pork

Alston Bridges is more than just “the other Bridges”

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Name: Alston Bridges Barbecue
Date: 3/1/24
Location: 620 E. Grover St, Shelby, NC 28150
Order: Small chopped barbecue plate (with red slaw, hush puppies), Sun Drop
Pricing: $

Monk: While it’s no secret that we are a big fan of Red Bridges Barbecue Lodge here at Barbecue Bros, there is another Bridges restaurant in Shelby (no relation) called Alston Bridges. I had only visited once before, in May of 2013, so I was more than overdue for a return visit. Especially when I have a lot of Shelby natives in my life telling me that Alston’s is their preferred barbecue place and perhaps even the choice of locals. You see, Alston Bridges is tucked into Shelby and not located off a major thoroughfare, so you’ve got to work a little bit to get there. Or, of course, be a local that has been going there for a few decades.

I had even made a pledge last summer to get back to Alston Bridges so on a rainy March 1st, I finally made good on that pledge. On my return trip, I had a very similar order to what I had previously, a chopped plate with a Diet Sun Drop.

A slight diversion on Sun Drop if you will allow, as I recently realized that while North Carolina favorite beverage Cheerwine has expanded beyond its initial cult following perhaps Sun Drop is still a bit of a secret (at least based on the reaction from The Smoke Sheet duo Sean and Ryan at a separate restaurant). The original Sun Drop bottling headquarters was located in nearby Gastonia for 50 years until 2016, and along with Cheerwine I’ve long thought of it as a perfect drink to accompany a Lexington-style barbecue plate. Sun Drop is currently owned by Keurig Dr Pepper and apparently distributes it nationwide so perhaps you’ll see it soon if its not already in your market. Highly recommend, especially if you come across the cherry lemon variant.

As for the barbecue, Alston’s barbecue is very good. It’s tender and moist, with the dip mixed in providing the nice bit of tang to the meat. A small Styrofoam cup comes with some additional hot dip to add in if needed (that wasn’t the case for me). Mix in the chopped red slaw and some Texas Pete to the barbecue and its a very good bite of food.

Unfortunately, the one thing missing is the smoke, which is as a result of Alston moving away from pit smoked to gas some years ago. While I don’t know the reasoning behind the decision and while I also greatly enjoyed my meal, for me it will always be a notch less than a Red Bridges or any place that smokes over wood for that matter. I certainly don’t fault loyal customers for favoring Alston’s over Red as barbecue tribes are formed early on and are hard to break.

That said, I don’t think it will necessarily take another 10+ years before I stop at Alston’ Bridges because as I alluded to above it is a good plate of food. I stop in Shelby enough where I can mix up my visits between the two historic “Bridges” restaurants a little more equitably.

Ratings:
Atmosphere/Ambiance – 3 hogs
Pork – 3.5 hogs
Sides – 3 hogs
Overall – 3.5 hogs

Haywood Smokehouse Brings Texas BBQ to the Mountains of NC

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Name: Haywood Smokehouse
Date: 1/27/24
Address: 403 Haywood Rd, Dillsboro, NC 28725
Order: 2-meat combo platter with pork and brisket plus cole slaw and collards  (Link to menu)
Price: $$$

Monk: After some really positive experiences at Ridgewood Barbecue and Old Hampton Store in late 2023, could my luck with mountain barbecue continue into early 2024 at the Dillsboro outpost of Haywood Smokehouse?

Haywood Smokehouse is a small three-restaurant mini-chain with other western NC locations in Waynesville and Franklin. They specialize in Texas barbecue and at least in Dillsboro smoke with hickory wood using a gas-assist smoker located just off their small parking lot.

Open the door into a cozy dining room, and you are greeted by wood paneling and wood tables. As with many NC barbecue joints back east, you are greeted in short order by a waitress to take your drink order and within just a few minutes of sitting you have placed your food order as well.

For my two meat combo, I selected pork and brisket and all of our orders were brought out rather quickly. No complaints there. As for either meat, while slightly above average, neither the chopped pork nor the brisket stood out. The pork had plenty of bark chopped into a coarsely chopped but the brisket could have used some trimming and in fact some of it was unrendered as if it had been sitting for awhile (possibly overnight?).

For sides, the story continued with neither the cole slaw nor the collards standing out and if either were pre-packaged or semi-homemade (Sandra Lee style) it wouldn’t have surprised me.

Alas, it would not be a three-peat for mountain barbecue. While Haywood Smokehouse is fine, it doesn’t reach the heights of either Ridgewood or Old Hampton Store in large part due to its use of a gas-assisted smoker.

Ratings:
Atmosphere – 3 hogs
Brisket – 3 hogs
Pulled pork – 3 hogs
Sides – 2.5 hogs
Overall – 3 hogs

Pecan Lodge in Dallas continues to be a must-visit

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Name: Pecan Lodge
Date: 1/6/24
Address: 2702 Main St., Dallas, TX
Order: “The Trough” (1 beef rib, 1lb of pork ribs, 1lb brisket, 1/2 lb of pulled pork & 2 sausage links), half pound turkey, collards, fried okra  (Link To Menu)
Price: $$$

Speedy: On my second day of Dallas, it was time to return to Pecan Lodge, a barbecue mecca that I had not visited since 2018. Arriving at around 10:50 AM, ten minutes prior to opening, my group of three was greeted with a small line of maybe a dozen people ahead of us, far shorter than the last time I visited, in the before times (aka in 2018). After a short wait, it was our turn to order.

When it comes to ordering at Pecan Lodge, you only have to make two decisions: 1) what sides do you want? (we went with collards and okra); and 2) what meat(s) do you want in addition to The Trough (we went with turkey)? I cannot stress this enough – you must order the Trough at Pecan Lodge, regardless of how many people you are with. The only exception is if you have a big group and need to order two or more Troughs. Not that we’ve settled that, let’s talk about the food.

The brisket was just as I remembered – peppery and flavorful – and remains the top dog at Pecan Lodge. There’s not much to say about it other than it remains in my top tier of brisket ever tasted, the likes of which you would be hard pressed to find outside of Texas.

The other 5 hog item from my last review was the beef rib. I’m sorry to report that the beef rib did not quite live up to those 5 hog expectations next time. The rib was still very good – meaty, cooked well, and tender, but I felt it was a little under seasoned this time.

The other meat that I was slightly let down by (mostly due to crazy high expectations) was the pulled pork. While tender, the pork was a little dry this time around, and frankly needed some sauce. Thankfully, there was plenty of vinegar sauce available to remedy this, but the pork was probably my least favorite part of the meal.

On the positive end of the spectrum were the ribs. In my latest review on Terry Black’s Barbecue, I went on the great rib rant of 2024, only for the barbecue gods to deliver me two good rib experiences in a row. I had previously been disappointed by the ribs at the Lodge, but on this date, they were meaty, perfectly cooked, seasoned well, and delicious. I would put them a notch behind Terry Black’s (that glaze was good!) but still very good.

The sausage and turkey were both above average, and the sides were everything I remembered (aka really good); recommended all around.

All of that was a lot of food, which meant tons of leftovers. Which means, dear reader, it’s time for a new category – reheatability.

Monk: Wait a minute, I thought we needed to take a vote to introduce a new category…

Speedy: …I’ve found that reheating barbecue can be a hit or miss activity, causing dry meats to become inedible and otherwise damaging meats that are not seasoned appropriately. None of that was a problem for anything at Pecan Lodge. I’m not sure how they did it but every meat (and the okra!) from Pecan Lodge re-heated wonderfully with 20 minutes in the oven. It was honestly as good heated up later as it was at the restaurant. 5 hogs!

One challenge about going back to the scene of a heavenly barbecue experience is that expectations have changed. There is no surprise left, and anything that is less than perfect is magnified.

Monk: That was…beautiful, Speedy.

Speedy: That said, the meal at Pecan Lodge was still an amazing experience, and among the best meals I’d had in a long time. If you’re in Dallas, it’s still a must visit.

Ratings:
Atmosphere – 4 hogs
Brisket – 5 hogs
Beef Rib – 4 hogs
Pork Ribs – 4.5 hogs
Pulled pork – 3.5 hogs
Sausage – 4 hogs
Turkey – 3.5 hogs
Sides – 4.5 hogs
Re-heatability – 5 hogs
Overall – 5 hogs (the brisket is that good, y’all)

You’ll Find True ‘Cue at Old Hampton Store

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Name: Old Hampton Store & Barbeque
Date: 12/3/23
Location: 77 Ruffin Street, Linville, NC 28646
Order: Pulled pork sandwich with cole slaw
Pricing: $$

Monk: Old Hampton Store & Barbeque (plus a grist mill!) is an old-time mountain country store in Linville in Avery County which is the middle of Christmas tree farm country in NC. After having tried some unique but delicious barbecue at Ridgewood Barbecue, could I possibly get lucky again with another mountain barbecue joint? For those unaware, while there is no true “mountain-style” barbecue in NC, restaurants tend to over sauce their (at many times) gas-assisted pork.

Thankfully, I arrived to find that is not the case with Old Hampton Store, and neat stacks of hickory wood are strewn about the property which also includes an art gallery on the property. Inside the main building with the restaurant, an old-time general store (think a non-corporate Cracker Barrel) is flanked by a small bar and a barbecue counter with a seating area. In that seating area is a small stage, since Old Hampton Store regularly hosts live music; unfortunately nothing on this Sunday afternoon.

My order was simple with a barbecue sandwich with a side of coleslaw. The hickory-smoked pork had a nice smokiness to it, and the bun was of a higher quality than a grocery store bread. A very tasty sandwich, indeed. Now that I’m confident in the quality, next time through I’ll be more adventurous and get some of the smoked wings or homemade pork skins with pimento cheese.

The Monk family had actually tried to visit Old Hampton Store & Barbeque a few years back after hiking nearby Grandfather Mountain, but this family-owned business does close at some point in December until late January or February. So be sure to check ahead if you are planning a visit. I hope to be back, and maybe even catch some live bluegrass.

Ratings:
Atmosphere/Ambiance – 4 Hogs
Pork – 4 Hogs
Sides – 3.5 Hogs
Overall – 4 Hogs