Go to Stroud's. You'll be glad you did

If I ever find myself in the Twilight Zone having to choose a single meat which I will have to eat for the rest of my life, I will choose pork -- specifically smoked pork shoulder, aka barbeque.  I would dare say that there are at least two dozen people currently walking this earth who've heard me say, "If I could eat BBQ every day, I would be the happiest SOB in history when I die," collectively, 'bout a million times.  And that ain't no exaggeration.
 
I get plum giddy whenever I see a new BBQ joint opening.  Right after Christmas last year , I spied a "Coming Soon: Stroud's Barbeque" sign on a little brick building just off I-24 in LaVergne.  I didn't know a damn thing about Stroud's when I spied the sign, but I said to myself when I seen it, "A non-Whitt's BBQ restaurant close to my home?  I will be eatin' there when it opens!" I did eat at Stroud's just after it opened in March, and, unfortunately, I wasn't real impressed.
 
One of the reasons that I hate the above-mentioned Whitt's is that it is too dry. I can't prove it, but I suspect that the reason the meat's dry is because too much fat is removed from the pork shoulders from whence it comes prior to being smoked. The very first time I swallowed a bite of 'que Stroud's, I thought, "This is just like Whitt's! No fat, and no juice!" And I vowed never to go back.

Well, so much for vows. I had to go to a wedding on Saturday, and the individuals with whom I attended said wedding - mes parents - simply insisted that we stop at Stroud's after the ceremony. My parents ordered up a pound of 'que, and I got me a pulled-pork sandwich. (I wasn't about to turn down free food when offered).

I didn't unwrap my sandwich until I got home ... 'bout two hours later. After I unwrapped it and put it on a plate, I lifted the bun and gave the meat a good stare. Not only was the meat glistening with juice, I could see little bits of smoked skin in it -- neither of which I noticed the first time I ate at Stroud's.


After I'd applied a good dose of Stroud's hot BBQ sauce to my sandwich, I grabbed it with my both hands and took a bite. This is what I said aloud, to no one in particular: "Man, this is some good barbeque!" And it was good, indeed. The meat was smoky and it was juicy and, by God, I wish I was eatin' some of it right now. I don't have the slightest clue as to what Stroud's did to improve the quality of their pork between my first and latest visit, but whatever they did ... I applaud them for it.

Next time you're craving some good 'que, go to Stroud's. You'll be glad you did.