Brevard North Carolina Real Estate Blog: Brevard, NC Restaurant Review

Brevard, NC Restaurant Review

One of the newest places on the restaurant scene in Brevard, NC is
ED Boudreaux's Bayou Bar-B-Que. Ed Boudreux
If you like your BBQ freshly smoked and served up with fresh-made sides like creole baked beans, sweet potato fries, collards, or andouille cheddar grits, then you're going to love this place. It opened on July 5 at 20 McLean Rd. just a bit west of Ingles grocery store.

We stopped in for lunch recently and I'm looking forward to going back soon. I ordered the Applewood Smoked Pulled Pork and since all the BBQ platters come with two sides and Texas toast I went for the andouille cheddar grits and the collard greens. Being from the south, I covet good collard greens and these were, hands down, some of the best I've had in a long time. The pork was tender and juicy and if the  7 oz version isn't enough you can step up to the 10 oz portion. Husband Robert ordered the Cowboy Reuben, a great Boudreaux twist on a traditional reuben. The smoked beef brisket with creole mustard, mayo, cheddar, and sauerkraut was piled thick on Texas toast and required two hands and lots of napkins. We would order either of these again, but I can't wait to try some other favorites like ribs, the Fried Green Tomato Po'Boy, or the Sloppy Swine, a pulled pork sandwich smothered in creole sauce, cheddar cheese, and coleslaw on a French roll. Other BBQ platters include smoked beef brisket, smoked chicken, smoked jumbo chicken wings, short ribs, and spare ribs. Whatever you order, you can top it off with your choice of 14 different custom sauces at the "sauce bar". There are varieties of traditional BBQ sauce in varying degrees of heat, of course, but I couldn't resist also trying the jamaican jerk or the rajun cajun.

Even the appetizers get the Boudreaux touch including red bean hummus, BBQ nachos which are nachos smothered with, what else but, your choice of pulled pork, beef brisket or smoked chicken along with plenty of cheddar cheese and sour cream.

If you're a vegetarian, a BBQ joint probably isn't high on your list...but ED Boudreaux's menu has plenty of meat-free choices like the Avocado Melt, Grilled Veggie Po'Boy, a smoked Tempeh Reuben, a Black Bean burger, and more. Plus there is a good variety of salad choices if you're looking for something on the lighter side.

The restaurant at ED Bourdreaux's opens at 11:00 am Monday - Saturday and at noon on Sunday and serves until about 10 pm. The bar area is open till 2:00 am.The building is handicapped accessible and there is also outdoor seating so you can enjoy the great NC weather. There is a second location in Asheville, but we're real glad they're here in Brevard. You can visit them online at edbbq.com, or give them a call in Brevard at 828-883-5598. But if you really want to know what makes ED Boudreaux's so good, you just have to go there! Tell them the Clay Team sent you.pig

 

 

 

 

 

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Comment balloon 2 commentsCarol Clay • August 29 2008 04:48PM

Comments

I heard that Southerners don't consider beef to be BBQ. Is that true? When I was in Charlotte, all the BBQ joints were pork. And they had 3 different kinds of sauce on the tables, one of them being vinegar. It was pretty good, I must admit. :)

elizabeth weintraub sacramento real estate agent in land park

Posted by Elizabeth Weintraub Sacramento Real Estate Agent, Top 1% of Lyon Agents, Put 40 years of experience to work for you (Lyon Real Estate) over 10 years ago

Hey Elizabeth...fair question...but not true. Yes, pork ribs and pulled pork are big time bbq meals, but beef brisket is very much considered bbq. In fact, I went to Ed Boudreaux's for lunch again the other day and had the beef brisket. In some place, it's served sliced, but here, it's done like pulled pork. So don't let anyone ever tell you that beef isn't bbq.

As for the sauces, the vinegar is my favorite and that's considered "Eastern" sauce, compared to the "Western" version which is tomato based. Of course, there are lots of variations on each. Some Eastern has mustard, some Western has molasses. I think that's really when you get into the regional thing.

Of course, ribs are a whole 'nuther thing. Some are done as dry rub, some with sauce. Personally, I like the smoked kind with a dry rub, then I can dip them in the sauce. Yummy! Now I'm getting hungry!! LOL

Carol

 

Posted by Carol Clay, Broker/REALTOR, Brevard NC Real Estate Specialist (Looking Glass Realty) over 10 years ago

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