For $2 more, the pork sandwich (as well as the pit ham and beef sandwiches) can be converted into a platter with two sides, which include really impressive versions of collard greens (not watery like at a lot of places), potato salad (not all mushy), coleslaw (not soupy) and baked beans. There are also good and crunchy fried onion rings, and tasty cornbread.
The other menu attractions here are baby back ribs and smoked chicken. The chicken is worthy, with tasty skin, but just a tad dry and ordinary inside. But the hickory-fired ribs are terrific, meaty and, yes, falling off the bone, with a full-bodied cider-based rub that is a pleasure to eat.
The pit ham sandwich was very good, too, a big soft pile of very thinly sliced sweet-and-smoky ham. So were the meaty smoked house wings. Fans of this kind of eating will appreciate the sweet tea and be disappointed that lemonade is served out of a dispenser. There is bread pudding on the menu, but we were far too stuffed on each of two visits to think about it. Very good Southern-style poundcakes are brought in for dessert, too.
