|Nothing fancy but good BBQ. Photo by Judy Wells.|
"Try the banana split," they said.
|Pigs outside like this one and inside, too, abound.|
Service is swift and before you could say "Cheerwine," the ultimate liquid pairing, we had hefty cups of it and our barbecue was on the way.
|Cecil Conrad shows off one of his smoke ovens.|
Today, each week they sell the meat from 100-150 pork shoulders cooked slowly over hickory and oak embers. No rubs here, just a bit of salt. Shoulders put in one of the three inside smokers at 5 a.m. are done by 3 p.m. No automation here either; strictly manual labors of love.
Lexingtonians like vinegar with their barbecue; vinegar-sauced red slaw accompanies the vinegar, ketchup, water, salt and peppers-based sauce or "dip," in the local parlance. So do hush puppies, lots of them.
|Crisp, hot hush puppies.|
|Didn't measure the whipped cream but there's about 4 pounds of ice cream.|
|The best we could do.|
No one we met in the next three days asked how we liked the barbecue (it was excellent), but they all wanted to know how we did with the banana split.
If you come alone or with only one or two others, you'll have decide, barbecue or banana split.