Today is my last full day in Port St. Lucie. I will miss the weather here and the opportunity to watch baseball stuff all day and then talk to baseball players about it. I won’t miss the awful Florida radio stations — I really should have brought CDs — or the food options.

A couple of people recommended Florida eateries to me that I hoped to get to this week, but all of them were at least a half hour away. If you are an insider at Roadfood.com (as I am), you could see that site’s map of interesting places to eat in Florida. And you would notice that there is precious little south of Titusville and north of West Palm Beach. I’m certain there are actually good options about if I knew where to look, but Port St. Lucie lacks New York’s ridiculous network of food blogs to point me in the right direction. I’ll say that the beef patty I had at Jerk City was delicious, as Jamaican beef patties almost always are.

Anyway, I fear I won’t have all that much to say about the following sandwich. But here we go.

The sandwich: Pulled pork from Sonny’s Bar-B-Q, various locations in basically every Deep-South state (including Florida, which I know some people don’t consider the South despite the disturbing number of confederate-flag bumper stickers).

The construction: Pulled pork on garlic toast.

Important background information: I’m so glad that barbecue, as a cuisine, has blown up. I remember when a Famous Dave’s opened near my hometown, my dad and I went nuts over it because we had only limited exposure to barbecue. Now, snob that I am, I scoff at Famous Dave’s. It’s Blue Smoke or Dinosaur or Hill Country or Georgia’s or Smoke Joint (the best I’ve had in the city, for what it’s worth). Or I smoke it myself.

I realized Sonny’s was a decent-sized chain, and I definitely think barbecue is the type of thing that is best when homespun. But I figured a barbecue chain with locations throughout the South (and exclusively in the South) couldn’t be all that bad, even if there was no distinct smoke smell emanating from the restaurant.

What it looks like:

How it tastes: Not bad. The pork didn’t really have any identifiable smoke flavor, but it was pretty tasty. Really porky-tasting pork, if that makes sense, like a pork chop pulled into tiny bits. It’s not a terrible flavor; pork, as you may know, is delicious.

The garlic toast didn’t taste much like garlic, really. It primarily tasted like heavily buttered toast, which is also very good. It was greasy enough that I had concerns it wouldn’t hold up over the length of my sandwich-eating experience, but it was cut thick enough to withstand the weight of the pork and the grease of the butter.

Yeah, I suppose the best way to describe the first couple of bites is to say they tasted like butter and pork, and unsurprisingly good combination, since butter goes with basically everything and pork is amazing. But buttered pork can get old pretty quick, so I started experimenting with the four bottles of barbecue sauce on the table: Mild, Sweet, Sizzlin’, and Sizzlin’ Sweet.

None of the four was exactly what I was looking for to complement the flavors. The Mild didn’t provide enough taste, the Sweet and Sizzlin’ Sweet were both a little too sweet, and the Sizzlin’ was a little too vinegary without a ton of heat, and itself not quite sweet enough. Sorry if I’m the princess-and-the-pea with barbecue sauce, but these things are important. I wound up eating most of the sandwich with a good but not great combination of Sizzlin’ and Sizzlin’ Sweet.

From there on out it was better, but nothing like what my now-refined barbecue palate has come to expect, and not even way better than a sandwich made with the pre-packaged barbecue pulled pork you can buy in the supermarket. I probably should have tried to get pickles and cole slaw on there even though that was not on the menu (they offered cole slaw as a side, though).

What it’s worth: This is the good part: For $6.99 you got the sandwich, a side and a soft drink. I got macaroni and cheese. It was a pretty hefty amount of food for little more than you’d pay at a fast-food place.

How it rates: 65 out of 100. It did the job and I enjoyed it, but I’m more likely to try someplace else when I return to Port St. Lucie.

Speaking of: I’m returning to Port St. Lucie at the end of the month. I’ll be here for the last couple of Spring Training games then drive south for the opening series against the Marlins. I figure there’ll be no shortage of sandwich options in Miami.