but couldn’t the bread be better?
https://youtu.be/NPDL5ouZiwc
A couple days ago, on the drive home from North Carolina, I made my regular stop off US Route 64 for lunch at Pierce’s Pitt Bar-B-Que.
Pierce’s was first introduced to me in the mid-80’s when it was still just a shack. You ordered your food at the window and ate it in the car.
Now Pierce’s is a full-on restaurant with seating for what looks like a couple hundred, a giant parking lot, lots of souvenir merchandise and a fancy awning.
The smokehouse still pumps out clouds of fragrant grey clouds, the bbq is still delicious and the sides continue to sing righteous back-up.
I like this place. I like the food. A lot. Pierce’s is popular, understandable.
The staff seem to take pride in their work.
They seem happy and well-fed.
Outside seating is my preference, particularly on such a pretty day as it was.
High praise for the meat, accolades for the greens, but why oh why is the bread so bad? Believe me, I ate every bite and licked my fingers. That said and done, I cannot be the only bbq lover who prays for the current era of artisanal-local-heritage to tap its wand on the sad rolls that carry the pulled pork. Tap, tap, tap, fairy godmother of meat, make the bread better.
Thank you.
Health bread is a total mind-body work out. Unsliced as it comes, we were advised by Kate to slice it – THIN! – and then freeze. So we did, and pull it out as needed, toast it up and cover with fillings and toppings that are up to the task. Forte. Stinky cheese, shaved brussels sprouts, hot summer arugula, dense homemade blackberry jam, onion hunks and always always butter to lubricate. Once you get the hang of Health Bread you feel deprived, limp, pinched, without it.
The Lunch Encounter 
