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 Outlaws Bar-B-Que

  • Atmosphere: Lots of wood and aluminum with country and western pictures everywhere. Nice layout with chaps, farm implements and horse stuff. Like the No Fartin’ in Deer Stand sign. Lots of humor on the hand-painted signs is a nice touch. Only problem is this place is too new, so not enough smoke buildup yet. The owner is awesome, and he has an attachment to an old radio.
  • Brisket: Little too dry for me, but good texture and flavor. It’s a lean cut and I prefer it a little fatty.
  • Sauce: It’s fine, but not great.
  • Ham: Not worth getting, probably bought somewhere else and brought in.
  • Sausage: Nice texture, but nothing fancy here, just a solid serving.
  • Spare Rib: Kinda sweet and lightly spiced.
Main Fare: 
Other Fare: