Not many better
bonafides, barbecue-wise, than having Jack McDavid step
in on occasion to do the pot washing. We're
talking pedigree barbecue. Linda Mullane, along
with working Pig Daddy's, is on the board of the Kansas
City Barbecue Society and teaches judging up and down
the eastern coast. That's husband Jerry holding a
slab of ribs. He is also a judge, and also teaches
judging. Next to Jerry is Cindi La Pork, the
Barbecue is more
about eating than pedigree. Pig Daddy's barbecue
is as blue ribbon worthy as it gets. Clockwise
from the top - a slab of pork ribs, Pig Daddy's dinosaur
bones (beef ribs - weekends only), a smoked pork butt
and the Harley Davidson Hog - smoked sausage, pulled
pork and two sides.
Pig Daddy's sauce
has its own story. I didn't get it all. I
know Jack McDavid first chastised Jerry for putting paprika in
Pig Daddy's sauce and then started using it himself. Jerry
learned about cloves from Jack and added some to his
sauce. As Pete Seeger says, kinda like folk music,
everyone steals a bit from everyone.
No seating here.
You can either grab a bench at the train station, or eat
in your car with the added benefit of being able to
smell the aroma for a week.
Want to get on Pig
Daddy's crew's good side. Bring them a green
salad. We got to talking about having to eat
barbecue every day. "Salad, I just want a salad."