CityView Magazine

CityViewNC.com | 35 VisitFayettevilleNC.com Download ScoutLook for on-the-go access to all the events, attractions, restaurants and other things happening, both on-base and off. The freedom to explore freedom's home C M Y CM MY CY CMY K FYV-502b ScoutLook Print Ad_4.51x4.54_MECH_[031015]_RW.pdf 1 3/10/15 11:47 AM "The Entrepreneurship major has provided me with invaluable opportunities to pursue my career goals through interesting course work and events. The courses have provided me the knowledge to innovate, develop a business plan, and attract investors. The program's events have provided opportunities for networking, meeting with local business owners, and learning from nationally-renowned speakers." — Christopher Barger, Class of 2015 Severn, Md. methodist.edu/cfe | 910.630.7642 facebook.com/MethodistUniversity 5400 Ramsey Street, Fayetteville, NC 28311 Some critics in Fayetteville argue there is no real food culture in a town made up vastly of chain restaurants with a few excellent local spots sprinkled in between. But what about barbeque? Isn't that a tasty populate of our food culture? I f you really look closely, one will notice that our main haunts for barbeque tend to be clustered around the Skibo/McPherson Church Road area (Smokey Bones Bar and Fire Grill, Memphis BBQ Com- pany, Carolina Ale House, Mac's Speed Shop) and past downtown scattered nearby Eastern Boulevard (Cape Fear Bar-B-Que & Chicken, Fuller's Old Fashion BBQ and Buffet, Patterson's Barbeque and Buddy's Bar-B-Que). And who can forget the iconic pit stop, e Barbeque Hut on Fort Bragg Road and Owen Drive with its vintage menu board and simple, tried and true menu. ere are numerous BBQ joints in Cumberland County alone and many casual dining restaurants feature out- standing pork sandwiches on the menu, covered with vinegar based sauce that's the key component of Carolina bar- beque. In the 1960's through the early 80's one of the best barbeque places was Harold's Barbeque on Bragg Boulevard. ey had a specialty of sliced barbeque pork. Marshall Waren, publisher of City- View, remembers it as the best place to get sliced pork. Waren said, "When the owner died the place had to close, it was a sad day for sliced pork in Fayetteville." At the Carolina Ale House, it all be- gins with the bun. "We take our spice mix and we whip it into the butter and we butter the bun and grill it…so there's a layer of flavor built into the bun," ex- plained Joel Dubois, General Manager. e pork is sourced locally from Brook- wood Farms in Siler City. "ere's a 12 hour smoking process. Vinegar, of course, is used in the process. It's got that good smoke flavor and the rub we use also adds another layer of depth and flavor to it," continued Dupree. eir

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