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| - Heading into Concord on Church Street, Troutman's is on the left. This is their main location and you'll notice the cook house in the rear of the parking lot. They still cook their BBQ on site, I think they still use wood but not positive about that . Troutman's is an old family run business and has been serving BBQ for many years. The provided a heaping sandwich which was very tasty. The slaw was good and my bun was toasted. I had two sandwiches and tea for $8.51. The service was good and the food was good too. The building could use some updating but it's a good place to stop in and taste BBQ the way it should be served.
BBQ education; there are two NC styles of BBQ:
Eastern mostly whole hogs slow cooked over wood and sometimes gas and served with Brunswick stew (beef and chicken with vegetables), slaw (either yellow or red), corn bread (either hush puppies or corn bread sticks), white small potatoes or fries. The sauce is usually vinegar based with some added spices especially red peppers. You can usually find Texas Pete served also. The BBQ can be sliced, pulled or chopped... and some of the skin and fat is usually left in for flavor. Most people prefer pulled which is larger pieces, if you don't specify then you will usually get pulled.
The other mostly in western NC is usually pork shoulders either slow cooked over wood or gas. Gas is becoming a popular fuel to conserve wood and the air quality. The wood adds some great flavor and many people don't want it any other way. Pork shoulders are smaller cuts of meat and cook in less time. The cooked meat usually is served with a mayonnaise based slaw, fries or on a sandwich. If you order a basket or tray you usually just get BBQ and hush puppies. If you order a plate you get fries and probably a side of slaw. The sides can certainly vary... so ask. The sauce is usually thick and red, based with ketchup some added spices especially red peppers and vinegar. You can usually find Texas Pete served also. The BBQ can be sliced, pulled or chopped... and some of the skin and fat is usually left in for flavor. Most people prefer pulled which is larger pieces, if you don't specify then you will usually get pulled.
Many area restaurants now offer BBQ Chicken and beef brisket (mostly a Texas dish) along with pork spare ribs and beef ribs too. These items are not typically found with true NC family BBQ establishments... mostly the larger ones trying the satisfy more people with their offerings.
Since Concord and Charlotte are in the middle of the state... you will find both types here.
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