Location: Charlotte, NC
Hours: Monday - Saturday, 10am - 7pm; Sunday, Noon - 7pm
I was talking to a judge at a BBQ competition and found out about a butcher shop in Charlotte. I had also heard about tri-tip, This is a standard BBQ meat in California and I had never tried it. I have search around the Charlotte area for it but could never find it. I emailed the butcher shop and found out they carried tri-tip and during the summer they would fire up a Big Green Egg to cook samples of that and other BBQ meats for customers. I had to go.
I decided I would get a tri-tip and a pork butt to see how this shop stacked up. I had visions of a huge walk-in fridge in the back that had meat hanging from hooks (cool) and a counter man with a white blood stained apron (not cool). I looked them up online and it looked like a neighborhood deli. I was still hoping for the walk-in fridge with the meat hanging.
My family came with me and we pulled up to a nice shopping center with a few nice shops around the butcher shop. We entered and were greeted with a prompt and friendly hello. The shop was clean, the people behind the counter had no blood stains on their aprons and they were very friendly. They let us look around for a bit, finished helping a customer and then asked if they could help us.
We talked for a bit about the different meat they carried. Much of it is vacuumed packed and shipped in as larger cuts and they cut it down. Due to federal regulations they can't have the whole animals hanging in the freezer to cut the meat off of. Which is sad but they do get larger cuts in and break them down.
They do have box specials where you can get a bunch of meat for a great price. I almost went with one of those but none had tri-tip and was looking forward to trying that cut.
|The money muscle.
|Pork butt ready to be rubbed.
|Tri-tip ready to be rubbed.
I heated the smoker up to 250° and put the butt on. The butt takes about 8 hours where the tri-tip only takes about 2. Being I had never done a tri-tip I read up on cooking it. They can be either grilled or smoked. I went with the smoke method.
|Pork butt ready to go on the cooker.
|Fat cap on the tri-tip.
|The meat cooking.
|Tri-tip ready to be carved.
|Tri-tip carved and ready to serve.
I do recommend the New York Butcher Shoppe. The staff is helpful,friendly and fun. They know their meat and make great recommendations for what to cook and how to cook it. The quality of the meat is good and the service great. On the Gibbs' Ribs* scale I give them a full rack of ribs. I look forward to going back and trying some other cuts they have.
*When I do reviews, books or otherwise, I rate the items with ribs (they are my favorite BBQ dish). A full rack is great and a single rib is poor. I will tend to stick to a full rack, half rack or one rib.