Lexington #1

Lexington #1

Lexington Barbecue and Southern Soul Barbeque got the same number of votes this year.

https://www.southernliving.com/souths-best/bbq-restaurants-verdict

I'm going to go with the old guy, over the upstart (ten years old). I bet y'all are surprised, right?

Plus, they're in my neighborhood.

https://www.ourstate.com/lexington-barbecue/

https://roadfood.com/restaurants/lexington-barbecue-1/

John T. Edge says the place looks "like an oversize dairy barn with a six chimney nuclear reactor tacked onto the backside."

Used to be called Honey Monk's, a combination of Wayne Monk's name with his partner's, Sonny Honeycutt. His partner didn't last, but the name stuck almost twenty years, until about 1980, when it became Lexington #1.

If you're here on the first of the month, try the Berry Berry Berry Cobbler (blueberry, strawberry, raspberry). Slap your momma good.

“Once you get to know our product you can order ground, coarse chopped or fine, sliced — however you want it — and that’s what the locals do. If you want it brown, white, big, little, fat, lean — whatever you ask for, we’ll do, but most of it is chopped or sliced.”

I'm not quite local, but close enough to be well acquainted with the place. It's worth the drive.
https://www.southernliving.com/souths-best/lexington-barbecue

Comments

  1. Richard BensamMarch 23, 2018 at 4:24 PM

    Someday I need to taste some real barbecue. I don't believe I ever have, and I don't expect to find any in NYC.

    Also, someday there needs to be a thorough examination of regional variations on slaw if there isn't one already.

    ReplyDelete
  2. Drew McCarthyMarch 23, 2018 at 5:17 PM

    Well, Real Barbecue is like Good Religion. Not a subject for the conflict averse. It might be possible to find decent bbq up there, cooked over wood by someone who learned how down here, and ended up there. Maybe. But I kind of think it's like sourdough bread. You can't get too far from home without it changing some. Slaw definitely has a lot of room to improvise. I'm partial to the red slaw, myself.

    ReplyDelete
  3. Drew McCarthyMarch 23, 2018 at 5:19 PM

    I've thoroughly enjoyed "Holy Smoke" from UNC Press. Drops a lot of names and places I know (and knew) well, shares some stories I didn't know, and has a good range of recipes from folks and places I admire. Unfortunately, the phrase "I could tell you, but then I'd have to kill you" does come up a lot.

    ReplyDelete
  4. Lia SchollMarch 23, 2018 at 6:58 PM

    Richard Bensam Oh, there's slaw variations. I like several kinds of slaw, but only one of them on my pork. The red slaw is okay, but I like a vinegar white slaw (with celery seed).

    ReplyDelete
  5. Richard BensamMarch 23, 2018 at 9:42 PM

    Drew McCarthy, I'm sure there are folks making real barbecue here, but would I even know it if it were in front of me?

    Lia Scholl, that's a perfect case in point: believe it or not I never even heard of red slaw before today! Looking at the photos of Lexington Barbecue, I didn't know what that stuff was on the plate and puzzled over it a few moments. Slaw with celery seed is mostly unheard of in New York but is very typical in Massachusetts, but with a mayo based dressing rather than vinegar.

    ReplyDelete

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