Woodpile: Owner Keith Allen uses hickory to cook.
Meats: Whole pork shoulders, chicken halves and ribs.
The chop: Two machete-like blades are used break down the pork shoulders into piles of chopped barbecue.
Seasoning: Fatty Eastern-Carolina-style, red pepper-spiced vinegar sauce.
Counter: Step up to the window to order or pay your bill. Mason jars of house sauce are located there.
Ambience: Tackle shop meets BBQ joint.
The crowd: Staff keeps platters and never-ending pitchers of perfectly sweetened tea moving to diners full of mixture of country and city folks, white collar and blue collar, Duke and Carolina fans.
The Sandwich: The smoky 'cue is zippy and rich and you can get the tart, minced slaw on top.
Finish. Ate Too Much Again --RoadDog
Action At Bayou Teche-- Part 4: Second Battle
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