eastern NC

R&R Bar-B-Que – Concord, NC (RE-REVIEW)

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Name: R&R Bar- B-Que
Date: 3/1/19
Address: 755 Pitts School Rd NW, Concord, North Carolina 28027
Order: Small Brakeman’s BBQ tray with red slaw and hush puppies, small brisket sandwich (no bread), Cheerwine (link to menu)

Monk: There are really only a handful of “old school” style barbecue joints in the Charlotte area. And by that, I’m not talking about anything with a full-service bar or that doubles as a diner or even open for a certain number of years. When you think about an old-school feel, Bill Spoon’s Barbecue and Bubba’s BBQ are two restaurants that have history and fit the bill. As does R&R Bar-B-Que, a train-themed barbecue restaurant in Concord. Curiously, all three serve eastern NC-style barbecue, as I had noted in my previous review.

On a rainy Friday, I checked out R&R for the second time since my only visit a little over 5 years ago. This time, I liked it a bit more. I speculated that they smoked with some sort of gas or electric smoker not aided by wood (a la an Ole Hickory or Southern Pride), and according to the NC BBQ Map that appears to be the case. No surprise, since there wasn’t any smoke wafting around the parking lot on either of my lunchtime visits. Still, the barbecue that was presented was nicely chopped and moist. A few dashes of the hot vinegar sauce didn’t hurt, either.

The beef brisket, a Tuesday and Friday special, was another story. I ordered only out of morbid curiosity and not because I expected it to be any good. My concerns were validated a couple of bites in so I didn’t feel the need to finish my portion.

    R&R does nail their red slaw, a pretty perfect representation of a Lexington vinegar-based slaw. It had the right balance of sweetness to tang and was served properly chilled. The hush puppies tilted more to the savory end of the savory-sweet spectrum but were still solid. Finally, they offer Cheerwine from the fountain, as every proper barbecue joint should (unless they have it in bottles, of course).

    So R&R Bar-B-Que is still not essential barbecue, but for Charlotte its not bad and ably fills the niche of an old school barbecue joint.

    Ratings:
    Atmosphere/Ambiance – 4 hogs
    Pork – 3 hogs
    Brisket – 1 hog
    Sides – 3 hogs
    Overall – 3 hogs

    Friday Find: Tyson Ho Talks Carolina Barbecue on the Beards, Booze, and Bacon Podcast

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    While I had previously enjoyed Tyson Ho’s series of blog posts on Serious Eats entitled “How I Built a Barbecue Restaurant in Brooklyn” documenting the opening of Arrogant Swine. I also enjoyed meeting him at the restaurant in 2015. However, I would quibble with a few of the things he says on this podcast:

    • He continually refers to whole hog barbecue as “Carolina” style which isn’t completely accurate. Ho is smoking eastern North Carolina style whole hog barbecue, which is similar as the style of barbecue from the Pee Dee region of SC. And of course there is Lexington-style which just smokes pork shoulders. There really is no singular style of barbecue called “Carolina Barbecue” that is only whole hog as he asserts.
    • He refers to “outside brown” as the “burnt ends” of pork and says its an off menu item. It’s not really – its just the bark from the pork shoulders in Lexington-style barbecue which locals know to ask for extra in Lexington joints. Not to mention that there’s actually a thing as “pork burnt ends” which is just cubed smoked pork belly tossed in sauce.
    • I’m not a big barbecue competition circuit guy but I wonder how accurate his classification of KCBS vs Memphis Barbecue Network competitions are when he says that KCBS contestants are way too serious where Memphis just wants to party

    Regardless, I do appreciate Tyson Ho preaching the gospel of NC barbecue (both eastern and Lexington-styles, serving both at his restaurant) when the trend in barbecue for the past few years is all about Texas and brisket.

    Having been born in New York, Ho wanted to know: Who makes the best barbecue in the country. This set him on a quest that would take him across the country, but he realized one thing soon. To him, the best barbecue was that from the Tar Heel State. After spending time learning from legendary pitmasters, Ho took his newfound knowledge and skills back to New York and opened Arrogant Swine.

    But what actually makes North Carolina the best barbecue in the country? (Note: The editors do not agree on this point.) What even constitutes true North Carolina barbecue? Want to know where to get that barbecue and fulfill all of your porcine desires? Well, you’re in the right place. ‘Cue this episode up and prepare to be hungry.

    Jim ‘N Nick’s Bar-B-Q – Charlotte, NC

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    Name: Jim ‘N Nick’s Bar-B-Q
    Date: 1/21/19
    Address: 13840 Steele Creek Rd Charlotte, NC 28278
    Order: 2 meat combo with Carolina-style pork and brisket, collards and coleslaw (link to menu)

    Monk: Sometimes you don’t get to stake out the perfect barbecue run on your day off. No complaints here, but with the Monkette in tow for the MLK Holiday, I didn’t feel I should make a run to somewhere 1-2 hours away like I had done in years past (Bar-B-Q King (Lincolnton) and Big Tiny’s BBQ (Mooresville) in 2017 and Speedy Lohr’s and Smokey Joe’s (Lexington) in 2018). After a chilly morning hike at the McDowell Preserve on Lake Wylie, none of the potential Gastonia or Belmont options were open or made sense so we went to a Jim ‘N Nick’s about 10 minutes back towards our house. Because while this wouldn’t have been my first choice, what am I gonna do, not have barbecue?

    Jim ‘N Nick’s is a well-regarded regional Southeast chain, and in my only prior visit to one of their stores (in Concord, where I made almost the exact same order without planning to) I mostly enjoyed my visit, minus the pickle toppings. Fast forward a little over 5 years, how would another visit to JNN (albeit to a different location) fare compared to some of the other chain options that have since opened in Charlotte?

    As for my meat options, the Carolina-style pork means eastern NC pork as indicated by the visible red pepper flakes in the sauce the meat is chopped in. Despite those pepper flakes, the pork wasn’t overly spicy but was tender.

    The brisket was another story. It arrived lukewarm and the fat in the brisket slices wasn’t completely rendered. Or perhaps more likely, reheated from the prior day. To make things worse, JNN insists on pre-saucing their brisket. All in all, it was a bit of a mess.

    The good news is that customers always get a basket of cheese biscuits up front, and of course I ate 3.5 of the 4 we were given. I could taste that both the coleslaw and the collards were fresh and scratch-made, even if nothing about either were particularly memorable.

    In what could be a future post about chain options in the Charlotte area, Jim ‘N Nick’s would have fared a little better prior to this visit. I do appreciate that they are a chain that does assist the smoking process with actual wood (albeit in a Southern Pride gasser), as indicated by the cords of wood just off the side of the building near the smokehouse. However, the execution was lacking on this visit at this location.

    Ratings:
    Atmosphere/Ambiance – 2 hogs
    Pork – 2.5 hogs
    Brisket – 2 hogs
    Sides – 2.5 hogs
    Overall – 2.5 hogs

    Jim 'N Nick's Bar-B-Q Menu, Reviews, Photos, Location and Info - Zomato

    Linkdown: 1/30/19

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    Vote in USA Today’s 10Best Reader’s Choice Awards for Best Barbecue in NC

    Stamey’s Barbecue with a mini-tweet storm last week; none of which is wrong (click on the tweet below to see the rest):

    Sometime it pays to have the fire chief as your pitmaster; a fire broke out in the smokehouse of Skylight Inn last week but Sam Jones was among the firefighters who put the fire out

    Rock the Block in downtown Charleston is Saturday, February 23 and benefits Hogs for the Cause; Sam Jones and Justin and Jonathan Fox of Fox Bros BBQ will be in attendance

    Conde Nast Travel recently profiled Birmingham and its reinvention and shouted out Rodney Scott’s BBQ, which is opening a store there in 2019

    “The city caught my attention because of how pleasant it is,” says Rodney Scott, the James Beard Best Chef Southeast 2018 for his Rodney Scott’s BBQ in Charleston. He’s set to open his next, identical concept in Birmingham first-quarter 2019. “It’s a big city, but it feels like a small town,” he says. “It doesn’t feel like New York or Chicago, but it’s just as important a food city in my opinion.”

    WBTV in Charlotte recently featured the “Love Endures” mural by artist Curtis King, which was saved from demolition and now resides behind Sweet Lew’s BBQ

    The New York Times’ eating guide for Atlanta for this weekend’s Super Bowl and gives Bryan Furman and B’s Cracklin’ Barbecue a shoutout for being the only whole hog joint in town

    Sure, why not?

    Linkdown: 1/23/19

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    Long Leaf Politics: True North Carolina Barbecue hurting. Would a state law help?

    This might be a story in the affirmative and while I never made it there myself, by all accounts Bill Ellis Barbecue in Wilson was an eastern NC institution. It unfortunately closed quietly last week after 55 years in business and follows an unfortunate trend after closures at Allen & Son in Chapel Hill and Q Shack in Raleigh

    More on NC barbecue; I’m not sure what prompted this but Stamey’s Barbecue in Greensboro with a mini-thread laying down the truth:

    Dream job, and not just because of the barbecue:

    Mighty Quinn’s is looking to continue expanding in 2019

    HOORAY BRISKET

    Yea…just, no

    Rien Fertel remembers Douglas Oliver, pitman for Sweatman’s BBQ in Holly Hill, SC, who died in the fall of 2017

    Linkdown: 12/5/18

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    The “Milestone” Edition: In this week’s linkdown, we have links on a new barbecue restaurant opening,  a big expansion of an existing one, plus Chef Vivian Howard’s favorite eastern NC barbecue restaurants and a milestone birthday for the city of Charlotte.

    Congrats to Sweet Lew’s BBQ on finally opening today!

    Here’s more on what you can expect at Sweet Lew’s from Charlotte Five and Charlotte Agenda

    Kathleen Purvis’ 10 food gifts locally made in Charlotte includes Ogre Sauce barbecue sauce

    Ogre Sauce gets a shoutout on Mantry’s 6 best barbecue sauces list 

    Tonight at 9pm ET on the Cooking Channel:

    Chef Vivian Howard, a NC State grad who just finished her acclaimed PBS show “A Chef’s Life”, grew up in eastern NC and lives there now. You can bet she definitely knows her stuff when it comes to eastern NC barbecue.

    Dave Grohl once again confirms that eastern NC style barbecue is his favorite

    Sam Jones BBQ and The Redneck BBQ Lab get reviewed by the News and Observer

    Speaking of Sam Jones BBQ, restaurant #2 is coming to Raleigh

    Richmond’s best barbecue spots according to Richmond Magazine

    Jamestown, NC is getting their own yuppie-cue barbecue restaurant in an old filling station next year in Black Powder Smokehouse

    Congrats to Charlotte on turning 250 earlier this week!

    Linkdown: 7/16/18

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    – Oh yeah?!? Well, um, no one eats barbecue to be healthy so…

    – Bob Garner gets a bit existential in his latest column: What happened to barbecue?

    That’s why your traditional view is what I argued in my 1995 first book. It sold a ton of copies in hardback, far more than any of my subsequent books, and nearly all of them were sold in-state.

    But, I have to accept that “North Carolina Barbecue: Flavored by Time” is now out of print. We can only visit the memory and greatness of those places at Rocky Mount’s park display commemorating the city’s barbecue heritage.

    I could insist on continuing to scribble history books many people won’t buy. Not many among them seem to read history any longer. Doomed to repeat it? I don’t know.

    – WRAL’s list of best barbecue in the Triangle dubiously contains two chain restaurants

    – Four NC pitmasters, including Adam Hughes of Old Colony Smokehouse in Edenton, will compete on Chopped Grill Masters in an episode airing August 7

    – Delish’s 15 best barbecue festivals in the USA includes The Barbecue Festival in Lexington

    – Say it ain’t so, Dave. Say it ain’t so.

    – The Washington Post food writer Tim Carman managed to find a new angle on a Rodney Scott profile

     

    Linkdown: 6/6/18

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    – I was honored to participate in a barbecue roundtable at the NC State BBQ Camp last weekend (more on that in the coming weeks); here’s a writeup from the alumni magazine from last year’s edition of the camp

    – Chapel Hill author D.G. Martin knows his NC eateries (including barbecue), and Southern Smoke BBQ in Garland is his current favorite NC restaurant

    – Forbes says that Bulleit Rye is the best pairing with eastern NC vinegar sauce; check out the other bourbon/whiskey pairings here

    – Always save room for dessert

    – Buxton Hall and Picnic have two of the best fried chicken sandwiches in NC

    – Robert Moss with a nice primer on barbecue styles

    Linkdown: 3/28/18

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    – Southern Living’s best barbecue joint of 2018 is…a tie between Lexington Barbecue and Southern Soul BBQ.

    – I’m sorry, what? A recipe for “NC vegan barbecue”

    – Happy Birthday on Monday to Grady’s pitmaster Steve Grady

    – Speaking of eastern NC barbecue, Scotty McCreery will definitely be serving some at his wedding in the mountains of NC this summer

    “I can tell you barbecue is definitely going to be part of the wedding,” he said. “One of my loves about North Carolina is Eastern North Carolina barbecue, so that will be in the wedding.”

    – RIP Joe Swicegood, owner of Little Pigs BBQ in Asheville

    – Marie, Let’s Eat! visits the legendary Charlie Vergos’ Rendezvous in Memphis and finds that he prefers “Rendezvous style” (dry ribs and mustard slaw) to “Memphis style” (wet ribs and may slaw)

    – Thanks to Nobly for including us in their list of 121 Ultimate Food Blogs for 2018!
    The Noblys 121 ultimate food blogs for 2018

    Linkdown: 11/29/17

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    – A tiny new joint in the mountains of NC called The Tin Shed has opened on a farm in the tiny town of Spruce Pines

    – RIP Douglas Oliver, longtime pitmaster at Sweatman’s Bar-B-Que

    – Dino Philyaw, a former University of Oregon and Carolina Panthers football player originally from Dudley, NC, has brought (among other things) Eastern Carolina barbecue to Eugene

    Dino Philyaw cooks all kinds of barbecue but he is partial to the type of vinegar and pepper sauce-based barbecue from eastern North Carolina, where he’s from.

    – How our differences show our similarities

    Even before I was old enough to be given my first rifle, I was aware of the difference between eastern and western N.C. barbecue. Eastern BBQ, strangely enough, was almost considered a foreign dish. More than one elder statesman from the Piedmont informed me that the sauce was indeed different — it could be “downright bitter!” Adding ketchup to slaw, furthermore, was just what one did. It complemented the sliced or chopped pork shoulder. With my provincial yet well-informed definition of barbecue and sides, I kept chomping away, whenever there was an opportunity to do so.

    – A few long-but-not-forgotten barbecue restaurants get a brief mention in this Charlotte Five article on most missed Charlotte restaurants – Old Hickory House, Olde Original BBQ, Ol’ Smokehouse, Rogers Barbecue

    – HECK YES: