Pappy's Smokehouse. This multi, multi-award winning restaurant smokes it meat, and it smokes it good! Huge smoker furnaces are stocked with cherry and apple wood in one side and large slabs of very high quality meat in the other. It is then left for four to fourteen hours, depending on the joint. What comes out is just out-of-this-world good. The super slow cooking process leaves it unbelievably tender with a delicious smokey flavour that is perfectly complimented by the sweet, sticky BBQ sauces that are offered on the side. The dining hall is one long row of wooden picnic benches with a few smaller tables off to the side. Paper table cloths, plastic cutlery and a help-yourself soda fountain. No five star, Michelin quality restaurant could ever compete with this. It is what food is all about.
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| Beef brisket with green beans on the left (note the pink smoke line) and pulled pork and BBQ beans on the right. Both served with sweet potato fries and a thick slice of bread. |
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