A trip to Birmingham just wouldn’t be complete without a cheese biscuit and pulled pork gorging at my favorite barbecue joint—Jim ‘N Nick’s. In the past, The Astronomer and I have been known to eat here more than once during a short stay, but sadly this time around we were only able to fit in one meal.
Since our last visit, the powers that be have decided to make Jim ‘N Nick’s beloved cheese biscuits complimentary. Whereas in the past diners ordered a portion of cheese biscuits to accompany their meal, these days, fresh biscuits are served tableside before orders are even taken. Woot! Woot!
It’s unclear how this muffin product earned its biscuit title, but what’s important is their terrific taste. To quote myself, cheese biscuits are “warm, crisp around the edges, moist within, sweet, and slightly cheesy. These little gems are heavenly.” It’s good to know that my three-year-old commentary still stands true. The next time a hankering for cheese biscuits hits, I’m going to test out this recipe for homemade cheese biscuits.
The Astronomer and I were grossly overfed during our Alabama stay, and palate fatigue had set in as a result, so we decided to share a single two-meat platter with pulled pork and beef brisket. For our sides, we chose the macaroni and cheese and fried green tomatoes. Both meats were tender and saucy, the mac and cheese was as mushy and satisfying as I remembered, and the fried green tomatoes were lightly battered in cornmeal and fried to a firm and tangy crisp. The meats were great and all, but what I love most about ‘Bama barbecue are the sides. Texas barbecue needs to step it up.
We finished off the meal with a slice of lemon ice box pie. All I’ve got to say is Southerners make a mean (and massive) cream pie.
Jim ‘N Nick’s
1912 11th Avenue South