Best BBQ in North Carolina
Nov 9th, 2004, 11:15 AM
#22
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Budman, I am so envious of you going to Memphis in May....I grew up in West Tennessee and have always wanted to go home during that event, but have never had the opportunity.
The DH is from North Carolina and I am from near Memphis...and we both agree on one thing...both places have great, similar BBQ...Oops, we agree on 2 things.the BBQ in North Georgia and East Tennessee sucks. We live right on the GA/TN border and have to go home to get good BBQ.
The DH is from North Carolina and I am from near Memphis...and we both agree on one thing...both places have great, similar BBQ...Oops, we agree on 2 things.the BBQ in North Georgia and East Tennessee sucks. We live right on the GA/TN border and have to go home to get good BBQ.
Nov 9th, 2004, 12:15 PM
#23
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For western north carolina barbecue, try Mr. Barbecue in Winston Salem (on Peters Creek "Pork"way. For eastern, I'm partial to Jacksons in Wilmington. (Flips in Wilmington was my favorite ten years ago, now the food is off and on there.) I also like Smithfield as chains go and their restaurants are usually located right off the interstates, which makes them easy to find.
Here are my rules for finding a good barbecue joint.
1. No chain restaurants. All of these are tourist traps and faux barbecue. If one owner has more than two restaurants, don't go there.
2. There must be at least one stuffed animal inside the restaurant, preferably one that was killed AND stuffed by the owner.
3. There must be a man's name or a city's name in the restaurant's name.
4. There must be a smoker outside the restaurant and it should be smoking at all times. If the smoker is not going constantly, the restaurant is either unpopular or they are mixing non-smoked BBQ with the small amount they smoke.
5. When you look at the restaurant for the first time, you should have to pause for a second or two before going in and wonder if its sanitary.
6. The waitresses must all be: (i) extremely young girls in tight fitting clothes or (ii) old hags who have worked there for 30+ years. Oddly, I've never been to a good BBQ joint where there were some from each category.
7. If you tell the waitress you want a "chopped plate and tea," the order will be taken with no further explanation and will arrive correct with the tea already sweetened.
8. The BBQ sandwich automatically comes with slaw unless you tell them to leave it off.
9. The smoking and non-smoking tables will be no more than three feet apart with no dividers.
10. If, god forbid, you order a hamburger, it will come with mayonnaise on it.
11. Finally, for true bonus points, the brunswick stew on the menu will have squirrel meat in it.
Here are my rules for finding a good barbecue joint.
1. No chain restaurants. All of these are tourist traps and faux barbecue. If one owner has more than two restaurants, don't go there.
2. There must be at least one stuffed animal inside the restaurant, preferably one that was killed AND stuffed by the owner.
3. There must be a man's name or a city's name in the restaurant's name.
4. There must be a smoker outside the restaurant and it should be smoking at all times. If the smoker is not going constantly, the restaurant is either unpopular or they are mixing non-smoked BBQ with the small amount they smoke.
5. When you look at the restaurant for the first time, you should have to pause for a second or two before going in and wonder if its sanitary.
6. The waitresses must all be: (i) extremely young girls in tight fitting clothes or (ii) old hags who have worked there for 30+ years. Oddly, I've never been to a good BBQ joint where there were some from each category.
7. If you tell the waitress you want a "chopped plate and tea," the order will be taken with no further explanation and will arrive correct with the tea already sweetened.
8. The BBQ sandwich automatically comes with slaw unless you tell them to leave it off.
9. The smoking and non-smoking tables will be no more than three feet apart with no dividers.
10. If, god forbid, you order a hamburger, it will come with mayonnaise on it.
11. Finally, for true bonus points, the brunswick stew on the menu will have squirrel meat in it.
Nov 9th, 2004, 12:58 PM
#25
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my 'rules' of bbq restaurants:
1. The worse the parking lot, the better the food. bonus points for gravel lots. Stay away from restaurants neat, well marked spots. They have way to much time to work on the lot instead of cooking.
2. Unusual looking additions to the buliding that probably weren't approved by the county's building department.
3. A pig in the sign with human characteristics (wearing a toque and apron, holding bbq tools, etc.)
1. The worse the parking lot, the better the food. bonus points for gravel lots. Stay away from restaurants neat, well marked spots. They have way to much time to work on the lot instead of cooking.
2. Unusual looking additions to the buliding that probably weren't approved by the county's building department.
3. A pig in the sign with human characteristics (wearing a toque and apron, holding bbq tools, etc.)
Nov 9th, 2004, 01:00 PM
#26
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Gretchen: red and spicy slaw in Eastern NC? Where?
As one who's only had Western style less than half a dozen times, and a WHOLE bunch of Eastern NC barbecue (as I'm from there), I can honestly say that I've NEVER seen red (or spicy) slaw in Eastern NC. Are you talking about Brunswick stew, or is there some wild slaw floating around that I've never seen before?
As one who's only had Western style less than half a dozen times, and a WHOLE bunch of Eastern NC barbecue (as I'm from there), I can honestly say that I've NEVER seen red (or spicy) slaw in Eastern NC. Are you talking about Brunswick stew, or is there some wild slaw floating around that I've never seen before?
Nov 9th, 2004, 01:20 PM
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In my opinion, the best bbq, hands down, in the Triangle area (Raleigh-Durham-Chapel Hill) is the Barbeque Joint on Weaver Dairy Road in Chapel Hill. It's awesome, cooked on the premises. Eastern-NC style.
A very eclectic menu overall, with CIA graduate chef! Was recently featured on $40/Day with Rachel Ray on the Food Channel.
It's just down the road from Allen & Son's, but I think it's MUCH better.
[The "red" slaw is what we call bbq slaw, usually served in the eastern part of the state. Incredibly tasty, and easy to make; I can post a recipe if anyone's interested. Catsup makes it red.]
A very eclectic menu overall, with CIA graduate chef! Was recently featured on $40/Day with Rachel Ray on the Food Channel.
It's just down the road from Allen & Son's, but I think it's MUCH better.
[The "red" slaw is what we call bbq slaw, usually served in the eastern part of the state. Incredibly tasty, and easy to make; I can post a recipe if anyone's interested. Catsup makes it red.]
Nov 9th, 2004, 01:29 PM
#29
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OK here is my response. Out of them all, the Eastern NC is the best. Bullocks in Durham is a great experience, especially if you can eat Family Style. If you head east, and go through Goldsboro, eat at Wilburs or Scotts. Kinston has some good places. If you can find it in a grocery store, buys some Scott's BBQ sauce to take with you. Yes, in a pinch, Smithfields (a small chain) does OK. But remember, most of these BBQ places are not fancy.....checkerboard table cloths, school cafeteria plates, plastic glasses.............and sometimes a staight-talking southern waitress. In Raleigh, there is BBQ-Lodge or Murry's BBQ (I think) and a new entrant, which is a little different than the average old southern BQ place is Q-SHACK. There is one on Hillsbourgh St. and another one opening up in the new North Hills. But, if you must eat BBQ, especialy eastern, you have to go to "PIG PICKIN". I have taken friends from Asia to one and they are amazed............
Nov 9th, 2004, 03:27 PM
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Well, thanks to this thread, I had to stop at Smithfield's on my way home.
Now did I get the "regular" platter because I am watching my weight?
Nooo-oooo.
I got the large platter and drove the two miles home at top speed, fed the dog and cats so they would not bother me, and opened my styrofoam container to feast on:
Six good-sized hushpuppies, a big scoop of cole slaw, a big scoop of potato salad, and a huge moouthwatering portion of some good ole' down east style 'que washed down with a giant sweet tea.
Ahhh... (Patting my tummy.)
Now did I get the "regular" platter because I am watching my weight?
Nooo-oooo.
I got the large platter and drove the two miles home at top speed, fed the dog and cats so they would not bother me, and opened my styrofoam container to feast on:
Six good-sized hushpuppies, a big scoop of cole slaw, a big scoop of potato salad, and a huge moouthwatering portion of some good ole' down east style 'que washed down with a giant sweet tea.
Ahhh... (Patting my tummy.)
Nov 9th, 2004, 06:28 PM
#32
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Really good descriptions of barbecue joints. Yes, Diana, I too have barbecue on my mind for the upcoming weekend after reading this thread. I work just up the road for one, but it is the worst I have ever experienced. There is a place in my hometown with those young girls in tight clothes - too funny.
Nov 10th, 2004, 04:28 AM
#33
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bonnie and Dan,
You will HAVE to get some now to quell your 'que hankerin'. It was about to drive ME crazy.
I actually got on Smithfiled's website and picked out what I wanted off the menu and seriously consider a pint to go, with a side of Brunswick stew, an order of hushpuppies and a gallon of sweet tea. (I'm glad I got calmed down before I got there.)
The best thing about it is that we can get good barbecue ANY time. It's great to live somewhere that we never get tired of our regional specialty and can find good 'que close to home.
Of course, I really love some of the things I can't get here too - like ackee, callaloo, conch and ceviche from the Caribbean; Philly cheesesteak; NY pizza; etc.
But really, half the fun of eating things specific to a place is eating them THERE!
You will HAVE to get some now to quell your 'que hankerin'. It was about to drive ME crazy.
I actually got on Smithfiled's website and picked out what I wanted off the menu and seriously consider a pint to go, with a side of Brunswick stew, an order of hushpuppies and a gallon of sweet tea. (I'm glad I got calmed down before I got there.)
The best thing about it is that we can get good barbecue ANY time. It's great to live somewhere that we never get tired of our regional specialty and can find good 'que close to home.
Of course, I really love some of the things I can't get here too - like ackee, callaloo, conch and ceviche from the Caribbean; Philly cheesesteak; NY pizza; etc.
But really, half the fun of eating things specific to a place is eating them THERE!
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