Dine + Wine
Johnson & Wales University in Charleston and has opened other Midwood Smokehouse locations.
Multi-regional barbecue Executive Chef Paul Cruz is excited to have a Midwood Smokehouse location in the Lake Norman area.
Midwood Smokehouse is proud to call Birkdale Village home. “When this location became available, Frank jumped on it,” he says. A Lumberton, North Carolina native, Cruz grew up with parents in the restaurant industry. He graduated from
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City locations are at Park Road and Ballantyne. Scibelli is the founder of FS Food Group, so in addition to Midwood Smokehouse, his restaurant empire includes Mama Ricotta’s, Yafo Kitchen, and Paco’s Tacos & Tequila. Executive Chef Paul Cruz says
The Midwood Smokehouse menu features multi-regional barbecue (think the Carolinas, Texas, St. Louis and even some international specials). The smoker uses only wood, no gas, sourcing hickory wood from North Carolina. The logs burn 24 hours a day every day of the week. Cruz says the smoker is only cut off twice a year — Thanksgiving Day and Christmas Day. For Carolina natives, barbecue is synonymous with pork. In Texas, brisket reigns as king. “A lot of people may not know if you go to Texas for
barbecue, you’re mainly going to be served brisket,” explains Cruz. Midwood Smokehouse uses USDA prime beef brisket, and brisket is not limited to BBQ plates. It’s also used for making burgers, sandwiches and tacos. Burnt Ends, crispy caramelized cubes of brisket slathered in a house-made Fat Tire BBQ sauce, is also popular with patrons. For North Carolina barbecue traditionalists who can’t imagine anything other than barbecue from a hog, do not fear, as pork is on the menu, too. Hand-pulled pork and chicken, pork ribs, salmon, and salads give diners a variety of options. “We are chef-driven in the restaurant and quality driven,” says Cruz. “We’re going to source out the best quality we can get