I mentioned in my report the terrific steamed from Calvert Crabs and Seafood that Nancy and I had gone contributed some produce from Jake’s Produce Stand on Broomes Island Road just off 4.
Nancy’s prefers Jake’s over Chesapeake Bounty for its wider selection, so Jake’s is our usual stop for produce, although both are terrific. We picked up corn, a watermelon, tomatoes, peaches, plums, peach preserves, one carrot (to see how much freshness matters with carrots), peanuts in the shell, and peppers, all of which we loaded into the car. I then turned and walked back to investigate a new feature off to the side.
It as about 11:00 am, Crack Shack was just opening and in the interest of science I ordered a pork sandwich without sauce. I could see inside as they pulled out a new shoulder and began pulling the meat off and shredding it by hand.
I chatted briefly with Owner/ Pitmaster, Jordan Forrest and, consistent with my duties with the Campaign for Real Barbecue, I asked about the cooking to see if it was all-wood. He reported that they’d cooked the meat for the trailer on a Recteq, which is a pellet style cooker like a Traeger, but that for larger events he uses wood in an offset that he built himself. Respect.
I paid and was handed the sandwich and opened it as I walked back to the car.
Still walking, I opened picked out a few pieces of pork to taste (and in the process revealed some of the bark).
The freshly pulled meat was as moist as can be and very tender. This was a tasty sandwich. The smoke flavor was lighter than I would expect he gets from his wood-cooker, and the bark had some smoke flavor but lacked the crunch that wood cooking helps build. Still, this was as good a pellet-cooked pork sandwich I’ve ever had anywhere, which is saying something. Brother Forrest is a man of talent.
I look forward to exploring the Crack Shack’s menu. I expect great things from the chicken thighs and I have high hopes for the brisket and pit beef. Their “butter baked rice” is intriguing, as are the “pickle poppers” — pickles stuffed and then wrapped in bacon like jalapeño poppers. There’s even a charcuterie board with cured meats, cheeses, and fruit.
Be on the lookout and give the Crack Shack a try. They post hours and locations on their Facebook page and, I imagine, on instagram at crackshack_bbq.
***
And while you’re at it, click “follow” on our front page to receive blog posts in your email box or bookmark us and check in from time to time. If you’re planning a trip, you can “Search” the name of the destination city, state, or country (for good restaurants in Europe, often close to sites, like the Louvre or Prague Castle, that you’ll want to visit in any event. We welcome comments and questions, and eagerly seek suggestions of places to eat and stories to cover. We’re also on Instagram (johntannerbbq) and X (johntannerbbq1).
