Today I was meeting my friend for lunch. He left it up to me where we should eat. I said with little hesitation, "Let's go to Sugarhouse BBQ." I arrived at 11:40am and large groups of people were already in line. That's the first sign of a good restaurant. The menu looked great. My friend mentioned that the menu was new and they had changed some items. The Dixie Chicken looked like quite a meal. The menu described it as "Marinated with our special spices, fruitwood smoked, served golden brown, sweet and juicy." You could get either a 1/4 or 1/2 bird. It was delicious, very moist with a crispy exterior. Now only if they had a whole chicken option.
One of the best parts of the meal was the sauce. After we ordered, they asked if we knew about their different sauces. There are four: a traditional style BBQ sauce; two vinegar based sauces; one spicy and one mild; and a mustard based sauce. Immediately I reached for the mustard based sauce. It is just like they have in South Carolina: delicious with the right about of tang.
For my two sides I ordered the potato salad and BBQ beans. The potato salad was chunky and filling, but dry. I love food that is swimming in sauce. The beans on the other hand were HEAVEN. I loved them and wished I could have taken a bucket home with me. They were sweet, savory, and spiced like gumbo or jambalaya; very southern. In an attempt to reverse engineer the beans, I asked the gentleman taking our food trays (after telling him how much I loved the beans), how they made them. He said that they saute onions, celery and garlic, add white and pinto beans, add pulled pork and some of the meat juices. Then they add some "other ingredients" and simmer for a while. I got the hint. The "other ingredients" were letting me know that this was their secret. I would hold it close also to keep the customers coming back. This is exactly what I will do, come back soon. You do the same. You will not be disappointed.