![\"\"](\"http:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2011\/03\/plate.jpg\" "\\"plate\\"")
<\/a>Upon entering the rough but warm roadhouse atmosphere, immediately it hits you\u2013the aroma of good, old-fashioned barbecue. The sweet, smoky scent is just a teaser for Buck\u2019s Naked BBQ\u2019s smorgasbord of Southern delights.<\/p>\nMeat waits for no man. Even the cocktails have a touch of down-home \u2018cooking.\u2019 The \u201cBloody Buck,\u201d is a twist on the Bloody Mary, dressed with peperoncini, olives, lemon, lime, and\u2013the crowning glory\u2013a single, juicy baby back rib. This is a drink to chew on.<\/p>\n
For starters, we have the chicken wings (starting at $ 7.99)\u2013a treat Buck\u2019s imaginatively sneaks into the barbecue category. Hickory-smoked to perfection, these wings are meaty, tender, moist, and finger-lickin\u2019 messy. We choose the rich blueberry sauce, but other options include jerk, chili lime, buffalo, and \u201cRing Your Bell HOT!\u201d<\/p>\n
Catfish fingers ($8.99) arrive next. Having enjoyed this delectable critter always in the South, I am wary of the dish\u2019s ability to hold up to my fond memories. It does\u2013and my expectations are surpassed<\/em>. It\u2019s prepared splendidly, lightly breaded and served piping hot. I have my eye on the pan-fried catfish ($15.99) in lime butter with cherry tomatoes for a subsequent visit.<\/p>\n This time, however, we go whole hog with the meat, sharing the Big Buck Combo ($15.99), giving us plenty to sample and savor: brisket, pulled pork, chicken, and sausage. The BBQ here is cooked \u201cnaked,\u201d without sauce. Instead, meats are rubbed with a dry spice mixture. The flavors are deep and smoky, and the varied table sauces are a lot of fun and quite delicious. We dip ours in everything from classic BBQ to \u201cMagic Strawberry\u201d to the sweet-and-spicy \u201cWNC Skinny Dip.\u201d The front runner, however, is the \u201cSouth Carolina Mustard BBQ,\u201d resulting in an audible \u201cMmm-mmm\u201d of appreciation. In true Southern tradition, our combo is served with fluffy corn bread, braised collard greens, and corn nibblets.<\/p>\n Stuffed and satisfied, we pack up our substantial leftovers to go and head out, leaving in our wake the signs of a darned delicious meal: sticky napkins, empty plates, and a table spotted with chin-dribbled sauce.<\/p>\n <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" April 2011 By Diane Hudson Northern Comfort Buck’s ‘Naked’ lunch and dinner is down & delicious\u2013roadhouse style. Upon entering the rough but warm roadhouse atmosphere, immediately it hits you\u2013the aroma of good, old-fashioned barbecue. The sweet, smoky scent is just a teaser for Buck\u2019s Naked BBQ\u2019s smorgasbord of Southern delights. Meat waits for no man. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11],"tags":[],"class_list":["post-3926","post","type-post","status-publish","format-standard","hentry","category-reviews"],"_links":{"self":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/3926","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/comments?post=3926"}],"version-history":[{"count":7,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/3926\/revisions"}],"predecessor-version":[{"id":4052,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/3926\/revisions\/4052"}],"wp:attachment":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media?parent=3926"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/categories?post=3926"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/tags?post=3926"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}