I would a whole lot rather you taste the flavor of the meat before you put anything on it. Taste the time and energy that went into it.

— Sam Jones

Whole Hog Extravaganza and BBQ MBA Event 2013 via eatocracy.cnn.com

webmaster's Review of Hard Eight Barbeque

Tour: 
  • Coleslaw: Vinegar-based slaw; Sweet & Sour; Blanched leaf; Some interesting stuff in here… good.
  • Spare Rib: Juicy & flavorful; Not over-rubbed. It’s a TOUGH rib with great flavor
  • Potato Salad: Mustard-based; skin-on; Extra onions & veggies add crunch
  • Sauce: Honey-sweet. Good spice.
  • Jalapeno Sausage: Loose & juicy. Great Flavor. Great Spice. Love it.
  • Brisket: Great salt & pepper rub flavor balance with the meat & mesquite. Chewy on the finish… (could have been greatness)
  • Pork Chop: It’s a double-boner; Tender & Moist; Fairly bland… smoke only.
  • Atmosphere: Coopers knock-off; owner was friendly; free beans & iddy-biddy cups of beer; order from the pit; weigh & pay inside; nice patio area
  • Sausage: Firm, with a bit of a tough casing. Mild spice on the finish
Main Fare: 
7
Other Fare: 
8
Atmosphere: 
9