To me the maker or breaker of a BBQ joint is their Brunswick stew. I could eat good stew by the gallon. The best I ever had was from a place that I believe is closed now. Johnny Browns in Hogansville, Georgia. There is a restaurant there by that name but I think the family opened it as a meat and three after the old man passed away. He made great pulled pork, but his stew was amazing.
Welcome to the Den from Trussville! I grew up down in Montgomery and lived in Tuscaloosa for several years before moving up here when I got married. It's been fun to see all of the Bama guys come out of the woodwork, and to see how quickly the conversation keyed on football and BBQ! Your razor collection is similar in feel to mine, in spirit if not in fact -- I'm all vintage Gillettes but mine are all family heirlooms and in my rotation, except for one. I don't consider myself a collector, but I *have* picked up a nice little collection. Good to have you here.
Brunswick stew is virtually unseen outside of GA. I agree it is a benchmark in GA's BBQ scene. Good stuff. I love a meat+3 joint too!
