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Washington DC & Baltimore BBQ Pork

"NC pulled pork" at Willard's BBQ, Chantilly


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"NC pulled pork" at Willard's BBQ, Chantilly

Bob W. | Jan 17, 2005 01:37 PM

So we tried this on Saturday. Not surprisingly it:

1. Tastes pretty good, like most of Willard's offerings.

2. Is NOT NC barbecue. Way too stringy. The sauce was a rough approximation of eastern NC style (vinegar and red pepper flakes) but the 'cue was too wet. If you've had real NC cue, you'll know what I mean. If you haven't, don't fret, this stuff is decent enough to satisfy a cue craving.

But time for a rant. I wish bbq joints would stop touting their NC "pulled" pork. The NC cue authorities shoulf put a stop to this. No self-respecting NC cue joint advertises "pulled" pork. It's chopped -- finely (eastern) or sometimes coarsely, into bigger chunks (more common in Lexington-style joints).

In fact, in NC you just order "barbecue." No need to mention pork.

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