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Martin's Bar-B-Que Joint Restaurant Review: Just outside the dining room at Martin’s, there’s a big brick rectangle measuring about 10 feet by 6 feet. It’s the secret to this barbecue restaurant’s success, as it’s one of the few whole-hog smoking pits in the state. The pulled pork is tender and juicy with just the right amount of smoke flavor. The ribs are first-rate, as is the turkey. We also recommend the sides, from the tender, porky green beans to the crisp, cool slaw and the creamy potato salad. House-made pies are good dessert choices, assuming you’ve saved room. There’s a good beer selection on draft and Waylon and Willie for the soundtrack.