The menu is simple, but it does include a few items of note. The spicy boudin was outstanding, with a casing taut and crisp enough to be eaten and a filling that was a good balance of savory, gamey, and spicy. You’d have to go to Louisiana to find better, but you could go a whole lot farther and still not turn up a better cobbler anywhere. We sat there for a long while, alternating bites between the pecan and peach, but a winner couldn’t be declared. Get them both—and some more to take home.
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Getting top-shelf brisket here takes some effort, but it’s worth it.
Owner and pitmaster Bob Allen is just as guarded as he is hospitable, so don’t expect a pit tour here. But though we could not see the equipment, we were assured that no gas was used in the preparation of the meat. The menu is simple, but it does include
This joint is a family affair run by the tight-lipped Bob Allen, his wife, and son. A steel wood-fired pit was hidden by a fence, and they weren’t willing to give us a tour. Bob assured us that “there’s no gas up on this hill.” It’s all hickory