William Ephraim starts smoking meats at 4:30am. He uses mesquite and hickory to smoke his ribs, brisket, chicken and sausage the BBQ restaurant he opened in April of 2008.
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William Ephraim starts smoking meats at 4:30am. He uses mesquite and hickory to smoke his ribs, brisket, chicken and sausage the BBQ restaurant he opened in April of 2008.
Go in and try the brisket and peach cobbler . Award winning service as well..
Ephraim’s BBQ is quirky, but food
is seriously good. (Full review)