Carolina BBQ, South Baltimore Style

So this past Saturday with nothing other to do than enjoy a beautiful sunny day in Baltimore, I decided to keep with the barbeque theme and try some Carolina barbeque, Baltimore style.

I headed down to Harbor Que, which appears to be a relatively unknown spot in the Locust Point neighborhood of south Baltimore.  I will admit that I was a bit unsure about my chances of getting something great here.  The place has apparently been there a few years and the only reason I had heard of them was by way of a BBQ party.  Nothing about Harbor Que jumps out at you and say "WOW", but I decided to give them a try, and I can't say I was disappointed.  I ordered the pulled pork barbeque sandwich with sides of corn bread and cole slaw and a sweet tea.  I will say that the sides were rather unimpressive, not bad but just nothing great about them.  As far as the pulled pork barbeque goes...we were at complete opposite ends of the spectrum.  What first grabs your attention is the sheer size of the sandwich, it is huge!  Every bit of  a two fister and it was fantastic.   I was a bit surprised to not see a vinegar based sauce as an option, but once I tried the sweet sauce for this sandwich that became a not issue.  The pork was most definitely cooked in the "low and slow" fashion.  I say this because it was so unbelievably moist and tasty.

I was hoping to try a brisket but did not see that as an option on the menu.  This wasn't a great suprise since I do know that some establishments specialize in either beef or pork barbeque but not necessarily both.  Well, I happened to mention this to Miss Stella, the nice lady at the register and it turns out they do cook brisket, you simply need to come in on Thursday.  So it seems I have a follow up visit in my near future, not a bad thing as far as I can see.  Now for the record I think the pork barbeque was fantastic but my curiosity had gotten the better of me prior to leaving so asked Miss Stella if I could try a sampling of their pit beef.  As it turns out, the pit beef is pretty damn good, too!  But that is for another day and post.

If you have the taste for some barbeque, head down to 1421 Lawrence Street and grab a bite at Harbor Que.  I haven't tried the chicken or the brisket yet but if they are anything like the pulled pork or the pit beef you won't be disappointed.

Finding Memphis Style Barbeque on Maryland's Eastern Shore

So about a week and a half ago I posed the question: "Who has the best barbeque"?  Not surprisingly I received several recommendations for establishments in Memphis and the Carolinas.  However the spot that stood out was a barbecue joint in Easton, Maryland called, you guessed it, The BBQ Joint.  It seemed like fate that I should try this place since I was going to be driving through Easton on the way to visit a friend anyway.  So I just left a few hours earlier and stopped in to say hello to the fine folks at The BBQ Joint and see if their barbecue really is "THAT GOOD"...it is.

I pulled up a seat at the counter (if only because all the tables outside were occupied) and was immediately greeted by L.D. and Corey who were working the kitchen, which is in full view of the dining area and then met the manager, Jessica.  On my return trip Friday I met Jenn, Rio and Brittany.  One of the first things that caught my attention were the people working here.  Each one of them was genuinely happy, smiling and sociable and it they really enjoyed what they were doing and that shows through.

Now for the record I am no barbeque connoisseur, but I think the food at The BBQ Joint is fantastic!  So much so that I am now going to try and find a Kansas City Barbeque Society sanctioned class for judging just so I can get a better idea of what makes great barbeque.  I ordered the Barbeque Sampling Platter with a sweet tea and sides of corn bread, collard greens and coleslaw.  This not so little plate comes with brisket, St. Louis cut short ribs, pulled pork and chicken.  I will say this, everything on that platter was great.  But while the chicken and ribs deadlocked for second the brisket was out of this world!  I mean straight to the moon, turn right, three times around the milky way and hang a left to Jupiter OUT OF THIS WORLD FANFRICKINTASTIC!!!  Now when you have food this good with people who are happy and enjoy what they are doing, so happy in fact that some of them will not change their shifts because they will miss the  regulars they have that come in at specific times on specific days....you have a guaranteed winner!

Trust me on this one folks; do yourselves a favor and pick a day, any day except Sunday, jump in the car an go visit the fine folks at the BBQ Joint.  They are only 90 minutes from Baltimore on the other side of the Bay Bridge.  Once your finished, ask Jenn for places nearby to go while your there, she'll give you a whole list of things in nearby Oxford and Saint Michaels.

A few other things to note about The BBQ Joint. As I understand it, Chef Andrew Evans was a classically trained chef who enjoyed doing barbeque as a hobby and eventually decided to try his hand at making a go at a barbeque restaurant.  He is apparently very particular about his suppliers and the quality of the products used at his restaurant.  So much so that everything, from the coleslaw to the corn bread and even the dry rubs that are for sale are prepared on site at the restaurant.

I give The BBQ Joint 5 plates and my "Jeff Approved" Status as well.

Enjoy!