Home Season Moving Forward

[BambooRdApp]

I may stay in Mayberry and drive down to Winston for the game...
Not Boone, but a smaller town like Boone.

[asumba95]

if true, there is a silver lining for me. Lexington BBQ is an easy stop between Charlotte and W/S.

[1997CLT]

if true, there is a silver lining for me. Lexington BBQ is an easy stop between Charlotte and W/S.

I really miss Woodlands. I haven't been to the Peddling Pig but I've had 4-5 folks tell me its not very good (or at least doesn't compare). Kinda hard to mess up BBQ so maybe it's a difference in the sauces or sides.

[asumba95]

if true, there is a silver lining for me. Lexington BBQ is an easy stop between Charlotte and W/S.

I really miss Woodlands. I haven't been to the Peddling Pig but I've had 4-5 folks tell me its not very good (or at least doesn't compare). Kinda hard to mess up BBQ so maybe it's a difference in the sauces or sides.

yes, peddling pig was not good last time I went there (several years ago). However, I have to disagree in that smoking good bbq is an art.

[proasu89]

BBQ
Cups and Ice ?
What else is this thread missing?

[Black Saturday]

if true, there is a silver lining for me. Lexington BBQ is an easy stop between Charlotte and W/S.

I really miss Woodlands. I haven't been to the Peddling Pig but I've had 4-5 folks tell me its not very good (or at least doesn't compare). Kinda hard to mess up BBQ so maybe it's a difference in the sauces or sides.

In my opinion, as a perfectionista in pork BBQ cooking, BBQ is made more delectible by the cooking method and the style it's prepared and served. Mass producing of BBQ can be a challenge to uphold quality, that's why some places close when they sell out - avoiding the quality erosion in reheating, not to mention the labor intensity involved involved getting in to a plate or out the door.

I have not eaten at the Peddling Pig, have passed by lots of times usually with more important things on my plate than eating while I'm in that area, but have always wanted to give it a try. Interesting name, the parking lot usually has plenty of patrons.

Woodlands was ok, as I'm sure the Pig is too

[1997CLT]

if true, there is a silver lining for me. Lexington BBQ is an easy stop between Charlotte and W/S.

I really miss Woodlands. I haven't been to the Peddling Pig but I've had 4-5 folks tell me its not very good (or at least doesn't compare). Kinda hard to mess up BBQ so maybe it's a difference in the sauces or sides.

yes, peddling pig was not good last time I went there (several years ago). However, I have to disagree in that smoking good bbq is an art.

I hear ya. Been smoking pork butts, shoulders, and briskets for 25 years. Started off with a small WSM and upgraded every 3-5 years. Currently have a BGE and a Yoder 6940 when I need extra space or cooking overnight and need the temp regulated. If you're into smoking meats at all, check out the Yoder line. They are great, and ignore the "pellet grills are cheating" and not real BBQ crowd!

Was really saying it's pretty simple to make BBQ from a butt or shoulder. Especially a full pig which I suspect is what they do, but maybe not. It's the rub and sauce that makes the difference for me. Throw in the meat at 200-225F and leave it until it hits 203. Anyway, that's for another thread and another time

[Black Saturday]

if true, there is a silver lining for me. Lexington BBQ is an easy stop between Charlotte and W/S.

I really miss Woodlands. I haven't been to the Peddling Pig but I've had 4-5 folks tell me its not very good (or at least doesn't compare). Kinda hard to mess up BBQ so maybe it's a difference in the sauces or sides.

yes, peddling pig was not good last time I went there (several years ago). However, I have to disagree in that smoking good bbq is an art.

I hear ya. Been smoking pork butts, shoulders, and briskets for 25 years. Started off with a small WSM and upgraded every 3-5 years. Currently have a BGE and a Yoder 6940 when I need extra space or cooking overnight and need the temp regulated. If you're into smoking meats at all, check out the Yoder line. They are great, and ignore the "pellet grills are cheating" and not real BBQ crowd!

Was really saying it's pretty simple to make BBQ from a butt or shoulder. Especially a full pig which I suspect is what they do, but maybe not. It's the rub and sauce that makes the difference for me. Throw in the meat at 200-225F and leave it until it hits 203. Anyway, that's for another thread and another time

That is the key

I use a Trager which has done well - no issues, Am interested in buying a RecTec.

[1997CLT]

if true, there is a silver lining for me. Lexington BBQ is an easy stop between Charlotte and W/S.

I really miss Woodlands. I haven't been to the Peddling Pig but I've had 4-5 folks tell me its not very good (or at least doesn't compare). Kinda hard to mess up BBQ so maybe it's a difference in the sauces or sides.

I Mass producing of BBQ can be a challenge to uphold quality, that's why some places close when they sell out - avoiding the quality erosion in reheating, not to mention the labor intensity involved involved getting in to a plate or out the door.

I have 0 restaurant experience and have cooked for a max of 40-50 for a single event, I think you're spot on. Restaurant and mass production is an entirely different animal. Some even sell out each day and that's it until another batch is cooked. I've heard Jon Gs is only open on the weekends and they give free beer to those waiting in line

[Black Saturday]

if true, there is a silver lining for me. Lexington BBQ is an easy stop between Charlotte and W/S.

I really miss Woodlands. I haven't been to the Peddling Pig but I've had 4-5 folks tell me its not very good (or at least doesn't compare). Kinda hard to mess up BBQ so maybe it's a difference in the sauces or sides.

I Mass producing of BBQ can be a challenge to uphold quality, that's why some places close when they sell out - avoiding the quality erosion in reheating, not to mention the labor intensity involved involved getting in to a plate or out the door.

I have 0 restaurant experience and have cooked for a max of 40-50 for a single event, I think you're spot on. Restaurant and mass production is an entirely different animal. Some even sell out each day and that's it until another batch is cooked. I've heard Jon Gs is only open on the weekends and they give free beer to those waiting in line

I've wanted to stop at Jon G's too. Long lines for his Q, so I would think it has to be good.

[NattyBumppo'sRevenge]

Wake feels guilty for backing out of last game and Spillers. This happens, guess we have to let those past transgressions pass. Also, in case you don’t like my post, I thank more people than I get thanked so it’s all good.

[mike87]

Wake feels guilty for backing out of last game and Spillers. This happens, guess we have to let those past transgressions pass. Also, in case you don’t like my post, I thank more people than I get thanked so it’s all good.

let's not go all Kumbaya here. Wake still sucks.

[311neers]

BBQ
Cups and Ice ?
What else is this thread missing?

Lewis BBQ- Charleston, SC. First time I didn’t have to wait 30+ minutes in line for lunch today.

[appdaze]

if true, there is a silver lining for me. Lexington BBQ is an easy stop between Charlotte and W/S.

I might get crucified....but I think Lexington bbq is overrated compared to some other local joins of the area. I lived in highpoint for 4 years for a job and went to the festival each year and ate at just about all the local joints from Lexington on up into welcome and up toward north davidson. Maybe some others who live there could throw out an opinion.

[MDaniels]

Oh no, you didn't!!!

[Black Saturday]

if true, there is a silver lining for me. Lexington BBQ is an easy stop between Charlotte and W/S.

I might get crucified....but I think Lexington bbq is overrated compared to some other local joins of the area. I lived in highpoint for 4 years for a job and went to the festival each year and ate at just about all the local joints from Lexington on up into welcome and up toward north davidson. Maybe some others who live there could throw out an opinion.

I would guess there are several on here that cook better BBQ -Pulled Pork-however you do it, better than any Q restaurant, joint, or dive anywhere you can name. It's an art we've perfected over the years of doing it.

Mine evolved over the years from using wood to lp gas for ease - charcoal and chips better flavor, to the pulled pork on the pellet grill for the perfection - best method imo.

Sorry to hijack a thread....

[DenverOfTheEast]

Top 5 Bar B Que spots in NC

5. Bar-B-Q King - Lincolnton
4. Kyle Fletchers on Wilkinson Rd - Gastonia/Lowell area
3. Lexington barbecue - Lexington
2. Stamey's barbecue - Greensboro
1. Hendrix Barbecue - Rowan County - multiple locations.

Rowan County by far the best county in NC for making barbecue --- churches and restaurants know how to fix a plate!!!!

[BambooRdApp]

Top 5 Bar B Que spots in NC

5. Bar-B-Q King - Lincolnton
4. Kyle Fletchers on Wilkinson Rd - Gastonia/Lowell area
3. Lexington barbecue - Lexington
2. Stamey's barbecue - Greensboro
1. Hendrix Barbecue - Rowan County - multiple locations.

Rowan County by far the best county in NC for making barbecue --- churches and restaurants know how to fix a plate!!!!

You really need to get out more and to the Eastern part of the state

[AppYosef!]

Top 5 Bar B Que spots in NC

5. Bar-B-Q King - Lincolnton
4. Kyle Fletchers on Wilkinson Rd - Gastonia/Lowell area
3. Lexington barbecue - Lexington
2. Stamey's barbecue - Greensboro
1. Hendrix Barbecue - Rowan County - multiple locations.

Rowan County by far the best county in NC for making barbecue --- churches and restaurants know how to fix a plate!!!!

College BBQ in Salisbury is good and I like Randy’s BBQ in Statesville too. Sounds like the High Country lost a good one as Carolina BBQ in Newland was flooded in the storm. Hope they can recover.

[InFor6More]

BBQ
Cups and Ice ?
What else is this thread missing?

Neese’s liver pudding