The scent of an open barbecue pit gets the meal started before an order is placed. Inside, the setup is refreshingly straightforward: study the smoked meats and sides, order at the counter, then settle in with a tray of barbecue or carry it out for later.
This Albuquerque stop has the casual, slightly playful character of a country store rather than a formal smokehouse. Artwork and simple furnishings add to the relaxed setting, with tables and benches indoors and patio seating available outside.
It works neatly for a fast lunch, but there is plenty on the menu to turn a quick stop into a proper spread. A sandwich can be the whole plan, or it can be the opening move before sides, ribs, a loaded potato and banana pudding enter the picture.
Start with the brisket
Brisket is the anchor here. The slices arrive thick and generously cut, with a moist, tender texture and enough seasoning to stand on their own. It is available by the portion and by the half-pound, useful when the table wants to sample more than one meat.
Pulled pork is another dependable choice, offered on sandwiches as well as in larger meat orders. Both it and the brisket have enough smoke and seasoning that sauce can remain an optional extra rather than a rescue operation.
For a quick, hand-held lunch, brisket and pulled-pork sandwiches put the focus right where it belongs: on the meat. They also leave room for the side dishes, which are not an afterthought here.
Ribs, turkey and sausage for a broader tray
A half-rack of baby back ribs makes a more leisurely dinner choice. The pork ribs are notably meaty, the sort of order that gives a barbecue tray some satisfying heft without requiring a full sampler-style meal.
Smoked turkey provides a lighter-looking alternative without sacrificing moisture. It turns up on plates and also makes sense atop one of the restaurant's oversized baked potatoes.
Sausage brings a different texture to the mix, including a noticeable snap at the bite. Jalapeño sausage is the spicier option for diners who want a little extra kick alongside the smoke.
Sauce on the table, not necessarily on the meat
The house barbecue sauce and Sissy sauce are natural companions for a mixed order of meats. A little sauce can change the rhythm of a plate from bite to bite, especially when ribs, sausage and pork share the tray.
Still, brisket and pulled pork need not be covered up. Their seasoning and smoke hold their own, so sauce can be used as a dip, a finishing touch or skipped entirely.
The creamed corn has its own following
Creamed corn is the side dish worth making room for, even if the tray already looks crowded. It has become a favorite order in its own right, and its softer, sweeter profile is a good contrast to peppery sausage or a deeply smoked slice of brisket.
The rest of the side list gives a group plenty to mix and match. Rudy's beans, three-bean salad, potato salad, coleslaw, corn on the cob and buttered new potatoes cover the familiar barbecue bases without making everyone order the same thing.
Corn on the cob is an especially easy addition for a family table. It is a simple choice, but sometimes a straightforward ear of corn is exactly what a tray of ribs calls for.
A baked potato that can carry dinner
The large baked potatoes are built for more than a side role. Order one plain, choose a single meat, or add two meats and it becomes a substantial meal with a fork rather than a sandwich wrapper.
A potato topped with brisket and turkey, or pulled pork and sausage, is a practical way to try a couple of barbecue styles in one order. The portions can be large enough to leave a little for later.
The smoked baked potato also travels well as takeout. It is a particularly handy choice when the plan is to eat somewhere else rather than linger over a tray at a table.
Save a little room for pudding
Banana pudding is the dessert to put on the radar after a savory meal. It is joined by chocolate pudding and pecan pie, three very different directions for anyone who prefers a sweet finish after barbecue.
A cold glass of fresh-brewed iced tea is a fitting companion. Sweet, unsweetened and mixed versions are available, so diners can choose their own level of sweetness rather than being locked into one house style.
Breakfast is in the mix, too
The menu is not limited to lunch and dinner barbecue. Customizable breakfast tacos add another reason to stop, letting diners choose fillings to suit their own appetite and preferences.
That range helps when a group is not all in the mood for the same thing. One person can keep it simple with a sandwich, another can build a potato around two meats, and someone else can go in a completely different direction with tacos.
Easygoing logistics
Ordering is done at the counter, and the process is easy to pick up even on a first visit. Food moves out quickly, which suits an unhurried sit-down meal as well as a shorter stop between other plans.
Indoor tables and benches give diners a casual place to eat, while patio seating offers another option. Takeout is a regular part of the format, so a barbecue meal can be packed up for the road or brought back to wherever the day is headed.
A free parking lot with ample space adds to the convenience. The restaurant has also become a useful stop for travelers going to or from the airport, particularly when the prospect of a thick slice of brisket sounds better than another generic meal on the move.