Dave Bugg wrote:
> I enjoyed the company and the incredible hospitality of Big Jim on my
> second day of the trip. I wished Jim was closer to my home. I think
> he was worried I was losing too much weight, 'cause that man laid my
> plate full, and kept it that way. Mind you, I ain't complaining...
> not ONE little bit. Besides the excellent ribs, sausage, and brisket,
> Jim does catfish that just melts in your mouth.

And he's just a heck-of-a-nice-guy.

> As before, when we first met, Jim was generous in sharing recipes and
> info. about running his joint, which will be of help. It was also
> great fun interacting with some of Jim's customers, which were a
> steady stream the whole time I was there. It is obvious that word of
> mouth should continue to draw customers from a wide area. Our time
> visiting went much too quick. Thanks for everything, Jim... you are
> special.

Jim is a legend in the making. He don't charge enough (or he's just not in
the right location).

> Best Sausage:
> Big Jim's

Yep. Second that. He and Chef Juke have persuaded me to buy a sausage
grinder. I expect a learning curve, but am sure looking forward to some
results. I kneel to the Barbecue Gods and pray for enlightenment.

>Needless to say, I took a lot of pictures and spent quite a
> bit of time talking to the owner about his place. The food was worth
> spending money on -- brisket and sausage -- but not at the same level
> as Big Jim and Danny.

You visited the temples of the masters, Dave. Study well, we expect a lot
from you.
*Glad* to see you back.

Jack Curry