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Big Shanty Smokehouse Restaurant Review: Restaurant veteran Chic Dillard had his 'cue joint up and running within 60 days of spotting the building and determining it was perfect for the purpose. The rustic, homey interior is ideal for the operation. But Dillard even prepares smoked salmon, which appears as a platter and in an interesting and uncommon upscale starter of smoked salmon dip. Ribs show good caramelization on the outside and a nice pink smoke ring that points to slow cooking over wood, but our last tasting of them found they lacked seasoning. Fine pulled pork has lots of bark (outside meat), adding to the complexity. (Gluten-free bread is baked on-site for the pulled pork sandwich.) Only one sauce is offered, a purist's preference, and it's a tangy tomato-based number. We're still not crazy about the sausage, which, although homemade, seems dry and shows an unappealing texture. Sides include Brunswick stew, in this version a mixture of black beans and other legumes. Mac 'n' cheese is made with elbow macaroni, with a medium-bodied cheesy sauce. Banana pudding is always available, but one may also encounter coconut cake and a seasonal cobbler. Sweet tea is the quaff of choice. No alcohol.