Reid's Barbecue

Passed by this place for years and never went inside. I asked people who were from the neighborhood about it and they had negative things to say, mostly about how the meat was prepared. There is obviously an urban legend surrounding some barbecue joints, places that boil the meat rather than slow smoking on the pit. I recently decided to try it for myself. I ordered the brisket first! Whoa, I was shocked, the meat was perfectly smoked, tender with a little fat. It didnt have a ton of seasoning just enough to let the brisket flavor seep through. I went back and tried the chicken, tender juicy smoked perfectly. Smoked chicken should have light pinkish color to the dark meat, not uncooked pink, those that know BBQ get it. My new secret spot for good barbecue. I dont know what they were talking about, you can see the pit smoking in the back of the joint with a woodpile near. Also, I've seen the owner each time I've gone and the girls taking orders are always super nice and easy on the eyes. If you want to try it go early. This is a traditional bbq joint meaning they BBQ for the day and close when they're sold out. So if you get there and it's closed Wednesday - Saturday I think, it means they're sold out of BBQ, very good bbq... don't sleep on this Sunnyside gem.