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Jack Mays' barbecue sauce, a family recipe handed down from his father, lends a tangy zip to the meats -- as do the hickory and oak logs that they simmer over for hours. The fare here is consistently delectable, from supermoist spare ribs to catfish, pork, beef, and chicken and the best square of warm corn bread in town. Do not leave here without trying the boneless portion of pork that runs along the tops of spare ribs, called "rib tips" - sensational. Sweet homemade tea and peach cobbler round out what is sure to be a deliriously good meal.