The Missouri S&T BBQ Club recognizes all styles of barbecue, but their specialty is pulled pork. "There are as many styles and opinions about good barbecue as there are people," says Kevin Brady, the club's advisor. "Pulled pork is made from shoulder roasts, sauced with tangy southern sauce, and served on the bun with slaw."
Student Council funded the purchase of a barbecue pit for the club, which was formed in 2007. The group's main philosophical agenda is to distinguish slow-smoked barbecue from grilling and crock-pot cooking. Club members prefer to cook with a real wood fire, rarely with charcoal or gas. According to Brady, manager of business and fiscal operations for student affairs at S&T, the Rolla area has an abundance of oak, hickory and wild cherry — all excellent barbecue woods.
Reviewed 2013-01-24