My husband, the … barbecutie?

He’ll kick me for calling him that. Oh, well!

Anyway, remember how I said he got weirded out at a church supper this spring because he expected pulled pork barbecue instead of what we Yorkers know as “barbecue”?

porkbbq.jpgWell, his sister, Adriane, did decide to defend him. She said, “Poor Chris … I, too still have to remind myself that when I hear someone is having ‘barbecue’ around here they typically mean ‘Sloppy Joes.’ We consider ‘barbecue’ to be the real deal – slow cooked pork or beef that is pulled and served on sandwiches. Better yet, it could mean we’re having BBQ ribs. I still get confused, but for me, it’s a good thing I like both ‘barbecues.’” (Adriane and Chris – in your honor, I found you a photo of a York County place that makes “your” barbecue – this photo was taken by our visual editor, Eileen Joyce, in March at Sauder’s Smokehouse in Central Market.)

I got a funny comment from new commenter Bill Landes about barbecue – he writes, “I once ate 5 barbecue sandwiches one morning at Susie’s in Central Market … about 45 years ago.” FIVE? Wow. That’s pretty awesome.

And finally, Dianne, siding with the other half of my family, writes, “Having lived in the South and eaten REAL pork BBQ, I’ll let you in on a little secret recipe. It’s not the traditional smoked Boston Butt roast for pulled pork that has a slight crunch to the texture like that served at Corky’s or other Memphis ‘Q’ restaurants, but it is a great substitute that’s easy to make.”

A 3 lb. boneless pork loin, trimmed
1/2 c. water
1 (18 oz.) bottle of (she emphasizes) good barbecue sauce
1/4 c. firmly packed brown sugar
2 Tbsp. Worcestershire sauce
1 to 2 Tbsp. hot sauce
1 tsp. salt
1 tsp. black pepper

Place roast in Crockpot with 1/2 c. water Cook covered at high for about 7 hours. Stir with fork, shredding pork. Add barbecue sauce and remaining ingredients, reduce to low and cook for one more hour. Serve on hamburg buns with buttermilk coleslaw and additional sauce. Yields about 10 generous servings.

She adds: “BBQ is the traditional southern picnic food, served with buttermilk slaw and a side of baked beans. (Want the buttermilk slaw recipe?)”

Dianne, consider this a YES! What’s the recipe??

About Joan

My name is Joan and I'm a lifelong Yorker. Throughout high school and college, I swore I was getting out of here as soon as possible. Now, a few years later, I can't think of anywhere I'd rather be. I love my town, and I hear every day from readers who love their towns, too. So please, connect with me and let's share what makes life in York County great. I'm here to help you enjoy this place as much as I do!
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2 Responses to My husband, the … barbecutie?

  1. Joe says:

    The irony of this clash of BBQ’s is that in Central Market you have Sauder’s with their traditional BBQ which is very good and right beside them you have JR’s which has York County Hamburger BBQ which is also very good (even though my personal favorite there is the pork BBQ). I would highly recommend everyone try both!

  2. Tracey says:

    I’m split down the middle too. To me ‘bbq’ is on the bbq. but in my famiyl it goes like this. When Mom makes bbq I know it is hamburger bbq. When it is bbq on the grill we specify as in we’re having bbq chicken tonight, or bbq ribs.

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