American Spanish barbacoa framework for supporting meat over a fire, probably from Taino
First Known Use: 1709
Around the South, pork barbecue is a staple. Every tiny town has at least one or two pits rolling 24/7 that yield delicious, smoky, succulent pork that has cooked low and slow for hours. In P-town, it's $1.25/sandwich day at the in-town BBQ place on Wednesday and cars are lined up around the building eagerly awaiting the purchase of a sack full of sandwiches covered in meat, mayo, slaw and pickle.
Around the Grisham house, we have to be different. Andy built a pit years ago at his house in the country and he built one here when he moved to town. If you haven't been fortunate enough to enjoy to smell of smoking meat on a pit, you don't know what you're missing, but that is another story.
Anytime we smoke Boston butts on the pit, there are typically some left overs. Sandwiches are great, but after a while, meh. We love baked sweet potatoes and grilled pork chops, so we thought, why not barbecue with baked sweet potatoes? We did, we liked and we have already had a repeat performance.
- Bake a sweet potato.
- Warm up the left over barbecue.
- Slice baked potato in half and make numerous cross cuts into each half.
- Randomly place butter tabs.
- Heap barbecue on top.
- Drizzle BBQ sauce* on top of meat.
- Top with thinly sliced Vidalia onions, green onions, chives and shredded cheese.
- Dig in!
*We have almost replaced Andy's secret recipe BBQ Sauce with Cattleman's Kansas City Style sauce. It's good, has a great kick and it's cheap...$1.58/bottle.