- Griffin Swartzell
- The tang and mild pepper heat of the Memphis sauce and the sweet richness of the bourbon sauce mix beautifully with the mild smokiness of the pork.
Big Papa’s Grill, Mobile business, 492-3401, facebook.com/BigPapasGrill
Big Papa’s earns the title of sauce boss. This food truck has a bigger array of regional specialty barbecue sauces than we’ve seen in the Springs before, from Carolina mustard to Kansas City-style to hickory brown sugar and more. We split a tray of pulled pork nachos and, unable to decide on one sauce, we use a mix of Memphis and Kentucky bourbon sauces.
The tang and mild pepper heat of the Memphis sauce and the sweet richness of the bourbon sauce mix beautifully with the mild smokiness of the pork. It’s a quality product, but we’d suggest trying it in a different form, like tacos. The meat’s served atop a mound of chips with a canned, bright orange cheese. Better layering, alternating between meat and nachos, would serve the dish well, as would ditching the cheese sauce for something less concession-stand-like.
We’d avoid outright the Flamin’ Cheetos, a tray of Flamin’ Hot Cheetos topped with nacho cheese and (optionally) chili, though we’re advised away from the chili. It’s exactly what it sounds like and no treat for sober adults in the middle of the afternoon.