On Memorial Day weekend, you’d be hard-pressed to find someone who is not grilling or heading out for some barbecue. With this in mind, I want you to meet someone who thinks, cooks and eats barbecue all year long. I’m talking about Jim Mog, owner of Jimmy’s BBQ, located in Malvern’s Westgate Plaza.
I worship Jimmy’s BBQ because this gem of a joint has smoked my Thanksgiving turkey the last two years. (“How did you get this turkey so moist and perfectly cooked?” our guests asked. Guess my charade is up.) This place is the real deal in a sea of imitators. In fact, Jim and I were chatting outside, when a man approached our table exclaiming he had to shake Jim’s hand. Turns out he hailed from South Carolina and had yet to find an authentic place for ‘cue until that very evening.
Stop by and give it a taste this weekend or this summer. My three words of advice: slow smoked bacon. Smoked with the skin on and then sliced and grilled to order, this was the best bacon we’ve ever had and disappeared in under 30 seconds. Here’s more from my visit with the barbecue master:
How long have you been a barbecue guru? Tell us the story behind Jimmy’s BBQ.
I worked in the restaurant industry (General Warren Inne, Ron’s Schoolhouse, etc.) and spent many years as a business analyst. I opened Jimmy’s BBQ because there was no good barbecue here in the Philadelphia suburbs.
During that time, I took a trip to North Carolina and saw an offset smoker. I returned home and bought a similar smoker at Home Depot for $150 and the rest is history. I cooked for friends and neighbors, and catered many special events, before opening Jimmy’s BBQ about two and a half years ago.
Barbecue styles can vary by region….what’s yours?
We focus on Memphis-style, which is a dry rub. All the sauces come on the side; I want the customer to be able to flavor their own meat. To compare, North Carolina-style is the vinegar sauce; Kansas-style is wet; and Texas is more about the meat and flavor, less about the seasoning. Every night we season the pork and brisket for the next day, load up the smoker, add the hickory and cherry wood, and it’s ready in the morning (12-14 hours later). The day of we put the chickens in as well as the sausages so everything is ready at noon.
Now for the good part … What do you recommend we order?
First, try the brisket, because you’ve probably never had brisket like this before – it’s moist, tender and has a light, smoked flavor. Second, the ribs, because they’re outstanding. And third, the pulled pork because it’s synonymous with barbecue. Our most popular sides are the smoked beans, mac ‘n cheese and corn bread.
The slow smoked bacon is a must. We use a five-pound slab of bacon with skin, add some of our red rub, and smoke it with cherry wood. Then grill a quarter pound to order, seasoning it with more of our red rub. You can also purchase a whole chicken for $14, or bring in your own turkey anytime of the year, and we’ll smoke if for $25. We smoke everything in-house and all of our food is made from scratch.
I hear you’re bottling sauces?
All of our sauces here (sweet/bold, vinegar and hot) are now bottled and sold in 12oz. bottles for $6 each. We started this late last year and have sold hundreds of bottles. Just two weeks ago, we started selling our rubs as well – a poultry rub and Jimmy’s red rub.
Like many of our readers, I have family arriving for Memorial Day. Help! What’s the perfect cookout menu?
I recommend pulled pork, ribs, drumsticks, mac ‘n cheese, beans and coleslaw. Those are our most popular offerings, both in the restaurant and when we cater events.
Jimmy’s BBQ is found at Westgate Plaza, 309 Lancaster Ave., Malvern, PA. 610.879.8805. http://jimmysbbq.com.
(Note: Restaurant is closed Monday 5/30, but will be open Sunday, 5/29 for pick-ups until 3pm.)
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