Three-plus years ago, Adrian Handsborough converted the neighborhood convenience store his mom, Virgie, ran for 35 years and began cooking over oak and pecan in two small barrels. His brisket, only a tad fatty, smokes for ten to fourteen hours; we could cut ours with a plastic fork. Well-seasoned pork ribs boasted a generous meat-fat ratio, and beef sausage came on slow but strong. Host and dining room were both cheery and inviting.
Reviews
Virgie’s Bar-B-Que
The brawny pork ribs that emerge from the big metal smoker set a standard for the genre. They are massive, pink, and delicious, their meat lightly clinging to the bone until you grab a bite with your teeth and give a light tug. A heavy, salty-peppery crust, without a trace
Virgie’s Bar-B-Que
Update: This joint had a fire on 03/11/11, but they have reopened and are back in business. BBQ Snob: “Who is your hot link supplier?” Virgie: “That’s my secret. Are you folks food critics or something?” BBQ Snob: “That’s our secret.”This is how my experience at Virgie’s began
Virgie’s Bar-B-Que
Three-plus years ago, Adrian Handsborough converted the neighborhood convenience store his mom, Virgie, ran for 35 years and began cooking over oak and pecan in two small barrels. His brisket, only a tad fatty, smokes for ten to fourteen hours; we could cut ours with a plastic fork. Well-seasoned pork
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