* Click here for rating key
Burnt Fork BBQ Restaurant Review: Exploring the edges of barbecue, the Kramer team (Josh, his father John, and Josh's wife Kara) offers juicy Memphis-style ribs sporting a tangy rub, and pulled pork that’s sweetly smoky (pair it with the Carolina-style barbecue sauce, just vinegar and pepper). Brisket is lean but also moist and flavorful, even when snacked on cold. Barbecued chicken is a bit spicy-hot for some palates, but will appeal to those who like it that way. Brunswick stew has a fine smoky note, and its fresh vegetables shine. Yucatecan-style Mexican barbacoa, seasoned with citrus juices, cumin and annatto seed, is cooked in a banana leaf. Appealing to Decatur's many vegetarian and vegan patrons, tofu is offered as barbecue. The place makes four barbecue sauces and its own ketchup; smokes its own hams and bacon; cures its own pastrami (try the Reuben) and corned beef; bakes its own bread --- that's Kara’s domain; and makes its own ice cream. There's a decent if short "organic" or "sustainable" wine list and local craft brews on tap for quaffs, alongside house-made lemonade.