Travel Archives ~ NC Triangle Dining Food Blog

February 23, 2020 by Ron Wen Leave a Comment

Travel: Boiler Room Oyster Bar in Kinston, An Updated Take on the Classic Seafood Restaurant

Alleyway leading to the Boiler Room in Kinston - nctriangledining.com — Alleyway leading to the Boiler Room in Kinston – nctriangledining.com

So I have to confess, I’ve never watched an episode of Vivian Howard’s A Chef’s Life series on PBS. But given I live in North Carolina, I had certainly heard about the Chef and the Farmer out in Kinston years ago and the wonderful gourmet eats it served. So eventually I got curious to see what Chef Vivian was doing in the kitchen given all her appearances in Raleigh so I took a trip out east to check out her more casual restaurant, the Boiler Room. And I have to say that while it may not have as much acclaim as the Chef and the Farmer, it’s worth the drive. Chef Vivian definitely has got some skills in the kitchen and hospitality side of things based upon my short visit to Kinston.

Downtown Kinston - nctriangledining.com — Downtown Kinston – nctriangledining.com

If you’re headed out to Kinston, understand that it’s a very small town of a bit over twenty thousand people and North Street is a main thoroughfare. Both Mother Earth Brewing and the Boiler Room sit on this street and I found that a lot of customers at one, hang out at the other. Oddly enough, Boiler Room is located down a hidden alley that looks a bit dark and wary. There’s a lit neon sign at the far end of the alleyway and the Boiler Room sits behind a nondescript doorway, part way down.

Dining room at the Boiler Room in Kinston - nctriangledining.com — Dining room at the Boiler Room in Kinston – nctriangledining.com

Inside Boiler Room, you’ll be met in front by a hostess kiosk and small bar. In the main dining room, you’ll find the main oyster bar and retro tables lining the perimeter of the space. The leatherette and chrome seats smack of the 70’s and the washed wood planking on the walls gives it all a nautical feel. It’s a simple and comfortable space that’s nicely decorated if not memorable. I grab a seat at the busy front bar since I’ll be dining solo tonight.

Cocktail time at the Boiler Room in Kinston - nctriangledining.com — Cocktail time at the Boiler Room in Kinston – nctriangledining.com

I order up a delicious cocktail mixed with a swirl of honey and start perusing the laminated menu. It’s short and while offering quite a bit of seafood, has some other basics on the beef and chicken side of things. But I’m still having problems choosing my order, it all looks so good! Inside, the dining room is filling up even at 5:30pm. It’s a mixed and more mature crowd of foodies in the know. I put in an order for some Oysters Boiler-feller, the blueberry barbeque chicken sandwich and a side of poutine. How can you go wrong with potatoes and gravy?

Menu at the Boiler Room in Kinston - nctriangledining.com — Menu at the Boiler Room in Kinston – nctriangledining.com

Oysters Boilerfeller at the Boiler Room in Kinston - nctriangledining.com — Oysters Boilerfeller at the Boiler Room in Kinston – nctriangledining.com

Given how busy it is on a Friday night, it takes a bit of time for my food to arrive but the oysters Boiler-feller look spectacular! Three oysters perfectly browned with fondue cheese, collards-bacon and tomato topped off with some parmesan cheese. I eagerly work through all three which are some of the best baked oysters I’ve tried! A delicious, savory seafood treat with a lot of umami from the cheese and bacon, an excellent start.

Poutine at the Boiler Room in Kinston - nctriangledining.com — Poutine at the Boiler Room in Kinston – nctriangledining.com

Blueberry barbeque chicken sandwich at the Boiler Room in Kinston - nctriangledining.com — Blueberry barbeque chicken sandwich at the Boiler Room in Kinston – nctriangledining.com

Next up are my poutine fries and barbeque chicken sandwich and both look great! The poutine is PHENOMENAL, a deep, beef gravy slathered over crisp fries and what’s that I see? Chunks of pork shoulder mixed in?! Wow. You could make a meal out of this side but if not, it’s certainly worth sharing. The blueberry barbeque chicken sandwich is another stunner. Grilled brioche bun covering a chicken breast, gouda and what looks to be at least four slices of perfectly crisp bacon. Even with all this savory on a bun, the blueberry sauce and taste stands out making for a meaty, fruity mouthful. While chicken sandwiches can often be boring, not at the Boiler Room. I’ve even heard that when blueberries are in season, they use local berries to dress up the bird.

Oyster bar at the Boiler Room in Kinston - nctriangledining.com — Oyster bar at the Boiler Room in Kinston – nctriangledining.com

Given the bar service, it’s a great experience even with a busy bartender. And the bar is quite lively, I strike up a conversation with my seat-neighbor who had also been seated next to me at Mother Earth Brewery. Let’s just say that Kinston is a small town and I’m guessing that most people end up at the same places. But color me impressed with Chef Vivian’s Boiler Room. While it may not have the same acclaim as the Chef and Farmer, I loved the casual atmosphere and stellar, flavorful food. And I have to say that the lower price points just makes her food that more accessible. My dining experience at the Boiler Room was awesome which has piqued my curiosity about the Chef and the Farmer but let’s save that story for another day…

Boiler Room Oyster Bar

108B W North Street

Kinston, NC 28501

252.208.2433 ext. 2

Location on Google maps

February 13, 2020 by Ron Wen 4 Comments

Travel: John’s Roast Pork in Philadelphia – A Mecca for Cheesesteaks and Roast Pork Sandwiches

John's Roast Pork in Philadelphia - nctriangledining.com — John’s Roast Pork in Philadelphia – nctriangledining.com

Over the course of many east coast trips, a true Philadelphia cheesesteak always eluded my gastronomic grasp. Philly was always along the way to my usual visits in NYC or Boston rather than a destination. And given its dense neighorhoods, I found the City of Brotherly Love tough to navigate. But over the past year or so, I’ve put in the effort to knock the classic Italian-American sandwich off my foodie list and I’m happy to say, it’s been done! I was finally able to make it over to John’s Roast Pork to try an official Philly cheesesteak and here’s what the experience was like!

Signage at John's Roast Pork in Philadelphia - nctriangledining.com — Signage at John’s Roast Pork in Philadelphia – nctriangledining.com

First of all, why would you pick a place named “John’s Roast Pork” for your first Philly cheesesteak visit?! Why not a famous cheesesteak spot like Pat’s or Geno’s? Or how about a local favorite like Tony Luke’s or Dallesandro’s? Well, given I was driving through the area, access off of I-95 was important and John’s Roast Pork is right off the highway in a busy retail area in S. Philadelphia. Plus John’s Roast Pork is known for making a great cheesesteak and is often on the Best of Philadelphia lists for locals. And finally, they were awarded a James Beard Foundation Award for Culinary Excellence in 2006 for their roast pork sandwich! You didn’t think I was going to travel to Philadelphia and only get ONE sandwich, did you?!

Menu at John's Roast Pork in Philadelphia - nctriangledining.com — Menu at John’s Roast Pork in Philadelphia – nctriangledining.com

For my visit, it took about 5 minutes to find John’s Roast Pork, the area is rife with shoppers and long streets that you can get turned around on if unfamiliar. Located right next to some railroad track, John’s is located in a small brick building with blue awnings, you could easily miss it except for the crowd of folks lined up outside. At 2pm on a chilly, December afternoon, there were about 20 people inside and another 15 outside when I pulled up. But don’t worry, the line moves pretty quickly. The big hold-up is on steak sandwiches, if you only wanted pork, beef or meatballs, they would short-cut you inside to the counter. Next to the small restaurant is a covered patio area where you can down your meal if you don’t take it to go. There is a basic menu out front (no prices) so you can plan your order ahead of time.

Customer queue at John's Roast Pork in Philadelphia - nctriangledining.com — Customer queue at John’s Roast Pork in Philadelphia – nctriangledining.com

Once you step inside, there’s a double-wrapped line of people who are patiently waiting to order. Refrigerated case of drinks to the left along with some options for chips, I order my cheesesteak in that corner by the grill (give them your name). Once you’re past that spot, I ordered my roast pork sandwich at the center counter area where another two people are putting together those sandwiches. Then you pay at the end of the counter, note that there are no prices on the menu. My two large sandwiches were $20.35 all together. For my meal, I did the pizza steak with marinara and white American cheese (no cheese wiz) while for the pork you can add provolone, sharp provolone or spinach (versus the typical broccoli di rabe). While the roast pork sandwiches are assembled pretty quickly, the cheesesteaks are cooked to order and take some time.

Steak on the flat-top at John's Roast Pork in Philadelphia - nctriangledining.com — Steak on the flat-top at John’s Roast Pork in Philadelphia – nctriangledining.com

Making sandwiches at John's Roast Pork in Philadelphia - nctriangledining.com — Making sandwiches at John’s Roast Pork in Philadelphia – nctriangledining.com

Even though the place is packed and it’s a bit chaotic, the staff is very patient and professional and all the customers were super polite in line. There are a lot of newbies ordering here so do your best in getting an idea of what you want before hitting the counter. Up front you can see piles of steak sizzling over onions on the flat-top along with the roast pork marinating in its juices. It all looks and smells fantastico! It takes maybe 10 minutes to get my sandwiches and I’m off, quick like a bunny to the car.

Pork sandwich at John's Roast Pork in Philadelphia - nctriangledining.com — Pork sandwich at John’s Roast Pork in Philadelphia – nctriangledining.com

Busy counter at John's Roast Pork in Philadelphia - nctriangledining.com — Busy counter at John’s Roast Pork in Philadelphia – nctriangledining.com

Given that I ate my sandwiches on the road, I couldn’t get very good pics of the food which are nicely wrapped in foil. Both sandwiches are big, maybe 13″ long and loaded with meat. John’s uses a lovely Carangi sesame seed roll that shows off a nice crust and tender insides. It’s a great foil for the meat and a twist from the usual Amoroso roll. The steak sandwich is just that, rather than finely chopping the meat, the tender and thin slices of beef provide some chew to your sandwich. Topped with a bit of savory marinara sauce makes for a great meal.

Pizza steak at John's Roast Pork in Philadelphia - nctriangledining.com — Pizza steak at John’s Roast Pork in Philadelphia – nctriangledining.com

And while the cheesesteak at John’s Roast Pork is excellent, the namesake sandwich is exquisite. Pork can be a pretty plain meat but John’s must use some rosemary, pepper, wine, black pepper and garlic in their rendition. The pork is sliced thinly but not wafer-thin, deli meat fashion and the sharp provolone is a wonderful counterpoint to the savory meat. I really wished I remembered to order the spinach but I forgot given the excitement in my first visit. There’s enough moisture in the sandwich without making it too wet. All in all it’s a great sandwich and a step up from the Dinic’s roast pork I tried last year.

When I first stopped in at John’s Roast Pork and saw the line, I nearly bailed out but I’m really glad I didn’t. While you’ll likely find a line (I had maybe a 50 minute wait), it moves quickly and the sandwiches are wonderful here! Thick, fully stuffed and delicious, you could pretty much split one for lunch and be satisfied. If I do get back to John’s Roast Pork, you bet I’m going to add the spinach to my next sandwich and do it properly. Their cheesesteak is also pretty awesome. And maybe I’ll try the meatball too! Given John’s Roast Pork has been in business 80 years, they must be doing a LOT of things right…

John’s Roast Pork

14 Snyder Avenue

Philadelphia, PA 19148

215.463.1951

Location on Google maps

December 9, 2019 by Ron Wen Leave a Comment

Event: Chef and the Farmer, an Argentine Thanksgiving with Chef Vivian Howard

Chef and the Farmer in Kinston, NC - nctriangledining.com — Chef and the Farmer in Kinston, NC – nctriangledining.com

When it comes to celebrity chefs based out of North Carolina, Chef Vivian Howard probably leads the pack! Given her national exposure on PBS and her television show, A Chef’s Life, Chef Vivian has brought a certain amount of acclaim and panache to the small town of Kinston, NC. But I admit that I haven’t watched her show but instead, ran into Chef Vivian over the past two years at a variety of events. I don’t always buy the foodie hype around chefs but after a great meal at her restaurant, the Boiler Room, I decided to check out her main restaurant, the Chef and the Farmer. As luck would have it, she had a special chef’s dinner running in November so I grabbed a ticket, grabbed a friend and decided to see what all the fuss was about.

Dining room at the Chef and the Farmer in Kinston, NC - nctriangledining.com — Dining room at the Chef and the Farmer in Kinston, NC – nctriangledining.com

The ride from Raleigh is about 90 minutes, not a bad ride but certainly one which needs a worthwhile destination. The Chef and the Farmer is located in a larger, brick building which I initially thought was an office but no! There’s a subtle, wood-carved sign by the front door giving away the restaurant inside. We chat with the hostess up front and it’ll be a short wait before our dinner is seated. I scan the dining room and there’s definitely a more urban feel to the space. Even though it showcases a lot of multi-hued wood-paneling, the concrete floors and colorful abstract art hung up gives the space a modern, design sensibility. Open kitchen to the back right, busy bar to the left, the crowd at the Chef and the Farmer is definitely a little older than what I ran into at Boiler Room. Probably due to its higher price points and more formal dining experience.

Gallery room at the Chef and the Farmer in Kinston, NC - nctriangledining.com — Gallery room at the Chef and the Farmer in Kinston, NC – nctriangledining.com

Soon enough the hostess nudges us all to head to a side doorway, up a flight of stairs and to the second floor and their Gallery Room where tonight’s special dinner is to take place. They’ve got four tables set up, 10 to a table. A paper menu with the evening’s fare is presented at each place-setting. While there was a basic menu presented on the website, you get all the details here on the paper menu which looks great. The theme for tonight’s dinner is My Argentine Thanksgiving which pays homage to Chef Vivian’s semester abroad during college and her attempt to create a Thanksgiving dinner while overseas in Buenos Aires. It looks like a delicious mix of S. American and Italian cuisine with hints of the South! We meet our tablemates Randy and Warren and sit down to eat.

Fernet float at the Chef and the Farmer in Kinston, NC - nctriangledining.com — Fernet float at the Chef and the Farmer in Kinston, NC – nctriangledining.com

Plate of empanadas at the Chef and the Farmer in Kinston, NC - nctriangledining.com — Plate of empanadas at the Chef and the Farmer in Kinston, NC – nctriangledining.com

The dinner starts of with a cocktail for the evening, a fernet float! A digestif paired with coke and a scoop for vanilla ice cream, delicioso. Next up is a large plate of plump, perfectly fried empanadas. While the basic beef empanada is wonderful, the stand-out flavor to me is Chef Vivian’s corn, onion and cheese which is hearty but a bit lighter on the tongue. For this specialty dinner, there’s also a wine list with suggested pairings and you can mix and match as needed. Everything’s quite affordable in the $8 to $12 range and from Argentina.

Ensalada rusa at the Chef and the Farmer in Kinston, NC - nctriangledining.com — Ensalada rusa at the Chef and the Farmer in Kinston, NC – nctriangledining.com

Next up on this wonderful menu is the ensalada rusa, a tossed mix of beet, apple and sweet potato in a light citrus dressing. It’s refreshing but also substantial with a lot of crunch and flavor! One common theme you’ll find throughout Argentinian cuisine is “hearty”, they don’t mess around with their food or calories. As we’re finishing up the salad, a cheer goes up in the room and looking around, I spy Chef Vivian joining us for the evening. Dressed in denim coveralls and looking comfortable, she tells us about her experience overseas, her homesickness and her attempt to re-create Thanksgiving in Argentina which is heart-warming. She does some meet and greets with some of the tables and sits down to sample some of the dinner.

Turkey milanese at the Chef and the Farmer in Kinston, NC - nctriangledining.com — Turkey milanese at the Chef and the Farmer in Kinston, NC – nctriangledining.com

Beef ribs with cranberry-orange glaze at the Chef and the Farmer in Kinston, NC - nctriangledining.com — Beef ribs with cranberry-orange glaze at the Chef and the Farmer in Kinston, NC – nctriangledining.com

The meal moves on to the heartier, meatier offerings, hooray! We are offered up a huge, turkey milanesa: a flattened turkey cutlet fried in bread crumbs with a bit of arugula for contrast. And then a plate of boneless beef ribs spiked with cranberry orange glaze and pomegrante. Wonderful given the flavorful, luscious fat on this cut. The fruit makes for a good counterpoint and adds some brightness to the dish but I LOVE beef ribs. And if Argentina serves up a lot of anything, it’s beef. Paired with a fantastic sweet potato gnocchi with chorizo, you’re going to have to roll us away from this dinner table soon….

Sweet potato gnocchi at the Chef and the Farmer in Kinston, NC - nctriangledining.com — Sweet potato gnocchi at the Chef and the Farmer in Kinston, NC – nctriangledining.com

While the meal has been progressively more delicious, one of our tablemates has stopped eating and is enraptured by Chef Vivian! As a huge fan of her show, she seems to have lost her appetite given how thrilled she is. And eventually, Chef Vivian is able to make it over (she’s pretty popular tonight as you can guess) and greets Randy with a hug. She’s a very gracious lady and takes time to say hi to her fans, we get together for a group photo and then she’s off for the night. We finish the meal with a wonderful dulce de leche cake made of cornbread chiffon and spiked with crushed pecans. It’s similar to light, layered corn cakes and topped with some citrus segments, yum. But let’s face it, we’ve been eating all night and can barely fit this last course in.

Dulce de leche layer cake at the Chef and the Farmer in Kinston, NC - nctriangledining.com — Dulce de leche layer cake at the Chef and the Farmer in Kinston, NC – nctriangledining.com

Our table with Chef Vivian Howard at the Chef and the Farmer in Kinston, NC - nctriangledining.com — Our table with Chef Vivian Howard at the Chef and the Farmer in Kinston, NC – nctriangledining.com

We say our goodbyes, grab our leftovers and head into the evening totally stuffed and happy! For my first visit at the Chef and Farmer, you can’t get much better than tonight’s experience. A wonderful meal, great service and the chance to spend some intimate time with Chef Vivian! I found her menu to be full of flavor while still staying true to its country (Argentina and USA) roots. She plays around a lot with international ingredients and cuisine while retaining the simplicity of great country food, kudos! I’m already looking forward to a return visit to the Chef and Farmer for a standard dinner service to see what they do off the regular dinner menu. But if you’re already a fan of Chef Vivian, one of these specialty dinners will really be a thrill. Sign up for her email list to get regular notice. At $75 per person for this Argentine Thanksgiving, it was a very worthwhile visit and I’m pretty sure you’ll feel the same way too.

Note: Chef Vivian will be returning to the television screen on PBS with her new series: Somewhere South which debuts on Friday night, March 27. On the show she’ll be digging into the food of the new American South and Southern food traditions.

Chef and the Farmer

120 W Gordon Street

Kinston, NC 28501

252.208.2433

Location on Google maps

November 10, 2019 by Ron Wen Leave a Comment

Sam Jones BBQ in Winterville, Making the Pig the Star of your Meal

Sam Jones Barbeque in Winterville - nctriangledining.com — Sam Jones Barbeque in Winterville – nctriangledining.com

You can’t think about food in North Carolina without thinking about barbeque! And when you think of North Carolina barbeque, some classic names come to mind: Lexington Barbeque, B’s Barbecue and Skylight Inn Barbeque. But you might want to add Sam Jones BBQ to the list! Born into NC barbeque royalty as the grandson of the founder of Skylight Inn BBQ, Sam pretty much has barbeque running through his veins and I’ve had a chance to try out his food at a couple of Raleigh events. And given his plans to open up a Raleigh location, I took a trip out to Winterville (90 minutes away) to taste what will coming soon to the Triangle. And it was GOOD!

Dining room at Sam Jones Barbeque in Winterville - nctriangledining.com — Dining room at Sam Jones Barbeque in Winterville – nctriangledining.com

From the outside, Sam Jones BBQ is all about a rustic A-frame ranch with a nice patio out front and smokehouse to the right. The building looks rustic and modern at the same time, I head on in to see what it’s about but the parking lot is already pretty full at 11:45am. Inside Sam Jones, they’ve got a typical counter order set up with two registers running. There’s also a bar in back which I believe is first come, first served. If you dine here, you can skip the longer line for the main dining room. The menu at Sam Jones BBQ is pretty standard: barbeque, smoked chicken and turkey along with ribs along with some special sandwiches. Ten sides ranging from cole slaw, baked beans, potato salad, fresh fruit, collard greens, chips and fries. With all the offerings between $7 and $15, everything is really affordable at Sam Jones BBQ. They also offer a handful of beers by the can or by tap, you can’t beat a good beer with these hearty eats.

Bar at Sam Jones Barbeque in Winterville - nctriangledining.com — Bar at Sam Jones Barbeque in Winterville – nctriangledining.com

Service at the counter is super polite and attentive, the staff here is very well-trained. I grab a seat at the marble-top bar and catch the latest sports news on the TV overhead. The diners here are pretty laid-back and local, lots of plaid and Carhartt in the dining area! The action in the open kitchen is pretty lively, they’re probably well used to handling large crowds.

Collards and baked beans at Sam Jones Barbeque in Winterville - nctriangledining.com — Collards and baked beans at Sam Jones Barbeque in Winterville – nctriangledining.com

My food arrives, served on an aluminum tray and butcher wrap paper, nestled in cardboard containers. It all looks great! From the meaty ribs, pile of barbeque and large portions of baked beans and collards. I start off with the sides and the collards are perfectly cooked with a bit of sour tang, near perfect for my palate. The greens are tender but still have good texture. And the baked beans are loaded with ground meat and cooked in a savory sauce, dee-licious!

Barbeque and ribs at Sam Jones Barbeque in Winterville - nctriangledining.com — Barbeque and ribs at Sam Jones Barbeque in Winterville – nctriangledining.com

The Eastern NC barbeque here is wonderfully tender and luscious, there are bits of fat in there that makes a chubby like me appreciate it even more. And the ribs are perfectly smoked with the meat pulling easily off the bone. Love the lighter, barbeque rub used on the ribs which is different from the typical heavier cumin-pepper-salt type rubs that are typically used. Sam Jones BBQ also provides a couple of sauces to use on their meat but when it’s done this well, you probably don’t need it. Overall, it’s a GREAT plate of barbeque and probably better then anything we can get in the Triangle except for maybe, Redneck BBQ Lab in Benson. I’m asked several times about my meal and I can only nod an affirmative as I’m stuffing my face with this meaty deliciousness.

Hog light overhead at Sam Jones BBQ in Winterville - nctriangledining.com — Hog light overhead at Sam Jones BBQ in Winterville – nctriangledining.com

Smoke house at Sam Jones BBQ in Winterville - nctriangledining.com — Smoke house at Sam Jones BBQ in Winterville – nctriangledining.com

I pop off my bar stool, totally stuffed with good eats and the line is only getting longer. As I head out, I stop and peek into the Sam Jones Barbeque smoke house and check out the pitmaster team putting out this wonderful meat. Split oak, fire and patience is crucial to making barbeque and smoked meat this good. So I am REALLY looking forward to their upcoming Raleigh location which looks like it may open in the summer of 2020 on Lenoir Street. We can definitely use a barbeque upgrade here in the Triangle and Sam Jones Barbeque does it right. There’s no denying that Sam Jones Barbeque makes the pig the star of your meal here and it doesn’t get much better then that when it’s done this well!

Sam Jones BBQ (Barbeque)

715 W Fire Tower Road

Winterville, NC 28590

252.689.6449

Sam Jones BBQ menu

Location on Google maps

May 12, 2019 by Ron Wen

First Take: Redneck BBQ Lab in Benson, a Destination for Smoked Meat Lovers

Front of Redneck BBQ Lab in Benson - nctriangledining.com

Outside of pizza, one one of my favorite foods has to be BARBEQUE! When you’re talking about meat smoked over hardwoods, it’s hard to go wrong when barbeque is done right. From ribs, to pulled pork, brisket and sausage, meat cooked low and slow is a special treat. And I got curious when I kept on seeing Redneck BBQ Lab showing up on my social feeds as a barbeque award winner for the area. While its bricks and mortar restaurant is in Benson, they send their food truck up to the Triangle every now and then. I’ve had a chance to dine at Redneck BBQ Lab multiple times with both their food truck and their physical store. And I quickly learned that all the awards they’ve won are well-deserved! If you’re a fan of smoked meats, read on!

Order area and awards at Redneck BBQ Lab in Benson - nctriangledining.com

If you’ve got that hankering for some ribs or brisket, just head on down south on 40 east to Benson. The Redneck BBQ Lab is conveniently located right off the highway in a…. (wait for it) gas station strip mall. Yeah, part of me was surprised, part of me wasn’t! Head on into the restaurant and you’ll find a neat, clean, country cafe with a chalkboard menu in the corner, order counter in the back, along with a SLEW of barbeque awards and medals above the service area. Looks like the Redneck BBQ Lab does pretty well on the barbeque competition circuit!

Logo sign at Redneck BBQ Lab in Benson – nctriangledining.com

The Redneck BBQ Lab offers up all the usual barbeque favorites: smoked turkey, chopped chicken, pulled pork, brisket, sausage and ribs. Meats are available in 1/4 lb, 1/2 lb and 1 lb increments as well as family packs. You’ve also got some fun sandwiches like the Fat Redneck (brisket, pulled pork, collards) along with a good selection of Southern sides (collards, mac n cheese, slaw, baked beans, brunswick stew, etc) And throughout the week, the Redneck BBQ Lab offers up some interesting specials like burnt ends (brisket, double-sauced), beef ribs and even pastrami, yum! Upgrade your meat with a side and drink for $2.99 or two sides and a drink for $3.99. Most meals with a side will run you under $15, very affordable.

Burnt ends with barbeque potatoes at Redneck BBQ Lab in Benson - nctriangledining.com

Over the course of my three visits, I’ve had a chance to sample quite a bit of Redneck BBQ Lab’s menu. I’m a sucker for their burnt ends, chunks of brisket that are double-sauced for extra flavor! These dense, cube of barbeque beef will have your eyes rolling in the back of your end with their tender, sinewy chew and fat. They’re so rich, you need to counter-balance them with bites of sweet cornbread or the barbeque potatoes which are prepared in a light, tangy sauce. The pulled pork at Redneck BBQ Labs shows off the signature smoke ring and you can taste it in the meat. Nicely done with some slaw on top and paired with some baked beans. I’ve also really enjoyed their ribs, mac n cheese along with the potato salad, classic eats!

Pulled pork sandwich at Redneck BBQ Lab in Benson - nctriangledining.com

Redneck BBQ Lab food truck in Raleigh - nctriangledining.com

Prices for the Redneck BBQ Lab are right in line for most smoked meats, maybe a touch higher but worth it for what you get! Service at the Redneck BBQ Lab has been outstanding for me at both the food truck and bricks and mortar. Nice friendly folks running the counter who seem to enjoy working here and serving up great food. So a slow round of applause for the Redneck BBQ Lab. They are serving some of the best barbeque I’ve had in the Triangle even if Benson may be on the outer edge of that geo. I’ll tell you what, the food is so good here it’s worth the ride, regardless. So make your way down to the Redneck BBQ Lab and chow down on some wonderful burnt ends, you’ll be glad you made the trip!

Travel: Boiler Room Oyster Bar in Kinston, An Updated Take on the Classic Seafood Restaurant