Since I was in Charlotte, dropped in for a much-overdue visit to @noble_smoke, and very glad I did. Solid brisket, turkey, and chopped pork, but what really impressed were the smoked picanha (daily special) and the outstanding lineup of farm-to-table sides: savory succotash with butter beans and field peas, pickled golden beets, and delicious red horse bread (a.k.a. hushpuppies) with Anson Mills cornmeal. A pit-smoked old fashioned and some spicy-sharp pickled shrimp kick things off right, too.

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