Red Bridges Barbecue Lodge

Bar-b-q
Memorable
One of the best
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Bridges cooks its meat in a huge pit the size of a small motel adjacent to the restaurant; and the hickory-pork aroma seeping from this pit is a temptation to the Roadfood passer-by more alluring than perfume from Paris, France.

There is no menu, just the slip of paper used by the waitress to take orders. It has the short list of what is available, which she explains if you are not an experienced North Carolina barbecue eater. Our waitress turned out to be a big fan of local soft drinks to accompany the Q. “Cheerwine is cherry,” she told us, “but my favorite is Sundrop, which is like Sprite but more citrusy, and better. Continue reading

Bridges cooks its meat in a huge pit the size of a small motel adjacent to the restaurant; and the hickory-pork aroma seeping from this pit is a temptation to the Roadfood passer-by more alluring than perfume from Paris, France.

There is no menu, just the slip of paper used by the waitress to take orders. It has the short list of what is available, which she explains if you are not an experienced North Carolina barbecue eater. Our waitress turned out to be a big fan of local soft drinks to accompany the Q. “Cheerwine is cherry,” she told us, “but my favorite is Sundrop, which is like Sprite but more citrusy, and better. You’ll like it with your pork.” We sure did.

Basically you get a sandwich, a tray, or a plate. A tray is simply barbecue and barbecue slaw; a plate also holds French fries, lettuce, tomato, and pickle. Both are accompanied by a basket of hushpuppies, and whether you select sandwich, tray, or plate, you will have to decide if you want your meat minced, chopped, or sliced. It is a major decision, for they are almost like two different foods. Minced meat is really hacked up, pulverized into moist hash with some little shreds of darkened, chewy crust among the distressed pork. The mound is held together by a smidgen of uniquely North Carolinian sauce – tomato based, but with a strong vinegar tang. Chopped is chunky, and sliced barbecue comes as big, soft flaps. With the pork comes a Styrofoam cup of warm sauce for dipping.

The hushpuppies are curious: elongated crescents with a wickedly brittle, sandy-textured crust. The slaw is strange, too, if you are expecting anything like typical cole slaw. This is barbecue slaw, meaning finely chopped cabbage bound together with – what else? – barbecue sauce! It’s got zest and crunch, and a pearly-red color that handsomely complements your pork of choice. The small tray, by the way, is only about three by five inches and an inch-and-a-half deep, but it is astounding how much meat and slaw get packed into it.

Note: Bridges is closed Monday and Tuesday.

Dishes to try
chopped pork
Must-Try
The barbecue slaw is unusual and is something of an acquired taste. I loved it; my cousin did not. But the reason you come here is for the BBQ pork (here chopped and covered with the vinegary BBQ sauce) and Bridges' is among the best anywhere!
sliced pork
Must-Try
Iced Tea
Must-Try
We noticed every table at Bridges was drinking the iced tea and now we know why. It is ultra-sweet and addictively delicious.
Hushpuppies
Must-Try
Like any good Carolina barbecue parlor, Bridges crunchy hushpuppies automatically come with your meal.
Peach Cobbler
Must-Try
My cousin called Bridges peach cobbler "the closest he has ever tasted to grandma's." In our family, that is the ultimate praise!
Pimento Cheese Sandwich
Must-Try
For a barbecue parlor, Bridges makes a fine pimento cheese sandwich.
Directions and Hours
open now
Sunday11am - 8pm
MondayCLOSED
TuesdayCLOSED
Wednesday11am - 8pm
Thursday11am - 8pm
Friday11am - 8pm
Saturday11am - 8pm
Information and Policies
Seasons
Open Year Round
Meals Served
Lunch, Dinner
Credit Cards Accepted
No
Alcohol Served
No
Outdoor Seating
No
Reservations Accepted
No
Delivery Available
No
Takeout Counter
Yes
Website