Well, I finally just asked Danny himself. Danny is from western Fl, but he considers the style and sauce to be eastern TX style. The pork is roasted and chopped, not sliced or pulled. It is served dry, with vinegar, mustard, Hot (mustard based), and hickory smoke flavored sauces on the table. This is actually the same Danny's that used to be on Walnut across from the Dairy Queen. They closed that location when they moved near Waverly. Now the really sad news - the old Danny's is now a juice bar. Cary is so vanilla... Say, Elvis - where in NYC are you - Midtown Manhattan? I'm not sure whether they'd let me take it on the plane, but I can bring something up on my next trip (if it's not too long a drive from west Raleigh). I'll be up in mid Dec again. Drop me an email and I'll see what I can do. Tom ELVIS 1. wrote: >Sounds like "Danny's Style" > >On Tue, 13 Oct 1998 02:30:28 GMT, [email removed] (Tom >Campbell) wrote: > >>Tom C. wrote: >> >>>Can anyone identify the style of BBQ served at Danny's? It's my absolute >>>favorite, but I don't think it's native to NC. >>> >>> >> >>I don't take any offense at the slam on Cary - I've heard all the acronyms >>already. >> >>Danny's was here before all the IBM'ers though as I understand it. His pork >>is slow roasted, served chopped and dry. They have about 6 different kinds >>of sauce you can put on it - hickory flavored being the most popular. You can >>always tell when someone has been to Danny's for lunch because you can smell >>the wood smoke on their clothes. It's sort of like Red Hot and Blue as far >>as the food goes (which is Tennesee style?), but it's not polished like a >>franchise - it's much more of a diner feel. So the question remains, what >>style is served dry and chopped and topped by whatever sauce the eater wants >>to add? >> >>>_________________________________ >>>= >>>= [email removed] >>>= >>>_________________________________
Raleigh-Durham, NC