Octavio Flores pulls a pile of smoked pork in the East Shore Smoke House kitchen. The restaurant boasts of its entrees prepared in a state-of-the-art smoker that burns hickory, apple and cherry wood.Then, of course, there’s the barbecue. Along with burgers, East Shore has the other usual suspects: beef brisket, chopped pork, chicken and ribs, all meticulously prepared in a state-of-the-art smoker that burns hickory, apple and cherry wood, depending on the recipe. But Bassett’s restaurant also has a few distinctive dishes, not the least of which is the smoked prime rib, the second-most ordered item behind the ribs.
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