potatoes and Georgia-
style Brunswick stew, only
available in colder months.
Gloria Jimenez, a longtime
cook, cemented the most
famous of Q Shack's sides
into local appetites. Her
deviled eggs are stufed with
a jalapeno-onion-mayo-yolk
mixture and topped with
homemade pico de gallo.
In addition to pork butt,
brisket, ribs, chicken and
sausage, Q Shack also smokes
turkey. In fact, the day before
Thanksgiving is the busiest
day of the year, as people
in the know line up to bring
home their smoked birds.
Meanwhile, at Midwood
Smokehouse, you can whet
your appetite with a frst
course of bacon-wrapped,
Monterey Jack-stufed
Pitmaster Matt Barry
prepares barbecue at
Midwood Smokehouse,
from chopping pork to
stoking the smoker. The
burnt ends platter is a
restaurant specialty.
Full rack of ribs, burnt
ends, combo platter
"I'm a ribs guy. I snack
on 'em all day long."
— Matt Barry,
Midwood Smokehouse
WINTER 2015-2016
42 BALLANTYNE MAGAZINE
BALLANTYNE | feature