Bobby’s BBQ – Fountain Inn, SC

Name: Bobby’s BBQ
Address: 1301 N Main St, Fountain Inn, SC 29644
Order: 1/2 lb brisket, 1/2 lb pork, 1 original sausage, 1 jalapeno cheddar sausage, corn pudding, mac and cheese, green beans (link to menu)
Pricing: $$

Monk: Octavius “Tay” Nelson and his wife, Sarah opened Bobby’s BBQ in Fountain Inn, SC after Tay spent a few years learning how to smoke from YouTube videos. Yes, really. Tay actually originally grew up in Fountain Inn and Bobby’s is named after both his dad and brother (Bobby Sr and Jr) who both passed away within a few months of each other in the late 00’s. Tay came up with a barbecue seasoning first in 2010 and the restaurant came later in 2018.

The restaurant is central Texas-inspired which as mentioned above, Tay learned from watching different tutorials on YouTube. The Texas of it all is evident if you take a peek into the smoke room and see two huge offset pits with stacks of wood.

As for the barbecue, I found it to be above average but not transcendent. The brisket had good flavor but was not the most neatly sliced by the meat cutter, who hacked and sliced through the end of a brisket.

The pork was dry which is almost to be expected from a Texas-style joint at this point.

On this day, they had two sausages, both an original and a jalapeno cheddar. Of the two, I preferred the jalapeno cheddar, though both were above average.

From a sides perspective, both the mac and cheese and corn pudding shone, and I particularly liked the corn pudding. The green beans were a bit bland and were cooked within an inch of their life.

Bobby’s BBQ is a great story, with food that mostly backs it up as well as a great setting. It’s worth seeking out in the greater Greenville area.

Ratings:
Atmosphere/Ambiance – 3 hogs
Brisket – 3.5 hogs
Pork – 2.5 hogs
Sausage – 3.5 hogs
Sides – 3.5 hogs
Overall – 3.5 hogs

Linkdown: 5/12/21

Featured

In one of the latest signs of a return to normalcy, 60 teams participated in last weekend’s 40th Annual BBQ on the Neuse Festival, the world’s largest whole hog competition. Attendance was larger than expected, with upwards of 15,000 attendees (vs an expected 5,000) coming to downtown Kinston to enjoy barbecue, music, and a little rainy weather (at least on Friday night).

In terms of winners, contestant Amy Bell had a good year, winning first overall in product quality and sauce. The rest of the winners here:

Next year’s event will be held on May 6-7.

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Smoke Show BBQ – Charlotte, NC

Name: Smoke Show BBQ (pop-up at Crown Station)
Order: 1/2 lb brisket, 4 St. Louis cut rib, 1/4 chicken, potato salad, cole slaw, mac and cheese, baked, beans, banana pudding (link to menu)
Pricing: $$

Monk: Ever keeping my eye on new barbecue restaurants or pop-ups in Charlotte, I was caught off guard by a recent Charlotte Magazine article listing 4 pop-ups to know including one Smoke Show BBQ. The pop-up is owned and run by Brandon Belfer, a chef who attended Johnson & Wales culinary school in Charlotte and who according to that article has worked for a lot of great chefs and kitchens in Charlotte including The Stanley with Paul Verica, The Crunkleton, The Asbury under former chef Matthew Krenz and current chef Mike Long, and Kindred and Hello, Sailor under Joe Kindred and Craig Diehl.

Belfer is originally from the town of Pleasanton outside San Antonio, so he grew up around Texas barbecue and that is his focus for Smoke Show. Every 2 weeks or so, he runs his pop-up from a literal pop-up tailgating tent in the parking lot at Crown Station in NoDa (just around the corner from the former Monk residence).

And Belfer’s barbecue shows some promise but did have some issues on this day. The Creekstone brisket had a nice bark but had some issues with consistency and texture and could have used a little more trimming of the fat cap. Brandon eventually introduced himself and mentioned he was breaking in a new smoker. On top of that, for this cook he was delivered larger-than-expected briskets (16 pounds vs. his normal 12 pounders). I could tell those variables affected this particular cook but as I mentioned earlier, there is promise.

The St. Louis cut ribs were best part of the meal and had some real nice flavor, even if the ribs weren’t the meatiest. The smoked chicken was a solid option as well but probably could have benefitted from some direct heat to crisp up the skin (I’m assuming it was smoked on an offset like the rest of the meats but could be mistaken there). Beef ribs were a special, and while I didn’t order on this go round I’ll get to it eventually.

All of the sides were well made and showed off the culinary skill of Belfer; this day we got mac and cheese, potato salad, baked beans, and cole slaw. And to top off the meal, the banana pudding with some sort of caramelized crumble topping was awesome. I’ll be ordering that ‘naner pudding every time I come back.

Smoke Show BBQ is well worth keeping an eye on as a new player in the Charlotte barbecue scene, and I look forward to giving them another shot in a few months.

Ratings:
Brisket – 3 hogs
Ribs – 3.5 hogs
Chicken – 3 hogs
Sides – 4 hogs
Overall – 3 hogs

Friday Find: “Tay Nelson’s Story: The Recipe for Success”

Monk: From YouTube’s “United States of YouTube” series, this short video on Octavius “Tay” Nelson of Bobby’s BBQ in Fountain Inn is one of two featured videos from the state of SC. It tells the story of how Tay got into smoking barbecue through YouTube tutorials and that ultimately led to the opening of his restaurant in 2018. I’ll my review of Bobby’s BBQ in a couple of weeks.

Description: The first time Tay made barbecue he found his calling. With the help of YouTube tutorials, and the encouragement of his family, he perfected his recipes and opened his award-winning restaurant, Bobby’s BBQ in Fountain Inn, South Carolina.