On day two of our Memorial Day/40th birthday trip, we had diner at Buck's Naked Barbecue in Freeport. Buck's mantra is that their BBQ is served "naked" - sauce is only served on the side, not slathered on the meat. The only treatment is the dry rub. Some places server their ribs straight from the smoker, which is fine. At Buck's they fire the ribs on the grill for a few minutes. In addition to heating them up, it adds some additional caramelization to the outside edges - yummy.
Buck's has a good beer list (it would be a great beer list, if it weren't down the street from Gritty's) featuring several micro-brews, including Gritty's Bitter. I had a Bitter. I also tried a beer whose name I can't fully remember. It may have been Blind Pig IPA. I know it had Pig in the name, anyway. It was very good. (There I go with the descriptive language, again.) There haven't been too many micro IPAs that I haven't liked.
I have had very good luck ordering steak at barbecue places. So while I tried the ribs (C.A. got the BBQ Sampler), I ordered the 12oz. Sirloin, and it was outstanding. I think BBQ chefs like to show their stuff when people order something that needs to be cooked on the spot, as opposed to ribs and brisket, which are slow-cooked, and can't be cooked to order.
