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I got nothing much to add to TarheelNick's list except you can go check out the NC BBQ Society's webpage and trail map. The North Carolina Barbecue Society
Very good list from a true connossieur. Short Sugar's isn't on the True Cue NC list but I think Jim Early requires cooking over wood to be on the Trail, so who knows. I didn't realize he had Stephenson's on the Trail and that they were that old, so I should add them to my list. I would also substitute the Speedy Lohr's south of Lexington with the Arcadia one, though they're both terrific. The Trail map and the True Cue list really show how BBQ is stronger in certain areas than others. The coast, southeastern NC, and WNC/High Country don't get a lot of love.
Speaking of True Cue, does anyone else think their pledge is kinda ridiculous? It's great to have a list of who cooks with wood, but if you only go to those places, you'd miss out on some great food and experiences.
Speaking of True Cue, does anyone else think their pledge is kinda ridiculous? It's great to have a list of who cooks with wood, but if you only go to those places, you'd miss out on some great food and experiences.
I think it's a little silly. I love whole hog barbecue slow cooked over wood, but I wouldn't turn down a trip to a place like Parker's in Wilson who switched to gas many years ago. Parker's is legendary, and is a place that you'll want to experience.
I think it's a little silly. I love whole hog barbecue slow cooked over wood, but I wouldn't turn down a trip to a place like Parker's in Wilson who switched to gas many years ago. Parker's is legendary, and is a place that you'll want to experience.
Don't worry honey. If somebody here goes to Burlington looking for Hershey's BBQ they'll get to the right place
I appreciate (most of) your posts, Poggly, but I ain't your honey.
Although I'm a borned-n-raised NC-er, and have attended my share of pig pickin's, BBQ is not really my thang. For people whose thang it is, some of 'em really like that wood and the true believers bemoan the downfall of Parker's.
Outstanding post, Tarheel408. Have to make a few corrections, however. The Pig does not cook with wood, they use gas with wood pellets/chips. I'm quite sure The Pit cooks with charcoal, not wood. As you pointed out, the original pitmaster at The Pit was Ed Mitchell, who I know for a fact cooks over charcoal briquets because he invited me into his kitchen when he owned the now-closed Que next the DBAP.
Totally agree, Allen & Son is the best, most authentic NC style BBQ in the Triangle because he cooks with only hickory wood. The pork is noticeably smokier than other places, which I love.
Speaking of Ed Mitchell, he will be opening a new restaurant in the Brier Creek area this fall. He also has a food truck that is already doing catering and special events. Ed has his own farm where he raises the pigs he uses for his BBQ. The meat he uses is definitely of better quality. eds-q-on-wheels
Very interesting about The Pit. I checked their website and it says the barbecue is pit-cooked but doesn't mention wood. It's inexcusable to have "authentic barbecue" in your name if you don't cook over wood. Of course it's pretty silly and try-hard to have "authentic" in your name anyways.
I'll check out Mitchell's new place and hope that it lasts longer than some of his other ventures. Any idea why Que closed?
I appreciate (most of) your posts, Poggly, but I ain't your honey.
I didn't mean it literally sweetheart
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