The Ultimate Southern FoodPosted: March 21, 2011
Not just any pulled pork BBQ, but Chester County BBQ. Most BBQ nowadays is cooked in an electric smoker. But you can’t beat real BBQ that was cooked whole hog over an open hickory pit.
In 1992 I was living in Birmingham and I took some friends home with me to Tennessee for the weekend. After going to my favorite hamburger joint in the world, my dad decided that everyone needed to see how real BBQ came into being. So, we hauled everyone to Jack’s Creek to check out a BBQ operation. He asked if we could go out back so he could show my friends how BBQ was made. We filed out the screen door to watch the guy in the pit pulling BBQ off the hog and putting it into those little red and white checkered trays. This seemed totally natural to me. No health code, no OSHA regulations, just down-home BBQ. My dad was so proud of this, and bought some for us to take home. Apparently the portly dude in the white undershirt with sweat dripping off of his nose back onto the hog was too much for my friends, and they never tasted it. Me, on the other hand? I would almost get in my car now and drive across the country for a pound of that sweat-infested slow cooked pulled pork. Pulled from around the ribs, of course.