Cuisine:

• Barbeque, Grill
• Others
• Southern

Smokejack Description:
Suburban barbecue rarely makes the grade, but Smokejack is an exception. Executive chef John Umberger has this fare figured out. Start with an appetizer of fried pickles, a Southern treat usually seen more in Mississippi than in Georgia. They're hot and crisp, and come with a mildly spicy mayonnaise "pink sauce" for dipping. Pulled pork with a proper South Carolina-style mustard sauce is spot-on. Tasty sides include a fine shredded (not chopped) cabbage slaw and corn pudding. Foregoing Brunswick stew in favor of smoked brisket is probably a good idea, as most of this suburban audience is from other parts of the U.S. Other non-'cue main dishes include grilled barbecue-glazed salmon and trout. Bypass the underwhelming wine list and go with any of the fine beers, such as local brews Red Brick and Sweetwater. For dessert, the chef makes a variety of in-house treats.


Be the first one to rate and write a review for this Smokejack restaurant!