Reviews

Hubba Hubba Smokehouse – Flat Rock, NC

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Name: Hubba Hubba Smokehouse
Date: 5/27/21
Address: 2724 Greenville Highway, Flat Rock, NC 28731
Order: Indecision plate (pork + brisket), collard greens, sautéed slaw, cornbread (link to menu)
Pricing: $$

Speedy: I had heard about Hubba Hubba Smokehouse a few years ago and had always wanted to go, but due to seasonal opening and limited hours, along with being tucked away in Flat Rock, NC, I hadn’t had the chance to make it over. However, the recent retirement and move of Mama and Papa Speedy to just 20 miles away afforded me the opportunity on my latest visit.

Monk: Hopefully you heard about them when I visited a couple years ago and also when we profiled their pitmaster Spencer Purcell. But you may have also heard of them from their addition to the Historic NC Barbecue Trail a few years back.

Speedy: Hubba Hubba is tucked away in a small plaza off Greenville Highway, along with a couple of other food establishments. The building itself is a small brick building that holds the smokehouse and kitchen, with all of their seating outside. I went to the counter and placed my order, then found a seat in the courtyard.

My name was called in short order and it was time to dig in. I judge any NC barbecue restaurant on the pulled pork, and Hubba Hubba passed that test with flying colors. The pork was tender, smoky, and moist. I didn’t add any of the sauces available, but I do think the vinegar sauce would have added a little tang (they also have a NC sweet and a mustard sauce). While I prefer finer chopped pork (Lexington style), overall, I enjoyed this pulled pork quite a lot, and will order again. 

Monk: I tried the pork with their vinegar sauce just a week earlier myself while passing through on my way to Brevard, and it was definitely a great combo.

Speedy: There have been a few places in the Carolinas doing Texas-style brisket, but Hubba Hubba’s is different. It does not have the same richness and peppery bark, but still has good peppery taste. For one bite, I prefer the Texas-style, but also there was not the same gut-bomb feeling after eating. I think this brisket is better suited for a sandwich, but still solid, if not spectacular. 

Monk: Agreed that they aren’t trying to replicate a central Texas-style brisket, but I also dug what they are doing.

Speedy: I usually just gloss over sides both when eating and reviewing barbecue restaurants, but every once in a while, there’s a side that’s just so good that it deserves some extra attention. The collard greens fit that bill. They were fresh, tangy, and delicious, with bits of pork included. Overall, these were among the very best collards I’ve had and a must order.

The sautéed slaw was not my favorite, as I like the contrast of crisp and crunchy slaw in a barbecue meal, so I’d probably skip those next time. However, pitmaster Spencer was nice enough to bring me a side of a new menu item – the Brunswick stew. According to Spencer, this will be added to the menu soon, and that’s something I’m happy about. The stew was a little sweeter than I’m used to in a Brunswick stew, but very flavorful. Another very solid item.

Monk: Looking back, I’m surprised we didn’t order the collards on my previous visit but I’ll have to get them next time along with that delicious-sounding Brunswick stew.

Speedy: Overall, Hubba Hubba Smokehouse is one of the better barbecue meals that I’ve had in Western NC. I’m glad to finally have the opportunity to check it out and hope to be back soon.

Ratings:
Atmosphere/Ambiance – 2.5 hogs
Brisket – 3 hogs
Pork – 4.5 hogs
Sides – 4 hogs
Overall – 4 hogs

Bobby’s BBQ – Fountain Inn, SC

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Name: Bobby’s BBQ
Address: 1301 N Main St, Fountain Inn, SC 29644
Order: 1/2 lb brisket, 1/2 lb pork, 1 original sausage, 1 jalapeno cheddar sausage, corn pudding, mac and cheese, green beans (link to menu)
Pricing: $$

Monk: Octavius “Tay” Nelson and his wife, Sarah opened Bobby’s BBQ in Fountain Inn, SC after Tay spent a few years learning how to smoke from YouTube videos. Yes, really. Tay actually originally grew up in Fountain Inn and Bobby’s is named after both his dad and brother (Bobby Sr and Jr) who both passed away within a few months of each other in the late 00’s. Tay came up with a barbecue seasoning first in 2010 and the restaurant came later in 2018.

The restaurant is central Texas-inspired which as mentioned above, Tay learned from watching different tutorials on YouTube. The Texas of it all is evident if you take a peek into the smoke room and see two huge offset pits with stacks of wood.

As for the barbecue, I found it to be above average but not transcendent. The brisket had good flavor but was not the most neatly sliced by the meat cutter, who hacked and sliced through the end of a brisket.

The pork was dry which is almost to be expected from a Texas-style joint at this point.

On this day, they had two sausages, both an original and a jalapeno cheddar. Of the two, I preferred the jalapeno cheddar, though both were above average.

From a sides perspective, both the mac and cheese and corn pudding shone, and I particularly liked the corn pudding. The green beans were a bit bland and were cooked within an inch of their life.

Bobby’s BBQ is a great story, with food that mostly backs it up as well as a great setting. It’s worth seeking out in the greater Greenville area.

Ratings:
Atmosphere/Ambiance – 3 hogs
Brisket – 3.5 hogs
Pork – 2.5 hogs
Sausage – 3.5 hogs
Sides – 3.5 hogs
Overall – 3.5 hogs

Smoke Show BBQ – Charlotte, NC

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Name: Smoke Show BBQ (pop-up at Crown Station)
Order: 1/2 lb brisket, 4 St. Louis cut rib, 1/4 chicken, potato salad, cole slaw, mac and cheese, baked, beans, banana pudding (link to menu)
Pricing: $$

Monk: Ever keeping my eye on new barbecue restaurants or pop-ups in Charlotte, I was caught off guard by a recent Charlotte Magazine article listing 4 pop-ups to know including one Smoke Show BBQ. The pop-up is owned and run by Brandon Belfer, a chef who attended Johnson & Wales culinary school in Charlotte and who according to that article has worked for a lot of great chefs and kitchens in Charlotte including The Stanley with Paul Verica, The Crunkleton, The Asbury under former chef Matthew Krenz and current chef Mike Long, and Kindred and Hello, Sailor under Joe Kindred and Craig Diehl.

Belfer is originally from the town of Pleasanton outside San Antonio, so he grew up around Texas barbecue and that is his focus for Smoke Show. Every 2 weeks or so, he runs his pop-up from a literal pop-up tailgating tent in the parking lot at Crown Station in NoDa (just around the corner from the former Monk residence).

And Belfer’s barbecue shows some promise but did have some issues on this day. The Creekstone brisket had a nice bark but had some issues with consistency and texture and could have used a little more trimming of the fat cap. Brandon eventually introduced himself and mentioned he was breaking in a new smoker. On top of that, for this cook he was delivered larger-than-expected briskets (16 pounds vs. his normal 12 pounders). I could tell those variables affected this particular cook but as I mentioned earlier, there is promise.

The St. Louis cut ribs were best part of the meal and had some real nice flavor, even if the ribs weren’t the meatiest. The smoked chicken was a solid option as well but probably could have benefitted from some direct heat to crisp up the skin (I’m assuming it was smoked on an offset like the rest of the meats but could be mistaken there). Beef ribs were a special, and while I didn’t order on this go round I’ll get to it eventually.

All of the sides were well made and showed off the culinary skill of Belfer; this day we got mac and cheese, potato salad, baked beans, and cole slaw. And to top off the meal, the banana pudding with some sort of caramelized crumble topping was awesome. I’ll be ordering that ‘naner pudding every time I come back.

Smoke Show BBQ is well worth keeping an eye on as a new player in the Charlotte barbecue scene, and I look forward to giving them another shot in a few months.

Ratings:
Brisket – 3 hogs
Ribs – 3.5 hogs
Chicken – 3 hogs
Sides – 4 hogs
Overall – 3 hogs

Edley’s Bar-B-Que – Nashville, TN

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Name: Edley’s Bar-B-Que
Address: 908 Main Street, Nashville, TN
Order: Half rack of ribs, green beans, corn bread (link to menu)
Pricing: $$

Speedy: Recently, I got a surprise call from John Tanner of John Tanner’s Barbecue Blog letting me know that he and wife Nancy were coming to Nashville for a weekend and wondered if I wanted to join him for a meal. We initially decided to go to Shotgun Willie’s – a joint I’ve been meaning to get back to, with Edley’s as a backup plan if there was rain (as Shotgun Willie’s did not have indoor tables last time I was there). Well, sure enough, it was a pretty nasty Saturday, so we moved our lunch to the backup spot. 

Monk: John and I grabbed lunch last October at Midwood Smokehouse while he was in Charlotte visiting relatives so I was happy it worked out for Speedy to meet up with him. John’s a smart, cultured guy who knows his barbecue but also a heck of a lot more. I was certain he and Speedy would get along famously. 

Speedy: I don’t go by Edley’s often, as it’s not among my favorites in Nashville, but the last time I had gone, the brisket sandwich was above average, so it was time to go for a proper review. The restaurant now has four locations (three in Nashville, one in Chattanooga), and this visit was to the East Nashville location, which is a decent sized restaurant with a nice patio and good craft beer bar. 

Even arriving by 11:30, the restaurant was starting to get a little crowded. John and I went up to order while Nancy secured a table.

John and Nancy both opted for the pork plate, but I chose the half rack of ribs, as I’ve never ordered that from Edley’s before. The food came out quickly and it was time to dig in.

Unfortunately, this meal didn’t do anything to change my opinion of Edley’s. The ribs came well seasoned and drizzled with sauce, but were a bit overdone. The flavor was fine, but didn’t stand out as anything special. I did have a bit of pork as well, which came sauced with a brown sugar-y sauce that sweetened the pork a bit too much. Another average offering. The green beans were good, and included chopped bacon, and the cornbread was very good (and a little spicy!).

The highlight of the meal was definitely the company; I enjoyed hearing about John and Nancy’s travels, and particularly their visit the previous day to Ramey’s – a whole hog joint between Nashville and Memphis that I haven’t had time to visit yet (but definitely will). John, I hope we can have another ‘cue meal soon.

For more on Edley’s Bar-B-Que, check out:
Marie, Let’s Eat!
John Tanner’s Barbecue Blog

Ratings:
Atmosphere/Ambiance – 3 hogs
Pork – 2.5 hogs
Ribs – 2.5 hogs
Sides – 3.5 hogs
Overall – 2.5 hogs