“ALWAYS HAD AT LEAST TWO JOBS, SOMETIMES THREE, AMONG THEM WORKING AT A BARBECUE JOINT,”
Wayne Monk tells me as he sips his morning coffee.
“That’s when I got the idea of opening up my own place. I didn’t have any money, so I borrowed $500 on my furniture and my brother-in-law, Sonny Honeycutt, put up the rest. We were equal partners. Three months into it, he decided barbecue wasn’t for him. Not enough money.
“One thing he did that I never would have approved of was naming the place ‘Honeymonks.’ I showed up one day and the sign guy was putting it up. Some people still call it that and I changed the name forty years ago. (Image 106)
Image 106: Lexington Barbecue, Inc. 10 Hwy 29–70 South/Business 85 • Lexington, NC 27295 • (336)249-9814
“I’m not what you might call a good cook,” Wayne proclaims with the satisfaction of a man who knows that you don’t believe him. “No, really, I’m a manager, a people person. I come in here real early and make sure everything’s running smoothly.
“At any one time we usually have about fifteen family members working here, give or take a couple. They might leave, but they always come back.” It only makes sense that Ricky Monk has taken over the day to day management duties. Ricky does share his father’s personable approach, but he is equally at home in the kitchen.
“I wanted to go to Wake Forest, but wasn’t a great student. I ended up at Davidson County Community College, and was talking to a business professor about barbecue when I realized just how great I had it. I just love managing this place. Over the years I have come across a lot of people who say that they would like to own a barbecue place. I let them come over here and follow me around. Most decide to do other things.” (Image 107)
Image 107
Among the family and extended family is Ricky’s son, Nathan. “He’s in college, but he’s always around here doing something. Mostly curb hopping, but helping out wherever he’s needed. Just like me,” Ricky says. (Image 108)
Image 108
NOT EXACTLY THEIR COLESLAW (BUT CLOSE)
Image 109
Core and shred cabbage (should have 5–6 cups). Whisk vinegar, sugar, ketchup, salt and pepper. In a bowl, mix with cabbage and refrigerate for at least 2 hours before serving.