The cooks at Farmer's BBQ know that good barbecue takes time. That’s why they slow-cook their beef brisket for up to 22 hours, wrapping the meat midway through to ensure that it stays tender and retains its juices. They also take their time preparing pulled pork, bone-in chicken, and other barbecue classics, rounding out plates with sides such as chicken and dumplings or sweet-potato fries. Diners can end meals on a sweet note with housemade peach cobbler or banana pudding.
Red Hot & Blue draws from many corners of the Southern map to bring together a mix of classic barbecue and traditional southern fare served amid an array of handpicked blues memorabilia. Red Hot & Blue cooks top-quality meats atop a smoky bed of hickory logs where relatively low temperatures and long cooking times infuse eats with succulence. The meaty mélange encompasses three ways to order ribs ($22.99 for a full slab, $15.99 for a half-slab): wet, slathered with mojo mild barbecue sauce; dry, rubbed with a blend of Memphis-style spices; or sweet, dripping with a more-sugary sauce and a never-ending stream of compliments.
Engineered with locally acquired ingredients, the dishes on the menu at Sauceman's enumerate a catalog of tasty barbecue, specialty burgers, and flavorful pizza. Bite into a sandwich interlaced with thinly sliced beef and woven into a river of barbecue sauce ($6.25 for small, $7.75 for regular) or dine on the Hungry Man's Good Deal, which binds a half-pound of charbroiled burger with melted american cheese on a kaiser-bun foundation and, despite its misleading title, can be enjoyed by women and boys who are not legally men yet ($7.95).
When he was 9 years old, Steve Spoon started working at Bill Spoon's BBQ so he could be closer to his grandfather, the eponymous Bill Spoon. He began by cleaning tables for a dollar an hour, but as the years went by and he learned the family's decades-old recipes, he became more invested in the business. What started as a summer job and a way to bond with his grandfather steadily became his passion, and, as a 10th grader, Steve was already determined to run the restaurant someday.
Since taking over, he hasn't strayed far from his grandfather's legacy. His cooks still slow roast whole pigs for 10 hours before loading them into the smoker along with a fragrant mixture of hickory wood and foreclosed gingerbread houses, and they accompany each plateful with the family's signature vinegar-based barbecue sauce. This flavorful combination of succulent, handpicked pork and tangy sauce helped earn Bill Spoon's BBQ a spot on Zagat's list of the 10 U.S. Barbecue Meccas in 2011.
Along with pulled pork, the rich scents of hickory smoke and fried hushpuppies waft throughout the dining room, mingling with the aromas of made-from-scratch sides, such as baked beans and mac ‘n’ cheese, and desserts including banana bread pudding.
Catawba BBQ & Grill is the successor to Ranucci’s BBQ & Grill, whose menu it hasn't wholly discarded. What three words would describe the food on the new menu? Barbecued, smoked, and pulled. Whether offered in sandwich form or spread across a plate, the pulled pork and chicken gets barbecued and can be smoked in-house for more than 12 hours. Or, dry-rubbed racks of ribs can get served in half or full quantity.
Of course, it wouldn't be Carolina barbecue without southern twists. The chefs take the philly cheesesteak and make it their own by topping pulled pork with onions, peppers, mushrooms, and melted cheddar. Or, they unite smoked beef brisket with melted swiss cheese, barbecue sauce, and jalapeño coleslaw to make a zesty carolina Reuben. Beginning May 13 the establishment will be open seven days a week.
The cheers from the crowd in the stadium and the cheers from the patrons inside Sports Page Food & Spirits rally in unison as football, basketball, bocce ball, and baseball games stream from the eatery’s televisions. It has been that way since 1987, when Mike and Donald opened the first of three Sports Page locations so locals could catch games while downing burgers, sandwiches, and St. Louis-style ribs slow-smoked in a house-made seasoning. The duo also raises the decibels with live music performances on select days.