kansas City KC Barbecue Kebab Kentucky ketchup lamb Latin Lemon Lemon Bars Lemon Pepper lime Liquid Brine makrut mardi gras marinade Marinades Marinate Marinating marninate mayonnaise meatball Mediterranean Memphis Memphis BBQ menus Mexican Meyer Lemon Middle Eastern MM Local mortar and pestle mustard mustard seeds Mutton New Year's North Carolina onion organic paleo paprika Peach Peaches pepper peppercorns pickles popcorn pork Pork Chops Potluck pumpkin Pyramid Peak Quiche Quick and Easy recipes resolutions ribs Rudspice salad Salad Dressing salads Salmon salsa salt Salt Block Cooking salt free salt-free salt-free recipes salt-free seasonings salty Sauce savory savory spice Scallops seafood seed to seed seeds seedtoseed Shrimp sides Skewers Slow Cooker Smoke Cans smoked paprika Smoothie snacks sofrito soup South Carolina southwestern Spanish spanish paprika spice Spice Club Spice it Forward spice to plate spicy spring Spring Cleaning Sriracha St Louis St Patrick's Day St. Louis St. Patrick's Day Steak stocking stuffers storage sugar sugar free sugar free seasonings sugar-free summer summer recipes super bowl sweet Texas Texas Barbecue Texas BBQ Texas Spices Thanksgiving Toast toasting seeds tomato traditions turkey Valentine's Day vanilla Vanilla Beans Vegetarian vindaloo Weeknight Meals Whole Hog whole seeds wings winter