Hi This is Jimmy of Jimmy's BBQ. I am thrilled that you are discussing the food at Jimmy's. I find the boards to be the best way to find out what people think of my food. I would like to clear some items up. We use a dry rub on all of our meats. There isn't any sauce added before you get it. We smoke everything on site in our Ole Hickory smoker. We use hickory and cherry wood- pork and brisket get 2 hickory and 1 cherry logs, and ribs/chicken/sausage/bacon get 2 cherry and 1 hickory logs. We do not use liquid smoke for anything. We smoke the beans for 3 hours. We smoke the bacon for 4 hours. Pork shoulder and brisket are smoked for 12-14 hours. Ribs are smoked for 4 hours and chicken 2 hours. Of course everything is cooked until the proper temp is achieved. Our cornbread runs dry and not dry. We are playing around with the recipe so it is not dry. The brisket runs lean to "moist"(not lean). If you would like a less dry piece of brisket please ask for moist. You will get the fattier cut-which I think is the best. I cook the ribs until they pull back on the bone and have reached what I consider done. They do not fall off the bone. I believe there should be a little tug to get them off the bone. The comments have run the gamut on the sauce. I have people asking me to bottle and ship it to them. We also have customers who think it is too sweet. I think sauce is very subjective. We added a mild hot sauce for the brisket and a vinegar sauce for the pork earlier in the year. Thank you for your reviews. If you don't like something please bring it it to my attention. We aim to please. Jim
