The first problem was referring to North Carolina cooked pork as barbeque. Sorry to all the unwashed, per recognizing real barbeque, but NC joints have a bad habit of calling roast pork “barbeque”. If the place doesn’t have smoke coming out of a pit that smells like hardwood burning move on. I’ve yet in 23 years of life in NC found real barbeque in the state though lots of cafes and patrons will swear it’s here.
If you’re ever in Black Mountain check out Phil’s Bar-B-Que Pit. The brisket is pretty good.
