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dish that figuratively takes the cake. The half-a-cow-burger is eight pounds of ground beef, slow cooked for two hours on his smoker. If it sounds like enough to feed an army, you may be not be that far off base. “The baseball team from Shorter sometimes comes by with their coach and they will order two or three of them,” Morgan says. “I’m pretty sure they cut them up and ate them together.” And when he dresses the burger, his explanation of what is looks like is rather comical. “Let me tell you what I do. I take a five-inch bun with a little lettuce and I put it in the middle,” he laughs. “They always look at it and laugh. I think it looks like a man with a little hat and a great big head! Everyone thinks it is very unique, so they pull out their cell phones and start snapping pictures.” Plans for the future of Uncle John’s include finding a spot with a bigger dining area, and maybe opening at another location. Morgan does, however, hope to pass the business on to his family along with the recipe to his signature 13-ingredient sauce. He wants to continue to build the family legacy that has been so instrumental in his life thus far and one day bottle the backbone of his barbeque, the sauce. “I just enjoy doing something for the community that they enjoy. I see people in the line at Walmart who are upset with me because I had to close for a doctor’s appointment. It kind of makes me feel good to do something for my community that they appreciate so much,” Morgan says. “If you can make a little money, while doing what you love to do, you really can’t ask for much more.” V  VV

Call Uncle John’s Barbeque at 706-266-9079 or drop by the Maple Avenue location to look over the menu. a year from now and get the same sandwich, just as you remember having it the first time,” he explains. “You know what, good food kind of makes people a little mentally unstable. They can get a hotdog at a hot dog stand miles from their home, and if it’s good, they will drive past 20 other hotdog stands to get that same hotdog again. I have noticed that people may not drive to save a few bucks, but they will go out of their way to get good food.” Concentrating on providing top-quality ingredients has made Uncle John’s one of the best places to get barbeque all year long, according to Morgan. And if he has to bump up his prices – which is rare – to meet the rising costs of goods, he never hears complaints. His rib sandwich, Brunswick stew and jumbo pork sandwiches are among his most requested items, not to mention his homemade desserts that often are carried off before the day is done. But he does have one 40 v3 magazine

Profile for V3 Magazine

V3 March 2015  

V3 March 2015