Randy’s Barbecue | NC Weekend | UNC-TV


IT DOESN’T HAPPEN EVERY DAY, BUT BOB GARNER LOVES TO FIND THE
UNEXPECTED PEARL IN AN OYSTER. THE GREAT LITTLE EATERY IN
SOME SMALL TOWN. HE FOUND A SUCH PEARL
NEAR STATESVILLE. IN TONIGHT’S HOUSE SPECIAL, HE
TELLS US ABOUT RANDY’S BARBECUE.>>SO I’M GOING TO RANDY’S
BARBECUE HERE SO I CAN SAMPLE ONE OF MY FAVORITE RECIPES FOR
HOW TO RUN A RESTAURANT. THAT’S THE ONE WHERE YOU GET TO
BE THE PLACE IN A SMALL TOWN WHERE EVERYBODY GOES TO SEE
THEIR FRIENDS. THE FOOD IS CONSISTENT. SOMETHING DIFFERENT EVERY NIGHT. EVERYBODY HAS A SMILE ON YOUR
FACE AND THEY’RE ALWAYS GLAD TO SEE YOU. HOW CAN YOU BEAT THAT?>>RANDY AND ROBIN
PITMAN IN 1985. SINGLE TRUCK DRIVER HANK JOHNSON
WHO DOESN’T COOK, EATS MOST OF HIS MEALS HERE.>>TROUTMAN IS A PASS-THROUGH
TOWN FROM MOORESVILLE TO STATESVILLE. MOST OF THE PEOPLE HERE
ARE VERY FRIENDLY. I LIKE COMING DOWN
HERE, HANGING OUT. EVERYBODY IS FRIENDLY. VERY NICE PLACE TO BE.>>I KIND OF GET THE FEELING
THAT PEOPLE ARE PROUD OF RANDY’S BECAUSE IT’S CENTRAL LOCATED
AND IT’S THEIR PLACE.>>EXACTLY.>>YOU LIVE HERE IN TROUTMAN?>>NO. I LOVE SEVEN MILES
NORTH OF STATESVILLE.>>THAT’S A MARK RIGHT THERE. YOU’RE WILLING TO DRIVE WHAT? 15 MILES?>>RANDY WAS OUT WHEN
WE STOPPED IN. BY WIFE DAUGHTER AND
CANDY TOLD ALL.>>MY PARENTS ARE CONSISTENTLY
TRYING NEW THINGS. MY DAD IS ALWAYS BRINGING IN A
NEW DECORATION OR TRYING A NEW FOOD. IF IT’S NOT GOOD, HE DOESN’T
GIVE IT A SECOND CHANCE. IF HE’S NOT GOING TO EAT IT,
HE’S NOT GOING TO TRY TO SELL IT TO YOU.>>A LOT OF PEOPLE TALK ABOUT
THE FISH ON FRIDAY. THAT’S AN OLD CUSTOM.>>RIGHT. WE HAVE PRIME RIB SATURDAY
NIGHT. COUNTRY-STYLE STEAK ON SUNDAYS,
SPAGHETTI MONDAY. TACO SALADS AND/OR BARBECUE RIBS
ON TUESDAY AND HALF BARBECUE CHICKENS ON WEDNESDAY.>>MY FAVORITE.>>SO I MEAN, WE TRY TO OFFER
THAT VARIETY SO THAT IF WE DON’T GET TIRED OF IT, WE’RE HOPING
THE CUSTOMERS DON’T GET TIRED OF IT.>>I WANTED TO ASK, WHAT IS THE
ONE THING, THE KISS OF DEATH IN A PLACE LIKE THIS? WHAT IS IT YOU DON’T WANT
TO DO WHEN YOU RUN A FAMILY RESTAURANT?>>WELL, WE TRY NOT TO
ARGUE AROUND HERE. WE’RE FAMILY.>>OF COURSE, RANDY’S IS OPEN
FOR BREAKFAST, TOO.>>THEY HAVE A VERY
GOOD BREAKFAST. THEY’LL SLIDE IN AN EGG OR TWO
AFTER 11:00 IF YOU’RE NICE.>>I WANT SOME OF RANDY’S SWEET
AND SMOKY BARBECUE SAUCE ON THE SLICED BARBECUE THAT
YOU DON’T FIND OFF. PORK SHOULDER WITH
BROWN BITS THERE. WOW.>>HERE’S THE DEAL. THIS IS COOKED IN A WOOD SMOKER. IT STAYS NICE AND MOIST. YOU STILL GET LOTS OF REALLY
GOOD WOOD FLAVOR.>>RED BARBECUE COLE SLAW IS
POPULAR WITH THE BARBECUE AS ARE THE WELL BALANCED BAKED BEANS. THERE’S WHITE SLAW AS WELL AND
THE DEEP FRIED WINGS INCREDIBLE! I HAD MINE WITH A SUPERB
SWEET CHILE SAUCE.>>ANOTHER THING DISAPPEARING
FROM THE CULINARY SCENE, THE CLUB SANDWICH. LOOK AT THAT. A LAYER WITH LETTUCE, TOMATO,
HAM, TURKEY AND CHEESE AND ANOTHER WITH LETTUCE,
TOMATO, BACON AND MAYO. FEAST FOR THE EYES.>>THE CLUB SANDWICH
HELPS KEEP THE COATED TOOTHPICK BUSINESS GOING. THIS WAS A HANDY MEAL FOR MIDDAY
LIKE WHEN GOLFERS WANTED SOMETHING QUICK. YEP, THIS IS THE BEST RECIPE FOR
OPERATING A RESTAURANT IF YOU CAN ACHIEVE IT. RANDY’S HAS. FOR “NORTH CAROLINA
WEEKEND,” I’M BOB GARNER.

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