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ssweeney's Review of Williams Smoke House | "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 Williams Smoke House

  • Brisket: Firm & Lean. Nice blend of spices in the rub... brisket is very smokey. I can taste the hickory; nice smoke ring. A bit chewy on the finish.
  • Spare Rib: Very Smokey! Top flap is a bit chewy, though. Oh, but the rest is tender and beautiful! What a pleasant way to start the day.
  • Sausage: Made by a friend of Willie B's. Good stuff. Beefy, with a nice spice on the finish. Flecks of red pepper. Medium ground; nice casing... smokey.
  • Sides: PS is good. Mustard-based; Beans are also good; CS has a sweet & sour thing going on...
  • Sauce: Very nice. Goes well with both beef and pork. Liquid smoke doesn't cover, and it has a nice spice.
  • Atmosphere: Willie is a retired welder for GE. He was extremely gracious and hosted a tour of his place. New addition this year was a second structure (complete with new pits). Uses post oak with a bit o'honey for flavor/smell. He's passionate about traditional pit cooking... I'm impressed -- and ready to eat!
Main Fare: 
7.1
Other Fare: 
7
Atmosphere: 
8