LEXINGTON, N.C. — If you’ve been in Lexington long enough, you probably still call the town's popular barbecue joint the "Honey Monk." There’s nothing quite like Lexington Barbecue, both the style and the place.
The Lexington Barbecue restaurant is a staple in Lexington and began as a joint venture in 1962 between the Honeycutt family and the Monk family.
What You Need To Know
- Lexington Barbecue is one of the most popular barbecue joints in the state
- It used to be called the Honey Monk
- Nathan Monk has been working there since he was 15
- He sees the same people year after year during festivals and annual events
“They were partners for a few months. The Honeycutt guy, Sonny Honeycutt, decided he wanted to get out of it,” Nathan Monk said. “My grandfather [Wayne] took over it from there and changed the name from the Honey Monk to Lexington Barbecue.”
Nathan Monk has been working at the joint since he was about 15. It’s very much a family business.
“One, two, three, four, five,” Monk said, counting the people in the kitchen. “So, there’s got to be at least 150-160 years of experience right now, just by these five guys.”
Simply put, the restaurant is a fundamental part of the Lexington barbecue scene.
There’s a big difference between eastern barbecue and western barbecue in North Carolina.
“Well, we cook nothing but the shoulders here. A lot of people down east are whole hog,” Monk said. “We feel like with the shoulder, you’re getting a little bit of a good mixture, and you get a little more lean [sic] meat with the shoulder.”
At Lexington Barbecue, the meat starts by roasting over hot coals for about 12 hours. It’s then separated and sent to the chopping block before being sauced up. The sauce is a little different in the west too.
“Well, ours is going to be a thin vinegar sauce, has ketchup in it, has salt, pepper, ketchup, vinegar,” Monk said. “Down east, it’s more, I’m thinking more mustard. I really haven’t eaten much of it.”
But no matter what you prefer, barbecue is meant to be enjoyed together here in North Carolina.
“I enjoy the whole process, you know? I get to see the same people all the time. Right now, the furniture market’s going on, so they come through every six months,” Monk said. “I see the same guys come through here. They know me from the window. They’ll point, they’ll say, 'hey.' They’ll ask how the grandpa is doing.”
That down-home feeling is what keeps him going every single day.
