Tag Archives: Texas BBQ

BBQ Chronicles:  Williams BBQ–Greenwood, LA

I was passing through town when I saw Williams BBQ. I immediately pulled over to see if I couldn’t find any information online. Nothing. I decided to brave this intrepid establishment as I have a hard time passing up BBQ. I wish I had.

The owner promptly took my order–a half pound of sliced brisket and a half pound of sausage. As I was joyriding, I felt it best to eat on the road. First, the sausage. Though it was not bad, it was nothing special. Nothing but Eckrich or something similar. It was edible, though. After three or four bites, I was done with this mediocre offering. At least I was able to take it home to share.
As for the brisket, no such luck. 

Never serve up Eckrich if you want to impress.
 The nauseatingly gray meat made me think that this was the stuff during wartime–a time where food is so scarce that people resort to eating their boots. At this moment I wish I was eating pilfered boot leather.

Though the meat was sliced paper thin, it still was as tough as the aforementioned footwear. The fat wasn’t rendered which left an uneasy feeling not unlike the the unveiling of Ed Gein’s horrorfest. 

Never before have I encountered the stench of death on a plate.
 As I brought up a piece to my mouth, my nose caught something out of place. I couldn’t quite place the subtle sick fragrance of decomposition. When I took my first (and only) bite, I knew immediately the nightmare that enveloped my taste buds–it was sour. It wasn’t full-on maggoty meat, but was a subdued flavor of rottenness. I spit it out of the truck and this little delight found its way into the trash can.

The owner said they have been open for three weeks. I predict they will be out of business by Thursday.

If you want to read about real mediocre barbecue that won’t put you in the morgue, try this, this, and this.

BBQ Chronicles: Smithfield’s Chicken ‘N Bar-B-Q–Fayetteville, NC

Last week I endured a marathon road trip to Portsmouth, VA and back to Shreveport in four days. It was somewhere on the order of 2500 miles. I went to assist a friend transport a mobile kitchen for Mercy Chefs. We only slept 3-4 hours a day so that we could cover these miles. As a result, we had our share of truck stop food.

On December 4, we decided that we needed to enjoy some fine BBQ, not once, but twice. Our first stop was at Smithfield’s Chicken ‘N Bar-B-Q in Fayetteville, NC. That evening we were passing through Birmingham, AL and had to make a stop at Dreamland BBQ.

Simple presentation.  Big flavor.
Simple presentation. Big flavor.

Everyone knows that I’m a BBQ junkie. I take my fifteen year old daughter on Texas road trips to seek out and savor the best BBQ. I was pleased to sample some Carolina BBQ. I’ve heard about it and my chef buddy I was accompanying actually made Carolina BBQ on a deployment in Chambrun, Haiti. It was delicious then and I expected nothing short of perfection in North Carolina.

You may think a pulled pork sandwich is just a pulled pork sandwich. If you blindly accept that error as truth, then you live an empty life. I don’t want to sound mean, but the sweet pork tangified with the right amount of vinegar elevates this humble sandwich to something epic.

I was skeptical of the slaw on the sandwich as I really don’t like slaw. There is something unappetizing about shredded cabbage coated with a runny mayo. This slaw wasn’t runny and I had to try the sandwich as it was intended.

I’m not going to say that I became an overnight fan of slaw, but the crunch paired with the soft pork works. The fries were frozen, but were mightily fried and I hungrily scarfed them down.

Extreme closeups make me hungry.
Extreme closeups make me hungry.

My only regret is that I was too full to sample the fried chicken. The week prior, I enjoyed Gus’s World Famous Fried Chicken in Little Rock, AR. I suspect that Smithfield’s chicken was insanely good. I’ve never been to a restaurant that sells sacks of fried chicken skin. If they sell chicken cracklings, the chicken itself must be unmatched. Maybe I’ll have the opportunity to pit Gus’s and Smithfield’s against each other one day, but in the meantime, I’d like to see a restaurant at home sell fried chicken skin.