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

Smoke Daddy's Review of Sams Bar-B-Cue

Joint: 

 MAIN FARE:Sams Crew

  • Mutton - This is one of the few places around here that prepare mutton.  Dominated by the sauce, but y'know ... Its mutton, baby! 
  • Sausage - Beefy, greasy.
  • Brisket - Damn, this brisket is good tonight! Sauce.
  • Ribs - Greasy, saucy ... finger lickin' good.  Mmmm.

OTHER FARE:

  • Not rated on this trip

ATMOSPHERE:Sams Pit Boss

  • Hole-in-the wall, east side joint
  • Where folks come to get their late-night BBQ fix
  • Waunda took care of us, and knew her 'Q
  • Patio Dining
  • BYOB
  • SRV

Sam's BBQ on Urbanspoon

Main Fare: 
7
Other Fare: 
0
Atmosphere: 
8

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