Butts On The Creek
Spending a four-day weekend in Maggie Valley, NC, one gets to get out and explore. Always one to seek out the best in local hidden gem diners and restaurants, one place in particular was attention getting. Initially, the name on the sign as I rode past caught my eye… Butts on the Creek. With the entrance located in a spot where you pass it as it reveals itself to you, I had to turn around and try again. A downhill gravel parking area made for fun while on two wheels but the arrival was otherwise uneventful.
Set back off the road a bit and nestled under the trees and just above the creek running behind it made for a nice setting. Stepping inside revealed a more spacious than it looks establishment. On the right side was a glass blower making those delicate multicolor glass ornaments and enough space for a dance floor. To the left was the reason for the visit, the food. A blackboard menu written in colored chalk informs you what’s available and of any specials. Knowing Carolina means barbeque pork, I had already decided to try the pulled pork sandwich plate (about $8) which includes a side and of course I added a big glass of sweet tea. A customer recommended trying the corn which seemed a bit unusual because well, because its corn and what could be special about that?
After placing the order customers are directed to dining area, an all wood deck enclosed area with either tables and chairs or picnic tables and benches. One side was all glass windows so diners could enjoy the view. Just outside and about 10 feet below was a nice sized running creek.
Once the food arrived, I found out what they meant by try the corn. Here sat a whole ear of deep-fried corn-on-the-cob. The pulled pork sandwich was good sized and came without sauce allowing you to choose from one of three available bbq sauces. A mustard based bbq sauce, a spicy vinegar bbq sauce and a molasses sweet bbq sauce. After sampling all three I went with the molasses based sauce and it went great with the pulled pork. The meat itself was perfectly smoked and tender, exactly the way pulled pork is supposed to be. The corn on the cob was a completely new and unique thing to me and was fantastic. I spend a few minutes trying to play guess the batter and concluded that it very much tasted like onion ring batter and just seemed to go with the corn naturally. Another second or two trying to figure out how they made it stick before just giving in and finishing it off. A very cool food item has now been added to my own kitchen arsenal. Enjoying the meal so much the group decided to return the following day for lunch. This time, armed with experience and a new found taste for deep fried corn, we all ordered three each. After a second day of our group feasting and getting as much of this treat as we could, they finally ran out. Tough luck for others that weekend, but now you too have been let in on the local secret and given the chance to try it, I would most highly recommend you do!