We are on our way back from Bedford to NY in the morning, and are considering an hour detour to eat some BBQ.
Last year, we drove by during fair time, and Clem was out to the fair, but we had the chance to scope out his operation.
It looked GOOD. Scary good. And so I'm hoping someone has been to give us some details. If not before our trip in the morning, sometime later, because we no doubt will return.
If you haven't been, allow me to whet your whistle. From all appearances (Crazy) Clem appears to work INSIDE the pit. He has a ton of hardwood stacked outside, and a rack system over a fire pit. The pit is enclosed by a tent, which has "windows" that are a delicious smoky brown.
His wife apparently left him (I can't imagine why - since presumably he came home smelling of sweet bbq every night!) and runs another Clem's (on route 22?) between Johnstown and Pittsburgh.
If you have been, I am interested in a few things:
Overall preferences of meat - ribs/links/shoulder pull
Impressions of smoke ring (penetration of the smoke)
Style and quality of the sauce
Sides - especially slaw, and
This has all the trappings of a great BBQ pit, and if I don't hear from any of y'all, I will repost upon our return to San Francisco.
Thanks in advance for the guidance.
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