Fayetteville’s Smoked Fresh new cuts no corners with domestically sourced food stuff

Travis Melvin stands on the edge of a subject of the farm his family has owned along the Cape Worry River for additional than a century. 

He picks an upshooting area pea from the tangle of leaves, breaks open the pod and sites a single pea in the middle of his palm. Those very same fingers made the 6-foot-7-inch-tall Melvin a star offensive tackle at Cape Anxiety Large School, which he parlayed into a soccer scholarship to East Carolina College. 

The pod appears to be like like a environmentally friendly bean, with the peas inside nevertheless reasonably tiny. Not experienced sufficient however, Melvin states. He’ll have to wait around a little little bit for a longer time to decide all those. 

These days, he nevertheless wakes up early, but it truly is not for two-a-times. In June 2019, he opened Smoked Clean, a takeout barbecue spot on the outskirts of downtown Fayetteville. Lunch begins at midday, which indicates he improved fire up that smoker mighty early. 


Not very long soon after graduating university, Melvin started hauling his smoker to soccer game titles, festivals and other occasions around Fayetteville and the Triangle, promoting brisket, jerk hen, ribs and other goods beneath the name Excellent Food items Catering. He grew up about barbecue with classes realized from his moms and dads and grandmothers. He joked that after heading to lots of massive relatives capabilities above the decades, he understood his barbecue was far better than the rest. 

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His father, Keith, now retired after serving far more than two a long time in the U.S. Army, tends to the family’s 15-acre farm, exactly where the family grows okra, peas, potatoes, corn, squash, tomatoes, collard greens and other fruits and vegetables. 

A lot of it ends up on the menu at Smoked Fresh. Grilled zucchini, yellow squash and tomato salad is a refreshing spring take care of. Fried eco-friendly tomatoes and fried okra grace the menu for the duration of the summer. The potato salad is built from new purple-skinned or Yukon gold potatoes grown on the farm. When producing creamed corn, Melvin takes specific care to scrape all the sweet, flavorful milk and pulp from the cob after slicing off the kernels. 

The yams, sourced from a nearby farm, get candied in a mixture of butter, sugar and “lots of really like and notice.” They’re so indulgent, it really should be dessert. 

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Then there are the collard greens. There is calendar year-round demand, Melvin reported, but he won’t start serving greens until eventually just after the initial frost of the period. The icy temperatures tenderize the greens and give them a sweeter taste, many thanks to some of the starch in the plant becoming converted to sugar. 

When Melvin sees the veins on the collard greens run deep purple, he knows they are prepared. 

“I want us to be recognised for great food items,” Melvin explained. 

He then corrected himself. 

“No — good foodstuff.”

Late to mattress, early to increase

Proper barbecue requires time and Melvin will not just take shortcuts. That implies his working day at the cafe begins all over 6 or 7 a.m. with cutting the cabbage and sweet potatoes and prepping the turkey wings, which roast right until the skin is crispy and the meat wants only the slightest contact to slide off the bone. 

It is also time to light the smoker. Melvin works by using only hardwood charcoal and avoids lighter fluid, as he feels it presents the meat an off-flavor. 

“Every thing is as organic as we can do it,” he said. 

Most of the meats cook for lots of hrs over very low-indirect heat. A slab of ribs will take all over six hours. Brisket stays on the smoker for all-around 11 several hours. He could continue to be up until finally midnight cooking a brisket until finally it’s approximately performed, then wrapping it in foil and ending it just right before provider the upcoming day. Fork-tender, with dim bark and a quarter-inch-thick pink smoke ring on the exterior — the convey to-tale sign of meat cooked over wood — the brisket will not need to have any sauce, nevertheless Melvin can make his personal and it really is really superior. 

Specific ribs are slash and marinated for at least 24 several hours just before they are breaded and fried. The relaxation of the meats get coated in Melvin’s own barbecue rub and are authorized to sit in the fridge right away just before hitting the smoker.

It is really all served with his scratch-made barbecue sauce. Melvin was born in Columbia, South Carolina, and although there’s no mustard in his sauce, as is customary in the Midlands of South Carolina, he credits his upbringing for inspiring his tomato-dependent sauce, with just a little bit of sweet and warmth. 

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For the barbecue fried chicken, halved chickens are grilled about direct heat right until just performed in advance of getting dropped in the fryer and brushed with barbecue sauce. With just one particular smoker and plenty of meat to cook, balancing all the things so the timing is just suitable is a sensitive dance. 

Notably absent from the Smoked Fresh menu is pork barbecue, or pulled pork — undoubtedly the most greatly offered type of barbecue in the Fayetteville spot. With just a couple of staff, Melvin can only do so significantly. The restaurant’s site only two blocks absent from Fuller’s Previous Fashioned BBQ on North Jap Boulevard, a area establishment identified for its chopped complete-hog barbecue, played a role in that as very well. 

“I was like ‘OK, y’all can have that,’ but I’m likely to make confident I have these other products that ideally no just one else can contact,” Melvin mentioned. 

‘The perfect menu’

Which is the greatest purpose. What is a fantastic menu? For Melvin, it is a menu which is streamlined and refined, but with a wide range of distinct proteins — together with seafood, which Melvin served when the restaurant to start with opened and would travel out to Sneads Ferry, northeast of Wilmington, to procure. As the business enterprise grew, the logistics grew to become unfeasible and he dialed back the seafood choices but has his eye on bringing them back again. 

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Melvin, like so lots of many others in the environment of barbecue, is a tinkerer, generally wondering about and operating toward enhancing a recipe or adjusting a strategy in the by no means-ending quest to one’s interpretation of perfection. 

Acquire the pound cake, for instance. 1 reader wrote in, contacting it “to die for.” A further bet me $100 I couldn’t locate a finer piece of pound cake in all of Fayetteville. 

Melvin has listened to the praise.

The pound cake is primarily based on a recipe from his paternal grandmother, who taught him how to make it. In a natural way, he tinkered with the recipe to make it the prized dessert it is now.

Light-weight, but strong, with a golden brown exterior and flavor wealthy with butter, it’s no shock Melvin has shoppers stop by just for a slice of pound cake to go. 

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The trick to the best texture, he reported, is to properly product the butter and sugar so that it really is light, but without the need of way too much extra air. 

As a special — generally on Sundays — Melvin will bake a tray of incredibly hot banana pudding. The procedure involves mixing eggs, flour, sugar and other substances about a double-boiler — there are no packing containers of instantaneous pudding in sight. 

“The only point that will come in a can is the evaporated milk for the mac and cheese,” he mentioned.

Serving the persons

Melvin credits his dad for his work ethic and his mother, who labored for 15 years in university cafeterias in Fayetteville, for the know-how of functioning a industrial kitchen area that satisfies his large requirements. 

Cooking is a passion for Melvin, but extra so, it is really his way of serving persons and offering again to the local community. He will not switch absent people who come in hungry but with out enough dollars for a total meal. 

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In his small over two yrs in business enterprise, he’s had shoppers he fed though they ended up down on their luck make their way to a improved area in daily life and return as normal customers. 

He’s humbled by the simple act of feeding people today, of observing someone come in hungry and leave happy with a smile on their experience, regardless of their predicament in lifetime exterior the restaurant. 

“That to me can make it all well worth it,” he mentioned. “That theory is the most important detail.”

Long term Plans

As Melvin stands in an vacant industry on the relatives farm closest to the Cape Dread River, he imagines what Smoked Refreshing may turn out to be. Whilst the Human being Avenue site has a tiny dining room, it is generally designed for takeout.

And he has grand concepts.

Melvin mentions developing a cafe there, a area inspired by Dirtbag Ales in Hope Mills with out of doors seating, lawn video games and other entertainment. 

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The only issue: hurricanes. All through Hurricane Matthew in 2016, all but the a single industry, furthest away from the river, have been swallowed by the storm.

Melvin points to a mark about midway up 1 of the trees in the reduced discipline. That’s how higher the h2o was. The discolored significant h2o mark on the tree is absent, but the memories of the storm dwell on. 

Melvin stated afterwards that he is hoping to go into a larger locale (i.e., a building that already exists) by the commencing of upcoming 12 months. But that riverside, household farm barbecue location continues to be simmering on the back again burner, like a pot of those sweet, winter collards. 

The Facts

Address: 821 Human being St., Fayetteville

Hrs: Thursday to Sunday, from midday to 9 p.m.

Cellphone: 910-491-4334

Web site

Have a location we should test out? Share your concealed gem with me at jpucci@gannett.com.

Jacob Pucci writes on food stuff, dining places and enterprise. Make contact with him by e-mail at jpucci@gannett.com or abide by him on Twitter at @jacobpucci or on Facebook. Like conversing food? Sign up for our Fayetteville Foodies Facebook team. 

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