This location is closed
Why We Go: Here's a welcome addition to the city's BBQ-scape--an honest-to-goodness Southern barbecue joint where everything is made on premises, even the desserts. The meat is slow-cooked over hardwood lump charcoal and wood logs by "certified pit master" Jay Brodie. Works for us.
What We Eat: Alabama-style sauce has a vinegary mayonnaise base, best sampled on the pulled chicken. The star dishes--ribs, Bamalaya barbecue stew, pulled pork--are knockouts.
What We'd Change: How about delivering that goodness?