Foodie Friday at the fair: Muggerz BBQ
HARRINGTON, Del. – If you’re craving some southern style barbecue, look no further because Muggerz BBQ’s got you covered.
“Macaroni and cheese and barbecue, how can you go wrong,” said general manager Carl Antolick.
This Texas inspired food joint made its way to the Delaware State Fair for the first time all the way from Virginia, serving up the most popular and mouth-watering barbecue dishes you’ve ever seen.
“Our biggest seller is our brisket boat which is basically a heaping mound of macaroni and cheese on the bottom with your choice of meat on top drizzled in barbecue sauce. We’ve sold out the last two nights in a row the line was just crazy long,” said Antolick.
Antolick tells 47 ABC that it’s their brisket that people just can’t get enough of. And he shows us just exactly what he does to make sure every bite is better than the last.
“All we use is salt and pepper there’s no magic to it, it’s just a blend of regular salt and pepper you’re going to be pretty generous with it. Get that on there and rub it around real good make sure you get both sides. Then after we get it on there what we want to do is you want to get it on your smoker at about 225 degrees. Depending on the weight the bigger ones take about 14 hours the smaller ones about 12. After we’re pretty happy with how it’s poking, then we’re going to stick it in their and test the temperature,” said Antolick.
And we’re told the extra time and preparation that goes into making the food, makes this place stand out above the rest.
“You can taste it, it’s so much different than any other pulled pork that’s out here,” said Trey Thompson.
“It was really, really good. You can tell the flavors really engrained in the meat too. It’s not just standard mac n’ cheese right like you can tell it’s been made with some love,” said Timothy Mulderrig.
And it’s that love and homemade feel that reaches through the food and into these customers hearts,that keeps them coming back for more.
“When you leave you’re very happy with not only the food, but the experience. That’s what it’s all about,” said Antolick.
