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Philly may not have its own "style" of barbecue, nor any nationally recognized institutions. But, at the very least, we know good barbecue when we see it, and when we see it, we eat it... a lot. In honor of Barbecue Week 2016, Eater Philly's compiled some data for you to chew over, because despite having almost no 'cue culture to speak of, we eat ridiculous amounts on a weekly basis. Read the proof below:
Fette Sau
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Photo by Jason Varney
Sweet Lucy's Smokehouse
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Pounds of chopped Texas beef brisket: 700
Pounds of BBQ pulled chicken: 1,000
Pounds of BBQ pulled pork: 1,000
Racks of baby back ribs: 700
Most popular side: mac and cheese, 1,000 lbs.
Second most popular side: garlic mashed potato, 700 lbs.
