• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Charlotte Food Bloggers
  • Home
  • About
  • Join Us
    • Join Today!
    • Badges
  • Directory
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • About
  • Join Us
  • Directory
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Blog » Event Recap » Midwood Smokehouse

    Midwood Smokehouse

    Published: Jul 3, 2017 · Modified: Aug 25, 2017 by LeAndra Spicer · This post may contain affiliate links

    1 shares
    • Share
    • Tweet

    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 + ½ 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
    ½ cup paprika
    3 tablespoons chili powder
    3 tablespoons black pepper
    1 teaspoon dry mustard
    1 teaspoon crushed red pepper
    ½ teaspoon cumin
    ½ 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.

    Charlotte food bloggers at Midwood Smokehouse.

    Photo Credit: Midwood Smokehouse

    Thank you to Midwood Smokehouse, cocktail queen Sarah, and Chef Paul for the great information and delicious night out.

    Read more about our night out at Midwood Smokehouse over at Charlotte Food Blogger member Ashley's blog, The Olive & The Sea.

    « Baku
    Healthy Eating at Yafo Kitchen »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Welcome! Looking to work with a food blogger or social media expert to help promote your food brand? Or maybe you want to join our group?

    Meet Our Members →

    Popular

    • 3 essential easy entertaining recipes every spring hostess needs
    • Healthy Eating at Yafo Kitchen
    • Tasty Halloween recipes for your spooky shindig this weekend

    Image Credits

    All graphics and photography were created by Charlotte Food Bloggers. Our work should never be repurposed without expressed permission, but should you share it, please link back to this site and credit appropriately.

    Footer

    ↑ back to top

    FAQ

    • Terms of Use
    • Privacy Policy
    • Disclaimers

    Contact

    • Contact Us

    Copyright © 2021