Just outside of Mississippi State University there’s a BBQ joint called Petty’s BBQ. I’ve gotten a few emails recently from people who have been and they rave about the ribs (beef and pork), brisket, pulled pork, or beef brisket all cooked low and slow. The Dispatch ran a conversation with Tim Pratt and the owner, Bill Petty.
Photo by Jackie Hudson
They also have all the southern favorites (catfish, fried green tomatoes, okra, etc.). One thing I gleaned from the article was the importance of their sauce. Per the piece Bill Petty says, “We’ve got a barbecue sauce recipe that’s over 100 years old. My great-granddaddy started it. I think everybody likes the sauce.” An impressive figure from the story is that they go through 4,000 lbs. of pork per month. Not too shabby.
You can read the whole interview here. Let me know if you get a chance to stop by (or if you’ve been). Really would love to here more about it.
You can find the joint here: