Personally, I’m more of a hockey guy (Go Canes!). But for this showdown, we’re borrowing a page from football and breaking down the ultimate barbecue rivalry—Chicken vs. Pork—across four quarters.
In each quarter, I’ll showcase one recipe for chicken and one for pork, putting them head-to-head in a few different categories. I’ll call the winner of each quarter—but remember, these are just MY opinions.
First Quarter: Finger Foods
Chicken
Fire-Eater Chicken Wings
These wings bring the heat with a fiery dry rub and just the right amount of smoky char. They’re the perfect pre-game fuel—crispy, saucy, and designed for messy fingers and happy fans.
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Pork
The Winner: I live in North Carolina—and here, pulled pork is non-negotiable at any tailgate. They’re tangy, saucy, and downright addictive. Pork takes the first quarter.
Second Quarter: Grilled Classics
Chicken
Beer-Can Chicken
A true grilling spectacle, this recipe keeps the bird perched on a half-full beer can, roasting from the inside out. The result? Juicy, tender chicken with perfectly crisp skin that always draws a crowd.
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Pork
The Winner: Well, hopefully Steven doesn’t can me for this. But pork wins again. Ribs are the ultimate barbecue touchdown—sticky, smoky, and crowd-pleasing. Pork goes up 2–0.
Third Quarter: Global Flavor
Chicken
Jamaican Jerk Chicken
Bold, fiery, and fragrant with allspice and Scotch bonnet peppers, jerk chicken skewers are packed with flavor and perfect for passing around. They bring the heat, literally and figuratively.
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Pork
Char Siu Pork Tenderloin
This Cantonese classic deliver pork with a sweet-savory glaze that caramelizes beautifully on the grill. Slice it thin for sandwiches or serve in bite-sized chunks that guests can snack on.
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The Winner: Chicken rallies back! Jerk skewers are spicy, portable, and an absolute blast of flavor. Chicken claws back a point. Score now 2–1.
Fourth Quarter: Final Showstopper
Chicken
Pork
Korean Pulled Pork
Sweet, spicy, and savory thanks to gochujang and soy, this fusion pulled pork shines in tacos, lettuce wraps, or straight from the tray. It’s bold, flavorful, and versatile.
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The Winner: This one isn’t even close for me. I’m a sucker for Alabama white sauce—especially Big Bob Gibson’s original recipe. It’s creamy, tangy, and unforgettable. Chicken takes the fourth quarter, no question.
Overtime: The Final Call Is Yours
By my scoreboard:
– Q1: Pork – I mean…Carolina pride baby!
– Q2: Pork – C’mon, Ribs are BBQ royalty!
– Q3: Chicken – Jerk skewers bring the fire!
– Q4: Chicken – Alabama White Sauce all day long!
Which means, in my opinion, the final score is tied 2–2.
So here’s where I hand it over to you: Which meat wins your tailgating showdown—Chicken or Pork? Let us know on social media (links below).
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