Hillbilly heaven

West Virginians, we are often reminded, have a bit of an inferiority complex. As one local business leader told us this week, hillbillies are the only American cultural group that anyone can legitimately make fun of. So it was refreshing to visit Hillbilly Hotdogs today. The side-of-the-road stand embraces hillbilly stereotypes with tongue firmly in cheek. There’s mounds of junk out front: old telephones, rickety chairs, rusty pots and pans — and one of those big painted boards you can stand behind and put your face in the cut-out. The character: Big Bubba.

Opened in 1999, Hillbilly is a series of trailers and old school buses converted into, um, unique seating areas. The most famous item on the menu is the 3-1/2 pound “homewrecker” dog — that’s what brought Guy Fieri to the joint. But you can also get regular-size dogs (pretty good) onion rings (very good) and milkshakes (damn respectable in the Dairy Queen tradition).

A few photos from our visit:

Eating in...

Brent as Big Bubba

Apparently Jamie Oliver has had an impact...

Brent with his Out Wayne Dog (chili, cheese, bacon, onion + jalepenos

Find the secret message here...

And in case that you're still hungry: Takeout!

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2 Comments

  1. Kim Sikes
    Posted March 11, 2011 at 10:02 AM | Permalink

    So funny – did you know there’s a bar actually called “Hillbilly Heaven” in Berkeley Springs? Trust me it’s nowhere close to heaven ;)

  2. Posted March 11, 2011 at 8:47 PM | Permalink

    What ho,blythe spirit? Eat what you want,but in moderation. US proportions are just too large. The average intake of calories in a US person is around 4,000. That is very similar to a knight in shining armour during our medieval period. They worked their socks off while wearing heavy stuff. Result? Not good. They tended not to last long. Fast forward 1,000 years. A 3 1/2 pound burger/bun/sausage….That is silly. Why “top” yourself with food when it is much easier to create something ? “Cue”…………..Recipes…

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    Jane BlackI am a Brooklyn-based food writer who covers food politics, trends and sustainability issues. My work appears in the Washington Post, (where I was a staff writer), the New York Times, Slate, New York magazine and other publications. On this site, you will find my blog and links to my written work and my Washington Post column, Smarter Food.
      

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