I Got Schooled by the Family Defending BBQ Tradition for 78 Years

[@BehindTheFoodTV]

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[@scottboyer8990]

My all time favorite! I went to college at Gardner-Webb University (Boiling Springs, NC) and I started my retail career right across the street at Cleveland Mall 11/14/88 (36 years ago). We ate at Red Bridges Lodge at least twice a week. Every time we go back we visit “The Lodge” and it’s like walking into a time capsule. The place looks exactly the same and the Que hasn’t changed one bit! In my humble opinion, best “BTFTV” video yet! Awesome Job AL!!!!

[@BehindTheFoodTV]

Wow Scott small world eh? These ladies are a true inspiration for sure. Have some of them hushpuppies for me next time you go!

[@davidandyvonne06]

Thank you for making this great documentary! We have been eating at this wonderful place for years!!! We love these folks so much, and the food is second to none. Keep up the good work and thanks again!

[@TylerNally]

Another grea-a-a-a-a-a--at one Al! You can feel the love of this family, their tradition, and legacy craft throughout this wonderful video.

[@brianrogers3509]

Another fantastic episode! You are fantastic in these settings something I think can hit network tv.

[@BehindTheFoodTV]

Wow, thank you! That would be a dream come true!

[@jamesjones680]

Probably one of the most Southern things you’ll ever hear someone say, “You want to come in have some BBQ and meet my Mama?” I moved to South Carolina from Texas for my job and I haven’t gotten used to the hush puppy thing with bbq yet. However, I am working my way through the 17 different varieties of bbq in this part of the country.

[@briankirkman2891]

Really enjoying your videos lately. One of my favorite things about the barbecue world is there are so many different ways of doing things. I always love going to a new barbecue place and trying every meat on the menu. Even if it’s not necessarily something that I enjoy or is my favorite, I still wanna try it out and taste the love and the passion behind what they’re doing. I have my preference when it comes to brisket, pulled pork, sausage, etc. but every new place I try, I always go in with an open heart, an open mind and open taste buds. Think I’ll pull that pork butt out the freezer this week and smoke it this weekend. Keep up the great work.

[@commishg]

Thanks for telling the story of three generations of BBQ women, each of whom respected their elders by producing the same quality BBQ made the same consistent way. In this world dominated by fast food mania, it is so refreshing to see an old school BBQ restaurant still thriving after almost 80 years. Congratulations to these strong Bridges women, whose tenacity and perseverance is an inspiration to us all. They have spunk, and I like spunk.

[@Artur_Khazin]

What an incredible story. This is the next level filming a documentary. Thank you, Al and the crew. 🔥🥂

[@BehindTheFoodTV]

Thanks Artur!!!

[@absoz]

Another 10 outta 10 story Al - third time lucky in getting to doing their story, and what a fabulous one it is. May their story continue wasaaay beyond Natalie’s dream of just “100 years” How was the outer bits - looked like they’d be very tasty

[@cliffbrown8992]

Another incredible story with amazing people, and the message that there are many different successful ways to cook or even run a business! Thank you once again!

[@manfredneumann938]

Another Brilliant Episode, well done Sir

[@regznorth6844]

Thanks Al! Great story. How the heck do you find these authentic places, these just make me happy !lol

[@BehindTheFoodTV]

Thanks Reg! This is my passion and there are more amazing places coming!

[@keithfisher756]

Another great episode. What a great story!

[@allenbateman3518]

As usual, another great video Al! Thanks for getting back into the Carolina's and sharing what we love in BBQ!

[@BehindTheFoodTV]

Thanks Allen! Appreciate all of your support!

[@smokingtarheel3003]

They are truly amazing women and from now on I'm putting the core in my red slaw. Well done my friend! Thanks for telling this story!!!

[@BehindTheFoodTV]

@@smokingtarheel3003 thanks for being a part of it, and for all of the support along the way!

[@marshallmazzarelli8797]

You been putting out that BANG BANG content brotha I love what u do and I fuckun love cooking

[@BehindTheFoodTV]

Thanks Marshall!

[@ReppinCTandATL]

From my understanding, hush puppies were used to quiet the dogs that were chasing runaway enslaved people. That’s what I learned as the origin of hush puppies.

[@BehindTheFoodTV]

The history publications seem to indicate that it was in fact a civil war era term - whether it was quieting the docs so they didn't give away locations to the union soldiers or draw attention to the runaway slaves. So much history in a term we just take for granted right?

[@dvsmike]

Wow! This was a great story! No sauce, no rub. Love it

[@BehindTheFoodTV]

Thanks! And thanks!

[@Rigdawg]

Great production sir!!

[@BehindTheFoodTV]

Thanks!

[@brian2359]

So many people work so hard for their rubs and what not, and these ladies are killing it without all the fuss! An amazing story!!

[@BehindTheFoodTV]

Right? I keep getting surprised how many of these folks have kept it simple for so long.

[@davidhalldurham]

Al, have you been to Grady's BBQ in Dudley, NC? It's some of the best Eastern NC BBQ I've ever had. It's a family-run business, with some of the sweetest ladies you'll ever meet.

[@BehindTheFoodTV]

I have not - it I just added it to my list!

[@KingBjord]

loving the newer format for videos

[@BehindTheFoodTV]

Thanks! I’m really loving making these!

[@chuckbrichta3909]

Great information.

[@BehindTheFoodTV]

Thanks for watching!

[@Ratchety]

Very well done documentary!

[@BehindTheFoodTV]

Thanks! It was so fun to make!

[@lazydog274]

Dam Americans doing American stuff. Got love this country. And yes Al you do great work for us and as always. Great job camera and editing. Woof Woof from NorCal and all hugs to BBQ

[@BehindTheFoodTV]

Woof Woof back at ya, and thanks for the love on the video!

[@perryl5150]

Not many restaurants have longevity. Not a single one in my city. They have doubled it for sure. We had a busy landmark and when the owner sold and retired..... it folded within 6 months. Hard to fail when you give 110%! Good job ladies!!! Another great production by Behind the Food!

[@BehindTheFoodTV]

Thanks for the kind words and for watching! It's awesome to hear that you respect what these women have built!

[@stevenjohnson9855]

I’m loving this ❤❤

[@RobLee-sw4hf]

Dang, good show!

[@coopsblooms5824]

We went here years ago. Deviled egg sandwich was legit! Something a bit different to try.

[@BehindTheFoodTV]

You're right - I got to try one while I was there and it really was something special! The pimento cheese too!

[@cynthiakelly2009]

I still love your sliced best!!!!

[@oscargonzalez8532]

You need to visit the pork highway in Puerto Rico 🇵🇷 I think you'll find it interesting

[@BehindTheFoodTV]

How could I not enjoy something called a Pork highway right? Thanks for the tip!

[@bigguess87]

Wondering if their cookers are similar to the chudbox?

[@BehindTheFoodTV]

Interesting question! I think you could use a Chudbox to do a couple of shoulders this way.

[@countryfirstusa9072]

True born & raised American woman 🧍‍♀️

[@BehindTheFoodTV]

Yes they are - and hard working too!

[@kenchambers2269]

Women not woman....

[@todddexter8510]

Did I miss it… what wood are they smoking with?

[@BehindTheFoodTV]

Hey Todd. Hickory is the standard there. It’s often in short supply especially after the hurricane so sometimes they mix it with white oak.

[@MadPick]

What an inspirational story!

[@BehindTheFoodTV]

They are definitely an inspiration! Thanks for watching!

[@2elgnismi]

I respect that people don’t want to share recipes but one could also make the argument that anyone with a skillet and a pound of meat can make a hamburger yet there are still thousands of burger joints across America selling burgers so I don’t really think it matters if people share recipes or not. Just sayin.

[@BehindTheFoodTV]

I get what you’re saying. It you have to admit that some burgers are better than others, right?

[@pacosteaa]

- That woman .... 😍😍😍 and that pork 🥰🥰🥰.

[@BehindTheFoodTV]

Yes - both amazing!