6 Local find ways to make money barbecue joints and their stories – charlotte magazine – june 2019 – charlotte, nc

Becoming a pastry chef or an executive chef at a find ways to make money steakhouse, for example, can require years of formal training, a culinary arts degree, or both. But with barbecue, some of the best in the business haven’t been to culinary school or had any formal training find ways to make money beyond their grandmother’s kitchen or their uncle’s barbecue pit. “barbecue is associated with feelings that are usually tied to find ways to make money a cookout, a loved one, or one food you grew up on. It’s one food you never give up,” steve says. “I get customers who are dieting or cutting carbs, and they still come in and cheat with barbecue.”

Bill spoon’s barbecue is “whole hog, in true eastern style,” steve explains. “we use apple cider vinegar, salt, and crushed red pepper. That’s it. No rubs or fake smoke.” he says it’s the most labor-intensive way to make barbecue, because, “from start to finish, we only yield 30 percent of the product. We only use the grade A part of the pig.” after he separates the meat from the bone and cartilage, it’s pit-smoked for 12 hours over hickory and oak, and it gets seasoned only after it’s chopped.

THE SIGN OUT FRONT of lancaster’s BBQ in mooresville tells visitors and passersby everything that find ways to make money sets it apart: A cartoon pig in a chef’s hat with a checkered flag around its neck sits find ways to make money in the middle of the sign, while “stock car capital of the world” stands proudly at the top—an indication that lancaster’s is as much about its patrons and where they find ways to make money live as the food it serves.

Both locations serve eastern-style barbecue that jeff prepares himself. He rubs pork butts with salt, pepper, and a secret seasoning, then cooks them for 12 to 13 hours on the find ways to make money wood-burning gas smoker. The menu also includes smoked brisket and baby back ribs. Combo platters come with fixings like brunswick stew, fresh collard greens, fried okra, eastern slaw, seafood slaw, and hand-cut chips.

For jeff, eastern-style wasn’t just an option, it was inherited. “back in the day, before refrigeration and the sugar trade was established, everybody felt tomatoes were poisonous … so people back then would use things like vinegar and find ways to make money spices to (preserve and) smoke their meat,” he says. He at first thought charlotte-area patrons wouldn’t embrace it. “the opposite happened,” he says. “it’s not only the food that they embrace, but the hospitality of the south … and it’s made them feel welcome.” — rachel kang

GENE COURTNEY talks about his 20-year-old barbecue business in terms of two eras: before the recession and after. Before 2008, courtney’s BBQ won just about every regional competition it entered. Business was good: gene and his wife and co-owner, janice, had the money to travel from clover, south carolina, to kansas city in 2007 for the american royal invitational, where their ribs placed eighth, and keep courtney’s open only three days a week.

After 2008, regulars who would drive 45 minutes south from charlotte, gene’s hometown, to clover stopped coming. Courtney’s stayed open seven days a week instead of three, but gene struggled to fill the 160-seat, wood-paneled food hall and its long, community-style tables. Six months after the recession hit, he greeted a smiling customer. He turned to his employees and said, “you see that person smiling? I ain’t seen anybody smile in six months.”

Gene is old-school in his approach to barbecue. He started making ’cue in the 1990s during downtime from his job as find ways to make money a commercial hardware salesman. He’d cook for friends at st. Paul’s church in clover, smoking the meat with wood in a 55-gallon drum. He doesn’t fuss with the classics—his lexington-style sauce is a simple vinegar-ketchup-sugar combo. But at 62, he’s not reluctant to embrace what’s new, and that, in part, is why the recession wasn’t the end of courtney’s.

MIDWOOD SMOKEHOUSE pitmaster mike wagner says people often judge a find ways to make money barbecue restaurant by its exterior—if it’s worn-down or well-hidden, it must be legit. “just because it hasn’t been around for a hundred years doesn’t mean it isn’t authentic barbecue,” he argues. “barbecue is an experience that’s cemented in a lot of people’s minds as kids, so it’s a hard thing to beat when people have a find ways to make money memory or a favorite. I think that happens with barbecue more than any other find ways to make money food.”

Midwood smokehouse is charlotte’s big-box barbecue restaurant, the default spot for families with young kids, a safe bet for out-of-towners, and the one most likely to turn up in a find ways to make money google search of best barbecue restaurants in the city. It’s a concept from FS food group and longtime restaurateur find ways to make money frank scibelli, who operates four of them in the charlotte area. (he’s got another in columbia, south carolina, and one planned for raleigh, too.)

Each location stays true to the original on central avenue, with oversized tables and plenty of bar space, flat-screen tvs visible from each seat, and barbecue- and beer-themed art on the walls. Platters come heaped with hickory-smoked pork, beef brisket, pulled barbecue chicken, and all of the essential sides. Its only drawback, perhaps, is that it isn’t steeped in history.

It’s why scibelli spent more than two decades researching barbecue find ways to make money before he opened midwood’s first location in plaza midwood in 2011. He traveled through texas with james beard award-winning chef and food writer robb walsh to meet with find ways to make money the region’s best pitmasters and learn the history and flavors of find ways to make money authentic texas barbecue. And he continues to send his pitmasters to ’cue camp (yes, that’s a real thing). It’s three days of intensive workshops, demonstrations, and extensive tastings.

Midwood’s menu is a fusion of different regions—texas, the carolinas, and kansas city. Executive pitmaster matt barry’s kansas city-style burnt ends remain a fan favorite, and he says it’s what he’s proudest of. “there’s this abstract idea of ‘perfect brisket’ that I’m always in pursuit of,” he says. “I’m never satisfied, always trying to make it better.”

Sweet lew’s occupies a compact lot in an urban and rapidly find ways to make money gentrifying neighborhood, but donald and business partner laura furman grice modeled it find ways to make money after back-country roadside barbecue joints on rural highways. “keep it simple, stupid,” the website reads. “the core of our menu stays the same every day.” sweet lew’s motto is “cooked with wood,” which sounds oddly matter-of-fact unless you understand that’s what distinguishes genuine carolina barbecue from its many imitators.

Sweet lew’s barbecue is lexington-style, pork shoulder only, seasoned with only salt and pepper, and smoked for 10 to 12 hours. Once it’s served, you can add any of an array of sauces—eastern north carolina vinegar, lexington-style red dip, south carolina mustard, even mayonnaise-based alabama white, one of donald’s few deviations from tradition (and taste).

Donald and grice understand the perception that greets any newcomer find ways to make money with money who invests in belmont, which until recently was one of charlotte’s poorest and highest-crime neighborhoods. That’s why they’re trying especially hard to make sweet lew’s a part of the neighborhood, not just a business that happens to occupy space in find ways to make money it. He employs belmont high school kids, who benefit from the stability of an after-school job. “three out of six of my employees walk to work,” donald says.

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