There's few things more a part of our life style than Sweet Tea — and yes, in the South it deserves to be capitalized. We serve thousands of glasses — er make that jars or to go cups — of Sweet Tea each day. Folks are nice enough to come in sometimes just to get…
Well it’s comin on summer and that means fresh veggies along with the barbecue at Country’s. There are those folks that will say they have fresh when it’s really frozen or maybe it was locally frozen — we don’t do that. Every summer we buy fresh peas that come from farmers in Georgia and all…
Gotta admit I don’t do much wild partying anymore so I really wasn’t up on the Red Solo cup till I watched a music awards show. I thought, that just looks like too much fun so Country’s has gotta get in on it — we love fun. So here’s what we decided to do. If…
Thirty seven years is a long time to run a restaurant and during that time one of the best things that happens is you meet a lot of interesting and incredible folks. I want to tell you about one incredible person that we lost on Easter. It’s been long enough that I can’t remember the…
One of the most common questions I get is — how did you start Country’s Barbecue. Did your Dad already have it — did you have a lot of money — just what is the truth. In honor of Country’s 37th birthday this March, I thought it would be a good time to relate the…
Back a couple hundred years ago when I was a teenager, I used to double date with Fred Fussell of local museum fame. Fred introduced me to Bill, Phil and Neal’s (or was it Bill, Neal and Phil’s) Barbecue in Phenix City, Al. At the time it was located where the old Kmart was on Highway…
UGH OUR BUSINESS HAS GONE TO THE PITS!!! Actually and thankfully it’s always been the pits. Pictured above is someone that knows a lot more about our pit than I do. Darrell is an extraordinary Pit Master — he’s one of around 10 that we have the good fortune of working with. So what makes…
Chuck Williams from the Ledger called the other day and asked if I’d participate in 5 questions for the paper — after careful consideration of about 2 nanoseconds I agreed — who the heck am I to turn down free publicity for Country’s. Most of the questions were about “Uptown” and that got me to thinking…
SWEET TATER — that’s a word heard lots around Country’s Barbecue. They’re dang near as popular as barbecue and some of the time just as big as a Boston butt. Folks always want to know where we get’em and how we fix’em. Well as you can see most of the time they come from…
Well, I have to tell you I’m a heck of a lot more familiar with logs (as in bbq) than I am blogs (as in computers). That being said here goes my first attempt at blogging — almost as exciting as my first solo flight — but that’s a subject for later. The grill you…
