Anyway...I pulls in about 1pm and like Mary Anne sez, there ain't no tables...Carry out only. That and the place is small...really small...Like you couldn't swing a dead cat small. Smells pretty good though, nothing at all like dead cat. Anyway, It's the owners, me and a couple of dump truck drivers in the place and I'm feeling a little bit claustrophobic. Let's order and get the hell back on the road. Choice of two sammiches...Brisket and Pulled Pork, except the Brisket is already gone, so the choice is pulled pork or pulled pork. I'll have the pulled pork. Ya get two sides with that. Choices are Slaw, Tater Salad or a small bag of chips...I'll have the Slaw and the Tater Salad. Small talk with the mom and pop (husband and wife) owners while my plate is prepared...REAL nice folks...He plans on adding baked beans to the line-up as soon as he figures out how he wants to prepare them
Plate's ready. Checkout...Mom's got one of those credit card thingies she runs through her cell phone (when she can get a signal, she says). Homie isn't real comfortable with the technology/security but what the hell, these are nice people. Hop back in the car, drive 19 miles back to The Shed...Survey Sezzzzz......
The Tater Salad was purt' darn good. Nice and chunky, red and white potatoes, celery, etc. 99% sure it's homemade. Could have used some crumbled bacon in it but otherwise, I like.
Slaw...
...almost fell into the "WTF" category. A REALLY course cut, pretty much just cabbage, a wee bit of onion, a little caraway (and celery ?) seed and some kind of light vinegary dressing. I vote "do over" on this one.Sauce...Thin, vinegary, somewhat of a variation on a western Carolina sauce...lots of diced onions in the sauce, which kinda caught me off guard. If it were me, I'd have run a "boat motor" through the sauce to kinda smooth it out a bit. Over all though, pretty good stuff.
Pulled Pork: VERY nice flavor...lots of smoke (Hickory and Cherry I'm told...which co-inky-dinkly is the profile I use). Moist but not over done. A bit too much fat left in the pork for my tastes but I managed to work around that. Didn't detect a whole lot of "rub" or seasoning, which is fine...let the flavor of the meat shine. Overall a very nicely done pulled pork sammich.
Considering I've got Texicans and Big R's right in my back yard, It will probably be a while before I drive 19 miles (one way) for the sole purpose of visiting "River Rd BBQ" but for those of you who live or travel in the area, it's worth checking out...Particularly on on of those nice spring Saturdays.
