Henry James Barbecue, Since 1977
Found an even better barbecue place in
My paper plate was piled high with shredded pork shoulder. It was blanketed with a layer of thin reddish sauce. The coleslaw was minced and blended with a light red colored sauce, too. The sidecar of hushpuppies were hot and crunchy, fresh from the deep fryer. The French fries were also hot and crispy. This is the best barbecue I've had around here. It was juicy, tangy, slightly peppery, but not overly spicy. It wasn't too smoky, but that's ok. The meat was obviously slow cooked and extremely tender. The sauce wasn't sweet. It was much more of an eastern style of sauce. It had vinegar, pepper and a bit of zip. Perhaps a hint of ketchup for color, but it wasn't like most of the Piedmont style barbecue I've had elsewhere. There was a bottle of hot barbecue sauce on the table. I gave it a try. Too hot for this girl, but very flavorful, too. Loaded with pepper.
I went up to the counter to get a to-go container as well as a refill on my ice tea. The 16 year old behind the counter asked me where I was from. I told her "
I've spent a bit more time around
I just mailed five boxes home. They're full of pottery, books, cookware, towels, and things I don't need for the next 12 days. I've also been checking out the local thrift stores. No good finds, so far, but you never know what you'll run across. My current quest is for a butter churn. I want a glass jar butter churn with a crank on top like a hand beater. They come in quart and gallon size jars with a wooden (usually cedar) dasher. I've found ceramic butter churns, and old wooden churns shaped like boxes or barrels. I've also found an electric churn made by Dayzee. The antique dealers didn't have one. They had the other types, but not my little glass churn. I might have to break down and try Ebay. My quest continues.