Lexington Barbecue was listed in USA TODAY’s “10Best: Southern barbecue spots” article. Author Eric Grossman ranked what he considers “the region’s most beloved and best-known cusine type”–barbecue. “The staff continues [Wayne] Monk’s technique of cooking only pork shoulders for roughly 10 hours over oak or hickory coals. For a true local experience, be sure to order the state’s most famous soft drink, the cherry soda Cheerwine, and a chopped BBQ sandwich.” Read more.
Huffington Post ranked Lexington, N.C. 4th in its “America’s Ten Best Cities for BBQ” list. “Lexington Barbecue #1, established in 1962 and better known by locals as the Honeymonk, is the quintessential Lexington joint, widely hailed as the best in the business, always happy to help a diner out with a big plate of pork and some Cheerwine.” Read more.
LocalEats calls Lexington Barbecue “the quintessential Western North Carolina ‘cue, with impeccable slow-smoked pork shoulder, vinegar-based red barbecue sauce, and signature red slaw (no mayonnaise).” Read more.
Jennifer Cole breaks down the reasons Lexington Barbecue was selected as the magazine’s top readers’ pick for North Carolina. Read more.
Jed Portman catches up with Wayne to better understand the meat, the method, and the sauce. Read more.
NPR’s Duncan McFadyen highlights the Lexington Barbecue history, the barbecue-cooking process, and the celebrities who have sampled the restaurant’s signature dish. Listen to the podcast.
“Food Network” magazine stated that the chopped BBQ sandwich at Lexington Barbecue was one of the best in the state. Read more
“Our State” magazine covered what BBQ really means to North Carolina and once again recommended Lexington Barbecue as one of the favorites. Read more.