Archive Of Friendly Barbecue Letters 1998

Archive Of Friendly Barbecue Letters 1998 - 2000

From: Justin Burke jjburtzel@spam.net
To: kent@hkentcraig.com
Subject: BBQ page
Thanks for the great page. I moved from Eastern NC to Ohio about 7 years ago and have been craving NC BBQ for about 6 1/2 of those years.
This is a life saver,
Justin in Ohio

From: SuttonsBBQ@aol.com

To: kent@hkentcraig.com
Subject: ~Looking for NC's BEST BBQ?~
*~* LOOK NO FURTHER *~*!
*~* Sutton's Barbeque Resturaunt & Catering features North Carolina's Finest BBQ, with a variety of southern specialty foods, served to our guests with that 'good ole' southern charm. =) Out-of-towners and locals alike are sure to enjoy our hospitality... We are located (about 20 minutes away from Raleigh) at 7390 Hwy 55 South in Willow Springs, (2 miles from Fuquay~Varina)
So bring your friends and family out to see us :) *~*
E-mail us for rates & menu options, we will serve your needs... When it comes to catering your event, not even the sky is the limit!
++++++++++++++++++++++++
Phone:(919) 552-4474
Fax:(919) 567-0962
E-mail: SuttonsBBQ@aol.com
Address: Sutton's BBQ Resturaunt & Catering
7390 Hwy 55 South
Willow Springs, NC 27592
++++++++++++++++++++++++

   Thank you,  ~Peggy Walters

To: kent@hkentcraig.com
From: "Gary R. Boye" grb1@leguin.spamspamgoaway.duke.edu
Subject: Web page
Kent,
Enjoyed reading your Web page--I'm a native Georgian who converting to NC BBQ (almost completely) after moving here 10 years ago.
One small note: hushpuppies are found in Georgia at restaurants--but as accompaniment to fish, not BBQ (cracklin' cornbread is more common with BBQ). I still have a warm spot for non-sugar hushpuppies (the NC type is damn near a doughtnut, sometimes, but still very good).
Finally: I've always questioned the whole "Western North Carolina" style as distinct from the style in other Southern states (i.e., Georgia). To me, it's the eastern style that is really unique . . .
Happy eatin'
Gary

From: Brenda beasb@ils.nospam.edu
Organization: Academic Affairs Library / UNC Chapel Hill
To: kent@hkentcraig.com
Subject: BBQ!!
Hi!
I was just given your site from Bill Walker here at Davis Library (UNC-CH). Have you tried the "Mighty Fine Seafood and BBQ Restaurant" in Front Royal, VA? It's worth the drive. Their grilled spicy shrimp are divine as well! I will have fun w/your site. Thanks for all the hard work!
Brenda Beasley
Music Cataloging
UNC-Chapel Hill

To: kent@hkentcraig.com
From: Mike York myork@mail.spam.com
Subject: North Carolina Barbecue
Hi Kent,
You have created some truly magnificent North Carolina Barbecue information on your excellent web site. Yesterday-Sunday afternoon, a group of us--old tennis hackers--begin discussing barbecue after our match. We live in the heart of the Piedmont--Ramseur, NC.
My tennis friends, of course, had to brag about the delightful culinary qualities of Lexington barbecue. Since my wife is from Smithfield, NC I have been exposed to eastern style barbecue: needless to say I love it.
However, I noticed on your analysis page that you gave White Swain only a three pig rating. You also gave the location as Clayton, NC. I have always thought that the original White Swain Barbecue was the one located near Holts Lake in Smithfield. Am I incorrect?
By the way, I truly love White Swain Barbecue and have never detected any pink pork; perhaps it is the culmination of red pepper and beautiful roasted pig exciting the taste buds and distorting vision?

From: "Kathy Hollinger" K.Hollinger@spammerseatabadaddy.net
To: kent@hkentcraig.com
Subject: bbq in wilmington

hi kent,
really enjoyed perusing your pages of porcine pleasures, made me lust for a bit of North Carolina's finest product!
should you ever get to the wilmington area, i suggest trying
Flip's Barbeque House 5818 Oleander Dr, Wilmington, NC 28403-4769 Phone: (910)799-6350
regards,
martymeyland@spam.net

From: WILD BILL wild-bill@ihatespam.net
To: kent@hkentcraig.com
Subject: Danny's in Cary
Hi Kent,
Have you tried Danny's in Cary? It's that brick strip-mall-type place across Tryon Road from the Walmart. We had heard it was good, so we went on Saturday. I'd give it three pigs on your scale (I won't give four until someone beats Bullock's).
The barbeque is Eastern-style, and pretty good. They have three kinds of sauce, a mustard sauce, a barbeque sauce (like for chicken or ribs), and a hot sauce. They're hot sauce is probably the best barbeque-style hot sauce I've ever had. It's hard to find sauce that's very spicy and very tasty, but they have it.
The barbeque plates come with Texas toast and two sides. Any place with Texas toast is on the right track. I chose slaw and fries as my sides.
The fries were so-so, but the slaw was very good. I also sampled the baked beans, and they were delicious. They were a little spicy, and had bits of meat in them, I think it was beef. The one bad thing was the hush puppies. They tasted fine, but they cost extra. Hush puppies should be complementary, and put on the table when they come to take your drink order.
We're already planning our next trip out there. Next time I'll try the beef.
Bill

From: "Len Revelle" lenrev@nospam.net
To: kent@hkentcraig.com
Subject: Lexington style
Kent,
A pleasure finding your page. I was raised in Lexington and worked for Sonny Conrad at Bar-B-Q Center and Southern Bar-B-Q. as a high schooler. Have been stuck near Chicage since early '70's.
My dad worked for the original Stamey's in Greensboro as well as several others in the Piedmint and I have his original Stamey's recipes (suitable for a mongol hoard, i.e. 50 pounds of cabbage, etc...).
Shoulders can be hard to find here but I've learned to use a small Brinkman smoker and cook Boston Butt. Takes 4-6 hours and 10-15 pounds of charcoal with only a few wood chunks added the last hour. If needed I can write it up for you. I do the whole thing with red slaw, hush puppies, and dip. I come to Lexington annually and have been known to smuggle 10-20 cases of Cheerwine into Illinois "for personal consumption" which enhanses the experience several times a year.

*********************************************************
Len Revelle                  n9ij@iname.com
N9IJ                   lenrev@compuserve.com
AMA 60055          http://user.mc.net/~lenrev
*********************************************************

From: WILD BILL wild-bill@ihatespam.net
To: "H.Kent Craig"
Subject: Re: NC BBQ
Kent,
That's a great page, I'm glad I was able to find it. I've been eating NC-style BBQ for all of my almost 30 years, but only in concentrated areas.
Two places in Albemarle, where my grandparents live, are Whispering Pines and the Log Cabin (which used to be called Wink's, and I don't know if it's related to the other Wink's). Whispering Pines is a family tradition, whenever we visit my grandparents we eat there, and whenever they come up here they bring some with them. But I think I prefer the Log Cabin, which is just down the road. The barbeque is about equal (the owners are sisters), but the Log Cabin gives you a choice of red slaw or white slaw.
I had always thought that the difference between Eastern- and Western-style was the slaw. In the East you got a mayonaise-based white slaw, and in the West you got a vinegar-based red slaw. Have you found that to be the case? I prefer the white slaw, which is why I also prefer Log Cabin.
I lived in Durham for a couple of years, and spent a lot of time at Bullock's. You're right, no matter when you go or what you get, the food is great. I've taken many people there, and they all loved it.
I've eaten at Park Diner, but never had their barbeque. I'll have to try it sometime. I eat at Davis Family Barbeque quite often, since it's near my office. It's in Morrisville on Highway 54, near the post office. It's pretty good, but certainly not on Bullock's level. Also, they have Texas Pete instead of their own hot sauce. My theory is that any barbeque restaurant that doesn't have it's own hot sauce can only be so good.
I've also spent some time in Texas, mostly around Austin, and I love the Texas style beef barbeque. Sliced beef, sliced onion, sliced jalepeno, sliced bread. And then a slice of pie! I ate at the Blue Moon place on Hillsborough Street just this week. It was very good, but not quite as good as you can get in Texas.
Maybe I can write you a review of those Albemarle restaurants next time I visit the grandparents.
Bill

Message From: b.mader@nospam.com (Mader, Bob (Cahners))
Date: Thu, Jan 14, 1999, 10:41am
Dear Kent,
...I'm more of a fan of Midwest barbeque with a good sauce. For really good barbeque here in Chicago, you gotta go to a black joint that has a smoker and a homemade sauce. My favorite is a takeout joint called The Rib Inn on Chicago's southwest side. I can't tell you how many chain and franchise restaurants I've been to that make claims like "award winning ribs" that serve the worst boiled pork I've ever had.
I've only had Texas barbeque once and I thought it was dried out and tasteless.
Regards,
Bob Mader

{Note from Kent: originally, I received some email from Dave Wilson of Short Sugar's asking why I hadn't reviewed his BBQ restaurant. I replied very honestly that it was because there are without much exaggeration 1,000 NC-BBQ restaurants in North Carolina, and only one of me. I told him that if he wished, he could write a promo email about his place and I would post it here, which I'm doing now. If you own/operate an NC-BBQ restaurant, and would like some similar free ad space that's read by 200 to 500 N.C. barbecue afficiandos per week, send me your copy, and I'll post it here, verbatim as you write it, free of charge.~~~Kent}
From: "DAVID B.WILSON" davew@vnet.net
To: "'H.Kent Craig' kent@hkentcraig.com
Subject: RE: Short Sugar's Drive-In, 1328 South Scales Street, Reidsville, NC
Date: Tue, 5 Jan 1999 19:56:05 -0500
Kent, Thanks for your message/reply re. Short Sugar's, Reidsville, NC. We are a family restaurant with a 50's flair-curb service- with full service also.
We open 6 days/week, 6am 'til 9pm. We offer "The Best in Old Fashioned Bar-B-Q prepared in 3 ways, sliced and chopped, which are prepared right out in front of everyone, and minced, which we do prepare mechanically. As you would probably guess by opening at 6am, we do serve a full line of breakfast items. Our Bar-B-Q and our sauce are our specialties, and we have been serving up this delicacy since 1949. We will be celebrating our 50th anniversary during 1999 with various special events which will be advertised as the year unfolds. Should your travels bring you near Reidsville, please stop in and partake of our manna from heaven.
Have a great 1999!
David B. Wilson, President
Short Sugar's
1328 South Scales Street
Reidsville, NC 27320

Date: Sat, 2 Jan 1999 18:12:26 -0700
To: kent@hkentcraig.com
From: Nelson Goforth ngoforth@nospam.net
Subject: Barbeque
Kent,
I've enjoyed visiting your BBQ site. As a displaced Wilsonian I do miss the ability to quickly run out to Bill's or Parker's for a quick bite (though my waistline is probably the better for it).
Just to get in my two-cents worth - my pick for best barbeque would be Bill's in Wilson (though I was raised on Parker's and it's dear to my heart). I also enjoyed the earthy pleasures of B's hand-chopped barbeque in Greenville. My brother introduced me to that place, though he's now partial to Ken's Grill in LaGrange (he lives in Kinston).
Nelson Goforth

From: "DonnaMichael" fyhdrmn@spamsucks.or.jp
To: kent@hkentcraig.com
Subject: Bravo!
Date: Thu, 24 Dec 1998 08:13:07 +0900
Kent
Being a displaced North Carolinian (military stationed in Japan), I was delighted to find your webpage. I'm from Goldsboro and was proud to see Wilbur's mentioned in your NC BBQ ratings. It truly is an institution in my parts. I also enjoyed reading your articles in the Nostalgia section. You're a talented writer. Thanks for giving a southern boy a taste of down home when he's so far away. God bless you. May your family have a happy and prosperous New Year.
Michael Darlington

Date: Fri, 18 Dec 1998 13:06:53 +0000
From: Chris Johnson johnson@netspam.com
To: kent@hkentcraig.com
Subject: eastern style
Carrolton VOL. fire department has a real good pig cook. It takes place in Carrolton VA which is near Norfolk or Smithfield. My daddy was one of the charter members of the dept. and the pig roast. Its a really fun time and the bbq in definatly four pigs.
Chris johnson
Fairfax VA

From: "Ed McDade" rfrx@nospam.com
To: kent@hkentcraig.com
Subject: BBQ
Date: Tue, 15 Dec 1998 05:10:19 -0500
Dear Mr. Craig
I would like take a moment and tell you as a fellow Tarheel I enjoyed your Renaissance Homepage and Online Magazine...concerning the 4 pig rating, have you ever eaten at the McCullers Crossroads Ruitan BBQ? Right down 401S and if I remember correctly 1010 is the Crossroad {This is just 3-4 miles south of downtown Raleigh, BTW~~~Kent}. In any event I would rate this as a four pigger as well.
Thank you for your time.
Ed L. McDade

Date: Mon, 07 Dec 1998 22:52:47 -0500
From: Patrick and Alison Kavanaugh pakav@nospam.net
To: kent@hkentcraig.com
Subject: bbq
hi,
b's barbeque in greenville, nc. is the best barbeque anywhere! i am a devoted fan of b's and travel to greenville often in search of that delectable treat. you may have a hard time getting in touch with themas they have no phone, but you should try it out. they are on hwy 43 at b's barbeque road.
alison
(For those of you not exactly familiar with the Greenville, NC area, you can find Highway 43 just east of Greenville at Exit #75 on Highway 264, '264 being the main east-west fourlane expressway in the area...proceed south on Highway 43, look for an older building with lots of character at, as the writer says above, where "B's Barbecue Road" deadends into '43....Kent)

From: "Maryellen Brown" mkbrown@spamisnotnice.net
To: kent@hkentcraig.com
Subject: jtlyk
Date: Sun, 6 Dec 1998 21:46:43 -0500
Hi! I live in Thomasville, NC which is about 5 miles from Lexington.
Just wanted to let you know that all the BBQ restaurants in this area (including Lexington) also serve red slaw in addition to sauce and hushpuppies with their BBQ. They also always serve a traditional southern dessert such as peach cobbler or banana pudding.
You have a great page going there. I will probably link my web page to yours, if you don't mind. Keep up the good work!
M. Brown

From: STOLERU@nospam.com
Date: Thu, 22 Oct 1998 07:36:31 EDT
To: kent@hkentcraig.com
Subject: Re Pete Jones Barbecue, Ayden, NC
You are so right re the food in this place!! I stopped there last spring, about 6 pm, with my sister and her dgtr-in-law, because said dgtr-in-law, a self-proclaimed expert on EVERYTHING, said it was the best ever barbecue! Needless to say, I am a real snob when it comes to food, as there aren't too many foods I really, really love, and GOOD pig is way up on my list. I was so aggravated at the way it was served, I couldn't hold my tongue! First of all, it was cold! When I requested it be heated,I was told "most people like it this way" which I, being a "pig snob", know is a lie! Then when I saw those chunks of fat (cracklings) looking back at me like eyes, I knew I'd best forego dinner, if I didn't want a night of pain and sleeplessness. The only good thing about this stop was walking across the road and seeing those lovely Fice {Rat Terrier} dogs bred by one of the men from "PETE JONES". And during your visit, did you notice all the testimonials and awards on the wall, from "famous" North Carolinians, and others, of reknown, praising the food? All I can say is, they all must have been imbibing another NC speciality, moonshine, in order to eat and enjoy that "stuff" they have the unmitigated gall to call BARBECUE.
Sincerely Sherill TOLER Urbanski, a native of Carteret Co, NC, and one who knows'where of I speak'
re BARBECUE!

Date: Mon, 19 Oct 1998 00:27:50 -0500
To: kent@hkentcraig.com
From: Cheryl Dehut
Subject: Lexington style BBQ recipe
Greetings,
I'm looking for a good N.C. style pork BBQ recipe, Lexington style. (Note from Kent: if anyone has a good Lexington-Style Western-NC BBQ sauce and/or complete recipe they're willing to share, please email it to me and I'll post it on the BBQ-Related Recipes Page, thanks, Smile!)
From reading your page, that sounds like Western style. (Though living in Texas now, I'm a native Iowan, where raised on a farm = raised on pork. But we never did anything close to Lexington style BBQ.)
My husband's mother's uncle was Sid Meridee Weaver, the fellow usually credited with opening the first BBQ stand in Lexington, N.C. Whenever we went to visit "Uncle Arnold" Weaver in Lexington, (Sid's nephew) he always took us out for BBQ. Arnold Weaver is gone, and my mother-in-law is in her mid 80's. When she's gone, we probably won't go back to North Carolina very often. Since there aren't too many places in Texas that sell Lexington style pork BBQ, I figure I ought to learn how to make it.
TIA.
BTW, I found your site while browsing rec.food.cooking.
Cheryl Dehut
Leander, Texas USA
Home of Dehut Bookkeeping Services,
Sophie the African Grey at http://www.fmp.com/sophie.html
and Possum Haw Cloggers at http://www.fmp.com/possum_haw

10-9-98
Kent, have you eaten at Alston Bridges BBQ in Shelby? It is excellent, has great slaw, the red kind...!! Also try Bridges BBQ there, the same name but a different place. There are two other ones too, try RO's BBQ and Blacks BBQ in Gastonia. 2 great places....... I live up here in Brevard, so nobody around here can cook it! Not in the mountains.
Let me know what you think of these and many many thanks for your site. We love it here. But why do we see these new sites when we are so hungry and 60 miles away from the nearest good place, Shelby! Mark Runyan, Brevard NC

From: "Dawn"
9-19-98
RE: your internet page on NC barbecue.
I enjoyed reading it. I am from Charlotte, NC, but I was born in Salisbury. I visit there often, and barbecue has always held a place in my life....childhood memories, visits, and the stories my family tell. My father worked at the original College Barbecue, and my grandmother to this day has coffee every morning at Richards....my entire family can be found camped out there on weekend mornings....they have their own booths!
I have eaten barbecue in Lexington, and once when my son was younger....about 12....he came out of the bathroom and asked for a quarter, and I thought he wanted to play a video game so I obliged.
Several quarters later I discovered the barbecue place had one of those old, sexy, movie viewing slot machines in the bathroom....hehehe....one of my funny barbecue memories....enjoyed your page.....Dawn

From: "Roger D. Waddell"
Enjoyed your info on NC BBQ, etc. My wife is from Salisbury and we occasionally make the trek there for a long weekend of visitation at various BBQ restaurants. If you ever pass through Salisbury, try Wink's, Troutman's, or College Barbecue. All are highly recommended.
Later,
Roger D. Waddell
Rome, GA 30165

Date: Wed, 09 Sep 1998 20:00:26 +0100
From: Doug Weller
Subject: Western NC BBQ
You are also usually served some sort of home-made, hand-cut from fresh potatoes french fries at Western-Style joints. Little Smokey's (not sure if I have that right, it's been a couple of years) in Burnsville has those fresh chips which are one long curly chip all from one potato. Great BBQ.
Doug
--
Doug Weller, Moderator, sci.archaeology.moderated

Ever since I've set up my barbecue page, I've received at least 2-3 requests per week from expatriate Tar Heels (North Carolina natives) who live in California or New York or even Alaska who miss NC-Style BBQ, and who would pay a premium for a barbeque restaurant to send them some emotional survival and nostalgia food from home. Living here in N.C. all my life, of course I've never had to have any shipped to me via air freight, Smile.
As a service to these readers, I bumped King's BBQ in Kinston to the head of the "review line" and posted my dine-in review of them on my main barbecue page, but obviously didn't have any of their barbecue and sides next-day-air'd to Raleigh to check out that part of their service.
If you, gentle reader, have ever had direct experience in ordering and having some NC-BBQ shipped to you directly from any barbeque restaurant, please email me with some particulars of what restaurant you ordered from, approximately how much extra the shipping charges were, and any other details or comments you care to share with others homesick for a taste of home, I'd really appreciate it, and THANKS!~~~Kent

From: RJP
Subject: Meltons
I went to Melton`s when I was in Rocky Mount. I was With a Calif. transplant T. and a real Tennessean, and me raised in bacca row but transplanted to TN(Nashville). The food was good, BUT I have gotten used to TENNESSEE BBq. I like the crispy edges on TN BBq, Meltons was too mushy, the Brunswick stew was fair, not enough chicken in it.
Nashville BBq is NOT Memphis BBQ, it is more like NC BBq but has more flavor and texture and crispiness, SORRY an Tarhell at heart,but TN. is mighty fine, plus we can have any color roof we want.I will be in Durham for the Blues fest on the 11th to see Buddy GUY. Maybe I can make it to Bullocks. Thanks for the BBq info

From: "Jim O'Brien"
What about FireHouse BBQ in Morganton, NC? I live in Las Vegas, Nevada, and I have FedEx'd their BBQ out here for our 4th of July picnic. They have, beyond belief, some of the BEST BBQ I have EVER tasted.
JIM
(Smoky Mtn. resident of the 70's).

May 28, 1999
--- Andy Madden madden@ynospam.com wrote:
Kind Sir:
As a native Tennessean transplanted amongst throngs of Californians to whom barbeque is a verb, not a noun, I relished your web site and drank in every lovely detail of barbeque, it's origins in your home state, and it's traditions.
Although my first usual instinct is to lash out at those that cannot accept my native Memphis style barbeque as the one and only true Q, I shall not take up arms and rally against you.
Because I am so far away from my home and the so-called barbeque here in the San Francisco area is mostly (god forbid) beef or sliced pork tenderloin, I shall embrace you as a neighbor (however mislead) who enjoys the art of pork barbeque, also. A kindred spirit who understands when no one else will that aroma only hickory smoked shoulder can produce; the grand tradition of vinegar-based slaws and sauces; dry rubs for proper ribs. I could go on and on.
Thank you for your attention to detail. I had almost forgot how much I missed my home and barbeque.
If you are ever in Memphis, please stop by Neely's on Jefferson (in Midtown) for the Barbequed Spaghetti. That's right..........the sauce for the noodles is slightly flavored with their award winning vinager-based Q sauce. It is baked, casserole style and topped with chopped shoulder before serving.
Many, MANY people who I have taken there start with "Barbequed WHAT?", then leave swearing it is the most tasty, most interesting combination of flavors they have ever tried. I had them cater my wedding rehersal dinner.
The best dry ribs I have ever had would be at Charlie Vergo's Rendesvous (downtown). Outta this world dry barbeque.
Of course, Memphis is loaded with 10,000 Q joints, all just as good as the next. Man, I miss that town.
Thanks for the website.
A true blue Q fan
Andy

May 25, 1999
--- Miles Gore (mgore@nospam.com) wrote:
Well, I assume that you've been to Parkers in Wilson - I've tried Bill's as well, but I preferred Parker's.
In South Carolina, the mustard bbq mecca road leads to Eutawville and Sweatman's. If you haven't tried it, you must make the pilgrimage. When I lived in SC I would go there at least once a month.
Some people really like Piggy Park in Columbia - which is very good - but Sweatman's is the place to go.
Good luck.
Miles Gore

May 12, 1999
--- MJones@nospam.com wrote:
Just reading the article makes my mouth water. I am Tarheel, from Durham transplanted to Orlando, FL. Every time I am back in NC I have to have BBQ. In Durham the place to go is Bullocks BBQ.
We have some good BBQ places here in Orlando, FL but have not found one that does NC Style. There is a new place called Conways that claims to but I have not tried it yet.
I am always looking for a mail order place to get NC Style. (King's will ship anywhere...click on this sentence to read my review of it, thanks!~~~Kent)
Michael G. Jones
Orlando, FL
Mgjklj@nospam.net

May 12, 199
--- louis johnson at louiscjohnson@webspam.net wrote:
I have finished reading the review of Bill's Bar B Que in Wilson. I could not have written it better, and I must say that I can confirm all the accolades given to Bill Ellis. I have eaten there many times during the past twenty five years, and I have talked to Bill on several occasions.
He is truly a fine man and really cares about his product. I have eaten in many fine restaurants across North Carolina and the South for that matter, but if I am given a choice of where to eat, I will take Bill's Bar B Que over any place I know. Thanks for putting this review on the web.
LOUIS AND JOANNE JOHNSON
louiscjohnson@webspam.net

4-16-99
As a longtime Barbecue lover, I have eaten at nearly every Barbecue restaurant in eastern NC, My all-time favorite is Morris' Barbecue in Hookerton ( open only on Saturday mornings). The best Barbecued chicken is B's Barbecue in Greenville. The best mail-order is King's in Kinston.
Henry Temple
Wilmington

From: Ellen Flaherty ellenaf@eagle.cc.spamspamgoaway.edu
To: kent@hkentcraig.com
Subject: Great NC BBQ description
Date: Tue, 16 Mar 1999 20:04:38 -0600
Dear Sir,
I am a Virginia native with a mother and father from Hamlet, NC.
Currently I reside in Lawrence, KS and while Kansas City boasts of famous BBQ it just doesn't hold a candle to the Eastern style NC BBQ you describe so eloquently on your page. For the past three years I've been trying to explain exactly what makes beautifully barbecued pork...which is a wasted effort if drenched in the heavy, sweet sauce so prevalent here. I plan on sending those unfortunate enough to have never tasted the heaven-on-a-bun that is a minced pork BBQ sandwich with slaw to your site to see what they have been missing.
Warm Regards,
Ellen Flaherty

From: "Charles S. Brummitt" CSBrummitt@nospam.net
To: kent@hkentcraig.com
Subject: Beckham's Barbeque & Restaurant
Date: Sat, 13 Mar 1999 18:16:57 -0500
Kent,
If you haven't visited Beckham's, give it a try. Its just outside of Henderson on US1 Business. The address is Rt.1 Box 41, Kittrell, NC 27544.
Very good Eastern NC style, of course.
cb

From: Don Corn decorn@pophost.spam.net
Reply-To: decorn@spam.net
To: "H.Kent Craig"
Subject: Re: Eastern NC BBQ
Date: Fri, 12 Mar 1999 15:30:32 -0700
Hi Kent,
I sure do appreciate your help re: N. C. Bar B Que. I ordered some right away {from King's BBQ in Kinston, per my review & recommendation~~~Kent} and it turned out to be everything that you and they both said it would be and more. My wife and I haven't had anything so good since we left N.C. about 20 years ago. I really don't know why I had never dug up a place to order it from before but at least the situation is corrected now. Thanks again!!
Just for your info, we've also tryed the Burger Smokehouse country ham and it is outstanding. Not too salty but with the good old country taste.
Their e-mail is www.smokehouse.com. I recommend it!

From: Billy Bob getoffme@nospam.net
To: kent@hkentcraig.com
Subject: Sonny's BBQ
Date: Wed, 10 Mar 1999 05:24:38 -0800
Being a major BBQ fan, I caught your rant on Sonny's in Pensacola {Note: I didn't write that particular review, it was a guest review written by Vann A. Boseman, whose name was listed as the author}.
Here in California, we don't get much in the way of 'real' BBQ. California's idea of BBQ is burgers on the Weber grill. Over mesquite coals is considerd gourmet.
Having driven up and down the interstates of Florida, you can't miss Sonny's BBQ. They're everywhere. Good food for a chain, for the most part. Most hardcore BBQ afficiandos favor the smaller mom and pop joints.
Your review of the Sonny's in Pensacola speaks volumes about your lack of knowledge of BBQ {Note Redux: again, I didn't write the the review, it was a guest review...though I suppose the owners of Allen & Son BBQ would agree with you about my lack of barbecue knowledge, Smile!~~~Kent}. The "funny looking redness" you refer to is the smoke ring. This is a true indication of woodsmoked meat as opposed to grilled. This smoke ring penetration is what the BBQ chefs strive to achieve. In contest and commercial BBQ, this is a good thing. The dry chicken should have been sent back.
North Carolina is the center of the universe for pork 'Q. For the most part around Texas, beef is the king. Especially brisket.
Check out Hollywood's BBQ in Pensacola. It's in a trailer next door to a Groovin' Noonans in a scary part of town. The BBQ beef sandwich is awesome.
We have sorry excuses for 'Q in SoCal. I always look forward to traveling in the South.
Billy
http://home.pacbell.net/lumpdawg/index.html

From: Ken Langley langley@med.spamcity.edu
To: kent@hkentcraig.com
Subject: A & M Grill Mebane NC
Date: Wed, 10 Mar 1999 08:27:51 -0500
I'd review it for you but being raised there it would taint the process. Interesting barbecue -- Not quite eastern/not quite western.
Still use hickory to cook the pig -- which is available either chopped or sliced (the best). Good hushpuppies and it now has a cheap side (normal joint-ish type place) and an expensive side (beer, mixed drinks, et. al.). Good hushpuppies as well. No brunswick stew (I think they stopped serving chicken as well). The restaurant has just been taken over by the third generation of the family. I can give directions to it if necessary.

Date: Tue, 09 Mar 1999 12:15:06 +0500
From: Bill Walker wwalker@email.nospam.edu
Organization: Academic Affairs Library / UNC Chapel Hill
To: "Kent H. Craig" kent@hkentcraig.com
Subject: BBQ Book Store Website
Kent,
I found a rich source of books on all kinds of BBQ books at a website for a store based in Reidsville. Try http://www.reidsville.com/books/bbq.htm .
Dave Wilson the Short Sugar's manager is not familar with it but will check it out. I did a search of the Library of Congress holdings on BBQ and most of the interesting titles are on their book list. UNC has only a very few books on BBQ, Bob Garner's book and video an not much else. Little regional and no national coverage. BBQ is not a highly funded research field here nor is it a core study. Room for the amateur gentleperson scholar! If you scroll to the end of the book list, there you will find a good photo of Short Sugar's BBQ. Pull under the awning after 11:00 am and you can still get curb service. No one is on roller skates. A good way to avoid smokers...Reidsville does not stress " no smoking areas ".
Bill

Date: Sat, 06 Mar 1999 16:33:43 -0500
To: "H.Kent Craig"
From: rl belyea naskarma@spam.net
Subject: Re: Western-style barbecue
Hey, Kent!
Not to pick, but what you included in your roulette is **Don** Murray's, on Capital Blvd. Now, there is a difference. The Murray's on Old Poole Road is a low cinderblock building that probably was built sometime between the War of Northern Aggression and WWII... (g) I prefer doing takeout from them -- and for $8 you get a full pound of barbecue, pint of slaw and a whole mess o' hushpuppies -- because at home I can eat with real utensils and dishes, not plastic and paper... (g) I found the place in the phone book when I moved down here 3 1/2 years ago, and since they don't do any advertising and are closed on the weekends, I figured this place was worth trying. It was...very much so.
I don't know if these two Murray's are related, but my experience has been that the barbecue is much better over on Old Poole than on Capital Blvd., 'tho' I do like to do the buffet at Don Murray's. And you're right, they're inconsistant...some nights it's dry, some nights it's soaking (you can squeeze the liquid out of it), some nights it's extra hot (spicy) and some nights you have trouble even finding a pepper flake in it. I've eaten at both the Barbecue Lodges as well, and found them not necessarily inconsistant, but nothing to write home about. I live behind the one on Capital Blvd., so it's nothing for me to walk over there and get some 'cue and slaw occasionally. It's worth the walk, but, as you pointed out, not worth a long drive... (g)
If you have never tried the Murray's on Old Poole, I'd encourage you to.
As far as the place south of Sanford, yeah, picnic table and "mineral museum" (and indian artifacts, if I remember the relatively new hand painted sign out front)...that's Jones Family. It's not bad, but I'm an eastern Carolina barbecue follower, so to find a Lexington 'cue joint this close to the Triangle is bordering on profanity... I like 'em all, but no barbecue comes close to spiritual awakening than a good eastern Carolina 'cue... :)
As far as a review, well, I just don't have the time...I wish I did, but I don't between my work and my primary hobby: NASCAR racing. I'm a huge fan, and have been known to make it to close to two dozen various races (of different series) within a season.
Okay, enuf babbling from me...just wanted to let you know about Murray's.
Take care!
robin

From: "Joy L. Douglass" joy_douglass@spammerssuck.com
To: kent@hkentcraig.com
Subject: NCBBQ
Date: Sat, 6 Mar 1999 19:42:30 -0500
Hello Kent.
I grew up in Shelby, NC and the BBQ by which I judge all BBQ is Alston Bridges on highway 74. Please try it if given the chance!
They have red slaw which I love and haven't found around the Triangle. Also, the hushpuppies are so good, I almost break down in tears.
Joy Douglass

From: tntrheel1@nospam.net David Hooper
Date: Sat, 6 Mar 1999 13:15:34 -0500 (EST)
To: kent@hkentcraig.com
Subject: BBQ
I have to agree, I am from the eastern part of NC originally(Fayetteville for 14 yrs, then Chapel Hill for 10 years.) I grew up on eastern style,so the first time I tasted western style, I was nearly apalled for the fact that I thought someone had used bbq sauce when making there bbq. I now live in east TN and its still basically the same as western style, but more brown sugar added to the recipes. Thanks for your home page. I do have one question?
Did you eat at the Allens on 15-501 south on the way to Pittsboro, or the one on 86 north heading to Hillsboro? I liked the first one better than the second personally. I thought the bbq was a lot better and cooked more thoroughly.
Dave Hooper

Date: Thu, 04 Mar 1999 21:21:53 -0500
To: kent@hkentcraig.com
From: rl belyea naskarma@nospam.net
Subject: Western-style barbecue
I saw the post you made to triangle.dining, and took a few minutes to check out your web site. Very good...very interesting, but missing one fact:
"Western-style" NC barbecue is more commonly refered to as Lexington or Lexington-style barbecue, in honor of the town of Lexington, the self-acknowledged Barbecue Capital. You might make mention of that in your dissertation on the types of NC barbecue.
Okay, I just found your page on Lexington barbecue, but you really should point that out in your differences page, because anyone coming in from out of state will hear "Lexington" way more often than "western". And BTW, there's a barbecue joint just south of Sanford (Tramway, I think the area is called) right on Rte. 1 that serves Lexington barbecue. Can't remember the name of it, but I stopped there on my way down to Rockingham a couple of weekends ago...and was a little surprised (and a tiny bit dismayed, as I'd had my heart set on eastern 'cue) to find Lexington 'cue this far east.
And, if I may be so bold as to point out, "doses of ketchup" is plural, so they "-are- added to the vinegar base". :)
Otherwise, keep up the good work, and if you're taking a vote for best place in Raleigh, I'd have to vote on Murray's Barbecue on Old Poole Road...simply the absolute best this girl's found. :)
Just wish they were open on the weekends...
robin
naskarma@spammerseatthis.net
BB What goes around, comes around...and around...and around...and... AB

Date: Thu, 4 Mar 1999 17:38:39 -0500 (EST)
From: Larry Boles lboles@email.nospam.edu
To: kent@hkentcraig.com
Subject: BBQ
Kent,
Nice page, I am glad someone finally put this info online.
I agree wholehoggedly with your reviews. Everyone around Chapel Hill is always talking about how great Allen and Sons is, but I think they are all recently arrived Yankees. I grew up west of the tomato line (85 and 220) and will always favor pork shoulders. While I am in the triangle I will visit Bullock's whenever possible.
Larry C. Boles
Phone: 919.BR549 :)
Dept of Biology CB#3280
Email: LBOLES@email.nospam.edu
Univ. of North Carolina
Chapel Hill, NC 27599-3280
http://www.unc.edu/~lboles

From: Retroraider@neverspam.net (Timothy Adkins)
Date: Wed, 3 Mar 1999 21:24:55 -0500 (EST)
To: kent@hkentcraig.com
Subject: Re: Bar-B-Q Restaurant Reviewers Wanted!, No Spam, Non-Commercial
Hey. How ya doing? I just read your post regarding BBQ reviews, and though I don't know much about the subject, I (and I hope I didn't overstep my bounds) forwarded your post to rec.sport.football.college in hopes of helping you out. These guys are BBQ Gods! and are very passionate about BBQ. They talk about it frequently on the ng during the off season, and I am certain they have the expertise to help.
Like I said, I hope I haven't caused any problems. Some of these guys are pretty spirited in their responses, but like I said, they're experts.
Much luck on the webpage, which by the way, is very informative.
Timothy
Retroraider@neverspam.net

Date: Wed, 03 Mar 1999 16:47:23 -0700
From: Don Corn decorn@pophost.spamsucks.net
To: kent@hkentcraig.com
Subject: Eastern NC BBQ
Your explanation of the Eastern NC BBQ is the best I've seen. The only thing missing are addresses of suppliers who can ship this ambrosia to Idaho. We've been devotees of this stuff for a number of years but never have known where to get it out in this part of the country. Any help you can give me will be very much appreciated. {I told him about my review of King's BBQ of Kinston on the main BBQ Page, which will ship anywhere~~~Kent}
Don

Date: Wed, 03 Mar 1999 12:35:18 -0500
From: Tom Williams Tomw@nospam.edu
To: kent@hkentcraig.com
Subject: try this
I have tried BBQ all through the south and agree that the places in and around lexington are supreme. You should try Bubba's BBQ at exit 16b on I77 north of Charlotte. Very good eastern style BBQ. and for a change of pace try Piggy Park in Columbia, SC. It's a mustard based sauce I have found no where else except in S. Carolina. I have to take my relatives there when they visit.
Tomw@gwm.sc.edu

From: "Beth Clapp" clapp006@mc.nospam.edu
To: "H.Kent Craig"
Date: Wed, 3 Mar 1999 09:28:15 -0500
Subject: Allen & Son BBQ/Chapel Hill...Stevie James BBQ/Rougemont...
I appreciate your reply. It would probably not be a good idea for me to write a review for them (Allen & Son BBQ). See, I worked there for 4 years in high school and the owner gave me the job. They are good people. My parents still live in the same house up the street that I was born to. So I am a native of NC BBQ. Don't get me wrong, just because I am born and bred here does not mean I love BBQ. Remember I worked there. I rarely eat BBQ these days for that reason. I just believe that if I did still work there, that customers should let businesses know if they are dissatisfied with the service or food. This way things get better not worse.
On another note, I have not read any of your other reviews. I accidentally came across your review of Allen and Son searching for something else.
If you have not tried Stevie James BBQ, you need to. He is out of Rougemont and only caters. He does not have a restaurant. He has wonderful BBQ. I am not putting Allen and Son down, but again I worked there.
Thanks for the conversation.
Beth

Date: Tue, 2 Mar 1999 11:35:53 +0500 (EST)
From: William Walker wwalker@nospam.edu
Subject: Allen & Son BBQ, Chapel Hill, NC....UGGH!!
I had the second worst BBQ that I had ever had in North Carolina last evening. Since Bob Garner insists even off camera in recommending Allen and Son's north of Chapel Hill, my scholarly duty forced me to give it a current taste. I made the mistake of ordering the large chopped BBQ and slaw platter. If I had placed the pork in a colander I guess Icould have drained 1/3+ cup of grease! I could not taste ANY hint of hickory smoke. Had I not seen the Garner Video , I would have guessed that they had taken some very fat pork, added some fatback and cooked the gob in a crockpot!!! The hush puppies had absorbed 1/3 inch of grease.
The slaw was coarse ( OK ) but awash in mayonaise dressing. It made Bullock's look dry. The " homemade " lemon meringue pie was strange; the meringue was utterly flat and the filling was eatable but unlike any I have ever seen on earth. The tea was undistinguished. The overpricing was the nail in the coffin.
Weather permitting, I hope to make a medicinal healing journey to Holiest Riedsville wednesday or thursday of next week.
Only" manna " from the burning slabs of that revered shrine can heal the trauma that my taste buds, stomach , soul and WALLET have endured.
I will alert the faithful when I undertake my pilgrimage.
Bill

From: "gregoryc & myra taylor" gmht@nospam.net
To: kent@hkentcraig.com
Subject: bbq
Date: Mon, 01 Mar 1999 16:05:34 -0500
i agree with your assessment of stephenson's unfortunately it is the closest to me (angier). Is the white swan on us 301 between four oaks and smithfield of the same lineage as the one in clayton, i would assume it is?
you have a very good site, i found it on the Yahoo canoe and kayak page.
--- "W. Charles Barrett" zuf2@worldnet.spamsucks.net wrote: I had a friend from Rocky Mount give this one to me almost 30 years ago...It is great.

BBQ Chicken

Cup to cup & 1/2 of vinegar
1 1/2 tblspoons crushed red pepper
1/2 tsp cayanne
1 tblspoon honey
salt & pepper to taste

Cut the chicken down both sides of the back bone removing it. Take breast cartlage out but do not seperate chicken halves. Rub chicken with salt. Place chicken , skin side up over hot charcoal fire and cook slowly for one hour or until juice of chicken bubbles in the lower leg.
Turn chicken over and apply sauce liberaly. Cook another 30 min to 45 min or until thigh joint moves easily.
The secret is to use a hot fire but keep the chicken high so that it cooks slow and even. Also put lots of sauce on the last 45 min. This is the best chicken I have ever had.
Thanks
Sandy Barrett
Greensboro, N.C.

July 27, 1999
Lmorg123@aol.com wrote:
Hi Kent,
I enjoyed reading your pages. I used to have a recipe that was given to me by a neighbor and was labeled as NC BBQ. I cannot remember the amounts, but do remember the basic ingredients. Vinegar (I used cider-vinegar), worcestershire sauce, prepared mustard, bottled hot sauce, red pepper flakes, salt, and thyme. I am wondering if this sounds at all familiar to you. The recipe was used with a pork shoulder (I cooked in the crock pot, all day). From reading your pages, this recipe was not TRUE NC BBQ. But, it is delicious. I would love to have the complete recipe again, if someone in your readership has ever heard of it.
Thanks,
Linda
If anyone has the recipe she's looking for, please email it to her, thank you...her addy above is correct (NOT spambot protected) and hotlinked for your convenience~~~~Kent

July 24, 1999
--- Flynn611@nospam.com wrote:
Thought I would drop you a line and tell you about our dining experience at Aunt Bea's in "Mayberry" NC on HWY. 52.
We pulled in thinking it had to be better than other western NC BBQs we had tried in the past, boy were we in for a shock. They use the entire pig, gristle, skin and veins, everything. The BBQ was served with a side of fries and your choice of slaw, regular and BBQ slaw. My fiance had the regular slaw and I tried the BBQ slaw. Neither were edible. I tried one bite of this shredded cabbage and BBQ sauce and spit it in my napkin, while her's contained sugar only with some salt and pepper. The BBQ itself was floating in juice and water, evidently intended to keep the Q hot in it's container. The fries were good, but wet from the Q juice.
The hushpuppies were little round balls and tasted of old grease and onions, and were cold. We both covered the BBQ with their HOT sauce which actually had a good flavor. Now, we paid almost $14 for these 2 trays, plus drinks. Sorry to say but they will never get our money when we visit the area again. We gave it less than 1 pig.
Dennis Brown
Kinston, NC

July 22, 1999
--- RANDB11@aol.com wrote:
My husband and I moved to Florida from North Carolina in 1977. Every time we return to North Carolina for visits we always bring a few pounds of the BBQ home with us. We were very surprised the first time we went into a Florida BBQ restaurant. What they call BBQ down here is definitly not what we North Carolinians call BBQ.
I enjoyed reading about Wilbur's BBQ in Goldsboro. My grandfather years ago owned all the property from Hwy 70 back to the Seymour Johnson AFB and sold the piece of property to Wilbur for the restaurant. I lived in the brick house that is located next door. The memories of the aromas!!!
Thanks for publishing such a fine tribute to North Carolina BBQ!
Bev Whiteside

Date: Mon, 19 Jul 1999 14:23:01 -0400
To: kent@hkentcraig.com
Subject: Great Page
Kent,
I became aware of your website by means of a a list of great barbecue sites in "The Gainesville Sun" (a.k.a The Gainesville Mulletwrap), but I must say that this list was the first true piece of useful information I ever got out of it.
Not all of us Floridians are heathens when it comes to barbecue, even if Sonny's was founded here. Quite a few of my fraternity brothers and I can think of no better way to pass these hot summer days than sitting out by the pit smoking a thick slab of ribs or a big, meaty pork shoulder along with some homemade sauce, all the fixins and ice cold beer. We are always on the look-out for new ideas and your site definitely provided me with some great ammo for the next time we fire up the pit.
Thanks,
Drew Bailey

July 14, 1999
--- Smith mps@nopsam.net wrote:
I was born in Durham, have spent a good deal of time East of I 95. Bullocks is ok, but is not in the same class of:
1-B's BBQ in Greenville. Absolute best, don't try to call, they still don't have a phone. The most pure Q you will ever taste, no misc pieces. They close when the Q is gone. Best sauce in NC. 2-Parker's in Greenville. Excellent all around. Brunswick stew perfect. 3 - Starlight in Ayden. Capitol of BBQ, have a rotunda on their building!
Bullock's is no where near the above 3, which are true Eastern places.
Thanks very much for the info on Brookwood BBQ. Tried for first time this past wknd, led me to this site, was outstanding! I appreciate knowing how to get more.
Really like your site--Happy eating Mike

July 12, 1999
--- Tom Rash Trash@nospam.cc.nc.us wrote:
Kent,
You are offering a valuable service, for not only do people need to know where to eat, they also need to know the places to avoid given that most barbecue just edges out shoe leather. Chaplin might like it, but others beware. Herewith some comments, observations, dissents to share with your readers and you:
1. Your comments about sliced versus chopped are misguided, I feel. Lexington #1 and Bridges in Shelby serve it sliced, and my friends and I, aficionados all, prefer it that way. Why? Well, chopping barbecue covers mistakes, for the fat, gristle, and overcooked portions can be masked by the good stuff. With sliced cue the meat and that which is undesirable are there before you, separate and definitely not equal. Why the prejudice against sliced, which is as elemental as it gets, short of tearing the meat off with your teeth?
2. If there is better meat than that served at Lexington #1, it has to be where the Big Guy eats. I've never had a bad bite of meat there, and the tea and hush puppies are good, too. Add that the service is quick and friendly, and you have a little slice of heaven here on earth.
3. When I can get an address I will review Bridges Barbecue in Shelby; until then suffice it to say that any cuephile needs to head to Cleveland County to experience the total package: barbecue, sweet tea, hush puppies, and barbecue slaw. Catch Reds, as the local call it, on a good day and you have a four-pig experience to rival the best of Lexington; hit an off day and you still are at three pigs. The quality of the meat does vary, but the tea, left on the tables in little green pitchers, is the best in NC, and the hush puppies are a notch above Lexington #1 or Bullocks. The red barbecue slaw is a love-or-hate proposition, but those who grew up eating it will have no other.
A note: Don't confuse Reds with the other Bridges Barbecue. Reds is on Highway 74, across from the Cleveland Mall.
4. A word of advice and caution: Come to Asheville for the scenery, arts and crafts, music, and climate, but don't come here expecting to find barbecue. So far all I've eaten is pale, rubbery meat that has flavor only if you coat it with the accompanying sauce. To rate this stuff even one pig would be an affront to that pig.
5. I have eaten twice at Stameys in Greensboro (near the coliseum). The meat was bland; the service was indifferent. One pig, to be nice.
Tom Rash

July 11, 1999
--- "James Miller, Jr." jalmillerjr@worldnet.nspam.net wrote:
It's name is forgotten in time, for it was over a decade ago, and I was an infrequent visitor to Salisbury. It's location was on East Innis Street, along the main road into downtown Salisbury from highway 85. It stood on the right corner where Innis crossed the bridge over the Southern Railroad mainline tracks.
New in Salisbury town, I was looking for a barbeque place to eat. And looking for real wood somewhere about the premises which would promise real smoke-flavored barbeque. There under the overhang was the wood...I turned my car in. Inside, somewhat dim, very smoky, and delightfull to smell, I espied a barbeque place like no other I'd seen before, or since.
Towards the center of the dinning room were three or four medal, possibly copper, covered, brick cooking pits. They were square, about two feet high. Inside each raised pit, only pork shoulders were cooking. I ordered. The waitress took a big fork, opened the pit lid, smoke and sweet smells arose. She carried the hot shoulder to the table, and sliced the pork patron a platefull, then asking, do you want it chopped?
I did, and she did, there at the table. The barbeque was good, but I was sold on the place's unique sizzel, the unique smoke-filled, smell filled, delightful to the eye to see, atmosphere.
I'd never seen such before, nor experienced such since. This unique Salisbury barbeque sizzle is much missed.
J.A.L.Miller, Jr. (James Alfred Locke Miller, Jr.),
7912-H Harris Hill Lane,
Charlotte, N.C. 28269-0704. Phone 704-BR-549.
P.S., Why did it go out of business? Did that unique cooking style violate the code?

From: James Miller, Jr. jalmillerjr@worldnet.nospam.net
To: kent@kentcraig.com
Sent: Sunday, July 11, 1999 12:18 PM
Subject: Barbeque, North Carolina, and suchlike.
Barbeque, N.C., is located in Harnett Co., N.C., on Barbeque Church Road, midway between Sanford and Fort Bragg, N.C.
I believe the book The N.C. Gazetteer says it was founded in the 1750s by white settlers from the Caribbean who observed early morning smoke (fog) lifting out of the ground. This smoke reminded them of, looked like what they had observed of native Caribbean Indian barbequeing meat in the ground. The old country first settler Barbeque (Presbyterian?) church is lovely and by chance I arrived early in the dawning and espied exactly what the first settler namers saw whisps of smoke-like fog arising out of the earth.
Arise, arise, and go yee to the land of barbeque and be yee then in a most heavely place, a sanctuary of most delicious delights most pleasing to the (palet?), the soul subsisting in the sauce.
Jim, Charlotte, N.C.

July 9, 1999
--- Jenny Jernigan jenny.jernigan.h38o@spamfreefriday.com wrote:
I am originally from Hamlet, NC and now live in Jacksonville, FL. Needless to say, I am a true BBQ connoisseur! I like the Eastern version with the vinegar best. I can't find that type of BBQ in Florida, so I stockpile as much as I can when I visit NC and bring it back with me! I especially like Revels, located in Bennetsville, SC and Rockingham, NC. I am ordering from Kings and will let you know how it is. Thanks for the great information on your site! I particularly like the reviews and reading others' comments.

June 29, 1999
--- "Peter M. Lance" pmlance@email.nospam.edu wrote:
I am a Yankee who has travelled all over the state on a BBQ odyssey since I arrived in NC. While that does make me a novice, it also means that I'm more objective: I don't have seem deep prejudice toward one type of BBQ or another going into this. I do really like Bullocks, but I must tell you now that I am deeply suspicious of your Allen & Sons review.
I have been there at least 100 times. I have never encountered uncooked pork (and, by the way, I basically grew up in a Sicilian kitchen: I do know the difference). I think that either you are wrong (some shades of pink do not imply uncooked) or you are referring to the other Allen & Sons, down 15-501 south, a few miles north of Pittsboro. I have to tell you, I'm fond of alot of BBQ places, but Allen & Sons serves some of the finest that I've ever tasted.
Give them another chance: life is too short not to!
Regards,
Peter Lance
____________________________________
Peter M. Lance
Department of Economics
Gardner Hall
CB 3305
University of North Carolina at Chapel Hill
Chapel Hill, NC 27599-3305
email: pmlance@email.nospam.edu

June 18, 1999
--- Bill Walker wwalker@email.nospam.edu wrote:
Kent,
I made another BBQ run to Short Sugar's in Reidsville yesterday. In addition to the manna, I got 4 of their 50th anniversay T-shirts including a free one they gave me in appreciation of my missionary work. I had planned to fork out $75 for their limited 600 edition 50th Anniversary Print. Instead for $10 more I got #50 of the first 50 Artist's Proofs. The print shows Short Sugar's as it was in 1949. Since then they have added a dining area to the left of the door. The original just had the counter and stools. You can still honk after 11:00am and get curb service.
Dave is thinking of expanding , adding more grills in order to handle BBQ ribs. He has been looking at the success of a place called Corky's in Memphis Tennessee.
I picked up a new book on the Time-Life press, "Barbecue America" by Rick Browne and Jack Bettridge at our Student Store. It has lots of photos of BBQ culture nation wide, seperate chapters on fish (salmon!), beef, lamb, etc. asa well as pork. Lots of recipes. Short Sugar's and Lexington #1 are the only places in the State to make their list of Barbecue Shrines nationwide.
I spent June 6 - 12 in Charleston, S.C.. The signature dish of the city, She Crab Soup has become very hard to find. Fewer restaurants even serve it. Several that had had excellent version seem to have lost their recipe or cook. For years Hyman's Seafood and 82 Queen , two of my favorites had good versions.
Now Hyman's is a thin salty luke warm gruel and 82 Queen's is like a luke warm pudding, far too thick. The best she crab (and cheapest) is at Alice's Restaurant around 468 N. King Street about a block from the new Visitor's Center.
It along with Jestine's on Meeting Street has lots of good home style Low Counrty cooking. You can get out of both for under $10, not easy at any others in the city. Hyman's is best for straight seafood fare, fresh fish, crabs, shrimp, scallops fried, broiled, blackened or jerked.
Slightly North of Broad Street ( SNOBS) is an excellent slightly pricey place. I had their grilled tuna salad but probably hurt the cook's feelings by insisting that they cook it medium not rare. It was melt in your mouth great.
Bill

June 13, 1999
--- Scott Carson carsons001@nospam.rr.com wrote:
Thank you for your amusing and informative article about NC Style Bar-B-Q.
Being a native of Georgia and having lived on the coast of North Carolina for three years, I thourouly appreciate your dedication to the culinary arts.
However, I have to take issue with your opinion of hushpuppies. They are not just balls of cornbread; they contain chopped onions and spices. And, you can find them all across the Southeast. Ever seen the classic movie "Smokey and the Bandit"? Try any "all-you-can-eat" catfish resturant in Georgia for the real thing.
There's plenty o' food left. Help yourself.
Scott

Sun., June 13, 1999
--- jhsbrn jhsbrn@spamforsundaybreakfast.Net wrote: Kent,
I enjoyed your web page...seems we have a little in common. I canoe, as well, and enjoy "eastern style" NC barbeque. I'm originally from Pikeville, NC...which is half from between Parker's in Wilson and Wilbur's in Goldsboro. I still have plenty of kinfolk in Wayne County, so I partake as often as I go "home". Some of my relatives run a barbeque place near Charlotte...ever heard of Lancaster's Barbeque near Mooresville? My cousin who owns and runs this place is a grandson of the late Tommy Lancaster known to thousands as "Big Daddy" of Big Daddy's Restaurant (originally and formerly Kure Beach and now Mooresville).
I live in SC now, not far from Charleston (Walterboro, to be exact), and barbeque the way I'm used to at home it is hard to come by here. I tried some of your recipes and they turned out real well...especially the red potatoes (Parker's style). Seems everyone is making barbeque sauce for sale in Wayne County, so getting good sauce is easy.
Anyway, thought you'd like to know. I kind of stumbled on your canoeing web page and hit the barbeque link. My wife is from Buck Swamp, a frog's leap from Nahunta (pork capital of the world), so she knows good barbeque too. Thanks for having the info available...we enjoyed a great evening's meal, courtesy of you.
Jim Brown

Purely American Foods 1060 West 35th Street Norfolk, Virginia 23508 757-622-7548

Contact: Ray Leard, President
757-622-7548
Wed., June 2, 1999
For Immediate Release
Purely American Foods acquires Virginia based Peter's Beach Sauce Company. Plans national rollout.
Norfolk, VA ~ Purely American, an eleven year old manufacturer of over 70 hand-crafted bean soups, chilis, pastas, and grain-based food mixes, recently acquired Peter's Beach Sauce Co. of Virginia Beach, Virginia.
Peter's is a well-known regional company whose primary product –~Peter's Beach BBQ has been voted the best Carolina style (vinegar based) BBQ sauce in America by Bon Appetite Magazine (July, 1996).
Ray Leard, President, indicates that plans include an immediate national rollout of the sauce using well-established regional specialty food distributors.
For more information, interested retailers and distributors should contact Ray Leard @ 757.622.7548, (fax) 757.622.3640, e-mail www.purely_american@juno.com, and web site: www.purelyamerica.com.

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