Speedy

Rock Store Bar-B-Q – Stallings, NC

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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

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Speedy’s Barbecue Inc. – Lexington, NC

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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

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Stubb’s Bar-B-Q – Austin, TX

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Name: Stubb’s Bar-B-Q
Date: 7/6/2012
Location: 801 Red River, Austin, Texas
Order: Minor Plate – Beef Brisket, Pork Ribs, okra, mac & cheese (link to menu)
Bill: $16

Rudy: Stubb’s is known for two things, barbecue and live music. They are widely known for being able to attract decent sized bands during SXSW and throughout the year. You can also buy their sauce in grocery stores throughout the country. I’ve only experienced their barbecue, and since this is a barbecue blog, that’s the only thing that matters.

Speedy: I’ve seen some great bands come through here on the schedule. Live music and barbecue sounds like an evening in heaven. Would it be a good place to watch a show?

Monk: Yea, I remember Metallica and Third Eye Blind both playing at Stubb’s at SXSW 2009 a few years back. Maybe even a Kanye West surprise show at a subsequent SXSW showcase there too?

Rudy: I saw a publication online that had it as part of the top 12 most influential (and still active) music venues in the US. I haven’t seen a show there, but it looks like a good place. I think they have 2 stages, an outdoor stage and a smaller indoor one. The restaurant part of Stubb’s has a rustic old feel to it like it has not been updated since it was opened in the 70s. It feels like a barbecue restaurant.  The only negative is that it does not smell like barbecue restaurant. Because it holds concerts and other events, you don’t have that distinctive smoke smell permeating throughout the place. I think that would just be a bonus.

Monk: Agreed, years of smoke built up inside the restaurant definitely adds to the ambiance

Rudy: I have been to Stubbs’s once before and got their signature Jalapeno Brisket and sausage, and they were really good, so I wanted to try something different. I settled on their standard brisket and asked the waitress which was better between the ribs or the sausage. Without hesitation, she went with the ribs. I almost always ask for a recommendation when I go eat places, and as a free pointer to all waiters and waitresses, whatever you say, say it with conviction. I really don’t care what you recommend, just come strong or I’ll be weary of whatever I’m about to get. Because if you aren’t sold on it, I’m not sure I will be.

Speedy: What about the rest of the menu? Do they serve pork? Anything else seem worthwhile? How is the beer selection?

Rudy: They have most everything. Chicken, turkey, chopped beef, pulled pork, ribs, brisket, and sausage. Make sure you check out the daily specials that offer other great options.  

Monk: Of which, Speedy would have ordered one of each of course…*cough*fatty*cough*.

Rudy: They have a decent beer list, but what is even better…Stubb’s is one of the few places in Texas that serves sweet tea. I pretty much skipped over the beer all together when I saw that.

Monk: Tough call, but being in the sweet tea desert of the midwest and now Texas for the past few years, I can’t fault you for that choice. Not too much better non-alcoholic drink-wise with barbecue than sweet tea  (except maybe Cheerwine).

Rudy: Please don’t bring up Cheerwine. The only thing they have here is something call Big Red, and it is only similar to Cheerwine in the fact that it is red, AND NOTHING MORE… At first look, the plate did not seem that impressive, two ribs and a few cuts of brisket. But after eating through it all, it was way more than enough.  I started with the ribs, which were not sauced, and really didn’t need to be. They were extremely tender and had tons of flavor. I could not have been more pleased with the ribs – I just wanted more of them. If the waitress had not recommended them, I would have gone with my usual sausage and missed out on this greatness.

Next came the brisket, which next to the ribs, just didn’t stand up. It was tender and juicy, but it had no flavor. It tasted like a piece of prime rib, just tender bland meat. You couldn’t taste any smoke or see any char on the pieces that I had. I added the Stubb’s sauce, and that was better, but good brisket shouldn’t need sauce to have flavor.

Speedy: You said you’ve had the jalapeno brisket before. Is that any better?

Monk: Wow, jalapeno brisket. That sounds kind of amazing. 

Rudy: The jalapeno brisket was much much better. They even have a special jalapeno sauce to use with it. Spectacular. I should have gotten it again, but I was going for something different this time. It is their Friday special, and my memory is telling me it was special.

Like I said earlier, Stubb’s sells their sauce in grocery stores, so you can have it outside of the restaurant. It is a thicker tomato based sauce like many told in stores. I had their original (they sell 6 different sauces, 4 marinades, 5 rubs, plus other cooking items for any gift giving occasions) which I really liked. It was not too sweet and had a good flavor. The ribs didn’t need it, but when I added the sauce to them, it did not overpower their flavor.

Monk: You’ve given us a good idea of how the meat was, so what about the sides?

Rudy: The sides were sides. I had the okra and the mac & cheese, which were good but nothing that blew me away. The star of the night was definitely the ribs.

Monk: So next time I happen to find myself in Austin, say possibly for the F1 race in November, should we head to Stubb’s?

Rudy: That depends on if they have a good show going on then or not and where you are staying.  It has a great location near 6th street, but there are at least 2 other places (yet to be reviewed) that are near there that are comparable. But it is iconic and still very good barbecue for this area. You might be able to do better, but you definitely could do much worse.

Ratings:
Atmosphere/Ambiance – 3.5 hogs
Brisket – 2.5 hog
Ribs – 4 hogs
Sides – 2.5 hogs
Overall – 3 hogs

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Smokey Mtn BBQ & Grill – Bristol, VA

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Name:  Smokey Mtn. BBQ & Grill
Date: 7/10/2012
Location: Exit 7 Linden Dr., Bristol, VA
Order: Combo platter (pulled pork, brisket, smoked chicken), ribs, okra, hushpuppies (link to menu)
Bill: ribs (1/2 rack) – $10; Combo Platter (included two sides) – $10; sides included

Speedy: Before I start this review, I just want to lay a few things out. Yes, I was eating by myself. Yes, I ordered a boatload of food. But I had to try everything for the review, right? It wouldn’t be right to just do a partial review? DON’T JUDGE ME!

Rudy:  Oh we can judge… but as a barbecue blog, we ought to judge why you didn’t order more.

Speedy: Phew. I feel better. Now that that’s out of the way, on to the review. Smokey Mtn. BBQ & Grill sits just off Highway 81 on the Virginia side of the city of Bristol, which is split between Virginia and Tennessee. I’m not really sure why people would come to Bristol outside of NASCAR races, but I find myself up here quite frequently – at least until this blog gets huge and the Barbecue Bros are offered their own show on Food Network. But anyhoo, right off the highway, you’ll see a gas stations and right behind that sits Smokey Mtn. BBQ and Grill. Honestly, it kind of looks like a dump. It is in its stand-alone building, but the structure just isn’t that impressive. The inside is well lit with plenty of space and a few tables for seating. To order, you go up-front and order at the counter and take your seat and the food is brought to you. I understand that dive ‘cue shacks are often the best in terms of food, but this building just doesn’t seem like your traditional old-timey ‘cue joint.

I chose to sample all of the meats for this meal. I had eaten at Smokey Mtn BBQ before but had only had the brisket and pork. Turns out I was skipping out on the better meats. The chicken was chopped and smoked and served with sauce on the side. You could definitely taste the smoke in the chicken and it was tender and with good flavor. The sauce choices are either spicy or mild and they are tomato based sauces, similar to western-style NC sauces. I think the sauce actually works best on the chicken.

Rudy: I tend to shy away from chicken or turkey because I find most places’ are dry. I usually go with other meats that I find consistently better. Good to hear the chicken was done well here.

Speedy: Generally, I’m the same way, but like I said, I was all about variety and literally eating as much food as humanly possible.

The ribs are also quite good. My biggest complaint about the ribs is that they are actually too tender, as you could pick up a bone and lose all the meat. They’re served wet – pretty heavily covered in sauce (again – either spicy or mild). I think the ribs would’ve been better with a little less sauce, actually, and maybe a more noticeable rub prior to smoking. Overall, though, I think the ribs are definitely worth ordering.

The pork, on the other hand, is a little disappointing. It’s a little dry and absolutely has to be sauced. In my opinion, the sauce doesn’t work quite right with the pork. I think it would be a lot better if there was a vinegar or Lexington style sauce option, as the pork is tender enough and pulled nicely – it just lacking moisture and sufficient flavor.

The brisket had a little more flavor but also was a little dry – requiring the sauce, though not as badly as the pork. It also could definitely stand to be a little more tender, as it was slightly rubbery. All in all, the brisket was better than a lot of brisket I’ve had, but I won’t go out of my way to have it again.
The sides are fine – nothing great, but they have all the staples. Of course the slaw is mayo-based, but at least they have hushpuppies.

Rudy: Nothing sounds too great here. When chicken is the only thing to write home about, you don’t have a top notch barbecue place in my opinion.

Speedy: I wouldn’t write home about the chicken either. Mama Speedy would be all “SON – I RAISED YOU BETTER THAN TO ORDER CHICKEN AT A BARBECUE RESTAURANT” and I would have to go to my room next time I visited my parents. But you’re right – not a top-notch barbecue experience.

Overall, if you happen to be driving through the Tri-Cities, Tennessee area and are craving barbecue, you could do worse than stopping at Smokey Mtn BBQ, but I wouldn’t go out of my way to eat here.

Ratings:
Atmosphere/Ambiance – 1.5 hogs
Pork – 2 hogs
Brisket – 2.5 hog
Chicken – 3 hogs
Ribs – 3 hogs
Sides – 2 hogs
Overall – 2.5 hogs

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