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  • I am in no way a barbecue expert. That being said, I tend to be a bit of a barbecue snob. But I'm not one to turn down my nose at barbecue that may not be "authentic". I'll eat anyone's barbecue. But I know the difference between good and great. Let me put it to you this way. After one taste of the barbecue here at Mac's, I now know why true barbecue snobs turn up their nose at what they consider to be inferior barbecue. Because you just get the sense that this is the way it is supposed to be. So now, me being a Philadelphia area guy, I now have had a taste of true authentic Carolina barbecue. And I don't think I'm going to be able to look at anything else the same way again. I tasted the sampler when I was here with pulled pork, beer can chicken, brisket, and ribs. My first bite was of the pulled pork. No sauce because I needed to taste it as is to truly judge it. I'm a firm believer that good barbecue doesn't need the sauce. Man, that first bite floored me. The smoke was intense, the juices were flowing, this was perfect! I almost decided not to use any sauce at all. But I did eventually sample the red, and it was wonderful as well. Then, the brisket was next which was good. Maybe a little tougher than I expected it to be. But I certainly ate it. I downed the ribs next, and loved those. Finally, I polished off the chicken which really wowed me again. I like to make beer can chicken at home, and this was every bit as good as homemade. Mac and cheese made the combo perfect. I also got the grits, which I tasted and liked, but was too full to eat. Now, maybe I'm crowing about this barbecue because I come from an area not known for great barbecue. But I get it now. It really is better in the south than what we get back home. I don't know if I'll ever get back here, but I hope I do sometime.
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