And then several months later on the eve of the HamFest occupation comes... Trip Report volume 4: Stop #4
We rocketed out of the My Three Son's
parking lot like hellhounds were nipping at our heels (and feeling the need for a long soak in a hot tub, or at least a quick shower). Unfortunately we were even more full now than before, so I charted a course to take us to the Jack's Creek community via a roundabout route through Garland Bottom, over the middle fork of the Forked Deer river, up Needmore Road by my grandparent's farm, and the dwelling places of various other assorted Pogo-related cousins, aunts, and uncles. After this bucolic diversion we were soon facing yet another barbecue joint: Old Fashioned BBQ
. A note on the name here: this place used to be known as Bobby's, but was bought out by Bobby's son (Chad), who re-named it Bobby's Old Fashioned BBQ. They have since transitioned away the old name dropping "Bobby's".
This particular location has had a barbecuing operation for as long as I can remember. I always think of barbecue when I hear the name Jack's Creek, as there has been good barbecue available there for as long as I have been alive. As a kid, we always stopped for barbecue at Crow & Sons (which was at the location now occupied by Joyner's, a mile or so up the road from Old Fashioned BBQ), back in the days when they were strictly wood-burning. The pit where Old Fashioned BBQ now stands was open air (and therefore, seasonal) for many years. At some point a building was put up and it is currently being put to very good use.
We pulled into the parking lot at Old Fashioned BBQ and got out. The pit was definitely in operation and that smoky aroma was never more welcome. A huge woodpile was immediately apparent and a fire could be soon producing more coals under a curving metal cover around back. Feeling somewhat cheered we went inside. The contrast to My Three Son's was immediate and welcome: clean floors, clean walls, clean tables, no stale cigarette smoke, just that sweet hickory perfume from out back. We went through our routine of giving them a print-out, ordering some food and attempting to engage the folks behind the counter in conversation. I believe this was the only place where we encountered someone who has been hired to manage the restaurant rather than the owner.
I continued with my routine of regular sandwich with slaw on the side. Pulled pork on the sandwiches here, tender meat, lots of good smoky flavor. Another red slaw place -- I liked it better than Jimmy's, though I believe JimInKy did not.
After filling our orders (and dealing with a couple of other customers) the manager (whose name I have unforgivably mis-placed) came around to sit and talk with us a while. Very nice guy and quite informative. From all indications, business is booming as they have expanded to the point that they are now a 7 days a week operation. We were given a tour of the pits which are of the traditional extremely manual built-up cinder-block variety. Touring the pits here reminds you of why whole-hog barbecuing is such hard back-breaking work. You're either lifting a split hog, chopping wood, or shoveling coals. I have a lot of respect for the people that can do this kind of work…