Jack Cobb and Son, Farmville, North Carolina

After eating an early lunch at Grady’s I headed north and stopped at Wilber’s to pick up some peaches and tomatoes and boil’ peanuts at the farm stand outside and grab a quick meal.  I then wandered north over back roads to Farmville, where Jack Cobb and Son have a place that cooks with wood.

That’s the smokehouse behind the truck.

Jack Cobb’s is carry-out only, which is a little annoying.  There’s space for a few tables and if the kitchen were re-organized there would be room for more.  And Jack Cobb’s would be a pleasant place to eat.  The main source of annoyance, though, was that it was in the 90s and there was no reasonable place to eat outside in that heat, so I couldn’t really get a plate.  I settled for a sandwich and a pecan tart  (I asked for a sweet potato tart, too, but they apparently had better judgment than I).  I ate in the car (while driving slowly over back roads in the interests of safety and hitting DC after rush hour.)  I did not get any chicken because you really don’t want to eat chicken while driving.

Jack Cobb sells the “cleanest” barbecue I have ever had.  That is, there is no skin, no gristle, no excess fat.  I don’t necessarily think “clean” in that sense is a plus.  I like the bits of skin and am hardly averse to some extra fat – it is essential in brisket and helps carry the flavor in pork – and I tend to think of a little gristle as dietary fiber.  But the barbecue tastes very, very good.

Farmville is off the beaten path unless you’re taking 264 to or from the southern entry to the Outer Banks, or going to Greenville or Washington, NC.  Of course, you would not take the more direct route, 64, because to the best of my knowledge there are no really good barbecue places on 64 east of 95.  Please correct me if I’m wrong.  Please.    Also Jack Cobb is close to B’s, which is like being close to Wilber’s, and Jack Cobb just isn’t Grady’s.  I might stop back by for a plate in the interest of science and to try the sweet potato tart.