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Thread: Southern Living mag -- The South’s Top 50 Barbecue Joints 2018

  1. #21
    TVWBB Member PHolder's Avatar
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    Quote Originally Posted by Rusty James View Post
    Gosh, I was looking at some of the images from Bluff City, and they were very beautiful.

    I must get up there one day.

    Have you ate at the Red Pig near the intersection of US 601 and NC 801? (just south of Mocksville) Daniel Boone's parents are buried just a few miles to the north for what it's worth.
    Haven't been there but have added to my list.

  2. #22
    TVWBB Member PHolder's Avatar
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    Quote Originally Posted by Larry D. View Post
    After a second look at the article I feel compelled to note that the hot sauce used at Sam Jones Barbecue in Winterville, NC is Texas Pete, not Texas Peter. The proofreader should be more careful; I can't imagine that many people would want their food served that way.
    Texas Pete is almost a side dish, along with Duke's Mayo, in these parts

  3. #23
    TVWBB Emerald Member Dustin Dorsey's Avatar
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    The Tales from the Pits Podcast just did a recap of their trip though there:

    https://bryannorton.podbean.com/

    They also have an interview with Sam Jones, of Skylight Inn fame, that's pretty amazing. I could listen to that guy talk all day.
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  4. #24
    TVWBB Gold Member Larry D.'s Avatar
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    Quote Originally Posted by PHolder View Post
    Texas Pete is almost a side dish, along with Duke's Mayo, in these parts
    Well, you live in Texas Pete's home town.
    "If we took the bones out, it wouldn't be crunchy, would it?"
    18.5 WSM | 22.5 OTG (green) | 22.5 Kettle (OTS, black)

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