Bill Spoon’s Barbecue – Charlotte, NC

August 3, 2012August 1, 2014 / Barbecue Bros / 1 Comment

Name: Bill Spoon’s Barbecue
Date: 7/28/12
Location: 5524 South Boulevard Charlotte, NC 28217
Order: Monk: Daily Special – small barbecue plate with hush puppies, mustard slaw, mac and cheese, sweet tea; Speedy: Large BBQ special – hush puppies, mustard slaw, onion rings (link to menu)
Bill: Monk – $10; Speedy – $11.50

Monk: In terms of Charlotte, Bill Spoon’s Barbecue is pretty much the closest thing we have to a well-respected, old school barbecue joint. Since 1963, first Bill Spoon himself and now his grandson Steve Jr. has been cooking whole hog, eastern-style NC barbecue on South Blvd. Which in itself is a bit odd considering Charlotte is much closer to Lexington than it is to the eastern part of the state. Nevertheless, despite having lived in Charlotte since 2005 and being well aware of this place, this past weekend was my first visit to Bill Spoon’s. Inside, it definitely looks the part of a proper barbecue joint with wood-paneled walls, white and yellow checked table cloths, and zero frills.

Speedy: Bill Spoon’s has several things on the menu – chicken tenders, fried flounder, etc, but the only real barbecue items are the pulled pork (the signature dish) and the chicken. The restaurant is well respected in Charlotte, with people mentioning it frequently when barbecue comes up in conversation. Like Monk, I had not been despite living in the city for six years, even though it was always on my list of places to try. This sweltering Saturday seemed like as good a time as any.

Monk: Mrs. Monk and I were a few minutes late but before we had arrived so the table could order, Speedy and our other friends had already gotten the first of several baskets of hush puppies (many times fresh out of the deep fryer). That’s right, bottomless made-from-scratch hush puppies – just say the word and they will bring you baskets on baskets on baskets. And that is definitely a beautiful thing – especially when they are as good as the ones here.

Rudy: Whenever a place does this I first get excited…then I start to think they want me to fill up on these and distract me from the barbecue. Hopefully you were able to stay on track and get your fill on the meat.

Monk: *pfft* Please, we aren’t amateurs here.

Speedy: Bill Spoon’s cooks whole hog, which is different than my preferred shoulder-only sampling. However, it’s hard to find too much to complain about when talking about the pork I was served at Bill Spoon’s. It had good flavor, was tender, and had a nice hint of smoke. Overall, I was pleased, though I’m not sure it lived up to some of the accolades I’ve heard from people in Charlotte (who obviously have not been to Lexington).

Monk: The barbecue at Bill Spoon’s doesn’t necessarily need the eastern NC vinegar sauce found on each table, but as a good sauce should, it enhances the pork nicely. I agree that it had good smoke, no doubt attributable to the smokehouse out back.

Speedy: Agreed. I also added some Texas Pete to mine to get a little bit of a kick. None of the sides got me too excited, unless you count the hushpuppies. But Monk, tell them about the slaw…

Monk: Bill Spoon’s is unique in that it actually serves a mustard-based slaw (with some vinegar), as opposed to the typical red vinegar slaw or white mayonnaise slaw. Our disdain for mustard sauce is well documented here, but this was the first time I had seen or even heard of a mustard slaw. I probably liked it a little more than Speedy, but we both agreed that it was better than mayonnaise slaw but not nearly as good as red slaw.

Rudy: I don’t get why places feel they need to put their spin on something as basic as slaw. Just do it the way it’s always made and do it well.

Speedy: The slaw confused me more than anything else. I thought it was OK, but I didn’t feel the need to finish it, like I do with a good red slaw. I wasn’t disappointed in the meal at all, but I feel if you focus your smoking on one item, you should do it really, really well. I don’t think that was the case here, even though the pork was good. If definitely does not supplant Midwood Smokehouse as my favorite ‘cue joint in Charlotte.

Monk: For whatever reason, it took me over 7 years to make my first trip to Bill Spoon’s. Though I will always prefer Lexington style, with its solid, eastern NC barbecue I expect that it will be much, much sooner than 7 years for me to make a return trip.

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

Bat’s BBQ – Rock Hill, SC

July 30, 2012August 1, 2014 / Barbecue Bros / Leave a comment

Name: Bat’s BBQ
Date: 7/26/2012
Location: 1912 Mount Gallant Road, Rock Hill, SC
Order: Sampler platter with pulled pork, smoked sausage, and cajun beef brisket. Hush puppies and sweet potato fries. (link to menu)
Bill: $16.00

Speedy: I recently started doing some work just outside of Rock Hill, SC, which of course means more opportunities to eat barbecue! First on the menu was Bat’s BBQ, which was just off highway I-77 in Rock Hill. Bat’s BBQ is a pretty new establishment – just opened in 2009, and it looks that way. It’s a corner plot in a shopping center with a small indoor dining room and a few tables outside. You go order at the counter and the food is brought to you once it’s ready. The atmosphere is OK, but it’s not exactly your typical ‘cue joint. Honestly, there’s really nothing to rave about in terms of atmosphere.

Even though it was lunch time, I ordered the sampler platter in order to taste the biggest variety of meats as possible. Unlike Monk, I am truly committed to the cause.

Monk: Hey now…don’t confuse my small tummy with a lack of commitment to the cause.

Speedy: None of the sides really caught my eye, so I ended up getting hush puppies and sweet potato fries, as there was no barbecue slaw, collards, okra, or any of the other traditional sides that I’m partial to.

Monk: I see that the menu also has “Mexi-Q”…so would be fair to say that Bat’s BBQ isn’t aiming for traditional barbecue?

Speedy: That’s probably fair, though it advertised itself as having a “cajun spin.” I didn’t really see the cajun-ness, though.

The food came out quickly, and to be honest, I was a little disappointed with the portion size – which is rare for ‘cue joints. It was definitely plenty to eat, but would not have been enough for two people, which I thought it should’ve been based on the price.

Rudy: Here in Texas they charge by the pound, so you know exactly what you are getting as opposed to the varying serving sizes. I’m definitely a fan of quality over quantity though.

Speedy: I quickly dug in to taste all of the meats, first without sauce, and then with along with the various sauces provided. The pork was dry and a little bland and I definitely wouldn’t recommend eating it without adding sauce to it. The tenderness also left a little to be desired, as a couple pieces were a bit rubbery, so the meet could probably have stayed in the smoker a bit long. I had a few chunks that were also not sufficiently pulled, which is a bit of a pet peeve of mine. This is also a reason why I prefer pork chopped to pulled.

The brisket was considerably better. It was cooked well, tender, and had decent flavor. It also wasn’t nearly as dry as the pork. The brisket was also pulled, which was really surprising, as I’ve only seen it sliced (which I prefer) or chopped. That being said, I was pleasantly surprised with the taste and tenderness that was there. This was definitely the best part of the meal.

Monk: Pulled brisket? I’m curious to see if Rudy has seen this before or if this might be considered heresy in Texas.

Rudy: I have never seen that before. You will see chopped beef listed on the menu some places, but every time I have ordered brisket or even seen it, it has been sliced. A quick Google search proved that it is true, but I can’t say I would be a fan of this.

Speedy: The sausage was decent, though I’m fairly certain it was not made in house. I’m certainly a sausage novice, but I’ve been ordering it more frequently lately at ‘cue restaurants. This sausage isn’t at the top of my list of favorites, but I wasn’t upset that I ordered it.

I only tried that cajun sweet and the rub sauce (as well as a Texas Pete style hot sauce they called fang sauce). The sauces were decent, but nothing I felt I really had to have again.

I was glad that Bat’s BBQ served hush puppies, and they were actually pretty good, but like I said, I wasn’t thrilled with the other choices of sides.

I did get a sneak peak at the smoker in the kitchen (see photo below), and they look to be electric, though they could be gas I suppose. I’ve defended electric smokers before, as they can put out good meats, but if you really want to be a top quality ‘cue joint, it just doesn’t cut it.

Monk: Glad to hear you have come around on this.

Rudy: I also was against this until you said that most places use them. But having a true smoker increases the rankings in my book.

Speedy: All in all, I think this will probably be my only trip to Bat’s BBQ. There was just nothing there that excited me about the restaurant, and I wasn’t that impressed with anything I tried. The meal was fine, but when you’re eating ‘cue, fine is not what you’re looking for.

Ratings:
Atmosphere/Ambiance – 1.5 hogs
Pork – 2 hogs
Brisket – 3 hogs
Sausage – 2.5 hogs
Sides – 2.5 hogs
Overall – 2.5 hogs

Rock Store Bar-B-Q – Stallings, NC

July 21, 2012August 1, 2014 / Barbecue Bros / 1 Comment

Name: Rock Store Bar-B-Q
Date: 7/20/2012
Location: 3116 Old Monroe Rd, Stallings, NC
Order: Sandwich combo – pulled pork sandwich, red slaw, macaroni and cheese
Bill: $6.00

Monk: Ever on the quest to try new barbecue spots, I realized there was one just a few minutes away from my current client site and by looks alone it appeared to have some potential. Rock Store Bar-B-Q is located in the historic Rock Store building, which circa 1936 was “the only gasoline service station around” (per the website) before becoming a convenience store then a coffee shop and now a barbecue restaurant. Their sign advertises “wood smoked” barbecue and to the side of the building there is even a small wood pile on top of a towable smoker (although to my eyes it appears to have been a while since it had been used).

Rock Store’s menu consists of pulled pork, beef brisket, pulled chicken, and ribs. While Speedy and I generally try to grab one of everything, this was just me and I didn’t want to fall asleep at my desk after lunch so I only went for the sandwich combo – pulled pork sandwich, slaw, choice of side, and a drink all for $6 (tax-included).

Rudy: I believe that Speedy already set the standard for eating alone, you still have to eat the entire menu…you don’t have a choice.

Speedy: I have actually been here before, though it was pre-blogging. I don’t remember such an extensive menu, but I do remember the cheap lunch special. This may be worth another visit to try the other meats.

Monk: Side note – the disturbing trend of folks explaining barbecue to me continued, this time with the choice of slaw. They guy at the counter taking my order explains to me “We have a mayonnaise-based slaw and a vinegar-based slaw,” to which I ordered vinegar (obvi). Now this approach is understandable since some people do need the explanation. And I wouldn’t have an issue if he did this to everyone. BUT for customers after me, I distinctly heard the guy ask customers if they wanted “white or red slaw.” No explanation, no patronizing, just treating them as knowledgeable barbecue customers/human beings. So, for the record, to date I have been explained the difference between eastern and western NC barbecue, what white and red slaw is, and what Cheerwine is. Now, all I need is to be explained what mac and cheese or hush puppies are and I will have hit for the cycle of barbecue for dummies. What is going on here? Do I have “YANKEE” stamped on my forehead?

Rudy: You do have a certain “you ain’t from ‘round these parts” look to you…

Speedy: Were you taking a million photos again? Or dressed like you walked out of a Brooks Brothers catalog?

Monk: I mean, I’m pretty sure he didn’t see me taking photos and I was wearing a Brooks Brothers shirt as part of my work attire. ANYWAYS…within seconds of my order, a freshly-made pulled pork sandwich wrapped in tin foil and sides of red slaw and mac and cheese in plastic containers were before me. Inside there are a handful of booths and tables. I got there slightly before the lunch rush and was able to grab a booth with no problem.

In terms of the sandwich, the pulled pork comes out plain on a bun and is actually quite dry. As in dry enough that you absolutely need to use one of the sauces on the table – Eastern NC Vinegar, Carolina Gold (mustard-based), Stallings’ Secret (a tangy barbecue sauce), or Texas Pete. I used the Stallings’ Secret for a few bites before switching over to Eastern NC Vinegar and red slaw for the remainder of the sandwich. The Carolina Gold sauce was not touched.

As far as I could tell, I did not see a stick-burning smoker so I am only to assume they use a gas or electric smoker that allows you to also burn wood to get the smokiness into the meat. However, I fully admit that on this I could be wrong since I did not ask the employees – maybe next time.

Rudy: Only if you want more explanations about how barbecue is made…

Monk: The pork did have some smoke, and while it could have had been smokier I was mostly satisfied. The red slaw came pre-made in a plastic container straight out of the refrigerator but was a little disappointing since the cabbage was chopped more coarsely than I prefer. The mac and cheese was creamy and above average, though maybe in need of a little salt. Decent meal, and you can’t beat the $6 price tag.

Speedy: That sort of mirrors the experience I remember having (which was several years ago). A senior manager from my office was so excited to take me because he knew I loved barbecue and told me he had found the best barbecue he had ever tasted (which could be true – he is a Yankee). Anyway, I just sort of laughed at him after the meal and let him know that if he drove 75 miles north to Lexington, he’s find a dozen spots with better ‘cue. But like you said, a good meal for $6.

Monk: So you’re saying he didn’t want to drive an hour each way for a 10 minute meal? As for Rock Store, I would be interested in coming back again with more folks and sampling the brisket and ribs (though from the looks of the website they might chop the brisket). I don’t know that either would significantly change the below ratings but at the very least I would get a better overall sense of the food. While this meal didn’t blow me away, I can see Rock Store Bar-B-Q becoming a regular lunch spot for me while at my current client – though more of once-a-month spot as opposed to every week or two.

Ratings:
Atmosphere/Ambiance – 3.5 hogs
Pork – 3 hogs
Sides – 2.5 hogs
Overall – 3 hogs

Speedy’s Barbecue Inc. – Lexington, NC

July 19, 2012August 1, 2014 / Barbecue Bros / Leave a comment

Name: Speedy’s Barbecue Inc.
Date: 7/14/2012
Location: 1317 Winston Road, Lexington, NC 27295
Order: Barbecue tray – Chopped pork, fries, barbecue slaw, hushpuppies
Bill: $8.50

Speedy: With Monk fresh back from a two week barbecue hiatus, we decided it would be best to hit one of the heavy hitters for our next barbecue experience. As such, we took a day trip up to Lexington to visit Speedy’s Barbecue Inc. Speedy’s sits just off Business 85 in Lexington in an unassuming brick building. It looks exactly what you’d expect a traditional barbecue joint to look like – complete with a smokehouse attached to the back. The front is adorned with a sign advertising Speedy’s as the “Best BBQ Anywhere” on one side and displaying their motto “Quality, Quantity, and Quick Service.”

Monk: So while I enjoyed the meal, I did a little research afterwards and learned that apparently Speedy’s cooks with electricity. This may explain the lack of smokiness (links here and here).

Rudy: I know this is a legendary place, but how do we feel about it being cooked with electricity? I want to say that I don’t care as long as the taste is there. But it is still hard to get so much quality from electricity instead of a smoker. I feel like the electricity is cheating. I saw a show on tv the other day where a barbecue place reheated their ribs in a microwave when they were ordered. Blasphemy.

Speedy: I’m a little dubious to the links mentioned above. While I trust the BBQ Jew, he only states that it’s not wood-burning. The other link is just a comment. Either way, electric smokers can produce good meat and the smokiness can be achieved by using hickory wood chips. I myself own an electric smoker (though as soon as I have a yard, I’ll be purchasing a big green egg). So while it’s not the best, I can’t hate too much on the electricity, if that is in fact accurate.

Monk: Ideally, I think barbecue should be cooked low-and-slow over burning wood. But the reality is, in North Carolina these days that is the exception rather than the rule (apparently something like 99% use gas or electricity, according to this interview with NC Barbecue Society founder Jim Early). In any case, barbecue was at the top of my list of things to eat as soon as I got back from my vacation abroad. So this quick road trip to Lexington was a perfect way to get some good barbecue and visit a spot that I hadn’t visited before. So Speedy, my question for you is how pumped were you to go to your namesake restaurant?

Speedy: I suppose I was pretty excited. Honestly, I probably haven’t been in ten years, because with Lex #1 just a mile or so away, there’s really no reason to go anywhere else in Lexington. I think it used to be open on Sundays (though apparently it is not anymore), which would give a reason to go. I do remember it being good, and for the sake of our readers, we thought it important to review as many places as possible. Of course I was super pumped to eat Lexington style barbecue (aka “the best style”).

Monk: The inside of Speedy’s is adorned with movie and tv posters from all eras, some of which are autographed, and is kind of kitschy in a non-pretentious way. We were seated with no wait and happened to be seated in front of a “Friends” poster with a cast-signed photo. A good sign, I guess?

Speedy: Sitting down and talking to the waitress was pretty amusing. She automatically assumed we were tourists – probably due to Monk’s incessant photo taking.

Rudy: I guess he wasn’t fully acclimated back from vacation yet.

Monk: …c’mon, it wasn’t that bad…

Speedy: She asked us if we had any questions and explained that they had a “local drink” called Cheerwine. Monk and I played along for a bit, though I did try to amp up my southern drawl to let her know it wasn’t my first rodeo. I think once we ordered, she realized that we were no amateurs.

Rudy: There you go with the Cheerwine stuff again. I have grown a huge appreciation for my new Texas barbecue, but they have nothing to compare to that. Just keep rubbing it in my face.

Monk: I feel like this kind of thing has happened a few times. Maybe we need someone to announce our arrival at each spot so folks know we aren’t messing around – whether it’s the difference between Eastern and Western NC barbecue or telling us what Cheerwine is. Nevertheless, I went to the bathroom and when I came back our order had already arrived – literally 2 minutes after we had ordered. Talk about “quick service” – the third “Q.”

Speedy: So Speedy’s is not just a clever name.

Monk: Excellent.

Speedy: The second “Q” mentioned in Speedy’s mantra is quantity and boy they aren’t kidding. The plate came piled high with plenty of pork, slaw and fries – too much for even a seasoned barbecue eater such as myself to finish. The pork is chopped fine, not pulled, which I personally prefer. It’s moist and tender and downright delicious. The waitress brought out an extra cup of dip (that’s Lexington for “sauce,” y’all) for us, and we did end up using it, though it probably wasn’t necessary. I like to add a little Texas Pete to my ‘cue as well, giving it a little bite and helping make sure it’s not dry. If I do have one complaint, it’s that the ‘cue did not have a noticeable smoke flavor. It’s easy to overdo it with smokiness, but I do think the hint of it is important. This is a minor thing, though, and I enjoyed the pork very much.

Monk: One thing I especially love about going to a proper barbecue restaurant is that the sides are choices in addition to hush puppies (aka “the way it should be”). We both went with fries and barbecue slaw – pretty standard for both of us. The hush puppies were pretty much spot on, the barbecue slaw was vinegary with a slight pepper kick as it should be, and the fries – well they were fries. I really didn’t eat too many of them since unlike Speedy, I was able to actually finish my huge portion of barbecue.

Rudy: I’m a little embarrassed that happened, and that he admitted to it. If anything needs to be sacrificed, it is sides and not the meat.

Speedy: I will say this, I thought the slaw could have been a little colder. I really like the contrast of hot ‘cue and cold slaw when eating a proper barbecue plate. The taste and chop were good, but the temperature left me a little lacking.

Monk: So while the barbecue “quality” (the first “Q”) was definitely strong-to-very-strong (albeit a notch or two below, say, Lexington #1), we can’t give it higher marks due to the lack of smoke flavor. But in a pinch, Speedy’s will definitely do. And they take credit cards, which isn’t always a given at these mom and pop barbecue joints.

Speedy: Overall, I was really pleased with my meal. It’s not the “best barbecue anywhere,” as advertised on the sign. Hell, it’s not even the best barbecue within a square mile. But it is pretty damn good. Did Monk and I drive an hour each way for a ten minute meal? Yes we did. Do either of us regret it even a little bit? Nope.

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