Now, is it called barbecue or barbeque? Mr. Gant would seem to prefer the 'que instead of the 'cue. But I could care less, because his 'que is pretty much on cue. (Rim shot please)
I have this thing for BBQ huts. When I see one I just want to check it out. It is not just the food you see, it is the whole deal. It is patriotic Americana at its best. No corporations, very few rules - save those of common sense and cookery, which is what determines these hut's fates. They are all in. All or nothing. You like it or you don't. Usually, if you don't like them they don't worry about it so much. Opinions are like butt-holes to these folks - everyone has one.
Wax paper rules the BBQ underworld. Without it, there would be no true Deep South BBQ.
"Imposters do not use wax paper." gf
This is the "Hungry Man" Plate. There must be some big-ass men in Gulf County Florida.
If this family plays their cards right they could be the "Pineapple Willies" of Port Saint Joe.
Let's run through this food real quick.
Potato salad ~ Skip it. I call this "mashed potato salad" and I am no fan of it. It is a typical mayo/mustard/pickle relish fare.
Baked Beans ~ Delish! Smokey, with brown sugar and infused with pork bits.
Ribs (spare ribs) ~ These were "fall of the bone" with a slight tug. Served dry, dipping these into the home-made BBQ sauce made them near perfect.
Pulled Pork ~ Oversmoked. They were using Oak, and lots of it. Nothing is worse than burping up Oak for the rest of the day after eating a plate of food.
Smoked Chicken ~ Over cooked and dry. It did have a good crust and good flavor though.
Conclusion? Pull in and order. Do not be skeered. Hey, that is how you say it in Port St. Joe Florida.
Thanks for reading,