John Snedden discovered his calling by barbecuing whole pigs for his fellow students and townies at Washington and Lee University. He turned his avocation into a living when he opened Rocklands in 1990. Rocklands barbecue uses real wood to smoke the meat. The wood pit plus the slowly cooking meat produces a smell so enticing that it’s a clever part of the marketing. You can’t just pass it by — you’re going to have to get something. Rocklands does it all, from top sirloin to leg of lamb and Italian sausage. The chopped pork sandwich combines crusty exterior meat with tender inside meat. Get it sliced if you prefer. The brisket is smoky and good, while ribs pull off the bone nicely but aren’t overcooked.
"The pulled pork is chopped into small bits and anointed with the
restaurant's own sauce and is worth all the attention it gets."
— Nancy Lewis,
The Washington Post, July 22, 2004
Beer and wine available. Serving lunch and dinner daily.
John Snedden discovered his calling by barbecuing whole pigs for his fellow students and townies at Washington and Lee University. He turned his avocation into a living when he opened Rocklands in 1990. Rocklands barbecue uses real wood to smoke the meat. The wood pit plus the slowly cooking meat produces a smell so enticing that it’s a clever part of the marketing. You can’t just pass it by — you’re going to have to get something. Rocklands does it all, from top sirloin to leg of lamb and Italian sausage. The chopped pork sandwich combines crusty exterior meat with tender inside meat. Get it sliced if you prefer. The brisket is smoky and good, while ribs pull off the bone nicely but aren’t overcooked.
"The pulled pork is chopped into small bits and anointed with the
restaurant's own sauce and is worth all the attention it gets."
— Nancy Lewis,
The Washington Post, July 22, 2004
Beer and wine available. Serving lunch and dinner daily.