Having a barbeque joint on your jobsite can be a good thing or a bad thing depending on your perspective and where you park your truck…more about that later  Over the past year or so, I’ve I worked on a pair of jobsites that were across the street from each other in southwest Atlanta.  One of the properties is occupied, in part, by little barbeque joint called The Shack.

Back in October we started a new phase of work on the property across the street from The Shack.  Work progressed normally for most of the week but on Thursday we began to smell smoke…charcoal smoke mixed with cooking meat…barbeque smoke.  My friend Jim, who I’ve mentioned in a few previous entries, was working with me that day and by lunchtime we knew we had to search out the source of the smoke.  It didn’t take us long to discover that the smoke was coming from The Shack.  Our lunch destination was quickly decided and we headed across the street to check it out.

As we placed our orders we learned that The Shack is a three-man operation that’s open Thursday, Friday and Saturday.  The guys begin getting the grill/smoker going around 7:00 in the morning and have pork, beef brisket and chicken ready by lunchtime.  Jim ordered the large brisket plate which came with the meat, white bread, two sides and a canned drink.  For sides he chose the spicy slaw and baked beans.  I decided on the large brisket plate with baked beans and yellow rice.  We both asked for our sauce on the side.

Since that day I managed to visit the shack two more times while working on the property, one of which I took a couple of pulled pork plates home for me and ConnieLou to have for supper.  How was it?  The brisket and pork were tender, moist, smoky and quite good.  The sides, while not exciting, were also quite good.

How did The Shack fare on the Thumbs Scale?  Me, Jim and ConnieLou all gave it 2 out of 2 thumbs for 6 out of a possible 6.  I know I’m going to have more work coming up on the two sites in the future.  I just hope that I can schedule it on a Thursday or Friday.

So how can having a barbeque joint on your jobsite be a bad thing?  Well, it’s like this…the week we started working on the property where The Shack is located I parked my truck close to the smoker.  It really didn’t register that I had parked downwind of the smoker until it was time to go home and when I got in the truck I realized that it now smelled like the intoxicating smoke that we had smelled the week before from across the street.  That’s not that bad by itself but I got hungry every time I got back in the truck for the next couple of weeks until the truck aired out bit aroma faded away.

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