Papa KayJoe’s Bar-B-Que – Southern Foodways Alliance arrow left envelope headphones search facebook instagram twitter flickr menu rss play circle itunes calendar

Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region. If you would like to contribute to SFA’s oral history collections, please send your ideas for oral history along with your CV or Resume and a portfolio of prior oral history work to annemarie@southernfoodways.org.

< Back to Oral History project: Tennessee BBQ

ORAL HISTORY

Devin Pickard


Located in the “buckle” of the Bible Belt, Centerville, Tennessee is home to one of the South’s more unconventional barbecue sandwiches. Devin Pickard borrowed and expanded on the recipe from a restaurant he cooked at as a teenager. A hoecake-type batter is ladled on a hot griddle, to order, and cooked a couple minutes per side until a blackened crust forms. Pickard then cradles the pulled and shredded Boston butt between these two pieces of lard-fried “cornbread fritters.”


We first visited Papa KayJoe’s Bar-B-Que in 2003 as part of our initial foray into documenting rural Tennessee ‘cue. Visit the original Papa KayJoe’s Bar-B-Que page.

Date of interview:
2008-07-24 00:00

Interviewer:
Rien T. Fertel

Photographer:
Rien T. Fertel

Download Transcript

Other Project Interviews

WORKING TOGETHER

WE CAN CULTIVATE PROGRESS.

The Southern Foodways Alliance drives a more progressive future by leading conversations that challenge existing constructs, shape perspectives, and foster meaningful discussions. We reconsider the past with research, scrutiny, and documentation.

BECOME A MEMBER TODAY

Alex Raij Txikito

Let’s Stay in Touch


Sign up for the SFA newsletter to have the latest content
delivered directly to your inbox.