Q and A
Answered by Jim Hallock
What is your technique in cooking your barbecue?
I start up my smoker in the morning each day. I chop some red Oak and get the temperature just right. I only use a dry rub for anything smoked. I cook everything low and slow and as soon as it's ready, it goes right behind the line in the kitchen for service. I make my own barbecue sauce and add that fairly sparingly. I don't want to cover up the smoked flavor, it is not a strong or heavy smoke. Extra barbecue sauce is always available if anybody wants it. My beans are finished off in the smoker as well.
You have opened a successful restaurant. At the end of the day, what accomplishment makes you proud?
I am very proud to work alongside my wife and five children, as family & staff works as a team, in a family environment making our favorite foods in our hometown.
What are you working on right now?
In the kitchen, I am constantly experimenting with different sauces to go with our house smoked ribs. In the front of the house, my wife and I are working on getting some music at the restaurant from time to time. We just got a piano put in our back room!
What is your biggest challenge?
Definitely trying to figure out how much food to make every day! Everything is made fresh every day, so we love reservations!
How would you describe your restaurant?
We are a family style restaurant, that also has a large bar and a children's corner in back. We have an outside wood smoker, serve many comfort foods and family favorites for lunch and dinner.
What should first time visitors try?
Definitely our house smoked baby back ribs or our pulled pork, with our beans of course!
What is your signature dish?
Our house smoked baby back ribs, housemade cornbread, our coleslaw and our baked beans! You just have to decide which ribs to get, original, pineapple or Jack Daniel's!
What is your favorite ingredient?
It's a tossup between smoked paprika or garlic, how can I choose!?