DB’s Smokin BBQ
29645 Rt 66, Lucinda, PA, 16235
DB’s Smokin BBQ Menu
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Address :
29645 Rt 66
Lucinda, PA, 16235 - Phone (814) 229-8268
- Website https://www.dbssmokinbbq.com/
- Click To Get Directions
Opening Hours
- Mon :11:00 am - 8:00pm
Specialities
- Takes Reservations : No
Delivery : No
Take-out : Yes
Accepts Credit Cards : Yes
Accepts Bitcoin : No
Good For : Dessert
Parking : Street, Private Lot
Bike Parking : Yes
Wheelchair Accessible : Yes
Good for Kids : Yes
Good for Groups : Yes
Attire : Casual
Ambience : Divey
Noise Level : Average
Alcohol : No
Outdoor Seating : Yes
Wi-Fi : Free
Has TV : No
Dogs Allowed : Yes
Waiter Service : No
Caters : Yes
WE SERVE THE FOLLOWING STATES
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Scott L.
Stopped in today to try Doug's famous BBQ. I have been hearing a lot about it, but had not had a chance to try it yet. Doug was there and was greeting customers outside while they were eating, which is a nice touch. DB's has a friendly feel to it. Has picnic tables outside and it looks like he just put up an "inside" eating area as well. Reminds me alot of the BBQ places that I used to visit when I lived in Texas. Good music playing on the speakers, etc. As far as the food goes, I had ordered the Nothin but meat platter as well as the chicken platter. Chicken was good, however, he only has leg and thigh (no breast). It was on the small side, but it was good barbeque. The "nothin but meat" platter has a sample of all of his meats....brisket, pulled pork, sausage. Loved the pulled pork. Really liked the others. He has a number of different sauces (savory, feisty, feisty rasberry)....I tried them all, and I liked them all as well. May have been a little on the thin side but all had great flavor. My favorite would be the savory. His sides were good as well....We tried the baked beans (my favorite of all of them), the smoked mac n' cheese, the applesauce, the hot corn (was a nice different side dish....cream cheese and jalepeno peppers). All in all as far as taste goes, I felt like he really has an excellent product. His food is definitely on the spicy side, so if you are not a fan of spicy, you will want to look elsewhere. As far as price....was definitely on the high side. I felt it was high priced even for barbeque, which usually runs a little higher anyway. Will most likely drive away some of the local crowd. I live down toward Pittsburgh (but I'm from this area), and he is priced higher than some of the ones down here as well. If he wants to charge a little higher price, I would recommend that the portions be a lot larger to match. His chicken was quite small for a leg and thigh. He could also have a bit more to eat on the other dishes as well....even if it were the sides, like the beans or the mac n' cheese (to save money and fill up his customer)...I would recommend a BIG BBQ style scoop for a side, so that the customer goes away like they feel they've gotten their monies worth. Little tweeks like this would equal more happy folks like me coming back for more...and more often!! Overall....GREAT BBQ!
(4)Bill G.
"The Shack" is a big time BBQ joint. We had a little bit of everything and the loaded spud. Hot link and chicken were my favorite. The hot corn had a really taste too! Highly recommended if you are in the area Have the frisky sauce if you liked it kicked up a bit.
(5)Karen L.
Some of the best BBQ Around. I love the 2 meat meal. Brisket and pork are to vide for. The hot corn is very good too. Tried the bacon wrapped potato with brisket and cheese. Oh boy. Yummy. If you like to eat. Stop at THE SHACK.
(5)Cinnamon F.
One of the best meals ever! My wife and split the brisket, pulled pork sandwich, salt potatoes and beans. All of them were outstanding. We both got the savory sauce and loved it. Stop by if you are anywhere close.
(5)Jeff W.
I'm a KCBS CBJ and when I travel, I seek out local BBQ. That's why when I went camping near Allegheny National Forest, I tracked down this local gem. Doug Bauer (DB), is a man passionate about his BBQ. That passion is reflected in his food. He's a student of Mike Mills ("Peace, Love and BBQ"). I stopped in on a Wednesday night , AKA Wing Night- the only night chicken is on the menu, BTW. Our group sampled a rack and a half of his meaty loin backs: moist, meaty, not over rendered. He serves them uncut (keeping them from drying out) and unsauced- so you can slather on your choice of his two proprietary Feisty (hot) or Sweet sauces. They're a hybrid between KC and NC- thin, but not watery and quite tasty. I asked about why he doesn't put squeeze bottles of sauce on the (outdoor picnic) tables and he said he likes to give out the containers of sauce WARM when he serves the ribs (remember what I said about Passion- this is attention to detail). In warm months, however, this may not be as much of an issue as he thinks, but I admire his consideration. Back to the ribs: flavorful, just shy of fall off the bone (not winning for texture or appearance by KCBS standards, but who wants contest bbq ribs at a restaurant or have back yard bbq?- not most people). Pricing was high end of average, if that makes any sense. Didn't save my receipt to scrutinize: sorry. Considering the apparent low overhead, perhaps it could be a touch lower price-wise and that may bring in some more price conscious locals. That may make it more of a "regular" place and less of a "special treat" place. But it's not prohibitively expensive. One of our party ordered a 10 pack of wings (I forget which of a dozen or so flavors he has on Wednesdays) and they were WHOLE WINGS- not 10 wing pieces like at your local bar. So consider that when considering his prices. My son had a very large sized pulled pork sandwich with quite moist meat. It was Hungry Man sized and was quite tasty. This would have scored quite high by contest standards. My buddy had the brisket and it, too, would have done well by contest standards, but I'm not a fan of contest brisket, quite frankly. But my buddy enjoyed it thoroughly. It was the flat, not point and burnt ends are not on the menu (as he says most local folks complain that the point/burnt ends are "too fatty". Isn't that the whole point? (pun unintended). Fat is flavor folks! In retrospect, perhaps a bolder, thicker sauce might have better complemented this meat. Just to be fair to Doug and you readers, my preference is Texas style "moist" brisket (Rudy's in ABQ and Texas, PJ's BarBQSA in Saratoga Springs, Hill Country in NYC, Kreuz's market in TX) rather than lean as most other folks prefer. So no points off for Doug's offerings at all. It's just preference. We loved his side of smoky bbq mac and cheese- also offered with our without the two choices of sauce. My son had his straight and licked the bowl, and my friend's daughter had hers sauced and inhaled it. BTW- What she did to the half a rack of ribs would make a pig shudder and was, frankly, scary to watch. But I digress. I sampled what I can only call a gourmet baked beans side. It was thinly sauced (but tasty) and was a complex mixture of perhaps up to 5 different beans. I'd get it again and this time I'd save a little room. Not your typical doctored up Bush's or Heinz. If you are a real BBQ afficionado, you MUST try his smoked cheesecake with Raspberry Chipotle sauce. Our kids thought it was too weird, but the adults loved it. It's not an every day of the week dessert, but a unique smoky treat for once in a while. Kudos! We may go camping there again next year and will definitely bring the gang in for dinner again. Maybe he'll have some BBQ chicken options worked out. Whatever he adds next, you can be sure it will be a thoughtful addition. Good Luck, Doug. Hope to see you next summer.
(4)Andrew P.
They're somewhat hit or miss to be open, and are closed during the winter. They're more a food stand with picnic tables than a restaurant. The BBQ is great though, easily the best in the Clarion area and some of the best I've had outside of the Carolinas. The pulled pork has a delicious bark on it and a great smoked flavor. The brisket is smokey and tender, very good. The only thing on the meat platter we didn't really like was the hot link, it was a bit too hot for us.The ribs were perfectly done and I think next time I go back I'm going to have to order a rack. They also make their own sauces, and the sweet has some heat to it, so much that I've yet to try the hot BBQ sauce. Their sides are really good, we usually get the mac & cheese and salt potatoes, which are my personal favorite. My girlfriend always gets their smoked chipolte raspberry cheesecake, which she loves. The owner said they were going to start doing smoked wings on Wednesdays in the future, which I'm really looking forward to. If you're in the area and they're open, it's well worth the drive.
(4)Mike M.
My family found Doug's BBQ shack on the side of the road while traveling to see family in rural PA. Living in the Carolina's makes me a BBQ snob but his food is amazing. Try the new Raspberry Chipotle sauce or hot corn. Doug insisted I'd like it so he have me a sample. I was licking my lips the remainder of my trip.
(5)