![]() We started with the Chesapeake Bay Crab dip, a blend of three cheeses and flecks of crab served bubbling with a crown of crab lumps and a thinly-sliced baguette a bit salty, yet thoroughly enjoyed by our group. From there you may choose from a selection of 39 craft beers, 41 brands of bourbon, eight, small-batch Scotches, a limited wine list, and cocktails that include a Smoked Manhattan or a glass of Hideaway Punch, a mild mix of fruit juices and rum.īrbrBut we came to eat, eager to taste what makes Hideaway’s style special. This also makes it a good family place: Dad’s happy and a children’s menu with one side and a drink is a bargain at $3.99.īrbrHideaway’s welcome begins with lemon-spiked ice water in chilled Mason jars. ![]() Hideaway is what could be called “a guy place,” the portions are huge and the 10 TVs are tuned to sports channels. To learn the art of smoking, he spent a week at the home of barbecue master Myron Mixen in Georgia, one of ten people-all foodies-in the class.īrbr“Folks don’t come here for the salads,” smiled Cara, the wholesome-looking gal who took care to mention favorite dishes and describe some of the menu items. Krohn favors smoking over pecan wood because this method imparts a gentler flavor to the food-not harsh, as can be the case with hickory and oak. Louis ribs (five hours), and chicken, flash-fried after a three-hour smoke bath. This is an American barbecue bonanza specializing in slow-cooked (12 hours) Texas beef brisket, smoked corned beef, Memphis-style pulled pork, St. ![]() Kohn is the self-described “meat man,” who leaves the cooking to executive chef Jason Hall.īrbrMeat-and lots of it-is the name of the game here. He is proud of his two smokers that can hold 600 pounds of meat, the pecan wood he orders from Georgia, and the personalized “twists” that he says distinguish his menu from other barbecue places. “I like to talk to my customers-find out what they like and what they don’t,” he says. The pebbled driveway leads to an asymmetrical structure with two outdoor terraces and three dining rooms that can seat up to 250.īrbrYet, The Hideaway has a homestyle feel about it-from the building itself to the fresh-faced staff (who seem sincerely dedicated to the diners’ pleasure) to Kohn himself, whose favorite part of his job is table-hopping. Fast- forward after he bought and renovated the property to what it looks like today. Krohn, an electrical engineer, opened The Hideaway after overseeing the total renovation of this former crab house, a storied crab establishment run by a gregarious gent named Jim Keeney from the mid-1970s until his death in 2000-after which a succession of owners let it go to seed.īrbrKrohn, who first ate crabs at Jim’s place in its heyday 35 years ago, was looking for a place to open a restaurant when he stumbled upon the old hangout and found it was up for sale. And starve yourself first, the better to enjoy the major meat festival that owner Bob Krohn puts on every day. Smokin’ GoodbrbrTake your GPS with you when heading to this obscurely located barbecue haven off the beaten track in Odenton. By Mary Lou Baker // Photos by Tony J Photography ![]()
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