Page 37 - South Mississippi Living - October, 2026

Brisket, Sichuan Hot Honey Ribs and Black Pepper House Sausage plate
tasted homemade in every sense of the word—carefully crafted,
generously seasoned and made with love and care.
The St. Louis-style ribs brought another layer of smoke,
finished with a brown sugar sweet barbecue sauce that
complemented the meat beautifully. The maple bourbon pork
belly was rich, smoky and indulgent, with the fermented Dijon
drizzle adding a tangy contrast.
The sides aren’t an afterthought. The Parmesan and chive
smoked scalloped potatoes take about four hours to prepare,
and that patience comes through in every creamy, savory bite.
The rosemary rye cornbread arrives with whipped brown butter
and a burnt honey glaze that walks the line between savory and
sweet. There was also a no-sugar-added banana pudding, which
was decadent, creamy, and sweet enough that you would never
guess that it didn’t contain sugar. It didn’t miss a beat and it
could cure just about any sweet tooth.
But if you ask me what I remember most about Micks’d Up
Kitchen, it won’t be the brisket. It will be Marley. Because
sometimes when you pull up to a food truck, you think you’re just
there to eat, and sometimes you leave having tasted something
much bigger—a family’s love, a father’s persistence, and a little
girl’s unwavering belief that her dad’s dream is worth fighting for.
That may be the real secret ingredient at Micks’d Up Kitchen.
No Sugar Added Banana Pudding
SOUTH MISSISSIPPI Living | www.smliving.net October 2026 | 37