ConstruxBoy
Kate's Daddy
Hit up Childress Winery near there if you're into wine. It's pretty good for being in NC.
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BBQ Restaurants (3 Viewers)
- Thread starter Joe Bryant
- Start date
InDitkaWeTrust
Footballguy
As someone raised in Eastern NC, I prefer the fine chopped at Lexington BBQ. Just personal preference, though. The slaw is 10/10, though as are the hushpuppies and the sauce in a coffee pot is the chef's kiss!
InDitkaWeTrust
Footballguy
It's a big restaurant. I'd be surprised if there were more than a 20-30 minute wait any time of day.
urbanhack
Fight The Power!
Couple of BBQ "carts" out here in Oregon to spotlight.
- Grasslands BBQ in Hood River - these guys are absolutely killing it. - https://www.instagram.com/grasslands_barbecue/
- Har-BQ in Portland at Von Ebert Brewing - they have a permanent pop up there. - https://www.instagram.com/har.bq.pdx/
Thank you. I'm unfortunately not a wine guy. But y'all crush it for beer. Burial is so good and hit that yesterday.
Yes. They move REALLY fast. Two guys behind us sat down after we did and finished before we got up. It's an efficient machine. Also good that they don't have to cook much to order. They just roll.
Today at lunch there was maybe a 5 minute wait in peak time.
It's not a typical BBQ Nerd spot where people like me visit. It's a hallmark of the community. Lots of what looked to be regular local folks. And affordable. My coarse chopped plate with 2 sides was $14.95. Not the normal take out a mortgage (albeit fair) price for lots of the brisket places.
What I love about places like Lexington BBQ is they're doing something exceptional and keeping a long lost and I think almost sacred tradition alive. Yet the people don't seem to think they're doing anything that special. It's just how they have always made BBQ in that part of the world.
They could make a lot more money for a lot less work doing it a more modern way.
Or getting out of BBQ altogether and make it a diner.
But they don't.
I told our server, "I haven't been here in about 10 years".
She said, "Honey it hasn't changed any"
It's a treasure.
They could make a lot more money for a lot less work doing it a more modern way.
Or getting out of BBQ altogether and make it a diner.
But they don't.
I told our server, "I haven't been here in about 10 years".
She said, "Honey it hasn't changed any"
It's a treasure.
Lexington BBQ is not cool or hip. Nobody is wearing a $200 apron like some of the new BBQ places.
It's just awesome BBQ made in a VERY specific regional way the way it has been made for generations.
youtu.be
It's just awesome BBQ made in a VERY specific regional way the way it has been made for generations.
- YouTube
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
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InDitkaWeTrust
Footballguy
Kinda the same way with places in ENC like B's and Grady's, although I hear Mr. Grady passed recently so who knows what's gonna happen with their place. I'd put Wilbur's on that list as well, but I haven't been there since it changed hands and reopened after the pandemic. They are a dying breed, unfortunately. Even places like B's and Grady's get people from all over now and the vibe has changed. Probably the closest thing you'll find in ENC that hits the atmosphere of Lexington BBQ is Parkers in Greenville or King's in Kinston. Neither are the best BBQ in the area, but it's good and mostly locals on the day to day basis.
Agreed. It's just a brutally hard way to make a living. A restaurant is tough enough. But BBQ is like hard mode.
And real wood fired BBQ is Super Hard mode.
While most everyone else moves to gas powered cookers that require way less effort.
And places like Martins in Nashville do like most things in Nashville and talk a big game about the old ways and authentity and have a wood fired whole hog cooker out front for show they use one day a week (at the Mount Juliet location) while the vast majority of all their BBQ is done on a gas fired cooker. But they can shout about the tradition and "authenticity".
Is Stamey's still good? I was there a few years ago and thought it was great.
InDitkaWeTrust
Footballguy
I've only been to the Greensboro location for Stamey's and it is indeed very good. The Brunswick Stew is top notch, even if it doesn't have rabbit in it. IIRC, they still cook over wood coals. It's another place you don't tend to get a lot of BBQ chasers, but still get some good, home cookin'.
shuke
Black Ice Skeptic
Lexington BBQ is not cool or hip. Nobody is wearing a $200 apron like some of the new BBQ places.
It's just awesome BBQ made in a VERY specific regional way the way it has been made for generations.
- YouTube
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
What is the specific way? Smoke with the skin on? I don't think I've seen that often.
Lexington BBQ is not cool or hip. Nobody is wearing a $200 apron like some of the new BBQ places.
It's just awesome BBQ made in a VERY specific regional way the way it has been made for generations.
- YouTube
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
What is the specific way? Smoke with the skin on? I don't think I've seen that often.
Most Texas style BBQ is cooked in an "Offset Smoker" BBQ pit where there's a firebox where the wood burns and then the smoke flows horizontally through the cooking chamber and exits out a chimney at the end. It's efficient and effective. The heat is indirect.
Carolina style BBQ is very different as the wood is burned down to coals in a separate area and the coals and smoking embers are shoveled from the fire pit to underneath the meat in the cooking chamber.
It's a lighter smoke as it's just the smoking embers. But the heat is direct.
Rodney Scott and Sam Jones are two of the more known people that cook this way.
This is a good explanation from Scott:
- YouTube
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youtu.be
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InDitkaWeTrust
Footballguy
To add to Joe's explanation, two different types of Carolina BBQ exist.Lexington BBQ is not cool or hip. Nobody is wearing a $200 apron like some of the new BBQ places.
It's just awesome BBQ made in a VERY specific regional way the way it has been made for generations.
- YouTube
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
What is the specific way? Smoke with the skin on? I don't think I've seen that often.
Most Texas style BBQ is cooked in an "Offset Smoker" BBQ pit where there's a firebox where the wood burns and then the smoke flows horizontally through the cooking chamber and exits out a chimney at the end. It's efficient and effective.
Carolina style BBQ is very different as the wood is burned down to coals in a separate area and the coals and smoking embers are shoveled from the fire pit to underneath the meat in the cooking chamber.
It's a lighter smoke as it's just the smoking embers.
Rodney Scott and Sam Jones are two of the more known people that cook this way.
This is a good explanation from Scott:
- YouTube
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
Eastern NC is generally fine chopped whole hog cooked over wood coals/embers
Lexington/Western NC is generally fine chopped shoulder/butt cooked over wood coals/embers
Sauces are slightly different as well.
ENC is usually just apple cider vinegar, salt, pepper, red pepper flakes. Very little sweetness, if any.
WNC is similar but adds some sweetness with ketchup giving it a reddish hue.
Both are great and worth a try if you're ever in the area.
InDitkaWeTrust
Footballguy
Also, Rodney Scott is a legend.
Ron Swanson
Footballguy
This method is also done in TX, mostly West of the Hill Country on out to West TX. It's called "Cowboy" style. Cooper's is known for this style.Lexington BBQ is not cool or hip. Nobody is wearing a $200 apron like some of the new BBQ places.
It's just awesome BBQ made in a VERY specific regional way the way it has been made for generations.
- YouTube
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
What is the specific way? Smoke with the skin on? I don't think I've seen that often.
Most Texas style BBQ is cooked in an "Offset Smoker" BBQ pit where there's a firebox where the wood burns and then the smoke flows horizontally through the cooking chamber and exits out a chimney at the end. It's efficient and effective. The heat is indirect.
Carolina style BBQ is very different as the wood is burned down to coals in a separate area and the coals and smoking embers are shoveled from the fire pit to underneath the meat in the cooking chamber.
It's a lighter smoke as it's just the smoking embers. But the heat is direct.
Rodney Scott and Sam Jones are two of the more known people that cook this way.
This is a good explanation from Scott:
- YouTube
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
shuke
Black Ice Skeptic
Lexington BBQ is not cool or hip. Nobody is wearing a $200 apron like some of the new BBQ places.
It's just awesome BBQ made in a VERY specific regional way the way it has been made for generations.
- YouTube
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
What is the specific way? Smoke with the skin on? I don't think I've seen that often.
Most Texas style BBQ is cooked in an "Offset Smoker" BBQ pit where there's a firebox where the wood burns and then the smoke flows horizontally through the cooking chamber and exits out a chimney at the end. It's efficient and effective. The heat is indirect.
Carolina style BBQ is very different as the wood is burned down to coals in a separate area and the coals and smoking embers are shoveled from the fire pit to underneath the meat in the cooking chamber.
It's a lighter smoke as it's just the smoking embers. But the heat is direct.
Rodney Scott and Sam Jones are two of the more known people that cook this way.
This is a good explanation from Scott:
- YouTube
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
Thanks. What about that skin on? It doesn't look appetizing when they show it on the smoker.
Lexington BBQ is not cool or hip. Nobody is wearing a $200 apron like some of the new BBQ places.
It's just awesome BBQ made in a VERY specific regional way the way it has been made for generations.
- YouTube
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
What is the specific way? Smoke with the skin on? I don't think I've seen that often.
Most Texas style BBQ is cooked in an "Offset Smoker" BBQ pit where there's a firebox where the wood burns and then the smoke flows horizontally through the cooking chamber and exits out a chimney at the end. It's efficient and effective. The heat is indirect.
Carolina style BBQ is very different as the wood is burned down to coals in a separate area and the coals and smoking embers are shoveled from the fire pit to underneath the meat in the cooking chamber.
It's a lighter smoke as it's just the smoking embers. But the heat is direct.
Rodney Scott and Sam Jones are two of the more known people that cook this way.
This is a good explanation from Scott:
best- YouTube
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
Thanks. What about that skin on? It doesn't look appetizing when they show it on the smoker.
Whole pork shoulders will normally have some skin like that. And for sure the whole hogs. It's crisped up and becomes like a delicious bacon bit. Usually chopped up fine and mixed into the pork. One of the best parts about that style.
shuke
Black Ice Skeptic
Lexington BBQ is not cool or hip. Nobody is wearing a $200 apron like some of the new BBQ places.
It's just awesome BBQ made in a VERY specific regional way the way it has been made for generations.
- YouTube
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
What is the specific way? Smoke with the skin on? I don't think I've seen that often.
Most Texas style BBQ is cooked in an "Offset Smoker" BBQ pit where there's a firebox where the wood burns and then the smoke flows horizontally through the cooking chamber and exits out a chimney at the end. It's efficient and effective. The heat is indirect.
Carolina style BBQ is very different as the wood is burned down to coals in a separate area and the coals and smoking embers are shoveled from the fire pit to underneath the meat in the cooking chamber.
It's a lighter smoke as it's just the smoking embers. But the heat is direct.
Rodney Scott and Sam Jones are two of the more known people that cook this way.
This is a good explanation from Scott:
best- YouTube
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
Thanks. What about that skin on? It doesn't look appetizing when they show it on the smoker.
Whole pork shoulders will normally have some skin like that. And for sure the whole hogs. It's crisped up and becomes like a delicious bacon bit. Usually chopped up fine and mixed into the pork. One of the best parts about that style.
Yea, I guess I've had it multiple times on a whole pig, I guess it just looks gross uncooked on the shoulders.
whoknew
Footballguy
Ok just went to LeRoy and Lewis's steak night in Austin.
Some background if you aren't familiar - LeRoy and Lewis is relatively new to the Austin scene - they opened in 2017. But they were immediately successful - fantastic barbecue. To the point that last year, they earned a Michelin star.
Well Thursday - Sunday they do a steak night. Four to six tables per night. Reservations are needed 2-3 months in advance. Based on how many people you have, they determine what steak they have and give you. Right before your steak comes out, they give you a tour of the smoker.
And it was fantastic. We had four people - and they gave us a 3lb bone in ribeye. It had a very heavy smoked flavor and a thick bbq bark on it. Terrific meal. If you are going to be in Austin, check it out. Great stuff.
Some background if you aren't familiar - LeRoy and Lewis is relatively new to the Austin scene - they opened in 2017. But they were immediately successful - fantastic barbecue. To the point that last year, they earned a Michelin star.
Well Thursday - Sunday they do a steak night. Four to six tables per night. Reservations are needed 2-3 months in advance. Based on how many people you have, they determine what steak they have and give you. Right before your steak comes out, they give you a tour of the smoker.
And it was fantastic. We had four people - and they gave us a 3lb bone in ribeye. It had a very heavy smoked flavor and a thick bbq bark on it. Terrific meal. If you are going to be in Austin, check it out. Great stuff.
Major
Footballguy
First time visitor to La Barbecue in Austin. Love their peppered bark and the brisket was so damn tender/moist. Definitely no need for sauce. Probably the best brisket I've ever had. High praise coming from a Texas boy who grew up on this. Only disappointment was them selling out of beef ribs that day. The chipotle sausage was on point though 
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Ron Swanson
Footballguy
Tried Blue Oak in Mid City NOLA for the first time tonight. I enjoyed that there were a lot of non-traditional BBQ items on the menu but the trinity were just OK to well, less than OK...Tipsy did everything BBQ better. My wife did enjoy the boudin balls and I was happy to get some red beans and rice.
Toups on deck for tomorrow night...I know that will be awesome. We walked by there tonight after Blue Oak and it looked very slow...Monday and all...Isaac was sitting at the bar by himself on his phone.
Toups on deck for tomorrow night...I know that will be awesome. We walked by there tonight after Blue Oak and it looked very slow...Monday and all...Isaac was sitting at the bar by himself on his phone.
DA RAIDERS
Footballguy
Just did terry blacks in Austin. Pretty tasty
SofaKings
Footballguy
Visited Lexington BBQ for lunch on Saturday with my daughter, who is at Wake Forest. Wow, I really enjoyed the heck outta that place. Nothing like it in Michigan. Really like the red sauce, esp on the slaw. Great stuff. Hush puppies, we couldn't stop eating. Stayed away from the Cheerwine but my daughter has had it before. Will visit again as not that far from W-S. BBQ Festival in two weeks. Only disappointment is that we've been traveling to visit W-S since 2021 and our first trip to Lexington. :(
Went over to Childress Winery for the Luxe tasting. I'm not a wine guy, but my daughter enjoyed it. Pretty cool building. Heading to Tuscany in June so was trying to keep track and actually took some notes lol. Thx for the suggestion!
Awesome. Glad you liked it.
It's a true American gem and a throwback reminder that I love.
It's solid and one of the most accessible. By far not the best in Austin. But for the vast majority of people not from Texas, it'll be the best BBQ they've ever had.
And we're getting one in Nashville soon.
DA RAIDERS
Footballguy
The burnt ends were darned good. The beans were very good. Joes in KC was better
DA RAIDERS
Footballguy
And I’m not waiting hours nor getting up at 4 am for food.
Understood. That's what I mean about accessible. It's still great BBQ without all the wait.
Desert_Power
Footballguy
Check out Raffaldini to the west of Winston a bit next time you're down. It's explicitly tuscan style and quite beautiful in the foothills of the Stone Mountain State Park (a nice hike too). I proposed to my wife there, but she knew it was coming.
jamny
Footballguy
Saw this and thought of you @Joe Bryant
On the block: Downtown hotel and bar set for sale. Owners hope to honor hotel’s vision
On the block: Downtown hotel and bar set for sale. Owners hope to honor hotel’s vision
General Malaise
Footballguy
Alright FBGs......I'll be in Dallas this weekend with one of my sons for his 21st Bday. Staying in Southlake but showing my son my old neighborhood (Park Cities) and definitely need to take him out for BBQ.
I know Sonny Bryant's is a chain now and probably not worth the visit. And I've been to Hard 8, which was good, not amazing, but better than anything Oregon has. Any suggestions from the experts in here?
I know Sonny Bryant's is a chain now and probably not worth the visit. And I've been to Hard 8, which was good, not amazing, but better than anything Oregon has. Any suggestions from the experts in here?
Lockhart Smokehouse is probably your best bet I think for accessible but still really good. They have a couple of locations.
General Malaise
Footballguy
What would you order for 2 so we can try a little bit of their best meats and sides?
Ron Swanson
Footballguy
From personal experience, Pecan Lodge is solid, I had the best "California Turkey Sandwich" of my life there. Pretty sure it was Texas vegan. Hurtado is also very good and nice that the BBQ is available in several forms other than the standard TX plating. Like tacos, stuffed jalapenos, huaraches, etc.
Lockhart is pretty standard Texas BBQ. My go to order is half pound fatty brisket, a sausage link and maybe turkey.
But it’s all good!
Ron Swanson
Footballguy
I forgot to add the second part of my recommendation, not from personal experience but by reputation you might want to consider the short (by TX standards) drive out to Ft. Worth and try Goldee's. It's currently the #3 ranked BBQ joint (and #1 last ranking period) in TX by Texas Monthly, the gold standard of BBQ ratings. I haven't been there but having been to several other #1's over the years (Franklin, Burnt Bean, Snow's) it's probably pretty spectacular.
Yes. Goldees is incredible. Fun video here on it. https://youtu.be/1hvPTqswJn4
But it's a real time commitment. I'm not sure what time the line starts but I'd assume it's a multi hour wait in line thing still. And not sure on what days they're open now.
But yes, if you're ok with the time, it's great.
One that's a little easier on time and still incredible is https://cattleackbbq.com/. I've been a few times and it's tremendous.
General Malaise
Footballguy
Gosh, that video made me hungry and also, I'd love to spend a few days learning how to do all that prep with them. Cool stuff.
The pitmaster from the video has now gone on to open her own place to much acclaim in Lockhart. https://www.barbsbq.com/
Lockhart, TX is thought by many to be ground zero for Central Texas BBQ. I'd agree.
I feel in love with BBQ at Louie Mueller's in Taylor back when Bobby Mueller was still alive but my 2nd love was walking into the door at Kreuz Market (now Smittys) in Lockhart to the open fire.
General Malaise
Footballguy
Pretty sure a younger me visited Mueller's in Taylor with my family a time or two. I'll have to ask my dad about it. He'd take our family to all sorts of legendary BBQ joints in small Texas towns and we drove everywhere - no planes for us.
Alright, diet starts AFTER the Texas trip.
ETA: The pitmaster for Barbsbq offers classes! That would be awesome.
You probably did go if you were looking for legendary spots. They've been a top spot forever. Louie started it, then son Bobby took over and really built it up and then his son Wayne took it over when Bobby died and pushed it even higher. Wayne is also a long time Footballguys subscriber. Small world.
It's where I fell in love with BBQ. Classic of classics. Stevie Ray Vaughn did an album shoot there.
So good.
Instinctive
Footballguy
Oak'd on Greenville is quite good and not far from your park cities trip
Weirdly theres a sub shop by SMU in Snider plaza kind of that sometimes has really good brisket.
Lockharts in Bishop Arts is always one of my go to spots
I don't think Cattleack is open this Saturday but they may be doing Friday lunch. They are phenomenal. I prefer over Goldees.
Pecan Lodge never disappoints but I think BBQ has improved and they have stayed the same. Good but no longer the best.
Instinctive
Footballguy
Also @General Malaise I live in the M Streets, so if y'all wanted any other recs actually in Dallas (idk the burbs at all over towards the airport anymore really) hit me up.
General Malaise
Footballguy
Good stuff. Thanks!
Might try and hit Jack's Burger House but time will be short and there's only so much this tub of gloop can fit in his belly.
