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My trip to Stamey's Greensboro

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bbqstudio

Got Wood.
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One of the great things I get to do while traveling is try new restaurants and especially with my love for BBQ I normally try to find at least one on a trip to check out. While doing some research on a trip to Greensboro, NC all indications from my web searching was that Stamey’s was the place to go.
I was in a training class while on this trip and asked the teacher who was a native of the area the same question and without hesitation he said the same thing… Stamey’s… he also told me that you had to go to the original one, which was by the Greensboro Coliseum and that one of their claim to fame, is that George W. Bush ate there while he was President. Well – I figured good enough for W. good enough for me ☺


Read on:


http://nicktoday.com/stameys-old-fashioned-barbecue-bbq-review-i-guess/
 
Bummer about the ribs. This is something I have discussed with Matt, who owns my localish BBQ joint, he says that when he sells out of ribs, he closes it up. That he has found that if you don't have ribs, folks just end up disappointed.
 
landarc said:
Bummer about the ribs. This is something I have discussed with Matt, who owns my localish BBQ joint, he says that when he sells out of ribs, he closes it up. That he has found that if you don't have ribs, folks just end up disappointed.
Click to expand...

Didn't even have it on the menu :(
 
I thought the same thing... I found another place in Greensboro that had ribs. Will post my review of that soon.
 
I'm not sure I understand the premise of the review. Ideally when sampling regional BBQ it's best to be a blank slate. It would be absurd of me to be irritated at Franklin's BBQ for not having whole hog and for not having either a vinegar or a mustard sauce on hand.

I'm not trying to flame you or be mean about it but the review seems a bit unfair to Stamey's. I personally can't stand Pepsi but it won't seem right for me ding a restaurant for only serving a soda that employs so many of its state's citizens. I agree with the sliced being dry and that's largely because it's taken from the picnic of the shoulder as lots of the old timers enjoy that due to it having less fat. Regional preference is too easy of a straw-man to take down.


In NC, BBQ is chopped pork. So the vast majority of them do not have ribs. And for most of the best in the state, ribs are an after thought.
 
neuyawk said:
I'm not sure I understand the premise of the review. Ideally when sampling regional BBQ it's best to be a blank slate. It would be absurd of me to be irritated at Franklin's BBQ for not having whole hog and for not having either a vinegar or a mustard sauce on hand.

I'm not trying to flame you or be mean about it but the review seems a bit unfair to Stamey's. I personally can't stand Pepsi but it won't seem right for me ding a restaurant for only serving a soda that employs so many of its state's citizens. I agree with the sliced being dry and that's largely because it's taken from the picnic of the shoulder as lots of the old timers enjoy that due to it having less fat. Regional preference is too easy of a straw-man to take down.


In NC, BBQ is chopped pork. So the vast majority of them do not have ribs. And for most of the best in the state, ribs are an after thought.
Click to expand...

Don't take it as a flame at all - it's is only one man's opinion of my experience others may have different.

I understand pepsi thing of course but their sweet tea wasn't even that good. As far as sliced - I asked for their best thing... I would suspect that they would offer their best - if it was pulled it was pulled; chicken it would be chicken but they offered sliced and I tried it. The ding was for several reasons dry is one - small portion is second and lack of flavor was three.

My sliced is flavorful and even better with a little sauce again totally fine with your opinion; may before me love it and it was highly recommended to me.
 
as a sorta "local yokel" I will say that as far as Stamey's goes, there seems to be two schools, those that love it and those that don't.....

I am in the latter......
 
Well dang, I find this really strange. First of all, I'm just an every-other-week-or-so North Carolina visitor who eats BBQ 2-3 or more times when I'm down there. BBQ in NC means only one thing: chopped pork. That's what they do. That is why you see signs for "BBQ and ribs" or "BBQ and beef." This may seems strange to those from other parts of the country, but that is what BBQ is in NC. What you ate was not BBQ. Incidentally, at new places, I always order combination plates to see what the other food tastes like -- usually, I am disappointed. You are best off getting only BBQ at 99% of the restaurants. Do not think because they have ribs or beef on the menu that they are good -- they probably aren't. Do not think that because their chopped pork is good, that their ribs or beef are also -- they probably aren't. And also do not think that because their non-BBQ meats are bad that their BBQ is bad. I have not seen any correlation. Also, NC is blessed with having some of the best sides in the country, and I'm not talking about the hushpuppies that are tremendous. Most places have something special that they do exceptionally well. I do find that sliced pork interesting. That's a new one for me.
 
Gore said:
I do find that sliced pork interesting. That's a new one for me.
Click to expand...

There's still a lot of old timers down south who prefer white meat which is why Maurice's in SC, and most of Georgia prefer to BBQ hams.

In the Piedmont area they'll serve you sliced which comes from the white meat portion of the shoulder that lies in the picnic. It's drier than the rest of the shoulder and Hill's, Lexington Barbecue, and Lexington #1 will drench it in dip first before serving. Based off OP photo it seems that Stameys doesn't.
 
I first ate at Stamey's in the early 1990's... and quite a few times after. It's been many years though..

Like most BBQ joints, it was hit or miss, but more often than not I enjoyed it for what it was...

I'm visiting some family that way in the weeks ahead, and will try to make it a point to stop in.
 
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