I went to Down South BBQ with one goal in mind, to have the Jalapeño Cornbread Barbecue Sandwich. Barbecue is a wonderful medium for creativity and this is one of the more unique dishes out there. The anticipation was for pure Southern genius and, yep, that's what I got.

My real job has taken me to several big cities where my Alabama citizenship is often welcomed with pity. I had a man in DC ask me where I was from, to which he responded, “Boy, you must be glad to be here!” No, actually I’m ready to be home but thanks for trying to be friendly. City slickers think we're stupid because they mis-define intelligence. I have a friend from high school who bought two trucks from a junkyard.  Neither of them ran so he combined them to make one vehicle that he drove around for years. Who’s smarter, the guy who can quote Thoreau or the one with know-how?  There's Book Smarts and there's practical knowledge. I'll always take the latter. That's why I had such faith in the Jalapeño Cornbread Barbecue Sandwich. It's the best of southern food combined into one thing.  It’s brilliant in its simplicity.

Down South shares a gravel driveway with a storage facility and towing company. It’s not much to look at structurally but the artwork leaves no doubt about their product. Someone had too much fun painting cartoon pigs all over the walls. They tell my favorite storyline, that barbecue is fun and barbecue joints should be too. Even though the dining room is a metal carport with a sandy floor and picnic tables, it’s perfect for eating al fresco and delivers the gulf coast essence.

Now on to the Jalapeño Cornbread Barbecue Sandwich. It delivered on every flavor aspect possible. The pancake was perfectly moist and sweet, no coarse and crumbly that traditional pan baked cornbread. The jalapeno slices that were fried into the cake added crunch and just the right amount of heat. The pork was amazing! Tender, moist, and flavorful with the perfect amount of smoke that lingers on your palette. Every breath would pull that smoky scent into my senses and enhance the taste. The texture was wonderful, pulled tender and a good chew that was enjoyable to eat.

The pork is topped with cole slaw which provides a cooling crunch against the heat of the peppers. White sauce comes on the side. It’s thick and creamy, mildly spiced with a kick of acid. You can taste all the components yet it’s beautifully unified. This sandwich is a symphony of textures and flavors that activate all your senses and your taste buds. For having so many elements, it’s a curiously harmonious dish. It’s an absolute delight!

After my meal, I was jubilant and returned to the order window to pay my compliments to the dish’s creator. I met the owner, Jason Adkins, who isn’t the inventor but carries on the tradition. This guy can cook barbecue! We had a long conversation that included plenty of shop talk. Down South is his retirement job, which sounds amazing considering we’re about the same age. He’s passionate about his craft and darn good at it! I’ll be back again and again. The gulf coast isn’t just for seafood anymore.