"There are two sizes of pork plate, regular and large. This is large, and it holds a lot of pork; but for us, this pork is impossible to stop eating. It is pig perfection. The shrimp-shaped hushpuppies have a lovely crunch, and the cole slaw is brilliantly refreshing. The plate, by the way, is heavy cardboard, divided into sections to hold the three items separate."
Michael Stern
"There is no secret to what makes Stamey's barbecue so good. It is cooked the old fashioned way, slowly over wood smoke. This woodpile is just outside next to the parking lot."
Michael Stern
"Brunswick Stew can be ordered in a cup as a side dish (shown here) or as the centerpiece of a meal with cole slaw and a couple of side dishes. It is good stuff, powerfully seasoned and unspeakably filling."
Michael Stern
"Sandwiches are available made with either sliced or chopped pork. We much prefer chopped, which seems to amplify the subtle smoky flavor of the meat, and laces the mostly soft pieces with a few crunchy shreds. Cole slaw on top is always part of the equation."
Michael Stern
"Each table is outfitted with a bottle of Stamey's dipping sauce. It is spicier and has a more powerful vinegar kick than what is on the barbecue that comes out of the kitchen. We debated about whether it accentuates the flavor of the meat or diminishes its subtleties."
Michael Stern
"Along with the tea served at the Beacon Drive-In of Spartanburg, SC, this is one of our very favorites. It is freshly brewed; and while it is sweet indeed, it is elegantly so. In other words, you wouldn't mistake it for glucose like some of the less-wonderful sweet teas encountered in restaurants."
Michael Stern
"A picture taken about a dozen years ago of Lockey Reynolds at the door of Stamey's old pit. He was pitmaster for decades."
Michael Stern
