jalapenos before slicing into
a strip of Texas-style brisket
or caramelly Kansas City-
style burnt ends.
"We're defnitely in
the midst of a barbecue
renaissance," says Matt
Barry, the humanities major
turned pitmaster. After
graduating from North
Carolina State, he started
working at Q Shack in
Raleigh, where he earned
the foundation for his
barbecue career. The course
continued in 2011 when
his uncle introduced him
to Charlotte restaurateur
Frank Scibelli, the
chef/businessman behind
Midwood Smokehouse serves
St. Louis-style pork ribs with
bacon-wrapped jalapenos and
mac 'n' cheese.
STAYBRIDGE SUITES CHARLOTTE BALLANTYNE
15735 Brixham Hill Avenue, Charlotte, NC 28277
704.248.5000 | StaybridgeBallantyne.com
mention code holiday at booking
to receive a 1 .
home
your
away from
home
BALLANTYNE MAGAZINE 43 WINTER 2015-2016