Linkdown: 7/16/14

– Our State’s latest in the barbecue profile series Carolina ‘Cue is Hursey’s Bar-B-Q in Burlington (our review here)

Hursey’s Bar-B-Q in Burlington has a tale like this to tell. In the mid-’40s, patriarch Sylvester Hursey and a good friend were engaged in a night of bacchanalian revelry — they had a little party that got out of hand — and at some point it seemed like a good idea to find a pig and cook it, so that’s what they did. I imagine them in the still heat of a Carolina summer’s night, climbing over a splintered wooden fence and into the pigpen. The moonlight broke through the limbs of the giant oak and shone on the chosen pig, as big as any pig there ever was, and the two of them wrestled with it into the night, coming this close to losing their own lives in the process, but finally emerging victorious. They had their pig, and then they dragged it halfway across Alamance County and fired up the pit and cooked it.

– Indy Week reviews Ed Mitchell’s Que, saying it “lives up to the hype”

– Durham restaurant Piedmont is hosting a whole hog barbecue dinner next Thursday (h/t bbqboard)

– Eater guide to where to eat barbecue around Atlanta

– Also, some Eater photos from Heirloom Market on a Wednesday at 11:35am

– The latest update on The Great NC BBQ Map states that the maps will mail out the week of 7/28-8/1 to all Kickstarter backers; also, they have a new logo

– Really hate that I missed the first SC-TX BBQ Invitational because it sounds like it was legendary; no seriously it looked epic

Rodney Scott we love you and your pulled pork, but we must concede the star of yesterday’s SC-TX BBQ Invitational was clearly John Lewis of Austin, Texas’ La Barbecue. The man’s beef brisket was O-face-inducingly good (I saw more than one pair of eyes roll back into eaters’ heads). And the pit master’s presence was all thanks to the members of Charleston Brown Water Society (CBWS), whose Holy City Brewing hoedown came off smokingly well, despite intermittent rain threats.

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R.O.’s Bar-B-Que – Gastonia, NC

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Name: R.O.’s Bar-B-Q
Date: 6/14/14
Address: 1318 Gaston Ave, Gastonia, NC 28052
Order: Minced bbq pork sandwich, hush puppies, half sweet/half unsweet tea (link to menu)
Price: $9.86

After Kyle Fletcher’s, Mrs. Monk was cool with us checking out R.O.‘s Bar-B-Q while we were in Gastonia. Because frankly, we don’t make the trip from Charlotte to Gastonia all that often (slash ever), so might as well take advantage of it. Well me, not so much her; she stayed in the car.

I won’t say it turned out to be a mistake, because at the very least I was able to cross another joint off our list. But it was not even close to being good.

The menu board at the register listed an “oven roasted pork” sandwich, so at least there were no illusions whether or not this was true barbecue. I ordered a barbecue sandwich, hush puppies, and slaw, only to be told that the slaw came on the sandwich. Cool, I thought, since the sides were all a la carte and the hush puppies alone were $2.25 on their own.

Little did I know that the “slaw” that comes on the sandwich is a sauce of what appears to be a thousand island and diced cabbage. Had I known, I would have asked for it on the side. It more or less made the sandwich inedible for me. I had maybe 3 bites before wrapping it back up to throw away.

At least the hush puppies were good – in fact, they were better than the ones we had just had at Kyle Fletcher’s. By far, the best part of the meal.

There must be something that keeps the folks coming to R.O.’s Bar-B-Q since it originally opened in 1946, but I’m not sure what it is. If you are looking for true barbecue in Gastonia, don’t come here. Their version of barbecue is some mutant hybrid that doesn’t fit the definition of traditional barbecue in any way. If you are looking for a good value, you probably shouldn’t come here either. My total was nearly $10, which was more than my meal at Kyle Fletcher’s, and for far less food. That being said, if you are looking for something you haven’t eaten before and likely won’t see too many other places, feel free to check out R.O.’s Bar-B-Q.

-Monk

(For another review of R.O.’s, check out Marie, Let’s Eat!)

Ratings:
Atmosphere/Ambiance – 2 hogs
Pork – 1 hog
Sides – 3 hogs
Overall – 1 Hog

R.O.'s Bar-B-Cue on Urbanspoon

R O'S Barbecue on Foodio54

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Linkdown: 7/9/14

How well do you know southern barbecue? Take this ten question Garden & Gun Magazine quiz to find out.

– This weekend’s Carolina West RibFest (formerly the Carolina Mountain RibFest) in Asheville will feature Mexican wrestlers and fire breathers in addition to ribs

barbecuerankings hits up Skylight Inn and B’s, Wilber’s, and Grady’s this week

la Barbecue is moving to the GoodLife Food Park in early August and will add a third pit

– Gear Patrol hits up 6 “must-eat” BBQ stops inTexas (via bbqboard)

– A Thrillist list of “6 most important barbecue sauce styles in the country” includes both eastern and western NC (via)

– Despite all its delicious barbecue, NC only managed 11th in this Thrillist list of the 50 states ranked by their food and drink; hey, at least we weren’t Virginia (#32)

“Virginia is for lovers, country ham aficionados and wishing that BBQ you’re eating had come from North Carolina.”

– Kevin Gillespie (of Top Chef fame) borrowed a burn barrel from Rodney Scott and cooked whole hog barbecue this past weekend; he will be opening a barbecue restaurant called Terminus City in Atlanta next Spring

Wilber Shirley quote slaw

I won’t even sell someone a barbecue unless they get coleslaw. If they want a barbecue and they don’t want coleslaw, there’s something wrong with that person. It all goes together.

Wilber Shirley, owner of Wilber’s Barbecue in Goldsboro (source)

In honor of Barbecue Rankings stop by Wilber’s, I figured this was as good a time for this quote as any.