Tag Archives: BBQ

I Went Viking

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A couple of weekends ago I decided to check out the Lavonia, GA Renaissance Festival. It is a 1 day affair in a local park. The theme was Vikings so it was technically outside the Renaissance period but why quibble with a nice day out.

I was hoping to grab some festival food while I was out but the pickings were slim and nothing grabbed me. However I did check out the sites.

I bought some blueberry blossom honey that was very thick and rich and may wind up in a mead. I also checked out the reenactors giving demos and talking about the period, around 1066, that was the focus. Plus the wolf was cool.

If you’re wondering why this is in the blog and not just on FB, I’m getting there. After I left, unfed, I was inspired to go viking (the verb not the noun) but with less looting and pillaging. Mainly it was exploring. I jumped off on an unfamiliar exit heading down a road I knew would eventually get to familiar territory. Like this post. Well I spotted the Spotted Pig BBQ restaurant and decided to delve into the discovery.

It’s kind of in the middle of nowhere and there was only one other car there so I wasn’t sure what I was going to wind up with but in I went. They have a nice large dining area and a decent sized outside seating area from what I could see. I was seated quickly by one of the several staff members huddled at one end of the bar. The menu had reasonably standard fair along with some flair like the BBQ egg roll. I kept it traditional and got the rib plate with mac & cheese and coleslaw.

As you can see the ribs come pre-sliced with 4 ribs as a serving nicely presented. There was also a mini cornbread muffin on the side that I saved for dessert. I have to say these were the best ribs I’ve had locally. The smokey flavor along with the dry rub and tender meat that resisted just a bit made for a delicious satisfying bite every time. I did try the sauces that were at the table just to see what they might add.

They weren’t bad, the spicy was moderately hot, the sweet was just that. I’m not a big fan of mustard based sauces but this was a good example of what one should be. The mustard was definitely the star with a hint of sweet and a touch of heat. In the end I ate the last two ribs sauceless because I thought they were fine as is.

The coleslaw I really enjoyed. All the ingredients tasted fresh and had a crispness that gave a nice crunch as it was eaten. The mac and cheese was also nice in that it felt more like homemade than a lot you find. The cheese wasn’t a cheese sauce and you got a little more in one bite than you might in another. I like that personally. The mini muffin was pretty sweet and had some kind of additional ingredient that made me save it for dessert.

I was happy with the meal and service overall and will go back however, I won’t be getting another $7 draft beer. That was a bit of a shocker since I didn’t check out the pricing first. It was a nice coffee lager but that just felt too steep to me.

After lunch I continued my exploration and found a farmer’s market / yard sale that was closing down. I did acquire some well priced tomato plants to add to my garden after some fierce haggling (ok they thrust them at me and named a price I couldn’t walk away from).

I think I did that Swedish / Danish part of my DNA proud out there exploring new areas, destroying that rib plate and coming back with fresh acquisitions.

And the BBQ Was OK Too

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I collected my last Seneca data point on the BBQ front from a relatively new BBQ acquisition spot. I don’t call it a joint because Cole’s Southern BBQ is a food trailer in a semi-permanent spot. They do catering but 3 days a week they park at the same place on Sandifer Blvd. They have plenty of parking and some picnic benches so you can eat on site. You get the food truck experience of ordering at the window and standing around talking to other folks (or not) as you wait for your food.

The day I went was beautiful, blue skies and low 60’s. I didn’t even mind when Random Stranger #2 waiting on his food too decided to start chatting. He did affirm one of my side choices as the best he’d ever had other than his own. That sounded promising.

I did chat with the owner / smoker a bit about his sauces based off the sign below. I knew I’d want a couple for the ribs and wanted to make sure we were cool.

He told me to get what I wanted and that was for the abusers. He said a guy the other day got one sandwich and literally 10 little cups of mustard sauce. Turns out they sell bottles of the sauce and there’s one I’d actually consider, spoilers.

Staying true to the methodology I got 2 plates for 3 meals. I did get him to throw in an extra 3 ribs because the normal platter only comes with 3. I could have been fine with just 3. Let me just tell you right now based on the weight of the plates I was not going to be complaining about skimpy side portions.

With the sandwich I got slaw and Brunswick stew and with the ribs I got baked beans and potato salad. Sauces were Carolina Vinegar, Hickory & Cole’s Southern Sweet Heat.

He was quite generous with the sides as you can see. I just wish they’d all been great, they weren’t. The baked beans were fine, nothing you couldn’t get from a can. Potato salad tasted just like Food Lion deli potato salad, again just fine. The coleslaw continued the just fine trend and seemed like it came straight from a carton. Now the Brunswick stew was very much the best of the lot and was worth the trip. This was the one Random Stranger #2 said was the 2nd best he’d ever had. I have to agree it was pretty dang good. Sweet and smoky tomato based stew with loads of meat and some corn and lima beans thrown in for good measure.

I fixed my sampler plate and proceeded to judge.

I’ve already covered the side so lets talk about the meat. The sandwich had lots of well smoked meat that was probably the most juicy or moist of any sandwich I’ve had during this experiment. In fact it destroyed the bottom bun turning it into a soggy mess on the ride home. That didn’t stop me from eating all the pork with a load of the Carolina vinegar sauce. It was probably the closest to the eastern North Carolina BBQ sauce I grew up knowing was the “right” kind for BBQ pork. On the whole pretty good.

The ribs were quite large and meaty but also the fattiest of any I tried. You could tell visually they were well smoked but there was actually fairly little taste from the smoking. That made a neutral pallet for the sauces if that’s your favorite part. The pork itself was tender but firm so you had to put in a little effort pulling it off the bone. To me that was good. The sauces I tried with the ribs were very different but good in their own way. The Hickory Mild was thick and sweet with a molasses and hickory flavor combo. The Cole’s Southern Sweet Heat seemed like a combination of the vinegar and hickory with a doubling down on the black pepper. To me it was the best of the lot and maybe my favorite of the local sauces I’ve had.

Overall I liked Cole’s and when I crave BBQ and the day is nice this is probably where I’ll head.

Actually after all that I’d say in general Little Pigs is my go to but in certain circumstances I’d recommend Black’s Smokehouse and Cole’s Southern BBQ. I think Black’s has the best tasting ribs and for a beautiful day and a bowl of Brunswick stew burn rubber to Cole’s. As a BBQ place Heavenly Hog is a hard pass for me.

Not so Heavenly Hog

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The Seneca BBQ data collection continued last weekend when I made the decision to try Heavenly Hog. Turns out it happens to be the closest BBQ joint to my home. The outside looked promising; a stand alone building kind of out in the middle of nowhere, screened in smoke room built on to the side, some pig silhouettes on the front of the building, and customers at 11:15.

The inside gave some indication the original look was a good old cinderblock building. The inside block walls are painted a dark color with heavy wood furniture, plastic table cloths and a kind of divey décor. There were a few people eating and another waiting to get a carry out order. So far, so good. Judging by the menu boards they seemed like more of a diner that featured BBQ rather than a straight up BBQ joint. They were really showing off the meat & two options. Well I came for the BBQ and that’s what I got. From the friendly staff I used the same logic as Black’s and got 2 plates to go so I could sample and split. I got the BBQ sandwich plate and a 1/2 rack plate.

They had a decent number of side options and I went with some southern staples to go with the sandwich and ribs. Initial impressions were mixed. The little containers they put the sides in made the portions seem a bit skimpy except for the okra which was plentiful. The BBQ in the sandwich and the rib portion I thought was good for the money. The sauces, both mild and hot, looked kind of ketchupy so I wasn’t overly excited. The proof would be in the pudding, or in this case the pulled pork. I made my sampler plate and plated the rest for future meals.

Let’s get the sides out of the way first. Fried okra competently done and plentiful, number 2 out of the 4. The green beans were right of the can and no seasoning, I think they may even have been the low sodium canned variety. Definitely bottom of the heap, which made me sad because I love green beans. Mac and cheese was again OK, better than Black’s but nothing to get excited about. Number 3 on the side parade. The sweet potato soufflé was by far the standout in this quartet. Nice sweet potato flavor, the brown sugar was prominent but not dominant and the nuts were just the right amount. On to the BBQ.

The pulled pork in the sandwich was, as I mentioned, a decent portion of lightly seasoned and smoked meat. OK by itself but definitely benefitting from sauce. The hot sauce was at best medium and almost a mild spice level to me. It was a little sweeter and tangier than ketchup so the initial impression was overcome a bit. The mild sauce just had no spiciness at all and should just have been called plain.

The ribs had possibility but by the pale look I knew I was going to be disappointed. I do feel like the portion I got for the price paid was more than competitive to other places I’ve been. The meat pulled away from the bone but in the way that seemed to indicate they’d been boiled first before going on the smoker to tender them up. That would have been ok but they weren’t on the smoker long enough to get a really good smoked flavor. The rub was good but if you didn’t get a piece with a fair bit of rub on it the whole thing felt kind of washed out. Dredging it through the sauce helped and on the whole it filled me up.

I think I will go back and try one of their meat & two options because I liked the atmosphere and I want to like the place. Overall though of the 3 local BBQ spots tried so far they are number 3 for BBQ for me.

I think one more new spot and I will have the majority of the Seneca spots covered for BBQ.

Smokin’ BBQ

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Last weekend friends came to visit and I took them to a local BBQ place. Almost everyone that has visited me has been to Little Pigs BBQ. Their choice after being multiple options I’m not getting commission on the pork. I just happen to have friends and family that are BBQ fans. Upon reflection it occurred to me that I could say Little Pigs was the best BBQ place I’ve tried in the area. It also has the distinction of being the only one. So while It is good I decided I needed more data points to compare them too.

For that reason I decided to go data collecting this weekend. My stop this week was Black’s Smokehouse in Seneca. I planned to get takeout and bring it back to the house. The idea was to get 2 plates and split it up to make 3 meals so I could get variety and do some easy meal prep for later. I got there right after they opened and honestly thought they were closed until I saw the Open sign lit up and inviting me in.

I got welcomed the second I walked in by a nice lady who was ready to get my order going. Here are the menu boards I had to choose from.

For my multi-plate carry-out I went with the obligatory pulled pork plate and a half rack dry rubbed rib plate. Each came with 2 sides. I decided to try the cabbage casserole because I’d never even heard of it much less tried it. Loaded potato salad, baked beans and classic mac n cheese rounded out the quartet. They provided little cups of each of the 4 BBQ sauces they serve as well.

Side note, they get extra points from me because they are obviously college sports fans. They had the ever present Clemson National Championship banner but as I was walking around while they were making up my plates I caught this flash of red and black and saw there was a Georgia Bulldogs scarf hanging from an animal skull. So it was either the weirdest lost and found ever or someone was a UGA fan. I came down on the side of them being college fans when I saw the big Tennessee flag hanging in the hall between the two dining areas. Since it was only the three I assumed it wasn’t just pandering to all college sports fans either. So that will earn them an rating point.

So I got my food and headed to the house. Here are the pre-split plates in all their glory.

I pulled about about two thirds of the meat and sides to make plates for later and used the balance to make my sampler plate for reviewing. In hindsight, as I sit hear overfull and contemplating a nap, I could have made 4 plates and still been full at the end of the day. Here’s the tasting plate.

So let’s talk sides. The potato salad was made with skin on potatoes and had a nice mustard / mayo ratio and some bacon bits to get the loaded part covered I guess. It was enjoyable. The baked beans were non-descript but I’m going to descript them anyway. They weren’t bad but just plain generic sweet baked beans. The mac n cheese was also a little bit of a disappointment. The cheese sauce was verging on too thin, the pasta however, was cooked al-dente and that kept it from being a full on disappointment. The cabbage casserole was a nice surprise after the lackluster performance of the beans and pasta. Cooked cabbage with a creamy, cheesy sauce (maybe the same as the mac) and topped with crushed Ritz crackers. The cabbage and potato salad were definitely the best of the 4.

The ribs had a great smoky flavor. For a dry rub they were kind of glazy but still very nice. The meat was tender and came away from the bones easily but you had to give it a tug. To me that’s better than some of the “fall off the bone” ones that almost seem soggy they break down so fast. I had the 3 smallest ones for this meal and they were each reasonably meaty. Definitely a good selection.

The pulled pork was also the sauce delivery system so I’ll cover that all here. The meat was smoky, not as much as the ribs but still sufficiently smoked and a little seasoning. Pleasant and good enough to eat plain but of course I had to sample the sauces. I approached the mustard with a “just get it done” attitude because I’m not a big fan of mustard BBQ sauces. It turned out OK, tangy with just a hint of sweetness, very mustardy. The vinegar was my next try and it was pretty decent. It could have used a little more pepper for me but it’s pretty hard to screw up this sauce. The red thicker BBQ sauce was very much a glorified ketchup in my opinion. It was a bit more vinegary but also sweeter than ketchup. Overall it was disappointing. The hot version of this same sauce was glorified ketchup with a tinge of spiciness. Mixing the hot and vinegar made a passable sauce. If you’re a fan of Kansas City style BBQ sauces just keep driving.

As disappointing as the sauces were and in spite of the mediocrity of 2 of the sides I think the other 2 and more importantly the success of the meat make Black’s Smokehouse a place I could feel comfortable visiting again. I’m giving them 4 out of 5 butts. Pork butts that is. I mean the burnt ends special with jalapeno cheese grits and hush puppies may just blow me away and get them to 4.5 butt territory.

The Three B’s

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I’m a tad tardy getting this written up but I didn’t want to just let it go since it was an important event for me in this pandemic influenced time.

For this entry the Culinary-Passport was all about the B’s. Columbia County Parks and Rec was having their Boots, Brew & BBQ event Friday which sounded interesting. It moved from interesting to “Let’s do this” when my sister sent me a text asking if I was going. She and my nephew swung by, picked me up and off we went, images of food trucks, beer in plastic cups (or a bottle of Sprite for the underaged) and live music dancing in our heads.

This would be the first fairly large live event I’d been to in a year so I was excited and also interested to see how folks handled it during these interesting times. It was about what I expected. Some masked, some not. The space between people sitting in the amphitheater was probably a little greater than in “normal” times. The folks in lines were observing more personal space than I’ve seen at similar events in the past, which suited me fine because I’m not a fan of people breathing down my neck.

The music was good, varied with a slant towards country. They were obviously experienced at events with diverse groups. When they broke into Gimme Three Steps I was on board. There were at least half a dozen options for the BBQ portion of the evening, some food trucks and some pavilion covered spaces. We opted for Pot Smoker BBQ.

It was a fairly good choice. It had the longest line but the benefit of the wait was one of the folks running the truck periodically walked the line giving out pork rind samples and copies of the menu. The menus helped keep the order line moving. I decided to pig out (pun intended) on the pulled pork plate that came with two sides.

Are you looking at the picture and asking, what the heck is that taking up half the plate? Well, what had happened was, they had pork rinds as a side option. I’d never had that as a choice of side before so I had to. For the second side the obligatory mac & cheese side was a no brainer. They threw in the slice of white bread because that’s what happens around here.

The picture is deceptive because the pig skins are covering half the BBQ depriving you of the full effect of the generous serving size of pulled pork. The pork had a nice smoky flavor and with the spicier of the various sauces added it got some heat, tanginess and a hint of sweetness. Overall a nice combo. The skins had some BBQ flavoring on them and a good crunch. I wouldn’t have them as a side again but I’d definitely munch them as an appetizer or snack. The mac & cheese was a minor disappointment primarily because it was cold. The flavor wasn’t bad and it had something added that gave it a reddish hue and an interesting flavor. I’m not sure what it was but it made it stand out from the myriad of mac & cheeses I’ve had in the past. If it had been hot or even warm I might be giving it an enthusiastic thumbs up, as is though it’s a thumb sideways. I may venture to the brick and mortar location to give it another shot for a final decision. I really enjoyed being out on a pleasant spring evening with family, dining, chatting and listening to live music. Looks like there will be a monthly Food Truck Friday here May-Sept so I expect I’ll be posting a few entries from those.

BBQ Bonus

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I was travelling to the eastern part of North Carolina for a family gathering and decided to go a bit out of my way to try a restaurant that is on just about any Best BBQ in NC or Southeast list you care to check out.

Skylight Inn BBQ is not exactly on the beaten path unless you’re from Ayden, NC but it’s worth trodding the unbeaten for.

I got there early for dinner, about 4:30, and there were a half dozen cars in the lost and people walking out with bags of to go food. The main area has seating with dining rooms off to the side and is shaped like a half hexagon or an isosceles trapezoid if you prefer. Going with the half hexagon analogy the bisecting line was the ordering counter. They keep it pretty simple with 3 tray sizes a sandwich and barbecued chicken plus just a few sides. I got a medium tray and drink for less than 10 bucks.

Well it wasn’t fancy but it was delicious and honestly it was some of the best BBQ I’ve eaten. The coleslaw was just cabbage slaw and was really too sweet in my opinion but I can see it going nicely on a BBQ sandwich with the slightly tangy sauce. The cornbread can only be described as a slab. It was dense and heavy but much better than I was expecting. In contrast to the slaw it was not nearly as sweet as a lot of cornbread you get at restaurants. Now the BBQ. As you can see it is pretty well chopped but you occasionally get chunks of solid meat. The smoked flavor is easy to taste but not overpowering and there are also crispy bits of skin mixed in like little prizes as you eat. I ate most of it without adding any of the sauce found on the table but I did try that as well. It was ok, not as thick as a lot of store bought sauces but similar enough that I don’t think it really added much to the meat.

So if you find yourself in the neighborhood or want to go wandering definitely give them a try.

Nice Doggy

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You’re probably saying to yourself “I hope he’s eating hot dogs and not hound dogs,” and I can understand why you might not be certain.

Well let me assure you no dogs were done in to further this blog. Puppies however were consumed. Hush puppies that is.

I’m traveling to a family reunion and lunch time rolled around just as I was getting into Kinston, NC where there’s a BBQ place called King’s and it reminded me they have an item worth blogging about.

First a bit about King’s. It’s been around longer than I have so you know it’s old and it has a loyal clientele built on years of serving good Eastern NC style pork BBQ and since that’s where my people are from that has always been “real” BBQ to me. The outside looks like a step up from a warehouse so pretty isn’t going to pull you in. Over the years they’ve expanded and the inside is nice but still definitely a BBQ joint. They have a buffet dining area and one for a la carte dining which also has an oyster bar. I was seated in the latter and soon had my dish of choice in front of me.

This, my friends, is a Pig in a Puppy. Just about the ultimate barbecue sandwich. It is a generous helping of pork topped with coleslaw (optional) served in a giant hush puppy instead of a roll or bread. I don’t know who had the idea but it was genius.

Amazingly with a puppy that big they manage to cook it just right so it’s not doughy inside or really overcooked outside. It is a little crumbly but that’s why they bring you a fork too. I said it was about ultimate, if I’d had some of the Pucker Butt Voodoo something or other hot sauce I have at hot to lightly sprinkle on it that would have pushed it over the edge.

In case the sandwich didn’t melt your heart they give you a basket of puppies too.

How cute are they? They were good but a little sweeter than I prefer. If they dropped the added sugar and maybe added some onion powder it would be better in my opinion.

If you find yourself in Eastern North Carolina around meal time and Kinston anywhere near your route give King’s a try.

Side note, this is the first blog entry I’ve done entirely on the phone so fat fingers are going to be my excuse for any errors, factual or otherwise.








Rock the Grill

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BBQ Cook-off

The week found me heading back downtown in Rock Hill for the Rock the Grill event.  Now that fall is here and the temperatures are less hellish the second festival / outdoor event season has arrived as well.  This one had all the makings for a great afternoon; classic car show, live music, kids area, wood carving display, a theoretical moonshine tasting, food trucks and the star of the show a KCBS cooking competition with public tasting.  I mean seriously that’s a great day.

I went early for a couple of reasons.  First I was afraid this might be popular enough the tasting tickets would run out and also there was a football game on at 3:30 I had to be home for.  They had this in the same area where the Food Truck Fridays are but they closed off a few more streets so I got to come in along one of the car show areas and there were some nice ones.

I knew the public tasting was $10 but I wasn’t sure how it was going to work until I got there.  Turns out they give you 10 tickets and two tokens and I also later learned the BBQ butt samples were 1 ticket each and the ribs were 2 tickets and the tokens were for you to vote for your two favorites.  Now you could certainly purchase more bundles at $10 a shot but I figured this would do me and I was right.  Now that I had the important part down I headed for what you may have noticed I called a theoretical moonshine tasting.  The tasting was supposed to be held at the historic White Home.

I got there and didn’t see any activity which I’ll grant I hadn’t expected a lot since it was 11:00 am.  Now I know some of you may be saying “Moonshine before noon, is he a lush?”  No, my thought was to give that a try early so by the time I needed to leave and drive home all traces of the moonshine would be gone.  So I head into the house that is a museum to focused on a prominent family in the area.  I was greeted by a really nice lady who apologized that the moonshiners hadn’t shown up yet even though she didn’t have anything to do with the event.  Since I was there I decided to pop for the $5 and tour the house which is a really great old house with displays and infographics in each room.  After killing about an hour there and still no sign of the shine I headed over to the beer tent since it was noon and getting warmer.

I wouldn’t otherwise mention the beer tent visit because I just got a Windy Hill Gala Peach cider and I’ve mentioned them before but while I was there I did get a good laugh.  As I’m getting my cider a guy comes around the tent with a container of pickles (they had a specialty dill pickle dealer on site) offering to share.  One lady at the beer tent waved them away with a shiver but another said “Oh, I love dill pickles I’ll take one”.  She grabbed one and was just crunching down on it as the guy says “Yeah, they’re the spicy horseradish ones”.  Her face was priceless. Four out of five people there had a little chuckle as she gamely finished the pickle slice.  I still had an hour or so to kill before the tasting started and that sounded like some time to spend enjoying the live music.

Based on the two acts I heard; the Maggie Valley Band, and The Drovers Old Time Medicine Show, they could have called it Country the Grill although neither would classify themselves as country I’m sure.  In fact according to their respective websites they are dark Appalachian & moonshine fueled bluegrass.  Anyway they were talented even if there weren’t a dozen people watching either one while I was there.  The bubble guy was busy though.

At last the time had come and the tasting was starting.  As I mentioned earlier you were sold tickets and tokens and each contestant was given a number and a table where their entries were served but you had no idea which belonged to a particular team.  There were 27 entries although I don’t think they all got their meat delivered on time as there were some empty spots.  As a taster you went up to one of the tables that struck your fancy and exchanged one ticket for a sample of butt and / or 2 tickets for ribs.  The teams were required to cook chicken and brisket as well but that was not part of the public tasting.  I guess those were judged by the KCBS (Kansas City Barbecue Society for anyone wondering) judges.  As it happens I am a butt guy and got just one token rib.  In any case there were plenty of ribs and butts and not a vegetable in sight.

It was interesting as the table volunteers varied in how full they fill the sample cup.  I’ll admit when I first saw the little sample I was thinking “That’s all?” but when you pile 8 of them and a rib on a plate I got my money’s worth.  For the most part the little cups provided two or three bites of each, enough to give you a good idea of the flavor and the texture.  One contestant though did chop theirs a bit coarse and you can see the one at the top of the plate has a huge hunk of meat in the cup.

Also depending on the volunteer you might get to pick the rib you wanted or they’d just reach in and grab one at random.  For my one rib I happened to get a young lady who let you pick so I got a nice meaty one.  None of the meat was heavily sauced but most did have some type of sauce or rub.  Those ranged from sweet to savory and some had a mild spiciness.  My two favorites were one that had no sauce but a great smokey flavor that permeated the meat throughout and not just on the surface and another that was a bit like a Carolina vinegar but not quite as tangy and with some other flavor I couldn’t quite identify but it was very good.  Those two got my votes but I was happy with all the entries.

Now lest you think this was a carnivore only event at least two of the food trucks had vegan options as well as normal food.

In closing I also want to mention this is held to benefit Miracle Park Rock Hill which is really cool and worth a click on the link.

Overall I’d say this was a successful culinary outing and I can’t wait to see what next year brings.








Beach Week pt 2

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More Surf City Cuisine

This week we continue with the restaurants visited during family vacation week and since it covers five places it’s longer that normal.  The first was breakfast at Batson’s Galley with my nephew.  I selected this place because they have country links sausage which are harder to find than they should be.

The place looks to have been around for awhile and has the appearance of a typical diner when you go in except it has a huge beach mural on one wall and a copy of the 10 commandments hanging behind the register.  We got seated as soon as we walked in and drinks provided in a jiffy.  I went with a simple breakfast seen in the picture and my nephew went for the chocolate chip pancakes.  They were definitely on beach time and it took longer than I thought it should have based on the number of customers and the lack of complexity in our orders.  Fortunately the food made up for the wait.  The eggs were scrambled firm and not overcooked.  The sausage was mildly spicy with a good amount of sage.  The potatoes were a surprise hit, lightly crisp outside, evenly distributed seasoning generously applied made them a great accompaniment to the sausage and eggs.  Per my nephew the chocolate chip pancakes were outstanding and the chocolate chip quantity and distribution were spot on.

Next up was lunch at Daddy Mac’s Beach Grille with my sister, brother-in-law and niece.  Daddy Mac’s is a second floor restaurant so you’re climbing stairs or waiting on an elevator that is slower than taking the stairs from what we observed since we took the stairs and beat the elevator.  They have a nice ocean view from inside as well as seating outside on a deck.  We decided to sit inside as it was a bit warm even with the breeze.

I got their shrimp and grits which were different from any of the myriad of others I’ve had over the years.  As a side note shrimp and grits is one of those dishes that no two places or people seem to make the same and has more variation from place to place than just about any dish I’ve seen.  As long as it has the two titular ingredients anything else is fair game and these folks threw me a curve ball with theirs.

 

When the server placed the bowl in front of me my first thought was, “These are some thin ass grits and what’s with the toast in the middle.”  Turns out that wasn’t toast but a grit cake fried or toasted brown with a plentiful helping of shrimp and mushrooms in a savory gravy that was delicious if unexpected.  I had a Mother Earth Brewing Endless River Kolsch style ale to wash it down.  It was light and paired well with the meal.  The other’s enjoyed their meals as well see below for the bonus pics.  This was another place on beach time when it came to time between ordering and receiving food.

The following day saw a trip to Surf City BBQ which had great reviews from the nieces & future nephew-in-law.  This was one of the rare spots that wasn’t within easy walking distance but still very close to the house so a sister & two brothers-in-law jumped in the car and off we went.  The restaurant is in a little strip center and doesn’t look that much like a good BBQ place from the outside but inside the atmosphere is BBQ joint.  I got a combo plate with pulled pork and chicken.

One thing to mention is they bring a basket of hush puppies to keep you going until the food arrives and are quality hush puppies.  The chicken was tender and tasty but no thrill ride.  The pulled pork was eastern NC style vinegar & pepper lightly sauced with more at hand on the table if you needed more.  Very enjoyable.  The fried cornbread square was different but good.  The Brunswick stew was good but Georgia hash is better and the green beans were cooked to perfection, tender but not mushy, with just the right amount of salt.  There was a lot of food and no room for the banana pudding the server was pushing hard.

Last breakfast outing was not the best.  I was walking to Spudee’s when I passed Beach Bunny Subs and Grill and saw they were serving breakfast and since I hadn’t been there I figured I might as well.  I should have kept walking.  Not that the food was bad but no busier than they were it took way too long to get my food.  I got seated right away but it took a while before the server came over to get my order for coffee.  When that got to me I decided to try the Tidal Wave Scrambler.

Then started the epic wait for my breakfast.  I don’t know what they were doing besides cooking back there but they must have been squeezing the eggs out of the chickens and milling the wheat for the gravy flour.  Anyway I finally got my scrambler which I’ll tell you about since you can’t see much beyond the gravy.  Two eggs, sausage, onions, peppers, hashbrowns, corned beef hash, cheese, stray tomato, smothered in sausage gravy.  That sounds like a ton of food and it was plenty but the hashbrowns weren’t well represented and in spite of the overly long wait the onions and peppers were essentially raw.  This was the worst experience of the week and I couldn’t recommend them at all.

On a happier note lunch was a family event to a restaurant recommended by the owner of the house we rented.  The Riverview Cafe in Snead’s Ferry has been around for a bunch of years and is locally known for their fresh seafood and pies.  They have a changing roster of specials each day as well as the menu to order from.  Just about everyone ordered something from the specials board.  I got the tilapia, shrimp & deviled crab and a Dogfish SeaQuench Ale.

 

The ale came first and it was quite the experience.  It is a combination of styles but the prevailing flavors are the lime and sea salt.  It’s light and refreshing and a great summer beer to enjoy with your seafood.  We also got a couple of baskets of hush puppies here to keep us from getting surly while waiting for the food.  When it came the tilapia was lightly breaded, fried and tasty.  The deviled crab was on par with those you’d get at a chain.  The shrimp though was the star of the trio.  It had a light batter that you could see the orange stripes of the perfectly cooked shrimp through.  The seasoning in the batter was outstanding and made for the best fried shrimp I’ve had in a long time and maybe ever.  The sides of mac & cheese and green limas were both above average.  I traded a shrimp for a scallop from another family member and it was a toss up which was better so suffice to say you couldn’t lose with either.  I was told the ribs were well worth considering too.

We ordered pies to take home for later; a chocolate, a coconut cream, and a lemon.  I don’t have pics because they didn’t travel well and the meringue stuck to the box top on two of them which was ok with me because I find meringue on a pie to be just an obstacle to overcome to get to the good stuff.  All three pies were quality, not as good as mama’s pies but pretty good.

Overall the week’s dining experiences were positive and most were enjoyed with various family members so that just made them a bit better.  Already looking forward to next year.








BBQ Time

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American South

Not finding any restaurants representing an untried country and with food trucks on deck for next week I decided to add another variation to the theme and look for restaurants that represented regional American cuisines.  So I might not need a passport to visit their home area (unless SC doesn’t update their drivers licenses then I’ll have to use my passport card) but it’s still from outside the area.  Figured it made sense to start on the home turf with some pork BBQ from a local establishment.

In this case I decided on 521 BBQ in Tega Cay just up the road from me.

There are in a little strip mall and don’t have an outdoor pit or big smoker outback with guys shoveling in coals or anything but I understand they do smoke their own meat.  When you go in there are some tables and the bar up front and then down the left side of the restaurant there is a fair amount of additional seating.  The bar area has a few flat screen TVs showing sports and a nice selection of craft beer.  As a side note it amused me that the bartender had to go look in the back to see if they had any Michelob Ultra when someone asked for it.  Since it was right there in my face that’s how I started my visit, with one of the craft draft beers.  Specifically it was a DuClaw Sweet Baby Jesus.  I know that might sound like a questionable name and it didn’t provide salvation but it was tasty.

As you might have noticed this is a darkish beer.  That’s because it is a chocolate peanut butter porter.  When I picked up the beer the foamy tan head gave off a distinctly peanut butter scent and the first sip backed that up with a peanut buttery taste.  I didn’t get much chocolate from it but the slight bitterness expected from a porter was there along with the peanut butter.  It was smooth and delicious but really kind of heavy for the lunch I had planned.

I ordered a combo tray that came with two meats and two sides.  Chopped pork and ribs were the meat selections while baked beans and collards were the sides I settled on.  While I waited on the entrée they provided a complimentary basket of hushpuppies to keep me occupied.

They came with some honey butter spread that I’m sure would have been good but I just ate a couple plain.  They were slightly sweet with just a vague hint of onion.  Not my Granddad’s hushpuppies but acceptable.  It was just a few minutes though and the main attraction was delivered.

If it looks like a lot of food that’s because it was.  I started with a small taste of each of the sides before digging into the meats.  The baked beans were made with a smoky, sweet thick bbq sauce that was the predominate flavor.  They had some bacon and onion as well to balance the sweetness a bit.  The collards looked great and you could see they had added some pork in with them.  I can’t lie, the first bite had an sort of fishy taste that almost made me quit it right there.  I don’t know if it was just some weird combination of the aftertaste of the sweet smoky beans and the savory collards but man the initial reaction was not cool.  I waited a second and tried them again and didn’t get the same taste so I could proceed.  They were ok, texture was good, not mushy like some and the pork was ok but smoked, salted meat would probably have been a better flavor choice.

The ribs on the other hand were great from start to finish.  There were two ribs in each of the pieces and they were generously coated in the sweet, smoky sauce.  They were not fall off the bone ribs but the meat came away from the bone cleanly as you ate them.  The chopped pork was delivered without sauce just the smoked, chopped meat and you had three options of sauces at the table.  The previously mentioned smoky, sweet sauce, plus mustard based and vinegar based sauces made up the choices.  The pork itself had a mild smoke flavor with salt and was edible plain but much better with sauce.  Being from an eastern NC family I loaded mine with the vinegar sauce after segregating a couple of small portions to sample the other two.  It was a bit sweeter than I prefer but not bad.  The mustard sauce was nice and tangy and the other sauce was ok in the beans and good on the ribs and decent on the chopped pork too.

Final verdict for me is the place is solid but nothing exceptional based on what I had.  After the beer I’d say the ribs were probably the next best thing.  If you’re in the area and feel like getting some BBQ you’ll do okay if you stop in.