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.