Pork Barrel BBQ opened in November 2011 in Alexandria’s Del Rey neighborhood, but we didn’t get a chance to sample the barbecue joint’s offerings until this past weekend. The heat index was still well over 100 degrees when we went out Saturday night; I broke a sweat just walking from the car to the door, so we prayed it was worth the trip outside — into the oppressive ‘burbs.
Bottom line: Not bad for a place built by a couple of former Senate staffers. The decor wasn’t snooty — the bar felt cozy, although it took a while to get the barkeep’s attention. He had some important things on his mind, like the Nats game.
The wife had a plate of brisket nachos, while I had something called the Smakin’ Big Daddy, which featured a half-pound of pork and a sausage link long enough to choke a donkey. The mac ‘n’ cheese was mediocre; it was tasty, but the cheese was a bit watery — we like creamy. I washed down my gut-busting meal with a Two-Hearted IPA — one of the many quality beers available.
We didn’t have room in our bellies to try the ribs, so we need to go back soon. Any takers? Bueller? Bueller?
The scoreboard: Pork Barrel BBQ gets three little pigs out of a maximum of four.