3 hogs

Bill Spoon’s Barbecue – Charlotte, NC

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Name: Bill Spoon’s Barbecue
Date: 7/28/12
Location: 5524 South Boulevard  Charlotte, NC 28217
Order: Monk: Daily Special – small barbecue plate with hush puppies, mustard slaw, mac and cheese, sweet tea; Speedy: Large BBQ special – hush puppies, mustard slaw, onion rings (link to menu)
Bill: Monk – $10; Speedy – $11.50 

Monk: In terms of Charlotte, Bill Spoon’s Barbecue is pretty much the closest thing we have to a well-respected, old school barbecue joint. Since 1963, first Bill Spoon himself and now his grandson Steve Jr. has been cooking whole hog, eastern-style NC barbecue on South Blvd. Which in itself is a bit odd considering Charlotte is much closer to Lexington than it is to the eastern part of the state. Nevertheless, despite having lived in Charlotte since 2005 and being well aware of this place, this past weekend was my first visit to Bill Spoon’s. Inside, it definitely looks the part of a proper barbecue joint with wood-paneled walls, white and yellow checked table cloths, and zero frills.

Speedy: Bill Spoon’s has several things on the menu – chicken tenders, fried flounder, etc, but the only real barbecue items are the pulled pork (the signature dish) and the chicken. The restaurant is well respected in Charlotte, with people mentioning it frequently when barbecue comes up in conversation. Like Monk, I had not been despite living in the city for six years, even though it was always on my list of places to try. This sweltering Saturday seemed like as good a time as any.

Monk: Mrs. Monk and I were a few minutes late but before we had arrived so the table could order, Speedy and our other friends had already gotten the first of several baskets of hush puppies (many times fresh out of the deep fryer). That’s right, bottomless made-from-scratch hush puppies – just say the word and they will bring you baskets on baskets on baskets. And that is definitely a beautiful thing – especially when they are as good as the ones here.

Rudy: Whenever a place does this I first get excited…then I start to think they want me to fill up on these and distract me from the barbecue. Hopefully you were able to stay on track and get your fill on the meat.

Monk: *pfft* Please, we aren’t amateurs here.

Speedy: Bill Spoon’s cooks whole hog, which is different than my preferred shoulder-only sampling. However, it’s hard to find too much to complain about when talking about the pork I was served at Bill Spoon’s. It had good flavor, was tender, and had a nice hint of smoke. Overall, I was pleased, though I’m not sure it lived up to some of the accolades I’ve heard from people in Charlotte (who obviously have not been to Lexington).

Monk: The barbecue at Bill Spoon’s doesn’t necessarily need the eastern NC vinegar sauce found on each table, but as a good sauce should, it enhances the pork nicely. I agree that it had good smoke, no doubt attributable to the smokehouse out back.

Speedy: Agreed. I also added some Texas Pete to mine to get a little bit of a kick. None of the sides got me too excited, unless you count the hushpuppies. But Monk, tell them about the slaw…

Monk: Bill Spoon’s is unique in that it actually serves a mustard-based slaw (with some vinegar), as opposed to the typical red vinegar slaw or white mayonnaise slaw. Our disdain for mustard sauce is well documented here, but this was the first time I had seen or even heard of a mustard slaw. I probably liked it a little more than Speedy, but we both agreed that it was better than mayonnaise slaw but not nearly as good as red slaw.

Rudy: I don’t get why places feel they need to put their spin on something as basic as slaw. Just do it the way it’s always made and do it well.

Speedy: The slaw confused me more than anything else. I thought it was OK, but I didn’t feel the need to finish it, like I do with a good red slaw. I wasn’t disappointed in the meal at all, but I feel if you focus your smoking on one item, you should do it really, really well. I don’t think that was the case here, even though the pork was good. If definitely does not supplant Midwood Smokehouse as my favorite ‘cue joint in Charlotte.

Monk: For whatever reason, it took me over 7 years to make my first trip to Bill Spoon’s. Though I will always prefer Lexington style, with its solid, eastern NC barbecue I expect that it will be much, much sooner than 7 years for me to make a return trip.

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

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Bill Spoon's Barbecue on Urbanspoon

Bill Spoon's Barbecue on Foodio54

Rock Store Bar-B-Q – Stallings, NC

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Name: Rock Store Bar-B-Q
Date: 7/20/2012
Location: 3116 Old Monroe Rd, Stallings, NC
Order: Sandwich combo – pulled pork sandwich, red slaw, macaroni and cheese
Bill: $6.00

Monk: Ever on the quest to try new barbecue spots, I realized there was one just a few minutes away from my current client site and by looks alone it appeared to have some potential. Rock Store Bar-B-Q is located in the historic Rock Store building, which circa 1936 was “the only gasoline service station around” (per the website) before becoming a convenience store then a coffee shop and now a barbecue restaurant. Their sign advertises “wood smoked” barbecue and to the side of the building there is even a small wood pile on top of a towable smoker (although to my eyes it appears to have been a while since it had been used).

Rock Store’s menu consists of pulled pork, beef brisket, pulled chicken, and ribs. While Speedy and I generally try to grab one of everything, this was just me and I didn’t want to fall asleep at my desk after lunch so I only went for the sandwich combo – pulled pork sandwich, slaw, choice of side, and a drink all for $6 (tax-included).

Rudy: I believe that Speedy already set the standard for eating alone, you still have to eat the entire menu…you don’t have a choice.

Speedy: I have actually been here before, though it was pre-blogging. I don’t remember such an extensive menu, but I do remember the cheap lunch special. This may be worth another visit to try the other meats.

Monk: Side note – the disturbing trend of folks explaining barbecue to me continued, this time with the choice of slaw. They guy at the counter taking my order explains to me “We have a mayonnaise-based slaw and a vinegar-based slaw,” to which I ordered vinegar (obvi). Now this approach is understandable since some people do need the explanation. And I wouldn’t have an issue if he did this to everyone. BUT for customers after me, I distinctly heard the guy ask customers if they wanted “white or red slaw.” No explanation, no patronizing, just treating them as knowledgeable barbecue customers/human beings. So, for the record, to date I have been explained the difference between eastern and western NC barbecue, what white and red slaw is, and what Cheerwine is. Now, all I need is to be explained what mac and cheese or hush puppies are and I will have hit for the cycle of barbecue for dummies. What is going on here? Do I have “YANKEE” stamped on my forehead?

Rudy: You do have a certain “you ain’t from ‘round these parts” look to you…

Speedy: Were you taking a million photos again? Or dressed like you walked out of a Brooks Brothers catalog?

Monk: I mean, I’m pretty sure he didn’t see me taking photos and I was wearing a Brooks Brothers shirt as part of my work attire. ANYWAYS…within seconds of my order, a freshly-made pulled pork sandwich wrapped in tin foil and sides of red slaw and mac and cheese in plastic containers were before me. Inside there are a handful of booths and tables. I got there slightly before the lunch rush and was able to grab a booth with no problem.

In terms of the sandwich, the pulled pork comes out plain on a bun and is actually quite dry. As in dry enough that you absolutely need to use one of the sauces on the table – Eastern NC Vinegar, Carolina Gold (mustard-based), Stallings’ Secret (a tangy barbecue sauce), or Texas Pete. I used the Stallings’ Secret for a few bites before switching over to Eastern NC Vinegar and red slaw for the remainder of the sandwich. The Carolina Gold sauce was not touched.

As far as I could tell, I did not see a stick-burning smoker so I am only to assume they use a gas or electric smoker that allows you to also burn wood to get the smokiness into the meat. However, I fully admit that on this I could be wrong since I did not ask the employees – maybe next time.

Rudy: Only if you want more explanations about how barbecue is made…

Monk: The pork did have some smoke, and while it could have had been smokier I was mostly satisfied. The red slaw came pre-made in a plastic container straight out of the refrigerator but was a little disappointing since the cabbage was chopped more coarsely than I prefer. The mac and cheese was creamy and above average, though maybe in need of a little salt. Decent meal, and you can’t beat the $6 price tag.

Speedy: That sort of mirrors the experience I remember having (which was several years ago). A senior manager from my office was so excited to take me because he knew I loved barbecue and told me he had found the best barbecue he had ever tasted (which could be true – he is a Yankee). Anyway, I just sort of laughed at him after the meal and let him know that if he drove 75 miles north to Lexington, he’s find a dozen spots with better ‘cue. But like you said, a good meal for $6.

Monk: So you’re saying he didn’t want to drive an hour each way for a 10 minute meal? As for Rock Store, I would be interested in coming back again with more folks and sampling the brisket and ribs (though from the looks of the website they might chop the brisket). I don’t know that either would significantly change the below ratings but at the very least I would get a better overall sense of the food. While this meal didn’t blow me away, I can see Rock Store Bar-B-Q becoming a regular lunch spot for me while at my current client – though more of once-a-month spot as opposed to every week or two.

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

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Stallings Rockstore Bar-B-Q on Urbanspoon

Stubb’s Bar-B-Q – Austin, TX

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Name: Stubb’s Bar-B-Q
Date: 7/6/2012
Location: 801 Red River, Austin, Texas
Order: Minor Plate – Beef Brisket, Pork Ribs, okra, mac & cheese (link to menu)
Bill: $16

Rudy: Stubb’s is known for two things, barbecue and live music. They are widely known for being able to attract decent sized bands during SXSW and throughout the year. You can also buy their sauce in grocery stores throughout the country. I’ve only experienced their barbecue, and since this is a barbecue blog, that’s the only thing that matters.

Speedy: I’ve seen some great bands come through here on the schedule. Live music and barbecue sounds like an evening in heaven. Would it be a good place to watch a show?

Monk: Yea, I remember Metallica and Third Eye Blind both playing at Stubb’s at SXSW 2009 a few years back. Maybe even a Kanye West surprise show at a subsequent SXSW showcase there too?

Rudy: I saw a publication online that had it as part of the top 12 most influential (and still active) music venues in the US. I haven’t seen a show there, but it looks like a good place. I think they have 2 stages, an outdoor stage and a smaller indoor one. The restaurant part of Stubb’s has a rustic old feel to it like it has not been updated since it was opened in the 70s. It feels like a barbecue restaurant.  The only negative is that it does not smell like barbecue restaurant. Because it holds concerts and other events, you don’t have that distinctive smoke smell permeating throughout the place. I think that would just be a bonus.

Monk: Agreed, years of smoke built up inside the restaurant definitely adds to the ambiance

Rudy: I have been to Stubbs’s once before and got their signature Jalapeno Brisket and sausage, and they were really good, so I wanted to try something different. I settled on their standard brisket and asked the waitress which was better between the ribs or the sausage. Without hesitation, she went with the ribs. I almost always ask for a recommendation when I go eat places, and as a free pointer to all waiters and waitresses, whatever you say, say it with conviction. I really don’t care what you recommend, just come strong or I’ll be weary of whatever I’m about to get. Because if you aren’t sold on it, I’m not sure I will be.

Speedy: What about the rest of the menu? Do they serve pork? Anything else seem worthwhile? How is the beer selection?

Rudy: They have most everything. Chicken, turkey, chopped beef, pulled pork, ribs, brisket, and sausage. Make sure you check out the daily specials that offer other great options.  

Monk: Of which, Speedy would have ordered one of each of course…*cough*fatty*cough*.

Rudy: They have a decent beer list, but what is even better…Stubb’s is one of the few places in Texas that serves sweet tea. I pretty much skipped over the beer all together when I saw that.

Monk: Tough call, but being in the sweet tea desert of the midwest and now Texas for the past few years, I can’t fault you for that choice. Not too much better non-alcoholic drink-wise with barbecue than sweet tea  (except maybe Cheerwine).

Rudy: Please don’t bring up Cheerwine. The only thing they have here is something call Big Red, and it is only similar to Cheerwine in the fact that it is red, AND NOTHING MORE… At first look, the plate did not seem that impressive, two ribs and a few cuts of brisket. But after eating through it all, it was way more than enough.  I started with the ribs, which were not sauced, and really didn’t need to be. They were extremely tender and had tons of flavor. I could not have been more pleased with the ribs – I just wanted more of them. If the waitress had not recommended them, I would have gone with my usual sausage and missed out on this greatness.

Next came the brisket, which next to the ribs, just didn’t stand up. It was tender and juicy, but it had no flavor. It tasted like a piece of prime rib, just tender bland meat. You couldn’t taste any smoke or see any char on the pieces that I had. I added the Stubb’s sauce, and that was better, but good brisket shouldn’t need sauce to have flavor.

Speedy: You said you’ve had the jalapeno brisket before. Is that any better?

Monk: Wow, jalapeno brisket. That sounds kind of amazing. 

Rudy: The jalapeno brisket was much much better. They even have a special jalapeno sauce to use with it. Spectacular. I should have gotten it again, but I was going for something different this time. It is their Friday special, and my memory is telling me it was special.

Like I said earlier, Stubb’s sells their sauce in grocery stores, so you can have it outside of the restaurant. It is a thicker tomato based sauce like many told in stores. I had their original (they sell 6 different sauces, 4 marinades, 5 rubs, plus other cooking items for any gift giving occasions) which I really liked. It was not too sweet and had a good flavor. The ribs didn’t need it, but when I added the sauce to them, it did not overpower their flavor.

Monk: You’ve given us a good idea of how the meat was, so what about the sides?

Rudy: The sides were sides. I had the okra and the mac & cheese, which were good but nothing that blew me away. The star of the night was definitely the ribs.

Monk: So next time I happen to find myself in Austin, say possibly for the F1 race in November, should we head to Stubb’s?

Rudy: That depends on if they have a good show going on then or not and where you are staying.  It has a great location near 6th street, but there are at least 2 other places (yet to be reviewed) that are near there that are comparable. But it is iconic and still very good barbecue for this area. You might be able to do better, but you definitely could do much worse.

Ratings:
Atmosphere/Ambiance – 3.5 hogs
Brisket – 2.5 hog
Ribs – 4 hogs
Sides – 2.5 hogs
Overall – 3 hogs

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Stubb's Bar-B-Q on Urbanspoon

Uncle Billy’s Brew & Que – Austin, TX

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Name: Uncle Billy’s Brew & Que 
Date: 6/11/2012

Location: 1530 Barton Springs Rd, Austin, TX 78704

Order: 2 Meat Plate with Brisket (moist) and Jalapeno & Cheddar Sausage.  Sides: Fried Okra and Corn.
Veggie Plate: Potato Salad, Green Beans, Corn, and Mac & Cheese. (link to website)
Bill: $40

Rudy: Mrs. Rudy and I had been trying to eat better recently, so that excluded being able to eat barbecue for a while.  Well Monday we decided enough with that crap, it was time to try a new place, and we found ourselves at Uncle Billy’s Brew & Que.  It is located near Zilker Park and has a great patio area.  Even though it was a hot night, they had plenty of fans and misters on to keep it cool.  It seemed like a great place to take a group and sit around just eating good barbecue and drinking cold beer.  Uncle Billy’s brews their own beer (I had the Agave Wheat, which was great) and has a huge selection of fun summer drinks.  One even had brisket infused vodka.

Monk: Wait, what?  Brisket infused vodka?  Go on…

Rudy: I didn’t try it.  I kept thinking about the Jim Gaffigan joke about Fruit Cake.  Fruit: good.  Cake: good.  Fruit Cake: nasty crap.

Speedy: Yeah, but it is brisket infused vodka.

Rudy: I know, maybe next time.  Speaking of brisket… This is the standard for Texas barbecue, and what most of these places will be measured by.  Uncle Billy’s left a little to be desired.  I got the moist, but I found theirs to be too fatty and lacking on flavor.  The meat did not hold up by itself and needed sauce to give it flavor.

Speedy: So then, did they have sauces that were able to elevate the brisket?

Rudy: That was the problem, none of the sauces were any good.  The original was inedible.  I don’t know what the problem was, but it almost tasted as if the sauce had gone bad; it tasted rancid. Their Texas Peppercorn sauce was too sweet.  And their third option was a Carolina Style, which was just a mustard based sauce.  All in all, the sauces weren’t able to help the brisket.

Speedy: THEY CALLED A MUSTARD BASED SAUCE CAROLINA STYLE? WTF? WHO DO THEY THINK THEY ARE?

Monk: Easy there, big guy…so Rudy, it doesn’t sound like this was a great place for barbecue…

Rudy: If you based it just on the brisket, correct.  But I also got the sausage.  It was fantastic.  I got the jalapeno and cheddar sausage.  The jalapeno adds flavor and gives off some heat, but the cheese is creamy and cools it.  My only complaint was that the skin was a bit tough, but overall the sausage was fantastic and the best part of the meal.

Speedy: So far you’ve talked about what you ate, but haven’t mentioned what Mrs. Rudy had.  Don’t tell me it was because she had a salad.

Rudy:  Not exactly… She, uh, she had a veggie plate.

Monk: Mrs. Monk approves!

Speedy: I don’t think your wives understand the purpose of a blog about barbecue.  Because they are missing the whole barbecue portion to their meals.

Rudy: I know, but at least this allowed us to try different sides and give a full review of them.  The corn, potato salad, and mac & cheese were fantastic.  The fried okra came with habanero ranch dressing for dipping.  If one were want to get a meal of only veggies, they could here.

Speedy: Yeah, but then one would also have to turn in his testicles.

Rudy: While the brisket was not anything to write home about, the sausage was very good.  They also had other barbeque options on the menu, like pulled pork, to choose from.  I think the patio and drink selections would bring me back again.  One item on the menu that intrigued me was a Breuben sandwich.  It was a Reuben sandwich with brisket as the meat.  I think Uncle Billy’s is a great place to go with friends and try their house beers and summer drinks.  I will definitely go again, but if I’m looking for great barbecue, it won’t be my first option.

Ratings:

Atmosphere/Ambiance – 4 hogs


Brisket – 2.5 hogs

Sausage – 3.5 hogs

Sides – 3 hogs

Overall – 3 hogs

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Uncle Billy's Brew & Que on Urbanspoon