Back in a few.ġ00 Smokehouse Lane, Lexington open Monday-Saturday 10a-9:30p, closed Sunday. I could go on all day, but now I need to leave and go get a tray. Order it a la mode and you’ll get one of those brick-shaped pieces of Pet vanilla ice cream that you had forgotten existed at your elementary school years ago, then watch as it melts itself into the cobbler. If you’re there on a weekend, don’t miss the cherry cobbler, which is bar none the best I’ve ever had. Somehow, even something as basic as the “rolls” (which are just hamburger buns you can buy eight of for $1.49 at Food Lion) are fantastic. Perfectly cooked every time, melt-in-your-mouth good, and with a few drops of their dip on top of the ‘cue it gets even better. Lexington is the gold standard for barbecue in North Carolina, as far as I’m concerned. That the exit off the highway puts you on a road called Smokehouse Lane just finishes the scene. There’s a bridge over a railroad track at the crest of the hill, and as soon as you go over that bridge, ahead of you the holy grail that is Lexington Barbecue reveals itself, perched on a hillside, a gigantic billboard-sized sign leaving you no doubt where you are. Driving down Business I-85 through Lexington, you go through a couple of interchanges and over a hill. There’s something to be said about the approach to Lexington Barbecue from the north. Now, onto the business at hand: let’s get voting! So that would probably have made the cut had he gone there even a week earlier. I am here to inform the masses that Haywood Smokehouse in Waynesville, NC is a capital E elite BBQ establishment- Andrew Schnittker August 2, 2019 My wife swears by it, and I’ll just take her word for it.īefore we get started, someone in the comments on Friday mentioned Haywood Smokehouse, and as fate would have it, Andrew Schnittker visited it on the same day: Oh, and red slaw, which is just cabbage soaked in dip rather than mixed with mayonnaise.
You probably know the main differences between eastern and western barbecue: pork shoulder instead of whole hog, and a sauce (dip, in Lexington parlance) that has a touch of ketchup in with the vinegar and pepper. Doesn’t matter what time of day it is, when I last ate, or anything else if I’m anywhere within 20 miles, I’m going there.
At the same time, a question came up: what had taken me so long? Ever since, if it isn’t a Sunday and I’m driving down I-85 on my way to or from Charlotte, I always take a detour to Lexington. Then I married a native of Hickory, a faithful disciple of Lexington BBQ (both the style and the restaurant), and my choice was made. Despite living in North Carolina since the late 1980s, I was a late convert to barbecue, mostly because Raleigh has so little in the way of good ‘cue - at least, when you compare it to the back roads and small towns of the state. I’ll come right out and say it: I’m a Western barbecue devotee through and through.
#Hilton winston salem restaurants bbq series#
Head this way to see our series intro from last Friday. All this week, we’ll be featuring 32 restaurants in a bracket, with the winners advancing to the next round. Today is the official start of our knockout tournament to vote on North Carolina’s best barbecue.
0 kommentar(er)
