Bar-B-Q King continues 55-year family BBQ tradition

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[00:01:11] The senior member of that fold, that is the longest family tradition of Charlotte area barbecue featured in the Friday Night Affair, actually traveled about 46 miles from Lincolnton. That's where Barbecue King has been serving loyal patrons for almost 56 years. And our guest today wasn't there when the business started, but his family was. And now Pitmaster and manager Jordan Smith is carrying on the barbecue tradition. Jordan, welcome to the Low and Slow Barbecue Show.

[00:01:42] How you doing? Thanks for having me. Yeah, we're so excited to talk to you. So as we kind of introduce yourself to our audience, one thing we like to start with, I know your tradition is steeped in barbecue king, but if you can imagine your ideal barbecue meal, what is it? So my ideal meal would be just a classic, which is a chopped pork tray.

[00:02:07] You know, you can't go wrong with either the white or the red slaw, but I typically go for the white slaw, just chopped pork, a little bit of sauce on top and then the hush puppies. And I like to dip the hush puppies in barbecue sauce as well. Oh, nice. That's a nice little nuance there to the order, dip it in the sauce that you can't go wrong there. So now let's talk about the restaurant. Tell us about barbecue king. What is it? And how'd you guys get started? 1971.

[00:02:33] 1971. So yeah, it's, we're coming up on our, well, I guess this will be the 55th anniversary in September. So we're, we've been blessed for a very long time. So it was started in 1971 by my father-in-law and mother-in-law, Steve and Becky Abernathy. And it stayed in the family the whole time. My dad actually bought into it in the mid eighties or early nineties. And like I said, it's on both sides of my family.

[00:03:00] My brother works there. My wife works there. We've had, you know, we just, we've been blessed with really good, you know, family members and, and just team members in general. We just, and we've had generations of families come through there where it's been, you know, their grandmas work there and that their daughters or sons work there and then all the way down to the grandkids. So it's, it's pretty cool to see multi-generational stuff going on for sure. Yeah, definitely a family restaurant. That's great to hear.

[00:03:30] And glad to hear that it's still continuing to serve folks in Lincolnton. And I know you've got something unique that's going on there in some different ways. So tell what people, what people can expect when they visit, maybe describe the experience in the order service. I know it's pretty cool. That's what I was going to say. So we're known for hollering our orders. So when you come in and order where we are, you know, like an old school, you know, counter service restaurant. But when you come in and order, we holler the orders to the back.

[00:03:57] Typically, you know, somebody, it's a girl working up front, but they'll holler the orders to the back, which is, it's pretty unique. A lot of people are shocked the first time they come. But I mean, we've got regulars that are obviously used to it now, but you know, it's, it's still funny. I even have sometimes where customers will come in and they'll holler their orders to the back. So it's pretty cool. Yeah, it's, it's a beautiful experience. And that job, you holler, what do you mean? I mean, how loud are we hollering? So we don't have microphones or anything.

[00:04:23] So typically people that are really shy, don't do well, especially up front. But I mean, they turn around to, so usually it's about four or five of us in the back. And that's where our grill and where we're prepping orders and, you know, making plates and trays and all that stuff. But they'll just, you know, you go to the counter service and you order, they'll turn around with your ticket and just scream it to the back. Hey, I need a, I need a barbecue tray. I need a plate to stay.

[00:04:52] And it's, it's just, it's pretty cool. Yeah. Okay. So let's talk about the menu. We've talked about the experience there, but what's, what's all the menu? What's, and what's the favorite at barbecue? So we sell a ton of barbecue. Our three biggest sellers are chopped or sliced barbecue, which is just a pork shoulder. You know, we're, we're old school. We don't have it like a ton of stuff on the menu as far as ribs and brisket and all that stuff, which there's nothing wrong with that. We just want to do what we do. Right.

[00:05:21] And we feel like we're, we don't want to overstep our boundaries. So we're just chopped or sliced barbecue. And then we have, we do, we did add a smoked chicken wings about five years ago and they've been a really big hit. They're smoked fried. So we smoke them first and then we fry them and give them a little snap onto them. So really those are our only two barbecue items, just classic North Carolina barbecue. But our three biggest sellers are barbecue, fresh ham patty cheeseburgers and onion rings.

[00:05:49] And we go through a ton of all of them every week, daily. And you mentioned something I heard about there. There's something among some of these barbecue restaurants, those hand padded cheeseburgers that you have there. I hear a lot of rumors out of people in Maiden and Lincoln to talk about the cheeseburgers there. What is it about the cheeseburgers? It's just high quality ground chuck.

[00:06:13] We buy our chuck from Tyson's food service out of Gastonia, which is a family run business by Stan Tyson. They're, they're awesome. You know, our main thing is, is, is, is high quality products and everything. Patty's fresh that day, slice fresh that day. So like, you know, when somebody orders a cheese king Carolina style, or we call it like a hot dog, which is slaw chili mustard onion. You got to think those ingredients like that, the slaw is made fresh every day, that chili is made fresh.

[00:06:44] Even our lettuce, tomatoes, every little thing is, is made fresh daily. And I think that's the difference between, you know, us and a lot of other places is we're, we're patting those burgers fresh every day. And we just, we just grill them on the flat top, you know, just a well seasoned flat top. And we sell a ton of them. We sell probably close to like today, this morning, I padded, you know, with, with my family, we padded about 220 pounds of hamburger meat this one.

[00:07:08] And then, and we do, you know, close to probably 25 to 30, typically during early in the week, 25 to 30 shoulders during the day. So, I mean, that's, that's daily. And then on the weekends, we can do more shoulders than that as far as, you know, the barbecue goes. So it's a lot. And then the onion rings, people love our onion rings. So we go through close to anywhere from probably about 1500 to 2000 pounds of onions a week.

[00:07:37] So that's slicing a ton of onions. It is, it is, but they're good. Good product for sure. Yeah. And so the cheese king, tell me you called it hot dog style. The cheese king is definitely the way to go, right? What's all on that? Yeah, you can't. So if you got it regular way, it would just be lettuce, tomato, mayonnaise, but a lot of people come in and they want it like a hot dog, which is slaw chili mustard onion, which is, you know, Carolina style. Carolina style. Yeah. We sell a lot of, a lot of cheese king, cheeseburger kings, a lot of barbecue.

[00:08:06] And then we also have the sandwich just called a half and half where it's, it's half grilled ham and then half cheeseburger on hoagie bun. Oh. Yeah. I mean, we sell a ton of those every day. Half and half. What about a half burger, half barbecue? Hey, people do it all the time. I mean, yeah, we, we, we, we offer that people do it all the time. Fantastic. You serve what people want. And that's why things work there.

[00:08:36] Is that what it is? Is that how you guys have been able to be successful for 50 years? Yeah. Maybe what's kept people coming back and what's kept you surviving? It, I just think it's the, it's, you know, the atmosphere and how we treat, you know, each other, our employees, our customers. I mean, I know it sounds kind of silly to say, but it does feel like a big family and people come in there that have been coming in there for years.

[00:09:02] You know, we just had, you know, a customer, one of their family members passed away. And the first person they called was me to try to, you know, to, cause they knew what their whole family like. And it just, you know, to me that speaks volumes and, and we just always try to take care of the community. You know what I mean? It just, as far as sports teams, anything like that, we're always sponsoring stuff. And I think just being involved in your community and, you know, just, just being a part of, you know, something special.

[00:09:30] I mean, I think that goes a long way. That's how we've stayed open for so long is, is, uh, and then just not changing too much to, you know what I mean? Like we, the only thing we really added to the menu are just like a few simple options. Like we, we've added, you know, like mac and cheese or smoked wings. And then we didn't start taking credit cards till probably three years ago. So, I mean, we're trying to keep up with the times, you know, we, we do as much as we can on social media and all that stuff.

[00:09:57] But I mean, at some points you want to, you know, people come in there, they like what they like and you try to keep, keep it simple. You know? Yeah. Yeah. Nothing wrong. And it's certainly nothing silly at all to say that you're a big family there. Those are the most successful operations are like that. And I think about the monks over at Lexington barbecue, the Jones family, the Bridges family, just down in Shelby a little ways.

[00:10:22] When you talk about all those family kind of traditions, I did some math early on and amongst them 55, 56 years, is it really that long? But where do you guys feel like barbecue king fits in that conversation of a family traditions in Carolina barbecue? I mean, I think you would have to consider us. You know, I, I don't, you know, I'm not going to say we're better than anybody.

[00:10:47] I know our name says barbecue king, but I mean, I just feel like we've always, you know, been consistent for what we've done. And I love all those families. Like I met Nathan Monk and I've met, you know, Sam and I, and I know Natalie pretty well. We actually text quite a bit over at a red bridges. Yeah. They're just all wonderful people. I mean, they're in the same boat that we're in, you know, and we just try to keep it the same.

[00:11:09] And, you know, it's just cool becoming friends with people like that, because, you know, you can, you can kind of confide in them, you know, the struggles and the ups and downs of just being in the restaurant business. Yeah. Yeah. And maybe some of those connections, I'm going to go ahead and get to this and I'm going to throw a curveball at you. But did I see you on the big TV screen on that? I was yeah. Top Chef Bravo Carolina It was cool. You're a part of that too. Talk a little bit about what that experience was like.

[00:11:36] So that was a really cool experience. Shout out to Louis Donald with Sweet Lou's Barbecue and Aaron. I met her there. She's over the Carolina Barbecue Festival as well. But it was really cool. You know, just just being asked to be on that. I know I didn't have like a huge feature on or anything like that, but it was just really neat to meet, you know, Sam, Brian Furman, which I hung out with Brian at the Carolina Barbecue Festival, just like you did on that Friday night.

[00:12:06] That's where I met you as well. Yeah, it was just, you know, it was a really cool experience. It's I would, you know, once in a lifetime opportunity is what I the way I look at it. It was it was a lot of fun. That was where I met a lot of this people to like that. I met, you know, I met Sam Nathan. I met, like I said, Brian. I knew Natalie a little bit just from Red Bridges, but we've actually, you know, had a good relationship, especially since the show. I mean, she she'll take she's a hoot, man. She's she's fun.

[00:12:37] But it's a you know, it was just a really cool experience. I mean, I would love to do it again. That's all I can say about it. It was a lot of fun. We look forward to seeing you on the show again. But before we move on to talk a little bit about more more about Barbecue King, I do want to ask you, you know, Barbecue King. That's the name. Now, there's another Barbecue King that's just recently closed in the Charlotte area. Did you guys have any connection with the connection at all? No connection at all.

[00:13:05] OK, I do know that family and they were wonderful people. It was funny because, you know, they're not they weren't far away from us. And we'd have customers sometimes call us and get us confused with them and then vice versa. It didn't happen often, but sometimes I'll call and be like, hey, I think this customer is trying to place an order, you know, a catering order with y'all. And I will give them their information. But it's you know, they actually started before us, but there was no affiliation at all. And I hate to see that closed.

[00:13:33] But you always want a good local place to stay open. Yeah. So you explained a little bit about the history of the business and how your father bought into it there. At what point did you start getting it? Before we talk about you getting involved in the business, at what point did you start getting interested in smoking meat and doing barbecue stuff? Oh, man. I've loved it all my life.

[00:13:56] I used to I can remember remember me and my brother, you know, when we were little going up there Saturday mornings, you know, we just love to hang out. We would, you know, help with some barbecue, you know, help that, you know, chunk wood underneath the in the pit and stuff. And it was just a lot of fun, man. It's just, you know, you grow up with it in your blood and your veins. And it was just what me and Jared have always have always had. And the same way with my wife.

[00:14:23] I mean, we've just we've all just been when you grow up on something, it's just like, you know, secondhand nature to want to do that. It's just and even my like I've got two boys and a daughter, but my daughter just started working there. She's 17. And then both my boys, one's 13 and then another one just turned eight. I mean, they love coming up there and just being a part of it. And it's really cool. Like my youngest will come up there. It's so funny. He'll come up there, you know, especially when he's out of school during the summer.

[00:14:52] And this past summer when he was seven, I mean, he would holler out orders and say, here's, you know, ticket 35 for you. And people were just eating it up. Yeah. Yeah. It's a lot of fun. That's great. Now. OK, so I've got some some young boys kind of in that same middle school age range there. They ever get tired of it. I mean, even even Jordan is in middle school age. Did you never got tired of it?

[00:15:15] No, I mean, so I went to App State and then I came back and I ended up, you know, just just wanting to do the restaurant business. And I worked on and off. I started I played a lot of basketball and stuff during high school, so I worked when I could. I started catering a little bit with my dad when I was I think the first catering I went on was in Hickory for a reunion. I think I was 14 years old when I like, you know, started doing a little something here and there. And then I worked on and off all through college.

[00:15:44] And then as soon as I got done, I was I was ready to come back. Ready to get back into the business. Now you're working in it for real, though. You know, obviously you're working a paycheck. A lot of people are depending on you. Is it still fun for you? Oh, yeah, it's a lot of fun. I mean, we've got like I said, we've got great team members. We're super blessed with with the amount of people that we have that are just phenomenal. I mean, we've got, you know, even some of the younger people, the younger generation.

[00:16:12] I know some people think that, you know, a lot of this younger generation doesn't want to work. But I mean, if they're trained correctly and, you know, they like their job, which we always pay good. We've always given, you know, free food, you know, when they when they work, especially like they work a double shift. They'll get two meals that day. I mean, and that and I think they, you know, speaks volumes to, you know, I think most a lot of restaurants, especially like if you're, you know, corporate restaurants, they're not going to just give out, you know, free food to you got to pay a percentage.

[00:16:42] But we've we've been blessed with some especially these younger employees that are that are just phenomenal people and a lot of it's a lot of people's first jobs. And then we've had a lot of people that have stayed for a very, very long time. Like we still got school teachers that come back and work on the weekends. I mean, we've got there's other people that still come work night times that are like I got one guy who works for the city of Lincolnson or the county. And he still works, you know, like Monday, Tuesday, Wednesday night.

[00:17:09] And then I got another guy who comes in on the weekends and helps. I mean, it's just it's really cool. We just like said, he just was like a big family. It really does. Yeah. And that's the integral to the local economy and the local business community and having those young people get them trained up and in important jobs like that. And it's you don't find that in every place, but you do find it in in small towns like Lincolnton all around North Carolina. So, Jordan, you've been there for a little bit of while since you've come out of college.

[00:17:38] What do you feel like you want to try to accomplish in the future? Obviously, keep the business running and continuing to serve your family. Yeah. But what do you feel like the future holds for you? I mean, as far as the future, we want to keep as much the same that we can. You know, we don't want to mess up a longstanding tradition that's worked well for so many years because I've seen so many restaurants where they try to just overdo it or just have humongous menus. And I just feel like, you know, keeping it simple. Obviously, you know.

[00:18:09] Yeah, it's trying to still stay with the times, though, so I could, you know, that's where I come in on social media and stuff. I think it's big to be a part of social media and all that other stuff. I mean, I think it really helps. And like I said, just just just keeping it the same, you know, make sure that you're showing up and and everybody else is to as far as, you know, on a daily basis and having good health and just keeping the quality the same.

[00:18:33] Like customers can tell when you skimp quality, if we were not to get high quality ground chuck or if we weren't doing, you know, doing, you know, just stuff the right way. I mean, customers can immediately tell they can taste the difference. And then if you want to be busy, you got to keep serving that high quality product, even if it means you have to go up on price a little bit, which we since COVID, we've only went up, I think maybe two or three times on price, which is kind of incredible considering. And I mean, the price of everything with us is just skyrocketing.

[00:19:03] You know what I mean? It definitely, definitely has. When you look out there at the landscape kind of around where Barbecue King is, it's in, I guess, Eastern Lincolnton, Boger City, sort of that area. When they opened up, I kind of looked in the history there and you've got some there at barbecuingnc.com. Not really much going on. They filled the need, the original founders saw that there was a need for more barbecue in that area. They've opened it up and you've lasted 55 years.

[00:19:32] How do you feel like the barbecue landscape in that part of North Carolina around, you know, Lincoln County, Central Lincoln, Eastern Lincoln County looks today compared to then? So there's been quite a few barbecue restaurants in the area that have come and go and especially recent years. I guess people are always thinking they can do it better than somebody else, which I'm not saying they can. I'm just saying it's harder than a lot of places realize.

[00:19:59] Like there was, especially, I think it's probably 2016, there was probably three restaurants, like straight up barbecue restaurants in Lincoln. And every one of them's, you know, closed. Which, I mean, that makes me sad because I always like, you know, friendly competition and stuff like that. But, I mean, as far as this area, I mean, we have a ton of, you know, customers that even come from like Stanley and Shelby and Hickory area on the daily basis. I mean, obviously we have a ton of people from Lincoln as well.

[00:20:30] But, I mean, and even Charlotte, I mean, Charlotte's, you know, 35 minutes away. It's not far. So, I mean, you know, as far as like very, very local, we don't have a ton of competition right now. But, you know, I still consider, you know, like Red Bridges is not far away. Even Sweet List Barbecue, like places like that are not far. But, I mean, like I said, as long as you're serving a good product and, you know, you stay busy. Keep the crowds coming back. Sure. Keep the crowds coming. We're pumping.

[00:21:00] Yeah, so we're talking with Jordan Smith, manager and pit master of Barbecue King in Lincolnton, North Carolina. He's one of the featured pit masters who are at this year's Carolina Barbecue Festival kickoff. It's the Queen City Smoke. We had a chance to meet him for the first time and capture some pictures and video from the festival. You can find more great festival views at Carolina Barbecue Festival's Instagram page. If you follow Carolina Barbecue Festival all across social media, you'll be among the first to know dates for events and activities happening

[00:21:28] in the Carolina Barbecue Festival community. The Fall Pig Pig will be here soon. Stay tuned for more about that. Plus, if you visit CarolinaBBQFest.org, you can sign up to stay connected. You'll get alerts. And every time something starts cooking, you'll know all about it. And Jordan, Friday night at the festival was definitely cooking in Uptown Charlotte. Tell me, how did you guys get involved with the festival, first of all, before we get into Friday night? Yeah. Yeah.

[00:21:58] So, when I went to meet all the Bravo executives and stuff to be on Top Chef, Sweet Lou, which Louis Donald was the one that called me. Shout out to Sweet Louis. He, you know, he asked me to come down there and we went to a brewery. And that was where, you know, I met a lot of those faces that I also met on Top Chef again. Like I said, there was more at the actual Top Chef filming.

[00:22:25] But when I was there, I met Aaron and Louis, obviously. And they both were like, hey, we want you at the Carolina Barbecue Festival. And that was about a year ago. And I've been excited to do that ever since. And that was one of the best experiences I've had. And I've met so many good friends out there. Like I've known Gary with John G's for quite a while now. I've probably known him longer than any of the pitmasters that I know. Him and Kelly are phenomenal. Yeah.

[00:22:52] And then I met, you know, like Midwood Smokehouse, Matt Berry. I talked to him quite a bit, too. He was on the show as well. I mean, it was just a really cool experience, you know, to be at the Carolina Barbecue Festival with all these other, you know, legendary pitmasters. And I look forward to doing it again every year. It's for a great cause. And I get to meet cool people like you. It was fun to meet you out there, for sure. Well, I don't know how I rank on all those people like Brian Furman and Matt Berry. Those are cool, cool people.

[00:23:22] It was awesome. Remind everybody what you serve because I haven't asked you. I know it's specific in this part of North Carolina. What is your barbecue style? Tell everybody what you serve because I think it really tells the story of what Barbecue King is from a barbecue standpoint. So we serve pork shoulder. It's smoked over hickory wood coals, old school style. You know, it's just a classic. And for the barbecue festival, I was chopping it up out there. But we serve chopped or sliced in the restaurant.

[00:23:50] A lot of customers will request to have the outside brown pieces, which are considered bark. That's the coal? Yeah, it's the best. And, you know, we chop it into a lot of it. We'll chop into it. So if you get chopped barbecue straight, you're going to get pieces of bark in the middle of it. I think that's, personally, that's, especially in the morning, I like to pick on the edge of the meat and just taste it because it's just, it's my favorite part. Absolutely. The sauce, that's the important part of the equation.

[00:24:19] Yeah, it's a classic. It's a tangy, you know, vinegar style. I would say it's a Lexington style sauce. Okay. It's not, it's not like a, it's not a Western style. It's still got a little bit of ketchup in it, but it's definitely more vinegar based. And it's kind of got like a tangy, I guess you tasted it at the barbecue festival. But I mean, people, people love it. I mean, they buy it by the gallon and they'll, they'll cook with it at home, you know, for chicken or whatever they're using. And we sell a ton of it.

[00:24:47] We make about probably 15 to 30 gallons a day, depending on the day. And we just go through it. Yeah, I'm sure. And then you had both the red and the white slaw. Yep. We get people the option. So obviously we've always done white slaw and then we did red slaw on caterings, but probably that was probably, that was probably going on 10 or 12 years ago. We didn't offer red slaw in the restaurant, which was crazy because it's, it's awesome. You know what I mean?

[00:25:15] I've always liked red slaw, especially with barbecue. And it's, it's a huge seller now. I mean, it's people, you know, you get the choice. And if you'd like, you know, coleslaw, sometimes we'll give them a sample that you try both, see which one you like better. And then we can put that on the tray for you. And it's, it's basically the same ingredients. The only thing we sub out for the mayonnaise that's in the coleslaw, we just put a little bit of, you know, ketchup and barbecue sauce in it. And it, it's great. It's a good, it's a good slaw for sure.

[00:25:46] Definitely have it your way at Barbecue King. Anything you would do differently kind of in hindsight about the festival? Smoke, smoke more shoulders. I mean, I think we ran out at maybe 830, which was, you know, a little early. A little early. I mean, we, I'll make sure next year that we have more than enough because I honestly thought we did. And I think we were maybe training them a little too heavy, but I, you know, it is what it is.

[00:26:16] It was fun just being out there. Yeah, definitely. So as we wrap up, Jordan, you've been very generous with your time here. I want to just kind of give the floor to you, maybe the microphone. Take a moment just to talk about something that's important to you that maybe you'd like our audience to hear about. Yeah. I mean, as far as what's important to me, you know, I would say, you know, it's just keeping this tradition alive. I want this to be here for my grandkids and for their grandkids.

[00:26:45] It's just a family affair and we love it. And I just wouldn't have it any other way. I'm very blessed to be able to work every day with my, you know, my dad still comes in in the mornings and, you know, working with, I've got cousins that work there. You know, my brother. I mean, I love, you know, it's just, it's hard to explain. I just don't know what else I would be doing if I wouldn't be doing this. So, I mean, it's a blessing for sure.

[00:27:11] And that, my friends, is the final word from Jordan Smith, pitmaster for Barbecue King in Lincolnton. Learn more about the restaurant at the website, barbqkingnc.com You can also find them on East Main Street. That's Highway 150 east of Lincolnton in Boger City. Yes, sir. Near about where Buffalo Shoals Road comes in. If you're familiar in the area, they've only been there 50 years. Kind of hard to miss there at the interstate. So, Jordan, thank you so much for joining us. Thank you, Chiggy. I appreciate it.

[00:27:40] You've been listening to the Low and Slow Barbecue Show, sponsored by the Carolina Barbecue Festival, carolinabbqfest.org. Visit the website, sign up, stay in touch, and be sure to follow Carolina Barbecue Festival on Instagram and Facebook. To our audience, thank you for listening to the Low and Slow Barbecue Show. If you like what you hear, share our podcast with your food-loving friends, and please give us a five-star rating on your favorite string. Visit lowslowbbqshow.com.

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