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I just got back. It was good, but to be honest I wouldn't make the hike again. It's 20 minutes for me.
I loved their cole slaw, one of the best I've ever had. The pork was also very good, but not quite as good as Backyard BBQ Pit.
Overall the menu was sort of confusing, these items come with sides, no substitutions; it just didn't make a ton of sense. No Mac & Cheese? No greens? No refills on soda? What's up with that?
The Brunswick stew was middle of the road. The catfish was good, but again, Backyard BBQ Pit was better. The fries were soggy. Overall, just "good".
Tried Big Al's today after Church................everything we had was good. The brisket was so good, I did not attempt to use any sauce on it.
Backyard BBQ in Durham is my favorite, but too far to travel. Big Al is only a mile from my house.............I hope he is able to make it at that location......................
For the best NC BBQ sandwich...........try Mel's BBQ, near the corner of Forestville & Buffalo Roads. He has a truck there on Friday & Saturdays, from March through December.............It is a HUGE sandwich............
Here it is, "Crock Pot Bar-B-Cue from a Damn Yankee".
Great when you don't own, or don't have access to, a smoker. The Wright's brand liquid smoke is authentic hickory wood smoke concentrated in water. Read the labels of the liquid smoke products sold in your grocery store as some are a chemical stew having no link to a wood fire.
One 4 to 5 lb Pork Shoulder Roast
2 cups Cider Vinegar (buy a one pint bottle)
2 TBS Molasses
1 TBS Ground Dry Mustard
1/4 Cup Butter
1/2 tsp Cayenne Pepper
1 TBS Worcestershire Sauce
1/2 Cup Packed Brown Sugar
1 tsp Wright's Brand liquid smoke concentrate
Place the roast in a Crock Pot and cook slowly using the 8 to 10 hour setting
Melt all sauce ingredients in a sauce pan over medium heat until sugar dissolves. Do not allow to boil.
Remove roast from Crock Pot. Discard bone, gristle, excess fat, and cooking liquid. Shred pork using two forks. Place roast back in Crock Pot and add approximately 1/2 half of the Bar-B-Cue sauce per personal preferences. Mix together and enjoy. Place remaining sauce in the empty vinegar bottle and store in refrigerator for use another day. One batch of sauce will season 8 to 10 pounds of pork depending upon personal taste.
haven't been to the" North" Allen & sons but the South one just outside Pittsboro is pretty good
Interesting. The food snobs all say that the one near Chapel Hill is the good one and to avoid the one at Pittsboro. Apparently, there was a split in the family and both kept the name. Anyway, if I have to be perfectly honest, I find most of the Eastern NC style (or similar) que about the same, or at least the variation is pretty incremental. I like about all of it whether it comes from Allen & Sons or Coopers or the Pit or Skylight or White Swan etc... or if it comes from whole hog or shoulder or is cooked over logs or gas etc. Heresy, I know.
Oh.
Wait.
You wanted local?
I got nothing for you.
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Eastern Style NC Bar-B-Cue from a Crock-Pot
