The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

Short Sugars Pit Bar-B-Q

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Short Sugars Pit Bar-B-Q
1328 South Scales St
Reidsville, NC
Phone: 336-342-7487

Mon - Thu: 6a to 8p
Fri - Sat: 6a to 9p

Short Sugar's

Covered or mentioned in Bob Garner's Flavored by Time and Guide to North Carolina Barbecue; Real Barbecue: The Classic Barbeuce Guide to the Best Joints Across the USA; and Barbecue America: A Pilgrimage in Search of America's Best Barbecue

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