|The famed McClard's Bar-B-Q today. (Grav Weldon)|
In 1942 the whole operation moved three blocks down the road to the current location at 505 Albert Pike… and it became a drive-in, complete with carhops. Customers would pull up outside and honk and a ‘hop would come out and take the order.
Eventually the building was expanded, and by the time I was aware of the world around me, around the late 70s, there was a dining room with booths and stools lined up at the lunch counter. There was and still is one door for to-go orders and another, on the corner, to enter the dining room – both on the east side of the store. Another comes in from the parking lot on the west side.
Not much has changed in the past 85 years. A short while back, McClard’s started selling smoked chickens on Wednesdays… and they just disintegrate when you pick up a leg. There was also this patron that kept coming back all the time, a boy who went to school in town who, when he couldn’t make the drive after he moved away, would send folks to come get him some ‘cue. Some guy named Bill, you might have heard
|Rib and Fries plate with tamale, sliced|
beef sandwich and fries. (Grav Weldon)
The meat? It goes into the smoker naked – no spices or marinade. It’s all that hickory smoke flavor you get in the end. And of course the sauce – sweet, tomato-based, a little vinegary and a little spice and that’s it. Simple and just the same as it’s always been.
|Ribs and Fries. (Kat Robinson)|
And then there are the tamales… unlike most masa tamales or any tamales you might find in the Delta, these chopped beef and chopped pork blended and stuffed tamales look like some strange extrusion. They’re steamed up in paper that’s tied at the ends, rather than in corn shucks. They’re served one or two to a plate with saltines, the way Arkansas tamales are traditionally served. You really want to do up a good one – you need to have yourself a Tamale Spread – which is a bed of a tamale or two topped with Fritos and chopped beef and chili beans and cheese and onions and barbecue sauce on top. Woo-ee. The family says that spread was created by a guy who came in one day with a hangover.
|Look at them ribs. (Kat Robinson)|
|A sliced beef sandwich with plenty of sauce. (Kat Robinson)|
Me? While I have oft been tempted by the burger on the menu, I have yet to order it. Depending on my mood, I will go for that beef sandwich, either chopped or sliced. And I am never disappointed by that pile of beef with the cabbage and mayo on it, drizzled in sauce on a Sunbeam bun.
Unless it’s Wednesday, and then I’m having chicken. It’s marinated a whole night before it goes on the smoker. I wish they did chicken every day.
They sure do a lot of barbecue… each week, some 7000 pounds-worth goes into the pit for smoking. They make up and sell 250 gallons of baked beans and 250 gallons of coleslaw, too – and it’s all made fresh in the wee hours of the morning each day.
|I miss Ms. Wyona. (Kat Robinson)|
|Inside the restaurant. (Grav Weldon)|
|Some guy named Bill signed this photo for the wall. (Grav Weldon)|
And if you can’t go at all, you can get some of that barbecue sauce from local grocery stores around these parts or on the McClard’s website, here. Call (501) 624-9586 if you need some more information.