Philadelphia meets the south.  On the menu at the Smokehouse BBQ and Sub Shop, both a Hog Hoagie, made with sliced pork and barbecue sauce and a Texas Cheesesteak, with smoked brisket.  That's the hog hoagie above.  They need to import a Philadelphia baker for the roll, but it makes for a great combination. 

Sides look interesting too, especially the tomato dumplings.  There's also Texas chili, southwestern corn, smoked chicken stuffing and pit taters.

The barbecuing happens out front by the road.  A bunch of hickory fed smokers going full blast.

July 2005