The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

dbarrow's Review of Drexlers Bar-B-Que

  • Potato Salad: Mustard base with good flavor and not too whipped or too chunky. Well done!
  • Sausage: Now this is good stuff. Very tasty, right tenderness and spices throughout. You can't beat these!!
  • Atmosphere: Lots of basketball paraphenalia. Phi Slamma Jamma baby!! Short stack of wood out back. The TV is very irritating, since it's on some stupid channel. Wood paneling on lower half of walls only.
  • Hot Link: Home-made links are very spicy with a mush like consistency. Would prefer it if it was a more solid textured product.
  • Sauce: Thin with loads of cayenne!! Needs more body.
  • Beans: Some of the sauce made it into the beans. Also has bacon and green pepper.
  • Spare Rib: Chewy with lots of fat - not good!
  • Brisket: A little dry, but still tender. Not my favorite.
Main Fare: 
Other Fare: