Name: Q Barbeque
Location: 2077 Walmart Way, Midlothian, VA 23113
Order: Three meat plate (pork, brisket, ribs) with two sides (collard greens, hush puppies), Cheerwine (link to menu)
Speedy: So the other weekend, I went up to visit the bro in DC. As I was driving up, I thought this was a great opportunity to stop by Q Barbeque, a small Richmond based chain owned and operated by pitmaster Tuffy Stone. As a big fan of BBQ Pitmasters (and because of Tuffy’s recent win at the Jack Daniels barbecue contest), I was super excited to try it out.
Due to some pre-meal research, I had read about what a Q Barbeque restaurant looks like, but I can’t say that seeing a barbecue restaurant in a strip mall that basically looks like a Chipotle instills much confidence that it will be any good. I will say that Q Barbeque is EXTREMELY clean and organized. After placing your order and paying at the counter, you’re given a number and a cup to get your drink and find a seat.
In order to try as much as possible, I ordered the three meat plate with two sides and got a drink to go with it. When filling my drink, I was pleasantly surprised to find Cheerwine in the fountain - the meal was off to a good start. After a short wait, the food was brought out to my table.
Monk: Nice touch to have Cheerwine available, and in the fountain no less. Definitely unexpected for a joint in Richmond.
Speedy: I wasn’t sure what to expect in terms of portion, but the sizes were decent. The three meat plate was too much for one person, but probably not enough for two. The plate came with three rib bones, a small portion of pulled pork, and a small portion of chopped brisket. Along with the sides, a bun and a pickle spear were also included. Everything looked really appetizing - the ribs were cut perfectly and the pork and brisket were both uniform in color and pull/chop. The only thing left to do was dig in.
Monk: Over $20 for one person with no beers seems pricey, but I guess if you get more than a meal’s worth of food it’s not so bad.
Speedy: I agree with that, but there was no reason for me to order that much food for just myself except for the fact that I owe it to the readers to sample everything. Well everything except the chicken. Hopefully none of our readers would even think about ordering chicken here.
I first tried the pork without any of the optional sauce on the table. I was worried that it would be dry, but it really wasn’t at all. It had a bit of smoke flavor, but lacked the tanginess that I like that comes along with a vinegar based dip. Overall though, I was pleased with the flavor. I did add some of the spicy sauce to see what it tasted like, and I didn’t think it really added much.
Next I tried the ribs. They were lightly sauced and cooked almost perfectly. The ribs were tender, but not so much that they fell off the bone. Whatever rub was used was fantastic. I think these ribs were probably the third best that I’ve ever tried - behind only Rendezvous and 12 Bones. The ribs didn’t need any additional sauce at all. In the end, I was disappointed that I only had three bones.
Monk: Wow, that is some high praise.
Speedy: The final meat on my plate was the beef brisket. I’ll be the first to admit that I’m no brisket expert, but I have eaten brisket at several places in Texas. And maybe I don’t know what beef brisket is “supposed” to taste like, but I can’t say I’ve ever had better brisket than the portion I had a Q barbeque. It was tender, perfectly seasoned, and required no additional sauce. In fact, I didn’t want to put sauce on for fear of affecting the taste. I just can’t say enough about how good this brisket was. It is literally so good that I will likely play a role in my fly or drive decision next time I head up to DC. My mouth is watering just thinking about it.
Usually, we just glaze over the sides here, which is appropriate for the hush puppies (which were fine, but not worth talking about). However, the collard greens were superb. They tasted more of pork than greens thanks to the bacon cooked in. I’m sure these collards are terrible for you, but it’s really what barbecue sides should taste like.
My first thought after the meal was to text Monk to tell him how good it was.
Monk: …which I can confirm he did. Thanks for thinking of me, Speedy!
Speedy: My second was that of fear. Q Barbeque looks like a place that would cook with gas (based strictly on appearance), so I was concerned that my credibility would come into question for gushing so much over not true barbecue. However, I drove around the side of the building to check it out as I was leaving and was very pleased to see a large pile of wood, which I’m assuming was for cooking. I definitely tasted a good amount of smoke in my meal, so it tasted wood smoked.
Monk: If this is true (and it sounds like there is no reason to believe otherwise), I am glad to learn that Tuffy isn’t taking any shortcuts. Now, off to plan my next trip up to DC via Richmond…
Speedy: Overall, I was very pleased with my meal at Q Barbeque. I knew Tuffy Stone was a great competition pitmaster, but I’m happy to report that it definitely translates to the restaurant. If you’re in the Richmond area, Q Barbeque is not to be missed.
Atmosphere/Ambiance – 3.5 hogs
Pork – 3 hogs
Brisket – 5 hogs
Ribs – 4.5 hogs
Sides – 4 hogs
Overall – 4.5 hogs
Name: OooWee BBQ (food truck)
Order: Chopped BBQ pork with slaw and mac and cheese (link to menu)
OooWee BBQ is a relatively new food truck around town that has been popping up at Food Truck Friday and NoDa Brewing, among other locations. On this night, they were one of a few trucks at the first Brewz Arts & Music Festival, a new music festival at the NC Music Factory featuring of Montreal, Kool AD, The Whigs, and The Love Language, among many other local Charlotte bands and DJ’s.
Picking the truck was a no-brainer but unfortunately, on this night the chopped pork was completely dry as if it had been sitting under a heating lamp most of the day (speculating here, but it was about 7pm at night). Sauce helped make it a little more palatable, but even still it was still pretty dry. My mac and cheese was also fairly dry and the mayo-based slaw wasn’t much to write home about either.
Everyone has an off day so perhaps that was the case here. I would be interested in checking OooWee BBQ out again on a different day in a different circumstance. I might even be tempted to try the called the curiously named “barbecue sundae” just to see what it’s all about. In any case, you may spot OooWee’s bright yellow food truck around town at various food truck rallies or events but like the color yellow implies, I would suggest proceeding with caution.
Atmosphere/Ambiance – N/A
Pork – 1 Hogs
Sides – 2 Hogs
Overall – 1.5 Hogs
Name: Scott’s Bar-B-Que
Address: 2734 Hemingway Hwy, Hemingway, SC 29554
Order: Pulled pork plate with baked beans and cole slaw (link to menu)
Despite the state’s reputation for mustard-based barbecue, South Carolina is actually home to 4 distinct styles of barbecue sauce - mustard, vinegar and pepper (a la Eastern NC), light tomato (a la Lexington), and heavy tomato (a la Georgia) - a point of pride for South Carolinia, who also claims to be the birthplace of barbecue (I’ve read differently but that’s for another post).
Scott’s Bar-B-Que cooks whole hog over wood coals (there was a huge wood pile out back next to the smokehouse) and uses a vinegar and pepper sauce, very similar to eastern NC barbecue likely due to the town’s proximity to NC (just over an hour’s drive). Both the joint and it’s pitmaster Rodney Scott have received a lot of plaudits and praise in recent years, between stories in major outlets like Time and the New York Times as well as food personality Andrew Zimmern calling it his favorite barbecue joint in the US. So lucky for me, on the way home from a recent mini-vacation in Charleston, Mrs. Monk was game for taking the scenic route back home and making a stop into Scott’s.
Scott’s was started in a convenience store/gas station in 1972 by Rodney’s dad just a year after his birth and has since been taken over by Rodney, who cooked his first hog at age 11. The current setup is still part convenience store, part barbecue joint. Scattered among the shelves of convenience store items and walls are various framed magazine articles and awards for Scott’s, but in a “I guess I’ll just stick this over here” manner. There are a couple of plastic tables and a small bar at which patrons can eat, but it was empty when we arrived at 11:30am on a Wednesday.
Once seated, our food orders were brought to us in no-frills styrofoam to-go boxes with a side of barbecue sauce. The pulled pork was coarsely chopped strands with visible pepper flakes and only slightly warm, but it still had a nice texture and tasted fantastic. I have to say, the barbecue at Scott’s certainly compares very favorably with the best eastern NC joints I’ve had, albeit a little spicier (especially if you add the table sauce also brought out with the boxes).
There was not much to talk about when it came to the sides. Both the baked beans and the coleslaw were nothing special. My plate came with two slices of white bread, which you don’t see all the time but was kind of a nice touch and I gladly used them to make sandwiches (they also helped cut the spiciness of the barbecue). Really, the pork was the star of the show here.
Even as a NC barbecue diehard, I have to admit that Scott’s was a true roadside barbecue experience. Speaking of experiences, the bathroom situation around back and upstairs was certainly one that Mrs. Monk won’t soon forget - I think “scary” was a word used to describe the ordeal - but at least she was a fan of the barbecue. In any case, its location in Hemingway (pop. 573) , about an hour
east west of Myrtle Beach and an hour forty-five north west of Charleston, doesn’t make it the most convenient joint to try but Scott’s Bar-B-Que is well worth any detour if you are in the coastal plains of South Carolina. Highly recommended.
Atmosphere/Ambiance – 4.5 Hogs
Pork – 4.5 Hogs
Sides – 2 Hogs
Overall – 4.5 Hogs
Name: Maurice’s Piggie Park
Address: 1600 Charleston Highway, West Columbia, SC 29169
Order: #2 Little Pig - BBQ pork, Carolina Hash over rice, homemade coleslaw, hushpuppies and dinner roll (link to menu)
If you’ve ever traveled in South Carolina, you may have seen billboards for Maurice’s Piggie Park. They are kind of hard to miss, littered over the major highways in and around Columbia with a photo displaying a barbecue sandwich with an unappetizing orange-ish brown-ish portion of barbecue. While this is mostly due to some unfortunate food photography, the mustard sauce can also be to blame. It is no secret that the Barbecue Bros are no fans of mustard in our barbecue but on a Sunday afternoon driving on our way to Charleston for a mini-vacation, Mrs. Monk and I took our chances.
The West Columbia location off Charleston Highway used to be a drive-in restaurant but nowadays the covered awnings are just used for normal parking though they do add somewhat of a retro touch along with the giant sign out front. Maurice’s has a fast-casual set up - you order at the counter and the food is brought to you sometime later. I ordered the Little Pig combo, made my sweet tea, and then sat down with Mrs. Monk and took in the ambiance.
Now, I do have quite a bit of experience with SC mustard-based barbecue, having spent a few semesters in college doing an engineering co-op and living in Greenville, SC. I enjoyed it at time but have since refined my palate quite a bit barbecue-wise. So this particular Sunday, at this particular Maurice’s, what was the verdict? Yea…I’m just not that into SC barbecue anymore. In fact, I’m now firmly in the “mustard doesn’t belong near barbecue” camp. The texture and chop of the barbecue was pretty okay but it was ruined by the golden mustardy sauce.
The hush puppies were not sweet, thus they were not for me. The coleslaw was mayo-based and average. But what I really want to talk about is the barbecue hash on rice. This is apparently the classic barbecue side in South Carolina and is kind of a meat stew-slash-gravy served on white rice. What’s actually in the gravy? You probably don’t want to know. I kind of liked it at first but the more I had, the more I was convinced it was not something that should accompany barbecue. It’s just…weird.
There are 14 locations of Maurice’s Piggie Park in central SC, but if you find your taste in barbecue to be similar to the Barbecue Bros (or at least me), you really don’t need to bother.
Atmosphere/Ambiance – 2.5 Hogs
Pork – 2 Hogs
Sides – 2 Hogs
Overall – 2 Hogs
Name: Hursey’s Bar-B-Q
Address: 1834 South Church St., Burlington, NC 27215
Order: BBQ & Chicken combo platter with slaw, hush puppies, fries (link to menu)
My latest stop on the Historic NC Barbecue Trail was Hursey’s Bar-B-Q in Burlington, NC, a town familiar to anyone who regularly drives between Raleigh/Durham/Chapel Hill and Greensboro or Charlotte. Not to be confused with the fast food version of this restaurant in Graham off I-85/I-40 (housed in what I believe is an old Hardee’s), this joint is off Church Street near downtown Burlington in a brick building where it has resided since 1960.
Burlington is located in the piedmont between Greensboro and Raleigh/Durham/Chapel Hill but Hursey’s cooks open pit eastern NC style barbecue with a slight kick to its vinegar sauce. It has a nice chop and moistness to it, but lacked a little smoke. The table side dip was nice, if not essential. I ordered the BBQ & chicken combo since it was the special of the day and lo and behold received a thigh
and drum of fried chicken. Which was actually pretty good, just not exactly what I was expecting. I should have clarified with the waitress before ordering or just gotten only barbecue in the first place.
The hush puppies were little orbs cooked to golden brown perfection but what really set it off was that they were served with honey butter (!!). If you have ever had perfect hush puppies with honey butter, then you know what I’m talking about. If you haven’t - well man, you just haven’t lived. The slaw was mayo based and average - not much to write about it. The fries were fries.
In keeping with the eastern NC theme, my wife got the BBQ & brunswick stew combo and found the brunswick stew to be disappointingly bad cooked with what tasted like store-bought vegetables. Which was unfortunate since for the most part we enjoyed our visit there.
Hursey’s is just a few minutes off the highway and worth checking out if you are heading from the Research Triangle towards Greensboro or Charlotte. Just don’t mess with the brunswick stew.
Atmosphere/Ambiance – 3.5 Hogs
Pork – 3.5 Hogs
Sides – 2.5 Hogs
Overall – 3 Hogs
Name: Farmer’s BBQ
Address: 2700 W Mallard Creek Church, Charlotte, NC 28262
Order: Lexington tray with hush puppies and drink (link to menu)
Farmer’s BBQ is located in a Highland Creek shopping center just north of the Charlotte University Research business park. Inside, the restaurant’s utilitarian guts is in stark contrast to its brick facade. With slightly-dated booths and tables on either side, you walk up to a counter to order and the food is brought to you shortly after. Yelpers have noted the restaurant’s “dinginess” in their reviews but I wasn’t bothered by the cleanliness (or lack thereof).
Farmer’s does Lexington-style trays (in addition to other meats not tasted such as chopped chicken, brisket, and baby back ribs), so naturally this is what I ordered. While I was waiting I did see the owner/manager hand-chopping the pork and the food even came in a Lexington-style tray - both positive signs. As for the pork itself, while it was moist and had a good texture it lacked smoke and was ultimately bland. I added some of the eastern NC vinegar sauce and while it was better in terms of flavor, the smoke was still missed. Curiously the eastern sauce was referred to as “dip,” a term reserved for Lexington-style table sauce, of which there was none. The red slaw was also slightly bland while the hush puppies were decent if unspectacular.
At this point in our mission to taste and rank the best barbecue joints in Charlotte, I don’t expect to find anything that will shake up the top of the rankings too much. In any case, you never know when you might be surprised. Unfortunately, that wasn’t the case with Farmer’s BBQ so you’ll have to go somewhere else if you are looking for great barbecue in Charlotte.
Atmosphere/Ambiance – 2 Hogs
Pork – 2.5 Hogs
Sides – 2.5 Hogs
Overall – 2.5 Hogs
Name: Boney’s Smokehouse
Address: 1543 Champa St., Denver, CO 80202
Order: Monk: 2 Meat Platter (pulled pork, brisket) with collards and hush puppies; Speedy: 3 Meat Platter (pulled pork, hot links, brisket) with fried okra and hush puppies, 2 rib bones, 10 smoked wings (link to menu)
Price: $44 (yea, it was a lot of food)
Monk: Once in Denver on our aforementioned annual guys trip (Rudy, you were missed), Speedy and I insisted that the group try one barbecue restaurant despite Denver’s reputation for not having good barbecue.(*) After a quick Yelp search, we decided on Boney’s Smokehouse in the Central Business District in downtown Denver.
(*) Quick side story: the night before we ate at Billy’s Gourmet Hot Dogs - which was awesome - and asked a manager there where to find good barbecue and he noted with a straight face “Go to Texas.” That recommendation doesn’t necessarily apply to us, but point taken.
Speedy: Boney’s is located in a basement of a larger building smack in the middle of downtown Denver. However, it’s a big space, so it didn’t feel too claustrophobic, save for the low ceilings. It was a little dark, but all in all, a pleasant atmosphere. We waited in a short line to order at a cashier (where one can preview other plates being prepared) and placed our orders. We had to go to the bar separately to order beers, but there was a decent selection of local beers on draft, so this was no problem. We were given a number and picked our table where we waited for the food.
Monk: Having the small stomach that I do and knowing that we would be drinking beer the rest of the day, I went with the 2 meat platter. Curiously, both mine and Speedy’s platters came pre-sauced where everyone else’s in our party did not. The pork was moist and smoky and tender and was surprisingly good. Unfortunately, the brisket was quite dry and really just not good, more resembling roast beef.
Speedy: The ribs were served with a dry rub and no sauce. While I often like this style, I thought they really lacked flavor and needed to be sauced. And while I don’t like my ribs to literally fall off the bone, these could have been a little more tender. I wasn’t upset I got them at $2.50 a bone (and with Monk paying!), but I’m glad I didn’t get a whole order. The wings were sub-par and were the worst part of the meal (along with the brisket). They were definitely smoked, but the skin outside was too crispy - to the point that it was tough. My guess is that it was smoked at a higher heat than I’d like. Not really worth ordering. I did, however, really enjoy the sausage. While everyone who tried it in our group also enjoyed, some were saying, “well it’s tough to mess up sausage.” I couldn’t disagree more. To me, sausage can be made in so many different ways that it can be very good or very bad. This sausage had a good flavor and was smoked well, though it didn’t have the trademark juiciness that I look for in a great sausage - possibly due to being pre-cut. It probably was my favorite part of the meal.
Monk: The hush puppies and cornbread, presumably of the same cornmeal mixture, were both surprisingly good, as were the collards which did not taste as if they were taken out of a can.
Speedy: When I ordered the fried okra, the cashier told me I made a “great choice.” My guess is that people around those parts don’t eat a lot of fried okra. However, I am a seasoned expert in all things okra. As such, while I definitely enjoyed it, the okra didn’t stand out from any I’d had before. It was good, and I’d recommend that others order it, it did not exceed expectations.
Monk: After finishing our meal and talking through our thoughts on the barbecue with our buddies, we took an informal poll and none of us were that upset that we went to this barbecue establishment. The food was fine and not particularly offensive, but it just wasn’t great - not that our expectations were too high to begin with. As it turns out, Boney’s Smokehouse exactly lived up to the reputation of Denver barbecue.
Atmosphere/Ambiance – 3.5 Hogs
Pork – 3.5 Hogs
Brisket – 2 hogs
Ribs – 2.5 hogs
Sausage – 3.5 hogs
Wings – 2 hogs
Sides – 2.5 Hogs
Overall – 3 Hogs
Name: The Barbecue Center
Address: 900 N Main St., Lexington, NC 27292
Order: Chopped pork plate with fries, slaw, hush puppies and a Cheerwine (link to menu)
Monk: On our way to fly out of Greensboro for our annual guys trip, Speedy and I took the opportunity to check out a joint in Lexington that is on the NC Historic Barbecue Trail but which neither of us had been to – The Barbecue Center. I personally must have passed within a half mile of it literally hundreds of times heading to and from Charlotte without knowing it was there. Nevertheless, I was excited.
Speedy: Like Monk, I had never been though I’d heard tale of some locals claiming it as their favorite joint in town, which in Lexington is a big deal. (I later found out the reason I never went growing up: when telling Mama Speedy about my lunch locale, she replied with a scoff, “why’d you go there? Monk’s is right around the corner.”)
Pulling in, things looked really good, as there’s a large smokehouse outside and piles of hickory wood. The large smokehouse was not active upon our noon arrival. Additionally, there was hickory wood outside of the kitchen in the main building, which was going, as there was a strong, glorious smoke smell present as we entered the building.
Monk: In addition to the smell, you could see thin veil of smoke wafting in the dining room, so I was definitely encouraged. We grabbed a small two-person booth as the lunch rush started to come in and before too long the waitress had taken our order. As is standard, we each ordered a chopped pork plate (with extra outside brown) that came with fries, slaw, and hush puppies and of course, a Cheerwine to top it all off.
Speedy: The meal looked fantastic - exactly as a barbecue meal should. I bit into the pork and noticed a definite smoke flavor. It was also perfectly tender. I think my biggest problem was with the dip, which seemed a little heavy on the ketchup, making it sweeter than I like.
Monk: The outside brown was very present in the pork, which I agree was very good. The oblong hush puppies were really good and almost as sweet as I like them to be, though not quite. The red slaw wasn’t quite as tangy as I normally like, and I know Speedy had some issues.
Speedy: My love of red slaw is well documented around these parts, but again, the dip really held it back for me. The cabbage was chopped perfectly, but I was just overwhelmed by the sweetness of the dip. Was it better than mayo based cole slaw? Of course. But it just wasn’t up to what I expected in the town of Lexington.
Monk: All in all, I was glad we were able to finally check out The Barbecue Center. It’s former owner Sonny Conrad (who recently passed away in June) was a barbecue icon and was one of six restaurant owners who started The Barbecue Festival in Lexington, the largest one-day festival in the state of NC. Conrad was so iconic, in fact, that he always presented the first barbecue sandwich of the festival to the mayor of Lexington. As for the food itself…
Speedy: It was very good. In fact, if The Barbecue Center were in Charlotte, I’d probably go eat there all the time. But it’s not in Charlotte, and there’s a higher standard in Lexington. At the end of the day, Mama Speedy was right - why waste your time when Monk’s place is just around the corner?
Atmosphere/Ambiance – 4 Hogs
Pork – 4 Hogs
Sides – 3.5 Hogs
Overall – 4 Hogs
Name: McKoy’s Smokehouse and Saloon
Location: 4630 Old Pineville Road, Charlotte, NC 28217
Order: BBQ pork platter with slaw and fries (link to menu)
Still in search of the best barbecue in Charlotte, McKoy’s Smokehouse had actually come up in conversation with a friend a few weeks back whose co-worker recommended it to him as one of the better places in Charlotte. Not the strongest of reasons for going - “um, a coworker of a friend sorta recommended it” - but whatever we’ll go with it.
Stepping out of the car, I did get a nice whiff of smoke which is always nice to see/smell as you are walking up to a joint. Once seated inside, I noted that there are a handful of barbecue options under the “Vittles” section of the menu - pulled pork, “award-winning” St. Louis ribs, half bbq chicken, and pit-smoked pot roast - but naturally we judge NC joints on pulled pork so that’s what I went with. Interestingly, according to the menu the pulled pork is “smoked for 14 hours over pecan wood” which is a bit odd for NC where most places use hickory, oak, or a mix of both.
The pulled pork came out moist and with nice pieces of bark but really lacked any flavor or smoke. The table sauces were a vinegar-based sauce and a thicker Kansas City-style sauce, and really the vinegar sauce worked best but still the pork just ultimately lacked flavor.
The sides - mayo-based slaw and fries - were average and I really don’t need to waste too much space talking about them.
So yea, McKoy’s Smokehouse and Saloon is definitely not in the conversation of the best barbecue in the Charlotte - it’s really middle of the road at best. The decor is very much southern/biker/sports bar and grill and I could see it being a decent place to watch sports if you happen to be nearby, but for barbecue purposes feel free to head elsewhere.
Atmosphere/Ambiance – 2.5 Hogs
Pork – 2.5 Hogs
Sides – 2.5 Hogs
Overall – 2.5 Hogs
Name: Old Hickory House Restaurant
Location: 6538 N.Tryon St, Charlotte, NC, 28205
Order: Small pork plate with slaw and hush puppies (link to menu)
In our review for Bill Spoon’s Barbecue, I stated that it is “pretty much the closest thing we have to a well-respected, old school barbecue joint.” Well, I may have misspoke a little bit because Old Hickory House Restaurant has been doing its own thing at its current location on North Tryon Street since 1956, 7 years before Bill Spoon’s even opened.
Despite its proximity to NoDa, it had actually been a number of years since I had eaten here. However, despite not remembering loving it at the time I was interested to see how it would stack up to the other Charlotte joints we have reviewed recently. In addition to its age, Old Hickory House does have a couple of things going for it - namely a wagon wheel-chic decor that looks like it hasn’t changed since it opened as well as the fact that you can see and smell the hickory smoke as soon as you open your car door in the parking lot.
Inside, I sat myself and ordered a very good sweet tea from the waitress (who has apparently been there for 15 years) and then a small pork plate with slaw and hush puppies. While waiting for my food, I couldn’t help but notice the small wood burning pit open for the entire dining room to see. I confirmed with the owner David Carter after my meal that he does cook over hickory logs and then also drove around back afterwards to check out the pile. So you see, its not just a clever name.
The meal comes quickly and one thing I hadn’t remembered was the side of Texas toast, a bit unusual for North Carolina. But ah, you see, this actually isn’t a North Carolina-style joint. According to Bob Garner’s Big Book of Barbecue, the Carter Family (who opened the restaurant in the 50’s and still run it today) has roots in Georgia and Alabama. So while you can order Brunswick stew, it won’t be North Carolina style. And while the slaw is mayo-based similar to eastern-style slaw, it contains dill instead of the normal pickle that eastern and Lexington have. And then you have the pork.
The pork itself is actually quite good, more minced than chopped and full of bark and smoke and moistness. But it is smothered in this peculiar reddish-brown barbecue sauce after it is spooned onto the plate which is a bit citrusy and tangy and unlike any sauce I’ve had before. And unfortunately, it isn’t really for me. I would have loved to have had the pork without the sauce (because from what I could tell it was really good) and if I ever go again I may ask for it on the side to use sparingly. The hush puppies were excellent and the slaw was pretty good. And I was fairly hungry so I ate the two slices of Texas toast provided.
All in all, not a bad meal at all. Just not the style of barbecue I usually prefer.
Atmosphere/Ambiance – 4 Hogs
Pork – 3 Hogs
Sides – 3 Hogs
Overall – 3 Hogs