First time I’ve ever seen B’s mentioned in anything other than a local media piece. It’s the best BBQ in ENC, and believe me…I’ve tried nearly all of them.

Sam Jones is good but sort of expensive. He dials back the vinegar when chopping his pork. This means it’s dryer than Cue at other joints. OTOH, less vinegar allows more of that wonderful smoky flavor to shine through.

Yuck! Vinegar covered meat. Let’s go back to pre-refrigeration.

I love BBQ of all kinds. But anything west of Orange County is just sustenance.

Yes a BBQ thread, natural progression on summer as we get closer to football.

Vinegar, whole pig, pulled.

Collards, bbq slaw, crockpot Mac, nana pudding w just the right ratio of sour cream.

Sweet tea.

I like all BBQ, but whole hog/vinegar is my least favorite. Don't get me wrong, I will still eat my weight in it, I just prefer a smoked butt with some tomato, and not as much vinegar, in the sauce. Lexington style bbq is about as good as it gets in my viewpoint. But like I said, I will eat it all so long as it is not just cooked meat covered in so much sauce that you can't even taste the meat. Any BBQ that relies on a sauce to make the que is not BBQ.

Chopped BBQ is superior to pulled bbq. I'll eat pulled bbq but I won't like it.

I do prefer the bbq slaw over the ENC version.

Don't taint my BBQ with any kind of slaw. Doesn't need it and doesn't help it.

Name your preferred bbq joint.

Name a good off the path hole in the wall bbq joint.

Go!

Lexington bbq is overrated. Yes I said it. I still eat it. I don't think it's bad. I like it.....but it's still overrated. It lives on it's name.

Like others, ill eat any Q. When I was younger I much preferred western. As I grew into adulthood I started liking eastern more, sometimes with a bite.

Wilbur’s is my go to and my measuring stick for all others. Parker’s is my #2. I’m from Fayetteville so the BBQ Hut is a good option for me.

appdaze wrote: ↑

Thu Jul 03, 2025 3:14 pm

Lexington bbq is overrated. Yes I said it. I still eat it. I don't think it's bad. I like it.....but it's still overrated. It lives on it's name.

Like others, ill eat any Q. When I was younger I much preferred western. As I grew into adulthood I started liking eastern more, sometimes with a bite.

Lately I have liked Speedy's over Lexington BBQ.

My father in laws pig cooker.
Otherwise, it is Wilbur's for me.
Like a good steak, great BBQ needs no other additives once off the pig cooker. The chef has their rub while cooking .
With that said, nothing but vinegar if I have to put some on after I pull from the cooker

ASU84 wrote: ↑

Thu Jul 03, 2025 4:32 pm

appdaze wrote: ↑

Thu Jul 03, 2025 3:14 pm

Lexington bbq is overrated. Yes I said it. I still eat it. I don't think it's bad. I like it.....but it's still overrated. It lives on it's name.

Like others, ill eat any Q. When I was younger I much preferred western. As I grew into adulthood I started liking eastern more, sometimes with a bite.

Lately I have liked Speedy's over Lexington BBQ.

Speedys is a good one. BBQ Center is pretty good. Those banana splits are legendary.

appdaze wrote: ↑

Thu Jul 03, 2025 3:14 pm

Lexington bbq is overrated. Yes I said it. I still eat it. I don't think it's bad. I like it.....but it's still overrated. It lives on it's name.

Like others, ill eat any Q. When I was younger I much preferred western. As I grew into adulthood I started liking eastern more, sometimes with a bite.

This is exactly how I’ve become. Used to despise ENC bbq, but I’ve grown to appreciate it.

JDs in Rutherford college is my favorite. We try to go as often as we can. When I lived out in ENC, I ate at Bills and Parker’s frequently.

Whole hog, vinegar dose mix. Everything else is negotiable.

BambooRdApp wrote: ↑

Fri Jul 04, 2025 6:08 am

My father in laws pig cooker.
Otherwise, it is Wilbur's for me.
Like a good steak, great BBQ needs no other additives once off the pig cooker. The chef has their rub while cooking .
With that said, nothing but vinegar if I have to put some on after I pull from the cooker

This is my default strategy when I put a Boston Butt in the smoker. Let the flavor of the meat/smoke shine through.