Eating out
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I’m actually pretty lucky in my area that we have a really good selection of restaurants and they usually have great service.
I always tip well, right down to the butcher/meat shop I hit up on the way to my cabin.
Staff always remember who tips well.
I am bummed to say though that a great farm to table restaurant near my cabin decided to shut down this fall.
The owners had it as a side business and I guess they decided the work needed to keep it going wasn’t worth the profits. -
that truly blows . . . we need to do everything we (reasonably) can to keep the mom 'n pops in bizAC Regenerator PS Audio PerfectWave Power Plant 10
Source Lumin U1 Mini into Lampizator Baltic 4 DAC
Pre Cary SLP-05
Power Rogue M180 Dark monos
Mains Salk HT2-TL
Rythmik F12 -
BBQ done right. Parker's in Wilson, NC.
None of that red sauce junk.
If you have to put sauce on your bbq then it was cooked incorrectly making it too dry!
Living in Wyoming I really miss the bbq in florida, about the only thing I miss.
Oh yea, I miss seafood and, this lamp.
And that’s all I need… -
skipshot12 wrote: »BBQ done right. Parker's in Wilson, NC.
None of that red sauce junk.
If you have to put sauce on your bbq then it was cooked incorrectly making it too dry!
Living in Wyoming I really miss the bbq in florida, about the only thing I miss.
Oh yea, I miss seafood and, this lamp.
And that’s all I need…
Tru Dat . . . there's a middle eastern dude here rock'n the BBQ. No sauce necessary. Great as-is!AC Regenerator PS Audio PerfectWave Power Plant 10
Source Lumin U1 Mini into Lampizator Baltic 4 DAC
Pre Cary SLP-05
Power Rogue M180 Dark monos
Mains Salk HT2-TL
Rythmik F12 -
BBQ done right. Parker's in Wilson, NC.
None of that red sauce junk.
@F1nut, that place is part of my DNA, along with B's and a few others of that ilk (eastern NC cayenne pepper/vinegar based BBQ with no tomato, thank you). Parkers is a favorite because it's a bit hotter than some others and they serve those unique corn sticks. My family farmed near there and I recall as a child my elderly great uncles poking cayenne peppers into empty apple cider vinegar gallon jars, topping it off with vinegar and letting it ferment in a dark pantry for about five years. This "sauce" was then shaken onto any meat being grilled/smoked, collard greens etc. Part of the culture - it goes way back.
