In this lip-smacking episode of Diners, Drive-Ins and Dives, Guy Fieri takes us to Hendersonville, Tennessee, just 10 miles from Nashville, to explore the smoky, savory world of Center Point Barbecue. Located at the corner of Center Point and Main Street, this joint is renowned for its killer barbecue, steeped in tradition and bursting with flavor.
The Heart of Tennessee BBQ
As Guy steps into Center Point Barbecue, he’s immediately struck by the aroma wafting from the three smoke pits operated by owner and pit master Robert Duke. “I’m in the great state of Tennessee, the home of Jack Daniels, the Grand Ole Opry, and some killer barbecue,” Guy declares, setting the stage for a delicious adventure.
“You’re the cleanest Pit Master I know,” Guy jokes with Robert, who is ready to show Guy what makes his barbecue so beloved by locals.
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Smoking the Perfect Pulled Pork
The episode zeroes in on one of Center Point’s signature dishes: the pulled pork. Robert starts by showcasing the entire pork shoulder, bone-in and ready for a lengthy smoking process. The first step is marinating the pork with a gallon of mild sauce and two gallons of vinegar, applied generously with a mop.
“Let’s do a little rub,” Robert says, sprinkling on some cracked pepper and a touch of salt. The simplicity of the seasoning lets the pork’s natural flavors shine through.
The Smoking Process
What sets this pulled pork apart is the use of shag bark hickory wood, which imparts a rich, smoky flavor to the meat. “We get a lot of smoke out of it, that’s important,” Robert explains.
The pork shoulder is then placed in the smoker at 225 degrees for a whopping 18 hours. “Anything more than that, it’s sand,” Robert notes, highlighting the precision required for perfect barbecue.
As the pork smokes, it bastes itself, with the fat melting and keeping the meat tender and juicy. “Get me overalls, I’m staying!” Guy exclaims, clearly impressed by the meticulous process.
The Big Reveal
After 18 hours, the pork shoulder emerges from the smoker, blackened on the outside and incredibly tender on the inside. “Look at the bark on that, man. That is crazy,” Guy marvels. Robert then busts the pork open, revealing the succulent, smoky meat inside.
“You want to get your own meat out of there?” Robert asks Guy, who eagerly digs in. “I love that part right up here where there’s more movement,” Guy says, pulling apart the tender pork with ease.
The Perfect Plate
The pulled pork is served with a generous portion of pickles and a unique cornbread patty. “I don’t like putting my sauce on my meat; I like to have it there to dip,” Guy explains, savoring the combination of flavors.
“The pork has been cooked down to a point that you don’t see very often. Low heat, a little sweet, right on your meat. Awesome job,” Guy praises, clearly impressed by the quality and flavor of the barbecue.
Guy’s Final Thoughts
“The pulled pork is some of the best I’ve had anywhere. It just melts in your mouth. It is really good,” Guy says, summing up his experience at Center Point Barbecue. His enthusiasm and genuine appreciation for the craft make it clear why this joint is a must-visit for any BBQ lover.