Smoke Daddy's Review of Allen and Son
An excellent barbecue stop from start to finish. Traditional methods & recipies; dedication to craft; and attention to detail produce great food and loyal customers. Breadth of the menu did not dilute the quality of the barbecue. This is a model of success that other restaurants should study.
- Chopped - Hand Chopped. Even with the vinegar-based dip from the kitchen, the smoke comes shining through. Many textures here: outside brown; shreds; chunks. Excellent.
- Pups - Crispy outside. Tender & sweet inside.
- Stew - Thick, light brown, and somewhat spicy. This is a good stew! Rather than a mixture of many different elements, it comes together as a whole.
- Slaw - White. Vinegar & cream with lots of black pepper. A few dark greens mixed in for color. Also very good when paired with the meat.
- Dip - This is a spicy mix. Eastern-style vinegar-based with spices and peppers.
- Peach Cobbler - Fresh peaches. Not my favorite crust, but a strong cobbler overall.
- Cherry Cobbler - Good cherry taste and tartnesss. Filling is not too sticky-sweet.
- Pecan Pie - Soft, buttery, and rich. Very good!
- Ice Cream - Yep, it is also homemade... and excellent.
- Keith is the consummate craftsman when it comes to NC barbecue. That is why we saved this joint for our last stop of our 3-day tour.
- We get the serious evil-eye from the local regulars when we enter with notebooks in-hand.
- Huge tree trunk 'rounds' out back waiting to be split.
- Hand-chopped barbecue with about 15 homemade dessert items on the menu.
- Very few places take the time to do all of this using traditional methods... but Allen & Son does.
- We don't pursue a pit tour because it is the middle of the dinner hour. Hopefully next time!
- Places like this are the reason we started the BBQ tour back in 1999... what a perfect ending to our North Carolina Tour!