– The Raleigh News & Observer has a new series called “Good ‘Eatin” that takes a weekly visit to local eateries in North Carolina, and it will continue through Labor Day; this week it visits Pattan’s Downtown Grille in downtown Rockingham that has a franken-sauce of east, west, and SC but cooks over wood
– See if you can find Midwood Smokehouse in this cool Charlotte 8-bit art:
Now, let’s step aside from talking about this restaurant and the trip and let’s look at the big picture. Four months in Tennessee and the barbecue that I’ve found has been a few pretty good places, a bunch of so-so ones, and a handful of unspeakable disappointments. Nine hours in Georgia and one, two, three, that’s a hat trick, three barbecue meals better than any that I’ve had since moving. Now, next week, I’ll tell you about a very good place we’ve found in Chattanooga, by far my favorite in the city. But as much as I enjoyed it, it is still not anywhere close to being as good as Cleve Edmunds, or Heavy’s, or B’s. My search continues.
In a small, smoky room of a long-closed school, Gregory Hamm is teaching heresy. His disciples, long familiar with the eastern Carolina dogma of barbecue, are being taught that there’s more to perfect pork than vinegar.