The owner is very nice, he is always going around and asking people how their meal is and if they need anything. If the place is not too busy, he (or the other employees) brings your order to you and gets you a drink. Everyone who works there is very helpful and answers any questions you might have. For those who had bad experiences there, just voice it to the people working there at the time. They will compensate you, I got a free brisket plate because they messed up my order one time; the brisket was the best I’ve ever had.

If you want super tender and juicy meat, order what you want as a take-out. That way, they will wrap the meat up tight and all of the juices will soak the meat and make it extremely tender. I’ve done this when eating there and it has worked well.

Jimmy’s- keep it up! I will always get brisket from you.

Spoke to the owner for a few minutes, very nice guy. He was greeting almost every guest in a fairly full dining room for a Tuesday.

Glad to have this option in the area.

From the crowds i’ve witnessed at lunch and on weekend evenings at Jimmy’s, I’d certainly say things are far better than the reviewer claims. OR maybe everyone who seems to be enjoying the food are “nothin’ but dumb-a*s Yankees!”

As some of the other reviewers have noted, the pulled pork is dry. The reason it is dry is because the temperature of the pork shoulder isn’t kept at an even temperature while it’s smoking. Also, they are basting the shoulder incorrectly when it’s smoking and as a result, the outer layer (rind) is thick and hard, but the meat loses all of its juices and becomes a dry hunk of something on which one might choke. The realization that there is a lack of fundamental knowledge by the people at Jimmy’s was furthered by overhearing Jimmy “explain” to some customers his “understanding” of what makes the difference between wet and dry ribs. It was grossly incorrect to the point that we laughed. I didn’t try the ribs, but based on Jimmy’s errant comments about rubs, they won’t be any good either. So, there is no one remotely close to a pit master at Jimmy’s.

The “sauce” is best described as horrible, all three versions (regular, hot, and vinegar). A good sauce should compliment the meat. The expectation with pulled pork is that the meat should be good enough to eat on its own; it isn’t at Jimmy’s lest you choke for want of moisture. If the meat is substandard (see prior paragraph), the sauce should be able to balance things out. Unfortunately, Jimmy has devised a sauce that is way too heavy on the molasses (or whatever he uses to overly sweeten it with). The sauce is terribly sweet with little smoke flavor. It’s overly runny. When my wife sampled the regular sauce prior to deciding which to put on her sandwich, she reflexively said, “Oh, that’s horrible.” We used the vinegar sauce only because it was the least offensive. A store bought brand of sauce would serve better than the stuff Jimmy is pushing; that’s a horrific statement to someone who knows barbecue.

The mac and cheese was good, as others have said. The beans weren’t bad. The soda fountain produced some dependable lemonade.

To those looking for barbecue, keep looking. Perhaps Jimmy and friends should open a macaroni and cheese shop.