Wednesday, January 7, 2009
When I first moved up to North Carolina from Florida, I did not have any idea what Eastern Carolina barbecue was. Cast away in Florida's abundance of mass produced chain restaurant food, the only barbecue I knew was Sonny's all-you-can-eat sliced pork. I remember the first encounter I had with true Eastern Carolina BBQ was at Campbell's new student orientation 6 years ago. After piling on the pork, I reached for the sauce only to find an awkward liquid substance inside the bottle. I was searching for the familiar thick ketchup based sauce, you know KC Masterpiece or Bullseye. Reluctantly I poured the vinger base sauce on my pork, thus starting my journey into what true barbecue was.
Fast forward to the present and I am always on the constant search for high quality Eastern NC BBQ. I've heard the local legend of Cooper's for a while now. The fact that I never seem to have cash on me has always detoured me from giving the place a try. But finally in a post holiday eating spree, I made my way over to Cooper's.
The chopped BBQ was pretty good. But in just a meat comparison I must say it doesn't stack up against what I've had at The Pit. I really enjoyed the collar greens I had and along with hushpuppies they served pork rinds, and what self respecting Filipino doesn't enjoy a great pork rind!
I guess Cooper's was hyped way to much because in the end of the day it was just really decent barbecue. Nothing overall spectacular but it was a welcomed trip to my BBQ journeys.
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109 E Davie St
Raleigh, NC 27601