s a native of South Florida, my penchant for BBQ is more pronounced than the average carnivore, so when I hear the words “slathered,” “smothered,” “wet,” “slow-cooked” and “hand rubbed,” I come running. Fast.

The menu at Wildwood Barbeque is full of these mouth-watering adjectives. It gets me all hot and bothered just thinking about all that succulent meat. Executive Pit Master Big Lou Elrose is the man doing all the slathering, smothering and rubbing behind Wildwood’s BBQ.

The 6’4” ex-motorcycle cop from Brooklyn got his start in the BBQ biz by competing at local cook-offs, so you know go in knowing that he’s good at what he does - if you needed more proof than adjective-driven menu, that is.

Wildwood’s calling card really does speak for itself. The Carolina Pulled Pork ($9.95) is one of my personal faves, mostly because it comes with vinegar sauce for mopping. I especially love meat when it comes with an abundance of sweet and juicy sauce.

Big Lou’s sandwiches ($9.50 - $12.50) are said - on the streets and from, ahem, myself – to be the best in the area. Guests get a choice of pulled pork, chicken, brisket or all three on the sauce-laden sesame bun with pickles and coleslaw shoved in there for good measure.