If you don’t eat meat, you might want to skip this one.

Over the past week, my coworkers and I made four treks to BBQ Dave’s for lunch. We ate a lot of meat, so much that I didn’t need much dinner. It would have been five days, but the rain started up on Friday. Dave’s primary business is catering, but he serves lunches most days. By lunch, I mean meat. You can find Dave’s truck and trailer-mounted grill/smoker setup parked on the side of the road near the Savage MARC station, on Dorsey Run Road just south of MD-32.
On most weekdays, Dave has a single main item on the menu. There are no sides. There might be drinks, but I didn’t notice anyone buying any. There’s BBQ sauce and seasonings, napkins, utensils, and meat. When he’s out the day’s meat he packs up and leaves, so get there early (as in, before noon).
- Monday: Pulled pork sandwich $6
- Tuesday: Beef brisket $6
- Wednesday: Big boneless pork chops $6
- Thursday: Ribs - Half Rack - $9.50, Full Rack $19
- Friday: Single pieces of Chicken, $1/each. Boneless breast $6.
His menu advertises Half Smokes ($2.25) and Kielbasa ($5) daily, but now and then he’ll mix up the menu a bit. It all depends on weather and availability. If you’re in doubt or really want something particular, give him a call at 240-535-6785 before heading over.
On Monday, there was Pulled Pork and Kielbasa.

It might be served on a sub roll (as many of Dave’s lunches are), but this is not your typical shredded pork sandwich; there were huge chunks of pork that I had to pull at and tear with my teeth. The pork was tender, slightly dry around the edges, but encrusted with spices that stay with you for a while. I liked that it was dry, rather than pre-soaked in BBQ sauce; letting me put on as much or as little BBQ sauce as I wanted. Highly recommended.
On Tuesday, there was Beef Brisket.

One of the office favorites, a mess of sliced beef brisket (just shy of a quarter-inch apiece) infused with a smokey flavor. A little bit of excess fat, but nothing compared to the quantity you get. The sub roll is just a delivery device and mechanism to absorb any grease from the fat; I ate each slice with my hands, dipping in the BBQ sauce. Recommended.
On Wednesday, there were Pork Chops and Smoked Meatballs.

I didn’t have these, but they sit atop the same sized sub rolls. I couldn’t get over how large these things were.

The smoked meatballs were a change from the regular menu, so I figured I’d give ‘em a try. I wasn’t disappointed. While they’re probably just frozen meatballs, they’ve been smoked and were simmering afterward in a rich BBQ sauce made with Dave’s spice rub. Not a traditional BBQ meat per se, but the way I figure a heck of a lot better than a Subway sub, and a nice change from the raw meat lunches of Monday and Tuesday. There must have been twenty meatballs on the roll. I actually managed to eat this one like a sub, except that I still had about ten fallen meatballs in the container when I was through. The sauce completely soaked through the roll, making it all the more delicious. Highly recommended.
On Thursday, there was mixed Chicken (whole breasts, drumsticks, thighs, etc) and Half Smokes.

Having never tried a half smoke, I had to try it. It’s like a hot dog, but bigger, spicier and more coarse (like a sausage). My first thought is that it would be good topped with a sweet chili (similar to how Ben’s Chili Bowl serves it, though I’m not sure if Ben’s chili is sweet). It was good, but not so good that I’d go out of my way for it. But I’d take it over a typical hot dog any day. Worth trying.
The boneless chicken breast had to weigh at least a pound. Encrusted with rubbed seasonings, it was tender and juicy. The smoke flavor wasn’t as persistent as some of the other days, but it was noticeable (especially on the blackened skin). Delicious, but so large that I couldn’t finish it. In retrospect, I should have had Dave butterfly the thing and stick it on a roll; I could have made two sandwiches out of it. Recommended.
Additional pictures of BBQ Dave’s setup can be found on Flickr.
Tags: bbq, beef, chicken, meat, pork, roadside