Discover the unexpected in Washington DC. Explore All of Washington DC
Restaurants & Bars 11

DD Barbecue - Sterling, VA

Dennis S | Apr 16, 2012 03:59 AM

I think we have the real deal here folks! I made it by yesterday, and by made it by, I *Barely made it by! They were sold out of everything but pulled pork and beef ribs.

So first, some basics outside of the history of my questions on this board. It's a family operation (Father named Kerry and his daughter were working when I stopped by). Kerry does this most every weekend (and it sounded like throughout the year).

He has a very nice smoker on a trailer. Two 8 foot long tubes, side by side, so he can control the wood used and temperature in each barrel. Each side also has a warming station, and then he has some peripherals like a grill, and places to cook more liquid items.

He said he gets going late on Friday night (though I think he's not open for business at this time - just getting the wood going). He said that the Shell station he parks at is wanting him to go 7 days a week, but I'm assuming he has another job during the week.

He has many items on the menu at any time and seems to have fun and be creative. While listening to the list of sides he'll sometimes make I lost track, but I know that even asparagus was in the list!

So the meat:

The Pork: not the usual pulled pork style, but more cubed, and oh SO delicious. I probably wouldn't have ordered this, but it was only one of two things left and I was attempting to feed my family. Holy smokes though! This is some good stuff. Falls apart easily, great smoke taste, and sauce on the side (Steve - you paying attention?)

The ribs: Sort of a small order for the price but I think this is actually a factor that I stopped by near the end of the whole operation for the weekend. And again - Holy Cow! This is the real deal. No sauce on it, but very flavorful and definitely slow cooked for a long time over smoke.

Perhaps the biggest thing I didn't like is the sauce on the side. Not sure if it's a brand he picks up, but I assume so, and it just didn't add much to the meat. If anything could improve, it's the sauce - but again it's served on the side so you can do with it what you want if you know this in advance.

No real sitting area that I recall. I think it's mainly to pick up and move on.

I'm going back, and soon, and would love to hear anyone else's take on the place. I did ask if early lunch time on Saturday is best and Kerry confirmed that generally that's the safest time to get the best stuff.

Want to stay up to date with this post?

Recommended From Chowhound