Lexington, NC – April 27th, 2013
Competing in the “BBQ Capital” of North Carolina started with hooking up with long time friend and Dizzy partner Mike Kerslake, who decided to come cook with Dizzy Pig to kick off the 2013 season. The trip from Virginia was not a long one, and we decided to check out world famous “Lexington Barbecue” to see what the hype was about. Locally known as the “Honey Monk”, this is the real deal when it comes to NC BBQ. We were served their coarse chopped pork shoulder, which was tender, moist, and tasted of pure pork heaven. Dipped in their in house vinegar dip (with a dash of the special pepper sauce), that pork flavor is amplified beyond belief. Our visit to the Honey Monk included a visit with the pitmaster in the back room, and it was a great opening to our trip to Carolina.
Susan Handy, Mike Kerslake, and Chris Capell was the team this weekend, and we set up next to our good friends, Big Mo from Aho, and Jay from 4:20Q. Weather was good and even a little chill in the air, and For the Dizzy Pig Team, cooking for North Carolina judges is always a challenge. Of the 5 previous times we have cooked in North Carolina, we have racked up a grand championship, a reserve championship and a 6th place overall. We’ve also had two contests where we had a disappointing middle-of-the-pack finish. This weekend would prove to be one of those disappointing finishes!