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This newish barbecue joint off East McNab Road in Pompano Beach prepares authentic Southern cookery with a high-tech, modern twist. Instead of burning whole logs or wood chips, the restaurant employs a $10,000-plus rotisserie pellet cooker that uses compressed sawdust pellets to impart a heady smoke flavor into the meat. Owner Dave Audet is the pit master -- he cooks meaty St. Louis ribs with a hearty layer of bark. His brisket is equally delicious, sporting a smoke ring so red and pronounced that it looks painted on with a magic marker. Texas-style sausage is dynamite stuff, as are homemade baked beans, moist cake-like corn bread, and some of the finest waffle-cut sweet-potato fries you're likely to find. The restaurant is clean, bright, and spacious, making it a great destination for slow-and-low cookery.