Smokin’ D’s
April 22, 2008
According to Smokin’ Daryl, it takes 6 - 15 hours to make authentic, fresh smoked BBQ. “That means you either get up real early to start your smokin’ or you serve yesterday’s meat”.
At Smokin’ D’s, they choose to get up early — in the case of brisket, they start the night before!
When they stoke the smoker, Smokin’ D’s is loading up the meat for that day’s business. Their sign says when they sell out, they close. Daryl claims to consult the voodoo witch and the ghosts of BBQ Kings past to determine just how much meat he’ll need that day; but it’s up to the customer to get there before he runs out.
Menu selections start at a sandwich with a drink and side dish for $5.95 (pork, turkey or brisket) up to several family meal specials; including a beach feast for $49.95.
Sides offered are baked beans, southern yellow rice or cole slaw and Smokin D’s features a choice of BBQ sauces including Memphis Sweet, Texas Heat, Carolina Vinegar or their House Specialty.
Consult Daryl at Smokin’ D’s BBQ, SR 206 and US 1 South at Dupont Center or call 904-797-2050.
Photo credit: Historic City Media news photographer Kerry McGuire
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If you like good smoked BBQ done right try out Smokin D’s. It’s takeout only and open Wednesday thru Sunday. They stay open until they run out of meat so I would suggest calling early and placing an order. Their beans are the best, mixed and cooked with the drippings yum. One of my favorites is their Alabama Chicken Sandwich with this vineger base white BBQ Sauce oh my goodness! My poor dogs never get any!!
I have had everything on their menu and it’s all good from the yardbird to the ribs, to the briskett. Try the House BBQ Sauce or if your brave the Texas Heat.
Owned and Operated by truly good people!
These folks have a very different business plan. Normally a business owner operates at the whims of its customers but not these guys. You get here when we got it or you don’t get it.
I wish them well in their endeavor and, hopefully, there is enough traffic at that intersection to sustain them. I just don’t feel comfortable to make the ten mile drive down US1 on the mere chance that they they might be open.
I love good BBQ but I had the same problem with the folks up on US1 north that was “open till the food was gone”. Stopped in twice around 1:00pm and there was nothing left.