Hey guys, I’m in Nashville attending the National BBQ Association’s conference. This is my first conference & my time in Nashville. Today is the BBQ restaurant tour starting with Jack’s BBQ. Most everything on my plate was outstanding…. the slow smoked St. Louis rib, pulled pork, turkey, BBQ baked beans, and collard greens. I also tried the brisket which was extremely tender but the bark could have used a little more flavor. Overall, Jack’s knows what they’re doing! I’ll try to share pictures all day starting with Jack’s.

Check this video out..... they add more steps to the spatchcocking process like removing the rib bones, breast plate and scoring the legs, thighs & breasts to promote more even cooking and better distribution of the rub throughout the bird. Chef @Betty Berrysmith , what do you think about this process? https://www.youtube.com/watch?v=h97lR321hIg

For those in the U.S., the big game is fast approaching. For many, it's the first big party gathering of the year. Have you settled on your menu?

Show off the fantastic food that you're BBQing! Put it here or put it in one of our posting categories (Recipes, Leftovers, Grills & Smokers, Accessories). I can't wait to see it!