The barbecue I grew up on was a result of where my dad took me. Holden’s BBQ in Youngsville was the mainstay, but trips to Barbecue Lodge in Raleigh were sprinkled in.
Like most barbecue restaurants these days, Barbecue Lodge doesn’t use wood to smoke the meat. Gas is much cheaper and efficient, and it’s a shame too. But their ‘cue is worth a stop by the restaurant if you’re in the area.
Here is my review on Examiner.com