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Monday: Claxon’s Smokehouse and Grill
Claxon’s Smokehouse and Grill
3131 Eigth St. Southwest, Altoona; 967-7979
I’ll never forget the first time I went to Claxon’s. I was dithering over what to order, and finally I said, “Well, maybe I should try the ribs.”
“Well, heck yeah,” said the waitress (though she used more colorful language). “You’re in a rib joint.”
Indeed, whenever I review the place (and I’ve reviewed it three times since 1999), Claxon’s gets accolades for its hand-rubbed hickory- and-oak-smoked ribs. However, that’s not the only draw here. Smoked prime rib consistently snags my attention, as do the sides: a choice of 15 in all, including both the expected (baked beans, fries, coleslaw and potato salad) as well as more off-the-beaten-path choices (sautéed zucchini, cheese grits, okra cornbread and Boursin mashed potatoes).
Readers have lauded the “National Champ Pork Loin,” a recipe that took first prize in 2002’s World Pork Expo. It’s rubbed with Claxon’s “Black Gold” rub, smoked over hickory and oak and cut to order.
The handsome restaurant — built brand-spanking new in 2005 — proves that you don’t have to endure a dive to get great barbecue.
Prices: At dinner, barbecue sandwiches start at $7.99 including two sides; rib dinner: $15.99 half rack/$19.99 full.
Pictured: Full rack of smoked pork loin back ribs, sweet potato with butter and Claxon's brown sugar rub and jalapeno black-eye peas.
