For Current recipes from Jim Baugh Outdoors Galley Visit Jim’s Galley and also the new Jim’s Coastal Cuisine. Links Below.
We are all out of wood!!! JBBQ Farewell story below.
It was a mighty busy two years!! Producing JBO TV, writing my second novel, and running Jim’s Baugh BQ was tough and timely task. We developed a successful and large customer base and JBBQ was being sold in three locations covering the greater Buckroe Beach and Phoebus Virginia area. Huge thanks to my partners Chris and Karen, we made a great team!
This was a great opportunity to feature some of out best recipes we have featured on our show. However with the maintenance of an over 100 year old building, and the fact that this part of my buiz was consuming WAY to much of my time, we said goodbye to JBBQ for now. With an increase in our TV Show production schedule, writing a second novel and screenplay, something had to go. So the awesome anchor that really weighted me down had to be released.
“COOKED” my second book, will feature all our JBBQ recipes and is also being included in my current screenplay. The stories in COOKED are even funnier that HOOKED. Great stuff for sure!!
I would also like to thank all the musicians that made the BIG PINK so popular. Way to many names to mention, certainly Vaughn’s open mike and Bluegrass Friday’s with the Wampler Brothers were fantastic nights. Special concerts by Herbie D and the Dangerman as well as Matt Thomas were just fantastic. I performed two piano concerts at the restaurant and look forward to visiting Hampton to perform some more in the future.
The JBBQ brand is still out there and will be featured at times on Jim Baugh Outdoors TV. For anyone interested in franchise opportunities just contact me at firstname.lastname@example.org.
For special events info at Victorian Station Phoebus VA contact Karen Benson. Facebook
I still get calls about people wanting my ribs or give them the recipe. We made quite an impact with these delights. I wont give out the recipe until COOKED is released. However I will tell you this:
Yes, our ribs were imported from Canada and we could not always get them
Yes, they were a larger cut rib from older hogs
Yes, the rub I made and used was of a Caribbean Nature
Yes, I used a secret mix of woods for smoking
Yes, they marinated for two days, all total, three days prep time including smoking
Yes, the meat never touched the grill surface, they were cooked in pans.
That’s all I will say for now.
Thank you for your patronage and God Bless!
Author of HOOKED
NOTE: Keep up to date with everything JBO TV at JBO Central CLICK HERE Links to our two cooking blogs, boat blog, TV blog, and going Coastal with Donna Bozza. We post new recipes every week so stay tuned! JB