Cook’s BBQ – Lexington, NC

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Name
: Cook’s BBQ
Date: 11/25/17
Address: 366 Valiant Dr, Lexington, NC 27292
Order: Monk: Three meat combo plate (chopped pork, sausage, ribs) with red slaw, hush puppies, fries, and Cheerwine; Speedy: Three meat combo plate (coarse chopped pork, brisket, ribs) with red slaw, hush puppies, tater tots, and Cheerwine (link to menu)
Price: ~$17 each

Speedy: Monk and I were both embarking on a post-Thanksgiving drive from High Point to Charlotte (albeit in different vehicles), so we planned on a noon rendezvous at Cook’s BBQ in Lexington. As I was driving up, I thought that I might be entering a scene from Deliverance, and that possibly Monk was trying to kill me. Good news – he wasn’t, and Cook’s BBQ is real.

Monk: It is a bit of a weird location for a barbecue restaurant but I would never “Deliverance” you, Speedy. Off of 85, you go drive down Highway 8 south of Lexington proper and take a few turns on country roads. Then you drive past a few houses before happening on Cook’s in a dead-end at the end of a residential street.

The restaurant has been around since 1969 (though the current owners took over in 1984) so they must be doing something right, even if I feel it’s hardly ever mentioned along with the other Lexington joints. To add to its bona fides, it was also included along with Lexington Barbecue, Skylight Inn, Allen & Son’s, and other NC barbecue heavy hitters in this 2012 Washington Post primer on NC barbecue ahead of the Democratic National Convention in Charlotte. I had been wanting to stop in for years, particularly once I realized they were open on Sundays – a rarity for most family-owned barbecue joints.

Speedy: One thing that’s a little different about Cook’s from most Lexington style joints is the variety of meats. In addition to pork, they have brisket, ribs, and sausage. As Monk and I do when we see lots of meat, we ordered it all. I opted to go with coarse chopped pork (for a change of pace), the ribs, and the brisket. Monk had the same order, but subbed sausage instead of brisket. We both had red slaw and some form of fried potatoes (tots or fries).

Monk: The table agreed that the sausage was the best meat that we tasted that day, though I don’t know where Cook’s gets its sausage from or whether its house made (I suspect its not). In any case, it’s good.

Speedy: Agree, and I will order it should I go back. The brisket surprised me. NC brisket is generally plain bad (I’ve sworn it off a time or two myself), but this stuff was decent. Not on par with anything I’ve had in Texas, but it was definitely passable.

Monk: I did read afterwards that its one of only two places in Lexington that even serves brisket, so its definitely an anomaly. The ribs were a bit overcooked and fell apart as soon as I attempted to pick up the rack. Not to mention they were overly slathered in a thick, sweet sauce. I would avoid.

Speedy: I didn’t care for the coarse pork. It was a mistake to order it that way. Monk enjoyed the fine chopped better. The sides were all good – particularly the hush puppies.

Monk: I had higher hopes for Cook’s being a hidden gem that might sneak into my personal best of NC list but perhaps my expectations were too high. While Speedy and I agreed that the meats were mostly above average, I don’t know that either of us will be going out of our way to make a special trip out to Cook’s Barbecue anytime soon, threat of Deliverance or not.

Ratings:
Atmosphere – 3 hogs
Pork – 3.5 hogs
Brisket – 3 hogs
Sausage – 4 hogs
Ribs – 2.5 hogs
Sides – 3.5 hogs
Overall – 3.5 hogs
Cook's Barbecue Menu, Reviews, Photos, Location and Info - Zomato

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Hill’s Lexington Barbecue – Winston-Salem, NC

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Name
: Hill’s Lexington Barbecue
Date: 11/24/17
Address: 4005 Patterson Ave, Winston-Salem, NC 27105
Order: Monk and Speedy: Chopped plate with red slaw, hush puppies, fries, and Cheerwine (link to menu)
Price: $30 (for two)

Monk: When Speedy and I stopped in at Hill’s Lexington Barbecue the day after Thanksgiving, we didn’t know we were stepping into a little bit of controversy – we just wanted to try a new barbecue joint. As should be well-known to longtime readers of the blog, Lexington-style barbecue is the favorite style of the bros (or at least I think that’s still the case for the Texan, Rudy). Well, Hill’s claims to be the first barbecue restaurant to be branded as “Lexington barbecue” and has done so since 1951. According to Jim Early in The Best Tar Heel Barbecue: Manteo to Murphy, “[a]t the time they opened there were a few small side street barbecues in Lexington operated by Stamey, Beck and Swicegood. But none called their barbecue place ‘Lexington Barbecue’.”

Speedy: Let’s first start with how we ended up at Hill’s. We used the excellent Great NC BBQ Map to find a joint that uses only wood coals close to our hometown of High Point that neither of us had ever been to. After a quick 25 minute drive in the Monk-mobile, we were walking into an old-timey joint that looks like it hasn’t much changed since the aforementioned 1951 date.

We quickly ordered and had our food within 3 minutes.

Monk: And we aren’t talking figuratively here, folks. We literally mean we had food within 3 minutes of ordering.

Speedy: The plate looked great – finely chopped pork, red slaw, and crinkle fries. We might as well have been in heaven. Digging in, I was treated to that nice smokey Lexington flavor I love (and miss in Tennessee). The pork was solid, though I think the ratio of ketchup to vinegar in the dip favored the ketchup a little too much. The pork was served with dip, and no extra was needed.

Monk: I agree that the dip was a little too much on the sweet side, but that’s a minor complaint. In hindsight, I wouldn’t have added more of the table side dip to the meat and just sprinkled it with Texas Pete.

Speedy liked the hush puppies more than me – they were a little more on the savory side of the spectrum – but again, not a huge negative. The red slaw was a classic example of a Lexington barbecue slaw and as is the best that can be hoped for, the fries were fries and didn’t ruin the meal.

Speedy: Similar to the meat, I thought the slaw was a little too sweet, but overall, that’s nitpicking the meal. This was definitely a classic Lexington-style meal. And while neither Monk nor I liked it as much as Lexington #1 or Stamey’s we both left Hill’s Lexington Barbecue feeling full and satisfied. I’m not sure what more you can ask for.

Ratings:
Atmosphere – 3 hogs
Pork – 4 hogs
Sides – 4 hogs
Overall – 4 hogs
Hill's Lexington Barbecue Menu, Reviews, Photos, Location and Info - Zomato

The Improper Pig – Charlote, NC (RE-REVIEW)

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Name: The Improper Pig
Date: 11/3/17
Address: 110 S Sharon Amity Rd Charlotte, NC 28211
Order: The Cotswold Platter with pulled pork and smoked andouille with asian slaw and collards (link to menu)
Price: $14.99

Monk: Back in late 2014, Speedy and I checked out The Improper Pig within a few weeks of it opening and found it somewhat promising but that they were perhaps still working out the kinks that come with opening a new restaurant. Fast forward nearly 3 years later, and to paraphrase former Arizona Cardinals head coach Dennis Green, they are who we thought they were.

The restaurant interior has changed a bit in the past 3 years. Whereas it used to be dimly lit (which I recall made it hard to take decent photos), the restaurant is now much brighter inside. I also think they have become popular with families with kids, so it would make sense not to have it so dark inside.

I didn’t take a peek into the open kitchen this time around, but I assume The Improper Pig is still using a Southern Pride gasser. Out of it, they are still able to coax some decently smoky meats – pork and andouille sausage this time around for me – but its still not quite there in order to be one of the better barbecue restaurants in Charlotte.

As was the case on our first visit, they still get creative with their sides and many have a slight asian bent. Mrs. Monk and I did try a southern egg roll, but the texture inside was mostly mushy as it is just sweet potato hash and collards inside with a drizzle of hot asian mustard. Certainly not as well executed as the southern egg rolls I’ve tried from The Pit in Raleigh. The asian slaw was more or less a small salad with ginger dressing, though, and I regretted ordering it just a tiny bit. The collards were fine but perhaps overly spicy. While the sides were the best part of the last meal years ago, they didn’t measure up on this visit.

So where does this land us? The restaurant is kid-friendly and I could see myself trying their brisket and ribs next time but I won’t necessarily be in a rush to make it back out. The Improper Pig is still a pretty good concept but yet again the execution isn’t quite there for me.

Ratings:
Atmosphere – 3 hogs
Pork – 3 hogs
Sausage – 3 hogs
Sides – 2.5 hogs
Overall – 3 hogs
The Improper Pig Menu, Reviews, Photos, Location and Info - Zomato

Red Bridges Barbecue Lodge – Shelby, NC (solo Monk review)

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Name
: Red Bridges Barbecue Lodge
Date: 10/21/17
Address: 2000 E Dixon Blvd, Shelby, NC 28150
Order: Barbecue plate with red slaw, hush puppies, fries, and baked beans, Cheerwine (link to menu)
Price: $11.50

Monk: With all apologies to Speedy (who loves this place just as much, if not more than, me), our last visit and only review of Red Bridges Barbecue Lodge was over 4 years ago and it was time. In late October, my wife and in-laws roped me into going to the Livermush Festival in downtown Shelby with the promise of Red Bridges for lunch beforehand. And boy, did that promise work on me like a charm.

Last time, Speedy and I thought our visit would yield a slam-dunk 5 hog review but found a few nits to pick and rated it just below. I wondered in the review if it was the start of a trend but I am happy to report that it was an indeed an anomaly and everything on this visit was as good as ever. The chopped pork tray didn’t have as coarse a chop as last time and the table dip had the right consistency. Even the fries, a worrying blunder last time around, were as you would expect.

I must spend a few sentences to opine on the glory of the hush puppies. These large oblong goodies come by the basket full and are top 3 hush puppies for me, ever. They have a perfect mix of sweet and savory and combined with the crunch when they are provided fresh out of the fryer, they are a religious experience.

On this Saturday, Red Bridges Barbecue Lodge was doing steady business between seated customers and takeout orders. At times, the waiting for a table left customers spilling out of the small waiting area and out the door as well. I imagine Red Bridges Barbecue Lodge had seen this scene on a regular basis in their 70+ years on highway 74 in Shelby. And why not – a short wait to get a table is a small price to pay to get pretty much the perfect meal.

Ratings:
Atmosphere/ambiance – 4.5 hogs
Pork – 5 hogs
Sides – 5 hogs
Overall – 5 hogs
Red Bridges Barbecue Lodge Menu, Reviews, Photos, Location and Info - Zomato
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Potbelly BBQ (food truck) (mini-review)

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Name
: Potbelly BBQ
Date: 10/7/17
Order: Chopped pork sandwich (link to menu)
Price: $5.95

Monk: Each fall, the Anne Springs Close Greenway in nearby Fort Mill hosts a Fall Frolic on weekends in October. Think tractor rides, pumpkin picking, horseback riding, barrel rides, hay jumping, etc.

Potbelly BBQ was one of a few food vendors set up on a misty Saturday morning and since I hadn’t had any breakfast by mid-morning I went for a sandwich but only a sandwich so as not to spoil my appetite for lunch with the rest of the family.

I stepped up to the window right as a fresh butt was being chopped and ordered a chopped sandwich, adding slaw. The pork was nicely smoked (and obviously fresh), but came with a thicker barbecue sauce on top, which wouldn’t have been my preference. Still, a very satisfying sandwich from Potbelly BBQ. Next time I see them around I’ll try their brisket.

Ratings:
Atmosphere – N/A
Pork – 3 hogs
Overall – 3 hogs

Woodlands Barbecue and Pickin’ Parlor – Blowing Rock, NC

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Name: Woodlands Barbecue and Pickin’ Parlor
Date: 9/15/17
Address: 8304 Valley Blvd, Blowing Rock, NC 28605
Order: “The Hog” (pork, beef, ribs, and wings) with red slaw and collards (link to menu)
Price: $19.99

Monk: Let me state for the record that visiting Woodlands Barbecue and Pickin’ Parlor (quite a mouthful, that name) in Blowing Rock was neither the choice of Speedy nor me on our annual guys trip. But of course, when our Yelp Elite friend Dan chose it based on friend’s recommendation, we happily obliged. Though, just how would a combination barbecue and mexican restaurant located in the mountains of NC actually turn out? Turns out: not bad but not great.

Speedy: I had passed Woodlands on my drive in, so was definitely intrigued. And seeing a cheap combo platter on the menu made me very happy. Not as happy as when the waitress asked us what college we went to, but happy nonetheless…

Monk: …doing work at 35, son!

Speedy: For our order, we went with “The Hog” – the smaller of the two combo plates, as we were told the bigger combo (“Pig Out”) was the same plus three more sides. Well, we were there for the meat, so that didn’t seem worth while to us. The hog came with pork, brisket (both chopped), ribs, and wings, so it was basically perfect. We added on red slaw and collards.

Monk: Seriously, what two people need six sides? This was the second time in three weeks that I’ve seen chopped or pulled beef on a menu as opposed to sliced brisket. The common denominator? Western NC mountain barbecue joints. A quick search doesn’t yield much information about this style of barbecue but anecdotally I recall hearing in my travels that this was a popular barbecue meat in the mountains of NC. As for this version of pulled beef…it was actually not bad! The pulled strands of beef were smoky and had a good texture. I’m curious as to what cut of beef this was pulled from, but it was in the running with the pork for the best meat of the meal.

Speedy: The ribs, on the other hand, were a bit of a miss. They were big slabs of spare ribs, and could have been trimmed to the St. Louis cut for a much better presentation. When we ordered, the waitress asked us if we wanted spicy or sweet, telling us spicy meant vinegar. Of course, that’s what we chose, thinking it was in context of the pork. Instead, our ribs had the vinegar sauce on it and it just didn’t work that well. The cook and the tenderness of the ribs were OK, but overall, (start Randy Jackson voice) they just didn’t do it for me, dawg.

Monk: These full wings were weird and required makeshift butcher work on our part to separate the drumette from the flat from the tip. The aforementioned spicy vinegar sauce didn’t work as a wing sauce but the other option was more of a KC Masterpiece-type thick sauce so really there were no good options. I simply did not care for them and would not recommend them as an order. None of the sides rose above standard and are worth mentioning.

Speedy: I actually do want to mention the sides, Monk, because the collards were terrible. Throw some pork or bacon in there, people! Overall, however, it was a mostly pleasant dining experience, despite the fact that we had to deal with an obnoxious Yelper while we were eating (Hi, Dan! Also, thanks for the photos!). Would I recommend as worthy of going out of your way to try? No way, but I’d consider stopping in at Woodlands Barbecue and Pickin’ again should I return back to Blowing Rock.

For more reviews:
Yelp God Daniel B

Ratings:
Atmosphere – 3 hogs
Pork – 2.5 hogs
Beef – 2.5 hogs
Ribs – 2 hogs
Wings – 2 hogs
Sides – 2 hogs
Overall – 2.5 hogs
Woodlands Barbeque Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Bennett’s Pit Bar-B-Que – Gatlinburg, TN

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Name
: Bennett’s Pit Bar-B-Que
Date: 9/3/17
Address: 714 River Rd, Gatlinburg, TN 37738
Order: Bar-B-Que Combo (chopped pork, brisket, and sausage) with jalapeno mac and cheese and coleslaw (link to menu)
Price: $14.99

Monk: While our last barbecue stop on the Monk family vacation to Gatlinburg, Tennessee was a bit of a bust for reasons other than barbecue we got another opportunity a couple days later while we were playing tourist in downtown Gatlinburg. Across the street from the aerial tram Ober Gatlinburg (our main plans for the day), just happened to be Bennett’s Pit Bar-B-Que and made the decision easy for us.

I know from the review of the Pigeon Forge store from Marie, Let’s Eat! that I was to expect fine-but-not-exceptional barbecue and guess what? Grant was right. The pork was perfectly acceptable but Bennett’s seemed to be very proud of their four sauces found on the table. None of them made a huge difference in the again, perfectly acceptable pork.

The brisket was dry and below average while the best of the three meats that day was the sliced sausage. A little of the table mustard sauce accentuated it nicely. This was the favorite meat of both myself and Mrs. Monk.

Bennett’s Pit Bar-B-Que is part of the locally-owned Johnson Family chain of restaurants that includes pizza, southern, and ice cream with locations in nearby Pigeon Forge and Sevierville. To their credit, they could serve below-average barbecue to tourists simply because they know that they’ll continue to make money regardless but thankfully that’s not the case. While they are a tourist destination that happens to serve halfway decent barbecue, it won’t blow your mind.

For more reviews, check out:
Marie, Let’s Eat

Ratings:
Atmosphere – 2 hogs
Pork – 2.5 hogs
Beef – 2 hogs
Sausage – 3.5 hogs
Sides – 2.5 hogs
Overall – 2.5 hogs
Bennett's Pit Bar-B-Que Menu, Reviews, Photos, Location and Info - Zomato

Okie Dokies Smokehouse – Swannanoa, NC

Name: Okie Dokies Smokehouse
Date: 9/1/17
Address: 2375 US Hwy 70, Swannanoa, NC 28778
Order: Big Combo (chopped pork, chopped beef, and ribs) with collards and red slaw (link to menu)
Price: $14.99

Monk: In the Asheville area, there had been still a couple of places in the surrounding towns that have caught my eye to check out when I’m in the area. I thought a much needed dinner break on the way to Gatlinburg, Tennessee would be a great opportunity to knock one off my list – Okie Dokies Smokehouse in Swannanoa . In the end, we made the stop but it turned out to be an abbreviated one to the small joint off US-70 15 minutes east of Asheville.

As Mrs. Monk and the Monkette got some air, I took the liberty of ordering a Big Combo with three of the meats and two sides to share with the missus. Little did I know, we would eventually be taking that order to go and the meal would be evaluated in the car 30 minutes down the road.

The chopped pork was moist and had some decent wood smoke but didn’t knock my socks off. I will say that I do appreciate that Okie Dokies cooks over wood and that you can taste it in the meat.

Chopped beef is not something you see much in NC – I can think of maybe two other places I’ve been to that serve that style – and let me be clear that we definitely aren’t talking chopped brisket like they do in Central and East Texas. This beef was served pulled and chopped in a similar manner to the pork. While moist enough, I think this meat illustrated why you don’t see it more often in these parts – it just doesn’t do anything exciting for the eater.

The ribs were a bit overdone, pulling away from the bone really easily. The rub and sauce had some decent taste to it though.

There’s not too much to say about the sides except that the hush puppies were freaking excellent.

I wish could say more about the atmosphere and the building itself or even had more photos to share but sometimes life (and in this case, the Monkette) intervenes. If it is any indication, next time through, I would stop in again at Okie Dokies Smokehouse on my way to or from Asheville without hesitation though. I liked what I saw for the most part.

Ratings:
Atmosphere – N/A
Pork – 3 hogs
Beef – 2.5 hogs
Ribs – 2.5 hogs
Sides – 3.5 hogs
Overall – 3 hogs
Okie Dokies Smokehouse Menu, Reviews, Photos, Location and Info - Zomato
 

Franklin Barbecue – Austin, TX (RE-REVIEW)

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Name
: Franklin Barbecue
Date: 7/21/17
Address: 900 E 11th, Austin, TX
Order: 2 pounds brisket, 1 pound ribs, 1 pound ribs, 1 pound sausage (link to menu)
Price: $120-ish

Speedy: Less than 24 hours after my excellent visit to La Barbecue, I was ready to get back at it, this time to the legendary Franklin Barbecue. Rudy dropped me off at 6 AM to get in line and went to take care of some things at work, re-joining me about 8. Getting there that early, I expected to be first in line, but in reality, there were three groups and about 12 people in front of me. Fortunately, I was still there in plenty of time to be shaded for my entire wait, which was hugely clutch. I spent most of the time sitting in a tailgate chair and sipping Lone Stars, so all-in-all, it was a pretty good morning.

Rudy: The shade part was the best by far. I don’t know how the people in the 2nd half of the line made it, I guess just more Lone Stars.  

Speedy: Around 9:00, someone came around to ask what we were ordering, in order to get a good idea when food was going to run out. You weren’t bound by the order, but it was a good way to understand how far the food would go.

Around 10:30 am, I went inside to hit the bathroom (which they opened up around 9:30), and I saw the Godfather himself – Aaron Franklin. I was a little bummed he didn’t recognize me as a Barbecue Bro (AARON – ARE YOU EVEN READING??), but it was pretty cool he was there.

Rudy: I’ll chalk it up to him just being intimidated by your presence. I am sure he scampered to the back to make sure everything was up to snuff. In all seriousness, I think it is great that they open the building early to people that need to use the bathroom or want to purchase drinks or merchandise. I feel like many places would keep the doors closed until they open for food. That was a nice touch.

Speedy: Eventually, the restaurant opened, and Rudy and I were to the front of the line pretty quickly. Like at La Barbecue, we were given a bit of brisket to much on, and it was every bit as good as the previous day, only this time I was expecting it. No matter – we placed our order, got our meat, and found a table to sit at and dig in.

I’ll start with the brisket since that’s what it’s known for and my God, it is incredible. The peppery bark was perfect, the meat was tender and flavorful, and it was simply divine. The previous day I had claimed I had eaten the best brisket I’d ever tasted, but this was every bit its equal. Just absolutely phenomenal.

Rudy: I agree, if barbecue places in Texas are judged primarily on brisket, you have to hit it out of the park to be listed as the best, and Franklin’s did. The bark was amazing, but the flavors ran all the way through the meat, so no matter what bite you got, it was great. We got moist brisket, and the fat was perfectly rendered as opposed to many other places where you end up with a huge glob of fat with drier meat around it.

Speedy: Rudy had been raving about the ribs, so they were what I tried next. I’ve eaten lots of awesome ribs in my day, but these ribs stacked right up there with the best of them. They were perfectly cooked – giving a clean bite every time. The flavor was amazing – with just the right amount of rub that had a touch of sweetness. The ribs were glazed, so neither wet nor dry, which worked perfectly. These may not have been the best ribs I’ve ever had, but I’d say they’re in the top 5. Overall, you’d be remiss to skip out on these at Franklin.

Rudy: Top 5?!?! I need to eat some of the places you’ve been eating! I love them because of the flavor, the fact that they are tender and moist without being wet ribs. They are my favorite by far.

Speedy: The pork was also a great showing. Tender and a little vinegary, it was everything you’d expect from a good pulled pork. In a normal setting, I’d write more to rave about the pork, but it was a distant third in this offering. Not to say it wasn’t very good, but brisket and ribs were the co-headliners.

The sausage was good – considerably better than La Barbecue, but I wouldn’t order it again. Stomach room at Franklin is too precious to waste on just an above average meat. At many barbecue places this would be the top offering, but at Franklin, the brisket and ribs rose to the top.

Rudy: The pork was a pleasant surprise for me because I had not had it before. What I’ve had other places is usually a peppery pulled pork (which this included) but the difference here was the slight taste of vinegar that you don’t get with most other Texas pulled pork. That gave it a distinct flavor compared to the other meats and also made it closer to NC pulled pork, which was a welcome bit of home for me. As far as the sausage, I agree, it was good but I could have done without it in lieu of more of the other 3 meats.

Speedy: The question that came up often after the trip was whether Franklin Barbecue was worth the 5 hour wait. It’s not something I’d do every weekend, but I think it was absolutely worth it. Overall, the wait was a rather enjoyable experience, and if I wasn’t already obsessed with barbecue, I’d call the meat life-changing. I can’t wait for my next trip to Franklin’s!

Ratings:
Atmosphere/Ambiance – 4 hogs
Brisket – 5 hogs
Ribs – 5 hogs
Pork – 4 hogs
Sausage – 3.5 hogs
Sides – N/A
Overall – 5 hogs
Franklin Barbecue Menu, Reviews, Photos, Location and Info - Zomato

Das BBQ – Atlanta, GA (Rudy’s take)

IMG_6561Name: Das BBQ
Date: 7/15/17
Location: 1203 Collier Rd, Atlanta, GA 30318
Order: 2 Meat Plate with Brisket and Sausage, Side of collard greens and Mac & Cheese. Separate order of ½ pound of pulled pork.  (link to menu)
Bill: $25

Rudy:  I knew that Monk had already reviewed Das BBQ on a trip to Atlanta, but when I went to visit family they told me they wanted to take me to their new favorite barbecue restaurant. Who was I to complain? I didn’t recall how the place had rated, so it was good to go in without any preconceived ideas of what to expect.

Like Monk said, they have a Texas-style feel to them. That’s evident from the menu and also from the decor around the place. I noticed some photos of some of Lockhart’s most famous joints. It is also has a Texas-style menu (meats by the pound), however when I asked them for a single piece of chicken or quarter pound of pork (feeding Rudy Jr) they looked at me like I had two heads. Most places in Texas you can order almost any increment of weight (even ask for a single slice of brisket, turkey, etc.). From what I heard, the owners spent some time in Texas learning the tricks to the trade before opening their venture in Atlanta.

The time that they spent learning about Texas-style barbecue, specifically in relation to the brisket, was time well spent. I got a piece of moist brisket and it was fantastic. The smoke was not too overwhelming and it had a great mixture of salt and pepper in the bark. I tend to have low expectations for brisket outside of Texas because of my past experiences, but I was pleasantly pleased with the offering from Das.

Monk: Couldn’t agree more about the brisket. They are putting those Franklin-spec offset smokers to good use.

Rudy: I opted for the spicy sausage, which I thought was fine but not one that I was in love with. I didn’t notice that much of a spice from it, more just pepper flavor. The other thing, and this is purely a personal preference, I tend to like jalapeno and cheddar sausage over just jalapeno sausage. I feel like the creaminess from the cheese compliments the spice. I know I shouldn’t count off for that because they weren’t even offering that type of sausage, but these are my arbitrary rankings, so I’m counting off.

Monk: Loyal readers may recall that the sausage is imported from Meyer’s Smokehouse in Elgin, TX so its legit authentic. Although come to think of it, I don’t know that I’ve had a jalapeno cheddar sausage before (we know Speedy definitely hasn’t) but that’s now officially on my list to try.

Rudy: The pork was moist and flavorful. Nothing too special about it, but still very good. I liked it more than the sausage and Rudy Jr definitely did. He opted to eat a decent amount of it before turning his attention to the mac & cheese (priorities).

As far as the sides, they were serviceable. Mac & cheese was standard offering. The collard greens were good, but definitely on the spicy side. I did not mind that, but others with my group were not expecting that and were not fans. One side that I did not order, but tried from another person’s order, was the cream corn. I thought it was by far the best tasting side and also the most unique. It was not just a standard side, but had lots of flavor and spice to it.  That would be my recommendation for someone getting a side.

Monk: While you hadn’t checked out my review before checking it out, turns out we ended with pretty close ratings both overall and by meat. I’d say that’s a continued good sign for the quality of Das on two independent visits over 3 months apart.

Rudy: Overall, I was very pleased with Das BBQ and enjoyed getting some barbecue that tasted very similar to back home while I was out of town. I can definitely tell that they have done lots of studying to make sure that their barbecue tastes as close to genuine Texas standards, which is something that many places don’t do when they are that far from the state. Next time I am looking for barbecue in Atlanta, I definitely will head back to Das BBQ.

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