"We still do the same thing we did 70 years ago. We still pit cook our BBQ. None of the recipes have changed," says third-generation Bridges operator Natalie Ramsey, who added that the newest menu item is chopped chicken... for "the high blood-pressure folks."
"A lot of times, people change, turn to electric and stuff like that. We still pit cook. That’s something we've done for 70 years and people love it. It's BBQ BBQ BBQ."
Per Thrillist's Kevin Alexander, who penned the 33 Best BBQ Joints in America list on which the bracket was based with co-pitmaster Liz Childers:
"There's a man named Warner Stamey, who is just about as famous in North Carolina barbecue circles as Louie Mueller in Texas. Stamey grew up in Lexington and learned the barbecue business in high school, then, after moving to Shelby, he started selling his own barbecue, and teaching others, including Wayne Monk (Lexington Barbecue) and Red Bridges, who used that knowledge to start this spot, and serve us fantastic chopped pork, which combined with BBQ slaw, is worth traveling long distances to eat. But since you've done the traveling, you might as well get Mama B's pimento cheese too. You've earned it."