Pat Trammell
TVWBB Fan
Yesterday, while traveling on business in Northeast TN, some locals took me to Ridgewood Barbeque, in Bluff City, TN, near Johnson City. Ridgewood has been in business since 1948, and in the mid 1990's was named best barbeque in the country by People Magazine. It is a regionally famous place, and rightfully so. Nothing fancy, but great barbeque.
Anyway, I was visiting with my colleagues and discussing the relative merits of barbeque, including the science of collegen breakdown in butts. Our orders came, and I dove into my pork sandwich. It was among the best barbeque that I have had, but, well, different...
The meat was different from any pork butt I have had, much less stringy, and it was sliced, almost shaved in texture. I commented on this, and thought it must be a shoulder or picnic cut. At the counter, I met the manager and inquired about the cut of meat. This is where it gets interesting.
According to the manager, the only meat they serve is ham! To explain the process, I will quote from a brochure the manager gave me:
" Ridgewood is one of the few barbeque restaurants in the South that does not serve pork shoulder. For over three decades, the only cut of pork the Proffitts have smoked is fresh ham.
" Any country boy knows the difference," says Larry. "In the country, we turn the shoulders into sausage. Shoulder has a different taste. It's like the difference between breast meet on a turkey and thigh meat from the legs. The shoulder and ham taste different. The ham is far superior and costs more"
..... the hams come boned and rolled in cotton netting. They're smoked for about nine hours, then rubbed with a spice blend and chilled in a cooler. The next morning, the darkened hams are sliced revealing a meat almost white. Seconds before troweling massive piles onto platters or sandwiches, cooks reheat the meat on a grill and sauce it. Chopped, pulled, or minced are not options-only sliced"
Growing up in Alabama and traveling throughout the South for most of my life, I am quite familiar with regional barbeque variations. Indeed, there are at least four distinct types of barbeque in Alabama, depending on the section of the state. I have never experienced barbequed ham served like this, however. Not only was it different, it was very, very good! I would point out, this is not in any manner the pinkish reddish salty ham you have at Easter. It is a white, tender barbeque meat.
Does anyone else anywhere in this country or abroad have any similar experience with ham? Any insight or experience you can share would be most appreciated!
Thanks!!
Anyway, I was visiting with my colleagues and discussing the relative merits of barbeque, including the science of collegen breakdown in butts. Our orders came, and I dove into my pork sandwich. It was among the best barbeque that I have had, but, well, different...
The meat was different from any pork butt I have had, much less stringy, and it was sliced, almost shaved in texture. I commented on this, and thought it must be a shoulder or picnic cut. At the counter, I met the manager and inquired about the cut of meat. This is where it gets interesting.
According to the manager, the only meat they serve is ham! To explain the process, I will quote from a brochure the manager gave me:
" Ridgewood is one of the few barbeque restaurants in the South that does not serve pork shoulder. For over three decades, the only cut of pork the Proffitts have smoked is fresh ham.
" Any country boy knows the difference," says Larry. "In the country, we turn the shoulders into sausage. Shoulder has a different taste. It's like the difference between breast meet on a turkey and thigh meat from the legs. The shoulder and ham taste different. The ham is far superior and costs more"
..... the hams come boned and rolled in cotton netting. They're smoked for about nine hours, then rubbed with a spice blend and chilled in a cooler. The next morning, the darkened hams are sliced revealing a meat almost white. Seconds before troweling massive piles onto platters or sandwiches, cooks reheat the meat on a grill and sauce it. Chopped, pulled, or minced are not options-only sliced"
Growing up in Alabama and traveling throughout the South for most of my life, I am quite familiar with regional barbeque variations. Indeed, there are at least four distinct types of barbeque in Alabama, depending on the section of the state. I have never experienced barbequed ham served like this, however. Not only was it different, it was very, very good! I would point out, this is not in any manner the pinkish reddish salty ham you have at Easter. It is a white, tender barbeque meat.
Does anyone else anywhere in this country or abroad have any similar experience with ham? Any insight or experience you can share would be most appreciated!
Thanks!!
