When visiting in Russellville I always eat at Roy's Barbeque, at least once and usually several times. Quite apart from Roy's being a good place to run into old friends, I like their BBQ served on cornbread with their mild sauce. The barbeque we get here in western Massachusetts is nowhere nearly so good. A disclaimer: I have absolutely no expertise whatever in the finer points nor regional customs of BBQ, as Glenn Ray would be quick to point out. And Andy Mac would probably argue that in Russellville Ed's Barbeque (Clarksville Road) is better than Roy's. If we can agree that barbeque generally refers to slow-cooked pig and served in some shape or size that generally fits on a plate, I would solicit your views on (1) Who serves the best BBQ in Russellville? (Roy's or Ed's), (2) Who serves the best BBQ in Kentucky?, and (3) Does the best BBQ in North Carolina come from the eastern or western part of that state? I pick NC for this survey as several amongst us have somehow wound up spending their lives in the Tarheel State and presumably have some opinions about it. Maybe the survey should also include Tennessee, as it connects these two states and also is home to several of us. Anyway, what is the best, why is it the best, and where do you go get some?As you might imagine, there are a wide variety of strongly held opinions on these questions. For example, here is a Chowhound post on the best barbeque in Kentucky which includes both Roy's and Ed's in Russellville. And here's another brave post on the finer points of and best barbeque in North Carolina. (Glenn Ray, you must surely respond to this one...) And yet another one for various barbeque places in Tennessee. I googled this and found no such survey for my adopted state of Massachusetts. I think there's only one BBQ place in the Bay State and it's Bub's, about five miles from where I live. It's edible but just not in a league with Kentucky, Tennessee and North Carolina BBQ. John Edward, where do you get really good BBQ in Lafollette, TN?
So, what's your favorite BBQ and where do you get it? I have to say Glenn Ray's ranks right up there with the very best. Even including Roy's and Ed's. Someone needs to get Glenn Ray and Diana to sign onto this blog and weigh in on this important subject.
Comments?
10 comments:
Gosh, Keith, you have picked a topic. Charlotte, what's the Rocky Something barbeque situation?
As a Russellvillian, I would be hard pressed to chose between Roy's and Ed's. I do prefer Roy's beans, - they have the barbeque meat in them. I frequent Roy's - it's a great visiting place, but I actually rarely eat the barbeque. It's also a fine "meat and three" establishment, and, if you don't know what that is, you've been away from home too long. I even know the schedule, - Thursday is fried chicken day. And a lot of folks prefer the fried fish to Shady Cliff at Lake Malone.
When I say "barbeque", I think pork, but I do love barbequed chicken. As a matter of fact, wish I had some of Glenn Ray's right now. It's a cold, rainy, dismal day, and some barbeque would surely hit the spot.
Keith, I can't help you with this one as we don't eat barbecue as a rule - I have made an exception for ribs at the Rendevous in Memphis in the past but that was in another lifetime and I sincerely doubt there is anything so good here - Gardner's always caters Lewis Advertising's annual "pig picking" but their food is largely inedible - what I call Southern Fried Grease - so I doubt if they are the best the area has to offer - the company is owned by business associates of Lewis and I suspect that loyalty is the reason for Mr. Lewis employing their services - as a matter of fact I don't think he eats barbecue either.
I do know that it the right hands it is a fine art. I hope someone with real credentials will weigh in for North Carolina but I am not that girl.
Lucy, I guess I should have included chicken with pork, and even said something about BBQ sauce too, but I'm here to learn something... ;o I do know what "meat and three" meals are. They are basically what I grew up with, although sometimes it was "meat and two."
Charlotte, I do understand the cardiovascular (SFG) perils and philosophical issues connected to the consumption of BBQ, good though it may be. But I still think we should sit tight and hope that Glenn Ray will enlighten us on N.C. barbeque. He explained it to me once, but I've now forgotten.
Keith, cardiovascular issues nor ethical ones nor any other highfalutin reasons enter into my not eating barbecue - it is simply a case of so much of it in my experience is not very good. It is like any other food I suspect in that the end result depends on the expertise, the quality of the ingredients and the "love" that goes into the preparation.
I do remember eating "good" barbecue at Mama and Daddy's when I came home to visit - I am not sure which emporium they favored as they always did take out when we were there.
As to the meat and three - Hap Towns or the White Cottage - both only memories now - in Nashville were the go to places for that sort of down home food. At home we sometimes had the three without the meat when I was growing up which did not meet with Daddy's approval - Mama addressing economic issues - not ethical ones - I am sure. And I do remember Daddy's one liner that he dusted off every time Mama had the temerity to put veal on the table -"What kind of meat is this?" - said in a tone that made it clear that it was no acceptable kind of meat at all.
I certainly would never raise the health issues of barbecue when I am hopelessly addicted to Tex-Mex food myself usually with a margarita with an extra shot on top.
I have to agree that most barbeque I have eaten in/from places other than Roy's or Ed's isn't very good, or doesn't appeal to me. It seems greasy, and I have had the feeling that the meat is not top quality. But maybe I'm just spoiled.
Keith, I can not compare Roy's BBQ to ED's BBQ as I have only had Roy's. In Owensboro, Ky they have an annual BBQ/Burgoo festival. It features several restaurant and church groups and it goes on for a full weekend. BBQ overload!!! Owensboro' Moonlite BBQ is well known for all the BBQ it puts out but Marty and I like the BBQ prepared at Owensboro's Old Hickory BBQ. When we first moved to Hartford, we had a small one owner restaurant that had quality BBQ but the owner had health problems and closed down. Three weeks ago Brother's BBQ opened here in Hartford and I have had their pulled pork BBQ. Very good. The jury is still out on their other dishes. I also find that many BBQ dishes are of poor quality and overcooked. Seems that many restaurants feel that they can just cover this up with their secret sauces.
The Moonlite is pretty famous. There is a web site http://www.moonlite.com/ and there are certain items that are available by mail order. David, you are absolutely right about some places attempting to cover inferiority with sauce.
When I saw this exchange, I thought of Turtle. He told me about a roadside barbeque place near Joelton, TN. As you will note below, it always takes a good woman to tell "the rest of the story"
From: turtle [mailto:turtle@epbnet.com]
Sent: Saturday, April 07, 2007 7:49 PM
To: Andy Mac Rector
Subject: BBQ
Sorry I haven't gotten back sooner on this issue. To be honest I like Whitt's BBQ . . . That place over around Joelton, Tenn. is closed, I think the old man died and the younger people don't cook anymore.
This is from Betty Sue. Hi!
He just gave you "little to no" information on Whitt's. It is a barbecue chain that I know is in Nashville, TN and Athens, AL. It is really good (has kind of a vinegary base, I think) and they also serve a great vinegar coleslaw. In Alabama, most of the barbecue is served with coleslaw on the sandwich. Never thought I'd like, but I do. Since we're on bbq, we have been to Big Bob Gibson's BBQ in Decatur, AL a couple of times since Jeff has lived in the area. It is good, but they serve their bbq chicken with a white bbq sauce. It is also very good. Make you hungry? Hope I've enlightened you a bit on bbq today!
I guess most of you know that I moved to Athens, AL from R'ville. Roger Whitt was a year behind me in school. His father is the original owner of Whitt's barbecue, the first of many. We have one in Tullahoma, and they have sprung up all over Tennessee and northern Alabama. I must say Whitt's is hard to beat. I live seven miles from Lynchburg, home of Jack Daniels. It is also the home of the Jack Daniels national barbecue contest. We usually drive down, sometimes parking a half mile from the action and sample some of the bbq. The judges here have all been trained through the KC (stands for Kansas City)school method. Of course, they usually include celebrity guests from Nashville or SEC coaches, etc. Now to comment on North Carolina barbecue. I taught with a young man from NC, and he turned his nose up at all barbecue red. He said that NC barbecue didn't believe in using tomatoes to mess up the bbq. That's all I know except Earl and I do love good barbecue both of the red and white.
Andy, Tommye - these comments on Whitt's, red and white BBQ sauce stimulate my appetite. When I lived in Lawrence, Kansas for a year in 1976, I would often go to Arthur Bryant's BBQ famous place in KC, and can attest that their sauce is maybe the best I've ever had. It's nasty looking stuff, but good! Haven't tried Whitt's, but next time to Nashville, maybe I'll stop by.
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