I am sorry that you had a bad experience at that new Big Bob Gibson place. Usually they serve up some of the best and tastiest food.
I am from the Peoria, IL area and I look forward to my trip back "home" (Decatur, AL) just so I can stop and get some of that fantastic BBQ and of corse a Penn’s Hamburger.
I love the Mulligan’s Stew that the place in Decatur serves. It is chocked full of shredded chicken and loads of veggies.
All this talk of Big Bob Gibson’s BBQ has me really longing to get back down south. They just do not know what good BBQ is up here but I must say that there is now a Corky’s in East Peoria. I have not been there yet because it is still fairly new and is always busy. I thought I’d give it a try when the newness wears off.
[:0] Well,My wife and I just went to the new BBG BBQ in Monroe NC and am sorry to say I will never go back.Reason is,the tea was almost water,just about that clear,onion rings looked and tasted like something bought from wal-mart. Ribs and chicken is what we ordered,absolutely was not impressed at all.Nasty bathroom,but it was a brand new building. And went away not even full..The bill was $45.65 without the tip. We wanted bbq,have been wanting good chicken and ribs for a while now,used to go to the hickory house in Charlotte,they were fantastic. Ok,yesterday went to the Sagebrush and had hot wings,good tea,salad,loaded baked potato,and the 14 ounce rib eye steak,That bill was $51.83 without the tip AND took home leftovers and was full. The manager attempted to make good on it,by offering us some to go tea he said it would be better so I said sure,ha,got back to my pick up truck and threw it out and so did my wife,$1.99 for colored water,please..Anyway,Sagebrush is still my favorite they take care of ya.This guy didn’t even take off some of the bill he just made excuses,sorry I’ll spend my money at the Sagebrush when I go out to eat,at least the food and service is good.Hey…My 2 cents worth (more like 50 dollars worth…)
I’m surprised as I thought the people from NC would be welcoming to a new business than you are portraying. Somehow, I have a feeling Raine at EB’s would be more welcoming than you are being at this point. And besides, can’t people from a particular locale enjoy more than one type of que?
Although I have never eaten BBG’s BBQ I do love their red sauce and their dry rub, happened to find it on closeout at one of our supermarkets a few years ago and have been ordering it over the net ever since.
after the story ran, they got swamped and ran out of food!!
"AWARD WINNING BARBECUE
If you are looking for a truly great barbecue place, then check out EB’s (pronounced Ebb’s) in Indian Trail in the Food Lion shopping center, across from Bruster’s.
I’m a Texas girl originally and though I have tried Carolina barbecue at a few fundraisers and other restaurants, I have been mostly avoiding it for several reasons. First, in Texas, if it’s not beef, it’s not barbecue. Second, most Texans believe that if you need to add sauce, you’ve done something wrong. Third, so far, it just hasn’t done it for me.
Well, special thanks to reader Kimberly Malik, who wrote to tell me how good the barbecue at EB’s was. Based on her glowing recommendation, I thought, why not give it a try?
EB’s has perfected its recipes after 10 years on the competition barbecue circuit. They have won awards for almost everything they serve and have several state and grand championships under their belt. You can see why their restaurant, which opened about a year and half ago, is filled with trophies. The barbecue was good enough to change my way of thinking towards the Carolina style. Just don’t let my relatives back in Texas know I said that.
EB’s serves barbecue pork, chicken and beef (when available) in sandwiches and plates as well as barbecue potatoes, which are baked potatoes with barbecue on top. They also do a buffet that includes barbecue pork and chicken and all their delicious sides.
If you order the barbecue pork sandwich, prepare yourself: It’s an architectural construct of meaty goodness. By that, I mean it’s about 8 inches tall and covered in coleslaw.
SECRET SAUCES AND INTRIGUING DESSERTS
Since embarking on my Carolina barbecue education, I have discovered that the sauce is important. EB’s signature sauce is a bold, sharp sauce that is not too spicy.
The sweet sauce is more tang that sweet and has just enough of a spicy kick to keep things interesting.
The barbecue is the centerpiece at this place, but the sides are equally delicious and include some great beans, ranch slaw, potato salad and even some veggies.
I haven’t even gotten to the desserts yet. When Kimberly wrote to tell me about EB’s, she mentioned an intriguing concoction called peaches and grits.
I tried a slice of the peaches and grits pie, which placed second in the grits category at a competition in Georgia, and I loved it. The Dreamcicle pie is great, too, and tastes just like the ice cream.
EB’s sells its barbecue and sides in bulk and caters. So the next time you have to organize an office lunch, skip the tired sandwich tray and give EB’s a call.
EB’s is open 11 a.m.-2 p.m. Tuesday and Wednesday and 11 a.m.-8 p.m. Thursday-Saturday. Starting in April, they will serve baby back ribs on the first and third Saturday of the month.
To see all of their awards and get directions to the restaurant, which can be tricky to spot, visit http://www.ebsbbq.com. For more information, call 704-821-6958.
IN MY OPINION
Drop Me A Line
If you know of a place in Union County that I should check out, let me know.
E-mail: erobards @charlotteobserver.com
Please include your name, daytime telephone number and why you think it’s a great place. I can be reached by telephone at 704-289-6576. Esther Robards- Forbes"
I’m sure you can get the white sauce on anything you want if you order it.
While Mr. Lilly is indeed a champion pitmaster, it takes a lot of guts
to go in to NC with bbq from another state.
I’ll bet that within 2 years, EB’s BBQ, just a few miles away will still
be going strong, and the Lilly joint will be closed. Too much overhead.
Carolina folks like small, old fashioned joints, not Walmart sized chain
No digs on Chris at all, he makes great q, obviously. It just ain’t gonna
happen in Monroe NC.
Yeah I checked their site last night to see when they would open, March 26th. Thanks for posting to let me know!!! Can’t wait to try the White sauce on the chicken.
Fergot. Monroe, NC is 25 miles SE of Charlotte, NC on US Hwy. 74 or about 35 miles south of Concord, NC on US Hwy. 601.
According to the Monroe Enquirer-Journal, Big Bob Gibson’s first franchise will open in Monroe on March 26th. Why Monroe? Dunno. Charles Graham of Charlotte based Bib Bob Gibson’s Bar-B-Q LLC plans to open BBG’s in the Charlotte area, Nashville & Birmingham. North Carolina locations will have expanded menus including regional favorites (?), steak, seafood and burgers. The BBG in Monroe is located at the former Shoney’s location on Roosevelt Blvd. (US Hwy. 74) near Skyway Drive (US 601 NORTH). If you know Monroe, it’s about a mile east of the Mall and Wal-Mart area, across the highway from Cook Out.
We drove to Monroe (1 1/2 hr) this past Sat. Feb. 10th for an early Valentine meal, guess what it isn’t open yet. My hubby said we drove all this way and it’s not open. So we ate at Captain D’s Seafood!!!! I’ll keep checking on the net to see when it is open. I’ll report to all when I try it out!!! 🙂 🙂 🙂 I was all set on some pork and chicken!!!
Last time through Decatur, I went through the drive thru and got several pounds of pork to go and a couple of the qts of championship red and 1 of habanero. I took a corner to fast and one of the qts of championship red spilled all over the floor board of the car.
You would think hertz would stop renting me cars to take to florida, they either come back fishy or covered in sauce. [:D]
It’s entirely possible that the waitress does that, but it’s definitely not the norm. If you can get yourself into the pit room you’ll see a big pot of sauce and a man with a big fork. He takes the cooked chickens off the pit and immediately dips them in the white sauce. Then they go to the kitchen. That’s the main function of the white sauce. I don’t care much for the sauce on it’s own but those chickens are great.
As you all probably know BBG has had great success at the Memphis in May World BBQ Championship but they definitely don’t use any white sauce on their legendary pork shoulders there. Well a couple years ago some other team included a cup of white sauce in their shoulder presentation. The general consensus was that they were thinking they’d fool a few misguided judges into thinking their entry belonged to Big Bob’s.
I kind of figured it was. I ordered the chicken and put the white sauce on that- it was good, but I can’t imagine that on Pork.
I agree with DrBBQ on this one. I have talked with Chris Lilly many times before and poultry is what the white sauce is for. In fact, near the end of the cooking process, the chicken is dipped in the white sauce and placed back on the pit.
I’m not doubting what the waitress may have told you but this is what it is meant for. BTW, their habenero red sauce is my go-to hot sauce at home. It is excellent!
I’m gonna have to disagree with you there. When I was at Big Bob Gibson’s on my 20005 baseball trip, the waitress, a local gal says she even puts the white sauce on the Pork. I wasn’t sure if she’s the only one who does that or if she was referring to everyone else as well.
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