A Matter of Taste - Camp Curtin Bar-B-Que Station

For barbeque afficionados in Harrisburg (slightly north of the Mason-Dixon barbeque line in the sand), there is a never-ending challenge to find good “pig pickin’”. Luckily, Camp Curtin offers Mississippi-style barbeque at its best, as those “in the know” in Harrisburg know that Camp Curtin Bar-B-Que Station’s owner, James Cooper, won the 1997 Small Business Leader of the Year Award from the Mayor’s Office of Economic Development.

Talk about whetting the appetite, from the moment our party arrived we were overwhelmed by the aroma of seasoned hickory-smoked meats. With flavorful pork on our minds, there was no better start than with the BBQ Baby Back Ribs offered as a half or full rack. These utterly delicious lip smackin’ ribs, with dense pinkish-toned meat that only true wood-smoked barbeque can produce, are lathered with Camp Curtin’s signature dark, thick sauce (your choice of mild or hot). Secrets in this sauce won’t be given out, but the facts speak loudly as it is a cousin to the barbeque sauce of Cooper’s long-time friend, Charlie Robinson, a Mississippi native who’s award-winning sauce has led him to open ten barbecue restaurants in the Chicago area. Could molasses that gives thick, rich full-bodied flavor and color to the sauce be the secret ingredient? Or is it the combination of seventeen herbs and spices that produce the tanginess that’s not too sweet? Or perhaps it’s the addition of the bacon-like flavor of natural hickory smoke that keeps ‘em comin’ back? Whatever the secret, it is just down-right good.

Camp Curtin Bar-B-Que Station Camp Curtin’s Pork BBQ Sandwich, full of tender coarsely chopped shoulder and butt meat served on “fresh as fresh can be“ buns, drips with the mouth-watering sauce. Pieces of smoked pulled pork are intermittently disbursed throughout the larger hunks in this sandwich. BBQ Buffalo Wings, served three-jointed whole, need only a little coaxing for the meat to fall off the bone and seem a natural with the spicy hot sauce. As a dinner, wing choices are barbecued or fried.

Although, this restaurant is a neighborhood firehouse turned down home smokehouse, firefighting decor is kept to a minimum in the bright and open dining room. Sure, there’s a fire pole in one corner leading up through the middle of a table, and a spiral staircase in an out-of-the-way corner, but the dining area is airy with large windows, whitewashed brick walls, pastel wallpaper and fans rotating high above the room. A constant stream of patrons come in for take-out orders as a mix of gospel and classic soul music lingers with the smokey fragrances.

Camp Curtin Bar-B-Que Station seems to be a favorite hangout of Harrisburg’s finest. During our visit, we observed police officers eating in and when finished, carrying out. Detectives and paramedics also showed up to savor the zestful barbecue flavors. It doesn’t take a HAZMAT crew to figure out where the best barbeque is in this town.

If all this finger lickin’ and pig pickin’ is not for you, order the rib tips (absent bone) and utilize the utensils provided. Or, if you’re not in the mood for the real “Q” try Camp Curtin’s next best choice - farmed raised Mississippi Catfish. Fried in 100% vegetable oil, the white, plump and savory fish is served in a lightly-seasoned crisp coating that’s an ultimate classic. There is no better way to treat catfish.

You will have a tough time deciding on the sides to accompany your dinner, as the cole slaw is so crisp and fresh, the red potato salad is not your tired deli staple and the BBQ baked beans keep you in the theme. Pass over the french fries this time out and order the greens with their smokey ham flavoring or the home-style baked macaroni and cheese with a long Cheddar taste. To wash this all down, iced tea instead of soda is the proverbial beverage.

For those who can’t or won’t hold back - go the whole hog and order from the Combo Specialties, a great mix of the menu that features immense platters of some of the best pig pickin’ in these parts. And, if you dare try to emulate this fantastic barbeque from your home grill, the only way you may even come slightly close is if you pick up some of Camp Curtin’s bottled sauce on the way out . . . but, you’ll still have to find your own hickory.

Best Bets -
Appetizers:
BBQ Buffalo Wings ($2.75, $5.25)
BBQ Baby Back Ribs ($7.50, $12.50)

Sandwiches Combos
Pork BBQ ($4.95)
BBQ Boneless Ribs ($4.95)
Served with Cole Slaw,
BBQ Baked Beans or French Fries

Dinners:
BBQ Baby Back Ribs ($8.95, $13.50)
BBQ Beef Ribs ($8.95, $11.95)
Fried 7 oz. Farm Raised Mississippi Catfish ($7.95)
Served with 2 vegetables and roll or cornbread

Combo Specialties:
Half Rack BBQ Baby Back Ribs,
Quarter Chicken & 3 Jumbo Shrimp ($13.95)
BBQ Rib Tips & 4 BBQ Buffalo Wings ($7.95)
Served with 2 vegetables and roll or cornbread

Pies and cakes made fresh daily.

Camp Curtin BBQ
Entrees range from $4 to $14
Average Dining Time: 30-45 minutes

Location:
Easy to find

Parking:
Self-serve

Handicapped Access:
Entrance

Exterior Appearance:
Well Maintained

Initial Interior:
Double Foyer Door

Reservations Necessary:
No

Preferred Dining Attire:
Casual

Wait (to be seated):
None

Wait (for service):
None

Lighting:
Bright

Meal-time Music:
Contemporary

Dining Area Appearance:
Well Tended To

Noise:
Light Chatter

Climate:
Fine

Tables:
Fine

Chairs:
Comfy

Booths:
Moveable Tables

Table Setting:
N/A

Your Meal:
House Specialty

Automatically Served:
Nothing

Appetizers:
Average

Soups:
None

Salads:
House Specialty

Main Course:
Ribs

Desserts:
Made in-house

Coffees:
House Specialty

Staff Attitude:
Friendly

Staff Appearance:
Neat & Clean

Hospitality:
Felt at Home

Cleanliness:
Cleaner Than Average

Wash Rooms:
Clean

Crowd (Qty):
Busy

Crowd (Attitude):
Casual/Laughter

Food (portions):
Satisfied

Food (prices):
Fair

Overall Service:
Attentive

Payment Accepted:
Cash