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HeNdErSoNvIlLe, Nc, SeRvEs CaRoLiNa BaRbEcUe
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North Carolina has long been known
for its barbecue. The definitions of this
delicacy vary depending on geogra-
phy, but here in the Carolinas, barbe-
cue traditionally means wood-smoked
pork. In the Blue Ridge Mountain town
of Hendersonville, innovative pit mas-
ters push the barbecue boundaries by
introducing new takes on classic ’cue
served with seasonal sides and pints of
local beer and hard cider.
At Hubba Hubba Smokehouse,
diners order at the window
and enjoy meals on the
outdoor patio.
You can smell the smoke from the oak
and hickory wood used to cook the
pork, chicken, brisket, sausage and
ribs. Creative sides include pimento
cheese grits and a colorful succotash
of sweet corn, lima beans, red bell pep-
per and zucchini. Locals know to come
on Thursdays for the tamale special
served with chips and queso. Diners
enjoy watching the Hubba Hubba
chickens strut around the property.
Old Etowah Smokehouse combines
decades-old practices, such as cook-
ing a whole hog in an indoor brick-and-
mortar pit, with new trends, such as
cans of hard cider made with local ap-
ples. One popular entree is dipped
chicken, which involves frying chicken
pieces and then dipping them in tangy
barbecue sauce. Save room for
dessert. A nationally known pastry chef,
who happens to be a Hendersonville
native, prepares stately coconut cakes
and specialty cheesecakes.
Flat Rock Wood Room just south of
downtown Hendersonville specializes
in barbecue and wood-fired pizzas.
The list of smoked meats includes pork,
chicken, turkey, brisket, ribs and
sausage. One pizza merges barbecue
with Italian, topping a crispy crust with
pulled pork, barbecue sauce and moz-
zarella. Favorite appetizers, such as
onion straws and the piggy pretzel with
beer cheese, pair well with craft beers
on draft.