Charlotte Barbeque?
 

We will be staying in Charlotte for one night and really want to try some good old-fashioned barbeque. Please, if you know any really good barbeque places let me know. I am from the northwest and we don't really get that much good barbeque here :)
Thank you,
KB

Mac's on South Blvd or Spoon's a bit further down on South Blvd.

And just for you, when you go back you can make your own with this dead easy recipe.

Carolina Pulled pork
I posted it a long time ago. It is truly easy and delicious.
1 pork shoulder or butt, bone in or out--any size--the cooking time is the same for a 3#or 8# piece.
BBQ rub of your choice (I will post mine if you want) or just rub the meat with a mixture of coarse ground black pepper and brown sugar. Let marinate 8 hours or overnight.
Method 1--IF you have a smoker that can control the temp (I have a sidebox smoker and can keep the temp at 200*-250*) smoke the meat for 4 hours, keeping the temp low. Then place the meat in a 250* oven for 4 hours to finish. It will be meltingly tender and have a wonderful smoky flavor.
Method 2 (and this is the one I have really used for 30 years). Place the meat in a 250* oven for 8 hours uncovered . I have often done them overnight. It will still have the melting tenderness. You will have to slap your hands to have any left over as you take it out of the oven.
When ready to serve pull chunks of meat off and then "pull" the meat into shreds by pulling between 2 forks. Do not discard the fat--mix it in. This is not a low fat dish and to really enjoy, use it!!!
For a traditional Carolina serving method very lightly moisten the meat with sweetened vinegar (1 qt. vinegar + 1/4C sugar and 2TBS coarse black pepper).
To warm before serving put the vinegared meat in a pan (black iron frying pan is good) and cover tightly. Heat at 250* until heated.
To serve, offer bbq sauces, cole slaw (in the Carolinas, it goes ON the sandwich), baked beans, rolls, and banana pudding. For fall bbq's Brunswick Stew is also offered.
For BBQ sauce here is my tomato based:
1 bottle ketchup (28 or 32 oz.)
1 ketchup bottle of cider vinegar
6 oz. yellow mustard
6 oz. worcestershire sauce
1/2C brown sugar
3 oz. liquid smoke
2-3 TBS coarse black pepper
Tabasco to your taste
Simmer for 45 minutes.
If you use commercial bbq sauce I suggest diluting them 1/2 with vinegar for this use.
Eastern NC uses vinegar sauces--sweetened vinegar with 1/4C (at least!!) cayenne pepper OR black pepper. It is too hot for me!
South Carolina uses a mustard based sauce but don't know the recipe.

We also liked Mac's.

Hey KB -

I hope you enjoy your stay in Charlotte.

Bill Spoons BBQ would be my vote if you only have a day. Had you more time I'd say to check out Courtney's BBQ over in Clover, SC too.

Courtney's BBQ
(803) 222-5900
1166 Highway 55 E, Clover, SC 29710

This is where we go - of course it helps that we can walk there - Outlaw Barbecue Shack
(704) 846-1919
131 E John St, Matthews, NC 28105

My vote is for Mac's as well... this may be blasphemous, but I find Spoon's isn't what it used to be. Also, if you're in uptown Charlotte during the day, there is a truck and trailer that pulls between the buildings on Tryon between Trade and 4th... I think it's the BB&T building and one of the BoA buildings... but the truck is there at lunch time and serves awesome Barbecue... if you're up for a road trip, head to Lexington...

Gretchen- I make a similar pork butt, but I cook it in the crock pot on low over night- turns out fabulous!

Do yours in the oven--you don't need any attention to it. YOU WILL BE amaazed. What you are doing is just "braising" it. You get lots of "burnt bits" with mine. It's the difference of apples and oranges. You'll never go back. The original recipe is from the first Charlotte Cookbook from the 60's--in the oven.