The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Tired of Turkey?
Then Why Not Dream of Barbecue

Midwood Smokehouse welcomed third-generation pitmaster Sam Jones of Skylight Inn (Ayden, NC) to Charlotte last Wednesday, November 20 for a traditional whole hog BBQ dinner. Jones—grandson of Pete Jones, the designated “King of BBQ”—collaborated with Midwood Smokehouse pitmaster Matt Barry on the three-course dinner with beer pairings from NoDa Brewing Company. The sold-out dinner donated a portion of the proceeds toThe Southern Foodways Alliance.

Sam and his sous chef for the day, “Corporate Clay”, arrived at Midwood at 6 a.m. Wednesday and set up shop by his customized travel BBQ pit. Outside, as the guys tended the whole hog, Sam was inside conducting a BBQ consultation with Matt Barry and his kitchen team. Without giving away his family secrets, he provided tips on what makes the best ‘cue.

“It was a great time hanging out with and learning from a veteran in the BBQ world,”said Barry of the experience. “My team and I picked up a wealth of information that I look forward to implementing on Midwood’s menu.”

Is your mouth watering yet?

Mentioned in this post: