The project went pretty good until I broke the truck, looks like a follow up trip after it gets repaired will be in order. The BBQ I had while I was there was, hummm, how do I tactfully put this, ok, I guess. I have been cooking for some time and I pride myself in a flavorful, moist, tender, smoked piece of meat. Well what is this 'chopped' meat thing?? I pull or slice mine, sort of a sign of quality cooking? I usually ordered a combo plate with Beef and Pork just to try different stuff, personally I could not tell where the pork stopped and the beef began, the texture of chopped meat was the same and the flavor, well lets just say it was ok. Sauce, I don't like sauce on the meat when it is served (I do not do this with my product) I want people to add it as they see fit. Is it to cover up a marginal meat? or do people just think sauce IS BBQ? I may be the odd man out but I really do not care for Pork ribs, I would much rather have Smoked sausage or sliced brisket. Is there any one that can shed some light in my narrow minded way of thinking and convince me that what they serve IS BBQ? I am (as always) willing to entertain ideas no matter how far fetched I think they might be, I will try it (Usually anyhow). Enlighten me, please!

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ