Lincoln Good Eats: Phat Jack's BBQ
It's hard to fake me out when it comes to food. I'll know probably before I take a bite of something whether or not it was made on the premesis, or flash-frozen and shipped from some salmonella factory Guatemala, or Sam's Hamburger Patties in Dung Pile, GA (E.Coli Free since March!). Fake food annoys me. It's easy. It insults our intelligence as consumers. But, what's to be expected? Haven't we been lulled to sleep over the decades from companies and restaurant chains who know that the vast majority of Americans could give a shit less where their food comes from, let alone how it even tastes half the time? Is it cheap? Is it fast? We buy it. We drive away from the drive-thru window. It's safe to say that's not how things are done at Phat Jack's BBQ . It's a great success story (at least a story that hasn't had a quick and abrupt ending, like so many start-up restaurants). Matt and Jackie started out as a competitive BBQ team, cutting their t