Midwood Smokehouse

The Charlotte Food Bloggers got the barbecue season started off right with a visit to the newest Midwood Smokehouse location behind Park Road Shopping Center. From the meat to the mac & cheese, dining at Midwood was a treat. We even got to name a cocktail.

Photo credit: Tanya at My Forking Life

Debuting for the season on July 4th, the newly named “Summer Sparkler” features bourbon, watermelon puree, lime juice, muddled mint.

Photo credit: Ashley at The Olive and The Sea

On days when you can’t stop in to the restaurant but are craving your own watermelon cocktail, here’s how you can make your own watermelon puree: 2 cups watermelon + 1 cup water + 1/2 cup lime juice and a little bit of salt. Blend until smooth, then enjoy or freeze for later.

Photo credit: Chrissie at Off The Eaten Path

Chef Paul walked us through how they smoke their meats at Midwood, including the Texas-style brisket.

Brisket needs to cook low and slow, and at Midwood Smokehouse that means to about 185-190 degrees for six to eight hours. When the lean meat from the flat cracks away from the fatty lean at the point, it’s done.

All of Midwood’s meats are smoked over North Carolina Hickory in smokers that run every day but Thanksgiving and Christmas.

Photo Credit: Allie at Eat Drink CLT

Here’s what you need to make your own brisket rub – Midwood Smokehouse style:

1 cup kosher salt
1 cup granulated sugar
1/2 cup paprika
3 tablespoons chili powder
3 tablespoons black pepper
1 teaspoon dry mustard
1 teaspoon crushed red pepper
1/2 teaspoon cumin
1/2 teaspoon onion powder

Mix all ingredients together. Store in an air-tight jar for up to three months. This recipe yields a 20 ounce rub.