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| - BBQ traveler, I've done road trips based on BBQ , so I've had my share of BBQ throughout this great land, especially though the BBQ belt. Most meals for me, south of the Mason Dixon Line are BBQ. With that said, here is my personal take and taste of Old Carolina Barbecue Company. Keeping in mind everyone has different likes and tastes based on many different factors.
I entered the restaurant with great anticipation with the great smell of smoke permeating the room. I ordered the Ultimate Sampler Combo plate , with a sampling of five of their meats. When the plate arrived I was overwhelmed by the size, it could possibly be enough for two to share and a good value for the money. Here is a quick rundown of my own personal opinion of the meats that I received. Starting with my least favorite the pull chicken or what I would like to call chicken jerky, bone dry almost uneatable without BBQ sauce. Maybe I just hit them at the wrong time on that one. Next the ribs, probably the only meat that had that great smoked flavor that I crave, but boy they where some fatty ribs. The brisket, had a nice smoke ring, but lack a good smoky flavor and tasted like a roasted brisket, not bad , but nothing special about it either. Then there was the large, thick slice turkey, there again not bad , but nothing special about it either except for the nice large slices of turkey. Last but not least the pulled pork, for me probably the best meat of the bunch. Being a Carolina BBQ restaurant, if they didn't get this right, I totally would have been disappointed with the meal. The pork was tender and juicy and was the highlight of all the meats. The sides of fresh cut fries where a very large portion and well seasoned, probably may favorite thing about this meal. I always like to order fries at BBQ joints so I have something to dip into the BBQ sauces. Another thing that did not hit the mark for my personal taste where the BBQ sauces, and I mean all of them, not one of them would I recommend, but if I had to chose one, I'd go with the Coastal Spiced Vinegar that is already on the table. I also had a side of baked beans, more like a Texas style cowboy bean dish, made with several different beans some bits of meat scraps and heavily seasoned with cumin. Oh and I almost forgot about the unassuming small corn muffin served with the dish that I'll call a "plate filler". The best part of this place is the large portion for the money. Even though I would rate this place Average at best, and with the lack of exceptional BBQ in the Cleveland area, I will give this place another try, perhaps sticking with the pulled pork and a Cheerwine a Carolina favorite.
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