Saturday, August 13, 2011

Smokey's Satisfies

If you’re not paying close attention, you could drive right by Smokey’s BBQ Shack (www.smokeysshack.com) in Morrisville and never see it.
     
But the building’s nondescript exterior and lack of prominent signage hasn’t stopped people from discovering this bona fide emporium for protein enthusiasts. Consider the juicy, Memphis-style pulled pork, the succulent beef brisket and the lip-smackin’ good spareribs.
     
It’s all served in one of the most unpretentious environments around. Just witness the cinderblock walls, wood-slat-chaired seating for 49 and order-at-the-counter protocol.  

Then there are the zany signs, such as one at the entrance that reads: “No trespassing. Violators will be shot. Survivors will be shot again.” A sarcastic notice near the cash register indicates: “Complaints will be heard on the second Tuesday of next week.” A clock on a wall is set to 5 p.m. and never changes.  

Proprietor and Raleigh native Kevin Mote exudes a good-ol’-boy charm and fun-natured persona that endears him to a loyal customer base. You rarely see him without a smile on his face.

When it comes to the food, you can’t go wrong with anything on the menu, most of which is dry-rubbed and cooked anywhere from 10-15 hours on a hybrid cooker fueled by propane and hickory wood. My favorite menu item is the succulent sliced brisket. Go for a regular-sized serving instead of a large or you’ll be asking for a doggie bag for sure. If you’re in the mood to feast on a bit of everything, a house-favorite sampler plate contains brisket, pork, wings, a rib and a side.

Speaking of sides, here are some surefire selections: creamy coleslaw, macaroni & cheese, fried okra, Brunswick stew and special baked beans cooked in a tangy sauce.
     
Smokey’s also has 20 picnic tables out back near a small yet serene pond.

Be sure to go early at lunchtime, as the parking lot starts filling up around 11:30. Be sure to tell ‘em Lunchboy sent you!

Smokey's BBQ Shack on Urbanspoon

Photo courtesy of Jonathan Fredin and Cherokee Publishing

No comments:

Post a Comment