They cook outside and you’ll be eating outside at this friendly, rustic establishment. While it wasn’t the vinegar-laden Cornell-style poultry I had anticipated, the chicken was large and juicy. The ribs were wider pieces, not the usual spare ribs or baby backs. They had a good sauce that was more tangy than sweet. Since it’s near Syracuse, salt potatoes are on the menu. They’re only open Saturday and Sunday, 10am until they run out.