I'm not talking about what's better: Eastern or Lexington-style, whole hog or pork shoulder. I'm more interested in what the state of barbecue in this state tells us about the state of ourselves.
Knife & Fork! See, we're not so different after all. I've still got the menu from my 2008 (2009?) birthday meal there, when--in the restaurant's pre-prix fixe days--my friends and I ordered the whole menu. Back then, the priciest item was prime rib with turnip-potato gratin and mixed greens. 19 bucks.
"...although I think we can all agree that South Carolina’s mustard-based sauce sucks."
Yes, yes we can. Mustard based bbq is the only kind I truly dislike. And while my favorites will always be the sweeter KC and spicier TX styles, I've come to appreciate the NC style pork bbq quite a bit since moving down here. I know I've read at least one of these stories already, but I'm looking forward to reading the rest.
Jeremy, I have to take issue with what you said about S.C. barbecue. It's good, too. I ate a lot of it when I lived in the other Carolina. But I'm not too picky about 'cue as long as it contains pork!
When I was a student at Davidson in the late 80s, a group of us made regular pilgrimages to Gary’s BBQ in China Grove. Even once during an ice storm - it was still open! We (literally) risked life and limb, but it was BBQ after all.
I miss Bill Spoon's Barbecue on South Blvd. Incredible East Carolina Q, great Hushpuppies. My Daddy knew Bill (didn't everybody?) and he would stop by our table and sit for a bit and chat, about everything from "how are the kids" to "do ya'll want peach cobbler today". Nothing finer than to be in Carolina, with a great plate of Barbecue and Hushpuppies.
Knife & Fork! See, we're not so different after all. I've still got the menu from my 2008 (2009?) birthday meal there, when--in the restaurant's pre-prix fixe days--my friends and I ordered the whole menu. Back then, the priciest item was prime rib with turnip-potato gratin and mixed greens. 19 bucks.
It was fantastic (as was the afterparty at Spoon).
"...although I think we can all agree that South Carolina’s mustard-based sauce sucks."
Yes, yes we can. Mustard based bbq is the only kind I truly dislike. And while my favorites will always be the sweeter KC and spicier TX styles, I've come to appreciate the NC style pork bbq quite a bit since moving down here. I know I've read at least one of these stories already, but I'm looking forward to reading the rest.
Jeremy, I have to take issue with what you said about S.C. barbecue. It's good, too. I ate a lot of it when I lived in the other Carolina. But I'm not too picky about 'cue as long as it contains pork!
Look, this newsletter needs an irrational enemy, and it's going to be South Carolina, and everyone is just gonna have to deal with it.
I love everything about this! Thank you, Jeremy.
When I was a student at Davidson in the late 80s, a group of us made regular pilgrimages to Gary’s BBQ in China Grove. Even once during an ice storm - it was still open! We (literally) risked life and limb, but it was BBQ after all.
I miss Bill Spoon's Barbecue on South Blvd. Incredible East Carolina Q, great Hushpuppies. My Daddy knew Bill (didn't everybody?) and he would stop by our table and sit for a bit and chat, about everything from "how are the kids" to "do ya'll want peach cobbler today". Nothing finer than to be in Carolina, with a great plate of Barbecue and Hushpuppies.
Red Bridges' is the goatiest GOAT of all GOATs of NC barbecue. Sorry to those that don't agree.
When I was a freshman at Wingate we hit the Monroe Knife and Fork all the time. It sucks that all those good old places are gone.
This is so great! I’m a big fan of Bob Garner. I always wanted a job like his.
I haven’t see him on North Carolina Weekend in quite a while. Are there any updates on him? Is he doing okay?
He's still around, just not on TV as much. https://spectrumlocalnews.com/nc/triangle-sandhills/politics/2022/04/06/in-nc--politics-and-barbecue-go-hand-in-hand
Mmmm…. 😋