I'm making it my personal mission to single-handedly eat my way across the nation, one delicious animal at a time.

Fire up the pit, here I come!!!!!

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Monday, August 15, 2016

Lil' Choo Choo BBQ (Nashville, TN)

I've long been intrigued by the Lil' Choo Choo BBQ food truck and their locomotive-themed smoker. A few months back, a fire broke out in a small retail strip in south Nashville, snuffing out several businesses in its wake. From these ashes, Lil' Choo Choo's first brick and mortar operation took root.

According to their seldom-updated Facebook page, Lil' Choo Choo's grand opening was originally scheduled for August 1, 2016. Due to unforeseen delays in obtaining their Use and Occupancy certification, things got pushed back a couple of weeks to August 15. I had eagerly watched this joint take shape, and my heart was set on attending the grand opening, no matter the date. After all, what kind of barbecue fanatic would I be if I didn't show up on Day One to scope things out?

The interior at Lil' Choo Choo BBQ is a lot more bright and modern than you'd expect for this part of town, no offense intended. Railroad crossing signs, train-line logos, and neons tie their whole aesthetic together nicely. It's cohesive and amusing without being over-the-top or kitschy.

First-day jitters and hiccups are common for restaurant openings, but from what I could tell things here got off without a hitch. All of the employees were super friendly and checked on me often. They also knew the menu well, and I heard them giving good suggestions to indecisive customers studying the menu. Clearly the owners had spent plenty of time making sure that their staff were trained properly. Kudos.

Lil' Choo Choo's train theme unsurprisingly spills over into their menu as well. Menu items with names like The Conductor, The Penn Station, and The Brakeman made things interesting as well as fun. But with three meats and two sides, the L&N dinner plate is definitely the way to go. I loaded mine up with pulled pork, pulled chicken, brisket, Porter Potato Salad and Highrail Jalapeño Mac and Cheese. All aboard! Next stop: obesity.

The mac and cheese had a ton of delicious, melty cheddar coupled with a distinct bite from the jalapeño peppers. It was just spicy enough to make things exciting without destroying my palate. I could really taste the dill in this potato salad. I'm not generally a dill fan, but for some reason potato salad is my one exception. The mayo base wasn't overly thick, which I liked. I also enjoyed the crunch from the assorted veggie mix-ins.

Unlike a lot of smoked poultry
out there, their chicken was tender as could be and not the least bit dry. My serving came with big hunks of spectacular skin scattered throughout. The crispy, blackened skin obviously had the most flavor, but the rest of the juicy meat also carried a great smokiness. This was a stellar effort for barbecue chicken.

The thin-sliced brisket had plenty of nicely-seasoned bark to go around. It had a prominent smoke ring and an equally smoky taste. I received a nice combination of lean and fatty slices, with both kinds being tender and hard to stop eating. What fat I did get was well rendered, enhancing the already smoky meat even more.

Not to be outdone, the pulled pork had a great smoke level as well. Each bite was tender, juicy, and full of savory bark. I'm sure it works well for sandwiches, but I loved it all by its lonesome. Lil' Choo Choo has half-a-dozen different sauces available, though I doubt that any of them could have improved upon the natural pork.

I'm really glad that I was able to make it for the grand opening. If Lil' Choo Choo BBQ keeps slinging out food of the caliber I tasted today, they'll definitely be among Nashville's top players.


Lil' Choo Choo BBQ
1609F Murfreesboro Pike
Nashville, TN 37217
(615) 218-3988


  1. I love smoke, but I'm a sauce guy "too". I make many from professional recipes from pit master friends of mine. I'd like to see some critique on sauces during your travels. You seem to shy away from sauces, but sauce is important to many like myself. Take care, and have fun eating out there!

    1. Ron, thanks for commenting. I'm definitely not a sauce guy myself, probably a result of growing up in Central Texas. I do try it from time to time, but I'm mainly interested in the meat itself, since that's where the skill truly lies (at least in my opinion). Sauce can be a nice addition, but the meat should be able to stand on its own first. Thanks for reading!