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.
"...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!
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?
Mmmm…. 😋