Wednesday, December 28, 2016

The Pedalin' Pig BBQ- Banner Elk,NC

A family holiday vacation brought me to the high country of NC. When this happens, I usually am able to incorporate one or two new bbq stops into the trip. It so happened that this time I was feeling a little like I had some extra time, with a week off work so here I am writing about the experience for the first time in years.

Several people recommended the Pedalin' Pig to us, and on a rainy Christmas Eve lunchtime  without much else to do, we found ourselves in the parking lot just off Highway 105. We braved a few seconds of chilly drizzle then entered the warm interior. It featured the typical wood and antique sign decor, with a bit of local feel provided by hiking maps and even a large mountain landscape mural hanging on the walls.

Our party of 9 was promptly seated and given menus to study, along with a plate of hush puppies (which were forgettable). The menu included the standard Carolina barbecue fare, but also some less common items such as thick sliced brisket and pork belly tacos. The waitress told us that their sweet tea and most of the sides were homemade. Becky and I chose to split the 3-meat sampler which comes with pulled pork, baby back ribs and brisket. (Side note: we got the sampler for 1; they also have a 3 meat sampler for two, but as you can see the 1 person sampler comes with a ton of food. We weren't especially hungry, but even between the two of us we didn't quite finish it.)

Our sides were potato salad and fried okra, along with an additional side of mac and cheese for the little guy. Portions of everything were mountain man-sized. The sides were respectable, and the tea perfectly cold and sweet, but the meats were a bit of a let down. The pulled, or more like coarsely chopped, pork was by far the best of the three. It had enough bits of bark to give it good flavor, and the "Piedmont" sauce provided on the table did it justice. The baby back ribs were tender enough, but lacking smoke flavor. Same story with the brisket; it could just as well have been slow roasted in an oven. It wasn't tough at all, which is a plus, but it did include substantial chunks of fat. It would have been interesting to try a couple of the other 5-6 sauces listed on their menu, but none were offered and our waitress didn't return in time for a request to be made.

It was a pleasant spot for a vacation lunch. I appreciate the effort put into the homemade sides, but they need to up the smoking game a bit to be ranked as good all around barbecue.


Pedalin' Pig Menu, Reviews, Photos, Location and Info - Zomato

Saturday, November 30, 2013

Old Clinton Bar-B-Q- Gray,GA

Old Clinton Bar-B-Q has been on my radar for a while. Problem was, it's in the tiny town of Gray,Ga- not near any route I regularly travel. But after a weekend trip to Lake Sinclair, we were passing through around lunch time on the way back to Florida. Problem solved.

Even if you weren't looking for it, it would be hard to miss the low-slung building with it's dirt floored porch and vintage advertising, including the proclamation "Best in Georgia".

The interior has similarly been left un-updated for the most part, and feels like a 50 year step back in time.

Chopped pork with a thin vinegar and pepper sauce is what they are known for here, although they also offer ribs, turkey and chicken. Their classic plate includes the barbecue, brunswick stew, bread and a pickle, plus slaw or potato salad if you want to add it on.

We ordered several of these, and someone got ribs too, so I got to sample both.

The pork was a nice mix of different textures of well cooked meat- well cooked in that it was moist and flavorful, though the smoke wasn't too prevalent. It was perhaps overshadowed by the vinegar in the sauce. I could also detect a bit of a reheated taste. Still, it was every bit as good as any of this style of barbecue that I have had. Piled on a slice of fresh white bread, it made a barbecue sandwich that would be hard to beat.

The ribs were properly smoked and perfectly done, though they didn't have much in the way of seasoning. Old  Clinton's version of Brunswick Stew is a little on the thin side. It was good, but lacked anything that set it apart for me. Our sides of slaw and potato salad followed suit in that they were a good complement to the meal but didn't stand out on their own.

I enjoyed the experience of eating here as much or more than the food itself. It's definitely a must visit for anyone interested in the history of Georgia barbecue. I can't agree that it's the best in Georgia though. In my limited forays into the Peach State I have already been fortunate enough to eat at a few places that give them some stiff competition for that title, but having said that, they are definitely close to the top of the list.

Wall art at Old Clinton

Old Clinton Barbecue House on Urbanspoon

Friday, November 22, 2013

4Rivers Smokehouse- Gainesville, FL


The 4Rivers location in Gainesville has been open for several months now, so I decided it was time to stop in. Returning by air from the barbecue-scarce Northeast, I passed up the temptation to sample airport barbecue during a layover in Charlotte for the opportunity to share a meal at 4Rivers with my wife and kids. Less than 30 minutes after touching down in Gainesville, we were standing in a medium-long line at this Florida chain's newest location.

The inside eating area is more spacious than the other branches I have been to. Though there are a few outside tables, this location lacks the large outdoor eating area that the others have. It sits on the end of a strip mall, surrounded by parking spaces and sidewalks. The crowd on a Thurday night was noticeably younger and louder, as could be expected in a college town, but the line moved smoothly and orderly.

As at the others, you order your meats first. While they are being sliced and packaged, you pick your side items from the display case in front of you. With the whole family along, I added a half slab of ribs and a half pound of pulled chicken to the requisite pound of brisket we ordered. The boys wanted fries and mac and cheese as sides. We got these but also ordered sweet potato casserole and an order of bacon-wrapped jalapenos.

Brisket is the main attraction here, and they do it well. It's perfectly smoky and well seasoned, and though we didn't specify, ours had a good balance of lean and fatty slices. Those who complain that the brisket is too fatty or too dry probably don't know that you have to order it how you want it; each brisket has a fatty and lean end, and if you don't specify, you just get whatever they slice. A legitimate concern, I think, is the temperature. By the time I made it past the cashier and to our table, the brisket was cold. I've noticed this during visits to their other locations, but it seemed worse here. This was a minor issue though and quickly forgotten.

The ribs were good too. They were meaty with a good combination of smoky and sweet flavors. I would consider them slightly overcooked though, with a bit too soft of a texture. I don't actually like when they "fall off the bone"- great ribs take a few teeth to chew. Pulled chicken is not something I normally would order, but our 2 year old liked it, and it was actually pretty good. It came doused with sauce, but that was ok. The sauce goes better on chicken than it does on their pulled pork.

The smoked jalapenos were epic as usual and they disappeared first. The rest of the sides were good too, but nothing stood out like the peppers.

Overall, 4Rivers has taken over the top spot for barbecue in Gainesville in my opinion. Their brisket is definitely the best in town-maybe even the state. I would still go to Adam's Rib Company when I'm looking for ribs, and Adam's or David's for pulled pork. But if you're going with a group and want to make everyone happy, or if you're even considering eating brisket, this is the place to be.

4 Rivers Smokehouse on Urbanspoon