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 Scotts Barbecue

  • Coleslaw: Mushy, yuckiness.
  • Sauce: Excellent flavors!! Vinegary, spicy, and sweet all at the same time. One of the best sauces in the history of the tour.
  • Spare Rib: Great spices!! Smoked throughout. Doesn't fall off the bone, and it's a tad too salty, but well done!
  • Beans: Very nice with meat chunks. Good stew-like consistendy.
  • Potato Salad: Mustard and mayo. Chunky - not bad
  • Atmosphere: Marine Corp memorabilia, dead animals and a Hardtack Cafe painting. Very small place, obviously just family owned and run. Scott cooks over live oak and used to run the original Hardtack Cafe until it burned down.
  • Sausage: Good flavor, tender casing, nice and greasy with average kick.
  • Brisket: Accordion style, 1/8' smoke ring, good flavor but a little chewy.
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