Thanks to Gregory Hahn from the Idaho Statesman for the early review of the newly opened MickeyRay’s Roadhouse BBQ in Eagle, Idaho. I have gotten a number of emails since their opening on September 20th from people saying I should check it out.
I talked to Ray Santucci (the Ray in MickeyRay’s) who said that he and partner Mickey Shields use a J & R Smoker for their brisket and pulled pork and an Ole Hickory Pits Smoker for the chicken, sausage, turkey, and ribs. They were a competitive BBQ team (aptly named MickeyRay’s) prior to opening their joint and work really hard to make sure that every meal is up the standards that a BBQ judge would expect. See their menu here. If you have a chance to stop in (I have a really good feeling you won’t be disappointed), please shoot me an email and we’ll post your review.
Read the entire review here
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