On a recent trip to Orlando, my friends and I decided to pass on the typical gas stations and make a stop instead at the Buc-ee’s near St. Augustine. All of my friends had been to Buc-ee’s before, so I was the only one who had yet to experience this phenomenon that has become a craze amongst American road trippers.

My only experience before this with massive rest stops was Busy Bee, a similar establishment with branded food and merchandise and clean restrooms that I used to frequent on my way to and from Florida State University on I-10. As a woman who often traveled alone, I loved Busy Bee; it was safe, clean and always busy.

When we pulled up to Buc-ee’s, it looked unassuming, albeit it was a large building, but nothing special. Of course, my friends told me, “Just you wait.” They were correct.

When I stepped inside, I was instantly met with flocks of people moving all around the place with their arms stuffed with food, drinks and other goodies. All along the back half of the store were different stations of Buc-ee’s employees carving, crafting and serving different types of meats and sandwiches, frequently calling out to signal a new batch of meat was ready. Of course, my friends told me about their famous brisket sandwich, so I grabbed a freshly made one off the counter. It was a welcome sight actually, to see workers preparing the meat just behind the glass; it removed the long-standing reputation of mysterious gas station meat, as I could see firsthand the meat they used in the sandwiches.

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Buc-ee’s doesn’t just serve brisket but also pulled pork and pulled chicken. Along the back wall I found a vast array of desserts, and I opted for the warmed cinnamon pull-apart bread with icing. I could have spent much longer in the store, but we had to get on the road, so I grabbed an iced tea from their seemingly endless range of beverages and checked out … but not before also snagging a dark chocolate peanut butter Buc-ee’s cup from the check-out line. The best part? It was reasonably priced.

I was pleasantly surprised with just how good everything was. It was so good, in fact, on our way back from Orlando we stopped at a different Buc-ee’s (this one in Daytona) and got some brisket mac and cheese for the road.

I can not only now say I’ve been to Buc-ee’s but also that I am another Buc-ee’s fan and understand the hype.

— Aoife O’Riordan, associate editor