If you are unfamiliar with North Carolina-style BBQ it can be a little intimidating, a sloppy mess of shredded pork may not be exactly appetizing to the untrained eye. Here is a tip, the juicier and sloppier, the tastier. Pretty much the same as good brisket. Which is made similarly, cooked low and slow. Some BBQ is smoked, some is pit-fire cooked, some is electric heat grilled, some is even slow-cooked in a pot. By the way, another important distinction for North Carolina BBQ is that it refers to a specific dish, not just the event or the style of cooking. North Carolina style BBQ is shredded pork, usually cooked over a fire pit, sometimes on wood planks, sometimes smoked, always delicious, and ALWAYS with a Vinegar based sauced.
So as part of my re-introduction to the North Carolina, I am going to be doing a tour de force of the best BBQ joints around. Clyde Cooper's (downtown Raleigh) has been around since 1938 for good reason, Allen & Sons in Hillsborough serves BBQ out of an old farmhouse, and Bullocks serves family-style. I will start my review with Clyde's since it is the closest to my house.
Clyde Coopers
Location: Raleigh, NC
Cooking Style: Electric Grill
Price: $6
I was pleasantly surprised with the meal here, it was cheap, fast, and tasty. It wasn't the best BBQ around, but I think they hold themselves up well as a stalwart in the capital city.
Pros: Cheap, Fast
Cons: A little bland, slightly dry
Overall (out of 10): 6.5
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