Made a visit to Henry’s Smokehouse with a few friends while I was attending the NBBQA. This place has a great vibe to it. Great interior decor!
From their website:
What’s the secret about the best BBQ in town?
We used the best ingredients, the leanest butt in town. Our BBQ is cooked in the old fashioned Southern tradition. We place top choice meats in open BBQ pits with hickory logs and cook them to perfection at low temperatures. Henry’s cooks its pork butts for 12 hours and its ribs for over 8 hours.
If you have ever had meat cooked long and slow, and experienced the fall-off-the-bone tenderness and the distinctive hickory flavor, you begin to understand, why Henry’s Barbeque is becoming legendary.
Their menu has a lot of options and one of those items is their BBQ hash. This was something I have never had before. I love a good hash full of corned beef, taters and onions. Did I ever get an education. Hash in the South is a whole lot different than Hash in the North. Oh my good gracious. I ordered the hash & rice.
Let me tell you what arrived on our plate resembled something that … well… to put it bluntly the cat might have thrown up. I wish there was another way to put it. There isn’t anything pretty about it at all. I did notice however that there were many other folks who were enjoying it.
As I tried some of it I knew instantly that this was just not for me. I am more than willing to try anything once. For me I won’t say it was bad just really different (some very sour notes, mushy texture, indistinguishable meat). TO those folks enjoying it all the best to you but I think I’ll pass in the future. Just not my cup of tea.
We ordered a couple of sample plates from the restaurant.
I really liked their sweet potatoes and I enjoyed the pork with their spicy brown sauce. I ended up purchasing a couple of bottles before leaving for the next place. It was a great balance of sweet, spice and mustard.
After we had eaten we had an opportunity to meet some of their fun staff. Billy the buttmeister can be seen above prepping the pork for the day. Bo the butt chopper was funny as heck as we talked in the back. Outside we got to speak with Tiger their pitmaster that has been with them for the last 20 years.
They use strictly hickory wood for their BBQ’s. They also set up quite a lovely outdoor picnic for the folks on the NBBQA bus tour. Southern hospitality all around!
It was a really interesting place to go and I am glad I got to try BBQ that was completely different than anything I had experienced before. The people that work there really care about their food. I really believe that even though you may not like somebody’s BBQ you can certainly appreciate the time they take to make it the care and concern they put into it. Its all about learning more about the different styles of #BBQ all over North America. Glad we stopped in for sure.
*******Please note the WIFI in our SC hotel was horrible. Could not update the blog. My apologies for the delays in posting. Additionally in the upcoming weeks I will be changing servers. Thanks for your patience.****************