I’ve been craving barbecue, specifically Carolina-style barbecue, for several weeks, and found it kind of amusing when I started making notes for this week’s column and discovered everything on the list is meat related.

Vegetarians turn back now, there’s nothing here for you.

On the barbecue craving (yes, you could call it an obsession), my buddy Jim at Jim’s Hot Dogs & Spaghetti, in the Camayo Arcade Building on Winchester Avenue in Ashland, just happened to add a smoked barbecue sandwich to his menu recently and I decided to give it a try. I carried it back to the office where the boss gave it “a knowing look” and confirmed it had already met his standards, just before the scent of sandwich sent a fellow reporter into a near slobbering frenzy. It was quite tasty, with a sweet tang and a whisper of hickory. It was a good-sized sandwich, but when I was done I was thinking I should’ve ordered two of them. I went back last week and had two of them, and have to admit it was almost more than I could eat — almost.

I also encountered a good batch of barbecue, although a bit more from the Texas style, during a snatch-and-grab run by Chef Bill Schaefer’s Haute Stuff tables during the announcement of a new industry at the old Ashland Inc. hangar. The county judge executive made a point of telling me to try the dish, and to apply a bit of the nearby barbecue sauce. I wasn’t disappointed.

I think it’s the only time I’ve ever had barbecue on a croissant, and I wish I had snagged another after finishing the first. My wife saw me shortly after I ate this and gave me the classic, “What’s that on your shirt?” question that often follows the consumption of barbecue. For more information about Haute Stuff, call (740) 353-5150.

And, John Cannon was recently foolish enough to leave a sealed bottle of an exotic barbecue sauce on his desk, and clever enough to realize I would leave him alone for a few minutes if he just gave me the bottle. In my defense, he did say he had two bottles of the stuff.

The “stuff” was Le Bayou Gourmet Barbecue Sauce, with the tagline “Born in Louisiana. Made in Kentucky” and another sticker saying the stuff is distributed by White’s Custom Meats at 2004 6th St. in Ashland. I took it home and applied it to everything from leftover turkey (it was great) to high-fat home-cooked skillet burgers (also great). I had a tough time thinking of it as “barbecue sauce” and considered it more of a “magic meat sauce with a kick.” When I hit the bottom of the bottle (far too quickly), I actually added a splash of water to get every last drop out of there.

The sauce is made in Berea and you can contact the company by calling (859) 979-3714. Or just get in touch with the folks at White’s Custom Meats by calling (606) 325-1188.

Wrapping up this week’s barbecue talk (I have more on this topic, believe me), I’ve heard great field reports about Pig In A Poke barbecue in Prestonsburg, and even a good rating from a noted judge of good things to eat regarding a roadside barbecue stand on the side of U.S. 23 somewhere near Pikeville. If I get a chance, I’m heading to Rick’s Barbecue at 1619 South 3rd St. in Ironton (where I last saw Rick himself surrounded by a fog of aromatic hickory wood smoke). I sampled the pulled pork tacos at Rick’s during my last visit a million years ago, and certainly appreciated the smoke-value of the meat and the family-friendly approach to business. You can reach Rick’s by calling (740) 532-1300.

While across the river I will investigate the stories about the fellow with the weekend barbecue pit by the convenience store. And, If I make it into the Westwood community I will also follow up on reports of Andy Moore opening a new barbecue pit there.

Answering the ‘big’ call

Many people have tackled “The Big One” at Katie’s Corner Cafe, at the corner of 16th Street and Greenup Avenue in Ashland, since I mentioned it a few weeks ago. Owner Nancy Tilton, who surprised me by saying they’ve been surprised at the number of people who’ve “one upped” the one-pound burger by exercising the option of making it a two-pound mega-sandwich.

Former Independent writer Todd “Fish” Garvin, who was called out by Mark Maynard as one of the few who might be able to finish “The Big One” without assistance, has been challenged by friends and is said to be on his way to Ashland for a rendezvous with the sandwich.

Garvin has even declared, “I’ll come in and take that sucker down.”

If any vegetarians have stayed with me this far, the folks at Katie’s do put the equivalent of a large garden salad on “The Big One.” Tilton said most who order versions of The Big One have asked it to be sliced so that it could be shared by a group of four or more customers. For more information, call (606) 325-5283.

Also, made with meat

Chris Mitroupolos and the crew at Chris’ Gyros in the Kyova Mall recently passed their first anniversary in business, and have been so busy they had to check their calendar to make sure the date hadn’t passed. When reminded of the anniversary, the business owner made a point of expressing his heartfelt appreciation for all of the customers who’ve followed him from his original location at a convenience store along 13th Street and brought their friends to the mall to taste the variety of items on the menu.

Put simply, it is a small business that has survived in tough times for two obvious reasons — they offer great food and the owner makes a point of thanking his customers and asking for any feedback regarding their meal and service.

If you’re among those who’ve never tasted a gyro, I suggest you give one a try. The combination of lamb and beef, with a creamy sauce (and yes, onions for the veggie lovers) wrapped in pita bread is a personal favorite. For more information, call (606) 928-2288.

TIM PRESTON can be reached at tpreston@dailyindependent.com or at (606) 326-2651.