Head an hour Southeast of Charlotte on US-74 on any given Saturday morning, and you’ll likely spot a small red building billowing smoke with a long line out its doors (but blink and you’ll miss it, because it is a small spot—don’t worry, you can always make a U-Turn).
Jon G’s Barbecue opened at the height of the COVID-19 pandemic in tiny Peachland, North Carolina, and quickly became a weekend pilgrimage site for many local barbecue lovers.
But not for Carolina-style barbecue lovers—for Texas-style barbecue enthusiasts.
(Perhaps the best way to solve the Eastern-style or Lexington-style debate is to opt out entirely…)
The barbecue at Jon G’s is the result of many research trips to Texas, and I think it’s safe to say that they’ve inspired North Carolinians to change their allegiance from pork (well, at least on Saturdays). Brisket is king at Jon G’s, although you can also find ribs, turkey, sausages, and yes, pork when you order at the counter.
But first, you have to wait in line…
WHAT TO EXPECT DURING YOUR VISIT TO JON G’S
A visit to Jon G’s is truly an all-day affair. The line begins forming at least ninety minutes before the 11:00 a.m. opening. So come hungry, come relaxed, and be ready to hang for a while. Chairs are nice to have while you wait, but sunscreen and beer koozies are non-negotiable…
…even though this portion of Anson County is dry, preventing the sale of alcoholic beverages.
The key word here is sale.
As they are unable to sell barbecue’s favorite accompaniment—an ice-cold beer—they instead offer a community cooler full of the stuff for free while it lasts. Some Saturdays it’s excellent beer from local breweries, and some Saturdays it’s PBR or Natty. If you’re a picky drinker, BYOB is not only allowed, it’s fully encouraged.
The line generally has a pretty convivial atmosphere, save for a few grumbly first-timers. You’ll have plenty of time to strike up a conversation with a stranger if you wish (I get antsy, so I typically bring my knitting along!).
After the doors open, you’ll slowly inch your way to the door, where you might be met by Jon G’s father-in-law, who greatly enjoys his role as doorkeeper. He decides when you get to enter the air-conditioned building, and (not that I’m speaking from experience or anything) a little buttering-up goes a long way.
The good news is once you’re inside, you’re only seconds away from ordering at the counter. Hopefully while spending an hour or more in line you’ve found the time to sort out your order. Michael and I have tried nearly everything on the menu over the course of our visits, and we now have our order down pat—with a few deviations here and there depending on what’s on special.
Here’s what is in our typical Jon G’s order*:
- One Porky Brewster Sandwich (sometimes with Queso)
- One to two Porky B. Taco(s) always with Queso
- One Side of Fruit Crunch
- One Pint of Mac & Cheese – for here and to go
- One half-pound of Brisket (a mix of fatty and lean) – to go
- One half-pound of Bacon Burnt Ends (when available) – to go
- Optional: any fun special menu items
Yes, that is a lot of food for two people, but because we’ve spent so much time and effort getting the food, we always make sure to bring a few things home to eat over the next few days (most often we make BBQ quesadillas using fresh local flour tortillas). And that comes at a price, too—I think only once have we left without spending at least $100—but I don’t mind paying for quality when it’s warranted.
As the day progresses, items begin to sell out—but usually, there is still something to eat by closing time. And if you’re just not able to make it out on Saturday mornings, Jon G’s hosts limited-menu pop-ups pretty frequently at locations in and around Charlotte (although they tend to have just as long of a line).
Just know that the best experience is always at the restaurant in Peachland.
*If you’re curious about my un-order, some of the things I’ve tried but didn’t love enough to repurchase include the Brisket Fried Rice (it’s not cheap, and we already make a similar meal at home most weeks so it doesn’t feel worth it), Jalapeño Cheese Grits (they’re pretty good, especially with the jalapeños on top—but I prefer the mac and cheese), Mexican Street Corn Salad (we gave it a second shot, and I was still underwhelmed), and Brown Sugar Smoked Beans (they are fine, but similar enough to the beans you can find elsewhere that I’d rather spend my money on other things).
FINAL THOUGHTS ON MAKING THE TREK OUT TO JON G’S IN PEACHLAND
While not everyone will be willing to make the journey for barbecue, those who do will be greatly rewarded for their efforts. A visit to Jon G’s feels like a rite of passage for Charlotte-area residents, and it’s just as much of a cultural experience as visiting our local museums or paddling out at the Whitewater Center.
Which is funny, because it really does mimic the barbecue experiences I’ve had in Texas at places like Goldee’s and Interstellar. While the food is undoubtedly the draw, the community it cultivates is by far the impression that lasts.
—
Questions for you
Quick, pick a brisket style: fatty or lean?
What side do you have your eye on?
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