The local BBQ stand is 7 minutes away. They are open Friday - Sunday (limited hrs on Sun.) and late Spring into November. They also do catering all year round. There is another BBQ restaurant 30 miles away that is not seasonal - you can eat in or they sell by the pound & cater. Aside from the convenience factor, we like the taste of the closer BBQ better - both are good, but the distant one is overly ‘smokey’ in my opinion.
BBQ is a perfect easy meal when we have certain guests & we may have to buy a couple pounds of the local BBQ & freeze it to get us through the winter.
The ice cream stand is seasonal as well (2 min. from the BBQ stand). You know it’s Spring when they open up!
“The ice cream stand...You know it’s Spring when they open up!”
Spring has arrived here when the A & W Root Beer drive-in open up!
I think we have one of the last remaining true ‘drive-ins’ in the state. No indoor dining, but they do have picnic tables if you don’t want to get ketchup and spilled root beer all over your car interior. ;)
I finally learned to use mostly oak with maybe 1/4 hickory when I BBQ, grill, or smoke meat. More hickory is just too much “hickory smoke flavor”! Sometimes I have a little apple or plum to throw in, but, our old apple tree is about 90% dead now, so, I’ll have plenty wood from it for a few years, then none, I suspect. The old plum tree gave up the ghost last year. We have 3 plum saplings, but I’ll get nothing from them for quite a long time - likely longer than I’ll still be BBQ’ing. :-(