Good to know and important to many folks, I'm sure. Thanks!
Jambones- Great BBQ
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Good to know and important to many folks, I'm sure. Thanks!
We stopped by on our way out of Seaside (headed back to Alabama) this past Saturday. Arrived around 11:30. Wanted to meet the owner, but i was told he was busy in his office.
Very good atmosphere. Would love to go there some afternoon for beers and wings.
I had the ribs, half rack. With beans and fries. The ribs had a good taste, but just a hair too much bark on them. I couldn't eat the last bone due to the toughness of the bark. Interesting that the smoke ring was deep, but only from the top down. No pink coming from the bottom. I'm not familiar with how that particular smoker works, if the meat sees smoke only across the top or if it drifts up from the bottom also.
They were very juicy to the point i wondered how they are kept so moist. Cooked long enough to be falling off the bone which most folks who eat commercially cooked ribs are used to. I didn't try any sauce on the ribs.
Beans were excellent. Lots of tastes in there and the finished product is well worth forgoing the fries and the slaw to double-up on the beans.
My wife had the pork, fries and slaw. We were a little confused to start with as we ordered a pork sandwich (common around here) and ended up getting a plate. Then we found out there is not a sandwich option. No problem, just a little twist. Ample portion of Q; moist and great in taste. Her plate didn't have much fat and did have a nice sampling of the bark.
Father-in-law had the brisket. He was very pleased with his choice.
Don't know that any of us tried the slaw. I'm not much of a slaw person anyway. Only slaw i like is the one made from the Neeley's BBQ joint. And that slaw is THE BOMB!!! Fries were plentiful to the point of almost too many. The Buttrub seasoning added alot to them. I'm assuming that Buttrub was also used on the ribs and maybe the pork.
Prices were reasonable for the area when considering the "free range" adder and the choice of 2 sides. Don't know that i would know the taste difference between free range meat and regular harvested meat, but if people are willing to pay a little more, then so be it. Prices would definitely have to be lowered to compete in North Alabama. We alls iz poe up here ya know...
Would love to see a sampler plate with ribs and pork, no sides. Sides just take up space. Meat and beer - the rest is just for show.
Our next trip to Seaside will include another stop at Jambones.
Amy@Avalon mentioned Dreamland. We have a Dreamland in our city and i wouldn't eat there unless all of the other BBQ places were closed. I'm not much for eating grilled ribs that are floating in sauce. Same for the pork. Now don't get me wrong, i love their sauce. But i don't like to eat ribs or Q when all you can taste is the sauce. But without the sauce, Dreamland ribs aren't all that tasty.
Also mentioned was the fact that Jambones ran out of ribs when 4dogs ordered some. While i would have been disappointed also if this happened, i also appreciate the fact that the ribs are cooked and served in managable quantities. Yes its hard to always cook enough and not run out, but with the price of meat and the time needed to cook, i would rather run out of a menu item (unless its beer!!!) than to have product left over. So thank you Jambone for not serving day old ribs and Q. The average customer wouldn't be able to tell the difference, but like your choice of meat that is free range, the pit master has to take pride in his work and stand behind his (her) beliefs.
JoBu.
Very good atmosphere. Would love to go there some afternoon for beers and wings.
I had the ribs, half rack. With beans and fries. The ribs had a good taste, but just a hair too much bark on them. I couldn't eat the last bone due to the toughness of the bark. Interesting that the smoke ring was deep, but only from the top down. No pink coming from the bottom. I'm not familiar with how that particular smoker works, if the meat sees smoke only across the top or if it drifts up from the bottom also.
They were very juicy to the point i wondered how they are kept so moist. Cooked long enough to be falling off the bone which most folks who eat commercially cooked ribs are used to. I didn't try any sauce on the ribs.
Beans were excellent. Lots of tastes in there and the finished product is well worth forgoing the fries and the slaw to double-up on the beans.
My wife had the pork, fries and slaw. We were a little confused to start with as we ordered a pork sandwich (common around here) and ended up getting a plate. Then we found out there is not a sandwich option. No problem, just a little twist. Ample portion of Q; moist and great in taste. Her plate didn't have much fat and did have a nice sampling of the bark.
Father-in-law had the brisket. He was very pleased with his choice.
Don't know that any of us tried the slaw. I'm not much of a slaw person anyway. Only slaw i like is the one made from the Neeley's BBQ joint. And that slaw is THE BOMB!!! Fries were plentiful to the point of almost too many. The Buttrub seasoning added alot to them. I'm assuming that Buttrub was also used on the ribs and maybe the pork.
Prices were reasonable for the area when considering the "free range" adder and the choice of 2 sides. Don't know that i would know the taste difference between free range meat and regular harvested meat, but if people are willing to pay a little more, then so be it. Prices would definitely have to be lowered to compete in North Alabama. We alls iz poe up here ya know...
Would love to see a sampler plate with ribs and pork, no sides. Sides just take up space. Meat and beer - the rest is just for show.
Our next trip to Seaside will include another stop at Jambones.
Amy@Avalon mentioned Dreamland. We have a Dreamland in our city and i wouldn't eat there unless all of the other BBQ places were closed. I'm not much for eating grilled ribs that are floating in sauce. Same for the pork. Now don't get me wrong, i love their sauce. But i don't like to eat ribs or Q when all you can taste is the sauce. But without the sauce, Dreamland ribs aren't all that tasty.
Also mentioned was the fact that Jambones ran out of ribs when 4dogs ordered some. While i would have been disappointed also if this happened, i also appreciate the fact that the ribs are cooked and served in managable quantities. Yes its hard to always cook enough and not run out, but with the price of meat and the time needed to cook, i would rather run out of a menu item (unless its beer!!!) than to have product left over. So thank you Jambone for not serving day old ribs and Q. The average customer wouldn't be able to tell the difference, but like your choice of meat that is free range, the pit master has to take pride in his work and stand behind his (her) beliefs.
JoBu.
Other good BBQ
Since you mentioned Alabama... If you are ever in Tuscaloosa, try Archibald's on Watermelon Road. On the Northport side of town. Worth asking directions to. It's really downhome style, behind Archie's house in a little outbuilding. No sides, just white bread to accompany some mighty fine BBQ. I agree about Dreamland, only brought them up due to their suprising popularity. I guess it is a chain deal now- not usually a good sign! Jambones is a welcome addition to the beach.
Since you mentioned Alabama... If you are ever in Tuscaloosa, try Archibald's on Watermelon Road. On the Northport side of town. Worth asking directions to. It's really downhome style, behind Archie's house in a little outbuilding. No sides, just white bread to accompany some mighty fine BBQ. I agree about Dreamland, only brought them up due to their suprising popularity. I guess it is a chain deal now- not usually a good sign! Jambones is a welcome addition to the beach.
JoBu, I don't eat slaw either, but Jambone's slaw is worth eating. The Jalape?o Peppers make it rock. I actually look forward to eating the slaw there. I agree with you regarding running out of ribs or briskett, etc. in that I'd rather have fresh items, than recooked items.
Amy,
Been to Title-town many times to watch the Crimson and Tide play. I've had Archibald's ribs and they are in fact excellent. Nothing for show, the meat speaks for itself. That's the way BBQ should be. I bet if you brought up the idea of 'free range' to them, they would just look at you funny and ask you to leave.
I'm in Huntsville and the Dreamland here was heavily anticipated due to the lack of decent BBQ joints in town and the reputation of their meat. I've eaten there a few times, but its not worth the short drive. Ribs and pork are both average at best.
I cook in a few BBQ competitions and have sampled both outstanding BBQ and that which is not worth feeding to the dog. And i've cooked both
depending on how many cool adult beverages I might have had.
Finding a good, consistent BBQ joint is rare. But the search is half the fun. Some people swear by Dreamland, i swear at it. Some folks love Golden Rule, I'll drive past it and eat at Dairy Queen. Next trip to SoWal will include another stop at Jambones plus a trip to a couple other joints i've been educated about recently. As you described Archibald's, many times the best BBQ is found in the most unlikely places, like behind someone's house or in a hole in the wall with a less than stellar health rating. Course if you're worried about the health rating, you prolly don't need to eat BBQ anyway.
Usually the highly advertised places never live up to the hype. Word of mouth takes care of the better places.
JoBu - Cookin' Q and searching too.....
Been to Title-town many times to watch the Crimson and Tide play. I've had Archibald's ribs and they are in fact excellent. Nothing for show, the meat speaks for itself. That's the way BBQ should be. I bet if you brought up the idea of 'free range' to them, they would just look at you funny and ask you to leave.
I'm in Huntsville and the Dreamland here was heavily anticipated due to the lack of decent BBQ joints in town and the reputation of their meat. I've eaten there a few times, but its not worth the short drive. Ribs and pork are both average at best.
I cook in a few BBQ competitions and have sampled both outstanding BBQ and that which is not worth feeding to the dog. And i've cooked both
depending on how many cool adult beverages I might have had. Finding a good, consistent BBQ joint is rare. But the search is half the fun. Some people swear by Dreamland, i swear at it. Some folks love Golden Rule, I'll drive past it and eat at Dairy Queen. Next trip to SoWal will include another stop at Jambones plus a trip to a couple other joints i've been educated about recently. As you described Archibald's, many times the best BBQ is found in the most unlikely places, like behind someone's house or in a hole in the wall with a less than stellar health rating. Course if you're worried about the health rating, you prolly don't need to eat BBQ anyway.
Usually the highly advertised places never live up to the hype. Word of mouth takes care of the better places.
JoBu - Cookin' Q and searching too.....
JoBu-
There was a time when, if I wrote as much, and as definitively, about BBQ as you just did, that I'd get flamed as a "Memphis BBQ snob".
I haven't eaten much AL BBQ, but I've got to say that the pork shoulder at Jambone tastes like the real deal to my Memphis-centric palate.
Still wishing Jambone would add a good Memphis sauce, though. The sauces are all well done, but I just can't get into them. I'll bring a coupla bottles from Neely's, Central, and some other Memphis joints the next time I'm up there and drop them off for Scott to try.
There must have been lot of requests for sandwiches. We ate there tonight and they've added a pork sandwich for $7.99, with one side.
There was a time when, if I wrote as much, and as definitively, about BBQ as you just did, that I'd get flamed as a "Memphis BBQ snob".
I haven't eaten much AL BBQ, but I've got to say that the pork shoulder at Jambone tastes like the real deal to my Memphis-centric palate.
Still wishing Jambone would add a good Memphis sauce, though. The sauces are all well done, but I just can't get into them. I'll bring a coupla bottles from Neely's, Central, and some other Memphis joints the next time I'm up there and drop them off for Scott to try.
There must have been lot of requests for sandwiches. We ate there tonight and they've added a pork sandwich for $7.99, with one side.
Memphis sauce? I thought they used dry rub.
About the sandwich, that is the first thing I looked for when reading the menu, and I had to be educated on what was what. I think a lot of people did. Glad to hear they added a BBQ sandwich. The white bread is okay with the plate, but I like my Q sandwich on a real bun.
About the sandwich, that is the first thing I looked for when reading the menu, and I had to be educated on what was what. I think a lot of people did. Glad to hear they added a BBQ sandwich. The white bread is okay with the plate, but I like my Q sandwich on a real bun.
Nah, the dry rub is just at the Rendezvous, and just for ribs. All the rest use sauce on both ribs and shoulder. You might have had Corky's when they were open in Destin - they do a Rendezvous clone thing with the dry ribs.
And the white bread is an authentic thing. Visit Payne's or some of the other old BBQs there, and that's what you get.
Treefrog: I agree about the pork. Its very good and worth the drive alone. About sauces, i'm used to a vinagar based thin sauce with black or red peppers for pork. As for ribs, a thick tomato based sauce with some heat will do nicely. We use a sweet sauce for competitions, but its not my type of sauce for home.
Glad they added a sammich to the list. Load that sucker up with plenty of pork and a scoop of Neeley's slaw and enjoy the ride
Oh, and i didn't think one could talk or write enough about good BBQ....
The white bread used to be the only side item at the better BBQ joints. Why? Because the meat was so good that no one wanted or needed any sides. So white bread was served just to have something to sop up the sauce with. A hard working man didn't have time to fiddle with beans, potato salad and the likes. Meat and beer is what made this nation strong. The ONLY acceptable side item was a big bowl of homemade nanner puddin. (I made all that up, but it sounds legit.)
In today's times, sides are used as filler food so as to use less of the more expensive meat and still have the customer walk away full. Hence my comment earlier about offering a plate with just meat and no sides for possibly the same price.
JoBu.
Glad they added a sammich to the list. Load that sucker up with plenty of pork and a scoop of Neeley's slaw and enjoy the ride
Oh, and i didn't think one could talk or write enough about good BBQ....The white bread used to be the only side item at the better BBQ joints. Why? Because the meat was so good that no one wanted or needed any sides. So white bread was served just to have something to sop up the sauce with. A hard working man didn't have time to fiddle with beans, potato salad and the likes. Meat and beer is what made this nation strong. The ONLY acceptable side item was a big bowl of homemade nanner puddin. (I made all that up, but it sounds legit.
) In today's times, sides are used as filler food so as to use less of the more expensive meat and still have the customer walk away full. Hence my comment earlier about offering a plate with just meat and no sides for possibly the same price.
JoBu.
Love JamBone!
"And last week, as I was driving toward Destin, my craving for BBQ won out and I made an impromptu stop at JamBone for lunch alone. Wow - am I glad I did. It was absolutely, fantastically delish and I can't wait to get back to sample more from the menu.
Owner Scott Alderson opened this "hardwood joint" in what was Coco's restaurant. I must say - it is the perfect location for his concept as the strip mall it's located in is fairly run down and outdated. Anything other than a "joint" in that space wouldn't fit with the feel of the location. But JamBone fits perfectly and will do well because of it - it's that Location. Location. Location. thing. I really like how they have it set it up as well. There is no table service - you order at the counter and they call out your number. As their tag says, it's "slow food .... fast".
What is truly remarkable about JamBone, though, is that it is the first eco-conscious barbeque restaurant I have ever been in - or even ever heard of. Yes, folks, JamBone is a green barbeque joint! How fabulous is that? I don't think that this is a marketing stunt, either. They seem take their eco-role seriously, from using corn and sugar based biodegradable to-go cups and containers to only using hormone and steroid-free, free range, and organic meats (which you can tell in the finished product) bought from local farms whenever possible. I just love it!
I couldn't believe how extensive - and affordable - their menu is. And although I'm sure their barbeque is what will keep people comin' back, they also serve up burgers made from house ground chuck, sirloin and brisket (YUM!), foot long hot dogs, wings, fresh seafood at their raw bar, fish and shrimp baskets, salads, stews and soup, dips and more.
For my lunch, I ordered the Boston Butt ($8.95 with a choice of 2 sides) plain, without a rub, and was offered a choice of 2 sides with that. I chose Jalape?o Slaw and Spicy Fries. Now, I'm a Yank and as such, I grew up eating barbeque which was usually drowning in a sweet BBQ sauce like K.C. Masterpiece and served on a Bunny Bread type bun so was a bit surprised to find out they didn't offer a sandwich. But trust me - no such accoutrements are needed at JamBone and I realized I was a barbeque novice for thinking so.
The meat was absolutely divine - just enough fat with a melt-in-your-mouth quality and a perfectly smoky accent which complimented the pork flavor, not masking it like is so often the case. As I was eating, I was thinking to myself this is what all barbeque pork should taste like, like I had been searching for it my whole life but had never found it until that moment. I don't know if it the hormone and steroid-free, free range, organic meat or the smoking process (100% natural lump oak charcoal and local seasoned Pecan wood) - or a combination of both? - but I didn't even think to sauce my meat, although they do have an assortment on the table to choose from. In the last few days I hear they have added a sandwich ($7.99 with one side) but you don't need the bread - I promise! I wasn't a huge fan of the Jalape?o Slaw - it was tasty but too spicy for my taste and I was thinking a more sweet-sour version would've been perfect with my au natural pork and spicy fries. But that was incidental as the meat is what I focused on and had more than enough on my plate to keep me happy.
I am anxious to try the Beef Brisket ($10.95) next. I will work my way through the menu to be sure - Spareribs, chicken, 7 types of specialty barbeque, wings, burger ... oh, and for sure there will be more Boston Butt in there somewhere as it is one of my new favorites. I will write about my JamBone adventures as I do so!
JamBone - A Hardwood Joint is open 7 days a week from 11am - 2am. They serve food all day and night. They are located at 3906 US HWY 98 West, Suite 10 in Santa Rosa Beach. Phone is 850.267.1497. They accept MasterCard, Visa and Discover cards."
"And last week, as I was driving toward Destin, my craving for BBQ won out and I made an impromptu stop at JamBone for lunch alone. Wow - am I glad I did. It was absolutely, fantastically delish and I can't wait to get back to sample more from the menu.
Owner Scott Alderson opened this "hardwood joint" in what was Coco's restaurant. I must say - it is the perfect location for his concept as the strip mall it's located in is fairly run down and outdated. Anything other than a "joint" in that space wouldn't fit with the feel of the location. But JamBone fits perfectly and will do well because of it - it's that Location. Location. Location. thing. I really like how they have it set it up as well. There is no table service - you order at the counter and they call out your number. As their tag says, it's "slow food .... fast".
What is truly remarkable about JamBone, though, is that it is the first eco-conscious barbeque restaurant I have ever been in - or even ever heard of. Yes, folks, JamBone is a green barbeque joint! How fabulous is that? I don't think that this is a marketing stunt, either. They seem take their eco-role seriously, from using corn and sugar based biodegradable to-go cups and containers to only using hormone and steroid-free, free range, and organic meats (which you can tell in the finished product) bought from local farms whenever possible. I just love it!
I couldn't believe how extensive - and affordable - their menu is. And although I'm sure their barbeque is what will keep people comin' back, they also serve up burgers made from house ground chuck, sirloin and brisket (YUM!), foot long hot dogs, wings, fresh seafood at their raw bar, fish and shrimp baskets, salads, stews and soup, dips and more.
For my lunch, I ordered the Boston Butt ($8.95 with a choice of 2 sides) plain, without a rub, and was offered a choice of 2 sides with that. I chose Jalape?o Slaw and Spicy Fries. Now, I'm a Yank and as such, I grew up eating barbeque which was usually drowning in a sweet BBQ sauce like K.C. Masterpiece and served on a Bunny Bread type bun so was a bit surprised to find out they didn't offer a sandwich. But trust me - no such accoutrements are needed at JamBone and I realized I was a barbeque novice for thinking so.
The meat was absolutely divine - just enough fat with a melt-in-your-mouth quality and a perfectly smoky accent which complimented the pork flavor, not masking it like is so often the case. As I was eating, I was thinking to myself this is what all barbeque pork should taste like, like I had been searching for it my whole life but had never found it until that moment. I don't know if it the hormone and steroid-free, free range, organic meat or the smoking process (100% natural lump oak charcoal and local seasoned Pecan wood) - or a combination of both? - but I didn't even think to sauce my meat, although they do have an assortment on the table to choose from. In the last few days I hear they have added a sandwich ($7.99 with one side) but you don't need the bread - I promise! I wasn't a huge fan of the Jalape?o Slaw - it was tasty but too spicy for my taste and I was thinking a more sweet-sour version would've been perfect with my au natural pork and spicy fries. But that was incidental as the meat is what I focused on and had more than enough on my plate to keep me happy.
I am anxious to try the Beef Brisket ($10.95) next. I will work my way through the menu to be sure - Spareribs, chicken, 7 types of specialty barbeque, wings, burger ... oh, and for sure there will be more Boston Butt in there somewhere as it is one of my new favorites. I will write about my JamBone adventures as I do so!
JamBone - A Hardwood Joint is open 7 days a week from 11am - 2am. They serve food all day and night. They are located at 3906 US HWY 98 West, Suite 10 in Santa Rosa Beach. Phone is 850.267.1497. They accept MasterCard, Visa and Discover cards."