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  • Well Y'all, Im gonna put it like this. Yes the meat is tender and juicy! Cornbread moist and sweet. Mac&Cheese fresh and tasty. And that my friends is where the road stops! Breaded fried okra was frozen? Andouille sausage comes frozen from local Shamrock vendor...lol, not sure what they know about Creole sausage making??? I spent 30 of my 52yrs on the planet in the deep south, eating open pit BBQ at least once a week. From Memphis, through the Carolinas, to Georgia and down into Jacksonville Fl. Yes I know what SWEET, SMOOTH, SMOKEY BBQ taste like. From the wood used to the base of the sauce itself, (be it Vinegar base, mustard, or tomato base) Its the combination of these few ingredients combined with a whole lotta LOVE, that brings that wonderful taste to life. And while Danky's certainly is not lacking in the passion. Their quest for that smooth blend is definitely missing! Mesquite wood is all they use and while a hint of the hard wood is pleasant, most especially when combined w/hickory, cherry, pecan. By itself its very harsh & sharp! Their sauce very runny and not that smooth, too vinegary. That same sauce tainted the bake beans and combined with a lot of onions they were just wrong. Restaurant is small storefront, where folks ask to share your table as space is limited. And the meat comes out of a giant stainless steel box. No open pit here??? Music was GR8! My quest for good Southern BBQ continues.
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