Overall, I felt that the place was quaint.
The BBQ was chopped whole hog and it was fairly moist considering it wasn't sauced or vinegar'd.
The slaw was decent as well as the potato salad and brunswick stew.
In closing, I'd say the food was OK. There was definitely nothing bad about it and I'd gladly eat there again but there wasn't anything that put it over the top either.
Left to right are Josh (Josh Peal), Dave (Pit Boss), and Steve (smokinsteve)
Last edited by Josh Peal; December 10, 2014, 10:10 PM.
I don't think I had my expectations too high, the food really was OK. Like I said, I'd eat there again and it was enjoyable but it just didn't stand out to me. We had a good conversation and it was a lot of fun.
David should be behind me this evening with food photos!
Agree with Josh that Spoon's is quaint. The staff was attentive enough without being overly so. I liked not having to add sauce to the bbq to make if flavorful as I've done in other places. There were two sauces on the table, neither of which had a lot of appeal to me. For sides I chose slaw and baked beans. The slaw had a kind of mustard color, but had nice flavor. Baked beans are my usual "go to" with bbq, and their's did not disappoint. Overall it was very good. Equally satisfying was meeting other Pitmaster members and getting to know a little about them. Looking forward to the next outing!
Had a great time meeting Steve and Josh today. Both had very interesting stories to tell. At one point we were talking about flying C-130 cargo/transports (Steve) and at another point we talked about raising 60 chickens (Josh).
As far as the food... I was pretty happy. They cook the whole pig and stick to true North Carolina methods. The meat was chopped and had a light smoke flavor with a bit of peppery/vinegar sauce that had been added before it was served. On the table were a sweet tomato based sauce (think mild Kansas City Barbecue) and a vinegar based sauce that reminded me a bit of the commercially available Scott's Sauce. I liked both. I give the barbecue 3.5 stars out of 5. Overall I would definitely recommend this as a good place to eat lunch and get a barbecue fix.
All that said, it wasn't nearly as good as what I make at home. I guess I'm going to have to invite a few folks over at some point to actually prove that.
Yeah HC I was telling the same thing to Josh and Steve yesterday. I hope I talked them into making MH's pulled pork recipe using the low and slow 225F method for 15 to 17 hours.
I'm definitely going to give it a try. I'll do it his way the first time but then I've gotta figure out how to adapt my homemade rub and sauce recipes to match
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Had a great time meeting Steve and Josh today. Both had very interesting stories to tell. At one point we were talking about flying C-130 cargo/transports (Steve) and at another point we talked about raising 60 chickens (Josh).
As far as the food... I was pretty happy. They cook the whole pig and stick to true North Carolina methods. The meat was chopped and had a light smoke flavor with a bit of peppery/vinegar sauce that had been added before it was served. On the table were a sweet tomato based sauce (think mild Kansas City Barbecue) and a vinegar based sauce that reminded me a bit of the commercially available Scott's Sauce. I liked both. I give the barbecue 3.5 stars out of 5. Overall I would definitely recommend this as a good place to eat lunch and get a barbecue fix.
All that said, it wasn't nearly as good as what I make at home. I guess I'm going to have to invite a few folks over at some point to actually prove that.
I'm waiting for the invite!! Maybe I can bring some Carolina Gold with me
This is a late post but I saw the Bill Spoon's thread; think all of you summarized it well. I ate there once, it was good but further away for me. I eat at Midwood often because it's closer to the house and enjoy their food. Mac's Speed Shop is also good.
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