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 Billys Old Fashion Barbecue‎

Main Fare:

  • My first slice (sauced) seems to be moist and fully rendered, with some bitterness noticed in the bark.  Second piece (without sauce) is chewy, not fully rendered. and more bitter. 
  • Rib is unnaturally hot - reheat?  There is some creosote in the rib... evident even underneath the sauce.  Second piece seems modestly better.
  • House made sausage has a good meaty flavor, and a nice spice.  This is a good sausage!

Other Fare:

  • Mustard based potato salad with lumps of potato. Good.
  • Baked beans are standard fare, with some Texas Pete added for zip.  Sweet + Hot.

Atmosphere:

  • Billy's sister-in-law is working the counter.  She says they've been here "20 something years".
  • Billy has to step out back for a radio spot.  His spot airs on the radio while we are in the front room.
  • Everything here comes sauced by default... just FYI.
  • Locals must carry-out their barbecue, because the dining area is in need of some repairs.  Double-Boner points out that there is a difference between a joint with "character" and a joint with years of neglect.
  • After finishing the radio spot, Billy is enjoying a beer while getting ribs ready for the dinner hour.
Main Fare: 
6
Other Fare: 
7
Atmosphere: 
6

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