JNJ

In the world of barbecue, there is the famous St. Louis style. This type of preparation involves slow open grilling of pork until done, then simmering in a pan of barbecue sauce that is placed on the grill, which is sometimes cooked with horseradish and beer. I’ve been to St. Louis before and I don’t remember eating anything remotely like this. I do remember sweating a lot. Then there is North Carolina barbecue, which also uses pork extensively; however, there exists a clear distinction between eastern North Carolina barbecue and western North Carolina barbecue. Eastern North Carolinians season their barbecue with vinegar, salt, red and black pepper while western Carolinians add ketchup to the mix. Texas barbecue uses primarily beef and paint a sweet and spicy, tomato-based flavor on their brisket that is thick and delicious. Got all that? Although I favor Texas barbecue I found myself on Adams Boulevard today face to face with a St. Louis style sliced pork sandwich and a side of baked beans. When you arrive at JNJ you realize the phrase “hole in the wall” has no meaning. This place, along with Fab’s Dogs, should be given a sub-heading “To Go” because there is essentially one window and three small tables. Period. And if it is raining, forget it, because the tables are outside. JNJ seems to be in the middle of nowhere and when I walked up to the guy behind the counter he gave me an incredulous “I got a customer?” look. That is usually a bad sign but the feller was quite friendly. When I ordered the lemonade with ice to wash down the grub, he suggested I not put ice in it. “It’s too cold out, ya hear?” Southern hospitality. When I bit into that pork sandwich, I got up, walked over to him and told him I wanted to give him a hug. “Yeah, I get that a lawwt. We got burgers and fries on the other saaad of our shack, too.” Burgers and fries at a place that features a pulled pork sandwich that would make Cool Papa Bell jump and shout? Ummm, maybe next time…No.