From the restaurant's website:
Our family has nearly a century-old tradition of serving "serious barbecue." Andy Sr. learned his labor of love from his dad, Guy Nelson: Chief Barbecue Man for Limestone County, Alabama. In the '50s, Andy and Betty were not only attending Memphis State, raising a family, and sighting the real Elvis, but they were also developing a barbecue style all their own, integrating the spiciness of Memphis barbecue with the old Nelson family tradition. ... Andy’s not famous for his championship years with the Baltimore Colts; he’s famous for his hickory smoked barbecue. Ask Andy and he’ll tell you that one of the secrets is slow cooking. Our barbecue is smoked many hours over hickory logs until it falls off the bone, then simmered in our own heirloom sauce."
Kids' menu. No alcohol available. Serving lunch and dinner daily.
Baltimore City Paper: Best Barbecue, 2010 readers' poll
"The Memphis-style ribs and pulled-pork 'que are the main attractions, but equally important are the Southern-style sides. Collard greens are smoky, the corn bread sweet and tender, and the zesty, peppery baked beans not to be missed."
— Baltimore City Paper
From the restaurant's website:
Our family has nearly a century-old tradition of serving "serious barbecue." Andy Sr. learned his labor of love from his dad, Guy Nelson: Chief Barbecue Man for Limestone County, Alabama. In the '50s, Andy and Betty were not only attending Memphis State, raising a family, and sighting the real Elvis, but they were also developing a barbecue style all their own, integrating the spiciness of Memphis barbecue with the old Nelson family tradition. ... Andy’s not famous for his championship years with the Baltimore Colts; he’s famous for his hickory smoked barbecue. Ask Andy and he’ll tell you that one of the secrets is slow cooking. Our barbecue is smoked many hours over hickory logs until it falls off the bone, then simmered in our own heirloom sauce."
Kids' menu. No alcohol available. Serving lunch and dinner daily.
Baltimore City Paper: Best Barbecue, 2010 readers' poll
"The Memphis-style ribs and pulled-pork 'que are the main attractions, but equally important are the Southern-style sides. Collard greens are smoky, the corn bread sweet and tender, and the zesty, peppery baked beans not to be missed."
— Baltimore City Paper