Jason Harvey
Google
As a longtime BBQ chef and pitmaster, I make it a point to support local smokehouses and see how others approach the craft. I recently stopped by this spot after noticing their BBQ signage and decided to give it a try. I ordered a sampling of staples—pulled pork, half rack of ribs, mac and cheese, and baked beans—to get a well-rounded sense of their menu.
Starting with the baked beans, the flavor was solid with a nice hint of sweetness and smoke, but I ran into an unexpected gritty texture near the bottom of the serving cup. It appeared to be some form of ground meat mixed in, which could work if executed properly, but in this case, it disrupted the otherwise smooth profile.
The mac and cheese lacked depth. It was creamy, but under-seasoned and needed sharper cheese or a blend of cheeses to elevate the flavor. As it stood, it came across as bland and one-dimensional.
The pulled pork was unfortunately dry and under-seasoned. I didn’t detect much of a bark or smoke ring, and there wasn’t any clear rub or mop sauce to boost its profile. It had the texture of something reheated, which compromises the integrity of good pork shoulder.
The ribs were the most disappointing. They arrived pale and dry, with no visible smoke ring, bark, or evidence of a dry rub or glaze. The flavor lacked the depth you expect from low-and-slow cooking, and the meat clung to the bone—indicating they may have been cooked too fast or at inconsistent temperatures, possibly over dirty smoke.
On a positive note, the staff was friendly and welcoming, which is always appreciated. I took my food to go, so I can’t comment on the dine-in experience, but service at the counter was great.
All in all, I spent close to $40 and hoped for more flavor and attention to BBQ fundamentals. With some refinements to technique—particularly in fire control, seasoning, and finishing—this place has potential. BBQ is a craft built on patience, clean smoke, and layers of flavor.
