Name: Hillsborough BBQ Company Date: 11/22/16 Address: 236 South Nash Street, Hillsborough, NC 27278 Order: ¼ lb BBQ plate with mustard slaw and collards; ¼ lb brisket plate with red slaw and mac and cheese (link to menu) Price: ~$25 (for two)
Monk: As long as we’ve been writing on this blog (4.5 years and counting!), Hillsborough BBQ Company has been at or near the top of my list of NC joints to check out. After finally getting the chance last weekend, I must report back that I left pretty darn disappointed.
It’s a cozier space than I imagined, nestled in the middle of a row of businesses off Nash Street in Hillsborough but despite a table of 10 being seated right before us, the Monk clan was able to snag 3 spots at the bar. There, we decided that the Mrs and I would each split a plate of different meats.
Mrs. Monk ordered the pork and I found I to be flavorful but on the dry side. Once the eastern sauce was added, it was much better. But still, nothing spectacular.
Brisket is available Wednesday to Sunday but mine did not appear freshly smoked; perhaps it was from a day or two back. It came out barely warm to start and the bark was decently peppery but once the meat cooled the fat congealed into a not-so-appetizing sight. Disappointing.
Between our two slaws, the mustard was the better of the two. The mac and cheese was not baked and seemed very basic – almost easy mac-ish. Mrs Monk didn’t think much of the bland collards either.
Across the board, the theme seemed to be that the ideas were ok but the execution was lacking. Service even fell off as a travelling soccer team and their parents filled the restaurant and our bartender completely disappeared, leaving the manager to have to step in just to take our check. Nonetheless, the food is what I’m judging Hillsborough BBQ Company on and in that respect, I must reiterate that after years of wanting to check it out, I was very very disappointed.
Our State Magazine profiled Hillsborough BBQ Company in March 2013 and tagged along as they hand pick the hickory and oak they use in their smoking. Twice a week, they manually sort through the wood pile at a local sawmill to be sure they don’t take any sweet gum and poplar, which is not preferred for wood smoking barbecue.
– This month’s barbecue photographer is Ken Goodman, who had some nice photos from this year’s Whole Hog Extravaganza at 17th Street Bar & Grill in Murphysboro, IL including this great one of Sam Jones with his double cleavers
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