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 Old Time Pit Bar-B-Que

<<Update: This joint burned in March 2011, and has closed>>

The brisket, pork rib, atmosphere, and pork chop were all very good to outstanding.  The beef rib was cooked right, but over-rubbed.  Sides were standard fare.

MAIN FARE:Old Time Spread

  • Brisket - Fatty and lean are both "ON" today!  Good texture and great flavors... yum.
  • Rib - Now THIS is a good rib! Wowsa.
  • Sausage - OK, this kinda leaves me flat.  Doesn't taste as good as it looked.
  • Pork Chop - Double Boner... of course!  Thick 'n nice.  But a bit tough on the interior.
  • Beef Rib - Cooked until rendered.  Easily comes off the bone.  Rich beef flavor... but too much rub!


  • Beans - Seasoned with salt and black pepper (the rub).
  • Potato Salad - Standard mustard-based flavor. Texture is a mix of mashed and chunks.
  • Slaw - Ugh... there is a flavor here that shouldn't be here!


  • Coopers spin-off with pits enclosed in a screened room (smokehouse)
  • Cowboy-style bbq: Mesquite burned in a retort, with coals shoveled into the pits - directly under the meat
  • Sandwiched between KFC and Weinerschnitzel... it still feels like a barbecue joint
Main Fare: 
Other Fare: 


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