Ballantyne Magazine

WINTER 2015

Ballantyne Magazine covers news, events, real estate, restaurants, shopping, health, schools and business in the upscale Ballantyne Area of Charlotte, NC.

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potatoes and Georgia- style Brunswick stew, only available in colder months. Gloria Jimenez, a longtime cook, cemented the most famous of Q Shack's sides into local appetites. Her deviled eggs are stufed with a jalapeno-onion-mayo-yolk mixture and topped with homemade pico de gallo. In addition to pork butt, brisket, ribs, chicken and sausage, Q Shack also smokes turkey. In fact, the day before Thanksgiving is the busiest day of the year, as people in the know line up to bring home their smoked birds. Meanwhile, at Midwood Smokehouse, you can whet your appetite with a frst course of bacon-wrapped, Monterey Jack-stufed Pitmaster Matt Barry prepares barbecue at Midwood Smokehouse, from chopping pork to stoking the smoker. The burnt ends platter is a restaurant specialty. Full rack of ribs, burnt ends, combo platter "I'm a ribs guy. I snack on 'em all day long." — Matt Barry, Midwood Smokehouse WINTER 2015-2016 42 BALLANTYNE MAGAZINE BALLANTYNE | feature

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