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Smokejack Southern Grill & BBQ Restaurant Review: As Smokejack's executive chef, John Umberger has barbecue figured out. Start with big, thinly sliced pickles fried hot and crisp, served with a mildly spicy mayonnaise "pink sauce" for dipping. We recommend the pulled pork with a proper North Carolina sauce and the ribs --- either baby-backs or spare ribs --- with a dry Memphis-style rub. Tasty sides include rich, fluffy corn pudding, an unusual choice. Ask for the house-made pepper vinegar to adorn the good, if slightly salty, collard greens. Smoked chicken comes with a house-made white sauce, with just enough tang to keep it from becoming cloying, while smoked turkey breast pairs with a sweet, thick Kansas City-style barbecue sauce. For dessert, the chef makes a variety of treats, such as fresh fruit crisps. Bypass the underwhelming wine list and go with any of the fine beers, such as local brew Sweetwater.