Big Apple BBQ Block Party - Slide Show - Slide 28 of 34 - Find. Eat. Drink.

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28 of 34


Pitmaster: Patrick Martin

Martins’ Bar-B-Que Joint


“We have to cook the larger cuts the primals, the hams and  shoulders without drying the belly or the loin out. As the fat begins to render, it begins to pool up in the cavity and then you have two processes going, you’re barbecuing the loin and the belly and poaching it in its own fat, much like confit. That’s the most succulent part of this hog is that meat. It’s mind blowing.”


Recommendations:

Siler’s Old Time BBQ in Henderson, Tennessee, it’s 80 miles east of Memphis. Used to be called Jack’s Creek BBQ. They cook my style. Best whole hog barbecue sandwiches I’ve ever had.

Where The Pitmasters Eat BBQ

Big Apple BBQ Block Party

June 13, 2011