One of my favorite combinations ever is BBQ, Beer and Bourbon. So naturally, I’ve picked Midwood Smokehouse to kick-off my food & beverage miniseries. Known for their eclectic mix of bbq styles, this establishment truly has something for everyone.
Charlotte culinary scene is thriving, and I am so grateful to be intertwined in the mix. With new establishments popping up every week, I’ve decided to film our adventures behind the counter at some of the Queen City’s best eateries, distilleries and brewhouses. These videos are designed to be a quick peek behind the scenes, giving viewers a glance beyond the menu and the chance to meet the faces behind the brand.
I’ve partnered with Foodesign Associates for this series; a full service food design, development and marketing firm here in Charlotte.
Living in North Carolina gives me the opportunity to eat my fair share of good barbecue.
From drive-thru shacks to casual sit-down restaurants, there are more than a few places to choose from in the Charlotte region. I’ve dined at several of these joints around town, but none of them come close in comparison to Midwood Smokehouse. Owned by longtime restauranteur Frank Scibelli, Midwood Smokehouse specializes in authentic BBQ using custom-built smokers that are fueled by nothing but wood. They currently have five locations in the Carolinas (and growing), so make sure to check their website here to see which establishment is closest to you.
Nachos Libre with pulled pork.
Midwood’s menu is plentiful, offering several styles of ‘que for guests to choose from.
For starters, the Bacon Wrapped Jalapeños and Nachos Libre are mouth-watering showstoppers. If you’re craving a Texas style feast, I would recommend the Beef Beef Brisket or Burnt Ends (my go-to plate). Midwood uses sliced USDA Prime Beef Brisket that’s melt-in-your-mouth fantastic. When you’re yearning for a Carolina fix, they’ve got you covered with hickory smoked pulled pork. It’s dressed in their house-made Eastern NC vinegar sauce and served with two side items, hushpuppies and pickled onions.
Insider Tip: The Mac & Cheese is so decadent and creamy, make sure to add it as a side item when you visit.
On today’s feature, we are learning a few of the secrets behind Midwood’s smoked goodies with Executive Chef and Pit Master, Matthew Barry.
Favorite quote from the session: “A little bourbon to warm you up, a little beer to cool you down and then the food to follow”, Barry said. With that in mind, I would recommend this iconic eatery to just about anyone. If you’re a Charlotte resident or just passing through, make a pitstop at Midwood Smokehouse because they know a thing or two when it comes to good ‘ol barbecue.
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