Back Alley Barbeque

Hey everybody, this is Neil with Tall Boy Marketing. Today, we're here in Dickson, Tennessee at Back Alley Barbecue. Joey and I came through here about a year or so ago and just looked for a barbecue spot. Stopped and was just blown away. First thing when you walk through the door of this joint, you're getting hit by the smoke, which is definitely a good sign of a good barbecue joint, but the food's right there. They don't even let you get in the door like three steps before it's time to start ordering your food. We ask what we should get, they said brisket and ... I don't eat brisket in Tennessee for obvious reasons ... but this place here stands out for sure. Definitely can't recommend it enough. One, the brisket is ridiculous ... nice and juicy, good even balance of meat and fat, seasoned well just salt and pepper. Today, we came in, I didn't know what they were going to have outside of the brisket, so I got the half chicken, the green beans, the corn pudding and ... huge fan of cornbread. They take and bake it and then slice it and then deep fry that so it's got this really kind of chewy texture on the outside. It's ridiculous, especially this brisket. Man, last time we were here it was good, but ...

Look at that. You know it's gonna be a good brisket when the only utensils they have is plastic ones. So, you don't really need to cut it, it's that tender. So good. And then another thing I'm a huge fan of is when you get to the register to pay, there's this massive cast iron skillet sitting there with cobbler in it. Nice and hot. You ain't even gotta ask what kind of cobbler it is. You know you're going to get some. If it's even getting cooked in a cast iron skillet, it's going to be good. So, I went way out today got the peach cobbler ... this stuff ... it's just nuts.

The top of it was nice and crunchy. Of course, the peaches and this cornbread. Man ... with cornbread in this these really chewy pieces on the outside ... This is the half chicken. So, this is a chicken breast, thigh and leg quarter. Anybody knows that if there's ever barbecued or cooking and cooking white meat and dark meat in the same spot and getting them both juicy and tender ... it's really hard. This is seasoned so good ... nice and juicy.

Man! This place is so good, man.

This is Neil at Back Alley Barbecue here in Dickson, Tennessee. Yeah, we're eating that!