Posts Tagged ‘Diva Q Road Trip’
Continuing on my personal NC BBQ tour of NC Historic BBQ joints I stopped in a cute place – Richards BBQ in Salisbury NC.
Eastern Carolina style sauce is served here. Apple cider vinegar, red pepper flakes and a touch of sweetness. Straight forward and moist hand chopped BBQ. You walk into this place and you want to stay. The walls and booths and chairs are all inviting. They even have a small salad bar. The place is impeccably clean.
There is a poster menu showing pictures of all the plates they serve in addition to paper menus. The ladies at the counter are all sorts of loveliness and they just radiate hospitality.
I ordered a chopped BBQ sandwich and a cheerwine. I think I may be addicted to cheerwine now. Absolutely refreshing and a perfect match to BBQ. Plus I was driving so beer was not an option.
The sandwich came wrapped in wax paper. Served on a plain white hamburger bun there had to be almost 1/2 lb of meat on it.
It was a delicious sandwich. Full of porky goodness and super moist. It had quite the pepper kick but not a lot of heat. It was chopped super fine as was the slaw. You really don’t have to chew a lot when its chopped this fine. They pile all their wood outside. You can see the door to their pits from drive thru pictures.
I would love to bring my family to this place. They also have a convenient drive thru if you want to take it to go.
I am so glad I had the opportunity to stop here. The food the atmosphere and the hospitality made it just a really nice experience.
For a great history on Richard’s BBQ and many more check out NCBS The North Carolina BBQ Society. I found it was an excellent resource to use when travelling through the state. The North Carolina BBQ Society is also on Facebook.
Richard’s Bar-B-Q, Salisbury
522 N Main St
Salisbury, NC 28144
Hogs on the Hill
2003 Bladensburg Rd NE
(at N New York Ave)
Washington, DC 20018
Ever been at a traffic light with the windows open and get a waft of something delicious in the air? It happened to me after leaving Leon’s BBQ in MD and still enroute to Pork Barrel BBQ. Sitting there trying to figure out where my GPS was taking me and like bloodhound I started sniffing the air. It was BBQ. Not 50ft from where I was at the lights I spotted the sign above. I knew I had to stop so I pulled into the McDonald’s parking lot and walked across the road to this take out BBQ joint. I was really glad I did. I will say though this was the very first time I have ever ordered BBQ through a bullet proof glass window. Maybe I was in a bad section of DC? I have not idea but it was definitely a first for me. Brilliant orange building – very small with no seating. All take out.
They had a huge pile of hickory in the back. I could taste it in the ribs I ordered. They had a great smoked flavor and had great texture. The rub was very mild, and pleasant to eat. They were served dry. The not so friendly girl at the counter (who looked bored out of her tree) asked if I wanted medium or hot sauce to go with that and the chicken. I go both.
The fat had rendered nicely through the ribs. I tried the sauces and they were really gloppy and overly sweet on the medium and not at all hot for the one they labelled hot. I didn’t like either of them.
The chicken was moist but it didn’t have much flavor. The collard greens were really mushy as was the bland overcooked mac & cheese. Nothing memorable here. The cornbread other than being yellow and moist didn’t have anything special about it. Meh.
Not sure if I would go back. Surly cashier meh food-decent ribs. I may if it was convenient I would order just the ribs – but nothing really spectacular here. Smelled great though.
9448 Lanham Severn Rd
Lanham-Seabrook, MD 20706
I ordered some brisket, chicken and collard greens with some beans. I tried to order ribs as well but they were not ready yet at lunchtime. I was offered the option of whole wheat or white bread. I opted for the white bread thinking that since this was a franchise from Texas I would be getting some great food.
I should have known when I asked them what kind of wood they used and they told me it just came in a bag. Um? They brought out a piece. Very friendly people actually. They had just opened the franchise about 3 weeks prior. They are new – really I get it. I also asked what kind of smoker they used. They could not tell me. ugh.
Still optimistic I sat down and waited for my order to be brought over.
It did and I knew. I knew in my gut this was not going to be good just by looking at it and smelling it.
Sadly I was right. The brisket was really overdone. Crumbling apart all moisture gone in some parts and the texture of rough leather in others. In addition some of it was also cut with the grain making it next to impossible to get a bite off. The smell was a very bitter smoke. Not pleasant at all. The chicken was overcooked and while seasoned lightly by the looks of it – the consistency and flavor was of dry cardboard.
The sauce was still warm as they had made it that morning. It had a really nice balance of sweet and tangy. However even the sauce could not save the brisket or the chicken.
All hope was not lost though. The pork rinds were excellent. Then came the best two items from this place. The beans were amazing. Absolutely amazing. I could have eaten a gallon of them. They were perfectly cooked just deliciously creamy on the inside and just the right texture of tender. The bean sauce was not overly sweet and had some light kick to it. With one bite I was instantly reminded of the beans from Texas that I had loved on my last visit there. then came the collard greens. Beautiful texture, aromatic liquor with a great balance of vinegar and sweet. Delicious!!
So not all was lost on the visit and I am sure these people will get the hang of making some good BBQ in the future. I sure hope they do because Ill have to stop back for more beans and greens. It may just take some time to get the hang of it.
MD/Virginia/North Carolina BBQ Road trip
I have been wanted to get back to North Carolina for a while now. I really wanted to get to some of places on the North Carolina BBQ Society Historic Barbecue Trail. I have this underlying fear that if I don’t see some of these places soon they may not be around too much longer. Each place I went in North Carolina was very unique. They are all very individual save for vinegar. Vinegar was the only constant in the trip. Everything else changed from location to location. On the way to NC I stopped at a few places in Maryland and Virginia as well.
The Trip started at a place that was recommended to me – over the next couple of weeks Ill write about every place I have been.
1310 South Main Street Mt. Airy, MD 21771
They have a deep understanding of all types of BBQ from Competition to Restaurant and everything in between. They even organize their own BBQ competition each year SWINESTASTIC.
Fun license plates cover many of the surfaces. Pig lights, wood beams and a generally comfortable feeling round out the vibe. There is a patio out front for more seasonal warmer months.
The food is all cooked with hickory and oak on a Southern Pride.
The inside décor is a mixture of license plates, BBQ posters and lots of wood. It’s a comfortable place perfect for date night every day eating and families. The place was getting full of happy looking folks all eating lots of BBQ slowly smoked on heir Southern pride using Oak. I watched plate after plate of BBQ being delivered to tables. All of it looked great. These folks have earned some serious accolades for their food and their legendary Black Raspberry Grillin’ Sauce taking 1st place at the National BBQ Association (NBBQA) competition.
We got to try all 4 of their awesome sauces-
Sweet & Tangy Grillin Sauce
Ol’ Red Grillin Sauce
Hot & Spicy Grillin sauce
Black Raspberry Grillin’ Sauce
They were all good. On the advice of our server we even mixed the black raspberry with the hot & spicy and it was the bomb.
We ordered an assortment of food-brisket, pork, ribs, sausage and their smoked turkey. Nothing comes slathered with sauce and I sure did appreciate that. All of it was moist and delicious save for the turkey. The turkey was sliced and looked like it had been grilled after. Unfortunately it was on the dry side but still had good flavor. The meat on the ribs pulled off nicely but was not overdone. The brisket was tender and juicy with a terrific pull and chew. Seasonings were restrained on all the meats. They really did a great job of letting the meat and smoke flavor shine through. I really like the fact they served all of their sauces on the side. It was a fantastic grouping. I can see myself eating here again in the future. I sure hope to get back and I would not hesitate to recommend this place to anyone.
Sides we chose were mac & cheese, hush puppies, cornbread, loaded baked potato, and coleslaw. The slaw was beautifully crisp and lightly dressed, the hush puppies were nicely done with a crunchy exterior and fluffy interior, the cornbread had a subdues sweetness to it and the loaded baked potato was great packed with goodness. I just don’t get the texture of the mac and cheese. the cheese sauce was amazing but the pasta was so soft it was mush. I asked the owner about it and he says thats the way people like it. Personally I like texture to my pasta.
Another thing I just have to mention about Carterque is the people that work there. From the front door, to the bar area, to the waiter to the owner these people are uber friendly. Not in that fake crappy kind of way these people really do go out of their way to make you feel comfortable- genuinely glad you are there.
Terrific place to go, delicious BBQ and all around awesome.
Carterque on Facebook
Carterque on Twitter