For more than two decades, the place has been churning out real Southern-style ’cue to adoring Yankees. Pitmaster and owner Bob Bringhurst personally tends to each hunk of meat entering his hickory-fueled smoker pit, rotating the shelves within so the juices drip from cut to cut during the cooking process. Pork and brisket are slow-smoked for 18 hours, then pulled, cleaned and lightly sauced with the shop's signature North Carolina vinegar-and-pepper sauce or tangy Kansas City-style sweet sauce (although sauce-free plates are available upon request). Ribs and chicken are hand-rubbed with a proprietary spice blend, then cooked until they are moist and tender enough to almost fall off the bone.
Special Dishes: Brisket
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