< Back to Oral History project: Tennessee BBQ
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.