Smokin’ on the Boulevard – Dave gives his expert review

Editor’s note: This review was originally published on August 20, 2012.

If you’ve driven out Florence Boulevard lately on a Thursday, Friday or Saturday toward Killen, you might have noticed a flashing yellow light on the side of the road just before you get to the red-light at Harris Drive.  Also, you might have noticed a cast iron pot with smoke coming out of it.  If you’ve seen either of these attention getters, then you’ve seen the location of Florence’s Smokin’ on the Boulevard.

We paid them a visit on Friday afternoon and talked with the Pit-Master about his barbecuing credentials.  He said that he used to work at the Jack Daniel Distillery up in Lynchburg, TN. and, was part of the original group that founded the Legendary Jack Daniels BBQ Cook-off.  He also had worked with the Jack Daniels BBQ Cooking team so this is not his first rodeo.

They prepare their meats by adding a dry rub from a top secret recipe and then slow cooking the meat over hickory wood coals.  The meat is cooked until it reaches its prime time to be removed from the smoker.  And, speaking of smokers they are using a gigantic home-made smoker that has a chain driven racking system in it that continually rotates the meat and keeps it from over cooking.

Smokin’ on the Boulevard has a fairly limited menu so when you roll up and come into the screened in cook shack, it won’t be long till you have supper in your hands and heading back to your car.  Their menu consists of Boston Butts, Rack of Ribs, Smoked Bologna, Smoke Cabbage head and Smokin’ Stew.  If you come to Smokin’ on the Boulevard be prepared to take home a whole Boston butt and a full rack of St. Louis cut Spareribs, they don’t sell bbq by the pound or ½ racks of ribs.

While I was there I picked up a Boston Butt and a rack of the ribs.  When I got home I un-wrapped both and performed the magic fork test.  This is where you stick a fork into the meat to determine if it’s done.  It’s a technique that lots of old time bbq pit bosses use.  Then I performed the time tested taste test.  The butt was tender with a light smoke taste and a fairly good smoke ring and the ribs also had a light smoky flavor.  When I cut the rack of ribs into serving portion I tried the bone pulling test.  The bone separated from the meat with just the right amount of pull but came out clean.  When I judge BBQ at a contest, that tug would have gotten a 10.

If your still with me on this, I betting you’re wondering when I’m gonna tell how it tasted.  Well, all I can say is that it is unlike any other BBQ you’ll get in Florence at the present time.  This is cooked the low and slow old fashion way and yes the taste is what you’ll remember from the old time local legendary BBQ joints that your Daddy took you to when you were a kid.

Smokin’ on the Boulevard is located at 4080 Florence Blvd, they accept Visa, Mastercard and Discover.  Call them for their hours at 256.757.0099 or to reserve your order for pickup.  Be sure to check them out on Facebook.