Web Site: http://www.buzandneds.com/
There’s just so much Asian food and salads at Panera Bread a business traveler can eat. Sometimes, a man craves meat. And in my case, that’s a gnawing on bones, primeval, genetic de-evolution to Neanderthal times desire when I’m really, really hungry.
So when I heard about this “Authentic” barbecue place in Richmond — a city hardly known for its BBQ culture — I had to go check it out.
Ready for some finger-lickin’ good ‘Q in downtown Richmond? Click on the “Read the rest of this entry” link below for more
Buz and Ned’s is in the seedier downtown part of the city, in sort of an industrial zone. Don’t let this sway you from making the trip or entering the place. Magical tasty things await inside.
The main dining room at Buz and Ned’s. There’s also an outdoor tent area which is popular during the spring and summer months.
Buz and Ned’s is super popular during the evenings, so be prepared to wait for your order, upwards of an hour for your food on peak nights.
Once you make your way to the front of the line, you place your order. Click on the photo to enlarge.
Grillin’ up and putting the finishing touches on some ribs.
Buz and Ned’s prides itself on its sauce. This is their “Pork Sauce” which is used on their pulled pork. It’s a sweet BBQ sauce. I prefer just a little bit of vinegar on pulled pork, as I am partial to Carolina style, but for the molasses/tomato style it’s very good.
Like any good BBQ place there’s plenty of pig Tchotchkes.
Have you seen the lit-tle piggies…
Buz and Ned’s has a large selection of bottled beers, including the local Legend Brown Ale from Richmond.
Some of the other beers avaliable.
This was someone else’s order. The second I saw this I knew I was in for a treat.
You know its a real BBQ place when entire rolls of paper towels are required to clean your hands at each table.
Baby Back Ribs, with Hush Puppies and Greens. Excellent smokiness, perfect level of tenderness. By far some of the best restaurant-smoked babybacks I’ve ever eaten. I guess there’s a darned good reason Bobby Flay likes this place.
Buz and Ned’s also does Kansas City cut spareribs which are also excellent, but I have to really hand it to their baby backs, they are definitely a cut above many I’ve had at numerous BBQ places throughout the South.
Greens, cooked with pork belly. This was so good I drank the pot likker as well.
The baked beans were very good, albeit very sweet. I’m especially sensitive to sweetness now that I’ve largely eliminated processed sugar from my diet.
Some nice garlic herb green beans, a special that evening.
Buz and Ned’s also makes a decent brisket sandwich, although I have to say it pales in comparison to their ribs.
Another order of Babybacks on a different night when I brought a co-worker.
Here’s some Boston Butts marinating before they go into the smoker.
Buz and Ned’s large carousel smoker has a capacity of about 600lbs of meat.
The front end of the smoker.
Buz and one of his friends.