NC

Troutman’s Bar-B-Que – Denton, NC

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Name: Troutman’s Barbecue
Date: 11/28/15
Address: 18466 NC-109, Denton, NC 27239
Order: Medium chopped pork plate with bbq slaw, fries, hush puppies, and Cheerwine
Price: $8.65

Monk: Much like Rudy I am a father of a toddler and similar to how Mrs. Rudy lured him to a pumpkin patch with the promise of barbecue, Mrs. Monk promised me barbecue if we went to a Christmas Train (yes, this is actually a thing). Located in a modest brick building off highway 109 in the small town of Denton, Troutman’s Barbecue is a 40+ year old joint that is True Cue certified, which means that it smokes pork shoulders over wood (unlike the disappointing but similarly named Troutman’s in Concord).

Denton is a little over 20 miles southeast of Lexington #1 and Troutman’s styles its barbecue accordingly. Beverage options include Cheerwine from the fountain and barbecue is served in either a tray (with slaw and hush puppies) or a plate (with slaw, hush puppies, and fries) – both keeping in line with the Lexington way of doing things.

Even at the dinner hour, Troutman’s served a pork that was moist and not at all dried out. I found it to be a decent version of Lexington-style barbecue, and it paired nicely with the excellent red slaw as well as the Texas Pete found on the table. The hush puppies were perfectly cooked orbs served in a basket hot out of the fryer with just the right amount of sweetness.

Rudy: I’ve eaten at Troutman’s several times going to Badin Lake outside of Denton. I’ve always had a good meal there. The most important thing is that I have found consistency with them. Every time I go, I know it’s going to be a good meal. It may not be the best barbecue you’ll ever eat, but I’ve never been disappointed.

Monk: So Troutman’s Barbecue turned out to be a nice find, and all in all I was pretty satisfied with the meal which was solid but not spectacular. And based on Rudy’s account, if I were to head there again I would likely find it to be of similar quality which is kind of a nice, reassuring thought. While I was appreciative that Mrs. Monk threw me a bone by getting barbecue after the Christmas Train, thankfully after this we should be good for a few months until Spring and strawberry picking season.

Ratings:
Atmosphere – 3.5 hogs
Pork – 3.5 hogs
Sides – 3.5 hogs
Overall – 3.5 hogs
Troutmans Barbecue Menu, Reviews, Photos, Location and Info - Zomato

Buxton Hall Barbecue – Asheville, NC

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Name: Buxton Hall Barbecue
Date: 11/14/15
Address: 32 Banks Ave, Asheville, NC 28801
Order: Burnt ends sandwich, slaw and collard, side of pulled pork, RC Cola (link to menu)
Price: ~$20

Recently, I found myself driving through Asheville, which was a great opportunity to visit the newly opened Buxton Hall. Monk and I are on record as big fans of 12 Bones in Asheville (review of Arden location here), but I can’t say I’ve had great whole hog in the city (or even the western part of the state in general). I was hopeful that that would change with this place.

Upon entering, I was super impressed with the Buxton Hall atmosphere. It truly is a huge mess hall, with pretty awesome decor and tons of large tables. Being that I was riding solo, I bellied up to the bar instead of opting for a table for one. As I like to do at ‘cue joints, I quickly ordered a Cheerwine only to be told that there was no Cheerwine to be had but that they’d happily pour me an RC Cola. Since I was on my way to Tennessee, it seemed like an appropriate substitute.

I was all ready to order some glorious whole hog when the bartender threw me a curveball. Today, for the first time, Buxton Hall was serving a burnt end sandwich. It was something I just had to try. However, I made sure to specify that I needed some pulled pork on the side as well – I wasn’t leaving without sampling the top dish. To top it off, I ordered some (vinegar based) slaw and collards.

The food came out quickly and I dug in. The burnt ends were different than those I’d had before. They were almost sliced instead of chunked and tasted more like a sirloin than a brisket. It was slathered in a sweet sauce that complimented the meat well. It was very good – just different than I was expecting. The pulled pork was very good – tender with a kiss of smoke. I did add some vinegar sauce to get a little more tang, but still pretty good. The slaw was fine, but the collards were absolutely top notch. They are a can’t miss.

Overall, I’d definitely recommend a stop in at Buxton Hall Barbecue if looking for ‘cue Asheville. I certainly plan to go back.

–Speedy

Ratings:
Atmosphere – 4.5 hogs
Pork – 3.5 hogs
Burnt Ends – 3.5 hogs
Sides – 4 hogs
Overall – 3.5 hogs
Buxton Hall Menu, Reviews, Photos, Location and Info - Zomato

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Linkdown: 11/25/15

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– CNN calls the combination of barbecue and  football a “rapturous experience” and calls out places in some rivalry games this coming weekend including Allen & Son, Stamey’s, and Raleigh’s The Pit

– “Dipped” chicken is available at some some barbecue restaurants in NC including Bar-B-Q King in Charlotte and Lancaster’s BBQ in Mooresville and Huntersville

– Missed this a few weeks back but Southern Foodways weighed in on Calvin Trillin’s New Yorker article on NC barbecue

– We’ll lay off him since the Panthers are 10-0 and he only joined the team in week 4, but Jared Allen favors KC barbecue over NC

CM: You played in Kansas City for a while. Let’s talk barbecue.
JA: I know Charlotte’s probably going to hate me for this, hands down I think Kansas City has the best barbecue in the world. They have a variety. You can go to Arthur Bryant’s up there and get kind of the Carolina style, the more vinegar-y, and I’m not huge on the vinegar. Although it is nice because it’s not as smoky, but for some reason when I think I’m going to get barbecue, I plan on being really miserably full at the end of it. You know? [Editor’s note: The Panthers are 9-0. Nobody here can hate you. Unless you talk smack about Price’s.]

The good part out here is that I’m not miserably full. It’s not that heavy; it’s a lighter barbecue. But yeah, barbecue is great.

– In “so what” news, eastern NC barbecue is ruled healthier than its Lexington counterpart

– Making the South Carolina specialty

 

Linkdown: 11/18/15

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– Congrats to Sam Jones on the opening of his new barbecue joint in Greenville, NC last week and continuing the tradition of wood-cooked barbecue

A decade back, those of us who make a living writing about and documenting barbecue were worried. Honest, wood-cooked barbecue was imperiled, we said. Pitmasters who dedicated their lives to firing pits and flipping hogs were atavistic, we worried, wheezing their way toward foregone retirement.

I’m pleased to report that we seers of ‘cue were wrong. We lacked vision. We lacked heart. Evidence of our errors of belief is seemingly everywhere. Traditional barbecue is now in renaissance.

– More on Sam Jones and his role as fire chief in Ayden from the Southern Foodways Alliance and Chicago Tribune writer Kevin Pang

– Food Republic has a guide on where to eat in Columbia, SC that includes a couple of barbecue joints including Hite’s BBQ, True BBQ, and Big Boy’s Original Smokehouse

– Pork ribs in Mississippi changed Adam Perry Lang’s life

– Charlotte Agenda thinks Midwood Smokehouse has one of the best non-traditional tacos in the city

– On so-called “nouveau ‘cue” and the supersizing of barbecue

– Thanksgiving is coming, so here’s a homemade mac and cheese recipe from Midwood Smokehouse