Monk: South Carolina’s PBS affiliate, SCETV, premiered their third season of “Backroad Bites” by featuring Scott’s Bar-B-Que in Hemingway, a true mecca of whole hog barbecue. They chatted with Sam Wilson, brother-in-law of Rosie Scott (Rodney’s father) and current co-owner of the business as of December 2020. See if you can spot the True ‘Cue plaque in the video.
Description: Scott’s Bar-B-Que is located just a stone’s throw from Myrtle Beach, SC. The restaurant was founded in 1972 by Ella and Roosevelt “Rosie” Scott in Hemingway, SC. Pitmaster’s use the downhome technique of slow cooking whole hogs over a wood-burning pit. Scott’s Bar-B-Que has been serving the community with their own brand of love for over 40 years.
Name: Peg Leg Porker Date: 6/18/21 Address: 903 Gleaves St, Nashville, TN 37203 Order: Full rack of ribs, pulled pork, smoked wings, Kool-Aid pickles, cole slaw, smoked green beans, french fries (link to menu) Pricing: $$
Monk: Peg Leg Porker is a new-school Nashville barbecue institution, even inspiring a little bit of a Martin’s vs Peg Leg rivalry for barbecue enthusiasts in the city. Despite Speedy now living in Nashville, our only other review to date was from nearly 6 years ago a few years before Speedy had even moved to Nashville. While we had briefly stopped in for some wings at the bar last time I was in town 3 years ago, I had not officially had a meal there on the books. I made sure to change that with my most recent visit to Nashville to visit Speedy as well as my real life Bros.
Speedy: Peg Leg is not my favorite barbecue in town (in fact, it comes in at #4), but it certainly is worth a visit for anyone spending any amount of time in Nashville. Located in the trendy Gulch neighborhood, it is easy to get to but gets crowded fast, so we showed up for an early-ish lunch and after a short wait, placed our order at the counter.
Monk: My understanding is that the ribs are the star of the show for Peg Leg, and this full rack did not disappoint. Peg Leg does Memphis-style dry rub ribs and there were perfect bites all around.
Speedy: Agree, Monk. The ribs have always been my favorite part of any meal at Peg Leg, and I do think these are probably best in town – maybe in the state. The generous rub offers plenty of spice and flavor, and no sauce is needed.
The pork (served unsauced) is pretty consistent in that while flavorful, is always a little dry. There are sauces provided, but I always prefer not having to use extra sauce if not needed, but in this case, it is needed. So while still enjoyable, the pulled pork is a notch below the ribs.
Monk: The smoked then fried wings come with the drumettes, wingettes, and wing tip all attached which from my experience isn’t the norm for a wing at a barbecue restaurant.
Speedy: …Quick interjection: Central BBQ wings are also served this way. Ok, carry on…
Monk: The wings are also finished with a dry rub and were more successful than the pork for me. I had the wings on both of my trips to Peg Leg Porker, and I will probably get them on my next visit, whenever that is.
Speedy: Definitely agree, Monk. Wings and ribs are the pro order. And you know what – I’m just fine with that. The other solid order, which was skipped on this go round, is the yardbird half chicken. It uses the same rub and is equal to the wings. This is a popular item at Peg Leg, and for good reason. But not worth passing over the ribs for.
Monk: Of the sides we ordered, the one I want to call out is the Kool-aid pickles. This is a Delta-region delicacy where Kool-aid mix is literally added to the pickle juice so that the pickles take on the color and flavor (looked to be “red” on this day), resulting in a sweet and sour experience in the form of a crunchy pickle. Just awesome.
I agree with Speedy’s statement above that Peg Leg Porker is definitely worth a visit when in Nashville. Now that I’ve experienced a full meal there, I’ll go with the ribs, wings, and Kool-Aid pickles next time I visit Speedy in Nashville.
Monk: YouTuber Mikey Chen tries lechon, or Filipino roast pork, at ORC Filipino Asian/American BBQ in Dallas, which was recently featured in Texas Monthly. There, owners Allen and Jho Cook roast the pork in the Filipino tradition over live coals, and that pork is accompanied by sides and other dishes from Jho’s hometown of Abuyog in the Leyte province of the Philippines. The ORC segment lasts from 2:15-10:20.
Description: Stumbled upon a truly delicious Filipino food experience in Dallas Texas where entire Lechons were roasted in the traditional way. Then went to try some unique Vietnamese fusion food as well as some cheesy Korean Fried Chicken!
Restaurants I went to: ORC Filipino Asian/American BBQ https://www.facebook.com/ORC-Filipino… Taste of Philippines 565 W Oates Rd 110, Garland, TX 75043 Cris and John 5555 Preston Oaks Rd UNIT 5, Dallas, TX 75254 Ddong Ggo TX 2625 Old Denton Rd Ste 322 Dallas, TX 75007
Name: Whispering Pines BBQ Address: 1421 US-52, Albemarle, NC 28001 Order: Chopped pork tray with red slaw, hush puppies, Cheerwine (link to menu) Pricing: $
Monk: After lunch at Log Cabin BBQ and a short hike with the Monkettes at Morrow Mountain State Park, the plan was to hit up Whispering Pines on the way out of town back to Charlotte and maybe get the girls some dessert or ice cream. That is, until we pulled into the parking lot and I sadly realized it was drive through or curbside service only.
Nevertheless, once I realized the situation I got in one of two drive through lines and snapped a photo of the woodpile while waiting in line. That’s right, because while Log Cabin BBQ utilizes a gas assist wood smoker, Whispering Pines is all wood and deserved of their place on True Cue’s list of wood-smoked NC barbecue joints. Read a little more about the family behind both joints in my Log Cabin review linked above.
I ordered my tray, paid for it in cash (no cards accepted here), and headed to a Dairy Queen 20 minutes down the road in the town of Locust, NC. There, I ordered the Monkettes a Blizzard and cone and had some bites in the front seat of my car.
While the pork had less bark than what Log Cabin served, there was definitely a more pronounced wood smoke flavor. I wished I had eaten here first, and that I had been able to eat it inside the restaurant. I feasted off the leftover pork for a few more meals at home over the next few days, putting it on Martin’s potato rolls which made for a fantastic sandwich.
The slaw was a little too coarsely chopped for me, and maybe even a little on the sweet side. The hush puppies were standard.
Overall, a good experience (albeit takeout) from Whispering Pines BBQ. I will definitely try to make it back once they reopen inside dining.
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