The basics: Pitmaster Wayne Monk, who opened the Lexington hub everyone knows simply as “the Monk” back in 1962, doesn’t shy away from ketchup. The sweet-and-salty condiment goes in the sauce, it goes in the slaw, and you’ll probably need a pump or two for your fries. But it’s the hefty pork shoulder, smoked slow-and-low over oak coals, that truly put Monk on the map.
What the pitmasters say: “There aren’t many places that have remained the same since they started, and that family has held the same standard this whole time,” remarks Jones. “From what I know, they’re great people, down to earth, and they still cook barbecue the way their grandaddy did, over wood. I say kudos to them—they do a great job.”
How to book: Stop by for first come, first served seating or call 336-249-9814 for take-out.