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Reviews
Barry
Saw the smoke coming from the smoker as I was driving down the highway. We decided to stop in and check it out .got the pulled pork and potatoe salad .the sandwich was nice size potato salad was home made good .the home made bbg sauce it was different then I’m use to but had a great flavor.Two guys working there were awesome took the time to talk about there smoking process. If your at blue marsh over the weekend stop in the church parking lot check them out.
… moreKordel Eberly
Nice guys, run a BBQ food truck/trailer Thursday through Saturday (?) in the parking lot of the church here.
I’d love to have a great BBQ place on my way home from work. Unfortunately, this is NOT a great BBQ place.
I tried it twice, in both cases taking a container of Pulled Pork and “Pulled Beef” (shredded brisket) home. One time I also got a Pulled Pork sandwich, which looked good on paper – (complete with “chefs special” aoli).
I’m not sure how to best describe it, but on both instances (weeks apart), the BBQ was simultaneously DRY and WET (not moist, actually WET), and tasted burned. I’m no pitmaster, but I’m assuming they cook the BBQ way too fast (burn it), it gets dry and tough, and so they add back in some broth or something to add moisture? (I may be completely wrong).
Regardless, I had high hopes, and so I leave this feedback in hopes that the guys will take note, do some research, improve their craft – and maybe in a few months I’ll try it again and have a better experience.
… moreI’d love to have a great BBQ place on my way home from work. Unfortunately, this is NOT a great BBQ place.
I tried it twice, in both cases taking a container of Pulled Pork and “Pulled Beef” (shredded brisket) home. One time I also got a Pulled Pork sandwich, which looked good on paper – (complete with “chefs special” aoli).
I’m not sure how to best describe it, but on both instances (weeks apart), the BBQ was simultaneously DRY and WET (not moist, actually WET), and tasted burned. I’m no pitmaster, but I’m assuming they cook the BBQ way too fast (burn it), it gets dry and tough, and so they add back in some broth or something to add moisture? (I may be completely wrong).
Regardless, I had high hopes, and so I leave this feedback in hopes that the guys will take note, do some research, improve their craft – and maybe in a few months I’ll try it again and have a better experience.