>> Deborah: FRESH LOCAL SEAFOOD, BURGERS DONE JUST RIGHT, FAST
SERVICE AND GOOD PRICES.
ADD TO ALL THAT A HARD-WORKING LOCAL GUY WHO RUNS THIS
LUNCH-ONLY PLACE WITH A UNIQUE PERSONAL TOUCH, AND YOU'LL SEE
WHY THE SPOT GRILL IN BEAUFORT IS SO POPULAR.
BOB GARNER RECENTLY HAD SOME FUN WITH ONE OF THE SPOT GRILL'S
MOST UNUSUAL LOOKING SPECIALTIES.
>> Bob: THE SPOT GRILL IS OFTEN PACKED.
PATRONS TEND TO BE LOCALS LIKE MOREHEAD CITY'S RODNEY KEMP, WHO
JOINED ME.
SAMMY BOYD OWNS TWO OTHER RESTAURANTS, BUT HE'S USUALLY ON
HAND TO COOK LUNCH AT THE SPOT.
THE BURGERS ARE GREAT, BUT THE REAL STOCK IN TRADE IS LOCAL
SEAFOOD, MY FAVORITE BEING THE SOFT SHELL CRAB SANDWICH.
EARLIER BOYD HAD PERSONALLY CLEANED OUR SOFT SHELLS.
ALL RIGHT, SO BASICALLY ANYTHING THAT DOESN'T LOOK LIKE NICE,
FIRM, PINK MEAT YOU'RE TAKING OUT OF THERE.
>> EXACTLY.
>> Bob: ANYTHING YELLOW OR WHITE.
>> YEP, YEP, ANYTHING THAT YOU CAN PULL OUT THAT'S LOOSE FOR
THE MOST PART, YEP.
>> Bob: THEN BACK TO THE KITCHEN.
SO NOW WE'RE GOING TO DO A LITTLE CRISPY, RIGHT,
A LITTLE BREADING.
>> WE'RE GOING TO TAKE A LITTLE SALT AND PEPPER, JUST AS YOU
WOULD ANYTHING THAT'S FRESH.
SOME BUTTERMILK.
PUT THEM IN HERE LIKE THIS.
>> Bob: OH, YEAH.
>> THERE GOES THAT ONE.
THESE ARE REALLY, REALLY, REALLY NICE CRABS HERE.
>> Bob: OH, YEAH.
INTO THE FRYER 'TIL GOLDEN AND ONTO A BUN.
LOOK AT THAT ONE.
>> THAT'S A THICK ONE.
THAT'S A BIG, THICK ONE.
>> Bob: YOU'VE GOT TO ADMIT, THAT KIND OF LOOKS LIKE A SEA
SPIDER OR A TARANTULA ON A BUN.
>> YEAH, YEAH.
>> Bob: AND YOU'VE GOT THIS -- THIS -- SO IS THERE A PREFERRED
WAY TO EAT THIS THING, YOU KNOW, TO -- I GUESS SOME PEOPLE MIGHT
TAKE A BITE RIGHT OUT OF THE MIDDLE, OR DO YOU START WORKING
YOUR WAY UP THE LEGS?
>> I JUST BREAK THEM.
>> Bob: OH, YOU'RE BREAKING THEM OFF.
NOW, SEE, I'M GOING TO EAT FROM THE END.
IS THERE ONE PART OF IT THAT YOU LIKE BETTER THAN ANOTHER?
>> NO.
THE -- THE BLEND IS SO -- SO STRONG SEAFOOD-WISE THAT YOU --
I START WITH THE CLAWS JUST BECAUSE THEY'RE
OVERSPILLING MY BUN.
BUT I WOULD PREFER TO JUST PICK IT UP AND BITE IT.
>> Bob: OF COURSE, I HAD TO MAKE IT MORE COMPLICATED.
NOW, THIS IS THE WAY YOU EAT A SOFT SHELL CRAB SANDWICH.
>> THERE YOU GO.
>> Bob: I'M KIND OF NEATENING IT UP AS I GO.
MMM.
OH.
WHY WOULD ANYBODY WANT TO GO PULLING AT A HARD CRAB AND
PICKING, RIPPING HERE AND BREAKING HERE?
YOU CAN EAT THE WHOLE THING.
>> IT IS AMAZING, AND THAT'S THE -- THAT'S PART
OF THE ATTRACTION.
MMM.
>> Bob: THAT'S SWEET.
IT'S CRUNCHY.
>> YES.
>> Bob: THIS MAY BE ONE OF MY FAVORITE COASTAL TREATS.
>> AND THE WAY THIS IS PREPARED, THIS IS EXCEPTIONAL.
>> Bob: I SAW A PICTURE ONE TIME OF A GUY IN AFRICA WHO HAD A
WHOLE PLATE OF FRIED MICE, HEADS, TAILS, FUR, EVERYTHING,
BLACK AS A PIECE OF COAL, AND PEOPLE WERE REMONSTRATING WITH
THIS GUY, SAYING ARE YOU GOING TO EAT THOSE FRIED MICE?
HE SAID, "DON'T TALK TO ME ABOUT EATING FRIED MICE."
YOU'RE GOING TO EAT A SOFT SHELL CRAB OR A LOBSTER THAT
IS A SCAVENGER?
SO THESE ARE OUR BEAUTIFUL SCAVENGERS.
I TELL YOU WHAT.
>> EXACTLY.
>> Bob: I'D RATHER HAVE THIS THAN A FRIED MOUSE.
>> AMEN.
>> Bob: GREAT FOOD FOR THE MONEY.
FOR "NORTH CAROLINA WEEKEND," I'M BOB GARNER.