From the Southern Foodways Alliance, this video slideshow with accompaned by an audio interview with owner Eric Locklear is a part of oral history project documenting foodways of The Lumbee Indian Tribe of North Carolina. Read our review of Fuller’s here.
–Monk
– A sneak preview of the February barbecue issue of Our State Magazine from the Red Bridges Facebook page
– The issue will be on newstands next Tuesday and here’s a sneak peak
– CrossTies Barbecue in Carrboro is an upcoming restaurant that will be a full-service barbecue restaurant “specializing in authentic Carolina barbecue and a variety of smoked meats, including fresh-made sausages and bacon”; it is slated to open in May
– This person’s “best things I ate in Charlotte in 2015” list includes barbecue from Mac’s Speed Shop and I can’t give the rest of the list any credence (also: mozzarella sticks? Really?)
– For Southern Living’s 50th Anniversary, Robert Moss profiles the South’s legendary joints
– Ole Time BBQ in Raleigh (a semi-decent joint where I ate a lot in college) is closed until further notice after a car crashed into it Saturday night
– Jess Pryles has made recent updates to her guide to Austin Barbecue
– Lewis Barbecue is doing a pop-up tour of Charleston breweries the first three Saturdays of February
– Queen City Q’s Ballantyne location (in the old Elwood’s) is open for lunch and to-go orders as of Monday
Hey #Ballantyne, guess what? #cltfood #cltdining pic.twitter.com/1B8qxPeTCe
— Queen City Q (@theQclt) January 25, 2016
Name: Fort Mill BBQ Company
Date: 1/20/16
Address: 737 Stockbridge Drive, Fort Mill, SC 29708
Order: FMBBQ sampler, small side of hush puppies (link to menu)
Price: $14.80
I had tried to visit Fort Mill BBQ Company once before but had failed to pay attention to their hours and didn’t realize they were closed on Mondays. Finally, I carved out another chance and made the drive out to Fort Mill.
Inside, a slightly dark dining room with a short bar is adorned with racing and car memorabilia and a few tv’s tuned to ESPN. The “FMBBQ Sampler” was an easy way to try just about all of their meats (minus the ribs and chicken), and was a steal at $10.99 even if the portions ended up small. To make sure my entire meal wasn’t meat-based, I added a small side of hush puppies.
What followed was a slightly underwhelming plate. The brisket was dry and stiff with a texture almost that of overcooked bacon. My guess was that it was smoked on a previous day and reheated for lunch on this day.
The “chipotle cheese stuffed beef sausage” was nothing more than a split sausage with shredded cheese melted on it – not really as advertised and quite disappointing.
The turkey was dry and mostly bland. The smoked wings were slightly better than the other meats.
As for the pork, well, I initially didn’t get any and had to ask for it. No big deal, but I’m glad that I did since it ended up being the best of any of the meats (while still not being great). It was moist and had large chunks of bark in it but was still on the bland side without the aid of a table sauce. Still, the overall rating below might have been a bit lower had I not followed up on it.
The hush puppies may have been frozen but at least they came with a side of honey butter. I will say, at least the servers were quite nice.
You know that saying how barbecue writers and editors “try bad barbecue so you don’t have to” (I think I first saw Daniel Vaughn of TMBBQ write this)? Well this day’s lunch was definitely a case of that. Bad barbecue might be a bit strong but Fort Mill BBQ Company was definitely mediocre at best.
–Monk
Ratings:
Atmosphere – 2.5 hogs
Pork – 2.5 hogs
Brisket – 1 hog
Sausage – 2 hogs
Wings – 2.5 hogs
Turkey – 2 hogs
Sides – 2.5 hogs
Overall – 2 hogs
Koreans haven’t really been exposed to American barbecue, so this video gets the reactions of Korean girls trying pulled pork, brisket, and ribs for the first time. In addition to being an interesting social experiment, the video hopes to raise awareness of American barbecue. (h/t)
–Monk