Number 2 on the Miss List

On our Miss List, there is very little difference between the numbers one and two spots. Of course, Denis took #1, but vying neck and neck for that illustrious position is something that is very near and dear to our hearts, Lexington Barbecue. North Carolina is famous for barbecue and there are two distinct types. Eastern North Carolina barbecue is whole hog and the sauce is vinegar-based, whereas, Lexington-style uses only the shoulders and the sauce, referred to as dip, is tomato-vinegar based.
The city of Lexington has literally dozens of BBQ restaurants, but there is only ONE Lexington Barbecue. Many of the locals still refer to it as “The Honeymonk”. It has been open since 1964 and the owner, Wayne Monk, in the early days had a partner by the name of Honeycutt, hence the name Honeymonk.


The restaurant is a simple barn-like structure that sits on a hill overlooking Business 85. Service is impeccable. Your cup of tea, of course, since this is the South, so, it’s iced tea, never gets low. Your hushpuppy tray gets refilled if you want.

Wayne has truly perfected the art of cooking a pig. We fully understand Brian’s use of the term “roast pig” in their blog, Planet Irony. You will often hear barbecue referred to in Lexington as “dead pig”; it’s accepted and no one gives it a second thought. The shoulders are slow cooked over a pit of hickory coals. The tender meat is then chopped and the dip is added. Some people prefer the outer meat which is referred to as brown lean. The skin is trimmed off and puffed in the deep fat fryer and served with dip. This is truly delectable and not for those high in cholesterol. There are those who simply want a “skin sandwich”, which is a hamburger bun, skin, and slaw.

Mick always gets a chopped plate, which consists of the barbecue, fries, dill pickles, and barbecue slaw. This is not coleslaw; this is barbecue slaw, which is chopped cabbage, catsup, vinegar, red pepper, black pepper, salt, and sugar. It‘s a delightful blend of hot and sweet and is the perfect complement to the delicious pork. Mick always gets extra slaw and we usually bring it home.

With the plate or the tray (the tray is fryless); there is the unending tray of hushpuppies. These scrumptious little morsels are a kind of bread made with cornmeal and then dropped into the fryer. Hushpuppies are a southern tradition which, as legend goes, has their origins during the Civil War. Southern chow wagons had a large supply of cornmeal. In order to keep the dogs that wondered near the wagon quiet, the cook would stir up a batter, fry it and toss it to the dogs for their silence… “Hush puppy”. These little concoctions are like chips, “you just can’t eat one.”
Lexington Barbecue also has THE best hot dogs and cheeseburgers in the state. An “all the way” burger has mustard, chili, onions, and slaw. They are to die for.

These are truly the nicest folks you’d ever want to meet. They’re friendly and cordial to the tourists, but if you’re considered one of them, they do back flips for you. We will miss the food and the staff. Lexington Barbecue is a restaurant, but it is so much more. It is a tradition and an institution. It is a part of Mick’s heritage. A number of years ago we were traveling from Quito to Ambato. We were told that we had to stop in Latacunga to have hornado pork at Restaurante Rosita’s. The pork was wonderful, tender and tantalizing. Although we may believe in our hearts that the best is in Lexington, good pig can be found elsewhere. Mick knows that there is pig at the end of the rainbow.

Until next time,
Mick and Kathy