Serving up giant flavors in a small location.

The mouthwatering smell of simmering meat slowly cooking over an open flame can often be found lingering throughout many community events — and it’s more than likely coming from one of the city’s food trucks!

Summer is the perfect time to indulge in those food truck cravings, and the local scene is a seasonal staple in which many anxiously anticipate. With keen pallets for comfort food, owners Quinten Rice and John Johnson opened their brick-and-mortar eatery JQ’s on High in 2017, offering creative food truck staples all year round, and opened their own food truck two years later.

It may be surprising that a small establishment, which only seats 15-20 people at a time, can craft such copious amounts of flavor into their dishes. But, with the talents of General Manger Cole Job and the rest of the team, JQ’s continues to serve some of the best dishes in town.

Jumbo Wings

The smoked jumbo wings at JQ’s are a fan favorite. Smoked and seasoned with a dry rub for extra flavor, and then deep fried for extra crisp, the wings come naked or tossed in one of JQ’s homemade sauces. Choose between sweet and spicy D.a.T. honey sauce, Buffalo, Carolina BBQ, mild BBQ, spicy BBQ, or the dry rub and add a side of crispy fries before they fly out the door. And don’t forget a few napkins, or several. These wings are dripping with flavor.

Porkpocalypse Now

Like many items on JQ’s menu, this dish started o asa creative experiment by Cole to create something that transcends a traditional pork sandwich. The Porkpocalypse Now takes slow-smoked pulled pork slathered in a mix of Carolina mustard and D.a.T. honey sauce before it’s placed on a bed of ham and Swiss/American cheese blend and then topped off with bits of smoked pork belly in a split top hoagie bun. This sandwich is so good it’s hard to leave a single bite behind. Still not enough pig for one basket? Order some fresh pork rinds for the side!

The Dogfather

Who doesn’t love a good hot dog in the summer? But wait. This isn’t any ordinary hot dog. The Dogfather uses a quarter pound all-beef (no horse) Nathan’s hot dog that is then wrapped in bacon (sorry Wilber), deep fried, and topped with pulled pork, Triple J sauce, and coleslaw. If opting for a non-traditional side, JQ’s Amish broccoli salad also comes highly recommended. Made with broccoli, cauliflower, bacon, shredded cheese, and a creamy dressing, it’s the perfect balance for savory meat.