by Greg Akers
Some things you shouldn't do to barbecue.
Then there's the Bar-B-Q Spaghetti at the Bar-B-Q Shop.
Riotous with a brilliant, smoky, vinegary flavor, the spaghetti continues a common theme in Southern culture: combine staples from two or more traditions that aren't apparently compatible to produce a new creation that is different from, and sometimes better than, the original components.
Replacing the tomato sauce that normally accompanies spaghetti is a concoction that melds the restaurant's Dancing Pigs Bar-B-Que sauce with, among other things, drippings from the shop's ribs. The spaghetti is topped with chopped pork.
Get the spaghetti as part of a half-and-half plate with a side of pork or beef brisket or by itself with slaw and Texas toast. Make sure you save some toast for sopping up the juices once you've worked your way down to the plate.
The Bar-B-Q Shop takes what could be a novelty item on the menu and transforms it into destination food.
BAR-B-QUE SHOP, 1782 MADISON (272-1277)
The Flyer is currently archiving its "Recommended Dishes." This "RD" is from March 2006.
For another take on a similar topic, go here.
(Image: Justin Fox Burks)