Just like the best barbecue, becoming a pitmaster is a slow process. After years of practice, travel, and education, Midwood Smokehouse Executive Pitmaster Matt Barry has honed his craft to serve the best smoked meats in the Carolinas. Rather than focus on one style of barbecue, he focuses on bringing in the best of every region to the menu. The prime brisket may as well be smoked in Texas and shipped directly to your plate. The whole hog method comes from the North Carolina mountains to your mouth, and the dry-rubbed ribs slathered with Kansas-style sauce will have you automatically ordering another rack to go.
The amount of passion it takes to achieve what Midwood Smokehouse has put on its menu is usually reserved for the great barbecue programs of the South—in the traditions of greats like Aaron Franklin, Sam Jones, Rodney Scott, and Ed Mitchell. Carolinians have the opportunity to eat barbecue of this caliber every day in a casual, friendly setting. Pair that with a team of talented executive chefs, and an exciting concept emerges: When customers walk in and have that first bite, all the work that goes into its creation is immediately apparent.
