Inaugural Barbecue Competition in Pinehurst, NC

Historic hangars were part of the scenery for the event.

Finally, a barbecue contest about ten minutes from my home! For years, I have been traveling several hundred miles for the enjoyment of judging at events sanctioned by the Kansas City Barbecue Society. Less than a third have been within a few hours of my home in North Carolina. Most have required overnight stays near the location of the contest, particularly when I have judged at events in Florida, Minnesota, Missouri, and New York.

Judges met in a conference room at the airport.

Smokin' in the Pines

Traveling to events is fun and often takes me to places that I wouldn’t ordinarily visit. I never thought that judging in my hometown would be possible and was surprised when KCBS announced plans for the inaugural Smokin’ in the Pines in Pinehurst, NC. The contest site at the county airport is less than seven miles from my home. 

Cooking teams set up on the airport tarmac near parked aircraft.

I immediately applied to judge. Because Bob Johanns, the contest organizer, confirmed early that I would participate, I was able to look forward to this contest several weeks in advance. In the event, 24 teams competed for the $15,000 in prize money, a sizeable sum for an inaugural event. One Eyed Pig BBQ from South Carolina was the grand champion. Placing in second and capturing reserve grand champions honors was Redneck Scientific.

Bob Johanns, contest organizer, with Doug Reid and Alan Rockroth, KCBS representatives. Photo: Smokin' in the Pines via Facebook.

First Tee—Sandhills

Typical for many KCBS contests, this event raised funds for a charity relevant to the local community. Pinehurst is known for its golf culture, and proceeds from the contest benefited First Tee—Sandhills, a youth development organization that empowers kids and teens through the game of golf. It creates learning experiences that build their inner strength, self-confidence, and resilience through its junior golf programs. 

Joe Frye and his band entertain the crowd.

A large crowd enjoyed the music, other entertainment, and being part of the scene with barbecue as its main focus. Because this year’s Smokin’ in the Pines was so successful, the organizers should bring it back again next year, and I hope can participate. The easy drive was just what I needed.

Prizes before being presented to the winners at the award ceremony. Photo: Smokin' in the Pines via Facebook.

Grand champion was the One Eyed Pig BBQ Team. Photo: Smokin' in the Pines via Facebook.

Looking for Smoke and Finding Barbecue

A pulled pork sandwich by pitmaster Joe Kelso.

[Note: This post, prepared originally for Sandhills Magazine and published in its April-May 2021 issue, is hosted on the magazine's website, with excerpts and a link to the website posted here.]

When family members and guests visit from out-of-state and want to taste authentic N.C. barbecue, where do you take them? The choices are more numerous than you may realize. Do you want to impress, go to a casual Sandhills spot, take a short road trip to a legacy location, search for one of the ubiquitous barbecue food trucks, or visit a competitive cookoff? 

The Impressive 

Nothing is more impressive than watching small planes land and take off on an active runway next to where you are enjoying hickory-smoked barbecue slowly cooked over hot coals. Head to Carthage where Pik-n-Pig, located at Gilliam-McConnell Airport, has created a dedicated following for its pulled pork that is smoked for up to 10 hours. Although the meat is served naturally moist, you can enhance the flavor with a homemade hot-spicy (vinegar-based) sauce or a sweet honey sauce (that is tomato-based). The sides are excellent, but make sure to save room for banana pudding. 

Because some out-of-towners want to combine barbecue with a craft beer (or two), Pinehurst Brewing Company in the century-old steam plant building is a favorite destination to impress. Smoked over hickory and oak coals, its pulled pork shoulder pairs well with its signature barbecue sauces, which include a creative blueberry habanero, as well as its distinctive beers.

Continue reading at Sandhills Magazine and also see an earlier post about pitmaster Joe Kelso and Smok'n Joe's BBQ that are mentioned later in this post ...

Smokehouse at Pinehurst Brewery

Most barbecue restaurants I visit are usually historic or legendary. However, for the Smokehouse at Pinehurst Brewery, I wanted to visit before it opened and earned its reputation.

The new brewery occupies the historic steam plant building.

A few days before it opened to the public, I had an opportunity to have lunch as well as take a tour. Beer lovers will appreciate the 10-barrel microbrewery, the focal point of the taproom. More interesting to barbecue fans will be the smokehouse for the restaurant.

The brewery combines old and new architectual features.

Meats -- pork shoulder, beef brisket, chicken, and sausage -- smoked on site with local oak, hickory, and pecan woods are the primary menu items to be enjoyed as sandwiches or plates. They are complemented by four signature sauces: eastern N.C. (spicy vinegar and pepper), western N.C. (sweet and tangy), S.C. mustard, and blackberry habanero. Smoked mashed potatoes, baked beans, coleslaw, mac ‘n’ cheese, and collard greens are among the sides.

A plate of ribs comes with cornbread and two sides (collards and mac 'n' cheese were my choices).

For the Smokehouse at Pinehurst Brewery, another reason to visit is to see its facilities, which occupy the old steam plant for the Village of Pinehurst. Built in 1895, it was decommissioned in 1998 after providing power and heat for homes, businesses and hotels of the village for decades.

Four sauces are available to add flavor to the smoked meats.

The building was fully renovated, but the original brick, façade and steel windows have been kept. Old piping and other artifacts reclaimed in 2016 by Black Dog Savage, an architectural salvage company, are displayed as artwork.

Black Dog Savage saves original features of the steam plant in 2016.

Having another barbecue restaurant that cooks meat slow and low over wood is much appreciated. Even though it’s brand new, it will soon become a destination. The smoked barbecue by itself is reason to visit, but the craft beer and scenic setting are additional enticements.

Original fixtures of the steam plant add to the interior decor.

The smokehouse uses oak, hickory, and pecan wood.

A new smokehouse was built next to the brewery, which occupies the old steam plant building.