Asheville’s new pit boss?

BBQ Jew brought to attention the upcoming Asheville whole hog barbecue restaurant Buxton Hill yesterday, and this article has more information on the upcoming venture between James Beard nominee Elliott Moss and pitmaster Rodney Scott of Hemingway, SC slated to open later this year.

The article also has some choice quotes from Jim Early, founder of the NC Barbecue Society, including the following shot fired at gas/electric cookers:

But Early thinks gas-fired cookers are hogwash. “I’m not throwing stones at those who do, but if you cook your meat with electricity or gas, you do not have barbecue; you have roast pork,” he said. “And you can do that with an oven in your kitchen.”

Asheville’s new pit boss?

Blue Ridge BBQ Festival again proclaimed NC State Barbecue Championship

The Blue Ridge Barbecue & Music Festival will once again be the home of the State Championship. Governor Pat McCrory has formally decreed that the Blue Ridge Barbecue & Music Festival held annually in Tryon, “shall be known as a North Carolina State Championship,” and that June 14-15, “shall be ‘The Blue Ridge Barbecue Festival Days’ in North Carolina.” The proclamation urges all citizens to commend the observance.

The article also notes that BBQ Pitmasters and the Great American BBQ Tour will be attending the festival.

Blue Ridge BBQ Festival again proclaimed NC State Barbecue Championship

Country Barbeque – High Point, NC

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Name: Country Barbeque
Date: 5/10/13
Location: 3921 Sedgebrook St., High Point, NC
Order: Chopped barbecue plate (with red slaw, hush puppies, fries) (link to menu)
Bill: ~$7

Speedy: Recently, I’ve been doing a fair amount of work in Greensboro, NC. As this is “home turf” for the Barbecue Bros, I look forward to eating ‘cue in the area because the places in the area are where I learned the way and the truth of barbecue. So imagine my surprise when I see Country Barbeque nestled on Highway 68 (note: there’s also one on Wendover) just a couple of miles from my client site. Of course I had to give it a try.

Monk: I believe that I’ve been to the Wendover location, and remember being pleasantly surprised considering I believe that it was a gas/electric joint.

Speedy: When you walk into Country Barbeque, it looks the part of a true ‘cue joint. You sit where you like, and a waitress comes up to take your order. Of course I went with the chopped barbecue plate – a standard for any Lexington style barbecue restaurant. Service was super quick, which I’ve come to expect at places such as this, and the volume of food brought was more than I could eat for a very reasonable price.

The pork itself was good, but not great. It wasn’t dry, but I did find myself adding more dip, which was provided on the table. I also couldn’t really taste the smoke, and I generally like a little hint of it on my ‘cue. However, it was tender, chopped fine, and more than passable. I would’ve liked a little more outside brown mixed in (though I didn’t ask for it), but overall, I was pleased. The slaw was very good, and tasted like a typical red slaw should. There wasn’t really any spice, so I added some Texas Pete (also provided on the table) to cure that. The hush puppies were good, though they could have been a little sweeter, and the fried were your standard crinkle fries.

Overall, I enjoyed my meal, though there wasn’t anything to distinguish Country Barbecue from some of the other restaurants around. I definitely prefer Stamey’s and probably Carter’s in the area, and it doesn’t compare favorably to most places in Lexington (and doesn’t hold a candle to #1).

Monk: So the real question is, should I think about heading there next time I am back in town visiting my folks?

Speedy: I would say it’s worth checking out, though I wouldn’t go out of my way to eat there. It’s convenient location (close to the 68/I-40 intersection) is a big draw that means it will probably serve as a quick, convenient meal for me sometime in the future.

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

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