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

bkarau's Review of Hemphill BBQ‎


A real, ramshackle, roadside joint.  Chopping noise as we walk up is a good omen.

Ribs and chopped beef are excellent and the weakest meats are still above average.

Sides are great with the exception of the PS.  Nice bite on the sauce.

Cooking on a 1967 Oyler (made a year before the patent issued), but it operates like an offset with the controls disabled.

Main Fare: 
Other Fare: 


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