B. T.
We stopped in at Shepard 8 Smokehouse on our way home & got pulled pork sandwiches with fries, to go. The service was fast & the food was hot, fresh and delicious! If I’m not mistaken they make their own fries & they’re far superior to those frozen fries most places use. The pork was nicely seasoned (and not overly smoky), finely shredded, & a good amount was served on a toasted bun, along with just the right amount of sauce on the side. Will definitely be back to try more of their menu!
… moreCrystal McCall
Great food and friendly staff. I had the cheese burger with sautéed onions. It was seasoned just right. The coleslaw is different which made it delicious. The restaurant is clean and service is fast. I will definitely be back.
… moreNena S
We just got food for the first time at Stuckup’s. We got a smoked leg quarter, an order of sausage (2) pieces, and an brisket burger combo. The food was not bad, but nothing special at all. The taste was typical smoked BBQ flavor. The temperature of the food was barely warm. The worst part was no one greeted us. They had 2 customers eating inside, 2 waiting on orders to go and a truck in drive thru. We stood there for roughly 10 minutes waiting for someone to speak to us and take our order. The owner walked around us several times and never spoke. The 2 positive things are that the homemade carrot cake was awesome and the fries were good. Don’t think we will go back. $32 for typical isn’t good, but not being greeted made us feel very unwelcomed.
… moreMike Powell
Great food and very good people working there (seems like family owned and run but I didn’t ask). Nice atmosphere and super clean. I even tried their fried shrimp (skeptically) and they were very good! Give them a try because I don’t believe that you will be disappointed!
… moreIsmael Torres
First time and definitely going back, really good food and service
… moreLillia Vaughan
Food was delicious, their spicy peach wings were of the bomb.
… moreMartin Williamson
Got a smoked turkey and it was smoky to the bone .
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