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  • Jstroke
    I will never talk against any place publicly—so before you go, and because everyone has their own palette.

    I do not like sweet and savory together. I am quite deadly serious about it. Candied bacon and breakfast sausage dipped in syrup are simply foul concoctions. I don’t like BBQ sauce 90% of the time. I don’t like sugar in my rubs. I am a full on savory, smoke and s&p kind of person. 

    His pulled pork was soft, and had good smoke and a slight hint of sweet. Not sweet baby rays, just a hint. I wanted more pepper and more bark. His ribs had excellent tooth, just the right pull off the bone and weren’t sticky sweet. Very solid, could have used more pepper. His pulled chicken was very good, a little smokey, not dry even an hour before closing but again a slight hint of sweet. To me a distraction. I wanted maybe Chile powder and garlic flavors but his were balanced. The brisket was excellent. Good smoke, good rub/bark, good moisture, not mushy, not tough. Jalapeño/chedd sausage was good, maybe a touch fatty and needed heat or pepper to cut through the fat. Maybe too much cheese. Felt “heavy”. I did not get sauce. 

    I crushed the plate. I would go again in a second. I might get a half rack and a 1/2 lb brisket. But if in town I will hit it again. Would I drive from GR, 5 hours round trip with no other itinerary and no one for company. No. But I would put it on the list.

    hope that helps

    February 1
    • kl8ton
      Appreciate the thorough write up! I wouldn't make a special trip.
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