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 Short Sugars Pit Bar-B-Q

I thought the sliced was better than the chopped today... primarily because it seemed the fresher of the two.  The atmosphere and dip are unique, and must be experienced.  

MAIN FARE:Short Sugar's Spread

  • Sliced - Smoky flavor does come through.  Fork tender, with a little chew.  Bonus for not being held in a steam pan.
  • Chop - More fat = more flavor! Mushy... this has been held awhile?  Chunks have a much better texture and smoke flavor.  I like the fact that it is hand-chopped.


  • Pups - Oniony & a bit chewy.  Good with the dip.
  • Slaw - White, with flecks of carrot.  Light vinegar and cream dressing.
  • Dip - Worchestershire & honey are prevalent.  Different than every other we've tasted.  Unique and good.
  • Combo of slaw, sauce, and pork is good.

ATMOSPHERE:Short Sugar's Pit

  • Great drive-up appeal
  • 50's era drive-in that still offers curb service
  • Diner feel inside 
  • Friendly & prompt service
  • Pit is worked from inside the kitchen area.  It is not too busy right now, but looks as if that area might become a "hot corner" during busy times.
  • Cue is started on an electric smoker, then finished over hardwood

Short Sugars Drive In on Urbanspoon

Main Fare: 
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