Stay strong, Texas. It sounds awful out there but we’re all with you in spirit.
With Sam Jones BBQ opening in Raleigh, the local barbecue scene now looks to Ed Mitchell’s The Preserve
Bar-B-Q King is a wallet-friendly Charlotte cheap eat
Clarence appreciate post
Carolina Hurricanes to the Dallas Stars after the first of their two head-to-head wins last week
Congrats to BBQ Tourist on 3 years!
He recently wrote up the best barbecue restaurants in Omahaon his blog
Edna Jane’s pitmaster Clay Blair grew up in Asheville; the restaurant, which is named in honor of Blair’s beloved grandmother, includes beef ribs and brisket, along with the signature Carolina pork spare and back ribs, and pulled pork shoulder served with pepper vinegar sauce.
The Soul Food Scholar weighs in on whether cornbread should have sugar in it
Adrian Miller also had a lengthy conversation with Boulder Weekly about his upcoming book Black Smoke
Big Bob Gibson review
The family-owned Original K&K Bar-B-Que is in Corsicana, TX
Heirloom Market makes this list from Eater Atlanta
Big Wayner with his spin on the Tik Tok Tortilla trend
– Just a few more items from the #BrooklynBBQ controversy last week
I talked to @Nicholasgill, author of the infamous Brooklyn BBQ article. He usually writes about conservation & foodways in South America, “but nobody cares about that,” he told me. “They care about barbecue.” https://t.co/IIok4qvZBM
They opened B’s doors at 9 a.m. on those days (the Riverside restaurant usually doesn’t open until 11 a.m.), slinging Council’s biscuits stuffed with country ham and apple butter or Furman’s fried chicken or sausage gravy. “If you come to a barbecue joint looking for a healthy breakfast, you’re in the wrong place,” Furman says. “We do not do gluten-free here!”
At some point, they added brisket hash to the menu. Then, they started selling beignets. And almost every morning, they sold out.
Needless to say, a few pitmasters took umbrage with this definition and compliance method. Pitmaster Carey Bringle of the popular Peg Leg Porker barbecue restaurant in Nashville responded on his Facebook page: “I can assure you that (the True ‘Cue folks) are not experts. First off, they are writers, not pitmasters.”
Name: Big Bob Gibson’s Bar-B-Q Date: 6/28/13 Location: 1507 W. Roosevelt Road, Monroe, NC 28110 Order: Pulled Pork and brisket combo plate with vinegar slaw and fries, sweet tea (link to menu, although this isn’t the menu at the NC location) Price: $15.48
From what I can tell, Big Bob Gibson’s is a pretty well-respected Alabama barbecue restaurant that has been operating in Decatur, Alabama since 1925. For the past few years, they have gained exposure through their current pitmaster Chris Lilly, who has appeared on “BBQ Pitmasters” numberous times and has also written a book. In addition to their two restaurants in Decatur, naturally they chose the site for their third restaurant to be in Monroe, North Carolina…wait, what?
This Big Bob Gibson’s is in a standalone building off Highway 74 in Monroe, and really reads more “upscale southern grill” than “barbecue joint.” The interior is actually quite nice, with a bar off to the left as you walk in and the main dining area to the right. I was definitely surprised by how nice it was.
I got there before any lunch rush so after I was promptly seated and after a minute to review the menu I decided on the combo plate of both pulled pork and brisket. The choice of sides included both a mayo slaw and a vinegar slaw, so naturally I ordered vinegar as well as fries to round out the order. Thankfully, a couple of hush puppies are also included with each platter.
After only about 5 minutes I received a large plate of food. The pulled pork was not very smoky and also quite dry, so I needed the “Championship Red Sauce” that comes on the table but was also served in a warmed ramekin with the meal. It is a thicker, tangy/sweet sauce that is closer to Kraft BBQ Sauce than dip – not for me. As for the brisket, I was expecting slices but it came chopped; I do not believe this was not stated on the menu. And it more or less tasted like chopped beef roast, which is fine unless of course you want brisket. The two hush puppies came out still hot and were large spheres of cornmeal that were ok but didn’t have the sweetness I like to taste in my hush puppies. The vinegar slaw was interesting in that it wasn’t the barbecue slaw that we are used to in the piedmont. It did have the tang expected of a vinegar-based slaw but was also sweet, likely to do the addition of quite a bit of sugar. It was different but gave a nice cold crunch to the meal.
So dawg, for me for you, Big Bob Gibson’s was a little bit of a bust. They also serve barbecue chicken (with that curious white sauce) and turkey, but despite the warm and friendly service I received I probably won’t be making it back to try those out. Sorry Alabama, I’m just still not impressed with your barbecue.
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.