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…
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…
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…
New Year’s Resolutions are not a big thing with me. In fact, my normal resolution is “Don’t make any resolutions”. This year I’m actually going to try and stick to those listed here — they came from my favorite writer “Fatty Goodlander” in one of my favorite sailing magazines. Fatty has been living aboard a…
A week or so ago I posted something or the other on FB and said “Merry Christmas” not thinking anything except to extend season greetings. To my surprise I received replies congratulating me for saying Merry Christmas instead of Happy Holidays. While I truly appreciate the replies I have to tell you that was not…
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…
