So about a week and a half ago I posed the question: "Who has the best barbeque"? Not surprisingly I received several recommendations for establishments in Memphis and the Carolinas. However the spot that stood out was a barbecue joint in Easton, Maryland called, you guessed it, The BBQ Joint. It seemed like fate that I should try this place since I was going to be driving through Easton on the way to visit a friend anyway. So I just left a few hours earlier and stopped in to say hello to the fine folks at The BBQ Joint and see if their barbecue really is "THAT GOOD"...it is.
I pulled up a seat at the counter (if only because all the tables outside were occupied) and was immediately greeted by L.D. and Corey who were working the kitchen, which is in full view of the dining area and then met the manager, Jessica. On my return trip Friday I met Jenn, Rio and Brittany. One of the first things that caught my attention were the people working here. Each one of them was genuinely happy, smiling and sociable and it they really enjoyed what they were doing and that shows through.
Now for the record I am no barbeque connoisseur, but I think the food at The BBQ Joint is fantastic! So much so that I am now going to try and find a Kansas City Barbeque Society sanctioned class for judging just so I can get a better idea of what makes great barbeque. I ordered the Barbeque Sampling Platter with a sweet tea and sides of corn bread, collard greens and coleslaw. This not so little plate comes with brisket, St. Louis cut short ribs, pulled pork and chicken. I will say this, everything on that platter was great. But while the chicken and ribs deadlocked for second the brisket was out of this world! I mean straight to the moon, turn right, three times around the milky way and hang a left to Jupiter OUT OF THIS WORLD FANFRICKINTASTIC!!! Now when you have food this good with people who are happy and enjoy what they are doing, so happy in fact that some of them will not change their shifts because they will miss the regulars they have that come in at specific times on specific days....you have a guaranteed winner!
Trust me on this one folks; do yourselves a favor and pick a day, any day except Sunday, jump in the car an go visit the fine folks at the BBQ Joint. They are only 90 minutes from Baltimore on the other side of the Bay Bridge. Once your finished, ask Jenn for places nearby to go while your there, she'll give you a whole list of things in nearby Oxford and Saint Michaels.
A few other things to note about The BBQ Joint. As I understand it, Chef Andrew Evans was a classically trained chef who enjoyed doing barbeque as a hobby and eventually decided to try his hand at making a go at a barbeque restaurant. He is apparently very particular about his suppliers and the quality of the products used at his restaurant. So much so that everything, from the coleslaw to the corn bread and even the dry rubs that are for sale are prepared on site at the restaurant.
I give The BBQ Joint 5 plates and my "Jeff Approved" Status as well.
Enjoy!
I pulled up a seat at the counter (if only because all the tables outside were occupied) and was immediately greeted by L.D. and Corey who were working the kitchen, which is in full view of the dining area and then met the manager, Jessica. On my return trip Friday I met Jenn, Rio and Brittany. One of the first things that caught my attention were the people working here. Each one of them was genuinely happy, smiling and sociable and it they really enjoyed what they were doing and that shows through.
Now for the record I am no barbeque connoisseur, but I think the food at The BBQ Joint is fantastic! So much so that I am now going to try and find a Kansas City Barbeque Society sanctioned class for judging just so I can get a better idea of what makes great barbeque. I ordered the Barbeque Sampling Platter with a sweet tea and sides of corn bread, collard greens and coleslaw. This not so little plate comes with brisket, St. Louis cut short ribs, pulled pork and chicken. I will say this, everything on that platter was great. But while the chicken and ribs deadlocked for second the brisket was out of this world! I mean straight to the moon, turn right, three times around the milky way and hang a left to Jupiter OUT OF THIS WORLD FANFRICKINTASTIC!!! Now when you have food this good with people who are happy and enjoy what they are doing, so happy in fact that some of them will not change their shifts because they will miss the regulars they have that come in at specific times on specific days....you have a guaranteed winner!
Trust me on this one folks; do yourselves a favor and pick a day, any day except Sunday, jump in the car an go visit the fine folks at the BBQ Joint. They are only 90 minutes from Baltimore on the other side of the Bay Bridge. Once your finished, ask Jenn for places nearby to go while your there, she'll give you a whole list of things in nearby Oxford and Saint Michaels.
A few other things to note about The BBQ Joint. As I understand it, Chef Andrew Evans was a classically trained chef who enjoyed doing barbeque as a hobby and eventually decided to try his hand at making a go at a barbeque restaurant. He is apparently very particular about his suppliers and the quality of the products used at his restaurant. So much so that everything, from the coleslaw to the corn bread and even the dry rubs that are for sale are prepared on site at the restaurant.
I give The BBQ Joint 5 plates and my "Jeff Approved" Status as well.
Enjoy!
