not really traditional nc bbq, but solid. this is another local place we'd not been to in awhile, so we took the opportunity recently to pickup some of their bbq. the interesting aspect of this restaurant, for some folks anyway, is that it offers both eastern and lexington style barbecue.
this is really not all that rare, as there are probably 100 or more restaurants in the state that do basically the same thing, adding one sauce or the other once the pork is chopped (or give you the sauces and you make the choices), or in this case, pulled - so for thebarbecuepurist, the restaurants that do that are really offering a hybrid form ofbarbecuerather than a true eastern or lexington style.
the pork here is not cooked over hardwood coals, so there is only a hint of smokiness, another difference between thebarbecuehere and that served down the street at clark's, for example. the final difference, and no small one, imo anyway, is that the meat is pulled, not chopped, which completely changes the texture of the finished product. when the meat is in long, stringy pieces it is rather difficult to eat, and it doesn't hold the sauce as well - there is no "pull" in traditional nc barbecue, whatever the style.
having said all of that, thebarbecuehere is solid, but is a ways behind the betterbarbecuein the area, whichever style. they are a little pricey, as well - a pound of thebarbecuehere is just short of $12, tax included, better than $1 a pound more than just down the road.
-----09 jun, 2011-----
eastern or lexington style?. i've been eating here, off & on, for over 25 years now - started when they were in the original joint, serving in a modified cafeteria format., now it is set up in a fast food format - place your order at the front, wait for your number. they even have a drive-thru. this place is unique in that it serves both eastern and lexington styles of nc bbq.
now, neither is outstanding, and i think the eastern is the better choice between the two, but both are solid middle-of-the-road versions. to me, the very best pork bbq should be eaten in a tray, on a plate,or on a sandwich with no slaw, with little or no extra sauce needed. the remainder is best suited for a sandwich, with slaw and maybe extra bbq sauce - the bbq equivalent of putting lipstick on the pig. here my choice would be on a sandwich.
they offer both a white slaw & a red bbq slaw, both of which are good, but i really prefer the white, or sweet slaw, as they call it here. their bbq baked beans are really nice, with 4 or 5 kinds of beans in it.they also serve ribs, but there are better available.
their fried chicken is really nice, their baked chicken, not so much, & the same for the brunswick stew. most of the sides are good, the hush puppies can be greasy & leathery. the hot dog is simply bad - weak, tomato tasting chili.
this is a family run, family friendly, place with good service, good sized portions, and reasonable prices - lunch today 4 pieces of fried chicken, 2 sides, hush puppies & drink, for a little over $10. they do have a tendency to play the music a little too loud, but if you're eating good food, you don't talk that much, anyway.