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Lexington Barbecue #1

10 Highway 29-70S, Lexington, NC - (336) 249-9814
Lexington Barbecue #1 has defined excellence since Wayne Honey Monk started slow-cooking pork shoulders in hickory and oak coal smoke in 1962. Accompanied by good hushpuppies and Q-sauced slaw, the meat is a festival of mellow piggy tenderness with crunchy nuggets from the outside of the shoulder.
87% Approval Rating (8 votes)

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Chopped Barbecue
Barbecue Sandwich
Coarse Chopped Barbecue
Cobbler
Sliced Barbecue
Barbecue Tray
Skin Sandwich
Hush Puppies
Skin
Cole Slaw

Highlighted Reviews

rating
Michael Stern - Photos (13)
Roadfood.com Editor
"Lexington, North Carolina, is to hog barbecue what Lockhart, Texas, is to beef: a Mecca with far more than its fair share of great eateries that attract pilgrims from around the nation and the world. Lexington's best is appropriately named Lexington Barbecue #1, and ..."   [Read More]

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Map & Web Site

10 Highway 29-70S, Lexington, NC
(336) 249-9814

Hours & Policies

Seasons:Open Year Round
Meals Served:Lunch, Dinner
Operational Hours:Always Call Ahead!
Credit Cards Accepted:No
Alcohol Served:No
Outdoor Seating:No
Reservations Accepted:No
Delivery Available:No
Takeout Counters:Yes
The classic Lexington barbecue sandwich: pork shoulder chopped into moist hash, barely flavored with vinegar sauce and crowned with zesty slaw -- all in a supersoft bun.
"The classic Lexington barbecue sandwich: pork shoulder chopped into moist hash, barely flavored with vinegar sauce and crowned with zesty slaw -- all in a supersoft bun."
Michael Stern





My new favorite way to get barbecue at Lexington #1: sliced. This provides the full range of texture, from velvet soft to chewy and crunchy, all of it radiant with smoke-swine flavor.
"My new favorite way to get barbecue at Lexington #1: sliced. This provides the full range of texture, from velvet soft to chewy and crunchy, all of it radiant with smoke-swine flavor."
Michael Stern


The peach cobbler on the left is almost always on the menu.  The berry cobbler on the right is usually only available the first weekend of each month.  This is good enough to plan your schedule around!
"The peach cobbler on the left is almost always on the menu. The berry cobbler on the right is usually only available the first weekend of each month. This is good enough to plan your schedule around!"
Cliff Strutz


When we introduced ourselves to owner Wayne Monk and told him how much we enjoyed his BBQ, he took us in the back and gave us a tour.  Here, one of his men shows us the pork shoulders cooking over hickory.
"When we introduced ourselves to owner Wayne Monk and told him how much we enjoyed his BBQ, he took us in the back and gave us a tour. Here, one of his men shows us the pork shoulders cooking over hickory."
Cliff Strutz


The hush puppies here have a very crunchy exterior, with a soft, creamy inside.
"The hush puppies here have a very crunchy exterior, with a soft, creamy inside."
Cliff Strutz


A close-up of the vinegary coleslaw.
"A close-up of the vinegary coleslaw."
Cliff Strutz


It is not poetic license to say that as you cruise into the town of Lexington, the air smells of barbecue. These huge smelters are part of the reason. Literally tons of smoked pork is sold here every week.
"It is not poetic license to say that as you cruise into the town of Lexington, the air smells of barbecue. These huge smelters are part of the reason. Literally tons of smoked pork is sold here every week."
Michael Stern


A side view of the building shows the smokehouse in the back and the carhop ready to take your order.
"A side view of the building shows the smokehouse in the back and the carhop ready to take your order."
Cliff Strutz


The day before Christmas ... and Lexington Barbecue is crowded with customers getting gigantic orders to take home for holiday parties.
"The day before Christmas ... and Lexington Barbecue is crowded with customers getting gigantic orders to take home for holiday parties."
Michael Stern


This big eating barn is one of the nation's top barbecue destinations.
"This big eating barn is one of the nation's top barbecue destinations."
Michael Stern


Coarse Chopped Barbecue is bigger-than-bite-size hunks of varied texture. So, so succulent.
"Coarse Chopped Barbecue is bigger-than-bite-size hunks of varied texture. So, so succulent."
Michael Stern


This is very good cherry cobbler, but after eating Lexington's pork, anything would be an anti-climax.
"This is very good cherry cobbler, but after eating Lexington's pork, anything would be an anti-climax."
Michael Stern


Peach cobbler is a regular dessert item at Lexington Barbecue #1
"Peach cobbler is a regular dessert item at Lexington Barbecue #1"
Michael Stern


A majority of customers get their barbecue chopped, and this is what goes into sandwiches. It is moist and big-flavored.
"A majority of customers get their barbecue chopped, and this is what goes into sandwiches. It is moist and big-flavored."
Michael Stern


What a munchie! Crisp pig skin will give your jaw a good workout. Once crushed by teeth, it seems to melt into a slurry of pure pork flavor on the tongue.
"What a munchie! Crisp pig skin will give your jaw a good workout. Once crushed by teeth, it seems to melt into a slurry of pure pork flavor on the tongue."
Michael Stern


Logs are being burned down to coals, which are then pushed over to the pit. Nine hours of smoke from the coals is what cooks the pork shoulders.
"Logs are being burned down to coals, which are then pushed over to the pit. Nine hours of smoke from the coals is what cooks the pork shoulders."
Michael Stern


Always a good sign at a barbecue parlor: piles of wood ready to be burned down to coals.
"Always a good sign at a barbecue parlor: piles of wood ready to be burned down to coals."
Michael Stern


There is a lot of crunch to this sandwich of pigskin, the savory luxury of which is so well-balanced by a layer of barbecue slaw.
"There is a lot of crunch to this sandwich of pigskin, the savory luxury of which is so well-balanced by a layer of barbecue slaw."
Michael Stern



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