Woodpeckers Backyard BBQ
If summer could dream, it would dream the smoky smell of barbecue.
Grilling Season
Lately, I've been craving barbecue. I’ve had a preference for the kind of meals that take time to thaw, an unpredictable mix of spices made into a dry rub, juice to marinate in, a pyramid of coals, and eventually a hash pattern of charred edges. All the while, demanding the productive sweat of waiting for charcoals to heat up. It’s grilling season!
You can add a dose of sentimentality by picturing the good old days when dad would grill and you would run in the sprinklers with your sister and brothers as Orange County summers would slink in. It’s not just a meal. It’s family.
The BBQ V. The Bird
The Fourth of July has all the pomp and eats of Thanksgiving but instead of cramming a bird into the oven, you get to arrange the beef slabs over a flame. And on the Fourth, the sides truly are optional. No one's arguing about green beans and mash. The focus is on the handhelds. Hamburgers, hot dogs, drumsticks, ribs, and maybe some dipping sauce. I say, the real fireworks happen with lighter fluid and newspaper, right as you get the whole shebang started.
I also just got a new grill. Can you tell I’m excited?
Woodpeckers Backyard BBQ
What I’m trying to get to is Woodpeckers, way down on County road. Drive West on 210 until it dead ends at State Road 13, and you're there. It’s a hike from nearly everywhere in Jax. You'll start to smell the smoke as you get close. When you pull into the dirt parking lot, make sure you don't hit the chickens that might be trotting about outside. It takes me right back to growing up in Oviedo, Florida, where they honk for chickens.
Try to park in the shade of the Cypress trees, because the summer sun 'round here ain't friendly. Wave at the hungry patrons filling up the outdoor picnic tables, waiting for their seats inside. You may nod in mutual anticipation of the feasts you are about to devour.
Datil, Brisket & Collard Greens
The inside seating areas are not that big, and the tables fill up fast. Just expect that in addition to the long drive, there will likely be a long wait for a table. But don't worry, there's a pot of gold at the other end of the waiting rainbow.
Once inside and settled on a wood bench with your crew, you can start feasting your eyes on the menu. Your mouth is guaranteed to water as you read about datil corn bread, jalapeno cheddar sausage, collard greens, and corn on the cob.
Meats & Sauces
You can choose from go-to grill faves like ribs, brisket, pulled pork, chicken, and turkey. It’s a no-frills experience with back home decor, and kitschy pictures of pigs, chickens, and cows on the wall. There are casual tables with paper towels front and center, and six sauces waiting for you to sample.
The sides are tasty too. While you won’t see fries on there, you could opt for a baked potato. The mac and cheese is a must. You can also choose from green beans, baked beans and slaw. Nearly every entree includes a heaping slice of Texas toast. They offer lunch and dinner portions, which is perfect for planning to have some leftovers after.
The meals I’ve had there don’t have an overly smoky flavor. It’s the right amount of slowly cooked and prepped to perfection. With the sauces on the table you can explore sweet, savory, and even creamy flavors. They have mustard, vinegar, datil, and orangecale. My favorite was the straightforward classic, sweet barbecue sauce.
The prices are great, the servers are friendly, and you'll be lucky if you have leftovers.
