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C&K -- a 40-year veteran of the local barbecue scene -- serves it sloppy and tasty. The liquidy sauce has heavy tomato overtones in its aroma and a visible dose of black pepper and other spices. The meat is full-bodied, moderately dense near the bones but especially chewy down around the left-intact flap piece, making this a good choice for those who gravitate toward this unique style of sauce or toward the gnaw-the-bones style of barbecue. Carryout only.
The C&K Barbecue experience begins and ends with agony. First you have a five-minute wait at the carry-out hut, awash in the aroma of tomato and vinegar. Torture. Then there's the drive home, fighting the urge at every stoplight to tear into the steaming, sweet-smelling takeout containers. C&K has been taunting barbecue lovers like this since 1963. And as one longtime fan notes, "Those in the know know there's no other barbecue like it." Current owner Daryle Brantley runs the place with the... More »
One of the more colorful theories on the origin of the word "barbecue" is that it stems from the French barbe à queue, meaning "beard to tail," a reference to whole-animal roasting. In that whimsical if apocryphal spirit, this, the third... More »
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