A brief return to LD’s BBQ, East Troy, Wis.

If there’s one thing this commoner has learned in my never-ending quest to find the best possible barbecue, it’s that you can find top quality ‘que practically anywhere and in any place.  So, I was not surprised when I discovered what may be Wisconsin’s best barbecue several years ago being run out of a deli counter in a gas station convenience store in East Troy, Wisconsin. 

A commoner dines at Southern Soul Barbeque, St. Simons Island, Ga.

The never-ending quest for the best barbeque a commoner can find in the United States took an unexpected but highly rewarding turn during our trip last year to Jekyll Island, Ga.  It was Independence Day, appropriately enough, and the family and I were craving some ‘que (and me specifically some Brunswick stew).  So, we ventured off the island, through Brunswick, Ga., then onto the F.J. Torras Causeway to see what the Golden Isle of St. Simons had to offer. 

Our search was rewarded when, at a roundabout on Demere Road, we spotted a cluttered wooden shack, a crowd of people both standing and seated at picnic tables in front of the entrance, the billowing smoke from a nearby smoker, and a food truck in the parking lot.  We had arrived at Southern Soul Barbeque. 

Pappy’s Smokehouse in St. Louis lives up to the hype

I’ve been reluctant to this point to write new blog posts about restaurants and dive bars I visited prior to the outbreak of the COVID-19 pandemic earlier this spring.  I figured why write about a place nobody could visit right away once they read my post?  I also figured I’d be doing the place I wrote about a disservice by not waiting until they were reopened. 

One such place that has been on my “to do” list since I visited last year is the acclaimed barbecue joint Pappy’s Smokehouse in St. Louis.  In a little more than a decade of existence, Pappy’s has rapidly become recognized among the best barbecue joints in the country due in large part to the media attention it has received on Food Network and other travel-related outlets.  With a famous barbecue destination in my own backyard, it was only a matter of time before I checked it out for myself.

       

Pappy’s Smokehouse is located just minutes outside of downtown St. Louis – a straight shot down Olive Street as you head west.  Look on the left side of the road, and you’ll know you’re there when you see the large smokers and probably a sizable pile of wood in front of the restaurant. 

The sight and smell of these smokers are sure signs that Pappy’s takes its craft to heart.  Some of their prized smokers are even given a name. 

A tale of biscuits, 'shine and watermelon ribs at the Loveless Café, Nashville, Tenn.

It seems fewer and fewer classic roadside cafes survive, yet alone thrive, with each passing year.  You know the kind I mean – legendary locally owned and operated diners on the edge of town that are themselves a destination for travelers who have heard how amazing the food is, each with a distinctive down-home vibe the Cracker Barrels and Bob Evans restaurants wish they could replicate. 

So, when more than one friend tipped me off about the Loveless Café, a Nashville institution since 1951 on the southern outskirts of the city, I longed for the opportunity to go there.  Fortunately, my most recent business trip to Nashville put me close to the Loveless Café.  Even more fortunately, my co-worker who rarely ventures out was as intrigued by the story of the Loveless Café as I was.  I think it’s safe to say neither of us was disappointed with the trip.

Located on Highway 100 near the north terminus of the Natchez Trace, the Loveless Café continues to thrive on it legacy of quality southern cooking – in particular its ham and biscuits.  That legacy includes national recognition from sources as varied as “The Today Show,” “Southern Living” magazine, the “Thrillist” website and Martha Stewart.        

Heavenly hash (and other delights) at Buxton Hall Barbecue, Asheville, N.C.

When Punky and I scheduled a layover in Asheville, N.C., on one of our road trips through the south a while back, I knew we had to stop at two places in the brief time we had – Burial Beer Company and Buxton Hall Barbecue.  I was already aware of the quality craft beer and fun outdoor day drinking vibe at Burial through a friend of ours who had moved to Asheville (Hi, Kristin!).  Buxton Hall Barbecue, on the other hand, stood out on an appearance on “Bizarre Foods” for its real-deal Carolina-style smoke whole hog.  I don’t know Andrew Zimmern personally, but I figured I’d give his strong recommendation a shot anyway. 

Fortunately, both were conveniently located within stumbling distance of each other in Asheville’s revitalized South Slope District just south of the city’s crowded downtown area.  It was a bit of a climb uphill from where we parked, but we followed our noses to the entrance and soon found ourselves taken aback by the restoration job that turned a one-time roller rink into one of the country’s most celebrated barbecue joints in recent memory.