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Steel Pig BBQ Report

mr.nelso | Jan 9, 2004 11:45 PM

We finally made the trip to the steel pig and came away at least as happy as we were when we went in (not true of all chow adventures).

The staff is polite, prompt, and orderly, if not engaging. The location is a surprise, and the menu as expected, but there are some standouts here. The ribs and chicken are good, but don't rise above other local BBQ joints, though quite good enough. The "deeply smoky" of Jones' is missing, and the saucing is ho-hum, but the catfish and the greens deserve their own restaurant.

Deep fried does not mean greasy, as, done right, there is less fat in the food coming out of the fryer than going in. On our visit they got it exactly right. Toothy, flaky, golden. Lovely. Rare.

On par were the greens. Most nobody understands these, north of the Mason-Dixon, and we enjoyed these even more than the pretty good greens at Jones' (please understand, we intend 'pretty good' as high praise for greens in these pale, frozen, latitudes).

A trip to Steel Pig for catfish and greens will be worth your time (and, certainly, your money - we got out of there for maybe 25 bucks [big combo platters], with a good tip) and you may well find the rest of the menu worth the trip.

Would love to hear other experiences...

eric

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