Re: Pork Barbecue Sauces
Here is my nomination for BBQ joint of the south.
Craigs BBQ, DeValls Bluff, Ark run by http://www.johntedge.com/writing/sou...lly_exerpt.php
located about 20 miles from my hometown of DeWitt Arkansas
His delicious sandwich;
His ribs, which I never ate because the sandwich was so damn good :oops:
We always got ours to go and they looked like this;
My wife's birthday is August 1 and she has already told me that we are driving 150 miles north to our old hometown just so we can get some Craig's BBQ. I think that is a pretty good recomendation. If that ain't enough though here is a Review by RoadHouse magazine;
"Reviewers Writeup "Mild, medium, or hot?" you will be asked when you place an order at this roadside smoke house. Even the mild stuff packs a pleasant punch; medium is very spicy; hot is diabolical, enough to set your tongue aglow for hours. It was quite a sight to watch local boys in overalls come to Craig's for "extra hots" at lunch time, and quickly ingest two or three big sandwiches non-stop before hopping in their trucks and driving back to work. Not a one of the big fellers combusted from the heat.
This is superior Q; mild or hot, the lean slices of pork are irresistibly tasty even before their red-orange, peppery sauce is applied. The way most people seem to like it served at Craig's is in a bun as a sandwich, wrapped in wax paper and stuck together with a toothpick. Stuffed into the bun atop the pork is cool cole slaw, providing a truly sensational balance. And on the side, there are Ozark-style beans, silky and sweet, cosseted in a lovely amber emulsion.
Much of Craig's business is take-out, although a scattering of tables across the floor inside provides space for eating in. For dessert, drive to the other side of Route 70 and get a piece of Mary Thomas's pie. It is a sublime dÃ©nouement after one of Craig's climactic meals.
- Michael Stern, 8/23/2004 "