I'm headed to N.C. this summer and am interested in hearing of folks
favorite Barbcue joints.
I have read that The Lexington is outstanding and should not be
missed, any others?

thanks
Paul

chefmcc wrote:
> I'm headed to N.C. this summer and am interested in hearing of folks
> favorite Barbcue joints.
> I have read that The Lexington is outstanding and should not be
> missed, any others?

Here's a list:
http://www.ibiblio.org/lineback/bbq/jnts.htm

Just keep in mind that NC bbq is .... well, it's different from what folks
not from NC might expect.

--
Dave
www.davebbq.com

chefmcc wrote:
> I'm headed to N.C. this summer and am interested in hearing of folks
> favorite Barbcue joints.
> I have read that The Lexington is outstanding and should not be
> missed, any others?
>
> thanks
> Paul
>

There is

Smithfield's Chicken N' BBQ
7304 US Highway 64 E
Knightdale, NC 27545
(919) 865-1905

I have not been there in a few years since they moved to there new location, but
it use to be good.

In Raleigh. The one I ate at was Old time BBQ on 6309 Hillsborough St, Raleigh
It was fairly good.

You need to know that in NC there are two different types of BBQ. Western NC and
Eastern NC. Western is normally a vinegar base red sauce and Eastern is a spicy
vinegar made with hot peppers. Normally crushed red pepper

Chris

"chefmcc" > wrote in message
ups.com...
> I'm headed to N.C. this summer and am interested in hearing of folks
> favorite Barbcue joints.
> I have read that The Lexington is outstanding and should not be
> missed, any others?
>
> thanks
> Paul
>

We lived in Lexington for 23 years before headin' to the coast. I still have
to go back to Lexington a few times a year, just to eat bbq. Lexington BBQ
Restaurant is probably considered the bbq showplace around town, and the
people usually lined up out the door is a good indicator of their
popularity. In some ways, that's more an indicator of marketing than taste.
It's good 'q and probably worth a stop, but IMHO it's not the best in town.
It's also not the cheapest. Their bbq sandwich more closely resembles a
biscuit. We prefer the Barbecue Center, on Main St just off of I-85
Business. There's a good chance they'll be cooking shoulders in the shed
beside the parking lot. If so, and you weren't sure you were hungry when you
arrive, just sniff the air a little bit and you'll be starvin'.... We also
like Speedy's, just off I-85 Business on Winston Road (Hwy 150).
~OC~

"Dave Bugg" > wrote:
> chefmcc wrote:
> > I'm headed to N.C. this summer and am interested in hearing of folks
> > favorite Barbcue joints.
> > I have read that The Lexington is outstanding and should not be
> > missed, any others?
>
> Here's a list:
> http://www.ibiblio.org/lineback/bbq/jnts.htm
>
> Just keep in mind that NC bbq is .... well, it's different from what
> folks not from NC might expect.

Ideal for the Tarheel State (from Daniel Laurent):

"Asphalt gigot " (Gigot = lamb or mutton leg in French) is an old festive
tradition of the French building industry, created by the waterproofing
contractors. When the waterproofing contractor finished the installation of
an asphalt roofing system over a concrete building roof, it is the end of
the structural works on that building and the whole project team
celebrates. For such, several "gigots" are cooked in hot melted asphalt.
Yep, hot melted asphalt.
Don't skip yet, see up to the end!

A single gigot should ideally be around 3.5 Kg. (7-3/4 Lbs)
1 gigot for 8 French guests (Should do for 6 guests in the USA)

Other ingredients:
Garlic
Pepper powder
Chilli powder
Olive oil
Salt
Mustard, hot French style, not sweet British style if possible.
A lot of aluminium foil
If available, aluminium foil backed with kraft style paper
A roofing contractor as asphalt boiler + asphalt + operator are required.

Preparation:
Mix salt, pepper, chilli in the Olive oil to your taste and baste the meat
with that mix.
Cut the meat to allow to insert 2 or 3 head of garlic in it.
Till now, easy.

"Packing":
To make sure that the meat will never get in contact with the hot asphalt,
wrap it with aluminium paper, making sure not to leave uncovered areas not
to tear the foil. Tie it up with very fine rope.
Repeat as required. The old timer in France put 4 layers of aluminium and
finish with the paper backed aluminium. If your prefferred roofing
contractor is not used to that, increase the number of layers till you feel
relax.
The last wrap is done with steel wire.

Asphalt:
Shall be well mixed and maintained at 230 Celsius (450°F) minimum all
along. That's the job of the roofing contractor operator.

Cooking:
Put steel bars across the opened boiler, attach the steel wire to them, and
deep the "packs". Cooking time: 26 minutes per Kg. (12 min/lb)
When the meat is cooked, take it out and dip it into a bucket hot water.
Peel off the aluminium foil layers one by one, with special precaution for
the first 2 or 3 ones.
Cut and serve. Guaranteed, it is very nice. Each time I have got one, the
newbees were horrified, tasted it with all due reservations and are now
strong supporters :-)

There are no particular rules about the vegetables and wine going with
that. It is up to the organisers.

I don't have pics of the cooked meat, but I found few about the preparation
at http://www.pariscyber.com/gigot-bitume/index.php

Now, if one of you know a roofing contractor, please let me know if they
are also doing that in the States.
If not, launch the trend!

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

When visiting NC. . ..

Stamey's in Greensboro is very good, and cooked traditional style. In
Raleigh, we usually ate at Barbecue Lodge or Don Murray's. At Barbecue
Lodge, check out their livers and gizzard plate. They also have
incredible turnip greens and cooked cabbage. I also thought that Red Hot
and Blue was pretty decent for Memphis style ribs and LOVE their catfish
sandwich. They also have good baked beans. There's also a pretty
decent place in Durham, over by Brightleaf Square, but the name eludes
me. Downtown in Raleigh, I liked Joe's Mom's a lot for the vegetables
in particular.

As you go further east, about any barbecue place you find is good. I'd
say that ground zero for eastern style is Greenville- home to East
Carolina University. In the western part of the state, it's mostly
Lexington style. Without trying to hurt feelings, I personally rank
that style as my least favorite barbecue, but it's still better than
none at all.<grin>

By the way, I've been seeing mention of St. Louis style of barbecue.
Having grown up in central MO and having lived in KC, I really can't say
I'm familiar with that style or the name. Can someone expand on that?

Nonny

--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.

On Jun 6, 10:22 am, chefmcc > wrote:
> I'm headed to N.C. this summer and am interested in hearing of folks
> favorite Barbcue joints.
> I have read that The Lexington is outstanding and should not be
> missed, any others?
>
> thanks
> Paul

If in Greensboro, try Stameys. If you find yourself around Chapel
Hill, the only answer is Allen & Sons.