This is a certified, 100% barbecue joint. There are six lines on the menu which basically allow you to order various amounts of the perfectly cooked meat. Don't go in here with a headache as you'll hear the continuous chopping of the meat on the block behind the counter, over and over, chop, put in the trough, repeat. Pretty much necessary as the line never seems to recede. You can get chicken a couple times a week if you want a little variation and they serve ribs but only to go in a takeout bag.
I ordered the large tray which came with slaw & the famed cornbread from an 1830s recipe. The barbecue was very good, lightly smoked, and I especially like the added texture from the chopped crackings. They were crunchy but just gelatinous enough to give some added texture. There were a couple sauces on the table, one a pepper vinegar sauce and one the other a light tomato based vinegar sauce with some nice zip. The latter was my favorite and while the meat didn't need any sauce at all, it was a very nice compliment to turn the heat up a notch or three. The slaw was very good as well, very finely minced as I like it with a nice tang and just sweet enough. The cornbread is very dense, a 3"x3" square and shy of an 1" thick, and greasy. It might not be your favorite style of cornbread, it certainly isn't mine, but its about as traditional as southern cornbread gets.
All and all it was worth the drive to the (pretty much) middle of nowhere to sample this legendary barbecue. If you're on the trail definitely stop by, they'll be celebrating 70 years in business soon...crazy.
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