Jim Sharp goes through over 300 pork butts in a season, all of which he gets at the local supermarket down the street. They specifically order everything for him.
Life has taken Jim, 61, many places, including Indiana, Mississippi and Ohio. In Mississippi, where he bought the gas station, a meat smoker came in the deal. Now in Whitley County, he's serving up smoked mac and cheese, smoked sweet potatoes topped with pulled pork and caramel sauce and his signature "Redneck Burrito" from the same smoker that came with the gas station years ago.
The smoker with Jim tending to the meat is a familiar scene along U. S. Hwy. 25, where he serves up food five days a week from 11 a.m. to 3 p.m. The smoker has turned him into a Williamsburg celebrity, but he's also secured a place as a pillar of the community. Just ask the woman who stopped by to show him her newborn twins. Or all the people who stop for the food but stay to chat.
It doesn't take them long to realize Jim is not only quite the conversationalist but also, simply, a good man.
From May to November, Jim and his wife Eileen, 55, work tirelessly, smoking meats and serving customers five days a week, four hours every day. Most customers don't see the preparation that requires a grueling 8-10 hours daily, with Wednesdays and Sundays (if needed) reserved for smoking the meats required for the week. Despite the hard work, Jim’s passion for barbecue remains strong. Each week, he smokes 14 pork shoulders just for pulled pork, along with 20-30 pounds of chicken or pork chops and an assortment of other dishes, such as Hillbilly Sweeties and a tangy coleslaw.
The work is fulfilling. As long as it stays that way, Jim says he'll continue to keep the smoker fired up, serving his signature barbecue to all who stop by Lil’ Jim’s Smoked Meats on Highway 25. His mantra, “If it’s not fun anymore, don’t do it,” continues to shape his life and business, ensuring that every day at the smoker is one he enjoys.
Until a few years ago, Jim had to get all his supplies from the back of his car. Now, he has a shed next to his smoker where he can store miscellaneous items, like takeaway containers and utensils.
Every dish is prepped, smoked, barbecued and handled with love on the spot, directly next to a two ton heavy smoker.
Every burger is individually assembled and wrapped in saran wrap by hand, before placed in the hotbox.
The trailer with the smoker is situated on a shared lot with the local junk shop, where seating options are actually for sale to anyone.
On some days, guests line up as early as 10:30 am, 30 minutes before Jim opens his business.
Jim uses his unique spice mix made of 4 local ingredients.
Pride in his work is a very big deal for Jim and being ready for orders and service on time brings him immense satisfaction.
A thank you goes a long way, especially in a community where everyone feels like family.
The early mornings can be cold and grueling, but preparing fresh food daily is a cornerstone of Lil' Jim's business.