SOUTHERN BOWLĪ bowl that begins with creamy grits and home fries then topped with savory sausage crumbles, sausage gravy, and two fresh eggs. ![]() Served with home fries, grits, or fresh fruit. Two crab cakes stacked on toasted garlic bread with poached eggs, Hollandaise sauce, and a dash of Old Bay seasoning. EGGS BENEDICTĬanadian bacon on a toasted English muffin, topped with two poached eggs and hollandaise sauce. FOUNDER’S HASH BENEDICTįounder’s recipe corned beef hash made with potatoes, onions and special spices on a toasted English muffin, topped with two poached eggs and hollandaise sauce. Toasted Tuscan bread, smashed avocado and fresh picante salsa served with two eggs. sirloin steak, grilled tomato and garlic toast, with choice of home fries or grits. HONEY BERRY CRUNCHįresh strawberries and blueberries, low-fat vanilla yogurt and honey granola crunch. Home fries topped with ham, jalapenos, onions, peppers, pepper jack cheese and two eggs with a side of salsa and sour cream. Home fries topped with onions, peppers, cheddar cheese, two eggs and your choice of bacon or sausage. Topped with two eggs and served with garlic toast. Sautéed shrimp, andouille sausage, green peppers, sautéed onions and Swiss cheese, on top of fire-roasted tomato and spinach grits. Find a spot at the bar, grab a table for your friends or a couple of pounds to go, but whatever you do, join us for some barbecue.We serve farm-fresh eggs, hand-cracked and cooked to order. Some make brisket, ribs and sausages like they do in Memphis and Texas or reach deeper into the South for their take on Brunswick stew or Hoppin’ John.īut everyone, from pitmasters to food truck operators to backyard barbecue artists to diners, loves what they do, loves what they eat and pursues barbecue with a passion.Ĭome share that with us. There are folks adding beer to their sauce or making sauce that’s more Memphis-style than anything east of the Smoky Mountains. There are pitmasters playing with sides, adding a gourmet touch or sticking close to traditions and family recipes. You’ll also find Lexington-lovers sprinkling seasoning over shoulders before loading them into an oak- and hickory-packed smoker.īecause Raleigh sits at a crossroads, is the state capital and sees visitors from every corner of the state and, because it’s a creative city, you see other styles, too. Across the county you’ll find purists who sit by their pits all night, watching coals and flipping that whole hog at the perfect time to make great barbecue. Though each style has a strong regional foothold, Raleigh and Wake County sit in the perfect spot to draw influences from both sides of the barbecue debate. And what about Raleigh?Įven with all the similarities, barbecue fans find themselves in one camp or the other, loving the refinement of Lexington style or the rustic approach of the Eastern whole hog ‘cue. Sides are similar, too, with all the things you expect to find with barbecue: slaw, beans, collards or turnip greens, hush puppies, potatoes or potato salad, macaroni and cheese and, of course, banana pudding. Oak is the wood of choice with Eastern-style barbecue, where Lexington mixes oak and hickory for a more complex smoky flavor.īoth styles are cooked low and slow and are seasoned simply: salt and pepper, then smoke and time does the rest. Lexington style uses only the shoulders and adds a little sweetness to that vinegar sauce by mixing in tomato paste or brown sugar. ![]() In Eastern style, we cook the whole hog over wood coals, then pull the meat, maybe give it a little chop, and dress it with sauce made from pepper flakes and vinegar. Typically, Eastern style is served as a sandwich or a plated dish. Here in North Carolina, barbecue comes in two forms: Eastern and Lexington styles. Pictured, left to right: Big Al's BBQ Brew N Que The Pit But what is North Carolina barbecue? We’ll argue about our favorite styles and the merits of this sauce or that, but in the end it’s barbecue-an essential part of North Carolina’s DNA. We eat it in restaurants, at college football tailgates, in backyards and at church picnics, washed down with sweet tea, next to family and friends and strangers. Equal parts art, tradition, religion and celebration, barbecue is something to be taken seriously, made lovingly, laughed over and shared. We treat barbecue a little differently here in North Carolina. ![]() ![]() No matter how you spell it, we can agree on one thing: with a plate of barbecue in hand, all is right with the world. Photos by Keith Isaacs, Mark Petko and Michael Robson Barbecue.
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