What is more Appalachian than Barbecue?
This past weekend Eric, Jason, and I ventured over to historic Parks Mill in Abingdon, VA for a hefty sample of vittles and root beer. The eighteenth-century water-powered gristmill now stands as a barbecue restaurant, general store, bed and breakfast, and garage. One could possibly pick up a delicious supper, get an oil change, purchase a rocking chair with some ice cream and local honey from the general store, then spend the night along side Fifteen Mile Creek. The experience proved to be worth every bite. In 1780 Oliver Alexander opened Parks Mill as a stone ground mill to produce corn grain along with oat and wheat flower. The North Carolina style barbecue is smoked daily and served right up to you on a platter or a bun. Addition sides are slaw, baked beans, or potato salad. The restaurant even has choices for ambiance ranging from the quaint country store wooden tables, to porch rocking, to picnic style benches beside the creek. All locations come with a sweet sample of either vinegar or tomato base barbecue sauce.