Smoke Daddy’s Review of Clarks Outpost

MAIN FARE:

• Smoked Trout – Fishy.  A little dry — not great.  Reminds me of the smoked carp we used to get in Iowa.
• Brisket – Thick, short slices.  MMM.  Good texture and smoke flavor.  Tender and moist — not "juicy" but very nice.  Quite lean with a nice bark and smoke ring.   This is a winner here!
• Sausage – Peppery blend.  Firmly packed.  A little salty.  Good!  Reminds me of a beef summer sausage.
• St Louis Rib – Not too meaty.  A little dry, but good smoke flavor.  

MAIN FARE:

• Smoked Trout – Fishy.  A little dry — not great.  Reminds me of the smoked carp we used to get in Iowa.
• Brisket – Thick, short slices.  MMM.  Good texture and smoke flavor.  Tender and moist — not "juicy" but very nice.  Quite lean with a nice bark and smoke ring.   This is a winner here!
• Sausage – Peppery blend.  Firmly packed.  A little salty.  Good!  Reminds me of a beef summer sausage.
• St Louis Rib – Not too meaty.  A little dry, but good smoke flavor.  

OTHER FARE: 

• Not rated

ATMOSPHERE:

• Good location and drive-up appeal in Tioga across from the tracks.  Evening train rolls by just as we arrive.
• Nice rustic place with the smell of smoke in the air as we approach the front door.
• Bag ‘o water w/pennies in it at the door to repel flies
• A lot of stuff to look at on the walls including a giant, western-themed mural taking a whole wall
• Menu is chock full of stuff other than barbecue (Calf fries anyone?)
• Restaurant-style table service with waitresses
• Where are the pits?  Smoke out front was stronger than inside.
• Q’ only offered by the plate inside the restaurant.
• Good family restaurant.  I will definitely come back with the family!