I
didn't get it at first. All I was told was that Scott's cooks whole hog
barbecue. For most BBQ connoisseur's that's all you need to say. I should have
understood because the hubby and I used to cook on the competition BBQ circuit
(KCBS). But what can I say; I am a little slow at times.
Standing
in line at 11:30 Saturday morning, I paid close attention to the way people
ahead of me were ordering. "Jumbo, dark meat with hot. Regular with slaw
and mild. Regular, naked. Two with slaw, one mild one hot." Okay, I could
do this. My turn finally came. "Regular, mild with slaw." The hubby
went with "Jumbo, hot with slaw." We sounded like pro's!
We
sit down with our sandwiches and wrap them. I can't say for sure, but I think I
heard angels singing in the background. I can't tell you how good the food was
because I went into a momentary food coma. Yeah, it was that good. My regret is
that we didn't try one with dark meat. I'm not quite sure what part of a whole
hog is the dark meat, but I'd love to find out. That's okay, it's just another
excuse for me to go back.
I
was so intent on getting my order worded correctly that I'd forgotten to get a
fried pie. The hubster and I had decided on sharing a fried peach pie/ And boy
did they ever look good! I'd show you how good, but you know how those food
coma's can be. They make you lose all sense of reason and coherent
thought.
What
was I talking about? Oh yeah, fried pies. So I go back in line and order a
peach pie. As I'm standing in line I see the whole hog. Or rather, the shell of
the whole hog. And he is picked pretty darn clean. So clean in fact, that while
I am still in line to order my fried peach pie, the lights suddenly go off and
the men in line behind me say a few four letter words in a dejected tone. Lucky
for them they turned the light off just as they were running almost out, so
they still had a couple of sandwiches for them. All was right with the world,
or at least those of us that had whole pig, pulled pork sandwiches. They even
have ribs, but I think you have to call ahead to make sure they save yours for
you or they are quickly gone.
When
I saw the empty shell of the whole hog, it occurred to me - what do they do
with the skin? Do they make fried pork skin (or as my Grandparents called it -
cracklings). I asked the owner. They don't currently make them but he is
thinking about it. He told me to wait a minute and he'd give me a sample of
what he's been experimenting with. A few minutes later he comes back with a
large quart sized baggie full of cracklings (fried pork skin) and a small container
of BBQ sauce to dip them in. He gave them to us on the house. And not only
that, but he gave a bag to each of the other two tables as well, just because
I'd asked if they had them. What a guy, eh?! The husband and wife at the end
table told us they were from Georgia and the cracklings were as good, if not
better, than any they'd ever gotten in Georgia. The older gentleman at the
table next to us said that he's not heard anyone call them cracklings since he
was a young boy many moons ago. We ended up talking to him for about 20 minutes
as he told us his entire life story. Fortunately it was an interesting life
story.
Oh,
I'm forgetting the fried peach pie, aren't I? Holy moly, that puppy was mighty
good! It was--hands down--the best fried pie I've ever put between my lips.
Next time I'm getting my own. They are just too good to share. They had at
least six different flavors. The scientific thing to do would be to try each
flavor, right? Just for research purposes of course.
So
if you're anywhere in or around the state of Kentucky, get your pie hole over
to Scott’s Parker’s Barbecue and wrap your lips around a "Jumbo hot with
slaw and a fried peach pie." Your taste buds will thank you!
Scott’s-Parker’s
Barbecue
10880
Highway 412 W. Lexington, TN 38351
