4/5 Jeff B. 3 years ago on Google
Came
here
because
The
Missus
(bless
'er)
and
I
just
can't
pass
up
the
chance
to
have
BBQ
whenever
we
can.
And,
boy,
am
I
glad
we
stopped
here!
Ordered
the
half
rack
with
two
sides-
mac
n'
cheese
and
collard
greens.
The
ribs
were
absolutely
first-rate,
maybe
the
best
I've
had
outside
of
Tennessee.
The
flavors
of
meat,
smoke
and
sauce
were
perfectly,
repeat,
perfectly
balanced
and
the
ribs
themselves
were
still
pink
and
moist.
The
mac
was
an
explosion
of
cheesey
goo
and
pasta
("think
you
used
enough
cheese
there,
Butch?").
Not
my
usual
thing,
but
it
worked.
My
collards
were
on
the
money,
not
overcooked
but
still
tender
and
flavored
with
bits
of
pork.
The
Missus
(bless
'er)
had
sliced
pit
beef
and
beef
brisket.
I
don't
honestly
remember
what
sides
she
had,
as
I
was
deeply
occupied
with
my
ribs!
Two
free
bowls
of
very
flavorful
beef
noodle
soup
started
us
off.
One
note:
There
was
a
very
generous
amount
of
black
pepper
in
the
soup,
which
could
have
been
a
disaster,
but
the
dish
was
so
flavorful
that
the
pepper
complimented
it
instead.
Counter
staff
were
pleasant
and
courteous.
The
space
was
an
eclectic
mix
of
nickknacks,
which
often
can
be
very
tacky,
but,
again,
the
blend
of
elements
worked
well
enough
to
interest
instead
of
annoy.
I
was
put-off
by
the
sight
of
the
kitchen's
microwave
oven
a
little
too
close
to
the
front
counter,
and
would
suggest
maybe
moving
'Chef
Mike'
somewhere
that
the
guests
don't
see
him
at
work...
All
in
all,
a
way
above
average
BBQ
experience,
and
can't
wait
to
go
back
to
sample
more!
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