Text 2394, 60 rader
Skriven 2013-07-13 01:15:00 av MICHAEL LOO (1:123/140)
Ärende: picnic trip 860
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We got up a bit earlier than usual (read: 5 or 6 hours earlier)
so we could get on the road just after rush hour and then arrive
at Annie's, our overnight stop, before rush hour. This is a most
conservative travel plan, as it's a leg of well under 200 miles,
but it allowed for wandering, getting lost, traffic jams, and so
on. The trip was pretty uneventful, though it turns out that rush
hour (what a misnomer!) had not fully ended even after 10 am, and
we spent a smallish amount of time in crawling traffic. After we
left the grip of the Baltimore beltway, it was mostly smooth
traveling, despite some quite heavy rains along the way.

I'd heard about this place, Official BBQ & Burgers, outside
Harrisburg, and even though it was early, we decided to find the
place. It was a bit off the beaten path - not difficult travel,
but we went through areas that looked much more like suburban
developments than somewhere to find a BBQ joint.

It's there, don't lose faith.

The place is plain but clean; you order at the counter and sit
down at one of a dozen tables; your food is brought to you;
you eat and enjoy; you bus your table out of kindness to the
cashier who also cleans up when there's nobody ordering.

When we arrived, 11:30 or so, there were two tables occupied.
I suggested we split a rack of ribs (with two large sides)
three ways, but they didn't have any ribs. Dale and Gail
decided to split a large pulled pork sandwich, and I hemmed
and hawed. We'd just had some pretty good burgers, and there
was nothing else I really wanted to eat. Smoked wings, maybe,
as these get pretty glowing reviews. Dale noticed that there
was a special, noted only at the cashier - brisket sandwich.
All right. So I got that.

They split a Coke; for the same price I got a Reading Draft
creamy red birch beer, a local product that is pretty good.

The sandwiches came fairly shortly: the pulled pork fairly
large, good meat, tender, pleasantly if mildly smoked, on a
hearty egg bun, but soaked in a NC-type vinegar sauce that
everyone thought a little too assertive for the rather delicate
meat. The brisket was pretty tender, well smoked, good bark,
not much fat, though (I should have inquired about getting an
extra fatty serving); it came dressed with a moderate amount of
a KC-style sweet and spicy but not hot sauce.

On the whole, we figured we'd go back but would order our
food with the sauce on the side thank you, next time.

By the time we left, shortly after noon, the place was jumping,
and Dale and Gail reported back that there was an assembly line
of several people out back in the kitchen making sandwiches.

The GPS seemed initially to be a little confused by our being
in a parking lot, but soon with the aid of Dale's taking the
bull by the horns and turning on the right road it and we were
back on track.
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