Honestly, if you’re driving down Highway 65 through the Arkansas Delta, you aren't exactly expecting a culinary revelation. You’re seeing cotton fields. Rice bins. Maybe a tractor or two. Then, suddenly, there’s this building in McGehee that looks like it used to be a cattle sale barn—which it was—with a parking lot so packed you’d think they were giving away gold bars. That’s Hoots BBQ.
Most people think it’s just another roadside stop. They’re wrong.
Hoots isn't just a restaurant; it’s a weirdly beautiful monument to a mid-life crisis gone right. Back in 2010, Susie and David Powell were living the retiree dream. They had a 45-foot motorcoach. They were sipping wine on the Gulf Coast. Most people would kill for that. But they got bored. Like, "we-can't-live-this-way" bored. So they bought an old barn, spent 18 months scraping paint and fixing pipes, and opened a BBQ joint in 2012 with zero experience.
Why the meat actually tastes different
You’ve had "slow-smoked" BBQ before, sure. Usually, that’s marketing fluff. At Hoots BBQ McGehee AR, the smoker literally doesn’t stop. Susie starts it Sunday afternoon and it runs until Saturday evening.
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There's a person at the restaurant at 4:45 AM every single day. They aren't just making coffee. They’re pulling the "night meat" off—the briskets and pork butts that have been hanging out in the smoke for 14 hours—and putting the lunch ribs on.
It’s a brutal cycle.
They don't do leftovers. If they run out of brisket at 1:00 PM, you’re out of luck. That’s the grit of a real Delta smokehouse. The brisket is sliced thin, and while some critics say it can lean toward the dry side if you catch it late in the shift, the smoke ring is undeniable.
It is not just about the ribs
The menu is massive. It’s almost too big. You’ve got steaks, burgers, fried oysters, and even frog legs. But if you're a first-timer, you basically have to get the sampler plate. It’s the law of the Delta.
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- The Ribs: These are the heavy hitters. They use a rub that’s got a distinct sweetness to it—the same stuff they put on their homemade pork rinds.
- The Fried Pickles: Look, I know every pub has these. But these are different. They use a "chicken-fried" method with a light flour, salt, and pepper dusting. They come out in a pile that could feed a small family.
- The "Crazy" Mustard Sauce: This is where things get controversial. Arkansas BBQ is usually a tug-of-war between Memphis (sweet/ketchup) and Texas (savory/pepper). Hoots throws a tangy mustard sauce into the mix that people either worship or find completely baffling.
Then there's the dessert. Susie famously says people "walk in for the barbecue and walk out with dessert." AY Magazine once voted them the best dessert in the state. We’re talking Italian crème cake, strawberry cake, and a carrot cake that is dense enough to be used as a structural support beam. They’re all homemade.
The vibe is... eclectic?
The interior is a fever dream of Delta history. The walls are covered in old tin. The light fixtures? Those are made from old gas station lights and pipe fittings. Even the tables have stories—some were salvaged from the old Cross Eyed Pig BBQ in Little Rock.
There is a separate bar area for the 21+ crowd and a massive room in the back for when the whole town shows up after a McGehee Owls football game. The name "Hoots" actually comes from the school mascot. It’s the community's living room.
Since David passed away in 2015, Susie has been running the show solo. She even lives in the building. That’s a level of dedication that most "celebrity chefs" wouldn't touch with a ten-foot pole.
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A few things to keep in mind
Parking can be wonky. If you’re driving a semi or pulling a camper, there’s usually space, but it gets tight when the lunch rush hits.
Service is "Delta fast," which is to say, it’s friendly but might slow down if the place is overflowing. Don't go there if you're in a life-or-death hurry to get to New Orleans. Sit down. Drink some tea.
Plan your visit right:
- Call Ahead: Especially on Friday or Saturday nights. The "out-of-towners" from 100 miles away descend on this place, and you will wait for a table.
- Check the Clock: They are closed on Sundays. Don't be the person crying in the parking lot on a Sunday afternoon.
- The "Night Meat" Rule: If you want the best brisket, go for lunch. It’s fresher.
Next time you're on US-65, don't just blink and miss McGehee. Look for the rusted-looking barn with 50 cars out front. Grab a sampler, get the baked beans (they’re weirdly good and nobody can figure out the recipe), and don't you dare leave without a slice of that Italian crème cake.
To make the most of your trip, call them at 870-222-1234 to check their daily specials before you arrive, as they often have off-menu items like smoked chicken or specific seafood catches that sell out by noon.