I've moved the Friendly NC-BBQ Emails Page over to its own interactive site
at
Kent's Friendly BBQ Letters Forum / BBS,
please go there to post your rebuttals or confirmations of my barbecue
joint reviews, ask questions of me and the other members of this Holy
Grub Community about our Carnivorous Communal Fare, or general post anything
barbecue-related you wish to, and thanks!
Archive Of Barbecue Emails For The Years 2004 & 2005
Below is the archive of the friendly and non-flaming dissenting emails have received
since resurrecting my NC-Style BBQ Page in June of 2004 through November
of 2005, at which point I created a Friendly NC-BBQ Letters Blog mentioned
above to serve as an interactive forum on topics related to North Carolina
and other regional speciality barbeques.
If you wish to share any opinions about any restaurant, any
one, or any thing that's related to North Carolina-Style
Pork Barbecue, then please go to my/our/your NC-BBQ Blog mentioned
above to post them and Thanks!
Also, I've moved the recipes to their own
North Carolina-Style BBQ~Related
Recipes page, please click on the link to read
them.
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Randy Wheeless ~ Nov 4
Being stuck in Charlotte, my BBQ eating is limited. I was sad to see that Bob Melton's closed down in my hometown of Rocky Mount. Another example of a joint moving after the flood and the new place couldn't re-create the magic. It was always my favorite and I ate there with much gusto over the years.
Lately, I've picked up some Old Oak BBQ at Lowe's Foods in Charlotte. It's made out of Burlington. It's chopped a little more fine than I'm used to back in Rocky Mount. But the taste is great. And you can make a quick sandwich in the morning before you go to work. We have Brookwood in the store, too. But I've never been a fan.
Randy Wheeless
Charlotte, NC
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Dave Francois ~ Oct 28
Mr. Craig,
I have to heartily disagree with you concerning Hog Heaven BBQ. While I will agree with you that it is not up to the standard of Bullocks, rating a bbq joint on a paltry single visit (which you admitted yourself) is not something which you should be in the habit of doing.
Their bbq is consistently well chopped and moist, a fact which I am well positioned to know, because I eat there on a weekly basis.
Knowing also that specific bbq joints have specific side specialties, you should never have ordered the brunswick stew. Instead, a sampling of the divine banana pudding, which IS their specialty, may have made your outlook on this place somewhat rosier.
Anyways, that's just my opinion, thought I'd let you know.
Dave
p.s. I'm actually a snooty Virginian transplant, in whose meager opinion Kings BBQ #2 in Petersburg, VA rates the highest of all time on the BBQ scale. Although Kings BBQ #1 is not too far behind.
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From: lisa wong-lee
Subject: Dillsboro Smokehouse BBQ sauce(Dillsboro NC)
Date: Mon, 17 Oct 2005 11:21:17 -0400
We were up visiting from FL and ate at Dillsboro Smokehouse BBQ and fell in
love with their "HOT BBQ sauce" that they have on the table. They have 4
sauces in all but this one (in our taste wasthe best). Could you tell me
if you could find out how to make it or what the ingredients may consist of
so we could try to replicate. Any help would be appreciated.
Thank you,
Lisa Wong-Lee,
Kent's Reply . . .
Hi Lisa,
Unfortunately, I've never visited Dillsboro Smokehouse BBQ and sad to say
probably won't be able to visit it anytime soon . . . there are simply too many
other barbecue places closer to me driving-distance-wise and with gas at $3
a gallon here a lot of my scouting trips for new barbecue places worth
reviewing have had to be curtailed, considering my BBQ Page is a hobby and
not a business for me.
You could always call them and ask what their recipe is but most places are
very secretive about their barbecue sauce ingredients so be prepared for
them to politely decline, but you could always ask.
Thanks again for visiting my NC BBQ Page, it's appreciated!, Yours, "Kent",
H. Kent Craig
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Bryan Moody ~ Oct 23
Kent,
Have you been to Stamey's (Greensboro) recently? They
have let their quality slip hugely in past few years
and has gotten to the point I won't go there for
barbecue anymore. There service is still good, and
the hot dogs are fine, but the 'que sucks.
They also got rid of the dip ice cream for the
cobbler, first replacing it with whipped cream, and
after that didn't fly, went to soft serve. Yuck.
Good site!
Bryan Moody
Climax, NC
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Diggerhdp ~ Oct 14
Craig,
You are absolutely right, best BBQ anywhere.
I lived in Greenville for 20 years and B's was always at the top of the list when anyone wanted to go out for lunch.
Not only did you get the best BBQ but you also got the best service from "The Women of B's". They are always working hard but never to hard to help you or say hello.
When I was in Greenville everyone loved The Women of B's. They are a great bunch of ladies, and they do a wonderful job, and always with a smile.
Regards,
Harold
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david moody ~ Oct 11
Just discovered your website and thought I'd throw in my two cents
worth. We just returned from a week in NC for our annual family
reunion. I grew up in Wilson but have lived for way too many years
(40+) in the wastelands of Indiana and Michigan and look forward, to put
it mildly, to going home every year for some real food. Needless to
say, I grew up eating at Parkers and indeed, BBQ meant Parkers and
nothing else. Well, maybe on occasion, Godwin's on Tarboro St (long
since out of business).
I have to say I just don't understand the
comments about Parkers BBQ being inconsistent and not worthy of the
highest praise. Each year, my brother (SC resident) and I, along with
our wives, can't wait to hit Parkers and year after year are not
disappointed. In fact, the thing that has always impressed me is how
little the food has changed in the past fifty years. Not just the BBQ
either, but the slaw, stew, potatoes, even the much maligned corn sticks
(I know, I know, they're different - maybe you simply have to have been
born in Wilson county to appreciate them) and of course the incomparable
fried chicken. To my taste buds, it doesn't get any better, and the
several pounds of BBQ and slaw I bring home each year to put in the
freezer are all the evidence I need.
I'll point out that in recent years, in the interest of fairness, and in
an effort to broaden my horizons, we've made a point of trying numerous
other BBQ joints on our trips to NC. We stopped at Stameys a couple of
years ago and I was decidedly underwhelmed. We've been to Wilbers in
Goldsboro and thought the food was excellent but not good enough to
abandon Parkers for. This year we stopped at Murray's BBQ (closing for
good in Nov.) on Old Poole Road in Raleigh and the BBQ was pretty good
but served mainly to just whet my appetite for the real thing I knew I'd
be having soon.
I guess the bottom line is that - "to each his own" or
something like that. What you grew up with is probably what you'll
always love best. I just know that around March or April or May next
year the craving will hit me and if it were possible somehow to have a
large combination plate delivered overnight I'm not sure what price
would be too much to pay.
David Moody
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Sandra Simpson ~ Sep 30
Dear Kent,
I wrote to you a few weeks ago about a good BBQ joint on the way from Outer Banks to Myrtle Beach.
Because of the hurricane threat, we didn't go to the Outer Banks. Instead we drove down to Myrtle Beach.
We always like to cross off of I-95 and go down Rt 40 for a change of pace.
Well! we were about 15 minutes form Wilmington & guess what! We found Paul's! Ohhhh boy!
We love hot dogs & this stop with that relish was a real treat! Thanks so much for the heads up.
Of course, I had to buy a bottle of the relish & also a bottle of artichoke pickles.
Haven't tried them yet, but we are looking forward to it. Again, thanks so much to adding to our vacation.
Yours,
Sandie Simpson
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Donna Marino~ Sep 29
Hi. Just finished reading a bunch of things on your web site. Learned a lot and enjoyed it. I'm from NYC, but my sister just moved to the chapel hill area and I'm going soon and will definitely check out some of the places (and avoid Allen's). We're undergoing a bit of a BBQ boom in NYC but I doubt anything here compares to the real stuff.
Donna
Kent's Reply . . .
Hi Donna,
And thanks for your kind words about my website, it's appreciated!
If I can do anything to help you or your sister in her transition from NYC
(I lived in NYC for several years back in the 80's, BTW) to "The People's Republic Of Chapel Hill", the one thing I'd be sure to recommend to her is to go to "Mama Dip's Kitchen" which is The Oracle Of Authentic Southern Cusine and she
(Mama Dip) also happens to be world-famous because of her
frequent appearance as a geust chef on national TV network morning shows, Dip's being located on Rosemary Street in downtown Chapel Hill...all for now, and thanks for taking the time to write, SMile!, Yours, Kent
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Charles Browning ~ Sep 28
Hey Kent, really liked your review of B's in Greenville.
Just returned from there where our son is now working as
weekend anchor and reporter on WNCT TV 9. Told him
about your article and page; we went to Parker's and wasn't
impressed.
I told our son when he moved to NC from Calif. that one of
his responsibilities to his family back west is to get us that
recipe, the best he can get, for pulled pork NC BBQ and the
slaw, too. He promised.
I told him your B's review offered good stuff for a possible news
story. Perhaps he could interview you as well, if you'd be
interested? let me know.
Love to know what your favorite recipe is, if you give out such things.
How come, by the way, you didn't review Boss hogg in Greenville?
Plan to try it next trip.
God's best to you.
Charles Browning
Kent's Reply . . .
Hi Charles,
And thanks for your kind words about my BBQ Page, they're sincerely appreciated!
Yes, if your son would like to interview me, that would be fine...my contact info is:
H. Kent Craig
Office Telephone Number: 919-367-7488
Please tell him to feel free to call me anytime, I'll be happy to talk with him and if he wants to do an on-camera piece with me, sure, I'd like that, Smile!
What kind of recipe were you looking for? A recipe for "standard" Eastern-NC-Style BBQ can be found on my recipe page, which is:
http://hkentcraig.com/BBQrecipes1.html
Why haven't I reviewed Boss Hogg's yet or any other number of fine establishments? Because, alas, there's only one of me (although I certainly do welcome and encourage "guest reviews"...do feel free to send me your own review of Boss Hogg's, I'll be happy to publish it, Seriously) and I seldom if ever make it "down East" much anymore, since I work from my home office as senior estimator for the largest residential HVAC contracting firm in North Carolina and only make it down East a couple of times per year now.
Thanks again for writing, feel free to write anytime and I am looking forward to hearing from your son, Sincerely Yours, "Kent", H. Kent Craig
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Will Bello ~ Sep 20
Hey Kent, Awesome website!!
I just saw where you said Mitchell's is out-of-business. What happened to him? Has he moved? He was too successful I thought just to quit. Tell me all about it. I was about to make a trip up there to eat at Mitchell's and get his advice about a relatively young person (3!) going into the BBQ business.
Thanks,
Will Bello
Kent's Reply . . .
Hi Will,
And thanks for your kind words about my website and BBQ Page, they're appreciated!
Mitchell got into a whole bunch of tax trouble on all fronts, the IRS, the NC Dept. Of Revenue, local tax authorities, etc., it seems like he was living "a little high on the hog" using money which was the tax man's and he got caught, I think he's serving some prison time for it right now as we speak. It's very easy when cashflow is tight to dip into the payroll escrow account to pay bills but when you do you're playing a very dangerous game of "chicken" ("pork", Smile?) with the IRS and others and when you get caught they have no mercy on you, and he did and did.
Can you I offer you some unsolicited advice if you're thinking of going into the BBQ business? The one biggest piece of advice I can offer you is to, no matter what kind of BBQ you prepare or how you prepare it, keep it as consistent as possible, the same style of cooking, the same chop, the same sauce, etc. If you keep your product consistent, then your customers will find you and be loyal to you.
Take for example Pete Jone's Skylight Inn Barbecue in Ayden. To me, his barbecue is inedible because it contains "cracklin's" or fatty pieces of hog skin which give the pork an almost petroleum taste to me, and I know many other BBQ afficiandos can't stand the taste of crackings, either. Yet it remains one of the most popular BBQ places in NC. Why? Because, for better or for worse, Pete prepares his BBQ absolutely consistent one day to the next, and his target market who like the taste of said hardened fat globules in the 'cue keep him not just in business but consistently sucessfully so.
Anyway, good luck in the future and May God Bless, SMile!, Yours, Kent
WILL's REPLY:
Will Bello ~ Sep 21
Kent,
Thank you so much for writng back! What a shock about Ed Mitchell. We keep losing so many great or at one time great "wood-burners" BBQ places. Thank you very much for the advice.
I have agreed totally with everything you have said both on the email and the website. We are definitely of like-minds. There seems to be a real turn of "great" BBQ places to "just good" and "good" to just plain "miserable".
I am almost nervous for tourists who have heard all of the praises of NC BBQ to stop by a restaurant because of the probability of finding a bad one and making a general assessment about NC BBQ. Example, I used to love Allen & Sons between Chapel Hill and Hillsborough, but the last few times I have been there, it has been a nightmare from arteries and veins and other "weird stuff" haphazardly chopped and mixed with the meat to Brunswick Stew that changes with the weather to way to often super dry and pitiful bread pudding which was one of their bragging points.
I have always felt that if someone was going into the BBQ business then they should honor the history, culture and of NC BBQ and hold it to the higest standard everyday as if in a BBQ competition because in a way they are. Otherwise, they should just go into the fast-food business. And on top of that don't just have great BBQ, but great sides, desserts, atmosphere, service, business philosophy and a sound financial plan, etc. Some of the best places can be holes in the walls and some of the worst being multi-million dollar establishments.
I worried that corporate "BBQ" places will be changing the face of BBQ as peple know it. I have travelled extensively thougout the Southern US, gone to Grad schools in Southern States and have found places like Georgia, Alabama, Miss., Louisiana, Tenn. and Kentucky to hang on tighter to excellent and cultutrally true BBQ joints and the quality, style and consistency of their BBQ than tarheels, but NC needs to do the same.
I will keep you informed of my BBQ plans. While talking to Bob Garner from UNC-TV recently I mentioned how I was a former Pilot/Marine Biologist who was looking at Dental School or the BBQ Rest. Bus. Most people laugh at the decision saying that obviously Dental should win out because of financial and lifestyle reasons. However, Bob felt that since I would obviously be happier with the BBQ idea that it is smarter to do what you love and then live within your means. Sounds good in principle, but a bit scary realistically.
Thanks again, Kent
Will
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Will Johnson ~ Sep 12
Mr. Craig,
I stumbled upon a BBQ review by you while searching for an appropriate cooker for a party I am throwing. I thought you might be the man to point me in the right direction.
I live in Winston-Salem, but I prefer the vinegar based Eastern-style BBQ. I am looking for a trustworthy operation to come to my place and perform a pig pickin for my party guests.
Any good leads on where to begin? I tried Bill’s out of Wilson, but I think I can do better on price.
Thanks for your expert advice,
Will Johnson III
Johnson Insurance Services, Inc.
127 Marketplace Drive, Mocksville NC 27028
Direct: 336.753.1038
Kent's Reply . . .
Hi Will,
And thanks for visiting my NC BBQ Page and for your nice email, it's appreciated!
Almost any barbecue place will cater a pig picking, like you say it's a matter of preference and price.
Myself, I'd have one my favorites cater my affair, i.e., Bullock's in Durham, Clyde Cooper's in Raleigh, etc., though since this is in Winston you probably don't want to pay for the extra mileage, so I'd go with Richard's in Salisbury (TRUE Eastern NC style west of Burlington)...hope this helps, and God Bless!, Yours, Kent
Kent, enjoyed looking through your site. I'm a Raleigh resident who enjoys
trying the 'cue wherever I go...
My local favorite in Raleigh is Murray's on Old Poole Road.
I think Clyde Coopers' downtown is good but I've always thought the
portions were a bit miserly for a bbq place; one should never leave a bbq
joint wondering if you've had enough to eat. My luck at Olde Time BBQ seems
to have better than yours and I would rate it higher some of the others you
place in the same category, particularly Hursey's in Burlington, which my
wife and I thought was an affront to any decent bbq sensibities.
Have you tried the BBQ Joint on Weaver Dairy Road in Chapel Hill? it's been
featured on both Rachel Ray and Bobby Flay's shows on the Food Network...
somewhat of a "gourmet" barbecue if such a thing exists.. I'd be interested
in hearing your opinion before prejudicing it with mine.
Drop me an email if you'd like to meet for lunch one day and compare
opinions.
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Farris, John - Madison ~ Aug 28
Papa lonnies is a NC sauce Co that is absolutely wonderful
Thank you for the wonderful recipes on your website. I grew up in Myrtle Beach and always loved the NC BBQ. When I was in the Charlotte airport the other day for a lay-over from MB, I immediately smelled the aroma coming from Brookwood Farms and had to bring some home!! Tasting that BBQ was like dying and going to heaven.
When I searched for Brookwood Farms on the internet, I found your website and your recipes and I'm so excited about trying these wonderful favorites.
For all of us who have had to move from the area with our favorite foods ......................... Thank You!
Barbara Williams
Hot Springs Village, Arkansas
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Ken Murray ~ Aug 23
Concerning Ed Mitchell and his restaurant, what happened? Did he retire?????
Kenneth E. Murray
Atlanta, GA 30339
www.freedomfirstmortgage.com Webs
Kent's Reply . . .
Hi Ken,
And thanks for visiting my NC BBQ Page, it's appreciated!
Nope, Ed Mitchell didn't retire, not voluntairly at least (G), he got
into tax troubles in bad ways, with the IRS and NC Dept. Of Revenue
and local governments too and they seized all assets for back taxes
including the restaurant itself which apparently he had fallen behind
in his payments to the bank on as well, according to what I've been
told.
All for now, and have a great rest of the week ahead, SMile!, Yours, Kent
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gcrowston ~ Aug 20
Hi Kent,
I havent eaten any good bbq since I left Jacksonville NC. My family was introduced to NC bbq while I was stationed at Camp Lejeune NC. We frequented a small diner just off base called Bear Creek Cafe. They served a great plate of BBQ. Today I am waiting for my pork shoulder roast to cook here in Oregon. I sure miss being able to go down the road and get such awsome food. You have a great site...thanks for the new recipes. Bye from Oregon
Gene
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tim causey ~ Aug 18
hello kent, my name is tim causey born and raised in sanford on bragg st but now live in minnesota for about 11 yrs and i must say i really miss your barbeque so i was wondering if there is any way to ship and keep fresh more than willing to pay for great food these northern folk dont have a clue about good pig lol. so if this is something we can put together please e-mail me back thanks , , , , p.s olny looking for 4 to 5 lbs . . . . thanks, tim causey
Kent's Reply . . .
Tim,
The only place I for certain know of that will ship Eastern-NC-Style BBQ out-of-state is
King's BBQ in Kinston, N.C.
,
click on that link and you'll be taken to their website where you can order
4-5 pounds or howmuchever you happen to need, Enjoy!, Yours, Kent
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Mark Colan ~ Aug 16
Hey H Kent,
Thanks for your very educational site about Eastern-NC bbq. I'm from
Boston (but originally from Peoria) so any time I find myself in real
bbq country, I treat it as an important cultural experience. So far
it's been very limited - a place outside of Atlanta is the only other
REAL bbq in bbq country - but after trying E-NC I appreciate 1) that
there is tremendous variety in bbq styles and 2) the E-NC style is both
subtle and delicious.
I agree that if you're going to do nothing but cook the pork by itself,
without any spices or sauces except maybe a touch of vinegar, it better
be dang good - because anything else will be very obvious. It's easy to
disguise less-than-perfect food or cooking with a powerful sauce.
I've been cooking on a grill or smoker now for about 35 years. This
summer I bought a book (from America's Test Kitchen) that showed me how
little I actually know about cooking bbq. Trying E-NC shows me that
even this book doesn't come close to describing the range of regional
bbq styles.
Thanks for contributing your highly educational site, and giving me the
opportunity to deepen my appreciation for this noble American
tradition. I can make tasty food on my grill or smoker, but I know I
can never come close to how you guys can have it any time you like down
here.
By the way, any idea where the word barbecue came from? The cooking
technique is may be older than homo sapiens, but the word is probably as
all-American as this cooking style. I just wonder who, what, where, and
why "barbecue".
Mark Colan
Medford MA
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From: roland@luxewre.com
To: hkentcraig
Date: Mon, 08 Aug 2005 17:11:44 -0400
Subject: BBQ
Thanks for the eastern vs western BBQ info on your website, especially the tip on Brookwood Farms. I agree on the odd texture but more importantly the fabulous taste. With a background in KC and Texas style, the eastern NC style tastes very good but even after several years, the taste still seems unusual, but no one could dispute that Brookwood flavor.
Thanks again.
Roland Evler
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August 3rd, 2005
Kent,
I enjoy your site and return to it from time to time and read your comments page.
I would like to post my own two cents worth if it’s Ok with you.
Here goes:
Although I am now a Virginia resident I grew up in NC and spent several years in Wilmington as a grow-up.
I am a NC BBQ fan through and through East & Western styles both the same but I declare that now all
North Carolinians need to end this inner border feud between each style and look outward towards our borders and
defend the meat which matters the most and I’m talking PORK!
Seriously I am frustrated and tired of hearing the word “BBQ” being abused on tv and magazines daily. Am I the only one?
The food network has abused and misused this long enough and I am fed up. Let’s put the sauce debate to the side, join hands,
and defend what our ancestors have mastered from generations past. BBQ is Pork, roasted or smoked over long hot coals
and then pulled or chopped to serve. This is real BBQ, not grilled Bobby Flayed fajita wraps over a grill, or not even brisket for that matter.
Beef is not BBQ, Beef is great but it’s not Q. Our ancestors mastered the technique centuries ago and then as people migrated west
they took their skills with them and applied them to their regional meat of choice. Brisket can be called smoked brisket, but c’mon folks
why don’t I ever hear the Carolina people stand up and reclaim their stake!? Because it sure seems we are losing it.
This misuse of the word “BBQ” wouldn’t be so bad I guess if every single show I ever saw wasn’t in some town in Texas with the host drooling over
some brisket (Roast Beef) or sausage link (?) which has been smothered in some sweet thick suffocating sauce when they never show the state
of NC any love with visits or shows of the same works. Even South Carolina for that matter. SC has great Q.
I’ve had the Texas stuff before in Texas just to give it a chance and I am hear to tell you that it’s a shame when you mask the real flavor and taste
of great meat with a thick cheap sauce. It should be a crime. Not something to show or brag about.
I would just like to see the Carolina folks displace the same if not more emotion towards defending Pork as they do the sauce. In reality
the only difference between Lexington style sauce and Eastern sauce is about 24 ounces of ketchup per 1 Gallon of apple cider vinegar.
That’s it. Now does that much ketchup warrant such a long and hotly debated inner family feud? I would like to think not.
Whole Hog versus just shoulder? Hey at least we all have the one and most important thing in common and it’s Pork!
Thank You,
Jason Of Virginia
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July 25, 2005
Kent - Just ran across your website and wanted to share some thoughts with
you. I was born and raised in Wilson, NC, growing up on the local flavors
of Parker's, Bill's, Mitchell's, and Cherry's. I have also eaten at most of
the eastern-style restaurant you mention. But, to me, the best barbeque you
can buy in a restaurant is from Ken's Grill on Hwy 70 in LaGrange, NC.
Ken's isn't a true barbeque restaurant. It is more of a burger joint that
serves daily specials. I'm not positive about the days, but I believe they
serve their barbeque on Wednesdays and Saturdays. Try it if you haven't
already. I'd be curious to see what you think.
Thanks, Jason
Oh yea, and it looks like Mitchell's is gone for good, but I hear when he
gets his tax-evasion thing settled he is going to try to open a new place in
West Wilson.
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From: Alyce Heidt
Subject: THE BEST BBQ in NC
Date: Mon, 18 Jul 2005 11:09:24 -0400
Kent,
I grew up in Kannapolis, NC and grew up on The REAL NC
Pit Cooked BBQ. My grandparents worked in the mill there and my grandfather
cooked BBQ at the Little Red Pig across from the railroad tracks there in
Kannapolis. It was the BEST BBQ I have ever tasted, however, he did not
pass down the recipe before he passed away.
My dad would take me to
Lexington for BBQ and a Cheerwine! What great days and great memories they
were!
The last place he took me was a place near the VA Hospital we both
enjoyed and the BBQ was heavenly and brought back memories. It was a
place called "College BBQ" in which they still used the smokers and not gas
grills to make their BBQ.
I always got two sandwiches (minced with the
vinegar based red sauce)! Its absolutely delicious and I would recommend
anyone wanting the "pit cooked style" bbq to give it a try while coming
toward Charlotte. Its off I-85. I can't wait to try it again and I will
take my brother or stepmother with me when I come to visit!
Alyce Heidt
Virginia Beach, Virginia
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On 7/15/05, Faye fd@com wrote:
We found your review of our restaurant on the internet and wanted to inform
you that it is under new ownership. We purchased Byrd's BBQ in January 2005
and reopened in February. We have updated our menu and are proud to say that
our food is homemade and we are getting famous for it. We make our own
Brunswick stew, slaw, potato salad, hotdog chili, hand pattied burgers, BBQ,
and even our sauces. As the new owners we would like to invite you to come
by to enjoy our new menu. When you come by we would like you to introduce
yourself. We look forward to meeting you. Best Regards, Noah and Michelle.
530-1839
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On 7/14/05, jeff jet@mail.com wrote:
Hi Craig,
Just stumbled across your website searching for a website for Moore's in New
Bern. It has been nearly seven hours since lunch and I am still in hog
heaven from that medium sized barbecue plate. I grew up on NC barbecue and
I'll swear that's the best I've tasted. I know there are plenty of other
good places around but Moore's serves a plate full of love. Ice tea was good
too.
Jeff Vaughn
Kent's Reply . . .
Hi Jeff,
I've eaten at Moore's several times, including as recently as just a
few motnhs ago, and yes they do deserve my "4 pig" rating, and yes I
have been slack in not writing a formal review of them for my BBQ Page
but I will try to do si sometime this year . . . my site is an
enthusiastic hobby, not a business and while I try to be as
professional as possible in creating it, I simply don't have the time
to devote to it like I would wish to if I could.
All for now, thanks again for writing, Yours, Kent
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On 7/11/05, John Morehead John@electric.com wrote:
Hi Kent,
I just spent some very pleasurable minutes with your site during my lunch hour in preparation for a Raleigh-Durham visit this week. Really enjoyed your reviews and will make a point to try to stop by Bullock's, Cooper's or Dillards this week during a brief trip.
As an Owensboro native, the Moonlight review caught my eye and, unfortunately, I tend to agree. If you're back in Owensboro, you should give the Foreman family's Old Hickory Barbecue a try. I think it's night and day different from Moonlight in terms of taste. What's sad about Moonlight is that they've focused on the all-you-can-eat buffet side of their business and tend to draw a crowd more interested in quantity than quality. While chopped mutton is an acquired taste (at least that's what I've been told by everyone from outside Owensboro), I must say that when I visited the Moonlight a year ago when I was back home that I thought their buffet mutton offering was terrible.
If you visit Old Hickory, also try a sliced pork sandwich. My wife, who's from the North, loves it and everyone we've served it to does as well. I save the mutton we bring back up to Chicago for myself.
Keep up the good work on your site. It's just the kind of info I was looking for.
John Morehead
+++++++++++++++++++++++++++++++++++++++++
On 6/28/05, Lisa Marley lmks@enk.net wrote:
Hi Craig. I've been to your website and have seen your name mentioned as the tried and true advocate of NENC BBQ. You are, of course, right on. There is a place in Kitty Hawk called High Cotton that you should try sometime if you find yourself on the Outer Banks.
The reason for my message is to ask if you know of any NENC BBQ joints that ship their BBQ. I live in NENC but have not found anyplace that will ship. If you know of any that do, please email me back.
Thanks so much.
Lisa Marley
Shawboro, NC
Kent's Reply . . .
Hi Lisa,
And thanks for visiting my website and for your nice email below, it's
appreciated!
The only place I know for absolutely certain that will ship Eastern-NC
BBQ is King's BBQ in Kinston, the review of which is on my website
along with the link to their own website from there . . . King's is not
the equivalent of say B's or Wilber's, but it's good enough and after
most BBQ is frozen and re-heated it all tastes pretty close to the
same anyway . . . Yours, Kent
+++++++++++++++++++++++++++++++++++++++++
On 6/26/05, Patrick Mauney pm@.com wrote:
Hello,
I wanted to write to thank you for your outstanding website relating
to NC bbq as well as share an experience my wife and I had at the
White Swan bbq in Smithfield last week. We take a yearly trip from
Virginia to SE North Carolina and this year, I decided that we needed
to make an authentic NC bbq place a stop on the way down. Thus, I
stumbled onto your webpage.
Anyhow, we decided that the White Swan would be our stop as it rated
highly on yours and other sites, and was right close to the
interstate. It's a good thing we did . . . Not only did we stop there on
the way down, we made sure that we stopped a week later on our way
back to Virginia! Your review was spot on - great 'cue, fantastic
hush puppies and Iced tea. I have to say that the Brunswick stew
served to me was excellent as well.
The most interesting part of the trip was that during our first visit,
the owner came into the restaurant and announced that there was a film
crew visiting from RUSSIA and they were making a documentary on
Eastern NC bbq versus Western NC bbq. They had been in Lexington the
day before and were now in Smithfield. To top it off, a state senator
from Wake County (did not catch his name) was there to discuss the
advantages of the eastern NC bbq. It was quite a sight and lots of
fun.
Anyways, sorry for a long e-mail, but I wanted to thank you for the
great information. We'll be making another trip down I-95 in August
and will be sure to get some more great bbq.
Patrick Mauney
+++++++++++++++++++++++++++++++++++++++++
On 6/22/05, Clark Hugh Civ 374 MDG/SGOMHF hugh.clark.ctr@af.mil wrote:
Are you kidding me: Parkers BBQ in Wilson should be a four with their corn
sticks? Also, I see no mention of Scotts BBQ in Goldsboro, (world famous
sauce).
//SIGNED//
Hugh Clark, LMSW, Contractor
What do you have to say for yourself (lol)
Kent's Reply . . .
Hi Hugh,
And what can I say my friend except my opinions on my BBQ Page are
just that, my opinions, your mileage my vary . . . Parker's USED to be 4
pig quality back in the 70's but after Jim Gardner bought them out and
they changed management and all they've never been the same and yes as
my review states they are "consistently inconsistent" which is why I
only gave them 2 pigs . . . as far as Scott's, or any other BBQ place not
mentioned, what can I say, there's only one of me and this is just a
hobby, not a business, and as much as I'd like to review at least all
of the truly top places in NC like Scott's I just don't have the
time . . . thanks for taking the time to write, and God Bless!, Yours,
Kent
Hugh Clark's Reply To Kent's Email. . .
On 6/23/05, Clark Hugh Civ 374 MDG/SGOMHF wrote:
I see your point, however you must try Scott's (I think he is open on a part
time basis). I am originally from Goldsboro that why the push on Scotts.
There is also Wilber's, and McCall's. I am currently working in Japan where
there is no eastern NC BBQ. However, my company is having an open house on
July 22, and it will be featuring NC style BBQ. What is your favorite
recipe? Thanks for answering your email. It's nice to talk with a fellow tar
heel.
//SIGNED//
Hugh Clark, LMSW, Contractor
+++++++++++++++++++++++++++++++++++++++++
On 6/19/05, Richard Ziglar rich@.com wrote:
you do know there are two allen and son bbq joints near Chapel Hill,
right. One is horrible and one is divine... why don't you review the
good one?
+++++++++++++++++++++++++++++++++++++++++
On 6/16/05, GenaHeath@aol.com Gena@.com wrote:
Hi Kent,
It appears that the general public would disagree with your scathing review
of Hog Heaven. They were just voted the best barbecue in this area for the
second year in a row:
Is it possible that you caught them on a bad day? It would seem from your
review that you might have had a biased opinion to start with. In you review
you state and I quote "Very seldom if ever do I post a review of a barbecue
place I've tried only once". You might want to give them another try.
Personally, we have never had a meal as you describe at Hog Heaven.
Sincerely,
Gena Watson
Kent's Reply . . .
Hi Gena,
And thanks for your email below, it's appreciated!
Based on your own considered opinion, I "will" try Hog Heaven one more time.
+++++++++++++++++++++++++++++++++++++++++
On 6/16/05, Tracy Scott - Starface Inc. st@cot.net wrote:
if your address is correct, the Quewhiffle is gone :(, I was looking forward
to it, it appears to have turned into "Big Ray's Private Club"
The review you wrote was so good, my mouth was watering all the way from
>Richmond to Aberdeen. My husband wouldn't even let us stop at the hotel
first. But we were pretty bummed out it was no longer there. We ate at
John's instead up the raod on 15/501.
Great web site!!!
Tracy
Richmond, VA
+++++++++++++++++++++++++++++++++++++++++
On 6/16/05, William Sudderth whs@ink.net wrote:
Love the website. The Streets at Southpoint Q-Shack closed very quickly; its
lease was bought out when a large chain restaurant wanted its space as well
as the former Big Bowl space next door. Also, one of the owners has split
from the "chain." I believe he has renamed the Durham store "The Original
Q-Shack."
+++++++++++++++++++++++++++++++++++++++++
On 6/14/05, Paul Long wrote:
Thought you might be interested in something I have been a part of for the
last four years and the other part is cooking great bbq for over 30 years.
Please feel free to contact me, see business card in corner of e-mail.
Glad I found your site thru Google . . . I am a fan ... grew up in my
>Dad's BBQ rest. in Petersburg, VA which featured NY Long Cut shoulders ...
hecooked out back on a long pit over hickory .... served it sliced and minced
...
the meat melted in your mouth ... used Alford's BBQ Sauce which is now
owned
by Saurer's in Richmond, VA .... it was cooked about 8 hrs ... three
cookings
a day ..... about 30 shoulders at a time .... finally went to a unit called
Cook-rite Cooker . . . still very good . . . now days Petersburg
is a
dismal place and everything decent is gone .... one of my favorites is
Saul's
on the way to the Outer Banks . . . here I am in Orlando,
retired, golfing, .... wishing I could find a decent BBQ around but
can't
. . . especially the NC style with the vinegar
sauce . . . I hate Sonny's .... is it BBQ? ... and
BubaLoos ain't much better
. . . might have to open up a little place here .... by the way
... the sauce
that DAD used was a red sauce ... must have had ketchup in it .... but it
can
>still be purchased . . . thanks a lot for your terrific
>site . . . Frank Simmons . . . Dutch Garden
BarBeQue
. . . (gone now)
+++++++++++++++++++++++++++++++++++++++++
On 6/12/05, Jerry OCarroll joc2@nc.com wrote:
Hi Kent,
If anyone needed further proof that Eastern NC BBQ is the ONLY real NC Cue,
consider the article from the 5/23/2005 Washington Post on the debate of
Eastern style vs the purveyors of ketchup from the west. Stamey's, in
Greensboro, is generally considered to be one of the best of the Lexington
type cookers. YET, THEY DON'T EVEN USE NORTH CAROLINA PIGS!!!!! Here we are
in the second largest pork producing state in the country( behind Iowa ),
and they buy their pork from Pennsylvania. How can they claim that they are
the official state food, when they don't even use our own porkies?
Obviously, this place is run by Yankees or Yankee sympathizers.
We must continue to fight for the rights of the REAL state food on
NC!!!!!!!!!
Howdy Kent,
Got a tip for you: Bridge's in Shelby, NC. Here's a posting from
Roadfood.com that sums it up:
*****
Leesie, if you want an authentic North Carolina barbeque experience and plan
to stay over in Charlotte until Monday, you'll have a rare opportunity – a
chance to eat at a North Carolina barbeque treasure that's open on a Sunday.
Bridges Barbecue Lodge in nearby Shelby is one of the few, better North
Carolina barbecue establishments that are open on Sundays.
In many a barbeque lover's North Carolina ratings, Bridges Barbecue Lodge is
a top 3 or top 5 choices. (I personally have trouble ranking my 5 most
favorite places for que in North Carolina). The Barbecue Lodge is strongly
situated in my Top 4. The Sterns loved the Barbecue Lodge and wrote
glowingly about them in the December '94 issue of Gourmet magazine. They
included the restaurant in the last 2 dining guides and on the Roadfood.com
Web site.
There's another good Bridges barbecue restaurant in Shelby. Yeah, little
Shelby, N.C. has two outstanding choices, both with Bridges in their name.
But the two families and their restaurants are not connected or related. At
any rate, Alston Bridges is closed Sundays.
When I ate at Bridges Barbecue Lodge (2002), I planned on a standard meal,
thinking I would hop over to the Alston Bridge's in downtown Shelby for
seconds. Visiting two barbecue restaurants on the last evening of vacation
was hugely appealing, but I never made it.
The food was so delicious, I couldn't overcome natural tendencies. First, I
asked for more of the wonderful hush puppies, and here came another basket
(at no charge, by the way). When I had finished the plate of pulled pork
with red barbecue slaw, I had to have some more que. So, I ordered a pulled
pork sandwich. Their sauce (served warm in cups) is so good, I required a
second pulled pork sandwich to continue enjoying it.
So, dinner was: a full bbq plate with fries, slaw and hush puppies, a 2nd
basket of hush puppies, two generous bbq sandwiches awash with stunningly
good sauce (not that the que needed sauce), and sweet tea. I wasn't too
disappointed that I didn't make it to the other barbecue place.
The pulled pork comes from shoulders slowly cooked over wood coals in a pit
room adjacent to the restaurant. The day I was there they had cooked 40
shoulders and would sell out. Fortunately, I arrived about 15 minutes before
the huge Saturday night rush. It's a real pleasure to eat dinner there, as
the ambiance is as wonderful as the food and friendly servers.
The family that owns the Barbecue Lodge are nice people, and one gets the
feeling the Shelby community greatly appreciates them. I really enjoyed the
conversation I had with daughter, Debbie, on that busy Saturday.
I have no trouble enthusiastically recommending this piece of barbecue
heaven to one and all. The barbecue gods tell me to.
And so would North Carolina barbecue authority, Bob Garner. Like the Sterns,
he loves the place: "The meat itself is some of the best I have tasted
anywhere in North Carolina: moist, sweet, and incredibly tender, while still
maintaining its body." He continues, "I recommend ordering your barbecue
chopped or sliced – either of which will virtually melt in your mouth. The
outside brown meat that's available by special order is as good as you'll
find anywhere."
Shelby is about 35 miles from downtown Charlotte. Bridges Barbecue Lodge is
at 2000 East Dixon Blvd. (U.S. 74 bypass), just east of Shelby. It is
directly across the road from the Cleveland Mall. Lunch and dinner Wednesday
through Sunday (or until the barbecue runs out). Phone number: 704-482-8567.
Call ahead for hours of operation and don't go too late.
*****
Hope you get a plate soon!
Take good care,
Sarah Almond & Alec Ferrell
+++++++++++++++++++++++++++++++++++++++++
On 6/10/05, Karyn Stambaugh packers@nk.net wrote:
Hi Craig, I am a big fan of Smithfield, my family is coming to visit in
July, I would to take them to the pork processing plant, I guess they want
to see where the wonderful seasoned pork is coming from. We are all
northerners, but for some reason we have been bit by the southern pork.
Do they even have a visitors center? If not, drivng by and looking would
just be a pleasure.
Thanks for even looking at my e-mail. I am located in Winston -Salem, NC,
directions would be wonderful . . . a smoked pork chop lover . . . .
Karyn Stambaugh
Kent's Reply . . .
Hi Karyn,
There really isn't a "pork processing plant" per se where barbecue
comes from. There are slaughterhouses and "meat processing centers"
where the pigs are "euthanized" and then dressed-out and butchered
into their various parts, but then these whole pig carcasses and parts
such as shoulders are shipped to the individual store locations
(almost always) where the pork is almost always cooked on-site for
12-18 hours or so and then chopped fresh to be made into barbecue to
be served to the public.
Most barbecue places don't/won't the general public back into the
kitchen or other cooking area where the pork shoulders/etc. are slow
cooked for reasons of liability, but hey, it never hurts to ask, they
worst they can say is "nope". Just pick out where you want to eat
barbecue at and then call them and ask if, when you visit them, if you
could take a look at their ovens/cookers where the cook their pigs in.
Since most of the time the pigs are cooked overnight when the given
restaurant is usually closed, you may or may not be able to see what a
pork shoulder or whole carcass slow-cooking looks like, but asking
wouldn't hurt.
Sorry I couldn't be of more help, but this is the way things are still
done, which is why every single barbecue place is totally unique. Have
a great week ahead!, Yours, Kent
+++++++++++++++++++++++++++++++++++++++++
On 6/8/05, Robert Himmer grh@.edu wrote:
Dear Mr. Craig,
First, thanks for the very helpful web site re NC barbecue. My wife and I
are fairly familiar with a number of the (mostly Eastern NC) restaurants you
mention and generally share the judgments you offer. On a trip from
Pennsylvania to Atlanta over the past Memorial Day weekend, we decided to
venture further afield. On the way south, we stopped at
Mountain View Barbeque, Hickory, N.C., and on the way back home we sampled
the fare at Short Sugar's Bar-B-Q in
Reidsville, NC. Perhaps you'll be interested in our reactions (keeping in
mind, of course, that we are mere Pennsylvanians . . . . .
but I cook some pretty
fair pork shoulder, brisket and ribs myself).
We stopped at Mountain View Barbeque in Hickory on May 26th, in mid
afternoon. There was a bad sign right off the bat: there was no hickory
smoke smell, only that of Marlboros. There were also few customers. We
both ordered the chopped pork platter (regular for my wife and large for
me). When the food came, the portions on the platters were the same, and
when we pointed out the discrepancy to the waitress, she proved incapable of
understanding that there was a problem. Oh, well . . . one gets used to
ineptitude in today's America. The question was: how is the barbecue? We
both quickly agreed that it was terrible, probably the worst we have ever
encountered. The meat seemed to have been cooked to a pulp in a not
particularly attractive reddish sauce: the pork (if it was pork) was
without shape, texture or taste. If there is such a thing as canned
barbecue, Chef Boyardee brand, this was surely it!! Slaw was ordinary, hush
puppies were pretty good, not overcooked and still fairly light in the
center. The apple sticks (I think that was the name) were actually quite
good. But we will not go back . . . . ever!! Instead, we'll stop in nearby
Statesville where the barbecue is generously served up and usually quite
good (and certainly not cooked to mush in a sauce), the green beans are
excellent, and the hush puppies are either sublime or atrociously dark
brown.
Returning northward on Tuesday, June 1st, we stopped at Short Sugar's in
Reidsville. Again, we arrived in mid-afternoon, but the place was fairly
crowded. The chopped pork was quite good, though it was so finely chopped
that we wondered what their minced pork was like. Anyway, taste was very
good, though I'd have preferred more texture (chunkiness) to the meat. The
sauce is certainly unusual, very sweet with an undercurrent of heat.
Probably lots of garlic and a hint of soy sauce too. Slaw was excellent,
light on mayonnaise. Unfortunately, the hush puppies were like wooden logs.
We liked the barbecue so much that we bought several pounds to bring home,
along with a jar of their sauce. Friends liked it, though I found that the
sauce did not sit well with me upon repeated doses. Perhaps it was too
sweet; I enjoyed the last of the meat with a little salt and pepper better.
Lest I forget, our waitress was very prompt, friendly and helpful. We'll be
happy to stop at Short Sugar's again if we are nearby.
We'll be moving to Texas soon, so we probably will have only one more trip
through North Carolina. But you can be sure we'll stop for barbecue as we
head south . . . . . . just not in Hickory.
Best,
bob
Kent's Reply . . .
Hi Bob,
All barbecue places, like people, continually undergo change and
evolution, sometimes good, sometimes bad, usually a balance between
the two. I'm sorry that MountainView was such a disappointment but am
glad you liked Short Sugar's...I'm seriously considering taking
MountainView completely off of the listing in light of your report. At
least by posting your letter to my BBQ Letters Page you'll be warning
others to stay the heck away from them.
If you're heading to Texas from PA, do try to swing through Greensboro
and try Stamey's, you'll be glad you did, ~OR~ try Elliot's BBQ in
Charlotte, Elliot's being the next place I'm going to review (when I
have the time) and place on my 4-pig rated list..Elliot's BBQ is
hand-pulled with large chunks and only a light chop to it, you'd like
it I think.
Thanks again for writing and please do send any and all comments about
any BBQ establishment you encounter anywhere, I'd love to hear them
and post them to share with others, Sincerely Yours, Kent
Bob Of York PA's Reply To Kent's Helpful Email. . .
On 6/9/05, Robert Himmer g2@.edu wrote:
Thanks for your reply, Kent. When I get the time I'll send you a review of
"The Swallow in [at?] the Hollow" in Roswell, Ga. It's my favorite place
for both bbq and ribs . . . . A truly great place.
I'll also work up some words
about a very good (and very little) place in Smyrna Delaware, where owner
Wallace Green (a twice-retired Georgian) cooks some mean pork and chicken
using his own delicious fruit-based sauce (no sugar). It's mostly, but but
entirely, peaches. He's so good that he has catered affairs for the
governor of Delaware and, I think, for some of the DuPonts.
Oddly enough, present plans for our trip to Texas in December call for
passing through both Greensboro and Charlotte so we'll certainly sample both
Stamey's and Elliott's. Many thanks for your recommendations
. . . . . . again.
Best,
bob
+++++++++++++++++++++++++++++++++++++++++
On 6/8/05, robert spica rsp@studioxnyc.com wrote:
Dear Mr. H. Kent Craig,
I found your site after googling North Carolina BBQ. I found it simple and
clear to use, as well as informative.
Every year my wife's family takes a trip for a week to the beaches of Oak
sland and we usually join them. However, as much as I have a deep
appreciation and love of the beach my N.C. trips are feeling one
dimensional.
My true passion is food. So I write to you in hopes of you being able to
provide me with some help in locating true N.C. 4 pig rated BBQ in the area
of Oak Island.
I'm ready to make a 3+ hour trek for a 30 min experience at the White Swan
in Smithfield or a little further to Wilbur Shirley's place in Goldsboro.
However, these places are a bit far, and I would consider going the distance
if I have too.
Is there any place closer? or any local food beyond BBQ that I should not
miss on this trip?
Thanks for all of your help in advance.
Best Regards,
Robert Spica
Kent's Reply . . .
Hi Robert,
I am "intimately" familiar with Oak Island, the former town of Long\
Beach (Long Beach and Yaupon Beach next to it merged a few years ago
to form the Town Of Oak Island) being my second home growing up and in
fact I was down there literally just last week for a short visit...in
fact, if you go to my Writing Page or Deeply Personal Page on my
website, you'll find a couple of memoir pieces about my childhood and
teenage years on Oak Island that were published some years back.
Anyway, unfortunately, there's not a single BBQ place on Oak Island
that I know of, and there's not even a decent one in nearby Wilmington
NC and Wilmington has the highest per capita restaurant sales of any
city in America.
In Wilmington, let me recommend The Bridgetender Restaurant on
Eastwood Drive..I took my new bride there last week (we got married on
May 14th) early, about 6PM on a Tuesday, and got a window table
overlooking Wrightsville Yacht Club, both had appetizers and I had the
large filet mignon and she had the crab cakes and both of us had
perfect desserts and sweet teas (no alchohol) all for just $60, a
truly incredible deal considering this is probably the best restaurant
in NC "to me" and would easily be rated 3 or 4 stars by Guide Michelen
if they rated steak and seafood places, the food and service are
always impeccable if not perfect.
Wilmington's full of great restaurants in all price ranges . . . I don't
have time to write all my thoughts on this topic, but please do feel
free to call me in Raleigh at my office number during
the day and I'd love to chat with you about our mutually favorite
topic (food), Smile!
All for now, Sincerely Yours, Kent
+++++++++++++++++++++++++++++++++++++++++
On 5/19/05, Michael Gangeri mgan@n.com wrote:
Hi Kent,
I am throwing an Outer Banks-themed cook out and I saw your recipe for
real
Eastern NC BBQ. Looks great! I was wondering how many that recipe will
serve? You are calling for 6-10 lbs pork shoulder roast.
Thanks and I will be sure to let you know how it goes!!
Michael
Kent's Reply . . .
Hi Michael,
Figure on losing between a quarter to a half of the pre-cooked weight
depending on how much fat is on the shoulder, shoulders typically
don't have that much fat so a quarter total weight loss might be more
typical for you, and from that you can assume that most people will
eat between half to three-quarters of a pound of meat, usually closer
to half to than more than that.
One way to "stretch" out the meat is to chop it to a relatively fine
chop, being sure to pick out the obvious pieces of cooked fat, gristle
and skin, and serve the meat on hamburger buns as sandwiches
only . . . and the best way to "fool" most people into thinking the meat
is actually better than it is, and this trick was taught to me by
Ronnie Yeargin who ran Byrd's BBQ in Durham that was one of my "four
pig" places before he closed up shop recently, is to put several
dashes of Texas Pete on the underside of the top part of the hamburger
bun where no one can see or smell the 'Pete and when they take their
first bite the Texas Pete gently wakes up their taste buds.
If you serve sandwiches only, most people will eat just one or two,
seldom three and it will definitely go further.
Don't forget to make plenty of hushpuppies and french fries and have
gallons of sweet tea ready, too, and don't forget the coleslaw for the
sandwiches.
Hope this helps and do let me know how things go, SMile!, Yours, Kent
Michael Gangeri's Reply To Kent's Helpful Email. . .
On 6/6/05, Michael Gangeri mg@n.com wrote:
Hi Kent,
Just wanted to let you know that the bbq was a hit! I ended up cooking a
second 10lb shoulder. When the first one was cooked down and chopped up, I
didn't think I'd have enough. We ate all of the first and about a third of
the second! One of my guests made hush puppies from your recipe as well. She
makes the corn meal from scratch too! They were very good.
Thanks again for your assistance with my cookout.
Michael
+++++++++++++++++++++++++++++++++++++++++
On 6/5/05, Simon T. Everett Evt.edu wrote:
Mr. Craig,
I have a few friends from Wilson and you have made my day by providing me with a second opinion that Wilson BBQ is aweful. You were worried about hate mail? not from me. Thanks for standing up for what you believe and not jumping on the band wagon with the rest of BBQ ignorant Wilson.
my best,
Simon Everett
+++++++++++++++++++++++++++++++++++++++++
On 6/3/05, Bullet Bob steerclr@south.net wrote:
I thoroughly enjoyed your web site. I am a born and raised Eastern North
Carolina girl and I am quite particular about my barbeque. Forget anything
east of Wilson. I was actually born and raised on Parker's barbeque and
became a family outcast when I discovered B's while attending East Carolina
University. It took some convincing but I got my family to try B's. Of
course, they were hooked. Although, I will give credit to Parker's for
their tea, fried chicken and oysters.
My husband and I keep B's frozen at home and always have a stash of sauce on
hand. Oh, they do not like selling you the sauce. You have to do a lot of
sweet talking to get some.
My fondest memories of B's are being told to hurry up and make up my mind.
I could not decide whether to get pork or chicken that day. On another
occasion I was told to wait until a commercial came up on the TV. The
ladies were watching "The Young and the Restless" and wanted to watch the
latest husband having an affair with their wife's dead sister while the
wife was out at a bar drinking too much. I did not mind because I am a fan
of the Y and R myself. All this just adds to the charm. People pay 100's
of dollars to have world know chefs snob then. I will stick with my eastern
North Carolina barbeque. I remember when they closed for rain. They would
not cook when it rained. It was a big deal when they started cooking on
rainy days.
Thanks for the memories.
Susan Price
Wilmington, NC
+++++++++++++++++++++++++++++++++++++++++
On 6/3/05, Leonard Baucom wrote:
Just thought I'd let you know that Byrd's is back open for business. Not
sure when they reopened, but my parents went there last week, (They live
right down the road, off Cheek, on Midland Terrace) and I'm going today for
lunch. I was doing a Google search for their hours, and found your website.
Have a good one.
+++++++++++++++++++++++++++++++++++++++++
From: "Fabianne Holloway"
To: hkcraig@gmail.com
Subject: Hog Heaven Cook Off Contest Date: Sat, 28 May 2005 14:48:19 -0400
HOG HEAVEN'S FIRST ANNUAL PIG COOK-OFF!
YOU ARE CORDIALLY INVITED TO A PIG COOKING CONTEST. SPONSERED BY:
THE TRIANGLE'S BEST RATED BBQ,
DURHAMS VERY OWN HOG HEAVEN.
LOCATION: HOG HEAVEN, GUESS RD. DURHAM, NC
WHEN: JULY 29TH & 30TH 2005
ENTRY FEE: $250
1ST PLACE: $1,000 CASH PRIZE
2ND PLACE: $500
3RD PLACE: $250
4TH PLACE: TROPHY
5TH PLACE: TROPHY
FOR MORE INFORMATION PLEASE CONTACT:
MIKE COTTON @ 919-471-1602 OR MELVIN SIMMONS@919-765-5950
PROCEEDS WILL GO TO THE INNER CITY YOUTH ASSOCIATION
MOTTO: WHERE GETTING INVOLVED MAKES A DIFFERENCE
+++++++++++++++++++++++++++++++++++++++++
On 5/30/05, Debtanker@aol.com wrote:
Kent, I read your page and all the comments and found only one reference to
Revel's in Rockingham, NC. Located in my hometown on Hwy 74, this has to be
the best in the world. I can remember going to the restaurant to get our
"fix" of BBQ. I spent 20 years serving this great country and decided to
retire in Tucson, AZ. While in San Bernardino, CA I decided to try and
replicate their recipe and was really close, told to me by none other than
my own brother. I have since made it even closer, almost exactly the same
as the restaurant. It can be done if you are a good backyard chef. Don't
whine about being displaced, work on your favorite BBQ at home, wherever it
is.
In closing, go to Revels BBQ on Hwy 74 in Rockingham, NC. Still a NC
boy at 49 years old, and damn sure not changing now. Tank Thomas
+++++++++++++++++++++++++++++++++++++++++
On 5/25/05, sarge36@bell.net wrote:
Hi, Mr. Craig.
I saw on your website that you've never seen hush puppies for sale in a
restaurant outside of NC.
I just wanted to let you know that, here in Oklahoma, they sell hush puppies
in local restaurants. Also, a national chain that sells them is Long John
Silvers.
Here, they're predominantly served with fish, not bbq, but they are served.
So, come on over to Oklahoma and get yourself some fried catfish and some
hush puppies. You'll be glad you did!!
Thanks.
Mike McGuire
+++++++++++++++++++++++++++++++++++++++++
On 5/23/05, Stephen J. Morgan wrote:
Sad to report that Ed Mitchell was arrested for Tax Problems on 13 May 05
according to the Wilson Daily newspaper. Too Bad
- - - - - - - - - - - - - - - -
Businessman arrested on several tax charges Date May 13, 2005 Section(s)
Local News Page
One of Wilson's most widely publicized restaurateurs is back in the news,
but this time it's crime news.
Edward R. Mitchell of 1704 Westbrook Drive was charged Thursday by the state
Department of Revenue with multiple tax violations. He was released on
$6,000 bond and was scheduled to appear this morning in Wake County District
Court.
Mitchell, 58, is charged with two counts of aiding and abetting the
embezzlement of state property, one count of aiding and abetting the
embezzlement of county property, one count of willful failure to file a
partnership tax return, and one count of willful failure to file an
individual income tax return.
Arrest warrants allege that Mitchell, responsible for Mitchell's Ribs,
Chicken & Barbecue, LLC, knowingly aided and abetted the business to
misapply $40,477.91 in N.C. sales tax, $22,487.73 in Wilson County sales tax
and $13,053 in state withholding tax. He was also charged with failure to
file state partnership and individual tax returns for tax year 2003.
Tom Dixon, director of criminal investigations for the N.C. Department of
Revenue, said this morning the investigation "has been going on for some
time, but I can't get into details right now."
Mitchell could not be reached for comment. His home phone is unlisted and
phones at his restaurant have been disconnected.
The charges come as Mitchell is enjoying national publicity. The May issue
of Food and Wine magazine prominently featured Mitchell in an article about
N.C. barbecue. Gourmet magazine has an article about Mitchell scheduled for
its July issue.
Mitchell closed his restaurant at 6228 Ward Blvd. March 7, announcing that
he planned to move to a location in west Wilson. Earlier in the year, he had
signed a deal with N.C. A & T State University to create a line of organic
barbecue.
Mitchell explained the closing of the restaurant at the time as a need to
generate more revenue. He said the restaurant, which was expanded in 2002,
needed more cash flow to service its debt.
Southern Bank & Trust has posted a sign on the building, announcing it is
for sale. The list price is $595,000.
Also in 2002, he won the title of "pitmaster" from the Southern Foodways
Alliance.
Hal Tarleton
+++++++++++++++++++++++++++++++++++++++++
On 5/23/05, Kyle S. VanLandingham wrote:
Kent,
I discovered your North Carolina Barbecue website today and really enjoyed
it. I am a Florida native (with North Carolina roots) now living in Denver,
Colorado, but I have spent many days visiting great BBQ places in North and
South Carolina, Georgia and Texas. I love eastern NC BBQ and have been to
Wilber's, Parker's, Skylight Inn and a number of other BBQ places in that
area. Back about 1988, I went to Bob Melton's in Rocky Mount. Is it now
closed? I recall it had a scenic location, right next to the Tar River.
I have a few comments about King's BBQ in Kinston. I have been there three
times; last in 2002. First time there I was directed toward a dining room
on the left and ordered a BBQ plate. Good food, but on the way out I
noticed a larger dining room on the right of the lobby with many people and
also a noon buffet. Next time I was there I sat in that section in a booth
and had the buffet. They had a pig pickin', the whole hog and it was great!
Same thing, last time I was there. I have also ordered their food by mail
order, about six years ago when I lived in Texas. The food arrived promptly
and in good order and was very tasty.
Regards,
Kyle VanLandingham
P.S.--My favorite all time BBQ place is Sweatman's, near Holly Hill, South
Carolina.
+++++++++++++++++++++++++++++++++++++++++
On 5/19/05, Amy Kincaid wrote:
Good afternoon, Kent. Thank you very much for the very informative
website.
I don't even know you personally, but I really trust your judgement of
bbq
restaurants. I am the chairman of my family reunion committee and this
year
we will be in Myrtle Beach, South Carolina. Can you recommend any bbq
restaurants in Myrtle Beach?
Thanks, Kent and I look forward to hearing back from you.
Regards,
Amy Kincaid
Kent's Reply . . .
Hi Amy,
And thanks for your nice compliments on my website and on my BBQ Page,
they're most appreciated!
Unfortunately I can't help you with your quest to find good barbecue
in Myrtle Beach SC since I haven't been there in literally twenty-plus
years and don't know of a guide to restaurants in that area.
Do be prepared to find mustard-based sauce if/when you do venture out
to a barbecue joint while down there, since "Low Country" BBQ is
typically that....don't get me wrong, mustard-based sauce on pork BBQ
can be excellent, Dillard's in Durham NC is an example of how good
this style truly can be, I just don't know of any placed down in
Myrtle to recommend to you...good luck with your search, and God
Bless, SMile!, Yours, Kent
On 5/20/05, Amy Kincaid wrote:
Thanks, Kent for the feedback. No mustard based sauce here. We love
vinegar based sauce. Once I find a restaurant, I will email you back with
the results. Our family reunion is July 21st - July 24th.
Thanks again, Kent and have a great weekend!
+++++++++++++++++++++++++++++++++++++++++
On 5/17/05, Gardner, Paul wrote:
Try the restaurant of the same name in Bynum (on Highway 15-501 headed to
Pittsboro). It's not run by the same guy who runs the one north of town (I
think they're brothers?), but I think the 'cue is a lot better. The
homemade desserts at the one north of town are the real reason to go to that
restaurant. The Barbecue Joint on Weaver Dairy Road in Chapel Hill is
pretty good too, although it certainly doesn't compare to Wilber's.
Paul Gardner
Executive Director
Dental Foundation of North Carolina, Inc.
+++++++++++++++++++++++++++++++++++++++++
On 5/16/05, C. L. Hardy wrote:
To correct an error. Wilbur's BBQ is located in Goldsboro, NC, not Kinston.
I grew up in Kinston and had to travel the twenty some odd miles to get
Wilbur's which is, without a doubt, the best eastern NC style BBQ.
Best,
C. L. Hardy
+++++++++++++++++++++++++++++++++++++++++
On 5/16/05, Kristen & Korey Newton wrote:
Hi Kent!
Love your website! I was just scrolling through some posts and I think I
might have a different answer than what you gave to the man who was trying
to locate a restaurant.
Here's the post:
On Mon, 14 Mar 2005 23:26:45 -0600, James M. wrote:
Kent, Thank you for your website. I love it. Can you possibly help me. I
once ate at a bar-b-q place in Cary, NC, and it was the best I have ever
eaten anywhere in the country.
The restaurant is oblong and parallels the highway. The building is wooden
and they can seat maybe 25 people. When you park, your car almost sticks out
into the road, and trying to get out of the place is an experience. I also
think it is a few miles east or southeast of town. I've tried everything on
the internet and failed. Do you possibly know what the heck is the name of
the place? If you do, great. If not, don't bother looking. "
Your answer was probably Knightdale Seafood & BBQ (the old one) but since he
said it was in Cary, I was thinking about the place that is or was along E.
Chatham Street, if you're coming out of Raleigh on HIllsborough or Western
they kind of merge & become E. Chatham--it's parallel to the railroad tracks
and comes to the intersection with Maynard where Coopers Furniture is on the
left? Anyway that place was right close to the road and oblong--I have a
feeling he's talking about that. I don't know the name of it or if it's
still there. Do you know what I'm talking about?
Actually, is there any chance it's Ole Time Barbeque, 6309 Hillsborough?
Maybe it's closer to Raleigh on that road than I thought. Just a thought!
Here's their website--it looks like what I was thinking of.....
http://oletime.citysearch.com/
Keep up the good work!!
Kristen Newton
P. S. Have you ever been to Woodlands in Blowing Rock, NC? That's my all
time favorite all around BBQ joint. Worth a trip from Raleigh JUST for a
meal.
+++++++++++++++++++++++++++++++++++++++++
On 5/13/05, William Faulk wrote:
It's been pointed out to me that there are two Allen and Son BBQ
joints in the Chapel Hill area, one being very good and the other
being very bad. You might want to check out the one you haven't been
to.
A bunch of us were coming back from the Air Show at Cherry Point last Sunday
(May 8) and stopped at McCall's on Hwy 70. The barbeque was good as it
always is but what caught our attention this day was the barbequed chicken.
Nice sauce-not dripping-and crispy skin. I thought I was going to eat
mainly Q that trip but spent more time on the chicken. The pork ribs were
good as well; however, the sauce was a little thin and 'drippy.'
I stopped up the road at Wilber's and bought 2lbs. of their barbeque to take
home. Every good thing written about Wilber's barbeque was found within
those 2 lbs of Hog Heaven! If you've never had it, it's worth driving to
try it out.
Some bad news about Mitchell's. One response on Mar. 29 said they went by
and it was closed on a Saturday. Your review was correct...they were
supposed to be open. Unfortunately, it now seems there have been some
mismanagement of funds within the company and BB&T have put the building up
for sale. One can only hope Ed & family find a way to open up again-there
or somewhere else hopefully in Wilson. I am going through collard
withdrawal as I type this.
Best regards,
David
Kent's Reply . . .
Hi David,
And what can I say about Mitchell's but DAMN!, Arrrgghh!, I swear,
mmm-mmm, I hate that with a passion, I'm just flabbergasted now and
don't know what to say, Sigh. I geuss I need to put a headline
addendum on my review of Mitchell's and also make a note of it on my
main BBQ Page so folks won't make a long drive to go there just to
find it closed, Double Sigh, Yours, Kent
+++++++++++++++++++++++++++++++++++++++++
On 5/11/05, Donald Mcbride wrote:
Craig,
That is Smiley's Bar-Be-Que, not Smiles.
Located off old I-85 Business at old Hwy. 52, also known as the Winston
Road.
Also, Lexington Bar-Be-Que is located on old I-85 Business at Hwy. 64 West,
at West Center St. Ext., not even close to the new I-85.
Don't forget that John Wayne's Bae-Be-Que also has homemade vegetables and
meats.
Smiley's also has good Bar-Be-Que Chicken.
Jimmy's also has Bar-Be-Que Chicken on Thursdays, Fri., with his famous
homemade potato salad.
Again, don't forget Back Country Bar-Be-Que at new I-85 and Hargrave Rd.
Serving Bar-Be-Que Beef, Chicken and Pork. Don't forget their charcoaled
Steaks, priced very reasonable.
Hope you have a good day, Donnie McBride
+++++++++++++++++++++++++++++++++++++++++
On 5/5/05, Richard L Palmer ChFC wrote:
James Fish House closed for good last Friday after over 30 years.
+++++++++++++++++++++++++++++++++++++++++
On 4/27/05, Jerry OCarroll wrote:
As we all know, anything west of Greensboro is a wasteland for Eastern NC
BBQ. I have, however; found 2 places that are very good in, of all places,
Charlotte. The first place is Bill Spoon's on South Blvd. Bill has been
there for 40+ years. It is true eastern NC BBQ, using the whole hog. Bill is
a very friendly old chap, who still mans the cash register every day. He
told me he started out in Rocky Mount, then Wilmington before settling in
Charlotte. The Q is very good, albeit a little too much vinegar for my buds.
The slaw is bright yellow and spicy. The puppies can be a little doughy.
They also serve very good eastern NC style BBQ chicken. Caution, don't go
there looking for dinner or on weekends. They are only open M-F 10-2.
The other place is Bubba's. It's just off I77. I'm not sure if it's in
Charlotte or Huntersville, but it's just on the north side of town. Very
good Q, slaw can be a little chunky, but the pup's are excellent.
Give em a try next time you're in Charlotte. There is some hope for those
westerners.
Jerry
+++++++++++++++++++++++++++++++++++++++++
On 4/27/05, Jerry OCarroll wrote:
Hi Kent,
Love your site. On March 14, James Montgomery asked about a BBQ Joint he ate
at in Cary. You responded that you thought it was in Knightdale. Actually,
the place he was referring to was The Old Time BBQ on Hillsborough St. The
description he gave was accurate, you almost have to park on the road. I
have eaten there only once, so I may not be a good reference. The BBQ was
tasty, but a little dry. I had a sandwich and it kept falling out of the
bun. Not bad, but not great, IMHO. Also, another correction. It is actually
in Raleigh, not Cary. I believe Cary has an ordinance against authentic NC
BBQ.
BTW, if you need an assistant, I am willing to sample as much as possible.
Keep up the good work!!!!
+++++++++++++++++++++++++++++++++++++++++
On 4/27/05, George Lawrence wrote:
Allen & Son, like Wilber's and all really good NC BBQ houses, cooks
over wood and therefore smokes, as well as directly cooks, its meat.
When pork is smoked it often takes on a pinkish color. Nothing to worry
about. Perfectly safe and very traditional. Try the ribs at the Q
Shack, whose brisket you rave about. (It is good, but not as good as
their ribs. His pork barbecue is not that great, though.) Their ribs
are bright pink, because they've been smoked.
+++++++++++++++++++++++++++++++++++++++++
On 4/27/05, George Lawrence wrote:
Just saw your assessment of Allen & Son in Hillsborough. You are nuts
indeed! His 'cue is more authentic than just about anyone's, even
Wilber's. I think Mitch's in Wilson is the only one who gives him a
serious run for his money.
Keep cuing....
+++++++++++++++++++++++++++++++++++++++++
On 4/26/05, George Lawrence wrote:
Hate to quibble, but I'm afraid I disagree greatly with your assessment
of serious Eastern North Carolina barbecue. I grew up in Goldsboro and
have been eating in authentic BBQ houses since I was a tot. Wilber's
was not even in business when I was a child. The good BBQ joints in
Goldsboro were Scott's, Griffin's and Holloway's. Wilber's is pretty
fair, but nothing like the holy grail. (Wilber Shirley learned his
trade as a young man at Griffin's.)
I live in Durham now and have never understood the fascination with
Bullock's. The BBQ is average at best. The veggies are all frozen and
canned. (I've been in kitchen and seen them dumping from cans myself.
The mac and cheese is frozen too .... but at least it's Stoffer's!) I
could name 20 or so barbecue joints I'd list ahead of Bullock's.
Dillard's is good, but as you point out it's not really NC barbecue.
Clyde Coopers is not even the best 'cue in Raleigh, much less one of
the best in the state. It used to be better, before it was sold several
years ago, but it's never been up there with the best. For Raleigh BBQ,
Try Murray's on Old Poole Road. Not Don Murray's. Just Murray's. And
the Barbecue Lodge does an OK job too.
Those that warrant best in NC attention are Mitchell's in Wilson and
Allen & Sons in Hillsborough. Clem's outside Kinston is very fine too.
And when they're serving it, Stockton and Daile does the best 'cue in
North Carolina period. They're on a farm outside of Farmville. You have
to call ahead. They don't do barbecue every day. Simp's on NC 64 in
Bertie County was great, but it closed recently.
Keep on eating....
+++++++++++++++++++++++++++++++++++++++++
On 4/16/05, Anut195600@.com wrote:
I'm from Kinston NC but live in Rossville GA now have live here since 1984
One of the things I miss the most is Pete;s BBQ you can not find anything
around here that compares with Pete's BBQ I worked in a BBQ place but it
not's Pete's but it does come as close as I can get. We have tried to talk
Pete in opening one here but the people around here doesn't like our taste
but I thank it is that they don't know what real BBQ taste like We are in
the Chatt. Tn area
Thank you
Annette Mills Mercer
+++++++++++++++++++++++++++++++++++++++++
From: "Hanley Plemmons"
To: hkentcraig@hotmail.com
Subject: bbq
Date: Wed, 30 Mar 2005 01:50:20 -0500
found your website...try skeeters bbq in canton, nc...best lexington
style in wnc...i think you may enjoy...hanley
+++++++++++++++++++++++++++++++++++++++++
On Apr 4, 2005 1:52 PM, WDicke4882 wrote:
You are very correct on your opinions on Lexington and Eastern NC cue.
However, I relate to two other kinds.
The one is mustard based cue that
comes from Columbia, SC and Charleston, SC. It is fair but not as good as
Eastern NC.
Then there is Texas cue and my yard dogs won't eat that stuff.
+++++++++++++++++++++++++++++++++++++++++
On Apr 3, 2005 11:54 PM, Cmhwfh:
I just located your site and I enjoy reading all the mail you get. I knew
NC barbque was really great but I didn't know that so many people from other
states were so crazy about it.
I was born in Goldsboro but due to my step-
father being in the Army we traveled a lot. Well I now live in Arkansas and
I miss the Wilber's Barbque located on hwy 70. I travel back to Goldsboro
as often as I can to visit relatives and the first meal for me is at
Wilber's. I get a plate lunch which consist of Barbeque,Cole
slaw,hush-puppies and a drink. Wow, that sounds great. . This is really
a great web site. Thanks Bill Horne
+++++++++++++++++++++++++++++++++++++++++
On Tue, 29 Mar 2005 18:51:35 EST, CPMINER@ wrote:
Dear Mr. Craig,
On my departure from Florida on March 15th, I sent you an e-mail inquiring
about Mitchells BBQ in Wilson NC. I stopped in Wilson on Saturday the 19th
and was surprised to find the place closed (and another car in the parking
lot also puzzled as to why it was closed). Boo on Mitchells. I had lunch at
Parkers nearby, which was very efficient and modestly priced, but I do not
think that the pork butts had ever been around a smoker.)
Not your fault, but the info in you web site said the restaurant was open
for lunch on Saturday. I am not a happy camper.
+++++++++++++++++++++++++++++++++++++++++
On Tue, 29 Mar 2005 14:57:18 EST, RevRWilson@cs.com wrote:
Kent,
I too am a lover of North Carolina Barbque. I have to say that Little Pig's
in Asheville, NC it the best. I was surprised you did not rate them. There
is also a new resturant on the Outter Banks - I belive it is is north near
Duck that is very good - the owner learn from Bill Stanley who owned Bill
Stanely's Barbque and Blue Grass in Asheville.
Keep up the good work,
Rick
+++++++++++++++++++++++++++++++++++++++++
On Tue, 29 Mar 2005 10:41:45 -0600, Thomas Brame wrote:
Thanks so much for you help. I plan on preparing some Barbecue this
upcoming weekend for the tournament games. You know a North Carolinian
needs barbecue during basketball season. I sure do miss the taste. These
folks down here don’t know the real taste of pork done like back home. I
found building plans for a brick pit on the internet that I have asked my
wife to build for me. She does not appreciate the taste yet.
Thanks again,
Tom Brame
Pensacola, FL 32514-5750
+++++++++++++++++++++++++++++++++++++++++
On Mon, 14 Mar 2005 23:26:45 -0600, James Montgomery wrote:
Kent, Thank you for your website. I love it. Can you possibly help me. I
once ate at a bar-b-q place in Cary, NC, and it was the best I have ever
eaten anywhere in the country.
The restaurant is oblong and parallels the
highway. The building is wooden and they can seat maybe 25 people. When you
park, your car almost sticks out into the road, and trying to get out of the
place is an experience. I also think it is a few miles east or southeast of
town. I've tried everything on the internet and failed. Do you possibly know
what the heck is the name of the place? If you do, great. If not, don't
bother looking.
I'm from Greensboro and have been eating this beef bar-b-q
for years here in Austin, TX. Boy, do I miss Lexington style bar-b-q. I
don't expect you to find this needle in a haystack but keep up the wonderful
work.
Kent's Reply . . .
Hi Jim,
And thanks for writing and for visiting my BBQ Page, it's appreciated!
That sounds like the old Knightdale Seafood & BBQ location before they
moved just up the road and into a much fancier building. They're
located in Knightdale NC about 10 miles east of Raleigh on NC Highway
64. I intend to do a review on them ASAP but don't even have a draft
copy ready to send you. I'm going to rate them a solid 3 pigs nearly
4, BTW, Yes, they do have VERY good barbecue. They tore down the old
building, BTW, it was a mostly wooden with some cinderblock
construction literally right there on what would be the west-bound
lane and yes they had parking spaces that were VERY close to the
highway. Their phone number is 919-266-4447.
I hope this helps, and if it does or doesn't, always please feel free
to write me back, I'm here to help, SMile!, Yours, Kent
+++++++++++++++++++++++++++++++++++++++++
On Mon, 14 Mar 2005 10:23:33 EST, CPMINER wrote:
Dear Mr. Craig,
I am traveling north from Florida in search of the best of North Carolina
barbeque. I have been to Wilbers in Goldsboro and was looking for something
different. Your web site mentions several places, and both Mitchell's and
Dillards caught my eye. My tongue tells me that Mitchell's is the place. Any
suggestions?
Harry Miner from Brooklyn, NY.
Kent's Reply . . .
Hi Harry Miner,
And thanks for writing, it's appreciated!
If you like Wilber's in Goldsboro then you'll have a near-orgasmic experience with Mitchell's in Wilson.
Assuming you like the Eastern-NC plain vinegar base sauce pork BBQ, it's really hard to go wrong with any of the Four Pig or Three Pig places listed on my BBQ Page.
Now, Dillard's in Durham has a mustard-based-vinegar-based sauce and if you've never had what I call "South Carolina-style BBQ" before like Dillard's, your first taste of it can be either incredibyl wonderful or incredibly mouth-pickling, depending on your personal taste buds. I will say that Dillard's is equal to be the best of the best SC-Style pork BBQ you could ever find within the borders of South Carolina and hey, they're actually in North Carolina, Grin!
Just let me know what I can do to help you plan your "barbecue vacation" (I've actually had several people do their vacations around my BBQ joint recommendations over the years, Seriously!) and I will be happy to help, talk to you later!, Yours, Kent
+++++++++++++++++++++++++++++++++++++++++
Hi! I am from outside of Selma. I disagree w/ you rating White Swan w/
a "4 pigs" simply because it is unsanitary.
My husband & I ate there and yes, the shrimp were cooked in a wire basket
& dumped in my plate; very greasy!! Also while sitting there
(this is hard to say) a roach was crawling up the wall w/ a egg sack
on it's behind. All the, otherwise, great food they had
there could not make up for that!!!!!!
That being said, I like your stories you wrote about your childhood near
Raleigh. My gg granddaddy Ridley House was from the "House Creek,
Hair Snipe Creek, Crabtree Creek" area but moved to Johnston County
sometime after 1860. I too think of family on my way to Chapel Hill to
the hospital. I think of how they lived; those "Wake County Houses"
they are called now.
Connie House-Harmon
+++++++++++++++++++++++++++++++++++++++++
From: GenaHeath@aol.com
To: hkentcraig@hotmail.com
Subject: Hog Heaven Bar-B-Q
Date: Wed, 2 Mar 2005 23:53:33 EST
Are you as dumb as you look? And are you on Bullock's payroll? Your review
of Hog Heaven reeks of an agenda. I have never had a meal there as you describe
it. And if Bullocks BBQ is near the top of your list, well enough said. That
shoots down your analytical ability as a food critic. Good barbecue should
be run through a buffalo chopper and eaten 3 hours later, right?
Stick to your day job if you have one.
Regards.
Kent's Reply . . .
Hi GenaHeath,
And thanks for your email above,
it's one of the funniest I've ever read, you're a gem, Thanks for writing
and have a great week!
+++++++++++++++++++++++++++++++++++++++++
On Tue, 8 Mar 2005 22:15:06 -0500, J. Fink wrote:
Dear Kent,
Can't believe you have a website with this info! My husband is was born in
Concord, NC (we currently live in Rochester, N.Y. ) and his brother use to
mail us or bring up BBQ sauce from "Troutman's BBQ" in Concord! My
brother-in-law passed away a few years ago and we have been without the
sauce ever since!
I have located the recipe for Eastern Carolina sauce here on your site which
sounds pretty close to the vinegar red sauce we are use to however I think
maybe they put either cayenne or chili powder in it as well because it is
definitely red, not just from the crushed red pepper though because
something settles at the bottom of the container and is several inches of
what apparently is heavier than the vinegar (can't find anything like it up
this way!). You have to shake it up before you use it. Just can't seem to
put my finger on it and was wonder what you think may be the "rest" of the
Troutman's recipe? I was going to call them to see if they would ship any up
but if I can concoct something similar that would make more sense!!
When my
brother in law did bring it, it was always in a white vinegar plastic gallon
"jug" so I knew that much at least. I try to make the cole slaw which was
stringy and vinegary as well from what I remember. What I end up doing is
just adding the hot sauce to it with some oil and vinegar, salt and pepper
and sometimes sliced onion. I toast hamburger buns and my husband chops up
the pork roast and we think we're "Livin' high on the hog!!" We purchased a
nice pork roast last week for this purpose so I just went "surfing the web"
to find some recipes and here I am!
Thank you for any information you may care to share.
Sincerely,
Jennifer and Leroy Fink
+++++++++++++++++++++++++++++++++++++++++
On Sun, 6 Mar 2005 18:23:25 -0500, Fleenor, Marsha R. wrote:
Don’t know if you’ve heard but we have another BBQ place here in Greenville,
NC, called Boss Hog’s Backyard BBQ located on the corner of 14th Street and
Greenville Blvd. at the traffic light (across from the Trade Mart).
They are actually located in the old Lupton’s Seafood place. The BBQ is out of
this world and I mean absolutely no fat or gristle in the meat. They have a
Boss Hog special which is a BBQ on bun, one side order, and drink for $4.25
plus tax. They are putting in a second location on Arlington and Memorial
(near McDonalds) which is going to be competition for B’s.
I’m doing a school project on Boss Hog and I interviewed the owner this
weekend. His name is Charlie Baker from Washington, NC. Super nice guy.
They don’t advertise either – they don’t have to! Hope you can get by there
to eat on your next visit to Gr. They are open 7 days a week 10:30 – 8:30
and they don’t close up either. Hope to see a write-up soon.
Marsha Fleenor
East Carolina University
Greenville, NC
+++++++++++++++++++++++++++++++++++++++++
On Thu, 24 Feb 2005 11:07:44 -0500, Jeffrey B. Ellis wrote:
Mr. Craig:
Incidentally, I'm traveling to Greensboro to participate in a Lasik
enhancement procedure. Before undergoing my procedure this afternoon,
my designed driver (and also my father) wanted to patronize Country
Restaurant, despite the fact that you had offer top billing to
Stamey's over Country Restaurant. I enjoyed your
barbecue synopsis
,
nevertheless.
Keep up the good work and continue to serve as the world's finest food
critic on the Internet.
Regards,
Jeffrey B. Ellis
+++++++++++++++++++++++++++++++++++++++++
From: kndr80
To: hkentcraig@gmail.com
Subject: Barbeque
Date: Wed, 16 Feb 2005 11:11:44 -0500
Hi, my name is Kathleen and I found your website from a google search for some North Carolina barbeque, which has to be my favorite food in life. Anyway, I know of a couple of places local to me that my family and I have loved for years and would be well worth you checking out. They are:
RAWLINGS LITTLE PIG BAR-B-Q
3329 w. Washington Street
Petersburg, VA 23803 (804) 861-4046
K & L Barbecue
5 Cavalier Square
Hopewell, VA 23860
(804) 458-4241
King's Barbeque
2910 S. Crater Road
Petersburg, VA 23805
Anyway, I enjoyed your website, hope you try these, particularly the Little Pig, which I have been going to since I was a toddler. Happy Eating!
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On Mon, 14 Feb 2005 19:07:21 -0500, Michael Kellough wrote:
Hi Kent,
Thanks for putting the BBQ info up on the web.
Saved me a lot of explaining.
I'm a fan for sure.
I especially like ketchup-free hot sauce
and mayo-free cole slaw right on the sandwich.
Hot and cold, spicy and sweet, and hickory of course.
In fact I much prefer such a sandwich to a plate.
I don't feel qualified to review since I've lived in NYC the past
25 years, but I grew up in the South and both my parents come from
Concord so I was kind of raised on eastern NC style BBQ and there are
a couple places I know of but didn't see listed.
I was raised in Huntsville, Ala.
A man from NC opened a restaurant
there called Gibson's which is still operating. I wanted to mention them
to you as well as the place we go to when back in Concord, Troutmans's.
Also got good stuff recently at Williamson Bros. in Marietta, Ga.
Thanks again,
Michael
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On Sun, 13 Feb 2005 10:44:22 -0800 (PST), BraggL wrote:
2-13-05
Found you while looking for a Barbecue Lodge (Capitol Blvd.) web site to
post a complaint. Last meal there consisted of Q swimming in grease with
chunks of fat and hard black things. Brunswick stew was probably 40% green
beans which in my opinion doesn't belong in stew anyway. Your review is
right on. Best I've had lately was at Danny's in Cary. Superb.
Thanks for your review and letting me sound off. ( Never did find a Barbecue
Lodge web site.)
Larry Bragg, BBQ lover
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On Wed, 9 Feb 2005 15:12:00 -0500 (EST), dkmcknight wrote:
Hello Mr. Craig,
I am Dwight McKnight and a student at NC State University. I am currently
doing a project for my Graphic design studio where I am designing a
gallery on Raleigh Barbeque. I read your review on Clydes Barbeque, which
was very helpful, and I would appreciate it if you could give me any
information on the oral history of Raleigh barbeque (you touched on it in
your review of Clyde's). I am mainly interested in the popular barbeque
places in raleigh in the past and anything about the ralationships of the
barbeque owners with their community, but I would apreciate any
information that has to do with barbeque in raleigh.
Thank you for your time,
Dwight McKnight
Kent's Reply . . .
If anyone can help Dwight out with his quest for oral histories and
other information about the history of barbecue in and around Raleigh,
then please
email them
to me and I'll forward them on to Dwight, and Thanks!
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On Sat, 12 Feb 2005 13:08:16 -0500, S Isaacs wrote:
I agree that Bullock's is a good place to eat.But their barbeque is no
where close to Wilber's in Goldsboro!!!! I am sure that Wilber's is he
best in the world!!!! I have never even heard of the place you mentioned
in Raleigh. Must be a secret in Raleigh. Friends there take us to
another place for barbeque there.
S. Isaacs
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On Tue, 14 Dec 2004 11:15:09 -0500, Chris E Davis wrote:
Recently went thru Hillsborough and Hobgood's is no longer open. Office
building is there now instead...Yours, Chris
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On Mon, 13 Dec 2004 11:23:36 -0500, Chris E Davis wrote:
I was going to Byrd's saturday and it has closed down and a For Sale sign
was on building. Did they Move?
Yours,
Chris Davis
Kent's Reply . . .
Nope, apparently they've closed for good. When I last stopped in and ate
there this past October, the owner's wife told me he, the owner Ronnie Yeargen,
had some recent health problems,
a heart attack I think, but that everyone expected him to make a full
recovery. Apparently something bad happened enough to where they felt the need
to shut their doors, I don't know what it might it have been.
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Bobby Riddle
December 9, 2004
I found your site while looking through the Smoke Ring members online.
Just wanted to say that I like your site. You must enjoy BBQ as much as I do. I like western, eastern, and everything in between. I do prefer BBQ that is more closer to the pulled type or not chopped too fine. Some places grind it up too fine for me. I like more texture than mush. But chopped fine is OK. Just about every time I travel anywhere, even out of state (other states have good Q too, lol) I'm looking for a new place to try BBQ.
A couple of places that you don't have listed that you might want to try:
We now have a Smithfields in Sanford, it's pretty good, but just like all of the other Smithfields.
Ron's Barn (some people still call it "Pope's Barn") located at the 421/87 split at the Honda dealership on the south side, has pretty good BBQ. They are only open Thursday-Saturday at night but are opened daily at lunch (they might be closed on Monday. The night, all-you-can-eat buffet is the best deal. They also have ribs, chicken dumplings, fried chicken, and seafood on the buffet. They're hushpuppies are pretty good too.
If you get to try Ron's, let me know what you think. I wanted you to know we had more than just Jackson Bro.'s in Sanford.
There's another place back towards Raleigh that I really like. Never had any bad BBQ from them either. It's "Ole Time Barbecue". You should try it. I really like their hot sauce, which they sell by the bottle. I know where it is but don't know if I can tell you how to get there! Coming from Sanford, get off on Jones Sausage Road and make a left. When you get to the end make a left and it's not too far down on the left.
I work at the fire station in Sanford and was looking online for some ideas about a BBQ competition as a fund raiser for our FF Assoc. If we have one, maybe you can visit.
Bobby Riddle
Sanford, NC
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Len Revelle
6:18pm November 17, 2004
Hi Kent,
Stumbled across your page today after a few years. I had forgotten or
lost the url many moons ago. Its good to see it still active.
Since my last post (1998?) I have created a family web site with one
page dedicated to those who are unfortunate enough to have left NC. The
page contains my BBQ recipes for doing shoulders, or Boston butts when
shoulders are scarce, in a Brinkman smoker. The recipes are based upon
my dad's copy of recipes he used while working for Stamey's in
Greensboro and Lexington. I've actually gotten a few well-appreciated
comments from displaced Tarheels who have found them. You may use any,
or all, and you may post the url if you like. The specific page is:
http://www.geocities.com/bryrev/bbq.htm
The page is dated and I intend to update it in months to come as I now
use a larger smoker and have learned a few tricks over the past year.
My sojurnes to NC as less frequent these days. I have come to realize
that I have to be carefiull about "BBQ creep" for lack of a better term.
As I cook my own up here in the frozen north I find my taste for NC
(western) BBQ becomes tainted by my own cooking. I think my "Q" is
pretty good but a trip back home wakes me up to the nuances of true
Lexington BBQ. We enjoy eating at several of the Lexington joints and
find each has a truely distinct, though subtiley different, taste.
We threw a BBQ party last month with four shoulders, slaw, dip, pups,
and real sweet tea. All of the guests were yankees so it began with some
trepidation. While I knew yankees don't know about red slaw I didn't
realize the concept of putting slaw on asandwich was completely foreign,
so we had to coax them. Long story short, we ran out of BBQ and are
committed to an annual event! We managed to convert at least 40 yankees
to NC-Q.
Thanks for keeping your page going and holiday cheer to you all.
Len Revelle
Amateur Radio N9IJ * AMA 60055
"My career goal is to retire"
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Sherry Platek
My mother's family is from Vanceboro NC and I spent a great deal of my
childhood in NC. I now live in Texas and I miss NC BBQ so much. I even
served NC-style BBQ at my wedding reception. I just got back from a visit
to NC and got a chance to eat at B's Barbeque in Greenville NC. Although I
went to ECU for four years and although I drove from Virginia to Greenville
hundreds of times, driving right past B's BBQ, I had never tried it until
this past weekend. A NC BBQ book I bought in New Bern listed B's BBQ in
Greenville which is how I heard about it. I have to admit I wasn't overly
impressed but then I went for the BBQ pork not the chicken. The BBQ was
good but I did not care for the slaw and I rather have hushpuppies instead
of corn sticks. The reason I'm writing is that I didn't hear anybody
mention Moore's BBQ in New Bern on your web site. Its located on Highway 17
in New Bern and it has the best BBQ I've ever tasted and great hushpuppies.
But now that I read about so many more BBQ restaurants on your web page,
I'll be sure to check out more of them on my next visit to NC. If you're
ever in New Bern, give Moore's a try.
Sherry Platek
Missing BBQ in Texas
PS. I'm a fan of Tennessee BBQ but even after living in Texas for 8 years, I
don't care for Texas BBQ. Guess NC-BBQ just spoiled me. The only place
outside of NC that has an NC-style BBQ that I like was Bill's Barbeque in
Richmond Virginia (there are several of them and they serve BBQ sandwiches
and great limeaid).
Kent's Reply . . .
Hi Sherry,
Thanks for visiting my personal website and thanks for the email
below, it's appreciated!
Actually, I have eaten at Moore's BBQ in New Bern a couple of times
this past year (a friend lives in New Bern) and found it to be
excellent, excellent barbecue. Moore's is definitely a place I need to
review, as is B's and several other places but the website is a hobby
and because of other obligations I simply haven't had the time to do
so, Sigh, but do intend to, eventually.
Speaking of Texas beef brisket BBQ, many years ago I travelled a lot
in east Texas and became a fan and afficiando of chopped burned beef
with great sauces and there is a place in Raleigh, "The Q Shack" on
Hillsborough Street directly across from NCSU campus, which serves
Texas BBQ superior to most and equal to the very best I ever had in
Texas. I usually eat at the Q Shack about once a month. It's also one
of those places I need to do a review on, Seriously, just need to
force myself to make the time to do so.
If you'd like to write a review of Moore's for me, I'd really
appreciate it, just write something about it in a restaurant review
style and send it to me and I'll convert whatever you send into HTML
and give you full authorship credit and will post it on my website and
will be ever so eternally grateful for you doing so.
All for now, and thanks again, Smile!, Yours, Kent
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katznc
Dear Mr. Craig,
I am very honored and appreciated that you mentioned BoHog's with 3 pigs on your web site page.
The next time your in Greensboro please stop at BoHog's and ask for Chef Dave.
Thank you
Chef Dave
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Donald Mcbride
Dear fellow Bar-B-Que fan,
Your records need updating.
No longer is there a Southern Bar-B-Que, For over two years it has been changed to Smiles Barbeque.
Named after the early restaurant that was there. Dan Stameys daddies nick name.
You completely missed Back Country Barbeque owned by Doug Cook. Its probably another 4 pigger.
Thanks for your time,
Donnie McBride, Lexington, N.C.
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MILLS, JANET
Just wanted to drop you a line on the best. They now have 3 restaurants,
Opened in 98.
Specially built to look like railroad depots.
That is the reason they are called R&R BBQ with a logo that looks
like a railroad sign.
Uses trains and train art to enhance the decorating.
Kannapolis address is 1701 S. Main st, Kannapolis, NC 28081.
Phone 704-933-4108, Mgr. Ken Mills.
Thanks
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Randall Montgomery
Hi Kent - I lived in NC until I was 10 and have always loved NC BBQ.
Living in Boston now it's hard for me to find good BBQ. My wife and I
are making a short trip to Greensboro/High Point, NC and I was searching
the web trying to find a good NC BBQ restaurant in that area when I
stumbled on your site. I was wondering if you have any recommendations
for me. Any help is greatly appreciated.
Thanks,
Randy Montgomery
Kent's Reply . . .
Hi Randy,
And thanks foir visiting my website and for writing, it's appreciated!
Yes, two recomendations:
First is one of the old trusty three-bordering-on-four pig BBQ places
in NC, Stamey's, which is located directly across from the Greensboro
Coliseum on Lee St. I think it is, near where Lee becomes Patterson
St. if memory sevres me correctly, fairly easy to find even if you
don't know Greensboro, everyone in town knows where Stamey's is at.
JTLYK, the reason I haven't done a formal review and posted it on my
website of Stamey's is because, like so many others I also want to
post reviews on, my BBQ Page is a hobby for me and I simply stay
sssoooo pushed for time most of the time. Stamey's, along with 4-5
others, is one I definitely need to do a review on.
The second recommendation is BoHog's, which I've never eaten at but
which fellow afficianados that I trust absolutely swear by...an online
review on another site can be found at:
http://www.gotriad.com/article/view/8539/1/28/
The head chef at Bullock's BBQ in Durham for the past fifteen years
until very recently, Bullock's being my absolute favorite BBQ place
in NC, is one of the two partners of BoHog's, so I know you can't go
wrong going there, although Stamey's is also very excellent.
Thanks again for writing, and please do consider writing a geust
review of any BBQ place that you visit, if you'd like to, yack at you
later and let me know if there's anything else I can to do to help,
SMILE!, Yours, Kent
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Vivian Anderson
Hey Kent-
How come you don't have any of the Coastal BBQ joints reviewed? Like Flip's or Jackson's Big Oak in Wilmington?
And thanks for visiting my website and my NC BBQ Page there and for
your email below, it's appreciated!
The main reason that I don't have any review of any coastal NC BBQ
places is that I seldom if ever get down that way any more, haven't
been to the Wilmington area in years despite the fact that I used to
live there back in the 80's for example, and my BBQ Page is a hobby
for me, not a business, so I can't go on forays to try new places out,
as much as I'd like to, Sigh.
Thanks again for writing!, Yours, Kent
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I should have read your review before many others such as the Lexington
Collection. My wife and I have embarked on a Saturday journey's to various
barbecue joints across NC. Last saturday we made the mistake of going to
Allen and son. The barbecue was awful and the service was just as bad.
Suggestion try Nunnery Freeman's in Henderson, just down the street from
Skipper Forsyths. this place was close to some lexington joints. I have
started a review sheet. I will send it to you if you would like
Chris Davis
Kent's Note . . .
To read Chris' review sheet of the barbecue places he's visited so far
in his quest for The Holy Grub, please click on:
Did you ever try Prissy Polly's BBQ in Kernersville? It's just @2 blocks south of Bus 40
off the 1st exit past Colfax. They have both Eastern &
Western BBQ &
both slaw styles
(which won't help you!) &
boiled potatoes. BBQ ribs &
chicken. Good servings &
good
prices. Lots of Andy Griffith stuff as decore.
There's supposed to be an outstanding Greek restaurant across the street but that might be
problimatical for your diet. I passed another as I found a detour around Bus 40 parking
(one lane between @158 &
52). I normally use 421(West Market Street)...in Colfax bare right &
it becomes East then West Mountain Road.
As it nears Bus 40 again turn right onto Old Greensboro Road &
that eventually merges with Fifth Street which crosses all of Winston-Salem's north/south streets. My reviewing takes me to Stevens Center, Salem College , Reynolda House &
NC School of the Arts &
using bypass 40 had become a drag. I passed another successful Olympic American Restaurant in Kernersville before 66 intersection.
Good luck with the split!
Bill
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Kent,
I'm so pleased to see your BBQ site back up again, just stumbled upon
it searching BBQ on google.
I enjoyed reading mu old reviews. However, Hobgood's BBQ is long gone
from Hillsborough,
it's a CPA firm's offices now...no great loss.
The Village Diner makes its own BBQ once a week but quality varries
with how fat or lean the shoulders.
Best local BBQ is still A &
M Grill on highway 70 west just shy of the
county line. Stacks of wood
out back, nonsmoking section. Good lean "Q and a rather thick sauce
like
Heinz 57 only darker.
Patron's Quacks have curtailed my monthly trips to Short Sugar's , hope
to resume soon. They have the leanest ribs around &
serve after 5pm
tues
amp;
sat.
I plan to try Hersey's new BBQ place just south of I-85 on 87 just
before it turns back to 2 lanes.
Their Church Street facility is still going strong.
You might want to revisit Bullock's. Their man who ran the kitchen 15
yrs is now part onwner of
"BO-HOG'S" in Greensboro on Muir's Chapel Road just north of the Spring
Garden
&
West Market Street intersection. Bo-hog's is packed when I go
by, even sunday. Quality like Bullock's
of old. Alas , one of the last times I went to Bullocks, I &
a dozen
others sent our green beans back...they were spoiled! Fried chicken has
been over cooked &
dry for past 2 years.
I've taken to using Hogheaven on Guess Road just below I-85. Good
veggies....too much mayo in
slaw....OK BBQ eastern style . Their sauce on the table is thick. A
friend from down east said
they were doin' it right in the kitchen with vinegar based sauce.
My current favorite (besides Short Sugar's) is "B's BBQ in Greenville.
Arrive by noon, they sell
out by1pm. Good Q but the finest BBQ chicken I have ever had....crisp
skin, moist &
tender meat
perfectly done...not overcooked to the bone. I hate eastern cornsticks.
Good slaw &
boiled potatoes...avoid all too canned green beans!
One of my best friends hated Skylight BBQ. I tried to sample Bum's BBQ
in the same town but
since Bob's BBQ book they have dropped dinner hrs &
why
would anyone
pass up "B's?"
I hope you're doing well. My editor once wk'd for a building contractor
so I'll suggest he sample
your humour section. Keep the BBQ website going!
Bill
William Thomas Walker
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