Our Mission: In South Quarters, we feed our guests like we feed our family. Every dish is made from scratch with recipes from Ms. Lola’s kitchen and Pitmaster Freddie’s Smoker. Our goal is to transcend our indifferences and take you “Home” with succulent and savory food that will leave your palate hypnotized! We’re certain to give Southern Hospitality, so wipe your feet and come on in. “When you come to The Dip, we’ll make you happy!”
The neighborhood in which my mother was born and my parents raised their 5 children. Our yard was always filled with kids playing and tons of smiling faces. As long as we were home by the time the street lights came on, we were free to move around and explore Jasper, Texas. My parents fed everyone that visited our home. My mother had an open door policy… she refused to turn away any child that wanted to eat or that needed a home away from home.
Whether it was my dad’s BBQ Brisket, chicken, and hotlinks at the picnic table in the backyard, or my mom’s fried catfish, potato salad, and hushpuppies on Friday nights, there was always a gathering at my parents house. People came from all over The Dip to celebrate friendships and family gatherings, but always for the amazing dishes my mother would whip up. To this day, I ponder how my mom fed five kids on a budgeted income and fed everyone that wanted a plate. We never ran out of delicious home-cooked food–I can recall picking purple hull peas in the morning with my mother and then going to my grandmother’s house and shucking them for what seemed like hours. In the same days we would pick pecans from the courthouse grounds, and blackberries from the side of the road in South Quarters. Ms. Lola would make pecan pies and berry cobblers from the bags of nuts and berries we would bring home. Always resourceful and willing to teach her methods in the kitchen, she was quite the baker in addition to being an amazing cook. We fought just to lick the spoon and finish the cake batter from the bowl.
Although I left South Quarters in Jasper, Texas, long ago… I have always had the essence of South Quarters engrained in me. I wasn’t the best at going home consistently so I would call my mother and ask her recipes… “Momma, how do you make your dumplings? How do you make your peach cobbler?” She would tell me to get a pen and pad, and I would commence to writing everything she told me. Over the years I would go on to host many BBQs and Sunday Dinners for friends at different military bases I was stationed. Whenever I went home on leave my mother would cook four meals a day… breakfast, lunch, supper, and dinner. I’d often gain 10 pounds when I visited my mother, but every meal was hearty, savory, and made with love.
In summary, South Quarters is the epitome of opening our doors and sharing our savory food with our guests that we treat like family. Don’t be surprised when you hear, “Come on in… what can we getchya?” We feed you like family, and our desire is to take you to the South with every taste of those delicious eats from Ms. Lola’s kitchen. For the many kids that were born and raised in South Quarters–We affectionately call it “The Dip”. On behalf of South Quarters the establishment, my parents, and my old neighborhood, I declare, “Come get a taste of The Dip, we’ll make you happy!”
Chef Corey is committed to providing exceptional service with a smile to his patrons and community. He left his hometown of Jasper, Texas and joined the United States Air Force at age 18. As a career Services Airman, Corey specialized in Food, Fitness, Lodging, and Mortuary Affairs. His passion for people and food essentially led him to get professionally certified in a variety of platforms for fitness training and culinary arts. In 2008, he catered his first wedding reception for 75 guests, and received rave reviews on his smoked brisket and orange glazed cornish hens. In addtion to being an active duty Air Force member, Corey did catering, taught group fitness classes, and trained fellow airmen, helping them pass their annual physical training exams. With this same passion and dedication, Corey bring you South Quarters… a place you can come for a delicious meal that will make you feel at home.
Mr. Freddie Flemming was born and raised on the Texas Gulf Coast. After graduating from Houston’s Jack Yates High School, he went on to attend HBCU, Texas Southern University, and eventually enlisted into the United States Air Force, serving more than 30 years.
A true master of his craft, Freddie learned the art of BBQ over 30 years ago, from his younger brother Eddie. The most important knowledge he gained was the proper use of salt and pepper, temperature control, and time. As stated by the Texas Pitmaster, “The keys to being a successful Pitmaster are having patience, loving what you do, and learning your grill or smoker. I live by it and love it! That’s the magic of my PITMASTER system.”