Jake’s opens at 8:30 in the morning on Sunday, so at 11:00 most everything was already sold out. There was still pork steak and spare ribs, but the homemade sausage links still hanging in the smoker weren’t quite done. Even with just two meats, we feasted. The pork steak is thick cut from the shoulder and sold whole, so a plastic knife would have to do for slicing. The slices weren’t pretty, but a dip in the thin tomato-based sauce flecked with onion made me forget their looks. They had great flavor from the pit even though Jake was still using lump charcoal. The burn barrels were out back, and he swore he usually burns wood down to coals. Even so, we were two-for-two on days he cooked with charcoal.
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A small town barbecue rivalry that’s really no contest.
A small town barbecue rivalry that's really no contest.