If you weren’t aware of our history, Epic Portions was launched by myself, John, and Todd. I call the Ypsilanti/Ann Arbor area home, while Todd lives in Chapel Hill, North Carolina. Every so often I get my ass down there for some eating, drinking, and general tomfoolery. A couple weeks ago was one of those times. This trip will take multiple posts because quite frankly, we ate and drank ourselves stupid. I feel like the following picture explains our weekend pretty well for some reason.
Probably my favorite food in North Carolina is the BBQ. Unlike most other versions, North Carolina has that vinegar based sauce that I wasn’t even familiar with until a few years ago. This isn’t any Sweet Baby Ray’s bullshit, made with corn syrup and a little bit of high fructrose corn syrup. This is some real flavor. They save the sugar/sweetner for the sweet tea. I came home after my last visit, made about a gallon of my own version, and invited a few people over for some North Carolina Style ‘que. People thought I was crazy. They wanted Sweet Baby Ray’s. I politely asked them to leave my apartment. I In my opinion, the stuff kills any other kind of ‘que.
My favorite ‘que joint in the area is Allen and Son Pit Cooked BBQ. It’s a bit of a drive and pretty much in the middle of nowhere, but it’s worth any kind of a drive(or flight) you may have to make. The building is old and basic, with the interior matching that basic exterior. If you ask for sweet tea, you’re given a half gallon. Trust me, I was in a sugar coma for about an hour afterward. Be careful with this stuff. It’s Diabetes in a jug. The plates are large, yet affordable, and the food is beyond delicious. I always like to keep it simple and order the BBQ platter with a side of potato salad and slaw, and an order of hush puppys.
In case the sweet tea coma, the BBQ platter, and the puppies weren’t enough for you, there’s also a dessert menu that is absolutely ridiculous. I’ve never been able to man up enough to get something, but look at this. Klondike pie? Seriously?
Comments
3 responses to “North Carolina Part One – Allen & Son Pit BBQ”
My parents live in Pittsboro and whenever I go to see them, I INSIST on going to Allen & Sons. NC Piedmont barbeque is the best (not that I don’t like other barbeque). That bottle of warm sauce is just amazing. I have to agree that the sweet tea is indeed Diabetes in a jug, but it’s so worth it…
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Allen and Sons is good! They make the best hush puppies in the area, IMHO, though their ‘Que is a bit less than “authentic” Eastern North Carolina style (they don’t use the whole hog, only the shoulder).
Most people around here think it’s a sin to like The Pit (in Raleigh) because it’s famous OUTSIDE of the Triangle, and because the owner/chef, Ed Mitchell, has appeared on Food Network. If you can put all that aside, their ‘Que is some of the best around. They actually are the only establishment in the Triangle that cooks whole hog over coals (the other whole hog establishments use gas, a big no-no in NC). It just makes a big difference when your plate has shoulder, belly, cheek, ham, loin, rib, and any other misc. meat that might happen to fall on your plate. Also, don’t let anyone tell you it’s expensive. A plate of ‘Que, with two sides, is only $1 more than a plate of ‘Que with one side at Allen and Sons.