Tuesday, September 27, 2011

Danny's Does Slow-Cooking Right

Since the early 1990s, Danny Thompson has made a living on serving everything from chopped pork and beef brisket to chicken and St. Louis-style ribs. It’s all slow-cooked over hickory wood, the aroma of which wafts throughout the airy dining room at Danny's Bar-B-Cue in Cary.

As you might expect, the top seller by far at Danny’s is chopped pork, which is a Boston butt product that cooks about 14 hours overnight. Another customer favorite and Lunchboy-approved selection is the lean, smoked turkey breast.

If pressed to choose a favorite meat at Danny’s, it would have to be the succulent beef brisket. It’s always cooked to perfection with pink around the edges, and it’s tender enough to cut with a fork.

When it comes to sides, can’t-go-wrong selections include baked beans, Brunswick stew, coleslaw and Texas toast. The underrated potato salad is also a solid choice.

The dining room at Danny’s exudes a laid-back, come-as-you-are vibe. Well-trained servers are efficient, friendly and seemingly always smiling when they take your order. You’ll be smiling, too, once you taste the food.


Photo courtesy of Jonathan Fredin/S&A Cherokee

Danny's Bar-B-Que on Urbanspoon

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