Sidratha

Hope you enjoy Jax ......... lived there as a child and 48 miles north for almost 40 years ...... the places ya'll are mentioned are too high brow for me but if you are willing to eat with the common folk Jax has many great places like Jackie's on Main St by the Trout River Bridge for Seafood or any of the Ceader River's scatterd all over Town again for seafood but Cedar River also serves a mean steak. Bono's are all over town and have great BBQ but the one on Beach Blvd accross from Greenlawn Cemetary is the original and the best, Fred Cotton's on Main Street across from Andrew Jackson High School has Killer Ribs and a good sandwitch. There is a little Italian place at 5Points < Have seen the former mayor /governer eat there many times over the years> that is cheap and good, their pizzas are wonderful except for the cardboard crust but the toppings are so plentiful you forget that the crust sux and the salads are wonderful. Oh there is an Oriental place just down from it ... avoid it like the plague!!!! Universty Blvd between Beach and Phillips has an oriental place called China One that has a killer buffet and the best Hot and Sour Soup you ever tasted. There is another place on the same road about 3 blocks down on the right going towards Phillips can't recall the name but good food higher prices and alot more fancy. Just down from that by Bowden Rd is Yings Takee outee which believe it or not has some great food especially their Seseame Chicken. For Pizza Joseph's on Main street about half way between Jackie's and Cottons is the bomb .... great hand tossed thick cheezy pizzas For just good ol home style no frills cooking the Old South Restraunt at StNicholas Plaza is the place to go, it is on Beach just after Alantic seperates from Beach as you head to the beach from Down town. Someone mentioned Fernendina ... The Down Under is the place and it is under the Intercoastal bridgeor Jenwrights in Yule on US 17 at the light where A1A and 17 cross. For steaks or seafood the 1892 <I think it is> Steak house downtown or the Crab Trap also downtown. Now for the adventurious Pelican Point in Darien Ga just north of Brunswick has an all you can eat Bufett with everything you can imagine on it including Lobster ...... worth the drive!!!!!!!!!!!!!!!!! Oh about forgot .... Stricklands Landing by the Mayport Ferry is fancy and a bit pricey but the seafood is awlsome!!!! The Pig BBQ's scattered all over town have some good food especially late nights after the bars close and they serve generous helpings of everthing. The Landing does have Hooters ..... that is about it ... HEHEHEHEHEHE Sidratha

Thank you all for the warm welcome ....... I have been hunting recipies and methods of cooking NC BBQ for a long time to no avail as it seems those in the know want to keep the interlopers from learning the secrets to Pork Nirvana. It was indeed refreshing to have Varmit give up information so freely. Varmit ..... is there not a way to use the brinkman or weber on a Boston Butt to achieve Eastern BBQ without having to grill an entire pig? I have done half and whole pigs before but always burried with rocks or on a spit. I have no large pit or smoker though I will gain one in the future <I hope>. Squeat ......... my condensed history ........ Born 1/26/54 at Camp LeJune, father from West "By God" Virginia mother from Wilmington, father got out of the Corps and went back to the mines of Logan County WVA, Alantic Coastline moved to Jacksonville Fla thus so too my Momma's parents, shortly thereafter the mines shut down while in Jax for Christmas and we stayed as my Dad found a job making Paper and I was pulled from the two room school house in Landville WVa and placed in a school with more students than Landville and Man had citizens. Then in the sumer between the 7th and 8th grades my Dad got a job as electrician at Gilman Paper Co in StMarys Ga whereupon we moved to another rual enviroment which after living in Jax was like returning to the Ice Age. I graduated from Camden County High School in 1971 at 17 as I started at 5 in WVa. Went to college and was just too young made deans list first quarter flunked out second thus I became a Paper Maker. Did a stint in the Navy married a Texas girl < I was stationed in Dallas>had a child 13 years later divirced and remarried to an Airforce brat whose roots are in StJoseph. After 22 years of making paper My health was failing so I medically retired from Gilman and was deemed 100% disabled by Social Security, my wife and I both wanted out of Camden County and I needed a drier climate, as we searched for where to move her Grandmother died and we came here to StJoe to bury her, the wife started in on moving to Mo from that point on , then about 3 months later her step grandfather died leaving the house to his side which we purchased from them, thus I am now in StJoe. It is nice but very different than anything I am used to. KC BBQ is too dang sweet!!!!! Our house is in the Musem Hill Area of town is 157 years old and needs lots of work and TLC, the rub is everything has to go through the historic society before it can be done and certain materials can not be employed thus increased cost in refurbishing it, but we will get it all fixed and made ready for another 157 years of use. BTW if you are a Ives, Heath, Cain , Innis or Dury you are probably a cousin. Sidratha

Howdy all. I am new to this forum, found while searching out recipies for NC BBQ. I was born a Tar Heel my Momma being a Wilmington girl, Got tons of kin in NC but never kept track of them to my sorrow, for now I live in StJoseph MO after having lived in GA most of my life, but I digress, to my sorrow because I have no one to explain to me what goes into Eastern NC BBQ and I dearly love the stuff. Have been scoffed at most my life for piling coleslaw on my BBQ from FLA to TX coleslaw has topped them all if available. I am begging anyone that will to send me recipies for the maranaide, rubs, sauce, woods used to get that special flavor, times and types of meat, whatever it takes to make my own Boston Butt taste like the ambrosia that is NC BBQ ....... I have experimented with what I think I taste as the guide only to fail dismally .... Help for I am lost and hungry. Everytime Momma used to go to Wilmingtom or Mayple Hill she would always bring me 5lbs of BBQ and some Paul'sPlace Chow chow <somewhere arround Burgall> the BBQ came from a restraunt that she used to go to as a child somewhere arround Wrightfull Beach can not recall the Name but been there sine the 40's. Oh and 2 bottles of their sauce. NC BBQ Rules. Sidratha awaits at sidratha@sidratha.net with rumbling tummy