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NEW Roadside SMOKED BBQ Rt 571 Jackson NJ

I was riding along and to my surprise I started to smell BBQ......
suddenly I see this NEW BBQ setup right in a farm field clearing on Rt 571 in Jackson...WOW!

The menu looks great and the owner you can see off to the right side of the rig is smoking the meats right in front of you also!

it's about a half mile before Stump Tavern rd / Bowman rd.intersection on 571 going west bound.

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  1. Heading to Great Adventure today, is it near there?

    5 Replies
    1. re: jethro

      Jethro it's about a half mile before stump tavern rd / Bowman rd.. intersection on 571 going west bound.

      1. re: Tapas52

        Hello, the address that you can put into your GPS is:

        Taste of Smoke BBQ
        747 Toms River Rd
        Jackson, NJ 08527

        1. re: TasteofSmokeBBQ

          Wow, that looks like a pretty sweet rig you have there Rory. Does Myron sponsor the company? Just wondering how you got his picture up there....pretty neat stuff!

          1. re: corvette johnny

            Myron, and the Mixon family are very dear friends of ours; he has really been very instrumental in all of my BBQ knowledge and training. I am a member of his competition team, and he has mentored me and been very helpful with the birth of Taste of Smoke. Though Myron and Jacks Old South does not have any type of franchising, he is very nice to agree to allow me to wrap the rig as you see it as a way to present the Taste of Smoke name.

            1. re: TasteofSmokeBBQ

              Awesome, thanks for the info. Myron is a cool guy and obviously knows his stuff!

    2. Went today. Nice find Tapas.

      Very nice people there with real smoke and good sauces.

      A bit out of the way for me and some picnic tables would have been nice, but good, honest food.

      Was about ten mins from GA and outlets there btw jethro.

      2 Replies
      1. re: seal

        Seal...glad you had a chance to try the BBQ there....maybe in time he will get some outside tables until it gets cold..meanwhile its a kool addition to Jacksons backroads for your BBQ cravings as there is nothing around here for that. I wonder how long they will stay at this location as that big expensive rig could roll away at a moments notice...?

        1. re: seal

          Hello thank you for the kind words Seal.

          We would love to have some tables, it was actually in our master plan to have tables with umbrellas, and in the winter to have a larger tent with sides with the portable heaters.....BUT!!! The town rules state that since our lic: is a MOBILE food vendor, we are not allowed to have these tables. Believe me, once you see our operation, you will understand that this would not have gone overlooked if the opportunity was there Hope to see you soon.

        2. We have stopped there twice the first time they said it was new and they didn't have food and they weren't ready yet. Ok we thought we will come back. The end of the next week we returned heading home from work starving and we stop. This time we stood there for 10 minutes without being acknowledged and when it was time for us to order we decided to just order containers of pulled pork to take home with us and that was too much for the staff to handle. They stated they don't have weights and measures n asked us if we wanted a platter. Why would you even be open for business without accomodating the customer, who is always right!!! Then they couldn't figure out how to sell sandwiches and platters without sides. If you are not prepared then don't open for business. People have enough stress throughout the week to deal with. All we wanted was sum takeout bbq and apparently that was too much to ask from a roadside bbq truck.

          3 Replies
          1. re: wadd666

            After reading about this BBQ truck here on Chowhound, I decided to drive out there from Freehold yesterday (Sunday) and get some lunch.

            I arrived at the location at approximately 1:45 PM and it was deserted / closed up / no one around. Should've probably checked first although I'm not sure how....couldn't find a website and the phone # got chopped off in the preview picture (later on I found if I clicked on the thumbnail photo, you could read more of the phone # but still can't be sure what the last digit is...also a website URL "tasteofsmoke.com" is in the picture in small type but when I go to it in my browser, nothing happens).

            However I would've fully expected that they'd be serving customers on a beautiful weather sunny 80 degree Sunday afternoon in early September. Too bad, by the time I got out there I had a real taste for some BBQ :-( Not angry, just very disappointed. Are they actually open for business or not ?

            Meanwhile, I guess it's back to Local Smoke in Neptune :-)

            1. re: bakersma

              We are sorry you are disappointed but We are closed Sunday and Monday. We are open Tuesday, Wednesday, Friday 11:00am - 6:00pm... Thursday 11;00am - 8:00pm and Saturday 11:00am - 3:00pm... We would love to have you come and visit us!

          2. Tried it the other day.
            I tried the two meat platter, Ribs & Brisket. For sides I chose corn bread and cole slaw.
            Also tried baked macaroni.

            I'd love to see this place succeed, the following is meant as constructive evaluation / advice.

            The brisket was very good, moist, with great flavor, not much smoke though. I have an impression the Au Jus it comes in dilutes the smoke flavor.
            However I really enjoyed it.
            The two sauces I sampled were both very nice.

            Next up were the ribs.
            Nice smoky flavor, unfortunately very fatty. They weren't cooked long enough for the fat to break down.
            I'll try these again, it may have been a one time issue, hopefully.

            Now for the sides:
            The corn bread was very nice, the best of the sides I tried.
            I would like to humbly suggest to change the cole slaw recipe.
            We dumped it out after one taste.
            I'll say the same thing I say in most NJ BBQ places.
            Why serve mushy noodles that taste predominantly of milk and flour with very little cheese?
            Skip the baked mac & cheese, and put your efforts into other items you already have.

            Spoiled by Texas BBQ

            1. Just got finished with our late lunch from here. Got there about 2:15pm and they had already run out of dark meat chicken and cornbread for the day. There were about 5 people in front of us and another 5 behind us when we pulled out. Seems as though word is getting around about Taste of Smoke.

              I can't find a menu online anywhere. They do have a Facebook page, but no regular website. I will post a couple pictures I took of their menu hanging on the food truck but it's weather damaged because it is only a printed paper slid into a plastic sheet protector. You will see in the picture. It would behoove them to invest in a better sign or at least post the menu online.

              There were a couple of women working the window, one line for ordering/paying and the other for pickup. Unfortunately, everyone sort of just mills around waiting for their order. The women seemed very nervous about getting each order correct and the cashier would stop taking orders after every other person in order to assist the order assembler. It really slowed down the line. They were very apologetic and pleasant about the delays but a better system is in order.

              I ordered a half rack of ribs ($13.00). They are rubbed with seasonings and smoked and served without the sauce. They were served wrapped in heavy duty foil then placed in a foil lined bag. There were seven bones in the half rack and they had a beautiful pink smoke ring. The smoke flavor really came through. They were not falling off the bone tender, they had the pull that many bbq aficionados love and the were very meaty.

              My husband ordered the Two-Meat Platter ($16.00), choice of ribs, brisket, pulled pork or chicken. He decided on the brisket and pulled pork. He was impressed by the meats. The brisket was moist and beefy with a noticeable smoke ring. The pulled porkwas also very tasty. Moist, shredded nicely, slightly smoked and not overburdened with seasoning. The brisket is served with a small amount of au jus, while the pork is served dry. There were a few different options for the bbq sauce on the side (do it yourself), Hickory BBQ, Honey BBQ, hot sauce and what I think is a mustard based sauce. We sampled each of the sauces, preferring the Hickory.

              The Two-Meat Platter comes with two sides, your choice of cornbread, three bean baked beans, homemade coleslaw or Baby Back Mac & Cheese, which is pieces of rib meat mixed in with elbow mac & cheese. He chose the baked beans (excellent with big pieces of bacon also) and the mac and cheese (dry, flavorless, missing cheese). We avoided the coleslaw on the advice of the review posted here and since there was no cornbread left, the sides were by default. The platter also came with a piece of "Texas Toast" bread.

              Overall, we were impressed by the mains and the baked beans. We wholeheartedly agree with the reviewer that said the mac and cheese needs work. The blue box would be an improvement or perhaps macaroni salad.

              We rate Taste of Smoke 3.5 stars out of 5.

              2 Replies
                1. re: Jerseygirl111

                  jersygirl & rickster.....after eating there myself the other day for lunch...pulled pork & briskett sandwiches....mack cheese, coldslaw,. I have to agree with all you have said so far above.....I also hope they can tweak their selections somewhat to perfection after they read these reviews, afterall you gotta make the customers happy. Great pictures BTW too. As Emeril would say I hope they "Kick it up a Notch" ...I will try it again in a month or two.......have a great day!

              1. Thanks, Tapas, and everyone else for addin' discussion of this spot to the NJ Chowhound "Lexicon." I really wanna try to stop by next time I'm down in that part of the OC. But, come on, seriously, lookin' for mac-n-cheese (or any sides) at a roadside barbecue pit??? That's like lookin' for a girl to take home through the bottom of a glass at a strip club . . . Deep inside, you know it's not gonna "happen", don't you???

                10 Replies
                1. re: MGZ

                  My husband and I look forward to trying it out as well. We haven't ever had any kind of BBQ in this area and just fire up the smoker ourselves.

                  1. re: Njchicaa

                    I recall you and I havin' swapped barbecue thoughts, chicca. And, I'm sure we'll do it again. But, there's somthin' to havin' hope and no clean up!

                  2. re: MGZ

                    "But, come on, seriously, lookin' for mac-n-cheese (or any sides) at a roadside barbecue pit??? That's like lookin' for a girl to take home through the bottom of a glass at a strip club . . . Deep inside, you know it's not gonna "happen", don't you???"

                    This might just be the quote of the year! Definitely made my morning....

                    Does anyone know what kind of wood(s) are used here?

                      1. re: corvette johnny

                        Well, people look for sides. I am not expecting gourmet, even average would be okay. There used to be a bbq place on Rt 9 in Forked River, eXtreme BBQ. Regardless, they had a fantastic side of...Corn pudding. It was really good. We asked the owner where he got the recipe, he said the side of the Jiffy box! He was looking for another side to offer and figured he'd try it. Said everyone loved it. A perfect example of it doesn't have to be fancy to be good.

                        The problem is they don't have the decency to offer entirely mediocre sides. If all the sides were uninspiring, it would be one thing but the beans are very good. When the potential is there, I feel it is laziness or inattentativeness holding them back.

                        1. re: Jerseygirl111

                          "Well, people look for sides."

                          That was kinda the point of the simile after all.

                          Nevertheless, way I see it, good beans roadside while eatin' good barbecue is something to be grateful for, not look to supplement. If I go to a bar 'cause they have solid beer and wings, only to discover that they're half off or that the House Band rocks, that's just extra sunshine.

                          Clearly, you are free to see the world a different way, but sometimes bein' a "Jack of all trades" has consequences. I mean, I'll put my beef ribs up against any in the State, but you wouldn't wanna have a slice of my carrot cake.

                          1. re: MGZ

                            It's not a matter of, "Looking for Mac & Cheese, or Sides."
                            It's a matter of, this is what they put on their menu and what they chose to serve.
                            I found that the main staples suffered (Ribs) and need more attention. It's attention and prep time that was wasted on mediocre side dishes.
                            Any pasta dish (in this case bake mac & cheese) has a short steam table life and will turn to mush.

                            1. re: rickster71

                              True about the life of macaroni. It does turn mushy if overcooked.

                              However this Queen of Carbs wants sides.

                      2. re: MGZ

                        MGZ, if you go to the oriental massage parlor in Edison you can get a happy ending to go with your Korean bbq next door...

                        Best of both worlds.

                      3. Stopped to check it out Friday night. They were down to just ribs and pulled pork. Ordered the half-rack and coleslaw which came to $16.50. When I got home was very disappointed to find 6 bones with barely any meat on them and a 1/4 cup of slaw. The ribs were tasty but nothing special and the slaw was bland. That meal was definitely not worth the money.

                        1. Sounds like the food is good and hope those folks do well but personally (and i could be in the minority) and based on the prices noted nd pictured I would be hesitiant to try based on paying $29 for two dinners to go from a road side stand and where the food is served in styrofoam containers which probabaly need to be re-heated. Again I hope they do well.

                          1 Reply
                          1. re: giant99

                            I just passed by tonight and there was a big line out front...

                          2. passed by today smelled the smoke a mile away :-)....& it wasn't the brush fire nearby lol....
                            long lines outside so I stopped in for lunch..it was sooooooooooo good kick ass falling off the bone ribs, tender melt in your mouth smoked brisket,
                            homemade cornbread and bacon baked beans! YUMMY!

                            2 Replies
                            1. re: Tapas52

                              Nice to finally meet you, NOT!!! That's ME in the picture, getting my sandwich there and $150 of BBQ to go, to write my review that will be posted in a few more hours. Went to the place because you and JerseyGirl recommended it and I find your reviews especially valuable... Didn't expect to see my ass on the board, however....

                              1. re: eapter

                                I wish I knew it was you ....lol

                            2. Finally made it to Taste of Smoke today, and after eating lunch there and taking home all sorts of things for the dinner I just finished, I still don’t know what I think about the place.

                              First let me say I’ll be going back, AND I’m excited about trying the Q when they finally get the new store open ( I heard today they’ll be doing burnt ends, more sides, their own lemonade, etc. AND got a description of the smoker they’re going to use [had to tear down a wall to get it in.]) There’s one other real BBQ place in the area (funnibonz – see reviews at http://chowhound.chow.com/topics/9221...) and to have TWO places within 30 minutes of the house is outrageous good fortune. There’s no such thing as BAD real BBQ. Let me also say that those of you who have read my other BBQ reviews know that I start with a couple of caveats: I like more smoke than is considered the competition-level standard, and I like more salt in my rub than is the norm. Take my preferences into account when reading the descriptions – I try to adjust when writing them.

                              I really, REALLY want to like this place. The people are sincere, knowledeable, and friendly; the location is so “foodie-destination-outrageous” that it needs to be in a movie; the rig is a work of art. I’ve been cooking BBQ for a bit over 20 years now, and to see serious, committed BBQ come into it’s own in this area is a dream come true. I may not even have to retire to Wilson, NC…

                              First the plusses:

                              The ribs are wonderful. I didn’t find any of the fattiness problem rickster71 mentioned last September. I’m posting a picture; although the smoke ring doesn’t look like there would be enough smoke, there was. The meat had competition-grade pull-back to it, but was perfectly tender, extremely aromatic, and beautifully seasoned. Unlike the post from September, today I was told they use hickory plus a BLEND of aromatic hardwoods, and that blend is perfect for the ribs.

                              The brisket is very good. I like Texas-style, post-oak, big smoke (think anyplace in Lockhart, particularly Black’s) and the pitmaster at Taste of Smoke doesn’t like the color oak imparts to brisket, (plus you can’t get post-oak in Jersey) so I’m not going to get the style I want here, but that doesn’t stop the brisket from being very good. It’s juicy, extremely tender, and although it’s not sliced particularly thin, it falls apart on a sandwich. Here, the downside is the perfume of the aromatic hardwoods – while perfect for the ribs, they don’t give me enough assertiveness for the brisket.

                              The beans are, as others have said, worth trying. I don’t know what it is about beans lately, but everyone is doing a non-traditional version, just like they started doing with mac and cheese a while back, and the version at Taste of Smoke is absolutely worth trying. They’re listed as “BBQ Baked Beans” and the BBQ smell is what knocks your socks off when you first open the container. Like the beans at funnibonz, they are an amalgam of bean types, but that’s where the similarity ends. My personal taste runs to the ones in Robbinsville, but taste both and decide for yourself – it’s a win-win test.

                              I have to note here that I do not at all apologize for talking about side dishes. I agree with Jerseygirl111 more than I do MGZ, and even go a step further: in locales where there are a huge number of great BBQ places (Lexington, Memphis, Wilson, KC) it’s often the sides that set a place apart. If you are going to offer BBQ, you have to perfect at least the sides and maybe a couple of desserts as well. It’s part of the culture; it’s part of the heritage; it’s part of the cuisine.

                              Next the “Neither Plus nor Minus” stuff:

                              The pulled pork suffered from too little bark (I got a sandwich, plus three large containers of take-out, so it wasn’t just an “unlucky portion” problem) and too little hickory. The meat itself was wonderful and sweet and tender, but it didn’t scream BBQ at me. My wife actually preferred it to that at funnibonz, (and I’m trying not to make this into a “competition review” but with two real BBQ places so close, comparisons are going to come up,) but she likes mine best – over the years she’s gotten used to my “too much smoke” style.

                              The Minuses:

                              As almost everyone else has said, don’t bother with the Baby Back Mac. It’s not a Mac and Cheese, so you can’t cry that there’s not enough cheese (although there should be) but the only good thing I can say about it is that the mac was perfectly cooked; tender and not at all mushy (I arrived around 1 PM.) The problem is that somebody left the flavor out. The rib meat was lean, a bit dry, and not flavorsome enough to carry the dish. Personally I use hog jowl and smoked ham hock in mine, but perhaps that’s overkill. In any case, it could use a good dose of sharp cheddar and a double dose of BBQ rub.

                              Second minus - the sauces. A BBQ place can't be judged by its sauces (even Famous Dave's has some really good sauces) but they have to be mentioned. The hickory sauce and the honey sauce are totally one-dimensional and don't begin to come up to the standard of the meat. The SC yellow is much too sweet and lacks balance. My wife is a SC yellow fanatic and this was so poor that she threw it out. The sauce labeled "Hot Sauce" actually seems to be an Eastern NC sauce, made with pepper flakes and cider vinegar, and was the best of the four, but not many people outside Eastern NC are fans of this style. If you are not, then bring your own sauce when you come here.

                              I’ll be going over to the new place once it’s open, and will probably post again; in the meantime, best wishes to Rory and the staff – as others have said, it’s ABSOLUTELY a place to keep an eye on. The basics are all there; what this place needs is for ownership to listen to the voice of the foodies on places like chowhound, and to react. It’s perhaps good business to stick with what seems to be selling (today there were 15 troops from McGuire behind me in line and from what others have said, the place is ALWAYS busy) but luckily BBQ people are a bit nuts and want perfection (“nuts” in a nice way – the only BBQ guy I ever met who wasn’t even close to being a people person was Willingham) and I hope Rory and the team will see our comments as cheering on a really good place into becoming a great place.

                              11 Replies
                              1. re: eapter

                                Great review! Sorry to hear they haven't improved the sides much. If the beans weren't so good, it would be much easier to write them off as not caring about the sides. Either up the cheese factor in Mac and Cheese or sell cold Mac Salad.

                                Glad to hear they are successful when nowadays so many eateries are closing up shop.

                                Question: Can I come over for dinner when you BBQ at home? :-)

                                1. re: Jerseygirl111

                                  Answer: that might be a GREAT idea for this summer - I've got three smokers here, and we might want to do a Chowhound get-together where anybody who wants to cook some BBQ comes over in the AM; anybody from chow who just wants to EAT some BBQ comes over in the afternoon, and we do a day of hanging in the pool, swapping food stories, and eating what everybody cooked... Used to do that kind of thing with the old Compuserve wine forum back in the early 90's - had people coming from as far as California and Georgia....

                                  1. re: eapter

                                    Sounds like an eGullet BBQ I attended a decade or so at Bobolink Dairy when it was still located in NJ...


                                2. re: eapter

                                  Great review ...BTW where wil the New Store version be located.....?

                                  1. re: Tapas52

                                    The new location:
                                    Taste of Smoke BBQ
                                    400 South New Prospect Road
                                    Brook Plaza (corner of New Prospect & County Line road)
                                    Jackson, NJ 08527

                                    It's way over on the east side of Jackson - right near the Lakewood Country Club, just off 526. Probably twice as long a drive from me, but those of you nearer the shore (or even nearer Freehold) will find it closer.

                                    My hope is that if Rory starts doing some interesting things there (like the promised burnt ends) he'll send a portion of them out to the trailer location. Burnt ends need a brick-and-mortar place with refridgeration - you can do your brisket for 12-16 hours, and assuming you started with a packer brisket with a full point, you have trim the point off and then start cooking that AGAIN to get your burnt ends. Not something you're going to do in one sitting, on the side of the road. Most guys do the trim, and then that becomes the NEXT day's meat to cook for ends. With some synergies like that, when the new location opens, BOTH locations will benefit.

                                    1. re: eapter

                                      Hopefully won't be serving "falling off the bone" ribs. A sure sign of overcooked or boiled meat.

                                      1. re: eapter

                                        eapter thanx for the info I know exactly where its at......

                                        1. re: Tapas52

                                          Burnt ends are a waste of the best part of the brisket IMO... Regardless, I look forward to checking these guys out

                                    2. re: eapter

                                      Thanks, eapter, for that mouth-watering reminder.

                                      1. re: eapter

                                        Taste of Smoke, Redux

                                        Waited for the new place to shake out some of the opening kinks, and went today for lunch. This second location is a bit of a trek for me, but I’ve been known to driver 3-4 hours on a BBQ quest, so at 50 minutes from Princeton, it’s still not impossible. The place is at a strip mall in the eastern-most part of Jackson, far away from pretty much anything (although coming from the east, it would be pretty close to route 9.) The strip mall is one of those depressing ones, with a lot of empty stores, and it’s hard to believe they’ll be able to survive on neighborhood business. To succeed, Taste of Smoke is going to have to be a destination restaurant, and I’m not sure they’re quite up to that yet.

                                        First an update to my original post (which was based on the double trailer rig setup on the other [western] side of Jackson) – the idea to have burnt ends at the storefront is apparently still in the game, but is now slated to start this winter. Their own lemonade hasn’t appeared yet. Their Texas sausage hasn’t arrived yet (this is something you DON’T want made in-house in New Jersey; you DO want it cased and smoked in Lockhart or Austin because of the availability of post-oak.) With that said, they’ve started having live music now and then – Blues, as befits a BBQ place. The Cobra Bros have already played there twice (Bob Del Rosso was their guest guitarist the first time!) and Sondra will be there with VyntEdge next weekend. The place is kind of tiny – the front counter section for takeout, a dining room with a dozen tables and a couple of TVs (and where they put the band) and a large back kitchen. The staff is friendly; the guy in charge (not Rory – he might have been at the rig today) seems to know what he’s doing (he used to have the restaurant next door) and is patient and careful in teaching the staff.

                                        From my original post:
                                        The ribs are wonderful. I didn’t find any of the fattiness problem rickster71 mentioned last September. I’m posting a picture; although the smoke ring doesn’t look like there would be enough smoke, there was. The meat had competition-grade pull-back to it, but was perfectly tender, extremely aromatic, and beautifully seasoned. Unlike the post from September, today I was told they use hickory plus a BLEND of aromatic hardwoods, and that blend is perfect --for the ribs.
                                        The brisket is very good. I like Texas-style, post-oak, big smoke (think anyplace in Lockhart, particularly Black’s) and the pitmaster at Taste of Smoke doesn’t like the color oak imparts to brisket, (plus you can’t get post-oak in Jersey) so I’m not going to get the style I want here, but that doesn’t stop the brisket from being very good. It’s juicy, extremely tender, and although it’s not sliced particularly thin, it falls apart on a sandwich. Here, the downside is the perfume of the aromatic hardwoods – while perfect for the ribs, they don’t give me enough assertiveness for the brisket.
                                        Well, the ribs are still good, but the aromatics are a bit muted; possibly coming at 2 PM I had ribs that had been out of the smoker too long. The brisket is still exactly as described above. I thought each could have used more salt/rub and more smoke, but I always point out in my posts that I like more salt and smoke than most people do.

                                        In the April post, I suggested the pulled pork had too little bark in the mix (you can always get more bark by breaking your shoulders into small pieces before smoking) and again it suffered from too little smoke. With that said, it is the best you’re going to find from Route 130 to Route 9.

                                        A common thread: I’ve been thinking about what I perceive the shortcomings of the meat to be, and I think perhaps it’s that Rory is still thinking “Competition Meat” when perhaps he should be thinking “Customer-Friendly” meat. You **NEVER** over-salt, over-rub, over-smoke your competition meat – the competition is about the MEAT pure and simple and you don’t want to do anything to hide that. For commercial BBQ, however, your rub, your smoke and your sauces can be a bit more over-the-top because your customer isn’t judging your meat side-by-side with 50 others, but rather looking for what he would consider a “BBQ Meal.”

                                        One meat I hadn’t tried before: the quarter chicken – part of what we ordered was the “Grand Sampler” and at $22 it was a huge bargain. 2 ribs, enough pulled pork for 2 sandwiches, enough brisket for 2 sandwiches, 2 sides, and a quarter of a chicken (either white or dark, your choice.) The quarter chicken could have fed 3 people by itself. It was juicy, smoky, and the skin had a some real kick to it. Do yourself a favor and try the chicken.

                                        The sides were as anemic as last time. The beans were not quite as good (although the smell is to die for) and the Baby Back Mac is still a huge disappointment. The “Greens” turned out not to be collard greens or mustard greens, but green beans, and pretty boring. The slaw is good, cut tiny so it’s perfect for atop a BBQ sandwich, but lacks any real kick to it. A little more cider vinegar and a dash of rub would do it wonders. The sauce is still weak (the basic sauce is a Memphis-style thick) which is kind of what you would expect from a competition-driven pitmaster to whom sauce is gilding the lily, but should be remedied for the commercial world.

                                        I’ll be back – and as with all BBQ, I suggest you try this place yourself because it may be more to your palate than mine.

                                        The bottom line – this is REAL BBQ, worth having REAL BBQ discussions about. If it were a Famous Dave’s or even a Pom-Pom’s (after Pom-Pom let the pitmaster go,) it wouldn’t be worth writing a review about. I can’t recommend all the food, but I **CAN** recommend your going there and trying it for yourself.

                                      2. Passed by today for lunch and to my dismay it was
                                        ALL GONE trailer and all!!!....I'm hoping they went on some competition trip vs closing up?

                                        3 Replies
                                        1. re: Tapas52

                                          From their website: We will be closing early at 6:00pm today, 6/27/2014, and closed tomorrow on 6/28/2014. Please join us on Sunday when we return to our regular hours! We hope to see you then.

                                            1. re: eapter

                                              Passed by today and its BACK with a long line !!