In a post sure to be controversial…

May 16th, 2008 by Tony Hooker · 8 Comments

In most places, people grow up hearing the advice to avoid making Politics and Religion topics of conversation.

In North Carolina, there are a few other topics that should be added to that list. Favorite NASCAR Team? ACC Basketball Rivalries?

Well, those are big issues. But neither is as big as Barbecue in NC.

Depending on where you grow up at in NC, your taste in Barbecue will vary quite a bit. I’ve had a bite from several of the local Barbecue places, and all were good, but not quite what I grew up with.

I was raised on Lexington Style Barbecue, and I’ve got a soft spot for that style, Its got a little bit of a kick, but not too spicy, a little bit sweet, and it’s a very thin sauce. Especially at Carter Brothers in High Point, Lexington #1 in Lexington and Little Richard’s in Winston-Salem.

Down East, you get a really strong Vinegar taste in their Barbecue sauce. Lots of people refer to Eastern Style and Lexington Style as the 2 types of Barbecue in NC.

The Style in Cabarrus County restarants seems to be a lot different from either. The sauces I’ve had were either a vinegar/spicy pepper sauce or else a thick sweet sauce. Most of the resturants around here had both of those kinds available. I’ve tried R&R, Troutman’s and Red Pig. All were good, but where do the Locals here eat at?

If you have lived here all your life, what’s your favorite spot for ‘Cue?

If you grew up in other places, what kind of Barbecue do you have to get when you go back to visit?

Category: Current Events Tags: Barbecue

8 responses so far ↓

1 Aaron // May 16, 2008 at 10:09 am

For Pulled Pork, Ideally, Troutman’s has always been the “old faithful” but I’ve noticed the quality slipping in recent years. I’ll take the Obama angle and blame it on the division of the country and cheap imports. (joke)

R&R is also good for pulled pork.

For Rib’s, there’s no place like home. I’ve never been a huge fan of any of the chain restaurants. In a pinch, Sonny’s is OK but with my smoker, my spices, an open Saturday and a 12 pack of Yueng Ling, I can make something much much better.

The biggest difference I’ve noticed between the styles of pork in NC has everything to do with the sauce and much less to do with the quality and time taken to prepare the meat. When I make my own Pulled Pork I usually spend at least 3 hours just preparing the meat to be cooked. The marinade’s, spices and smoke are more important than the sauce you baste or pour on it when it’s done…
2 Kenneth McClamrock // May 16, 2008 at 10:45 am

Troutman’s is always good year round. However, during the fall, North Meck HS and Mallard Creek Church throws it down with some good hometown pulled Q every year. I had the pleasure of helping clean/season the Q this past fall and it was a lot of fun.

For those who like the chain restaurants, Smokey Bones at University is pretty sweet. Whether you like St. Louis style ribs or smoked pork, Smokey Bones always pulls through.

However, if I ever see a smoker out on the side of the road in the summertime and I have a couple bucks on me, I have been known to grab a couple sandwiches…
3 Brad Spry // May 16, 2008 at 11:26 am

The crown jewel of Cabarrus County BBQ used to be Glenn’s in Kannapolis’ Jackson Park neighborhood. It’s been awhile since I’ve been, so I need to swing by and test it

I say if you can’t smell a BBQ restaurant, don’t bother. No hickory smoker, no Brad. I’ve been to a Carter Brothers in High Point and there was no smoker. Electric just won’t due. Sorry.

The truth is, the best BBQ in Cabarrus isn’t served in restaurants. Instead it can be found at various church BBQ’s that are held in the area, one of which I work every year. I do quality control to ensure that it’s great
4 Jane Deal // May 16, 2008 at 1:47 pm

Born in Cabarrus County and lived there the first 35 1/2 years of my life…

When I think about going home and eating BBQ, I think of Troutman’s in Concord or Gary’s in China Grove.

In my opinion, hometown BBQ isn’t hometown BBQ without as ice cold Cheerwine or Sundrop (both of which we buy in cases and haul back to Atlanta every time we come home).

It’s a toss up which I want to eat first when I come home — BBQ or a What-A-Cheeseburger with lettuce and tomato. We always try to have both when we’re there for a visit..

Now I’m hungry and homesick !
5 Brad Spry // May 16, 2008 at 2:01 pm

You’re so right about the Cheerwine! I’m sure we could debate favorite ice style as well. I love “flaked” ice; it’s as important to me as BBQ from a smoker. Cherry Lemon Sundrop and What-A-Burger are a completely different genre for me than BBQ.
6 Justin Thibault // May 17, 2008 at 8:03 am

Justin - I’ve yet to develop a favorite; but I’m wondering something - are there any unintended culinary consequences from the BBQ battle?

For instance, I lived for a while in KC, MO and there was a fierce battle over BBQ (on several different fronts: Beef, Pork, and Chicken).

The unintended culinary consequence of the Show-Me Showdown (BBQ edition): there’s this pizza joint called “Minksy’s” that makes the best BBQ Chicken pizza you will ever eat anywhere. The reason is that they found the perfect BBQ sauce from the plethora of options in KC, MO.

So, any by-products from the Tarheel BBQ battles?
7 Steve Smith // May 17, 2008 at 11:17 am

There is a little place over in Charlotte called Hog Heaven at the intersection of Sugar Creek Road and Eastway Drive. My favorite place locally to eat pork. But why argue, the worst BBQ I ever had was wonderful…
8 Aaron // May 19, 2008 at 3:24 pm

Justin-Pizza Hut sells a BBQ Pizza that’s passable. Mellow Mushroom used to sell a mean one too.

I haven’t found any restaurants who’ve used BBQ in any interesting ways though. I’ve been looking for Subway to come out with a “BBQ sub” but no luck yet. I guess cholesterol laden, triple basted, slow cooked pork doesn’t jibe with “eating fresh.”