Dickeys BBQ

They have one here haven't been in a while. It closed up due to no business and the corporate took it over

Looks good

It wasn't bad, more like chain bbq, similar to our Sonnys chain here
does in a pinch but I like the single store or smaller operations.

We have a newer one here 4 Rivers, they make brisket that would
make a Texan move to FL, unbelieveable, very very good, guy started
out cooking from home for charity and ended up being talked in to a
retail store and how has about 6 of them, they are always packed...

https://4rsmokehouse.com/

We have a small chain up her called Busters BBQ. Two brothers who moved up from Texas and the food is excellent.

Raised on the smoky ribs and beef brisket of barbecue joints in Houston and San Antonio, Buster and his brother Steve learned a lot about dry-rubbed, slow-smoked meats and what separates the 'real deal' from pretenders. And they learned family recipes and their way around the kitchen from their father, who had quite the reputation for making people happy with great food and good times. So, years later after moving to the Portland area they introduced Oregon and southwest Washington to the authentic Texas barbecue they love and know so well. The story of Texas' loss and our great gastronomic gain is the stuff of legends…or at least a bit ofcowboy poetry.


In 1982 Buster's first restaurant opened in Milwaukie. As word spread that there was a real barbecue joint in town, the place flourished, allowing them to open more. So now you'll also find locations in Gresham and Tigard. Plus, Buster's caters functions throughout the area serving from 50 to 5,000 people.


30 years later Buster's is still smokin' thanks to great customers. Folks who know that around here when they want authentic Texas-style barbecue for lunch, dinner or their catered event Buster's has the goods.

​

What’s with the name Buster’s?

First of all, yes, there is a Buster. He started Buster’s back in 1982 and still runs the joints today along with his brother Steve. Is that his “real” name? Well, the story goes like this: On a fine hot Houston, Texas summer day back in the early ‘50’s our founder entered the world. As was the custom at the time, grandparents and extended family and friends anxious to meet him pressed up to the hospital nursery window and waited for the bundle of blue to be rolled in. As soon as he was, granddad on his mama’s side (a genuine cowboy if there ever was one) took one look and proclaimed, “Well, ain’t that a little Buster!” The name stuck and pretty much from then on people haven’t paid much attention to what it says on his birth certificate. Nope…he’s “Buster”.




- See more at: http://www.bustersbarbecue.com/ourstory.asp#sthash.hEe2J79a.dpuf

Stop dick'n around and get her over there


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Here is a great recipe

1. Frying
   • 1
     Wash the okra with running water.
     
     
   • 2
     Snap or cut off the heads and tips of the okra.
     
     
   • 3
     Scrape away any damaged or discolored okra skin with a knife.
     
     
   • 4
     Slice the okra into rounds about 1/2 inch thick. You may also leave the okra whole, if desired.
     
     
   • 5
     Pour a quart of oil into the deep fryer and heat to about 360 degrees Fahrenheit.
     
     
   • 6
     Place at least 1/2 cup of cornmeal in a wide bowl.
     
     
   • 7
     Pour at least 2 cups of buttermilk into another wide bowl. Add okra and top with more buttermilk for a well-rounded soak. Let sit for 2 minutes.
     
     
   • 8
     Pull each piece of okra from the buttermilk bath and dredge it though the cornmeal. Shake each piece to dust off excess batter. Add more cornmeal if necessary.
     
     
   • 9
     Gently add the okra to the hot oil and fry for 5 to 10 minutes, until golden brown.
     
     
   • 10
     Use the metal spatula to transfer the okra from the fryer to a plate covered in napkins.
     
     
   • 11
     Allow the okra to drain on the napkins. Serve warm

Nope had home made meat loaf, mashed potatoes, fresh green beans and fresh green salad. I'm so full I can't move.

None, couldn't get anything else down. Otherwise it would have been fresh Montana Cherry Pie.