moved here from Texas, and this is the only place we’ ve found to get good brisket.’”
Brisket, ribs, chicken, baloney, and( of course) the pulled pork— at BawBaw’ s, it’ s always smoked the old-fashioned way(“ There ' s nothing cooked here with propane or gas,” Jimmy emphatically says)— and for customers, that’ s the restaurant’ s authentic appeal.
“ The banana pudding; I make it fresh every day,” says Jimmy.“ I make the the potato salad fresh every day— it’ s made here. The baked beans are made here: slow smoked baked beans. They smoke with the pork and the brisket. I start in the morning around 4:30 a. m., and I work until 8:30 or 9. I ' ve said all along that running a barbecue place is like owning a milk barn. You’ re right back at it every day.”
What about that name, though? Did Jimmy and Audrey have to source their restaurant’ s memorable moniker with any big-city assistance from a branding consultant? Naw— of course not. Like everything else that’ s all-original about BawBaw’ s, the name has its origin as a sweet family story— in this case, one birthed more than a decade ago.
“ I got the name‘ BawBaw’ s’ from Cason, my grand-
Photos by: BawBaw ' s BBQ
BawBaw’ s BBQ owners Jimmy and Audrey McMeans. Photo by Benjamin Bullard.
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