Table Talk

By DBH 1

July 2, 2007 9:52 AM | Link to this

Never had any I didn’t like.

By 'Cue Girl

July 2, 2007 10:02 AM | Link to this

Being a native of eastern North Carolina, I prefer the BBQ I was raised on! I am not a BBQ snob, however, and will try just about anything.

B’s in Greenville, NC is my all-time favorite! It is easy to find as they are located on B’s Barbeque Road west of the city near the PCMH / ECU Med School. Customers (Lawyers, Doctors, Construction workers, etc..) rush there as soon as they can after opening because when the ‘cue runs out, B’s closes up for the day.

By fer

July 2, 2007 10:07 AM | Link to this

I can take either of them better than that awful stuff they call BBQ in Texas!

By Jim

July 2, 2007 10:09 AM | Link to this

I’m a GA. native, so I suppose I should like the bitter vinegar based eastern style better — but I’ll take the sweet western style over it any day.

By HELLINAHANDBASKET

July 2, 2007 10:12 AM | Link to this

I love both kinds. I was born and raised in NC and Stamey’s was good but the all around best I have ever had outside my own kitchen is Fat Matt’s in downtown Atlanta. Mine is very similar to his.

By jack

July 2, 2007 10:37 AM | Link to this

When are people gonna learn?

If the sauce is the focus of your ‘que, then you have crappy ‘que.

And before you “flame” me, the article was about sauces, not mops. That is a whole other debate! LOL.

By km

July 2, 2007 10:53 AM | Link to this

give me that sweet yellow mustard style from the midlands of South Cackalacky!

By lrw

July 2, 2007 11:06 AM | Link to this

you don’t pour sauce on real BBQ. It is cooked into the meat. Eastern style rule’s. And don’t forget tne hushpuppies, you have to have them with Q.

By itsme

July 2, 2007 11:10 AM | Link to this

You have a point, there, Jack. Barbecued meat should always be served with sauce on the side. Otherwise you don’t get the opportunity to judge the meat alone. Historically, Spiced Right in Lilburn has been the best, but has changed of late. I like Harold’s by the Federal Pen and Sprayberry’s. Have some friends who swear by Hot Thomas’ in Watkinsville. My mother’s sauce is still the best.

By RamblinLonghorn

July 2, 2007 11:11 AM | Link to this

Texas style BBQ, with BEEF. Brisket and beef ribs that have been smoking for hours. There is nothing better than a tender brisket. No need for sauce or adornments.

By Drew

July 2, 2007 11:18 AM | Link to this

As long as there is a person who is dedicated to the process - no matter what cut, region, sauce, rub, or smoke - the end product should be great. Take your time, learn the process and have plenty of beer around. Have a happy 4th!

By Amy

July 2, 2007 12:27 PM | Link to this

Well, it seems odd to have a North Carolina debate on this blog, but anyway, I miss and love the mustard based barbeque from South Carolina. Wish I was home this week. Wise’s BBQ, Newberry, SC. Hash, rice, bbq and canteloupe - childhood memories!

By Ross

July 2, 2007 12:51 PM | Link to this

I like all barbeque sauces, except for that disgusting mustard based barbeque sauce from South Carolina. How can they even call that barbeque?

By A V 8 R

July 2, 2007 12:59 PM | Link to this

When you start talking QUE you’ve stepped into my neck of the wood, I’ve eaten Q from NY to San Diego but mostly in the south. Sprayberrys, Harolds,Fresh air, Maddies are all good. there are some that I wonder how they stay open. Everyone is looking for the place that everything on their menu is fantastic, I found it 2 summers ago and my wife say’s it’s stupid but I’ve been back twice since then, the BBQ and stew is fantastic and the Onion Rings are simply not describable. I almost hate to say where it is,but it’s Chubby’s BBQ in Hayti MO dead center of the bootheel.For the Flyers it’s Mid Continent 3200’ grass no gas no lights but they’ll loan you a car to go to chubby’s it’s less than a mile, you could walk but I’ve never had to, keep your eyes open in crop duster season.

By Mitch

July 2, 2007 1:10 PM | Link to this

Y’alls are all wrong. Best BBQ is not from anywhere in the South, but from a place in Upstate NY called the Dinosaur BBQ. Hands down the best. Before you flame me, try it.

Dinosaur has been featured on world renowned chef Daniel Boulud’s show After Hours. Order some sauce at text to be linked

By Mitch

July 2, 2007 1:13 PM | Link to this

Oops - www.dinosaurbarbque.com

By Brill

July 2, 2007 1:27 PM | Link to this

I have lived in GA my whole life, but I like the South Carolina mustard sauce with a big dollop of cole slaw slapped on the sammich as well. In GA, Two Bros. in BallGround is xcellent. I really want to get to Fresh Air in Jackson Ga and I hear Hot Thomas in Watkinsville is awesome, too.

By Big Earl

July 2, 2007 1:27 PM | Link to this

BB knows BBQ, and “LOW COUNTRY” is THE best. PERIOD!!!!!

By David T.

July 2, 2007 1:32 PM | Link to this

Memphis style is still my favorite, hands down! Dry rub all the way. In the end, it is the hickory laced smoke kissing the meat that makes it fantastic! Sauces should be served on the side to dip in. They shouldn’t be around to bring flavor the the ‘que, or it hasn’t been done right!

While pork is the staple of all that’s good about BBQ, turkey is in the smoker for this year’s 4th of July celebrations.

Whatever your meat, low and slow is the key. Remember to keep the sauce to the side, and enjoy!

By A Great American

July 2, 2007 1:40 PM | Link to this

Hey Cue Girl, I’m a Greenville native myself. I loved B’s also, as well as Pete Jones down NC 11 in Ayden.

By A Great American

July 2, 2007 1:41 PM | Link to this

Hey Cue Girl, I’m a Greenville native myself. I loved B’s also, as well as Pete Jones down NC 11 in Ayden. Eastern NC barbecue is the best in the world.

By mike

July 2, 2007 1:53 PM | Link to this

I’m a Georgia boy, but Memphis is TOPS in my book when it comes to barbeque.

By Bethel Native

July 2, 2007 1:58 PM | Link to this

Parkers in Greenville is the best I have found - but I have never tried B’s or Pete Jones.

By Deep South

July 2, 2007 2:14 PM | Link to this

I hear all of your talk about bbq. I agree with by jack. If the meat is not tender and seasoned, the BBQ is not good. But as far as sauce, give me some sweet sauce made with molasses and brown sugar that you can glaze over that tender rack of ribs that was based with beer for flavor, and you have yourself some REAL BBQ!

By chopped pork/Atl

July 2, 2007 2:26 PM | Link to this

Wow, I don’t know if I’m at the epicurean level of you true ‘q heads. I eat chopped pork or chicken but not ribs. No matter what other ‘q I try, I still prefer Old Hickory House in Atl. Even without sauce it’s tender and juicy and tasty. I like the sauce tangy but I don’t really know the diff between SC, etc. I don’t like the sauce warm and a lot of places do serve it warm. Before I lived in the Atl I’m originally from Chicago; I don’t think we knew the diff there.

By JB

July 2, 2007 2:29 PM | Link to this

Sprayberry’s in Newnan….That sauce is to die for….the meat is good, not the best, but that sauce it hard to beat. Stew and homemade onion rings are also good. It’s my choice, And I’ve tried alot of Cue !!!!!!!!!!!!!!!

By birdbrain

July 2, 2007 2:31 PM | Link to this

I’ve had many different kinds of `Cue in my 50+ years, but in a little French town outside of Orleans in France I found the best. Made with the brisket of a horse it was both tasty and very lean.

By JB

July 2, 2007 2:40 PM | Link to this

We don’t do horse on this Blog….Pleezzzzzzzzze !

By myconju

July 2, 2007 2:52 PM | Link to this

I am from the “Ole North State”. Right dab in the Piedmont Region and boy let me tell you I miss that “Carolina Pride”.

The best barbecue can be found at “Short Sugars” in Reidsville, North Carolina. Accept for Mom’s, it’s the best ever. I’ve been around and I haven’t had any barbecue from N.C. in a long time, but the thought of it is causing me to consider a trip home.

By myconju

July 2, 2007 2:55 PM | Link to this

‘scuse me y’all. I meant “Carolina Treat”.

By myconju

July 2, 2007 3:02 PM | Link to this

Deep South, where are you from?

They served that type of Barbecue in Nebraska accept they had a honey base. It was far too sweet and I didn’t like it. They hated the vinegar based barbecues.

By 'Cue Girl

July 2, 2007 3:04 PM | Link to this

5 hours after my original entry and all I have been thinking about all day is ‘CUE. Any body want to roadtrip it up to NC for a east/west ‘Cue tour of the state?

By Drew

July 2, 2007 3:07 PM | Link to this

Ahh, another one who fears the horse meat. Considering it’s a normal part of many European diets and even in Canada, I think it’s funny that folks don’t want to eat horse. Typical American squeamish-ness. Get out there, there’s more to life than chicken, beef, and pork.

By myconju

July 2, 2007 3:10 PM | Link to this

‘Cue Girl, I’m right with ya!!!

By Bethel Native

July 2, 2007 3:28 PM | Link to this

Hey ‘Cue Girl, Had about 2 pounds of BBQ from Parkers in Greenville yesterday. Everytime I go up there I bring at least 5 pounds back.

By nc girl

July 2, 2007 3:30 PM | Link to this

The Best is Lexington Style. Smiley’s Barbeque and Speedy’s Barbeque—LEXINGTON, NC No better. Fatt Matt’s comes in a close 3rd.

By Randy

July 2, 2007 3:34 PM | Link to this

You’ve got to be kidding about Fatt Matt’s. That’ the “Applebee’s” of the BBQ world.

By High Pointer

July 2, 2007 3:45 PM | Link to this

Grew up in High Point, NC and we always went to Kepley’s, which celebrates their 60th anniversary next year! Good bbq and the best hush puppies which are slightly sweet. But the best bbq to me is at Lexington’s.

By Fulton County Mom

July 2, 2007 3:50 PM | Link to this

As Cicily Tyson said in ‘Fried Green Tomatoes’ the secret is in the sauce….and that is true for wet BBQ fans (I am one)…I like the ketchup or the mustard style…not big on the vinegary one. Dry rub is ok if the meat is smoked then finished off with a sauce.

Probably the best I had was done by ‘Scotty’he ran the pit at Pig n Pit (Terrell Mill) back in the 70s, then moved to his own place (now the Longhorn on Lower Roswell) back in the 80s. Pig n Pit lost its flavor when Scotty left. Not sure where he is now or what he is up too, but I do know that those lucky enough to grace his tables are getting good Q.

In Texas there is a guy who runs a spice venue out of Traders Village…his stuff is called ObieQue….now those are some good rubs! Mix the Sweet Rub and Sunshine in burgers & they will fly off the plate. The celebration with sourcream makes a nice alternative to onion dip for the chips at the picnic.

By JackJones

July 2, 2007 3:54 PM | Link to this

I’ve been stoping at the Ole Clinton BBQ on the way to Athens for the last 35 years and I think they have great BBQ

By Southern Girl

July 2, 2007 4:16 PM | Link to this

I love JJ’s Rib Shack off Campbellton Road (in da SWATS)…it’s the best.

By Robbzilla

July 2, 2007 4:35 PM | Link to this

Texas BBQ rules! And the best of the best? North Main BBQ in Euless, Tx. 2 Time World Champion Ribs. Only open Fri-Sun and $12 AYCE. BYOB. Great Brisket, awesome sausage, Yummy Chicken, and AWESOME Ribs. Ask for Sauce & Toss. The BBQ sauce is greatness, but optional on the Sauce & Toss Ribs.

By ron

July 2, 2007 4:45 PM | Link to this

Marinate first,then slow cook over real wood. Sauce on the side.Lean pork.Hushpuppies.

By extexan

July 2, 2007 4:54 PM | Link to this

Yes!! Texas BBQ is the best! If it’s done correctly, you don’t need sauce. There’s NOTHING better than MESQUITE (not hickory) smoked brisket (minimum 12 hours, just so you get that thin line of pink from the smoke) with a side of hot links and beef ribs. Goode Co. in Houston, Central Market in Luling, Stubb’s in Austin…darn it, now I”m all homesick…

By Clay

July 2, 2007 5:02 PM | Link to this

Well, first of all, BBQ is pork—Boston Butt—not beef. Second, I have yet to find any decent BBQ in Atlanta. I have to go back to Columbus, GA to find BBQ from time to time. Before anyone begs to differ, go down there and eat some Smokey Pig or 13th Street before you say anything.

By Hamilton

July 2, 2007 5:08 PM | Link to this

Hands down…EAST. More Specifically…APPALACHIAN. If you’re ever traveling through Tri-Cities TN/VA (Kingsport, Bristol, Johnson City), try Ridgewood BBQ. My favorite of all time. They’ll have 100+ people lined up outside, an hour before they even open.

Ridgewood Barbecue 900 Elizabethton Hwy, Bluff City, TN 37618
Phone: (423) 538-7543

By LBA

July 2, 2007 5:16 PM | Link to this

I, too, have eaten ‘cue from all over the country and the best BBQ is in 3 places: 1. Hickory Pig in Gainesville, GA (worth every mile!—-it’s all hand-cooked and tended by Phil Beaubien, a real pitmeister) 2. Country’s BBQ in Columbus, GA (for St. Louis-style ribs) and 3. Chuck’s BBQ in Auburn, AL (best sauce, hands down). BBQ is pretty subjective, and some of the best ‘cue I’ve eaten has been from the least fancy places. Try ‘em all and decide for yourself, is my motto.

By hugh

July 3, 2007 4:59 PM | Link to this

the best thing i’ve read here is the statement that BBQ meat should be a taste unto itself…that is SO VERY right!!! as for sauce…why is it so hard to provide ALL kinds that your customers want? it IS about the meat, anyway, right?

By traveler

July 4, 2007 9:34 AM | Link to this

The Pig Out Inn in Natchez, Mississippi. Sauce always served on the side. Located on Canal Street one block from the 200-foot vertical bluff over looking the mighty Mississippi. Best BBQ on the river and best view hands down of the Mighty Mississippi. Worth a detour.

By Savannah Guy

July 4, 2007 9:35 AM | Link to this

Which BBQ is best? Well, first I’ll answer a question with a question…is there really a “best” BBQ? Isn’t that like, what is the best art or music? What color is best? Who is the prettiest girl? Hey, it’s all in the eye of the beholder…in this case, mouth of the consumer. To be more profoundly to the point: We don’t judge BBQ, BBQ judges us. Heavy? Yes, but true.

It’s ALL good. From Kansas City to San Francisco to Georgia (Wall’s Ribs in Savannah particularly), to Peru and Argentina and France. All different, all tasty.

That said, my personal preference, having enjoyed BBQ all over the country and exotic parts of the world is:

NC style, BBQ with vinegar sauce and slaw. Mmmm.

By Gashrink

July 4, 2007 10:21 AM | Link to this

Jot-em-Down just south of Athens has the best Eastern style vinegar based BBQ I’ve had in Georgia. That’s the kind I like the best.

By Jazoit

July 5, 2007 11:17 AM | Link to this

Y’all just wait until FOX BROS opens shop in L5P… best bbq in ATL. only sliced brisket in town. bruns stew and mac/cheez is the best.

By Steve

July 5, 2007 12:44 PM | Link to this

Whichever happens to be in front of me!

By marshman

July 5, 2007 2:20 PM | Link to this

I’m Southern thru and thru (born Memphis, raised in Georgia) and love all the eastern styles with vinegar, particular that in GA and NC - the mustardy stuff can be good, but easily can be overdone. At the risk of lots o’ flame, I need to point out a totally different style that many southern experts - writers, competitive bbq’ers, etc have raved about: the chinese restaurant style baby backs in New York. They’re sweet but dry, have a beautiful mahogany red color and a hint of anise from the 5 Spice rub.

Don’t knock’em til you tried ‘em.

By Kent Whitaker

July 13, 2007 10:58 AM | Link to this

As a barbecue cookbook writer, chef and food writer I can honestly say that I have never met a plate of que that I have not liked! My book Smoke In The Mountains features my Emeril Live Food Network winning recipe which combines hickory smoked pork, cheese and corn bread. A very non-traditional mix.

I suggest everyone just pull up a chair, unbuckle the belt, grab your cold beverage and enjoy some que from your favorite joint!

Kent - The Deck Chef - Whitaker