I was appalled to read we hadn’t yet been to Back Yard BBQ (5122 NC 55). And now with Man v Food coming by, I needed no further persuasion.
I went at an odd time of day, just missing lunch, so the price jump hurt a little but the pain was soon quelled by one hefty plate. All in all, it was about $13. So, still not bad, especially since I saved nearly half the meat for later.
Here they play a fun game called Hide the Ribs. Neatly packaged above are hush puppies, collards, fried cabbage, and pulled pork. All of which were good. I’d place the hush puppies among the better ones I’ve had in the area, even though they were a tad sweet. The collards were quite nice and had chunks of meat mingling with the greens. The woman who served me said she had never heard of fried cabbage before she started working there. She also said it was real good. I was intrigued by them as well, and I agree with her. Whatever it means to fry cabbage (in a pan, I suppose), it is the preferred method. Now, the pork was pulled like crazy. So much so that it started to lose texture. I also thought it a little dry, but I probably just didn’t grab enough sauce. And I don’t take lightly the awkward hour that I showed up. Most of this stuff was probably hanging around since the peak of lunch and lost some of its luster, though at the time I hardly noticed.
The ribs were very good. The smoky meat was nicely complemented with a sweet sauce. The only thing that could have made it knock my socks off would be some added spice.
I know what I’m about to say is BBQ sin and/or hubris, but I started putting a little of that sweet, tomato based sauce on the pulled pork with the spicy vinegar business on it…it took me there. Which lead me to think that maybe this whole East-West thing is really overrated, like it was with rap in the 90s.
Lastly, there was one more thing the kind woman at the counter talked me into, a pineapple lemonade. It really hit the spot on a hot day. It was pretty big, so I saved half of it in the freezer. I thawed it in a blender with a little somethin somethin the next hot day–because nothing is sacred, not if it’s tasty.
Also of note: they have brisket on Fridays and Saturdays. Considering their work on the ribs, I would think it would be awesome.