The bus engine rattles as the vehicle comes to a stop outside of Barque BBQ. This stop might take a smidge longer than usual due to the fact that some of the CARTA drivers, tempted by the delicious smell of smoked brisket, will stop and grab a pint of collard greens with smoked ham hocks before hopping back in the bus, lifting the plastic lid of the pint and digging into forkfuls of juicy greens for the remainder of their route.
This is what head cook and kitchen lead Megan Roberson told me when I went to the barbecue joint the other week, and I believe it. I had visited the previous weekend and ordered the “Load ’em up Nachos,” crispy tortilla chips topped with brisket, warm queso drizzled over baked beans, slaw, pickles and barbecue sauce.
I had ordered the medium to split but easily could have done a large after realizing how delicious it was. The tang of the slaw and pickles paired with the creamy beans and smokey brisket was … addicting. I could understand the sirens-like allure of the scent wafting down East Main Street and pulling drivers over for a respite. (Not how that Greek myth ended, but for simplicity’s sake …)
Leading lady at Barque making her mark in barbecue
(READ MORE: Restaurant Scene: Barque’s bologna sandwich is dressed in a tuxedo)