Cuisine:

• Barbeque, Grill

Dean's Barbeque Description:
Roger Dean's parents (especially his mother) launched this operation more than 50 years ago, and he is passionately continuing the tradition. The meat for this barbecue is smoked over low heat and on oak/hickory wood for 15 hours, he says, before it sees any customer's plate. Roger still lives in the adjacent simple frame house where he was born. He's up early to put the fresh hams on so they can cook slowly the requisite amount of time. It's the old fashioned way. He dislikes ribs, so he only does chopped pork, mixed with a bit of the very tangy barbecue sauce. Good Brunswick stew---simply tomatoes, meat and corn---is the ideal side dish. Tradition rules!


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