When it came time for lunch recently, I remembered a dish I had been wanting to try for some time. My dining companion and I got into his car and headed down Ingersoll Avenue to Uncle Wendell’s BBQ.
My husband had ordered the jambalaya here, and after I got a taste of it I vowed I would go back for a bowl of my own, so that order was easy. My dining companion went the traditional barbecue route with a chicken dinner and a side of potato salad.
The jambalaya was just as good as I had remembered. It was a spicy hot melange of shredded chicken, pork, sausage, rice, tomatoes, green peppers, tomatoes and onions. Though the dish was spicy, it wasn’t uncomfortable to eat, the way some hot food can be. A moist chunk of jalapeno cornbread accompanied the generous bowl of stew.
My companion’s plate had three plump chicken thighs glistening with tasty sauce. The meat was moist, juicy and tasted of smoke. He cleaned the bones and finished off the creamy potato salad.
Uncle Wendell’s has something new on the menu — nitrogen ice cream. I needed something to cool my mouth, and I wanted to see how this process worked, so I ordered a small bowl of caramel ice cream with Butterfinger bits mixed in.
The procedure was fascinating to watch. The liquid ice cream, a squirt of caramel syrup and the candy bits were all placed in a metal bowl. The woman making the ice cream donned a pair of safety glasses and a welder’s mitt on the hand holding the bowl and got to work. She opened a valve on the nitrogen tank and aimed a nozzle at the bowl.
Liquid nitrogen is 320 degrees below zero — hence the mitt holding the bowl. Clouds of fog swirled through the area as she mixed the liquid into ice cream. After three or four shots of nitrogen, dessert was served.
Just as our server had promised, the ice cream tasted like the homemade treat I had enjoyed as a child — it was smooth and creamy, and a great finish to my meal.Uncle Wendell’s BBQ
2716 Ingersoll Ave.
Tues. – Sat. 11 a.m. – 8 p.m.