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 Evetts Bar-B-Que

  • Brisket: Smokey cut from the fatty side. Mushy, pot-roast texture from the oven/steam pan/crock pot.
  • Spare Rib: Wet rib. Sweet sauce has been applied while it was waiting in the crock pot. Falls easily off the bone, but meat is mushy.
  • Sauce: Thin & hot. Sweet & tangy. Good.
  • Beans: Thick & hot. But not too much going on here... lacks any depth of flavor.
  • Potato Salad: Sweet! K-Dog says it tastes like a breakfast cereal... and he's right: It tastes like there are fruit loops in the potato salad!
  • Atmosphere: Picnic tables out front on patio. Big plastic cow head on dining room wall. Meat cooked on mesquite and kept warm in crock pots. Bob agrees to show us his custom-made pits.
Main Fare: 
Other Fare: