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 Smokehouse Bar B Que

Main Fare:

  • Brisket still needs some more time to become fork tender, but some bitterness is already present here. 
  • Rib has a pretty clean flavor, and the right amount of dry rub that has a bit of spice.  Flavors are good and the rib has rendered fully... in fact it is cooked to the point that the rib is completely falling apart.
  • Sausage is a commercial product such as Hillshire Farms, but the casing is nicely crisp and 'snaps' to give access to the soft interior.
  • Beef link is overcooked.  Crisp and chewy casing packs a good meaty flavor, but even the insides are dry.  There is a nice spice on the finish.
  • Hot link is the standard variety: red casing; hot dog consistency.  It is salty with some heat at the end.

Other Fare:

  • Boudin is gooey, falling out of the casing, and spicy.  Good.
  • Potato salad is a creamy, mustard-based variety with chunks of potato for texture.  Has some pickle juice or vinegar to give it a 'tang'. Very good.
  • Slaw is crisp with a thin cream sauce.  Nice.


  • This place has been here quite a while, and the current owner has held it the last 7 years.  He is dealing with some serious health issues, but looks pretty spry for someone that just lost a kidney.  He has a great attitude, and shows us around his smokehouse.
  • Even though Harry is gone, locals still refer to this place as "Harrys' Smokehouse".
Main Fare: 
Other Fare: 


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