No shortcuts: That's what drives this barbecue place. And speaking of drives, owner Walt takes a yearly pilgrimage to Georgia to bring back pecan wood for smoking his ribs. The wood allows for a more pleasant, subtle flavoring. It's worth it, he says, as is the time it takes to prepare the food here. Ribs are smoked for four to six hours, while brisket and pork are smoked for 12 to 14 hours. Time appears to be on Walt's side: The place continues to expand as business continues to boom. Expect salads, burgers, fish, chicken, soups and tenderloin, in addition to the barbecue, which -- surprise, surprise -- can be slathered with sauce created by Walt. And, please, when referring to Walt's place, it's "Barbeque" not "BBQ" -- no shortcuts, remember?

Categories: Restaurants-Barbecue, Restaurants

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