Quote:
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......
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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.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black &
Vol Orange Thermapens
Displaced
East Tennesseean
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Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"
Relax, it's only BBQ." - Bigmista, 2013
"
Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis
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