A Sea Of Red

We've discussed this topic and its lack of quality options in Lynchburg to no end on here. But let's place this to a vote to decide our selection for our BBQ Joint.

I didn't add Blue Ridge Pig since it is really not in Greater Lynchburg. But I admit I am interested in checking it out during one of my future Virginia expeditions.

Schmokies gets my vote simply because it's the only place Ive ever been that had a sauce that I liked. I normally will go sauceless.

I've only had Dickey's and Silver Pig, so I voted for Dickey's.

I did not like the Silver Pig. It's one thing to have a vinegar based sauce on the side and another thing to kill the pork with it.

Dickey's was average, but I would go back. I didn't know Lynchburg had this many options.

AZjonz wrote:I did not like the Silver Pig. It's one thing to have a vinegar based sauce on the side and another thing to kill the pork with it.

They serve Western NC style, so its more than just a vinegar sauce they use. I don't like it, either. It's either Eastern NC style, or nothing.

blwall1416 wrote:

AZjonz wrote:I did not like the Silver Pig. It's one thing to have a vinegar based sauce on the side and another thing to kill the pork with it.

They serve Western NC style, so its more than just a vinegar sauce they use. I don't like it, either. It's either Eastern NC style, or nothing.

I said vinegar based sauced. They gave me a pile of pulled pork and soaked it with their sauce. All I could taste was the vinegar. I think if someone is going to spend alot of time slow smoking a big hunk of pork, why cover it up with sauce. Are they trying to hide something? (Rhetorical question) Let me apply it as needed. I want to taste the product that took alot of work to make. This is where Texas bbq is appealing to me. Here's the meat - and maybe there will be a little sauce on the side.

That said, I mentioned in the Dickey's thread that I'll reserve judgment on NC style (E or W) until I can try the best stuff. All I have had so far is Silver Pig and a joint here in Tucson owned by a couple from NC. Not a fan of either.

The only way you'll get true NC style BBQ, east or west, is to attend a pig-pickin' in NC. One where they start cooking at 4:00am, so you can eat it later in the afternoon. Most people I know make their own sauce...it's a pride thing to have the best sauce. So, they don't give away their secrets. I know the differences between the two styles & what the Silver Pig serves is Western NC style. If I were them, I'd throw all kinds of stuff on there to drown any other flavors, too...perhaps they just picked vinegar.

blwall1416 wrote:The only way you'll get true NC style BBQ, east or west, is to attend a pig-pickin' in NC. One where they start cooking at 4:00am, so you can eat it later in the afternoon.

That sounds like a pain in the butt if that's the only way possible. I bet 99.999999999999% of people have never done that.

blwall1416 wrote:The only way you'll get true NC style BBQ, east or west, is to attend a pig-pickin' in NC. One where they start cooking at 4:00am, so you can eat it later in the afternoon. Most people I know make their own sauce...it's a pride thing to have the best sauce. So, they don't give away their secrets. I know the differences between the two styles & what the Silver Pig serves is Western NC style. If I were them, I'd throw all kinds of stuff on there to drown any other flavors, too...perhaps they just picked vinegar.

I think we agree they are lacking.

I have never done pig-picking, but I will. Smoking a whole pig seems like a bbq paradise that as a bbq lover, I am morally obligated to partake in.

LUconn wrote:That sounds like a pain in the butt if that's the only way possible. I bet 99.999999999999% of people have never done that.

Yeah, but it's like saying you've had the best New England Clam Chowder at Joe's Bar in Stillwater, OK, when you've never been to CT, MASS, RI, or Maine.


If you ever get a chance to go to one in Eastern NC...go. It's a unique experience.

I was just about to point out the obvious ...

Since we never go off-topic

We really need a thread, Sly, about who serves the best Brunswick Stew.

Cider Jim wrote:We really need a thread, Sly, about who serves the best Brunswick Stew.

Oh that's easy. It's that one dude in front of Sam's Club like 5 years ago selling it for some fundraiser.

Settled?

schmokies. silver pig is a close second but the drive across the rivah i can do without

Voting is Closed