There's something "good different" about Bart's Barbeque.  It's the same place that used to be Papa Kayjoe's.  Devin's brother, Bart, took over the business.

Maybe it's the lazy hickory smoke from deep in the pit where chicken, turkey, Boston butts (pork), beef brisket, and a few other meats slowly seal in their sweet, smoky taste that needs little or no sauce for good eating.  But, then there is the sauce that brings out the best of the flavors.

Maybe its the way the meat gets "pulled" off the bone, never cut or chopped for fear of losing the flavor and moisture.

Maybe its starting with good meat--not too much fat and little or no gristle or other inedible stuff.

Maybe it's the authentic southern culture that shows up in the style of the barbeque restaurant--the way things of interest get put on the walls or the type of furniture used. Good barbeque restaurants have a special look to them.
It's A Real Barbeque Place

The cooking is based on decades of proven tradition--All Hickory Wood smoke, indirect heat, and time--lots of it.

The pit is out back in a shack. (What else would be appropriate?) The smoke lingers just long enough around the restaurant.

Out front, there's a front porch with rocking chairs.  Inside, the decor contains an assortment of newspaper articles, carpentry tools, overalls, and other items of local interest.  Most have to do with the Pickard family, owners of the restaurant--lots of local history.

Front and center inside is an old fashioned bar that could have come out of an old Western movie, but it's more real than that.  Davy Crockett is said to have danced on it; it fits the decor nicely.

Catfish Too!

Bart's also specializes in southern, deep fried catfish.