We spent one of our finest days of the fall of 2010 in Roanoke, Va. A first obligatory stop is, of course, the Virginia Museum of Transportation, especially because of its impressive collection of vintage trains from the great days of American railroading. Part of the collection is stashed away safe and dry under a roof, and some of the steam monsters are even climbable uponable by ways of installed stairs and mini-porches.
Other items of interest are baking in the open sun, somewhat sadly left to rust away in wind and weather.
To climb about in an old GG1 electric locomotive from the Pennsylvania railroad may be exciting…
but it makes hungry too, and so we eventually leave the museum to find our way into downtown Roanoke in search of some real, true and authentick Southern food:
The Blues BBC Co, as we can read on their website, “was started in 2004 with $20,000, a truck and a dream. Two brothers, Patrick and Chris, decided to give the people of Frederick, MD “Real BBQ!” Most of the BBQ found in Maryland was less than average and mostly over-cooked. Dried-out beef and pork could be found at almost any BBQ Restaurant. Good BBQ needs to be smoked over wood. Great BBQ needs to be smoked over a wood blend for the perfect amount of time, at the perfect temperature-and lived! That’s what we strive to do.” Apart from their Restaurant in Roanoke, The Blues BBC Co can indeed be found in a truck in Frederick, Md., and they are planning to open in Carroll Creek, Md. and Jacksonville, Fl.
After reading the menu outside, we enter a dark, pub-style establishment and are greeted by bellowing music and a waitress with a hi-guys-what-can-I-do-for-you-today type of professional smile. A quick look around the yet empty place makes us decide to settle outside; a choice we do not regret, because the weather is brilliant and we are able to catch most of the afternoon sun.
Kelley, a prolific BBQ producer and connoisseur in his own right, suggests the dry-rubbed Pulled Pork; the rest is an eclectic mix of everybody’s choices, with hush puppies to start, and fries, collard greens (“Grandma style” with ham hocks and bacon) and creamed succotash (Lima beans and corn in cream sauce, actually) as sides. (more…)