Get ready to take your tastebuds on a BBQ tour! The Q-S-A Road Trip platter was the perfect way to sample from every BBQ region: New York chicken, Texas brisket, North Carolina pork, Virginia sausage, and Memphis ribs. The pulled pork was as good as Chef Paul described it. We got ours with vinegar; the sharp tang cut the fattiness of the pork yet you could still taste the wonderful smoked flavor. Chunks of fatty brisket was moist and crusted with a succulent bark. The ribs weren't quite falling off the bone but still tasted good and the sausage had a great snap and char from the grill. The only slightly disappointing bite was the Cornell smoked chicken, a tad dry but good flavors reminiscent of Brook's BBQ.
On a return visit we braved the slop bucket: a hot mess of bbq beans, curly fries, a swap of mac salad for the coleslaw, our choice of vinegared pulled pork, all topped with melted cheddar. Hello fat tooth! It shouldn't taste this good but it certainly hit the spot. Think of it as Upstate's own version of a garbage plate. Wash it all down with a can of Crystal Beach, PJ's unique beverage concoction of loganberry juice. It tastes like a cross between a blackberry and red raspberry and very addicting!
Equally as addicting are these wings. Smoked to perfection and fried to a delectable crispiness. Each bite showcases the smoked flavor and they're a great vehicle for sampling PJ's range of bbq sauces. Our favorites are the original hickory and tangy Carolina sauce.
Be sure to save room for dessert! You're going to want a loganberry sundae with a scoop of extra creamy vanilla custard, or be a glutton and get both a sundae and a loganberry milkshake.
