grub and go. Not only do these meats and sides travel well, they reheat well too, which makes leftovers the next day that much better — if you have any! 13700 Highway 9 N, Milton, 770-6670089; 1370 Buford Highway, Cumming, 770-888-1048, www.cuebarbecue.com
N_Xk Efk TO TA K E AWAY Some dishes are just better suited for dining in. Whether the food doesn’t travel well (like seafood if you live more than a few blocks from the restaurant) or it’s best eaten hot from the pan (like gnocchi that can get gummy or nachos that can get soggy), ask someone from the restaurant before you order, just in case.
PHOTOS COURTESY OF WAYNE SLOOP
smoke. In addition to smoking all of their own meat, they also craft their own pork sausage, pickles and all of their own sides from scratch. At ‘Cue, they even bake all of their own breads in-house — from buns to Texas toast — something Gray said is truly unique to the restaurant. ‘Cue’s specialties include their hickory wood-smoked pork (sliced or chopped), homemade sausage, salads “with all the fixins,” and a variety of seasonal sides, including sweet potatoes (served year-round), and butternut squash and fried okra, which they cycle in and out, depending on the season. The restaurant also serves a variety of Southern-style meats, including beef brisket, smoked pork and chicken, in addition to baby back ribs. Barbecue restaurants are best known for their meat, and the secret to ‘Cue’s barbecue flavor is in the meat itself. Unlike other restaurants that use spice rubs on their meat, Gray assured that ‘Cue’s meat is cooked without seasoning so that patrons get the true flavor of the smoke and the meat. Should you decide to season these offerings, ‘Cue provides three sauces: a traditional barbecue sauce, a sweet-hot mustard-based sauce, and a vinegar-based North Carolina-style sauce. Although there’s plenty of room to sit and enjoy ‘Cue at one of their two locations, it is so easy to grab that delicious ptsnorth.com | April 2012 | Points North
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