One driver cruising a two-lane Florida highway with the windows down caught a whiff of hickory smoke and turned the car right around. That kind of detour tells you a lot about a small roadside barbecue spot that looks like nothing special from the pavement.
Inside, you’ll find tender ribs, smoky brisket, and old-fashioned country plates that fishermen plan entire trips around. Bring an appetite and a little curiosity, because comfort food this honest is worth the drive.
A Smokehouse Stop Along State Road 78
Rural highways around Lake Okeechobee don’t usually announce their treasures. Essie Mae’s Old South BBQ sits at 14295 FL-78, a stretch of road that curls along the big lake’s western side, where cattle pastures, fishing camps, and wide skies set the scene.
From the outside, it reads as a modest country restaurant. That’s part of the charm.
Travelers crossing the state often roll past similar buildings without a second glance, yet this one has a way of making people hit the brakes, usually because of the smell drifting out of the smoker.
What you get here is a straightforward Southern barbecue kitchen. Think smoked ribs, brisket, pulled pork, jerk chicken, and a lineup of classic sides served on generous plates.
Visitors describe it as a place for both dining in and taking food to go, which suits the fishing crowd and road-trippers alike.
The menu stays fairly focused rather than sprawling, and that’s intentional. A small kitchen doing a handful of meats with care tends to beat a giant menu doing everything halfway.
Keep that in mind as you plan your stop, because the meats are clearly the headliners.
From Food Truck Roots to a Real Dining Room
Long before it had walls and tables, this barbecue rolled on wheels. Fans first found the cooking at a food truck in Lakeport, a small community on the lake’s northwest shore, where locals lined up for smoked meats and sides.
Then came the big move. The sit-down restaurant opened its doors on April 1st, and early guests were thrilled to finally enjoy the same food in a comfortable setting.
One longtime truck fan called it a definite win for the area, praising both the beautiful ambience and the friendly staff.
A personal touch has been part of the story from the start. Visitors in those first weeks noticed the owner chatting with each customer and staying involved in every part of the business.
The owners have also responded directly to guest feedback, even inviting unhappy diners back to make things right.
That hands-on approach is easy to appreciate in a world of chain restaurants. You can feel that real people with real pride are behind the counter.
And for some regulars, that sense of watching a little local business grow from a truck into a destination makes every plate taste a bit better.
Ribs Worth Turning the Car Around For
Ask around about what to order, and ribs come up more than anything else. They’re the most talked-about item on the menu, and for good reason.
Guests rave about meat that falls off the bone, with one couple calling them the most delicious ribs they’ve ever eaten. Another traveler simply labeled the place an amazing find and promised to make it a regular roadside stop on cross-state drives.
The owner has explained that the ribs are direct grilled to keep fat to a minimum, which helps explain that clean, tender bite.
Pairing ideas? A popular move is the two-meat combo platter.
One happy diner went with ribs and sausage, added mac and cheese and coleslaw, and gave the whole thing a perfect score, saving extra praise for the tangy sauce.
Not everyone agrees on seasoning, though. A few visitors have found the ribs super tender but wished for a bolder rub, while others love that the flavor isn’t buried under heavy spice.
One fan put it nicely, saying many pitmasters overwhelm you with rubs and smoke, but here every flavor comes through. Your taste buds get the final vote.
Brisket, Pulled Pork and a Caribbean Twist
Variety lives in the rest of the meat lineup. Beyond the ribs, three stars keep showing up in conversations: brisket, pulled pork, and jerk chicken.
Brisket draws strong opinions. A Floridian of more than 60 years praised its smoky flavor and melt-in-your-mouth texture, calling it some of the best barbecue in the state.
Here’s a handy tip from the owner: brisket comes in a lean cut and a moist, marbled cut, so ask for whichever you prefer, or request extra trimming. Some guests have found pieces too fatty, so speaking up helps.
Pulled pork earns steady love too. One traveler who pulled over on a whim enjoyed a tender, juicy sandwich topped with coleslaw and dressed in a Carolina-style sauce.
A pork sandwich plate with two sides has been a budget-friendly way to share a taste.
Then there’s the jerk chicken, a fun surprise at an Old South barbecue joint. Several regulars list it right alongside the pork and brisket as a favorite.
One family who ordered jerk chicken with brisket called it the best food truck meal they’d tried. Mixing it into a combo plate adds a little island warmth to your smoky feast.
The Sides Debate: Slaw, Cabbage and Potato Salad
Every barbecue plate needs its supporting cast. Here, the classic options include potato salad, coleslaw, cabbage, mac and cheese, and baked beans.
Potato salad and coleslaw are mentioned most often, and the feedback lands all over the map. Some diners loved their slaw and cabbage, calling both delicious, while one happy family paired potato salad and cabbage with their meats and couldn’t stop smiling.
Regulars who come back year after year say they’ve never had anything they didn’t enjoy.
Honesty matters, so here’s the other side. A handful of guests have found the mac and cheese bland and the baked beans a little plain, and a couple felt the potato salad wasn’t cooked to their liking.
Opinions on sides tend to be personal, especially at a place where the meats get the most attention.
A smart strategy? Try cabbage, which earns quiet praise and feels like real country cooking.
Coleslaw also works beautifully piled onto a pulled pork sandwich for crunch. And if you’re with a group, order different sides and share them around the table.
That way everyone finds a personal favorite, and you’ll know exactly what to grab on the next visit.
About That Cornbread Craving
Cast-iron cornbread is the dream companion for smoked meat. A preheated skillet, buttermilk, and good cornmeal create that crispy golden bottom and tender middle that Southern cooks have loved for generations.
So let’s be straight with you about this spot. Based on what visitors share, bread isn’t a regular part of the plates here.
One traveler who loved a pulled pork sandwich mentioned wishing there had been a bread option like cornbread, and another guest noted their brisket plate didn’t come with any bread at all.
Why mention it? Because expectations shape a meal.
If a steaming skillet of cornbread is the only thing on your mind, ask at the counter what’s available that day, since small kitchens sometimes change things up. Otherwise, focus on what this place clearly does well: smoked ribs, brisket, and pork.
Here’s a fun bit of food history while you wait. Skillet cornbread in the Deep South was traditionally savory, not sweet, and cast iron was prized because it holds heat so evenly.
Plenty of Florida country cooks still make it at home this way, so a little cornbread longing is perfectly understandable.
Clean Tables, Warm Hospitality and Lake Country Regulars
Walk in and you’ll notice the tidiness first. Guests describe the restaurant as very neat and clean, with decor that early visitors especially loved.
Hospitality comes up again and again. Recent diners have called the service and hospitality amazing, and others mention friendly staff who make first-timers feel like regulars.
It’s the kind of room where someone might ask how your fishing went before taking your order.
Who fits right in here? Anglers headed to Lake Okeechobee are a big part of the crowd, and one visitor says the yearly fishing trip isn’t complete without a stop for barbecue.
Road-trippers crossing the middle of the state find it an easy break from the highway. Families sharing combo plates and couples splitting a sandwich plate both feel at home.
Takeout is popular too. One guest described the smell of the order filling the car on the drive home, making the wait almost unbearable.
If you’re staying at a nearby fish camp or rental, grabbing plates to go is a great option. Just keep expectations simple: this is a relaxed, homey stop built around good company and smoke, not fancy table settings.
Hours, Prices and Planning Your Drive
Timing is everything with small barbecue joints. The owner has shared that the restaurant sells barbecue three days a week: Friday from 11 a.m. to 8 p.m., Saturday from 11 a.m. to 8 p.m., and Sunday from 11 a.m. to 6 p.m., or until the food sells out.
That last part matters. A few visitors have arrived to find the doors closed, so calling ahead before a long drive is wise, especially since schedules at small family businesses can shift.
Arriving earlier in the day also gives you the best shot at your favorite meats.
Prices are reasonable for the portions. Guests have reported a pork sandwich plate with two sides at $12.95, while a brisket plate with two sides ran around $20.
Regulars call the portions big and the prices fair, and drinks like sweet tea and strawberry lemonade round things out nicely.
Getting there is easy. Head to 14295 FL-78 and follow the highway along Lake Okeechobee’s western shore.
Cooler months from late fall through early spring make ideal weekends for this trip, pairing lakeside fishing or a scenic drive with a smoky lunch stop.
A Smoky Detour Worth Planning This Weekend
Small places with big smokers have a special kind of magic. Essie Mae’s Old South BBQ delivers that feeling through tender ribs, hearty brisket, juicy pulled pork, and a jerk chicken that keeps fans coming back.
It isn’t perfect, and that’s okay. Some sides draw mixed opinions, cornbread lovers may need to adjust their hopes, and the limited weekend schedule takes a little planning.
Still, plenty of guests leave promising to return, and some have turned it into a yearly tradition tied to their fishing trips.
What makes it memorable is the personal touch. You can sense a family business that grew from a food truck, with owners who chat with customers and take feedback seriously.
That warmth adds flavor no rub can match.
So here’s the plan. Pick a Friday, Saturday, or Sunday, check that they’re open, and point the car toward Lake Okeechobee.
Order the ribs, try a combo, share some sides, and grab a sweet tea for the road. Florida’s back roads hide plenty of surprises, and this smoky roadside stop is a tasty reason to roll the windows down and follow your nose.