Well, Chattanooga, things may be extra weird right now but I’m sure that’s not going to stop many of you from busting out some barbecue for Memorial Day (which is this Monday — yay).

Chloé here + first thing’s first. Confession: I’m not a huge barbecue fan (*ducks* I swear I’m from Tennessee, y’all), but never fear — I sought out info from some experts and readers to help you celebrate the day in delish style.

Definitions

Former NOOGAtoday editor and one of my favorite people Sean Phipps has taken up barbecuing as a hobby, so of course I turned to him and he helped clarify some points with helpful definitions.

○ Generally, barbecuing is the process of slow-cooking meats on a low heat — “low + slow,” as Sean put it.

○ Grilling is something you might do more often — cooking quickly over direct heat at high temperatures.

Low + slow is one of the basic rules of preparing barbecue. | Gif by Giphy

More local expert insight

Chattanooga businessman Harold Stockburger, who manages the Elder’s Ace Hardware on East Brainerd Road, has turned his store into a bit of a barbecue epicenter. He sells equipment and, until COVID-19 paused it, Harold was having weekly barbecue events. Barbecue News Magazine stopped there in February 2020 and the business has hosted barbecue fests.

○ Harold has always loved cooking but got into grilling and barbecuing 10-15 years ago when he realized all the possibilities for the craft, he said.

○ He has people from all over the country message him asking for advice and he said it usually only takes a few minutes to help someone out — even if it’s their first time cooking pork butt, which Sean told me is shoulder meat. (Why do we call it the butt? The answer is here.)

○ Harold noted that although there is technically a difference between barbecuing and grilling, some people talk about it as one in the same + he helps with both.

Sean also said:

○ Everybody has a different approach. You need to be able to improvise.

○ There is absolutely a difference between USDA Choice, Select and Prime rated beef.

○ Pork spare ribs are cheaper, have more meat and only require a bit more knife work than baby back.

○ Chickens cook faster, take on more smokey flavor if you spatchcock them (take out the backbone and lay flat).

○ You’ll never go back to roasted turkey after you smoke one for Thanksgiving.

○ Ace Hardware stores have tons of barbecue supplies.

○ Chattanooga’s Hoff & Pepper does a barbecue sauce. It’s real good on ribs, y’all.

○ Learn about “The Stall” and learn to embrace it as not a frustration, but an opportunity to have another beer.

○ Digital temp probes are a must.

○ Have some beer. You have the time.

Quoteworthy

“To me, there’s no better way to get family together than to go out in the backyard and cook something and have a good time, especially in this current environment where people are home. Grilling and barbecuing gives [people] another avenue to be able to do something above just a traditional evening dinner.” – Harold Stockburger

“There’s something primal I really enjoy about spending hours of a day tending a fire, preparing the meat, monitoring the progress and, eventually, serving it to the people I love.” – Sean Phipps

Tips from locals

We asked our readers + social media followers what local barbecue they suggest, if you’re not into cooking it yourself and here’s what a few said:

“Go to @charliesnooga and order the Hankster.” – @josh_aslinger

“Charlie’s BBQ and Bakery in Chattanooga; Roadside Que in Fort Payne, Alabama; KC’s BBQ in Scottsboro, Alabama.” – @BeersNBackroads

“As a life long resident, it makes me sad that (in my opinion of course) Chattanooga doesn’t have a truly transcendent BBQ place. Lots of good ones, some really good, but nothing definitive” – @charliemilburn

Bonus: We also had someone shoutout Porkers, which used to be downtown. It opened in 1989 and closed in 2017. RIP, Porkers.

More ideas

“If you can find them this early, fresh figs make for a great bbq sauce base. Combine with hot chili peppers (jalapeno, poblano or habanero).” – @NewsChannelnine

“i don’t have a grill so i can’t bbq, but i always dump a can of dr pepper in my crockpot with my pulled pork.” – @ashbutts2000

Reader recipe

NOOGAtoday Twitter follower @fixyourthinking shared what they said is their personal BBQ sauce recipe. If you try it, don’t forget to take pictures and email us to tell us how it turned out.

Mrs Campbell’s Hot Chow Chow

Duke’s Mayo

Pepper

Worcestershire

Roasted garlic (NOT powder)

Food processor pasted caramelized onions

Mushroom Umami

1 packet Taco Bell Diablo sauce

Celery Salt

Celery Seed

Claussen pickle juice

Horseradish

Tomato paste