445 Market Street
Williamsport, Pa 17701
T:570 327 9009
F:570 567 7369
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© 2015, Acme Barbecue & Catering Company LLC. Design by Prototype Productions.
Over the years a debate has raged about what true and authentic barbecue is. Different regions of America have distinct styles, sauces, and proteins used in barbecue. Who is to say who is right and who is wrong? Great American Rib Cook Off winner, Paul "Aussom Aussie" Mackay, told me, "Some people say it isn't barbecue if it hits the grill, others say it isn't barbecue if it doesn't hit the grill." Despite of where you are, there will always be an opinion of what is barbecue and what isn't. Personally, if it is cooked low and slow with smoke, it's barbecue.
MODERATION! Barbecue is NOT slathering sauce all over a protein. This is a sign that the protein was cooked incorrectly and the sauce is drowning an imperfection. In fact, not all barbecue needs sauce. If you cook a piece of meat and pay enough attention to it, the end result is a meaty, juicy, and tasty product. However, we have extra sauces available at the table.
St. Louis vs. baby backs? It's all about what suits your style. St. Louis ribs are bigger and need more trimming. Baby backs are smaller but create a better crispiness when cooked. My preference is loin backs which are more like baby backs. That is what I've always used and works for me. Occasionally a St. Louis special will be offered for the spare rib fans. Our house ribs are served without sauce; they don't need it. We do provide a Memphis-style rib that is sauced up at the end of cooking. Plus, you always may have more sauce on the side.
Pork butt or shoulder shouldn't be boiled in sauce. Nor should it be served dry. There are arguments about whether it should be pulled, sliced, or chopped. Here, a mixture of pork pulled and chopped in manageable size bites leads to an extraordinary sandwich. We rub our pork before cooking and finish it with a Carolina-style vinegar sauce, topped with a light coating of a spicy tomato sauce.
Brisket puzzled me initially. After experimenting with different recipes, I found that rubbing it with our house rub and smoking it for up to 14 hours, part of that time in its own juices, turns out a succulent piece of beef. Sauce or no sauce, on a sandwich or by itself, my brisket will make any Texan happy.
The biggest problem with barbecuing chicken whether it be legs, thighs, or wings is making the skin crispy. Our chicken legs and thighs, rubbed with our naked seasonings, are smoked to the crispiest point as possible. Our wings are finished with our own buffalo sauce and finished on a grill to promote crispy skin. Believe me; you won't go back to fried chicken after you indulge in our smoked chicken.
These are strictly Acme's views about barbecue. We aren't saying that others are wrong, but this is what works for us. Four-time world barbecue champion and three-time world grand barbecue champion Mike Mills told me "If that's what you love, then that's the right way." I hope our food barbecue will be what you love. Let us know what you think.
"Barbecue = Food + Family + Love"