Originally Posted by SmokinJohn
so, how long is he open? I might *cough* *cough* be feeling under weather with a fever, and the only prescription is some short ribs......
He's there Tues/Wed./Thurs. until Sept. 5. You really should do whatever it takes to check it out. You will not regret it.
Adam was very gracious and took time out to give us a tour of his operation even though he was clearly busy.
Logs go here.
Coals come out here.
Into the J&R
He knows his pit kicks arse!
No deflector - he's cooking directly over pecan coals.
Looks like he's into heavy metal.
I brought some folks from work with me and took some back too. They all went crazy!
I got the pork this time. I had to get back to work so I couldn't wait for the pulled so I went for the sliced. Farking fantastic - period. The slaw was really great - kinda mustardy and there were these great hot pickle slices that came with it. Everything is served on Texas Toast. Sorry - no box pix 'cause I immediately got down to stuffing my face.
I'll say it again - anybody who's in the area should come check this out. It's the kind of place you'd wanna hang out at all day - great setting, folks coming by for awesome food, tunes playing, great smells & Adam is quite the host. Hell yes I'm going back.
I hope this is some sort of lead-in to a restaurant.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!