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 Hickory House Bar B-Q



  • Rib - Best tasting rib of the day.  A bit of a conundrum here:  It is a bit dry (as if overcooked), however the meat doesn't come easily off the bone.  Maybe cooked a little too hot & fast?
  • Brisket - is moist on the plate.  Fatty is falling apart... However, you somehow you can't chew through this stuff.  Lean is worse.
  • Sausage - Eckrich.


  • Potato Salad - Salty.
  • Cole Slaw - is very good. Creamy sauce with a vinegar tang, and a bit of spice on the finish.
  • Pintos - Plain.
  • Baked Beans - Chili beans made into baked -- doesn't work for me.
  • Sauce - Heavy worchestershire.
  • Hot sauce - Chili spices with plenty-o-kick.
  • They serve true Texas Toast here -- that's a bonus!


  • This place has a "drive-up" feel to it... I almost expect waitresses on roller skates to come out and take my order.
  • They do have a drive-thru window
  • Eclectic interior; a hodge-podge of different rooms, each with a separate look & feel.
  • Been here for 34 years - "Dad" opened in 1975
Main Fare: 
Other Fare: 


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