Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

My attempt to re-create Lexington NC BBQ and slaw at home

I grew up in and around the NC piedmont region and was raised on Lexington BBQ. For those familiar I have fond memories of Lexington #1, Stamey's, Kepley's, even Mr. Barbeque and Little Richard's. I moved to Atlanta in the late 90's and have always wanted to recreate the bbq. Since getting the egg in December I have tried a few times with a butt(I really need a whole shoulder or a picnic as well) and yesterday had my best success. I have attached a few pics of the butt, chopped pork, and red bbq slaw. This was a 9.5 lb butt done at 225 over rockwood and hickory chucks. The rub is only kosher salt and some pepper. 

I would like to thank everyone for their suggestions as I have struggled to get a long low and slow to go without much intervention. I can say that this time the egg ran for 21 hours, never opened and very little vent adjustment after I got it rolling.

LBGE Atlanta, GA

I bow to YEMTrey, the college basketball guru of the Egghead Forum.

«1

Comments

  • johnkitchensjohnkitchens Posts: 1,094
    It sure does look good. 
    image
    Louisville, GA - 2 Large BGE's
  • nolaeggheadnolaegghead Posts: 11,016
    nice!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • henapplehenapple Posts: 10,752
    Recipes please. How's the pork different?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • EggcelsiorEggcelsior Posts: 8,500
    Looks good for that western stuff  ;)
  • SmokinpigSmokinpig Posts: 156

    Best way to describe the pork is mild.

    Mild smoke, hickory and oak, and as you can tell mild rub. They actually only use salt but I like a little pepper in the bark. The sauce is a thin watery vinegar and tomato sauce that is more sweet than spicy. The red slaw is also vinegar and ketchup based(no mayo) and has a little spice to it. I have recipes that I will post up later today when I am near them. Most of my recipes were taken from different sites and cookbooks I have found and even some YouTube videos from the owners of the establishments. Each one shared a nugget on info here and there and when I put them all together I was able to back into the recipes. Now I just need an authentic hushpuppie recipe which should not be to hard.

    LBGE Atlanta, GA

    I bow to YEMTrey, the college basketball guru of the Egghead Forum.

  • SmokinpigSmokinpig Posts: 156
    edited April 2
    Eggcelsior, that is my next challenge, I want to recreate an eastern style next. My big cheat will be that it will be shoulder meat to start out. Once I get better I might try tossing in a ham as well to better replicate the texture. I lived in Raleigh for a while and made the trip to Wilber's on many occasions, I don't discriminate. :D

    LBGE Atlanta, GA

    I bow to YEMTrey, the college basketball guru of the Egghead Forum.

  • Carolina QCarolina Q Posts: 6,847
    That plated pic looks exactly like the pics I have seen of Honey Monk's BBQ! Good job! 

    I have never eaten there, though I did try once when passing through. I stopped at a gas station and asked where "Lexington BBQ" was. I was surprised that they had NO IDEA. I didn't really have time to hang around and look, so I just kept going. Oh well, I tried. Maybe if I had known they called it #1 or Honey Monk's, they would have known where it was.

    There's a place in Burlington called Hursey's that has pretty good Q. I once asked them what rub they used, figuring I'd buy some (you KNOW they weren't gonna give me a recipe). They said just s&p. They don't serve red slaw. Looks more like KFC slaw, as does most of the rest of it in eastern NC.
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • EggcelsiorEggcelsior Posts: 8,500
    Smokinpig said:
    Eggcelsior, that is my next challenge, I want to recreate an eastern style next. My big cheat will be that it will be shoulder meat to start out. Once I get better I might try tossing in a ham as well to better replicate the texture. I lived in Raleigh for a while and made the trip to Wilber's on many occasions, I don't discriminate. :D
    When I do it, I get a picnic roast. I am trying to get the entire front leg for one. Maybe add in a hog head. Can't justify a whole pig unless I plan a party.
  • KiterToddKiterTodd Posts: 320
    21 hours!  I haven't done a butt yet.  Good to know I may have to allow a good amount of time for it.

    Did you have to add any charcoal during the cook or did you fill to the top of the firebox and have all you needed for the cook?
  • Looks awesome!  Looks really moist, too.
    Justin in Denton, TX
  • HotchHotch Posts: 791
    I am curious, how did you do the chop? I am always thinking I will make a big mess. So I always pull. But love me some chopped.

    image

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX



  • TonyATonyA Posts: 534
  • pasoeggpasoegg Posts: 220
    Honey Monk and Speedy's set the standard in Lexington, NC

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

  • BuckeyeBobBuckeyeBob Posts: 609
    That looks outstanding. I am going to be driving from Charlotte to Winston-Salem next week and am hoping to have time for a detour to Lexington.

    Wow, 21 hours for a 9.5 pound butt is long. I find with my Egg hat cooking at a little higher temp (250-265) works just as well with very little difference from a flavor perspective but helps you get done much quicker. Thought to argue with your results though. Great job!
    Clarendon Hills, IL
  • SmokinpigSmokinpig Posts: 156
    edited April 2

    Thanks guys. I have probably researched this for a few years. Most of my recipes are an attempt to replicate Lexington #1 aka Honey Monks. Then one thing that they use that is not available is a 40 grain (or 4% acidity)vinegar therefore I use regular 5%.

    Hotch, the chop is a little messy but I don't go at it like Chris Lilly which helps.  I usually pull it some but not to much then I have a big knife I use like a cleaver to chop it up.  Some of the pork will fly, it is unavoidable.

    RECIPES

    Rub

    2 tablespoons kosher salt

    1 tablespoon black pepper

    Lexington Dip Sauce, makes one gallon

    2 cups cider vinegar (4% if you can find it)

    2 cups ketchup (recommend hunts brand for authenticity)

    12 cups of water

    1 cup sugar

    1 tablespoon iodized salt

    1 teaspoon pepper

    1 teaspoon red pepper flakes

    1 teaspoon ground red pepper


    Combine ingredients wet then dry in a pot and whisk while bringing to a boil. Reduce heat and simmer 10-15 minutes.


    BBQ Red Slaw


    1 cabbage head cored and hand grated or run through a grinder (roughly 2 pounds)
    1/2 cup ketchup (again hunts)
    1/2 cup sugar
    1/4 cup cider vinegar
    1 teaspoon iodized salt
    1 teaspoon pepper
    1/8 teaspoon ground red pepper
    Combine all dry ingredients on the cabbage, mix and let sit 20 minutes. Add the wet ingredients and mix, refrigerate covered for at least one hour before serving. It is best to let it set up overnight.


    LBGE Atlanta, GA

    I bow to YEMTrey, the college basketball guru of the Egghead Forum.

  • GATravellerGATraveller Posts: 366
    edited April 2
    Do they sell Hunts in Atlanta?   :D
    "You're being very Un-Dude"

    Peachtree Corners, GA
  • Carolina QCarolina Q Posts: 6,847
    Awesome! Thanks for the recipes!! And the research!!
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • SmokinpigSmokinpig Posts: 156
    edited April 2

    Not a problem. I feel like these are a close representation of the real thing. Feel free to try them out and provide feedback I am always looking to improve upon it.

    I think temperature wise you are correct I could go higher. Since they pit cook over direct heat I am sure they are closer to 275.

    Just curious anyone ever try a long direct cook at 275 in an egg? Maybe on and AR so it can sit higher in the dome away from the coals?

    LBGE Atlanta, GA

    I bow to YEMTrey, the college basketball guru of the Egghead Forum.

  • henapplehenapple Posts: 10,752
    I've done a butt, pulled and put Wickers on it. A vinegar based concoction. Very good.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SmokinpigSmokinpig Posts: 156
    Pork and vinegar are like peanut butter and jelly. They just go together.

    LBGE Atlanta, GA

    I bow to YEMTrey, the college basketball guru of the Egghead Forum.

  • tarheelmatttarheelmatt Posts: 890
    edited April 10
    @Smokinpig awesome post!  Was there a picture at one time?  I do not see it for some reason. 

    Disregard.  Pics were hidden from link you posted.  Now they are there from link another poster submitted. 
    Thanks,

    Matthew
    ---------------------------------------------------------------------

    Thomasville, NC - Large BGE (w/Nest) - Plate Setter - Maverick ET-733 - BBQ Guru Party-Q (new design ) Pizza Stone - BGE V-Rack - Weed Torch (to light egg)

    Facebook
    My Photography Site
  • SmokeyPittSmokeyPitt Posts: 4,736
    edited April 10
    @Smokinpig awesome post!  Was there a picture at one time?  I do not see it for some reason. 
    @tarheelmatt...I mentioned this in the other post but if you follow a link to a specific comment within a discussion it hides the pics.  Try this:


    ...or, just click the link from the home thread now that it has been bumped ;)


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • tarheelmatttarheelmatt Posts: 890
    @smokeyPitt kinda weird it did that.  I see them now.  Thanks for the new link. 
    Thanks,

    Matthew
    ---------------------------------------------------------------------

    Thomasville, NC - Large BGE (w/Nest) - Plate Setter - Maverick ET-733 - BBQ Guru Party-Q (new design ) Pizza Stone - BGE V-Rack - Weed Torch (to light egg)

    Facebook
    My Photography Site
  • SmokinpigSmokinpig Posts: 156
    Thanks for the assist @SmokeyPitt.

    LBGE Atlanta, GA

    I bow to YEMTrey, the college basketball guru of the Egghead Forum.

  • tarheelmatttarheelmatt Posts: 890
    edited April 10
    Check out this video I found about Lexington BBQ.  Very cool video I must say. 



    http://www.youtube.com/watch?v=526CyDo5wVk&feature=share&list=PL9QRCyY8-mYA1lIDiCdHPi0ObZvVNJScz&index=5


    Thanks,

    Matthew
    ---------------------------------------------------------------------

    Thomasville, NC - Large BGE (w/Nest) - Plate Setter - Maverick ET-733 - BBQ Guru Party-Q (new design ) Pizza Stone - BGE V-Rack - Weed Torch (to light egg)

    Facebook
    My Photography Site
  • SmokeyPittSmokeyPitt Posts: 4,736
    No prob @Smokingpig.  That is just something odd about this site.  If you follow a link from the notifications section it is to a specific comment, and pics seem to be hidden. 

    On a side note- I am curious if you have ever tried Fresh Air BBQ in Jackson?  We really like their sauce.  It is just a simple vinegar/ketchup, but it works magic on pork.  My MIL is from Jackson so she always brings me a gallon back when she visits family. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • EggcelsiorEggcelsior Posts: 8,500
    Check out this video I found about Lexington BBQ.  Very cool video I must say. 



    http://www.youtube.com/watch?v=526CyDo5wVk&feature=share&list=PL9QRCyY8-mYA1lIDiCdHPi0ObZvVNJScz&index=5


    Sonny Conrad could be my grandfather with more hair. They sound identical. Man, I miss hearing those accents.
  • SmokinpigSmokinpig Posts: 156

    I have not been to fresh air but I have heard good things. I need to make my way down there.


    We had an NC Q Joint discussion thread last week I placed below that had that video and a few more. Man this is making me want to buy a butt for the weekend, would go nicely with the masters.


    http://eggheadforum.com/discussion/1163982/nc-q-joints/p1

    LBGE Atlanta, GA

    I bow to YEMTrey, the college basketball guru of the Egghead Forum.

  • tarheelmatttarheelmatt Posts: 890
    Sonny Conrad was a great man.  He just recently passed last year I think in June or so. 

    You have southern roots, @eggcelsior
    Thanks,

    Matthew
    ---------------------------------------------------------------------

    Thomasville, NC - Large BGE (w/Nest) - Plate Setter - Maverick ET-733 - BBQ Guru Party-Q (new design ) Pizza Stone - BGE V-Rack - Weed Torch (to light egg)

    Facebook
    My Photography Site
  • EggcelsiorEggcelsior Posts: 8,500
    Sonny Conrad was a great man.  He just recently passed last year I think in June or so. 

    You have southern roots, @eggcelsior
    I was born in Charleston, SC and then lived in the western-most part of NC in Cherokee County(Murphy was the closest city). I've been in Maryland ever since. My paternal grandfather is from Lumberton, NC. I still have a lot of family there.
Sign In or Register to comment.