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 Packsaddle Bar-B-Que

My favorites were the brisket (minus the outer brown), potato salad, and homemade vanilla ice cream.

MAIN FARE:Packsaddle Spread

  • Brisket - Looks like it will be dry... but its not.  Meat has a thin smoke ring, but smoke flavor is evident.  The surface/ring is a little bitter.
  • Rib - This is a monster rib.  Good color.  Meat comes off the bone with a little work. The thicker portions are not yet fully rendered.
  • Beef Rib - First one of the tour.  This rib still has a long way to go before it is fully rendered.  The meat thermometer may register "done" for beef, but it is not ready for prime-time.  Looks like it would be good when finished...
  • Sausage - Good flavor, with some heat.  Casing is not tough, but has a nice snap. Good.


  • Beans - Standard pintos.Packsaddle Counter
  • Potato Salad - Good flavors, with a crunch (onion, celery). Very good.
  • Slaw - Standard creamy style... a bit of crunch has left the leaf.
  • Sauce - Thick with plenty of ketchup & worchestershire.  Spice on the finish.
  • Homemade vanilla ice cream - Very good!


  • Good drive-up appeal; near the lake
  • NASCAR tribute to #3 (Dale) in the large dining roomPacksaddle Oven
  • Nice folks: both the servers & the customers
  • Comfortable place to sit and have a meal
  • CMT on the TV

Packsaddle Bar-B-Que on Urbanspoon

Main Fare: 
Other Fare: 


Post new comment

The content of this field is kept private and will not be shown publicly.