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Can a guy from Lexington get himself into trouble with his barbecue in the middle of barbecue country? He can if he's from Lexington, S.C., and there is mustard in his sauce.

"I brought mustard-based sauce into the heart of western North Carolina barbecue," says Michael Corley, co-owner of Chef Jacks Hot Dog Chili Shack (3750-A Battleground Ave.; 617-4075), laughing.

Corley has been in food service for 35 years. He has owned restaurants in South Carolina (Dry Dock, Drifters) and worked for Sodexo as a chef for the president of the University of South Carolina before taking a break from food service to become a caregiver for his parents. Last year, he moved to Greensboro.

Partner Jimmy Clontz had been in real estate but began looking for something else to do when steam started to run out of the market. He met Corley, who was thinking about opening a new restaurant. Together, they opened Chef Jacks in a small space adjacent to a convenience store at Battleground Avenue and Cotswold Avenue.

They brought aboard Mo Allen, who was a chef with Marriott in Washington and Holiday Inn in Williamsburg, Va., before taking a position as kitchen manager at a Greensboro assisted-living facility.

Chef Jacks' menu is simple with just six sandwiches, including hickory-smoked all-beef Sabrett hot dogs ($1.99 sandwich, $4.50 combo includes chips and drink) served with New York-style toppings such as sauerkraut or relish or Carolina-style with homemade chili and slaw.

"My chili recipe came from my mother who was from Louisiana," says Corley, who has tweaked it through the years.

Burgers are $3.75 ($5.75 with combo) for one with standard fixings to $4.50 ($6.50 combo) Carolina-style. Burgers are char-grilled. Corley grinds the beef himself and throws in a little lime juice for zing.

"We offer fresh food fast," Corley says.

And then there's the barbecue. Boston butts are smoked on site, hand pulled and served with a house mustard sauce. A sandwich costs $3.90 ($5.75 for a combo).

Throw in a side of boiled peanuts straight out of the kettle and you've got yourself a hot dog-shack kind of meal.

Corley is thinking about adding a pork salad to the menu, and Allen would like to try a Cuban-style sandwich.

Hours are 10:30 a.m. to 8 p.m. Monday through Saturday.

Triad barbecue cited

Speaking of barbecue, Frances Bailey, editor of County Living magazine, and her dad, T. Ed, turned to the N.C. Barbecue Society's 500-mile trail to plan their itinerary, and then they hit the road.

In the current issue, the Baileys list their top six picks, which include three Triad pitmasters: Stamey's in Greensboro, Short Sugar's in Reidsville and Lexington BBQ in Lexington.

For a look at the top six, visit the magazine's Web site at www.countryliving.com and type North Carolina barbecue into the search field.

Noble's closing Saturday

Noble's of High Point (101 S. Main St.), which announced last week it would close its downtown High Point location, will serve its last meal Saturday. Call 889-3354 for reservations.

Owner Tim Applegate said he wants to return to the restaurant's roots as a more intimate restaurant.

In the current economy, he said, the overhead of the 11,000-square-foot location has become too costly. Noble's opened 26 years ago in a more intimate location and quickly established itself as a popular destination among local patrons. But through the years, the restaurant grew to accommodate large numbers of international diners from the city's annual furniture markets and the textile industry. Those numbers have dwindled, and now Applegate said, "I've opted to close this restaurant and look for opportunities and find a smaller footprint for Noble's as a jazz cellar.

"It's time to rethink our business plan and adjust to economic times."

Applegate said he is in negotiations for a new location but offered no timeline for reopening.

Free Reubens

On Saturday, Mr. Dunderbak's Old World Market (292-1181) at Four Seasons Town Centre is giving away free Reuben sandwiches.

An Ultimate Reuben Sandwich, a side of chips and a pickle will be given to dine-in customers from noon to 7 p.m. It's the restaurant's way of giving back to the community, says owner and operator Michael Collins Jr.

Hunger benefit

Rock Out Hunger will be held from 4 to 7 p.m. Thursday on the patio at Earth Fare (2965 Battleground Ave., Greensboro; 369-0190).

Grilled burgers will cost $1. Live music and cold beer will be available. The event is a benefit for Mobile Meals of Greensboro.

Pajamas and jam

Leave the pajamas on the kids and head over to the Greensboro Children's Museum for a Pajama Party from 10 a.m. to noon Saturday.

Volunteers from The Fresh Market, which is co-sponsoring the event, will make jam sandwiches for the kids and read from the children's books "The Giant Jam Sandwich" and "Bread and Jam."

Then they'll accompany kids to the museum's market exhibit to learn about healthful selections.

The event is a promotion for The Fresh Market's new line of organic jams.

Cookie course offered

Spring Garden Bakery and Coffeehouse (1932 Spring Garden St., Greensboro) is offering a four-day Cookie Camp starting Monday. The class runs from 3 to 5 p.m.

Ages 12 and older will learn to make classic thumbprints, shortbread with icing and a design-your-own-flavor cookie.

Cost for the course $95. Call 272-8199 to register.

Ice cream fun

Krispy Kreme is promoting its new soft-serve ice cream, shakes and sundaes with a Kool Kreme Social from 2 to 5 p.m. Sunday at Krispy Kreme (854-8275), 2704 High Point Road in Greensboro. The event, a benefit for local non-profits, features activities and prizes.

Additional events are planned for other Triad locations. Details to come.

Cafe closes Sundays

Madison Park Cafe (1310 Westover Terrace, Suite 107, Greensboro; 275-3755) will close Sundays until September.

The restaurant also has plans to add outdoor dining soon.

Stop by to see what summer menu specials, such as Oysters Brittany, are being offered.

Contact Carl Wilson at 373-7145 or carl.wilson@news-record.com