Moist Heat BBQ

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Sunday, July 08, 2007

The Prodigal Son

We've been in the Promised Land for about a week now, and are really loving it. I'll admit up front that I already miss the Spice House, Ed's accent, cool nights, and custard. One thing weird here is the tradition of smoking- this town (Winston-Salem) being founded by Moravians (think Methodists with bonnets) and tobacco, cigarettes are readily available. You can still smoke in most restaurants here. No kidding- we were eating at the Mayberry Restaurant when a family walked in and asked for non-smoking, and the owner pointed toward a booth in the corner and said "they ain't smokin' over there."

We went to visit our local BBQ joint- classic NC bbq. Little Richard's "Eat Mo' Pig" Lexington-style BBQ. For those of you that didn't attend the class, this is what is called Western NC style, which is alot of cider vinegar with ketchup and spices- sweet and tangy, not much heat. This place was great. Curbside service was a teenage girl smoking and sitting in the parking lot to take orders. The sweet tea flowed like mother's milk, and the desserts were hand-made (banana pudding and chocolate cream pie- I'm still dreaming about it).

We could barely understand our waitress here accent was so sweet, and even though Kristen's parents ordered water, they still were served sweet tea. We all got chopped plates, with me getting the coarse chopped. The 'Q was served with finely chopped slaw served mixed with the BBQ sauce (so it was red-tinged) and crinkle-cut fries as well as hushpuppies- small and sweet. That is NC original. The meat was good, but almost too tender and not very smokey, as they use wood planks for fuel AND smoke. The skin wasn't very crispy. But the food combined with the ambiance, it was heaven.

Thining of Andy's review of Great Northern, I can't help but think that Moist Heat needs to lead a field trip down here so you guys can truly soak in this BBq culture. These people and the customers weren't looking for the best meat on earth- they wanted honest, genuine (or genuswine) food with little hassle and alot of consistency. I truly with you guys could see it.

Fired up the gas grill tonight and tried out Spice Houses Iron Grilling rub- smells and tastes like a Lays BBQ potatoe chip- and I mean that as a compliment. Worth getting -would be great on pork tenderloin.

More stories to come as we acclimated to southern living. Y'all be good now, y'hear?

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