Cuisine:

• Barbeque, Grill

Andy Nelson's Barbecue Description:
Take out restaurant with small inside seating area as well as outdoor seating in nice weather. Casual.
Plenty of Baltimore football greats have tried their hands at the restaurant biz: Don Shula, Johnny Unitas and Ray Lewis all come quickly to mind. But none have a stronger hold on the hearts, minds and stomachs of Baltimoreans than former Colt Andy Nelson. His barbecue place in Cockeysville is, many believe, as good as it gets, above or below the Mason-Dixon. The specialty is Southern-style pulled pork---Nelson's an Alabama native---but there are plenty of other choices, including pit beef, brisket, and Memphis-style ribs, all slow-cooked over hickory for that signature fall-off-the-bone texture and deep-down-smoky flavor that 'cue lovers die for. And don't forget the terrific baked beans and cornbread. If you crave barbecue, look for the little joint with the pig on the roof. You'll be in hog heaven.


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