There’s nothing better than good BBQ. Thanks for another great read today, and for highlighting these small, “Mom & Pop” businesses. When we travel, we always hit the side roads and look for the local establishments, no chain places for us. The “Mom & Pops” are the True heartbeat of America. You get the best food, and meet the nicest folks. ❤️
Glory be and thank you, I've got a new place to stop for good BBQ when traveling south. I absolutely adore hole in the wall spots where someone has created a product that the world beats a path to their door. Usually I go to Pritchard Al. to Rogers BBQ when southbound, but will definitely try Brenda's . Sounds close enough for a day trip . I want to tell you about 2 other spots. One in Northport Al., Archibald's, in a neighborhood, you'll see what I mean when you see it, ask 'em if you can get a "skin", they might act like they don't know what you're talking about they're so popular and scarce. Get there early if going to the A day game. But the jewel that I put against anyone's Q is in a tiny building out in tiny Margret Alabama , just outside Trussville Al., Landmark BBQ. On Saturdays , the owner Chris, does "Burnt Ends" a brisket delight that sells out really quick so call them and order some before you go, hopefully call during the week so they'll have plenty for everyone. When I was growing up my father would always say, " if you wanna cook good BBQ, you gotta start w good meat" He was a butcher earlier in life and always went straight to the meat case and if he saw a good piece, he cooked it that weekend and it was incredible. Chris is the same way and his food is always hot and delicious. He and his entire crew are quite a story and you'd think they're family. Thank you again and I hope y'all have a good day.
Smokey thoughts. When I was in the 5th grade (Mid 60,s) my dad took me to the Millbrook community center one Friday afternoon. There the Millbrook mens club were cooking for the 4th of July Bar B Q. There were two brick pits about 10 yards long loaded with Boston Butts and a dozen large cast iron pots which were heating on open fires and all half filled with water. The cooks were all busy adding potatoes corn, onions ect to the pots and I asked if I could help. Pop Gresham, the senior expert would hand me something I followed him while he added the ingredients to the pots. When everything had been added we received our stirring instructions. My friends and I would use these hand made boat paddles and constantly stir the pots making sure to scrape the bottom to keep the stew from sticking. Three of my friends and I got to stay all night stirring the camp stew. The butts came off the pit around 2 or 3 Saturday morning and all the meat that stuck to the wire was gathered, chopped and put into the stew. It was a great experience. I participated in this tradition for many years and this is how I learned about cooking "Q" . There have been quite a few changes since then, but everytime I smell a porcine offering on a wood fired pit, my minds goes back to those old grizzeled men who taught many generations about what real Q should be.
Pone, can't believe you never tried Burt's Barfeteria when you was in the panhandle. Just the other side of Defuniak. Now that was some primo eating- from your grill to ours- double axle tenderized, rubber blackened. You can't beat it!
There is a quiet place (just kidding) down an alley called the "Rendezvous" in Memphis. My wife remembers a small place in Atlanta and the lady would put your ribs or chicken in a paper sack and give you a big wad of paper towels. My fondest memories was when my brother would decide to fire up the smoker and I would make a couple of calls (that is all it took) and the crowd would show up with all the fixings. I miss those days and I miss my brother.
I love a nice restaurant that gets me out of the kitchen for the meal. But you are right have been pleasantly surprised when out & hungry or travelling and stop at mom& pop place that is delicious! Great story. Don’t judge the food by the building- if the grills hot, & cook knows what there doing- grab it & eat in your car and enjoy life’s little surprises!!❤️🥂
There was a guy named Leroy on Atlanta news channel 5 in the seventies. He said if a bbq joint didn’t have a few flies hanging around, the folks were worried about the wrong things.
We have great BBQ here in the Old Dominion! I’ve never heard of eating pigs ears, doesn’t sound good to me! You must come to southern VA to sample some really GOOD BBQ! Love your writings!
There’s nothing better than good BBQ. Thanks for another great read today, and for highlighting these small, “Mom & Pop” businesses. When we travel, we always hit the side roads and look for the local establishments, no chain places for us. The “Mom & Pops” are the True heartbeat of America. You get the best food, and meet the nicest folks. ❤️
Glory be and thank you, I've got a new place to stop for good BBQ when traveling south. I absolutely adore hole in the wall spots where someone has created a product that the world beats a path to their door. Usually I go to Pritchard Al. to Rogers BBQ when southbound, but will definitely try Brenda's . Sounds close enough for a day trip . I want to tell you about 2 other spots. One in Northport Al., Archibald's, in a neighborhood, you'll see what I mean when you see it, ask 'em if you can get a "skin", they might act like they don't know what you're talking about they're so popular and scarce. Get there early if going to the A day game. But the jewel that I put against anyone's Q is in a tiny building out in tiny Margret Alabama , just outside Trussville Al., Landmark BBQ. On Saturdays , the owner Chris, does "Burnt Ends" a brisket delight that sells out really quick so call them and order some before you go, hopefully call during the week so they'll have plenty for everyone. When I was growing up my father would always say, " if you wanna cook good BBQ, you gotta start w good meat" He was a butcher earlier in life and always went straight to the meat case and if he saw a good piece, he cooked it that weekend and it was incredible. Chris is the same way and his food is always hot and delicious. He and his entire crew are quite a story and you'd think they're family. Thank you again and I hope y'all have a good day.
Smokey thoughts. When I was in the 5th grade (Mid 60,s) my dad took me to the Millbrook community center one Friday afternoon. There the Millbrook mens club were cooking for the 4th of July Bar B Q. There were two brick pits about 10 yards long loaded with Boston Butts and a dozen large cast iron pots which were heating on open fires and all half filled with water. The cooks were all busy adding potatoes corn, onions ect to the pots and I asked if I could help. Pop Gresham, the senior expert would hand me something I followed him while he added the ingredients to the pots. When everything had been added we received our stirring instructions. My friends and I would use these hand made boat paddles and constantly stir the pots making sure to scrape the bottom to keep the stew from sticking. Three of my friends and I got to stay all night stirring the camp stew. The butts came off the pit around 2 or 3 Saturday morning and all the meat that stuck to the wire was gathered, chopped and put into the stew. It was a great experience. I participated in this tradition for many years and this is how I learned about cooking "Q" . There have been quite a few changes since then, but everytime I smell a porcine offering on a wood fired pit, my minds goes back to those old grizzeled men who taught many generations about what real Q should be.
Great story. I love “good” Barbecue. I’m also loving the art work you’ve added to the stories. ♥️
Well, I'll be driving across town to get some barbecue this evening because you and Miss Brenda gave me a cravin' for if. Good for y'all!
I'm sure you've been to a Bucee's. Their $9 chopped brisket sandwich is worth an honorable mention.
Pone, can't believe you never tried Burt's Barfeteria when you was in the panhandle. Just the other side of Defuniak. Now that was some primo eating- from your grill to ours- double axle tenderized, rubber blackened. You can't beat it!
Your friend,
Pubert
There is a quiet place (just kidding) down an alley called the "Rendezvous" in Memphis. My wife remembers a small place in Atlanta and the lady would put your ribs or chicken in a paper sack and give you a big wad of paper towels. My fondest memories was when my brother would decide to fire up the smoker and I would make a couple of calls (that is all it took) and the crowd would show up with all the fixings. I miss those days and I miss my brother.
Pork roll is a cornerstone of New Jersey culture. Figures they have no barbecue.
Just kidding, pork roll lovers. After all the hoopla pork roll tastes like fried spam to me, just bologna shaped.
I love a nice restaurant that gets me out of the kitchen for the meal. But you are right have been pleasantly surprised when out & hungry or travelling and stop at mom& pop place that is delicious! Great story. Don’t judge the food by the building- if the grills hot, & cook knows what there doing- grab it & eat in your car and enjoy life’s little surprises!!❤️🥂
Thank you for introducing Miss Barbara on Montgomery. My next road stop.
Best BBQ B's in Greenville North Carolina Try it if you don't agree I will refund your cost of the meal
My mouth is literally watering and it’s 5:00am.
While traveling out west, came across Big John's Texas BBQ in Page, Arizona. Fabulous!!
There was a guy named Leroy on Atlanta news channel 5 in the seventies. He said if a bbq joint didn’t have a few flies hanging around, the folks were worried about the wrong things.
We have great BBQ here in the Old Dominion! I’ve never heard of eating pigs ears, doesn’t sound good to me! You must come to southern VA to sample some really GOOD BBQ! Love your writings!