When I decided to do a food poll each week of the summer, I knew this day would come. The day at which time, the gloves came off and I started the real debate. Nothing is more likely to get an argument going it seems in my travel than football conference loyalty or preferred barbecue style. Given the recent hubbub about football has settled down, and the biggest barbecuing holiday of the year is just ahead and wage an all out war with this week’s food poll!
I will not pretend to be objective in this poll in anyway! I have a definite preference. While I can appreciate barbecue of other types, Memphis-style is what it takes to really satisfy my urge to have barbecue! I love a good pulled pork sandwich like the one photographed here (from my favorite neighborhood joint Central BBQ). Sauce is to be done fairly lightly (if I wanted a sauce sandwich I’d ask for a sloppy Joe) and I can do with a little slaw (again, nothing should overpower the pork!). I love Memphis style ribs too! Tend to prefer them wet but I can put the hurt on some dry ones too!
So what do you prefer? Here are the polls! Since I couldn’t possibly contain my thoughts in the poll alone, I welcome you adding thoughts below.
Since I focus on Memphis-style pork barbecue, I’ll encourage you to reach out to hog farmers this week:
- Missouri farmer Chris Chinn on Twitter and YouTube (this is a great tour of her farm!)
- Nebraska farmer Mark McHargue on Twitter and he shared his story on my blog too!
- Iowa farmer Mike VerSteeg on Twitter
I have to admit that with the plethora of barbecue options in Memphis, I rarely feel like I need to make my own sauce or dry rub. BUT I do trust this recipe a friend gave me cause he’s a great cook and took this so seriously when I pulled together a cookbook one year. Would love to know Jim is doing well and catching a lot of fish on Tombigbee!
Jim Presley’s Dry Rub Mixture
This rub can be used on pork, beef, and fish. He does not recommend it on chicken, duck, etc. The ingredients are:
- 1 regular sized box of salt
- 1 ounce red pepper
- 1 ounce lemon pepper
- 2 ounces black pepper
- 1 ounce chili pepper
- 1 ounce garlic powder
- 1 ounce onion powder
- 1 ounce Accent
Mix together and keep it in the deep freezer or refrigerator in a shaker or ZipLoc bag. Sprinkle generously on meat as you prepare for the grill. Cook slowly.
SALAD POLL RESULTS: What a close call! Spinach had one vote more than mixed greens and romaine, so it’s clear, that green salads are the favorite! What I like best about this poll is the diversity of suggestions readers added in the comments section!