Gibson’s Family BBQ – Charlotte, NC

Name: Gibson’s Family BBQ
Date: 3/29/19
Order: Pulled pork sandwich and brisket (link to menu)
Pricing: $$

Monk: Last fall, I received word that Boone’s Bar-B-Que Kitchen, who at one point was our favorite barbecue in Charlotte, had closed (at least according to their page on Yelp). I reached out via Facebook (though their page had not been updated since the summer) but never received any word. As reader “John” pointed out in the comments a few weeks back, Boone’s had rebranded as Gibson’s Family BBQ, presumably with Dan “Boone” Gibson still involved.

In the years since we had initially named Boone’s our Charlotte #1 back in 2014, a lot has changed in the world of Charlotte barbecue. Having been a few years since I had tried them, how would Boone’s/Gibson’s stack up? They’ve been making the rounds at the local breweries lately, so this past Friday I got a chance to try them at Pilot Brewing, a small brewery that recently opened in Plaza Midwood.

Things appear to be status quo between Gibson’s as it was with Boone’s. The menu has the same items, all of the sauces have the same packaging, and the food truck even still has the branding of Boone’s. At this stop, however, Boone himself wasn’t there, though that may or may not be significant if he was back at their commissary kitchen in Southend. Everything felt very familiar up to this point.

That mostly includes the food itself. I ordered a pulled pork sandwich and brisket with no sides. I imagine Boone is still smoking on a Southern Pride gasser, which he was always able to coax some good smokey cue out of. On this day, I could taste the smoke but the pulled pork itself was quite dry as if it had possibly been reheated. Eaten on the humongous brioche roll, it was a big mouthful of dryness even after adding the slaw and their eastern vinegar sauce. I’ll chalk it up to an off day unless that’s the case next time.

On the other hand, the brisket slices definitely could not be accused of being dry. Upon opening the box, I was reminded how Boone’s brisket bears very little resemblance to just about all brisket out there. The brisket slices are finished on a grill and then doused in their sweeter PoPo’s sauce. It’s not a bad bite of barbecue, but just don’t expect anything in the Central Texas tradition as this preparation is unique to Boone.

I had removed Boone’s from the Charlotte Big Board a few months back when I believed they had closed. Of course I’ll be adding it back now that I’ve tried Gibson’s, but it won’t be anywhere near the top of the leader board. Charlotte barbecue, and perhaps more specifically my tastes, has evolved in the past 6 years and as a result, Gibson’s Family BBQ no longer stands out like Boone’s once did.

Ratings:
Pork – 2 hogs
Brisket – 2.5 hogs
Overall – 2.5 Hogs

Mr. Barbecue – Winston-Salem, NC

Name: Mr. Barbecue
Date: 3/8/19
Address: 1381 Peters Creek Pkwy, Winston-Salem, NC 27103
Order: Chopped sandwich with hush puppies and Cheerwine (link to menu)
Pricing: $

Monk: Despite growing up within driving distance to a lot of really great barbecue in the Piedmont of North Carolina, I didn’t go searching much beyond my usual joints (Carter Brothers when I ate barbecue in High Point, Lexington Barbecue for a special occasion). This led to me not trying Stamey’s in Greensboro until after this blog had started and it took even longer for me to get to Mr. Barbecue, a wood-burning barbecue joint in Winston-Salem open since 1962. A few weeks back, I found myself in the Twin City on a rainy Friday afternoon and it was time.

As soon as I stepped in, I realized what a bonehead move it was not to get here sooner. Mr. Barbecue is just about everything I want in a classic NC barbecue joint that just happens to be located in a city. The brick smokestacks were going full blast outside and the order counter inside had a classic joint feel (albeit slightly updated with flat screen monitors displaying the menu instead of an old school letterboard). That same classic joint feel continued into the two small dining rooms on either side of the counter as well.

I loved the actually retro feel of the paper wrapper the barbecue sandwich came in even before I dug into the sandwich itself. The wrapper proclaims that Mr. Barbecue is “genuine hickory wood bar-b-q” and I could taste that wood smoke in the chopped pork – not overpowering but a good hit of smoke. Of course, I went with slaw on my sandwich and the cold and slightly tangy red slaw contrasted the warm pork as as classic chopped pork sandwich should. And the freshly fried hush puppies were great as well. Just a damn fine NC barbecue meal.

Mr. Barbecue is a True ‘Cue certified wood burning barbecue joint that appears to do healthy business with the locals but doesn’t nearly get its due on the NC barbecue scene. I checked my NC barbecue books when I got home and it has just a short review in Bob Garner’s Book of Barbecue and a passing mention in Holy Smoke in a short article on the influence of Greeks; no mention at all in The Best Tarheel Barbecue by Winston-Salem native Jim Early, who not surprisingly hasn’t included it on the NC Barbecue Society Historic Barbecue Trail. It also hasn’t been written up in Our State Magazine or included in their recent list of 26 Essential NC Barbecue Joints. Whatever the reason for its flying-under-the-radarness, I would urge folks to give it a try, as I found it to be perhaps just a small notch below some of the best Lexington-style barbecue joints in the Piedmont.

Ratings:
Atmosphere/Ambiance – 4 hogs
Pork – 4 hogs
Sides – 4 hogs
Overall – 4 hogs

Mr Barbecue Menu, Reviews, Photos, Location and Info - Zomato

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

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

Jim ‘N Nick’s Bar-B-Q – Charlotte, NC

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

The Honey Hog – Fallston, NC

Name: The Honey Hog
Date: 12/28/18
Address: 4629 Fallston Rd, Lawndale, NC 28090
Order: Chopped pork combo platter with red slaw, fries and a sample of chopped beef brisket, appetizer of cheese curds

Monk: The Honey Hog is a farm-to-table restaurant in the tiny town of Fallston (about 20 minutes north of Shelby) that this past summer brought on Johnny Ray as a managing partner and pitmaster to add wood smoked barbecue to their menu on Fridays, Saturdays, and Sundays. Interestingly, Johnny is doing whole hog each of those days with pork ribs on Friday nights and central Texas-style brisket on Saturday nights.

The Honey Hog uses a thicker barbecue sauce that Johnny Ray has been selling in grocery store across the state and the chopped pork comes pre-sauced with it. It’s possible that I missed it, but I didn’t see this indicated on the menu and I don’t usually prefer my barbecue pre-sauced. This was no exception. In this case, it was hard to detect any smoke and I have to admit I was a little disappointed.

Well before central-Texas brisket made its way east of the Mississippi, chopped beef was something commonly found in the western part of NC heading towards the mountains. The Honey Hog didn’t have a combo on the menu so instead of ordering a full order of the chopped beef they were kind enough to provide me a sample with my meal. I could taste the smoke more on the beef, which did not come with the sauce, but it still wasn’t for me.

My sides of red slaw and fries were fine but the best part of the meal was the cheese curds I ordered as an appetizer. Those things were ridiculous and are apparently a big favorite of regular customers.

I didn’t love my lunch on this day but from what I can tell on social media The Honey Hog is probably be worth a second visit to try the ribs or brisket specials. And I’ll retry their whole hog, making sure to request the sauce on the side.

Ratings:
Atmosphere/Ambiance – 3 hogs
Pork – 2.5 hogs
Chopped Beef – 2.5 hogs
Sides – 2.5 hogs
Overall – 2.5 hogs

Field House Bar-B-Que – Kannapolis, NC

Name: Field House Bar-B-Que
Date: 12/18/18
Address: 1907 S Cannon Blvd, Kannapolis, NC 28083
Order: Chopped barbecue plate with slaw, fries, and hush puppies; Cheerwine

Monk: I first heard of Field House Bar-B-Que in Kannapolis in regards to a 2017 name change from its original name of Varsity BBQ & Ice Cream after being sued by The Varsity in Atlanta. How a one store NC barbecue restaurant in operation since 1998 could be confused with the classic burgers chain two states away baffles me, but nonetheless Field House opted to change the name rather than going through a lengthy legal process.

As for the food itself, as best I can tell Field House uses a gasser but manages to get some decent smoke on the pork. While I ordered the plate with fries, they do serve Lexington-style trays which you don’t see too often on the stretch of highway between Salisbury and Shelby. Next time I’ll try to avoid the temptation of fries and just get the tray with pork, slaw, and hush puppies on the side.

Speaking of slaw, they do offer a choice of red slaw as well as white slaw so you can keep your Lexington tray traditional. I appreciate that the hush puppies are scratch made and not some frozen nonsense.

As best I can tell, nothing really changed in fall 2017 when Varsity Bar-B-Que was renamed to Field House Bar-B-Que (the old sign is even still out back). For local Kannapolis-ians (Kannapolites?), that appears to be a good thing. The old name does live in on the back of each waitresses’ shirts, however, which are styled as jerseys with “Varsity Team” as the player name above a “98” as the block style jersey number. Nicely played, Field House. Nicely played.

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

Varsity Bar-B-Q & Creamery Menu, Reviews, Photos, Location and Info - Zomato

Charlie Vergos Rendezvous – Memphis, TN

Name: Charlie Vergos Rendezvous
Date: 12/18/18
Address: 52 S 2nd St, Memphis, TN
Order: Pork ribs and brisket combination (link to menu)

Speedy: I’ve been spending a lot of time in Memphis lately for work, working mostly with a local team. When my co-workers learned of this blog, they started peppering me with recommendations, but not once did a local tell me to visit Rendezvous. Apparently it is considered more of a tourist destination, but it is 1) super famous and 2) two blocks from my client site, so a visit seemed in order.

Monk: My neighbor here in Charlotte who used to live in Memphis confirmed that it is a bit of a tourist destination but that he always found their ribs to be pretty good, actually.

Speedy: The sign on Rendezvous advertises “charcoal ribs,” and walking up, it’s easy to smell the charcoal smoker throughout Rendezvous alley. As I went with a co-worker on a Tuesday night, the restaurant was fairly empty and we didn’t have to wait for a table. Upon entering Rendezvous, you descend into a basement and come to an old dinner-esque place. It doesn’t look like the decor has been updated a whole lot since it’s 1948 opening, but still, it’s spacious and comfortable.

The menu at Rendezvous is pretty simple. I knew I was getting ribs, but the waiter also recommended brisket, so I took him up on it. Standard sides are beans and slaw, and there’s not much else in terms of sides, so I just went with what was given.

The food came out super fast. The waiter told us that there was both spicy and normal sauce on the table, but advised we try the ribs dry first, which I obliged. I’ll say this right off – Rendezvous is not the best barbecue meal I’ve had in Memphis, but I don’t understand why it’s so shunned. The ribs were meaty, cooked well (maybe slightly undercooked) and had a nice, smoky flavor. They were fine without the sauce, but I did enjoy the spicy sauce as well.

Monk: It’s looking likely that I will be back for Memphis in May next year so if I’m wandering around downtown is it worth a stop?

Speedy: Well, there’s a Central BBQ downtown as well, so I’d recommend that first, but I wouldn’t steer you away from Rendezvous.

I didn’t expect much from the brisket (I never do outside of Texas), but it was actually decent. It had good tug and nice flavor. I could’ve used a little more bark and ended up using the spicy sauce on this as well, but I would order it again. Overall, a solid effort.

The one thing that surprised me was the slaw. Rendezvous’ slaw is mustard/vinegar based, and really is quite enjoyable.

Monk: Having not tasted it, it sounds like the slaw at Bill Spoon’s here in Charlotte. I’m curious if there is a Memphis connection there.

Speedy: I thought of Bill Spoon’s as well – it’s very similar.

Overall, if you’re expecting the best barbecue meal of your life at Rendezvous, you might be disappointed. But if you go in with realistic expectations, you’ll find it to be just fine.

Ratings:
Atmosphere/Ambiance – 3 hogs
Ribs – 4 hogs
Brisket – 3 hogs
Sides – 3.5 hogs
Overall – 3.5 hogs

Charlie Vergos' Rendezvous Menu, Reviews, Photos, Location and Info - Zomato

Monk’s Top 10 Favorite Barbecue Meals of 2018

Monk: Last year I provided a ranking of my 10 favorite barbecue meals eaten in 2017 so trying to make it an annual thing by doing the same for 2018. Happy New Year!

10. Brisket, sausage, pork ribs and a taste of the beef rib from Louie Mueller Barbecue (review)

I was a little let down by the brisket at Louie Mueller’s (as was Rudy) but I’ll chalk that up to a bad day. However, the beef rib and sausage more than made up for it. Plus, the number of of legendary Texas joints I’ve visited is quite low so I was glad to visit one of the OG’s.

9. Barbecue tray from Smokey Joe’s (review)

8. Barbecue tray from Speedy Lohr’s (review)

I hope to one day make a comprehensive list of Lexington barbecue joints, but in early 2018 I was able to knock two off the list in Smokey Joe’s and Speedy Lohr’s, with neither tray disappointing.

7. Whole hog from NC State BBQ Camp (link)

At the NC State BBQ Camp, I was honored to be a guest panelist for a barbecue roundtable led by none other than Bob Garner. After that chat, the campers and panelists all partook in a whole hog pig pickin’ with some dang fine whole hog. Unfortunately, I didn’t catch who did the smoking but whoever you are, well done.

6. Chopped pork plate and brunswick stew from Stamey’s Barbecue (last review from 2013)

My takeout meal the day after Thanksgiving of pulled pork and brunswick stew only proves that I need to make it a point to get to Stamey’s more often.

5. Chopped pork and brisket from Sweet Lew’s BBQ (review)

There are certainly big things coming for Sweet Lew’s BBQ which only opened in early December. I look forward to many more meals here over the coming months and years.

4. Big Poppa Sampler (Full Rack Ribs, 12oz Pork, 12oz Brisket, ½ Chicken) and 6 Memphis dry rub wings from Martin’s BBQ Joint (review)

I couldn’t have been more impressed with everything on our visit to the downtown Nashville location of Martin’s in late summer – from the space itself to the open air beer garden to each and every delicious meat. Speedy is quite lucky to have Martin’s as his local joint.

3. Whole hog platter with barbecue hash from Buxton Hall Barbecue (review from 2016)

A visit to Buxton Hall once every two years simply isn’t gonna cut it for me. With the consistently amazing whole hog, the fantastic barbecue hash, and at least a couple other items I haven’t even tried such as fried catfish and smoked fried chicken, it should be at least a twice per year affair for me.

2. Brisket, sausage, and chopped pork from Lewis Barbecue (review from 2017)

As confirmed by the #hogtripping crew of the Tales from the Pits podcast as well as The Smoking Ho during their travels in late August, Lewis truly is legit Texas barbecue in the lowcountry. The Carolinas and in particular the lowcountry should count itself very lucky.

1. Brisket, chopped pork, Porky Brewster sandwich, and taco from Jon G’s Barbecue (review)

My only complaint with Jon G’s Barbecue is that lately they’ve focused more on catering gigs instead of public servings. In any case, Garren and Kelly continue to kill it.

Honorable Mentions: Q – Houston, TX (review), LeRoy & Lewis – Austin, TX (review)

Sweet Lew’s BBQ – Charlotte, NC

Name: Sweet Lew’s BBQ
Date: 12/5/18
Address: 923 Belmont Ave, Charlotte, NC 28205
Order: NC smoked pork shoulder plate with red slaw, collards, and cornbread plus ¼ lb of brisket (link to menu)
Price: $$ (out of $$$)

Monk: With Jim Noble’s forthcoming barbecue venture Noble Smoke delayed until next Spring, the title of “most anticipated Charlotte barbecue opening for 2019” fell to Sweet Lew’s BBQ by default (though not without merit). I got a chance to sample some of Sweet Lew’s chopped pork a few months back and while they had hoped to open in October, construction delays and permitting being what it is they weren’t able to open until the first week in December. I showed up eagerly on opening day right before 12 noon,

Sweet Lew’s is located in the Belmont neighborhood in a converted service station with a brand new pit room built out back. There Lewis Donald, co-owner (along with Laura Furman Grice) and pitmaster, smokes the meat on a Myron Mixon smoker. As you walk in through the front door, guests are greeted by the welcome sound of chopping by Lewis himself. At Sweet Lew’s, the meat is sliced or chopped to order and the sides are served cafeteria-style similar to how a lot of Texas places do it (as did Midwood Smokeshack, RIP). They’ve got a small dining room and a patio that will come into play more when the weather warms back up in the Spring.

The coarsely chopped pork is described as Lexington-style pork on the menu and while it is very good, I don’t find that label to be completely accurate. The pork butts (sourced from Beeler’s Pure Pork in Iowa) are rubbed with salt and pepper and smoked over wood before being finished with a vinegar sauce. Mix it with some red slaw and Texas Pete and you’ve got a pretty good version of classic NC barbecue, just no quite true Lexington-style.

I was lucky enough to get a fresh brisket pulled out just before my order. Sweet Lew’s sources their briskets from Creekstone Farms in Kansas and are smoking them Central Texas style. There’s a lot of flavor in the bark of the lean slices, but I got a little bit of a sodium overload by the end of the meal. Still, this is one of the better briskets in Charlotte for sure.

To be a true Lexington red slaw, I found that it needs a little more ketchup for the sweetness to balance the vinegar tang. Each combo plate comes with a slide of cornbread and while I would have preferred hush puppies, I’ll take it. The collards were pretty standard but next time I’ll probably order the Virginia boiled peanuts instead. I’m excited for the daily specials, which start this week and consists of Turkey Tuesday, Hash Wednesday, Sausage Saturday, and Fried Chicken Sunday.

Sweet Lew’s BBQ has hit the ground running and sold out of meats on the couple of days, a feature they had been touting since the venture was announced that would set them apart from other Charlotte spots. I’m sure the smoking will ramp up in the comings weeks to meet demand but its comforting to know that the meat will always be fresh and not reheated from the previous day. For this among many other reasons, we should all be very excited that Sweet Lew’s has raised the stakes in the Charlotte barbecue scene and should only continue to get better.

Ratings:
Atmosphere/Ambiance – 4 hogs
Pork – 4 hogs
Brisket – 4 hogs
Sides – 3.5 hogs
Overall – 4 hogs

Sweet Old Bill’s Burgers, Que & Brew – High Point, NC

Name: Sweet Old Bill’s Burgers, Que & Brew
Date: 11/21/18
Address: 1232 North Main Street, High Point, North Carolina
Order: Three meat combo (pork, brisket, ribs) with hush puppies, corn pudding, and slaw
Price: $$ (out of $$$)

Monk: Well, what do you know? The Barbecue Bros’ hometown of High Point has grown to the where someone has opened up a yuppie cue spot (next to a brewery no less). High Point’s always had standard issue barbecue joints like Kepley’s, Carter Brothers, or Henry James but a full bar barbecue joint that serves not only pulled pork but brisket, ribs, chicken and more? Now that’s something new for the Home Furnishings Capital of the World.

Speedy: While this is exciting, I take great offense at calling Kepley’s a “standard issue barbecue joint.” Where’s the respect, Monk?

Monk: All respect given, Speedy. That was not a comment on the quality of the food – I only meant that none of those I mentioned above go the “International House of Barbecue” route and also don’t serve beer or alcohol like Sweet Old Bill’s.

SOB’s opened in early November on North Main Street and shares a wall with the well-received Brown Truck Brewery. At the back of the Sweet Old Bill’s side of the building is a wood-assisted gasser just off the kitchen. Inside, a large bar area occupies approximately half of the interior with a decor that I would probably best described as “industrial chic” with my limited interior decorator vocabulary.

The three meat combo plate was decently priced at $18 and I chose pork, brisket, and ribs. Not ordered but also available was chicken and turkey. The pork had hints of smoke but benefited from being eaten with the slaw and table vinegar sauce, a small batch sauce I didn’t recognize or snap a photo of. I will note that a red slaw was advertised on the menu but what came out was a mayo-based white slaw. I still ate it, but was really hoping to try their version of a Lexington red slaw. Regardless, not a bad start to the meal.

The brisket at SOB’s comes pre-sauced but underneath that sauce were lean slices with a decent pepper bark. This was definitely not a Central Texas style brisket, but for High Point it was not bad. Not great, mind you, but not awful.

Speedy: For NC brisket, “not awful” is high praise…  

Monk: The dry-rubbed ribs were well seasoned and not overcooked, giving a good tug with each chew. Of the three meats I ordered, the ribs were probably my favorite, and thankfully they weren’t drowning in sauce like the brisket.

I already mentioned the slaw but when it came to the rest of the sides the scratch-made hush puppies were more on the savory end of the spectrum but were nicely fried orbs of cornmeal goodness. The highlight of sides was definitely the corn pudding, which had some sweetness and also appeared to be scratch made.

I would be remiss if I didn’t also mention that they had a nice selection of craft beers, many of which were local to NC. I ordered a Brown Truck porter, which was made not 10 feet on the other side of the wall from where we were sitting – pretty cool and not too many other barbecue restaurants could claim that I’d bet.

Overall, I was pretty pleased with my meal at Sweet Old Bill’s. Being a new restaurant, they could have easily cut corners in a few areas but thankfully did not. The meats are not all quite there but I appreciated the attention paid to the side dishes. Keep in mind that they were only a few weeks old for this meal so with time I think they will eventually get to a good spot. They are certainly off to a nice start.

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