Non-Quest BBQ No 45 – Jim’n Nick’s Community Bar-B-Q
Montgomery, Alabama
During my occasional travels, I
try to sample BBQ at those near and far away places outside the Quest area. I
just really, really like that stuff ...
Finally, I had to see what the fuzz is all about. Jim’n
Nick’s Community Bar-B-Q is a growing chain of BBQ restaurants that wins awards
left and right. Most recently, it was listed as the Number one BBQ chain in
America by USA Today, which had to say “If you're going to open a chain of barbecue
restaurants in the Carolinas, Alabama, Georgia, Tennessee, Florida and
Colorado, you better make sure that your product is on-point.”
What started in 1985 in Birmingham,
Alabama, has spread now to 33 locations in the
states mentioned above, with two more restaurants coming soon to Colorado.
Alabama, as the nucleus of
the whole operation, has 14 places where you can dine at a Jim’n Nick’s – I was
at their Montgomery
restaurant, on my way home from a Biscuits Baseball game at beautiful Riverwalk
Stadium.
Well, first of all, their address is somehow screwed up –
had I trusted my GPS, it would have led to a place two blocks from there.
Fortunately, I saw it in the corner of my eye when I passed it and was able to
turn around immediately. The restaurant is one of those typical “family
oriented” buildings that could be used by various different chains after one
another. The inside, too, is rather unassuming – the typical red faux leather
booths, wooden tables, pipes under the wooden ceiling, wooden pillars and
beams, and brick walls with a few posters as decoration. All very clean, very
nice, and very bland.
And nice was also the food. The meat of my pork plate had a
nice smoke aroma, it was tender and juicy, and fairly lean with just a bit of
fat that could be easily put aside. It was not pulled, but rather chopped, and
it also came already smothered in sauce – as everybody knows, that is a total
no-no in the BBQ world. Granted, their original sauce - a concoction based on
vinegar and pepper, yet with some more ingredients in it to make it thick and
red - is quite tasty, with a hint of spiciness. But please don’t drown your
meat in it – that is my, the customer’s job, if I chose to! Their other sauce
is called “Habanero” and is obviously supposed to be the hot cousin. While is
has a bit more kick to it, I would not dare calling it a “hot sauce”, because
for that it lacks some serious punch.
As sides I had baked beans that were not too sweet and also
had a little spiciness, and a very well made tangy potato salad.
While nothing of the meal was really outstanding, nothing
was an abysmal failure, as well. It was nice BBQ in a nice atmosphere … with a
hefty check at the end. Almost eighteen bucks for the plate with a sweat tea,
holy moly, that is what I would call steep. I had much better BBQ in a more
authentic environment for not even half of that. So, my resume is: Nice but
overpriced. At least here in the BBQ belt - they might have more success with this concept in Colorado.
At least they know what BBQ looks like. Pulled pork, while OK, is the weakest manifestation of BBQ known. As much as I agree with you that saucing the meat for the customer is a sin, I also say that throwing out the bark as the first step in pulling the pork, like 99% of all the BBQ joints in North Alabama routinely do, is an unforgivable sin.
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