{"id":7062356,"date":"2026-09-20T19:34:37","date_gmt":"2026-09-20T19:34:37","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/burger\/gregs-bbq-belen-new-mexico\/"},"modified":"2026-09-20T19:34:37","modified_gmt":"2026-09-20T19:34:37","slug":"gregs-bbq-belen-new-mexico","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7062356","title":{"rendered":"Greg’s BBQ – Belen, New Mexico"},"content":{"rendered":"


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Greg\u2019s BBQ in Belen<\/figcaption><\/figure>\n

On our journey to together forever, my Kim and I have shared meals at thousands of restaurants.\u00a0 Even when we haven\u2019t enjoyed those meals, without exception we\u2019ve enjoyed our times together.\u00a0 We share everything\u2026almost.\u00a0 Maybe the only thing we don\u2019t completely share is the extent, breadth and depth of my passion for food.\u00a0 You probably won\u2019t believe this, but I\u2019m one of those \u201clive to eat<\/em>\u201d types who\u2019s certifiably obsessed with food\u2013to the point of looking forward my next culinary adventure before my current meal is even done.\u00a0 I self gloss as a gastronome, but foodie, gourmand or bon viveur fit, too.<\/p>\n

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This Dining Room was Made Over by Robert Irvine and the Food Network\u2019s Restaurant Impossible Team<\/figcaption><\/figure>\n

In describing my Kim as \u201cinsouciant\u201d about food, my thoughts immediately wandered to souffles and sous, two food-related words that sort of rhyme with insouciant.\u00a0 Talk about being hung-up.\u00a0 Some of my friends and frequent dining companions would also describe themselves as foodies, but their behavior belies that contention.\u00a0 Perhaps because of the rarity with which I break bread with someone as preoccupied with the enjoyment of food, fate decreed that the brilliant Linda Johansen would become the last boss I had at the University of New Mexico (UNM).\u00a0 Linda is a certified Kansas City Barbecue Society (KCBS) judge.\u00a0 She\u2019s also served several times as judge at the National Pie Championships<\/strong><\/a> and at the world\u2019s largest matanza<\/strong><\/a> in Belen among other culinary competitions.<\/p>\n

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Bar and Other Seating Area<\/figcaption><\/figure>\n

I had thought Linda and I were unique in our passion for great food among our peers at UNM\u2019s Information Technologies staff.\u00a0 Then, after nearly three months of trying to sync calendars, we were finally able to join our friends and colleagues Mark Orgeron, Tim Johnson and Tuan Bui for lunch at Greg\u2019s BBQ in Belen some 32 miles from campus.\u00a0 (Considering the frequency with which the five of us work through lunch, a two-hour lunch is a rare indulgence; we\u2019re all conscientious stewards of your tax dollars.)<\/p>\n

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The Front Dining Room After Food Network Star Robert Irvine Gave It a Make-Over<\/figcaption><\/figure>\n

Sure, we talked shop, but most of our conversation\u2013going and coming\u2013centered around barbecue.\u00a0 It became obvious all five of us could be starters on UNM\u2019s varsity foodie team.\u00a0 So lustful was our discussion of the barbecue we were about to enjoy that it made me wish my Hyundai was equipped with interior windshield wipers.\u00a0 Mark and Tim discovered Greg\u2019s BBQ several months ago and have made so many barbecue runs to The Hub City that their vehicles are permanently imbued with the aroma of smoked meats.\u00a0 They\u2019ve got an intimate familiarity with the menu, having tried everything at least once.\u00a0 Listening to them describe what we were about to enjoy was akin to the skies opening up and a chorus of angels singing the glory of barbecue.<\/p>\n

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Unique Deep-Fried Pickles and Housemade Ranch Dressing<\/figcaption><\/figure>\n

Because Linda is (and I was) a certified KCBS judge, Mark and Tim had some trepidation as to whether the barbecue they love so much would measure up.\u00a0 They needn\u2019t have worried\u2026but I digress.\u00a0 Greg\u2019s BBQ is the brainchild of Greg Spragg, a North Carolina native and former United States Marine who loves the Dallas Cowboys (obviously he\u2019s a man of great intelligence).\u00a0 After leaving the Marine Corps in 1992, Greg traveled throughout his home state, participating in pig cooking competitions and mastering the fine art of low-and-slow cooking.\u00a0 In 2013, Greg launched a food truck with which he competed in local fairs and festivals.\u00a0 Three years later, he set up shop in a brick and mortar complex within the Cattleman\u2019s Sale Barn in Belen.\u00a0 He remained there until September, 2019 when he relocated to the former site of Carlos Cantina, home of the famous \u201cCantina With No Pity.\u201d<\/p>\n

It would be easy to assume that because Greg is from North Carolina, he would strictly subscribe to the Tar Heel State\u2019s template for barbecue\u2013pork: served pulled, shredded, chopped, sliced and topped with a vinegar based sauce sporting a peppery bite.\u00a0 While Greg\u2019s menu does offer pulled pork, the menu doesn\u2019t entirely follow any of the four recognized major regional barbecue styles: Carolinas, Texas, Kansas City and Memphis.\u00a0 \u00a0Regional influences, not withstanding, this is barbecue Greg style.\u00a0 He\u2019s got a smoker \u201cout back\u201d that burns a combination of hickory and pecan woods, oak on occasion.\u00a0 He\u2019s also got a line-up of unique (call them \u201cBelen-style\u201d) sides.<\/p>\n

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Sampler Plate (3 Meats): Pulled Pork, Green Chile Sausage, Pork Ribs with Mac and Cheese and Potato salad<\/figcaption><\/figure>\n

Barbecue plates and combos\u2013single meat plate, two meat plate and sampler plate (three meats)\u2013are the way to go, especially if you\u2019ve got a dining partner like Linda who orders the meats you don\u2019t and happily shares.\u00a0 Carnivorous cravings will be sated with your choice of pulled pork, green chile sausage, smoked brisket and on Friday, pork ribs.\u00a0 Sides range from very good to spectacular: mac and cheese, coleslaw and potato salad among the former, beans and hand-cut fries in the latter.\u00a0 Three appetizers, including a very unique deep fried pickles starter, will start you off on the right foot.\u00a0 A phalanx of burger and sandwich options, all certified as outstanding by Mark and Tim, are also available.<\/p>\n

6 March 2020<\/strong>:\u00a0 Forget any preconceptions you may have about fried pickles.\u00a0 You know\u2013sliced dill pickles breaded in seasoned flour and fried crispy then typically served with a boring ranch dressing.\u00a0 Greg\u2019s deep-fried pickles<\/strong><\/em> are unlike any others you\u2019ve had.\u00a0 First, they\u2019re sliced length-wise to just about the size of a French fry.\u00a0 Then, they\u2019ve actually got personality and not the typical lip-pursing tanginess born of an intense vinegar brine.\u00a0 These pickles have a fiery flavor, not napalm-heat, but a pleasant, oh-so-good burn.\u00a0 Texturally, they\u2019re crispy, not flaccid and they\u2019re lightly breaded to allow the pickles to shine.\u00a0 Because in New Mexico you just can\u2019t get enough heat, the accompanying sauce has a delightful burn that works very well with the pickles.\u00a0 Not even in the Deep South have we had deep-fried pickles this good.<\/p>\n

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Sampler Platter (3 Meats): Pork Ribs, Brisket, Smoked Turkey with French Fries and Beans<\/figcaption><\/figure>\n

6 March 2020<\/strong>:\u00a0 You might think that because Linda have KCBS certified judging backgrounds, we always apply KCBS criteria\u2013taste, texture and appearance<\/em>\u2013to assess each meat.\u00a0 Indicative that being bona fide foodies trumps being judges, our focus was solely on enjoyment\u2026and there was plenty of that.\u00a0 Tim observed that there were more yummy sounds emanating from our table than you hear on a Rachael Ray cooking show.\u00a0 Our foodie five group all raved about the brisket <\/strong><\/em>(not pictured because your humble blogger was so anxious to attack the ribs that he didn\u2019t \u201cpose\u201d his sampler plate), quarter-inch thick planks of beefy deliciousness.\u00a0 As with all Texas-style brisket, it\u2019s tender without falling apart, and has a thick layer of smoky-peppery bark surrounding each slice.\u00a0 There\u2019s a good amount of fat for flavor; brisket should never be lean.<\/p>\n

6 March 2020<\/strong>:\u00a0 Unlike the brisket, the pulled pork<\/strong><\/em> is fall-apart tender, tendrils of moist porcine shards imbued with a light smoky flavor.\u00a0 It pairs best with Greg\u2019s sweet sauce, one of the three uniquely delicious sauces (along with a spicy sauce and one called \u201cmagic\u201d that\u2019s a combination of the sweet and spicy sauces).\u00a0 Greg understands that pork ribs<\/strong><\/em> are meant to have a little \u201cgive\u201d to them.\u00a0 They should never be \u201cfall of the bone\u201d tender, a sign they\u2019re overcooked.\u00a0\u00a0 As with all smoked meats, apply just a little bit of sauce so that the focus is on the pork.\u00a0 There\u2019s a reason Fridays are the day rib aficionados look forward to.<\/p>\n

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Baked Beans<\/figcaption><\/figure>\n

6 March 2020<\/strong>:\u00a0 Greg\u2019s housemade green chile sausage<\/strong><\/em> is every bit as good as the sausage you\u2019ll find at Elgin, Texas<\/strong><\/a>, the recognized sausage capital of the Lone Star State.\u00a0 As with all great sausage, it\u2019s got a nice snap when you bite into it.\u00a0 A natural casing gives way to tender, slightly coarse sausage flecked with green chile that lends a pleasant piquancy.\u00a0 Perhaps the biggest surprise to me was the thinly sliced smoked turkey<\/strong><\/em>.\u00a0 Turkey as thin as offered at Greg\u2019s is the most difficult to prepare well.\u00a0 Too much smoke and you risk entirely obfuscating the savory-sweet turkey meat.\u00a0 Not enough smoke and you may as well not smoke it.\u00a0 Greg\u2019s smoked turkey has just enough smoke.\u00a0 A single rasher of smoked bacon<\/strong><\/em> (no longer on the menu) shared with Linda convinced me to buy a pound of it next time. \u00a0 Cured with a kosher salt, brown sugar and maple syrup, it\u2019s got a nice balance of savory and sweet flavors.<\/p>\n

6 March 2020<\/strong>:\u00a0 Hand-cut French fries<\/strong><\/em> are a must-have.\u00a0 A thin, delicate crust on the outside belies pure soft creaminess on the inside.\u00a0 Sure they\u2019re flaccid and withering, but they\u2019re salty and delicious.\u00a0 Ketchup need not apply for a place on these fries.\u00a0 Dip them instead into the magic sauce.\u00a0 This is probably not an admission a barbecue judge should make, but there have been competitions in which the highlight was the baked beans<\/strong><\/em>.\u00a0 Thankfully Greg\u2019s barbecue is even better than Greg\u2019s beans and that\u2019s saying a lot.\u00a0 These beans are competition worthy themselves.\u00a0 They\u2019re sweet, savory and replete with personality.<\/p>\n

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Chicken Fried Steak<\/figcaption><\/figure>\n

18 September 2026:\u00a0 <\/strong>Lest I forget, in July, 2022, Food Network Star Robert Irvine, then host of Restaurant Impossible<\/a> refurbished the front dining room at Greg\u2019s.\u00a0 The show\u2019s premise: \u201cTurning around a failing restaurant is a daunting challenge under the best of circumstances. Attempting to do it in just two days with only $10,000 may be impossible. But Chef Robert Irvine is ready to take on the challenge<\/em>.\u201d\u00a0 As with so many campy reality shows, the show is replete with drama.\u00a0 Greg\u2019s was no less soap-operatic.\u00a0 Irvine helped Greg deal with stress which has been affecting both his health and his restaurant. The drama was compounded by Greg\u2019s relationship with his son whom he micromanages in day-to-day operations.\u00a0 \u00a0Yawn!\u00a0 At any regard, the dining room is bright and colorful.<\/p>\n

18 September 2026<\/strong>:\u00a0 My friend Bruce \u201cSr Plata\u201d Silver, founder of the page \u201cSmothered, Covered, & Crispy: Hunting for The Southwest\u2019s Best Breaded & Fried Meats With Sr Plata<\/strong><\/a>\u201d would probably declare that \u201cGreg should stick to barbecue.\u201d\u00a0 That would be my assessment, too, after having the chicken fried steak<\/strong><\/em>.\u00a0 Not only was the meat not pounded enough (no double-entendre here) to tenderize it, it was very small compared to the slabs we\u2019ve shared in compiling his chicken fried steak trail.\u00a0 Its sole redeeming quality was the thick, peppery gravy.\u00a0 The accompaniment\u2013lumpy mashed potatoes, unseasoned green beens, uninspired Texas toast\u2013was ho-hum, too.\u00a0 It serves me right for not having ordered barbecue as my Kim did.<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Greg\u2019s BBQ in Belen On our journey to together forever, my Kim and I have shared meals at thousands of restaurants.\u00a0 Even when we haven\u2019t enjoyed those meals, without exception we\u2019ve enjoyed our times together.\u00a0 We share everything\u2026almost.\u00a0 Maybe the only thing we don\u2019t completely share is the extent, breadth and depth of my passion […]<\/p>\n","protected":false},"author":1,"featured_media":7062357,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142],"tags":[65849,2872,23579,224322,224323,66859,23578,224324,224325,15504,62182,55197,21135,224326,224327,224328,8107,29492,224329],"dealstore":[],"offerexpiration":[],"class_list":["post-7062356","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-burger","tag-baked-beans","tag-bbq","tag-belen","tag-deep-fried-pickles-house","tag-french-fries","tag-green-beans","tag-gregs","tag-housemade-ranch-dressing","tag-mashed-potatoes-and-gravy","tag-mexico","tag-north-carolina","tag-pork-ribs","tag-pulled-pork","tag-red-chile-ranch-dressing","tag-restaurant-impossible","tag-robert-irvine","tag-sausage","tag-smoked-turkey","tag-texas-toast"],"yoast_head":"\nGreg's BBQ - 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