Tom Sietsema visits Pork Barrel BBQ for his First Bite column this week and results were a little more mixed than barbecue nerds would have you believe. Though he praises the St. Louis pork ribs, the coleslaw and the mac 'n cheese that consulting chef Will Artley dreamed up, the Washington Post critic is not too thrilled with a couple of the other sides and an "arid brisket that goes down like over-cooked roast beef and needs a flavor infusion from one of the squirt bottles on the table." [WaPo]
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