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

assman's Review of Smokehouse Barbecue

Tour: 

Main Fare:

  • Brisket - Moist, firm stand-up brisket
  • Ribs - Fall off bone, clean bark, no rub present, nice flavor
  • Sausage - meaty texture, good casing, little bland

Other Fare:

  • BBQ Sauce - Red, thick, nasty
  • Potato Salad - celery, mustard, pimento
  • Slaw - peppery, fresh crunch
  • Beans - it's got a kick to it.  I like it.

Atmosphere:

  • Sit Down Restaurant.  Lot's of smokers. Looks like a 70's joint for senior citizens
Main Fare: 
6
Other Fare: 
5
Atmosphere: 
5

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