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  • THIS is some good barbecue! It's not the location, in an industrial part of Phoenix. It's not the building, a small, non-descript single story brick place. It's the meat, slow smoked over wood coals, until it reaches smoky, juicy perfection. People have noticed. I got there for lunch just before they opened at 11, and the parking lot was already full, doors closed, with a line outside the door. I stood in line and smelled the barbecue for a good 40 minutes (on a Wednesday). With that aroma in the air, I just couldn't leave, but I sure wouldn't want to see that line on a Saturday! The owner was awesome, sharing a taste of smoked sausage and brisket with me as I got closer. Brisket it is! I paired it with a pork rib, beans and jalapeño grits. Usually the sides at most barbecue joints aren't worth talking about, but these were excellent. Beans were meaty with a little barbecue thrown in. Normally you'd expect cornbread, rather than grits, but jalapeño cheddar grits were enticing, and darn good. The pork ribs are Spareribs, not baby backs. There was a little seasoning, and a long slow smoke which left the meat soft and juicy, and just ready to come off the bone with a little tug. The star of the show, however, was the brisket. You can get it fatty or lean. I tried both, and they were excellent. The brisket is seasoned with salt and pepper that's not overpowering, and a great smoke flavor. Neither the smoke or the seasoning are too strong, so you can really taste the meat. Three flavors of barbecue sauce are available, but I don't think you need any. Just savor the meat, smoke and seasoning. Fantastic. This was a great find in Phoenix, the kind of place I'd expect to find in Austin, Texas. It's been discovered, so there's a wait, but don't let that scare you. If you like barbecue, it's worth the effort.
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