Monday, March 12, 2007

Barbecue: Parks Mill


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.


My Score for Parks Mill

Barbecue 4 out of 5 Stars
Sauce 3 out of 5 Stars
Sides 3 out of 5 Stars
Location 5 out of 5 Stars
Atmosphere 5 out of 5 Stars

Check out the seasonal music

Parks Mill
21405 Parks Mill Road
Abingdon, VA 24211
(276) 628-9191

2 comments:

Mike Mason said...

I'm sorry that I missed the trip! I've had food from this place before but never stepped foot in the bldg. It looks great.
The next time we're all in town we need to check out Ridgewood BBQ in Bluff City.

http://www.gotricities.com/content/article.dna?idnumber=030625121257

~c. said...

For the Barbecue connessoiuer (however the hell you spell it)...the book "Peace, Love and Barbecue" by Mike Mills will fill you up in many satisfying ways. History, recipes, barbe-lore, and an atlas of the best BBQ joints in America. This book should come with a bib.