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ssweeney's Review of Drexlers Bar-B-Que | "Show us your pits"

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

ssweeney's Review of Drexlers Bar-B-Que

  • Spare Rib: Chewy. Cut rib in half... they're small. Wait, this one is better - fat/meat are melting together. Where's the flavor?
  • Sausage: Casing is a bit tough. Good flavor. Smoother blend than the hot link.
  • Hot Link: Oh, yes! Loose ground and falling out of the casing. Great meaty flavor with a good bit of spice in the finish. A tasty mess.
  • Brisket: Fatty -- yeah! Tender and shredding... pot roast consistency.
  • Atmosphere: Tidy place just outside the freeway from downtown. Probably a rough area at night... Basketball memorabilia is interesting. Good pit setup with a pass-thru window.
Main Fare: 
7.6
Other Fare: 
7.3
Atmosphere: 
7