Western N.C.?

Any BBQ in this area worth trying? Years ago, we liked the Three Little Pigs in Asheville, but we went back a couple of years later, and they had moved to a new location. The bbq had declined considerably. Surely there's something better in the area. Any favorites?

There are a lot of bbq joints in the mountains that don't serve either
NC style. A lot of Florida folks opened places and served their kind
of sauce, and that has become somewhat synonymous with NC mountain bbq.
Funny that the further west you go in NC, the less western style you will find!

I liked Woodlands in Blowing Rock. Went there whenever I could scrounge up a few
bucks while in school at Appalachian St.

Here's a list I had from several years ago, but the info may be outdated.


Barbecue Inn Asheville no smoke, electric cookers (Nunnery Freeman). Lexington style sauce served hot with eastern vinegar on the table.


Perry's BBQ Black Mountain gas and wood fired smoker, serves Texas brisket and chopped pork with a hint of southwest (Tex mex) seasoning. Texas style bbq sauce, thick tomato base.


Old Hickory House, Brevard I think it's smoked over hickory, heavy tomato sauce that is not spicy at all.


The Bar-B-Q Wagon Bryson City uses a Southern Pride smoker, but q is finely chopped. Served with a thick brown sauce mixed in.


Skeeters BBQ House Canton electric Nunnery-Freeman (no smoke), served without sauce. On the table, a hot eastern style and a thick brownish red sauce that is sweeter.


Carolina Smokehouse Cashiers cooks on open pits with hickory and oak. Not sauced, on the table are two tomato based sauces, one brown very hot, and one mild sweet.


The Cajun Pig Chimney Rock Southern Pride cooker with mesquite wood. 5 different sauces including vinegar, and mustard base for the South Carolinians. Also serves brisket. (I've been told this place burned to the ground)


Duncans BBQ Chimeny Rock cooks over a Barbecue King rotisserie with hickory. However, the pork is minced and sauced in the kitchen with a mild tomato based sauce.


Dillsboro Smokehouse Dillsboro served without sauce, 4 sauces on the table including vinegar


Sam's Country Cookout, Edneyville Southern Pride rotisseries cooker, using gas and hickory.
Claims to roast meat for 24 hours. Served unsauced, at the table is a reddish sauce, slightly sweet with peppers.


The Barbecue Shack Etowah cooked over wood in a homemade pit. sauced in the kitchen with tomato based sauce (something of a Tex Mex flavor) but is finely chopped.


Fat Buddies Ribs and BBQ Franklin...cooks over pecan in an Old Hickory cooker. There is a brown sauce and a mustard base sauce, as well as one very hot sauce. Also serves beef eye round and Canadian pork collars. And Brunswick stew.


Rib Country Hayesville gas and wood smoker (Old Hickory) using pecan. 4 homemade sauces on the table, serves the pork sliced.


Butts on the Creek....Maggie Valley over hickory wood in s Southern Pride. Pulled pork served unsauced,but there is a molasses base, vinegar base and a mustard base on the table.


Herb's BBQ Pit Murphy open pits with hickory. sauced in the kitchen with a sweet tomato base that may cover up the smokiness.


Green River BBQ Saluda electric Cookshak with hickory. Served unsauced with a mustard, mild and hot tomato sauce on the table. Also a sauce called "Down East."


Smokey Mountain Grill and Lees BBQ Sylva
Southern Pride wood and gas. Lexington style sauce.


Eddies BBQ Waynesville Southern Pride rotary smoker. Several sauces including a thick brown, and a mustard.

quote:

I liked Woodlands in Blowing Rock. Went there whenever I could scrounge up a few
bucks while in school at Appalachian St.

How long ago was that CM? I've eaten there twice in the last year or so and it was pretty bad both times.

quote:

Carolina Smokehouse Cashiers cooks on open pits with hickory and oak. Not sauced, on the table are two tomato based sauces, one brown very hot, and one mild sweet.

You can't drive past this place when you are in a convertible with the top down. I like the pork and ribs there.

Fat Buddies has good ribs. That's all I've ever eaten there.

Larry, I must admit it has been over 15 years. But during a mountain winter, it went down
pretty good.

Captain Morgan,

Excellent rundown on WNC barbecue. I especially appreciate the info on cookers/fuel. Jim Early's book? Cooking method is VERY important to me.

Thanks!

most of that info is from Early's book, some I've just added to the list and edited. I think there are several in Early's book that are closed now. At one time I was going to compile a list for the Piedmont/Lexington area and one for the coastal area. Then I realized I was crazy and got a job instead.

You guys need to try out
12bones---

http://www.12bones.com/

They're down by the river in Asheville--

We also have a Fat Buddies here now-

You're correct, the Cajun Pig burned-- three days after I first discovered it

And 3 little pigs is just about gone out of business...

They've closed all but one restaurant = the one on McDowell is there with limited hours..

I think they're getting hammered in the presence of real BBQ ---

Now if we could get a Sticky Fingers here....

There's also a place out in Hendersonville - in the SuperWallyWorld parking lot--
Not really too bad--- but chain store, I think...