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Persistent rumors have the fare at this BBQ pit improving, and we are pleased to report that this is partly true. The pork ribs, done with a modish spice rub, now verge on the excellent; also tasty are the hot links and Owensboro lamb. Unfortunately, the brisket remains hideous, with the texture of dry roast beef, and if you order the half chicken, they sometimes substitute pulled chicken mixed with too-sweet sauce. Best by far is still the plate of perfect biscuits with whipped maple butter.