JUNE 2019 // CHARLOTTE 55
Bill Spoon’sA hushpuppy throwdown
Does Size Matter?
Mdwood SmokehouseQueen City QMidwood SmokehouseSweet Lew’sHUSHPUPPIES—deep-fried balls of edible bliss—are barbecue’s faithful little sidekicks.
When done right, they’re made with quality cornmeal, a good fat, and clean fryer oil.
Our sta taste-tested hushpuppies from ve local barbecue joints to compare size,
shape, and avor, and we paired the pups with di erent condiments to nd the tastiest
combinations. Here’s what we concluded:
MIDWOOD SMOKEHOUSE: Consistently the roundest shape, crisp crust, needs dipping
sauce (either sweet or savory, depending on preference) for added avor
SAUCEMAN’S: The sweetest of the bunch, pairs best with a vinegar-based sauce
BILL SPOON’S BARBECUE: Much smaller than others, thick crispy crust, and the most
savory we tried; pairs best with a sweeter sauce
QUEEN CITY Q: Rounder and doughier than the others, elevated by the scrumptious
honey butter
SWEET LEW’S BBQ: Inconsistent crusts, distinct cornbread avor, no sauce needed
THE WINNER? Bill Spoon’s.
“They’re not a sweet hushpuppy,” Steve Spoon explains. “A sweet hushpuppy is better
with sh and cocktail sauce, but it shouldn’t be as sweet for barbecue.” His recipe uses
onions for “extra bite,” and Bill Spoon’s fries them in peanut oil for a crispy crust. They
come out shaped like “mini hotdogs, but no two are alike,” Spoon says.
They’re not the prettiest pups, but we know they’re made with love. And for that,
Bill Spoon’s, we thank you. —Taylor Bowler
Saucea’sSauceman’sSauceman’s