Starving in Concord the other day, I was passing the usual line of taco joints and chinese restaurants when when what to my hungry eyes did appear but Barney's Hickory Pit!
I circled it's, uhh, "rustic" charms twice, trying to get a glimpse of the interior and perhaps some hickory or a pit. I didn't see either so parked out front and headed in.
The ancient (this joint was built in 1957) bbq stained paper menus offered a slightly confusing selection of items, but it certainly looked like a traditional bbq restaurant underneath it all: beef, pork, ribs and chicken. A pork fan, I am informed by the very nice and helpful waitress that all the meat is sliced (not pulled).
There is also the traditional sauce, which is pretty much a surprising and interesting dark brown gravy. However they also have a "new" red sauce, which is a very good tomato-based, slightly thick, slightly vinegary and spicy sauce. More traditional. You can get both free on the side, so I did. I preferred the red sauce, but I can see the draw of the brown. It would have been good with some fries up in Canada.
I got my sliced pork on white bread, though there are some non-traditional options which I stayed away from (rye, french roll, etc.) It was DELICIOUS!
The sides didn't seem quite up to stuff (at least to my southern born specs). The coleslaw was the a medium cut and mix of veggies, but there was no sauce of any sort that I could discern, either mayonaise base or vinegar based. I absolutely love good coleslaw and I couldn't even finish this.
The fries were commercial/frozen, though I didn't order any personally, just saw them in the back.
It's a family owned business since 1957, and the original Barney's old photo is on the wall, and his son is now manning the grill and bricked in pit.
Can't wait to go back. I saw many huge slabs of ribs going into the pit while I sat there. I look forward to trying some other items but I'm such a pork sandwich fan...
Beer is available.
by David Watsky | Cooking a big meal for a big group on Thanksgiving—or anytime–is an exercise in organization, planning...
by Remy Patrizio | If you're hosting Thanksgiving dinner, you want to welcome and accommodate your guests—but just how...
by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.