True pilgrims of the barbecue faith know Highway 52 well, for that four-lane thoroughfare is the path to the two John Hardy's Bar-B-Q restaurants, legendary establishments where they turn pork ribs into succulent, nearly gelatinous strips that are as opulent as any confit. Where they turn pulled pork into a cloud of chewy smoke. Where they make the most custard-tender barbecued turkey in the land. Is 80-odd miles too far to drive for great barbecue eaten in a shack as glamorous as an unimproved 1973 basement workshop? That's the sort of private decision that can only be made between a person and that person's odometer.
Sun 11am-9pm, Mon-Thu 10:30am-9pm, Fri 10:30am-10pm, Sat 11am-10pm