Linkdown: 9/27/17

– The Whole Hog Barbecue Championship is this weekend in Raleigh (along with the Wide Open Bluegrass Festival)

More coverage from HuffPost

– Marie, Let’s Eat! explores south central Kentucky barbecue; one of the two joints is in the town of Tompkinville, which may have more barbecue joints per capita than Lexington, NC (we even get a brief shoutout!)

– Some photos taken immediately after the fire at Franklin Barbecue

– For the next time you have leftovers after smoking

– Midwood Smokehouse’s burger made of chuck and brisket (and topped with a slice of brisket for an extra $2) makes Charlotte Magazine’s list of best burgers in the city

– Even Phoenix is getting in on the barbecue journalism; their new barbecue column “Smoke Rings” just started

– A couple of barbecue joints on this list – Bar-B-Q King and The Improper Pig

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Bennett’s Pit Bar-B-Que – Gatlinburg, TN

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Name
: Bennett’s Pit Bar-B-Que
Date: 9/3/17
Address: 714 River Rd, Gatlinburg, TN 37738
Order: Bar-B-Que Combo (chopped pork, brisket, and sausage) with jalapeno mac and cheese and coleslaw (link to menu)
Price: $14.99

Monk: While our last barbecue stop on the Monk family vacation to Gatlinburg, Tennessee was a bit of a bust for reasons other than barbecue we got another opportunity a couple days later while we were playing tourist in downtown Gatlinburg. Across the street from the aerial tram Ober Gatlinburg (our main plans for the day), just happened to be Bennett’s Pit Bar-B-Que and made the decision easy for us.

I know from the review of the Pigeon Forge store from Marie, Let’s Eat! that I was to expect fine-but-not-exceptional barbecue and guess what? Grant was right. The pork was perfectly acceptable but Bennett’s seemed to be very proud of their four sauces found on the table. None of them made a huge difference in the again, perfectly acceptable pork.

The brisket was dry and below average while the best of the three meats that day was the sliced sausage. A little of the table mustard sauce accentuated it nicely. This was the favorite meat of both myself and Mrs. Monk.

Bennett’s Pit Bar-B-Que is part of the locally-owned Johnson Family chain of restaurants that includes pizza, southern, and ice cream with locations in nearby Pigeon Forge and Sevierville. To their credit, they could serve below-average barbecue to tourists simply because they know that they’ll continue to make money regardless but thankfully that’s not the case. While they are a tourist destination that happens to serve halfway decent barbecue, it won’t blow your mind.

For more reviews, check out:
Marie, Let’s Eat

Ratings:
Atmosphere – 2 hogs
Pork – 2.5 hogs
Beef – 2 hogs
Sausage – 3.5 hogs
Sides – 2.5 hogs
Overall – 2.5 hogs
Bennett's Pit Bar-B-Que Menu, Reviews, Photos, Location and Info - Zomato

Friday Find: House of Carbs – “Barbecue for the Forces of Good”

A barbecue-focused episode this week. In the first segment, I would describe fellow Ringer colleagues David Shoemaker and Bryan Curtis as two guys who grew up in Texas but I would classify as more like dabblers into the world of barbecue. Nonetheless, they talk brisket and Texas barbecue with House, who’s experienced La Barbecue

The second segment, Food News, isn’t barbecue-related so skip ahead to 42:25 if you want to hear Danny Chau discuss his excellent article about a recent trip to Charleston to visit Rodney Scott BBQ and Lewis Barbecue and discover the future of barbecue. Danny seems to know what he’s talking about a little bit more when it comes to the world of barbecue.

The Ringer’s Joe House is joined by colleagues and fellow podcasters David Shoemaker and Bryan Curtis to talk Texas barbecue, its growth, and expansion to New York City (3:35). Then House is joined by Juliet Litman for this week’s Food News (23:00). Lastly House sits down with Danny Chau to discuss his recent trip to Charleston and his thesis on South Carolina barbecue (42:25).

Franklin Barbecue – Austin, TX (RE-REVIEW)

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Name
: Franklin Barbecue
Date: 7/21/17
Address: 900 E 11th, Austin, TX
Order: 2 pounds brisket, 1 pound ribs, 1 pound ribs, 1 pound sausage (link to menu)
Price: $120-ish

Speedy: Less than 24 hours after my excellent visit to La Barbecue, I was ready to get back at it, this time to the legendary Franklin Barbecue. Rudy dropped me off at 6 AM to get in line and went to take care of some things at work, re-joining me about 8. Getting there that early, I expected to be first in line, but in reality, there were three groups and about 12 people in front of me. Fortunately, I was still there in plenty of time to be shaded for my entire wait, which was hugely clutch. I spent most of the time sitting in a tailgate chair and sipping Lone Stars, so all-in-all, it was a pretty good morning.

Rudy: The shade part was the best by far. I don’t know how the people in the 2nd half of the line made it, I guess just more Lone Stars.  

Speedy: Around 9:00, someone came around to ask what we were ordering, in order to get a good idea when food was going to run out. You weren’t bound by the order, but it was a good way to understand how far the food would go.

Around 10:30 am, I went inside to hit the bathroom (which they opened up around 9:30), and I saw the Godfather himself – Aaron Franklin. I was a little bummed he didn’t recognize me as a Barbecue Bro (AARON – ARE YOU EVEN READING??), but it was pretty cool he was there.

Rudy: I’ll chalk it up to him just being intimidated by your presence. I am sure he scampered to the back to make sure everything was up to snuff. In all seriousness, I think it is great that they open the building early to people that need to use the bathroom or want to purchase drinks or merchandise. I feel like many places would keep the doors closed until they open for food. That was a nice touch.

Speedy: Eventually, the restaurant opened, and Rudy and I were to the front of the line pretty quickly. Like at La Barbecue, we were given a bit of brisket to much on, and it was every bit as good as the previous day, only this time I was expecting it. No matter – we placed our order, got our meat, and found a table to sit at and dig in.

I’ll start with the brisket since that’s what it’s known for and my God, it is incredible. The peppery bark was perfect, the meat was tender and flavorful, and it was simply divine. The previous day I had claimed I had eaten the best brisket I’d ever tasted, but this was every bit its equal. Just absolutely phenomenal.

Rudy: I agree, if barbecue places in Texas are judged primarily on brisket, you have to hit it out of the park to be listed as the best, and Franklin’s did. The bark was amazing, but the flavors ran all the way through the meat, so no matter what bite you got, it was great. We got moist brisket, and the fat was perfectly rendered as opposed to many other places where you end up with a huge glob of fat with drier meat around it.

Speedy: Rudy had been raving about the ribs, so they were what I tried next. I’ve eaten lots of awesome ribs in my day, but these ribs stacked right up there with the best of them. They were perfectly cooked – giving a clean bite every time. The flavor was amazing – with just the right amount of rub that had a touch of sweetness. The ribs were glazed, so neither wet nor dry, which worked perfectly. These may not have been the best ribs I’ve ever had, but I’d say they’re in the top 5. Overall, you’d be remiss to skip out on these at Franklin.

Rudy: Top 5?!?! I need to eat some of the places you’ve been eating! I love them because of the flavor, the fact that they are tender and moist without being wet ribs. They are my favorite by far.

Speedy: The pork was also a great showing. Tender and a little vinegary, it was everything you’d expect from a good pulled pork. In a normal setting, I’d write more to rave about the pork, but it was a distant third in this offering. Not to say it wasn’t very good, but brisket and ribs were the co-headliners.

The sausage was good – considerably better than La Barbecue, but I wouldn’t order it again. Stomach room at Franklin is too precious to waste on just an above average meat. At many barbecue places this would be the top offering, but at Franklin, the brisket and ribs rose to the top.

Rudy: The pork was a pleasant surprise for me because I had not had it before. What I’ve had other places is usually a peppery pulled pork (which this included) but the difference here was the slight taste of vinegar that you don’t get with most other Texas pulled pork. That gave it a distinct flavor compared to the other meats and also made it closer to NC pulled pork, which was a welcome bit of home for me. As far as the sausage, I agree, it was good but I could have done without it in lieu of more of the other 3 meats.

Speedy: The question that came up often after the trip was whether Franklin Barbecue was worth the 5 hour wait. It’s not something I’d do every weekend, but I think it was absolutely worth it. Overall, the wait was a rather enjoyable experience, and if I wasn’t already obsessed with barbecue, I’d call the meat life-changing. I can’t wait for my next trip to Franklin’s!

Ratings:
Atmosphere/Ambiance – 4 hogs
Brisket – 5 hogs
Ribs – 5 hogs
Pork – 4 hogs
Sausage – 3.5 hogs
Sides – N/A
Overall – 5 hogs
Franklin Barbecue Menu, Reviews, Photos, Location and Info - Zomato

Linkdown: 8/23/17

– Ringer’s Danny Chau visits Lewis Barbecue and Rodney Scott’s BBQ in Charleston and sees the future of barbecue

– First We Feast: “8 Common BBQ Myths, Debunked”

– Seoul Food Meat Co and Mac’s Speed Shop is on Charlotte Five’s list of where to eat and drink in Southend while the original Midwood Smokehouse is on the list for Plaza Midwood

– Some great photos behind the scenes at the world’s largest free barbecue at the XIT Rodeo and Reunion in Dalhart, TX

– Thoughts and prayers are with the Brooks family as the original owner and father of the current brother owners passed away last week at the age of 90

– Kathleen Purvis on the cuisine of Charlotte for newcomers:

Take our barbecue style: We’re close to Lexington, N.C., where “barbecue” means a pork shoulder, slowly cooked over wood coals, chopped and mixed with a vinegar-based sauce with a little tomato in it. The origins are probably German, from all the German immigrants who started in Pennsylvania and ended up here. But you’ll also find Eastern North Carolina style, which involves a whole pig and no tomato in the vinegar sauce. That’s descended from an old English style, and we like that too.

Or you can find newer, fancier barbecue that involves Texas brisket or Memphis ribs, and we embrace that because it tastes good. But if you invite someone over for “a barbecue” and serve them grilled hot dogs? They’ll be nice about it, but they won’t be happy. (See “pop,” above.)

– A recently-closed bistro in Durham will reopen as Maverick’s Smokehouse and Taproom, which will have an an international house of barbecue menu

– 2M Smokehouse in San Antonio: the next great Texas barbecue joint?

– David Chang’s last meal on earth (which is more of a transcontinental progressive dinner) includes a stopover in Austin for brisket at Franklin Barbecue

Das BBQ – Atlanta, GA (Rudy’s take)

IMG_6561Name: Das BBQ
Date: 7/15/17
Location: 1203 Collier Rd, Atlanta, GA 30318
Order: 2 Meat Plate with Brisket and Sausage, Side of collard greens and Mac & Cheese. Separate order of ½ pound of pulled pork.  (link to menu)
Bill: $25

Rudy:  I knew that Monk had already reviewed Das BBQ on a trip to Atlanta, but when I went to visit family they told me they wanted to take me to their new favorite barbecue restaurant. Who was I to complain? I didn’t recall how the place had rated, so it was good to go in without any preconceived ideas of what to expect.

Like Monk said, they have a Texas-style feel to them. That’s evident from the menu and also from the decor around the place. I noticed some photos of some of Lockhart’s most famous joints. It is also has a Texas-style menu (meats by the pound), however when I asked them for a single piece of chicken or quarter pound of pork (feeding Rudy Jr) they looked at me like I had two heads. Most places in Texas you can order almost any increment of weight (even ask for a single slice of brisket, turkey, etc.). From what I heard, the owners spent some time in Texas learning the tricks to the trade before opening their venture in Atlanta.

The time that they spent learning about Texas-style barbecue, specifically in relation to the brisket, was time well spent. I got a piece of moist brisket and it was fantastic. The smoke was not too overwhelming and it had a great mixture of salt and pepper in the bark. I tend to have low expectations for brisket outside of Texas because of my past experiences, but I was pleasantly pleased with the offering from Das.

Monk: Couldn’t agree more about the brisket. They are putting those Franklin-spec offset smokers to good use.

Rudy: I opted for the spicy sausage, which I thought was fine but not one that I was in love with. I didn’t notice that much of a spice from it, more just pepper flavor. The other thing, and this is purely a personal preference, I tend to like jalapeno and cheddar sausage over just jalapeno sausage. I feel like the creaminess from the cheese compliments the spice. I know I shouldn’t count off for that because they weren’t even offering that type of sausage, but these are my arbitrary rankings, so I’m counting off.

Monk: Loyal readers may recall that the sausage is imported from Meyer’s Smokehouse in Elgin, TX so its legit authentic. Although come to think of it, I don’t know that I’ve had a jalapeno cheddar sausage before (we know Speedy definitely hasn’t) but that’s now officially on my list to try.

Rudy: The pork was moist and flavorful. Nothing too special about it, but still very good. I liked it more than the sausage and Rudy Jr definitely did. He opted to eat a decent amount of it before turning his attention to the mac & cheese (priorities).

As far as the sides, they were serviceable. Mac & cheese was standard offering. The collard greens were good, but definitely on the spicy side. I did not mind that, but others with my group were not expecting that and were not fans. One side that I did not order, but tried from another person’s order, was the cream corn. I thought it was by far the best tasting side and also the most unique. It was not just a standard side, but had lots of flavor and spice to it.  That would be my recommendation for someone getting a side.

Monk: While you hadn’t checked out my review before checking it out, turns out we ended with pretty close ratings both overall and by meat. I’d say that’s a continued good sign for the quality of Das on two independent visits over 3 months apart.

Rudy: Overall, I was very pleased with Das BBQ and enjoyed getting some barbecue that tasted very similar to back home while I was out of town. I can definitely tell that they have done lots of studying to make sure that their barbecue tastes as close to genuine Texas standards, which is something that many places don’t do when they are that far from the state. Next time I am looking for barbecue in Atlanta, I definitely will head back to Das BBQ.

Ratings:
Atmosphere/Ambiance – 4 hogs
Brisket – 4 hogs
Sausage – 3.5 hogs
Pulled Pork – 4 hogs
Sides – 3.5 hogs
Overall – 4 hogs

La Barbecue – Austin, TX (Speedy’s take)

IMG_1608Name: La Barbecue
Date: 7/20/17
Address: 1906 E Cesar Chavez St, Austin, TX 78702
Order: ½ lb brisket, ¼ lb pork, 1 sausage link (link to menu)
Price: $19

Speedy: After a quick work trip to Dallas, I thought it would be a good idea to pop over to Austin to visit Rudy. We both had to work my first day there, but I was able to get away for lunch and head over to La Barbecue, which Rudy previously raved about.

I got there about 11:30, and there was already a decent line. A guy behind me in line asked how long the wait was from the end – he was told 15, but the reality was 40. After 15 minutes, his order was taken (but no one else’s), so as to not make the worker “a liar.” Also, there was no free beer as there was on Rudy’s visit. Combine this with the hot weather and the business casual attire, and I was a little annoyed. The lack of urgency from the staff to serve people added to my annoyance.

Monk: I know the answer to this question, but you were mad because it was hot in July in Texas and they didn’t offer you free beer, something they aren’t obligated to do? Really?

Rudy: I believe that the free beer is only on Saturdays. You were actually able to visit La Barbecue on one of their last days as a food truck because they have since moved into a brick and mortar location. So while the wait might not be less time, but it could possibly be inside.

Speedy: At long last, I got to the front of the line, ordered ¼ pound brisket, ¼ pork, and a sausage link. Before cutting, the homie cutting the meat handed me a small chunk of brisket, which I popped into my mouth. Every annoyance, and truly every care I had immediately went away. The bit was so peppery and moist and simply divine. I quickly upped my order to ½ pound of brisket, got my food, paid, and went to find a shady spot to sit.

Rudy: They got me with the taste test too. Works every time.

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Speedy: Every bite of brisket was just as the first. This was, without a doubt, the best brisket I had ever tasted. My mouth is watering just thinking about it. It was absolutely perfect. There’s nothing I would change about it. I’m not an eloquent enough write to justly write about this brisket, so I’ll just say if you ever get a chance, get it.

Monk: I had similar thoughts when I tried Lewis Barbecue in Charleston earlier this year, which we all know is the joint that former La Barbecue pitmaster John Lewis opened about a year ago. I’d be curious how Lewis stacks up to La.

Rudy: Being a North Carolina boy, I didn’t have high expectations with the pulled pork, but digging in, I was blown away. It was tender, smoky, and tangy. I don’t know what was on it, but there was vinegar involved. It also came with pickled onions, which was a perfect pairing. Overall, this was in the top echelon of pulled pork I’ve ever had. I was shocked. If you ever get a chance, get it.

The sausage was disappointing. The flavor was fine, but it was a little dry and fell apart pretty easily. It wasn’t by any means bad – in fact, in a vacuum, i’d probably call it good. But compared to the brisket and the pork, it’s not worth ordering.

I didn’t order sides – I didn’t feel the need to.

In thinking about La Barbecue, my biggest regret is not getting a beef rib (in addition to, not instead of the other things). Yes, it’s expensive, and there’s no way I could eat it all, but damn it looked good.

Overall, my meal at La Barbecue was incredible. The next day, Rudy and I had plans to hit up Franklin’s, so I was pumped to be able to compare the two. Leaving La Barbecue, my only thought was that I had a hard time understanding how it would equal or exceed what I had just eaten.

Ratings:
Atmosphere/Ambiance – 2.5 hogs (bumped down due to heat, lack of free beer, and slow service)
Brisket – 5 hogs
Pork – 5 hogs
Sausage – 3 hog
Sides – N/A
Overall – 5 Hogs (the brisket and pork were good enough that nothing else mattered)
La Barbecue Menu, Reviews, Photos, Location and Info - Zomato

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Hard Eight BBQ – Coppell, TX

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Name
: Hard Eight BBQ
Date: 7/17/17
Address: 688 Freeport Pkwy, Coppell, TX 75019
Order: Brisket, pork ribs, sausage, fries, corn bread pie (link to menu)
Price: Can’t remember, maybe ~$36?

Speedy: Recently, I had a short work trip to Dallas, which I turned into a more extended trip to visit Rudy in Austin. With a busy work schedule and a couple of planned trips to ‘cue joints in Austin, I only stepped away for one ‘cue meal in Dallas. Hard Eight was the most conveniently located and was recommended by the client, so there we went.

Monk: Dang, another Texas visit that Speedy makes that I didn’t get to go on. What is this, the third time?

Speedy: It is, indeed. Some of us are just more dedicated to the readers than others…

Entering the parking lot, you could see stacks and stacks of wood, and a large outdoor smokehouse with a roof. Smartly, Hard Eight keeps all the meat in a stone oven-esque thing right in front of the cash register, forcing you to order 3x more meat than you can possibly eat.

Monk: Is this the Instagram that inexplicably led to exactly 300 likes as of this writing? Which is by far the most ‘Gram likes any photo of ours has ever had by at least 200?

Speedy: Yes, it is. Except that it’s totally explicable. The followers – they love me. It sucks being second, doesn’t it, Monk.

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That said, I ordered the brisket, sausage, and pork ribs even though I was with co-workers. When it comes to barbecue, I have no shame. The meat is cut and weighed in front of you and you pay by the pound. You then proceed to a cafeteria style line for sides, which I’m told is not uncommon in Texas. You then pay at the end. I don’t know how much my meal specifically cost, but the total for three people was $60. Judging by volume, mine was at least 60% of that.

The interior was large, with plenty of seating, and there was also a good sized covered porch. This day was too hot to eat outside, so we sat at an inside high top and dug in.

Since this joint is in Texas, I’ll start with the brisket. I was very pleased with the brisket. It had decent (not great) bark, good flavor, and a nice tug. It was only slightly dry, but overall didn’t need sauce. At the time, I thought I was having fairly top notch brisket, but (spoiler alert) after a couple of briskets in Austin, I had to re-adjust my internal scale and bump this brisket down a bit. Still, I enjoyed it quite a lot.

Monk: This is true. After this visit, Speedy was raving about Hard Eight. After his subsequent trip to Austin, a little less so.

Speedy: The sausage also was good – it had a nice flavor and held together well. The sausage was sliced at the front and not served in links, and I have no idea if it was made in-house, but it has nice smoke and was cooked well. I would have preferred a little more spice, but overall, a good offering.

The ribs were nice and meaty and had good flavor. They were not dry, but I did end up adding a little sauce. They were cooked well – offering a clean bite without falling off the bone. I would have enjoyed a little more rub, but an enjoyable, if unspectacular rib.

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Overall, I enjoyed my experience at Hard Eight BBQ. I feel like had I written this review immediately, it would have scored higher, but a couple of experiences later in the week just overshadowed it. That said, I wouldn’t complain about a return trip.

Ratings:
Atmosphere/Ambiance – 4 hogs
Brisket – 3.5 hogs
Ribs – 3 hogs
Sausage – 3.5 hogs
Sides – 2 hogs
Overall – 3.5 hogs
Hard Eight BBQ Menu, Reviews, Photos, Location and Info - Zomato

Linkdown: 7/5/17

– The Battleground Ave location of Stamey’s will reopen in the next few weeks after a fire last summer and has even added a drive-thru

– A visit to Keaton’s Barbecue in Cleveland, NC near Statesville, known for their spicy chicken

– Keaton’s also gets a write up in this month’s Our State

– The Fayetteville Observer reviews Buddy’s Bar-B-Q, an eastern NC joint which opened 72 years ago in 1945

– Eater jumps on the “Charleston as a barbecue hotspot bandwagon”

– Stick with me here: Tim Carman of The Washington Post says that the brisket at Hill Country, which just recently switched off the gas assist on their Ole Hickory smoker, is “as good or better than Franklin’s”

– Austin 360’s Matthew Odam then takes exception to that statement

Look, I’ve never been to Hill Country barbecue in D.C., or the flagship in Manhattan opened by a man with Texas roots who modeled his restaurant on Kreuz Market in his family’s hometown of Lockhart. But I don’t need to to know that the brisket there, or anywhere in D.C., can’t touch that at Franklin Barbecue.

– The Washington Post then responds back immediately, calling Odam’s take “food chauvinism”

– Scott Moore, the pitmaster at Tejas Chocolate, writes about the experience After Texas Monthly, or ATM, when they were named a top 10 joint

– The Christian Science Monitor takes a macro view of barbecue today, starting from its roots up through this year’s Memphis in May competition

Barbecuing, of course, has always been bound up in the politics and race of the nation. Six years before colonists dumped tea in Boston Harbor to protest British tariffs, the royalist governor of North Carolina, William Tryon, tried to appease local militiamen by roasting a whole ox. The men responded by tossing the roast in the river, an act of affirmed loyalties hence referred to as the Wilmington Barbecue.

– Barbecue the film is available next week

Swig & Swine – Summerville, SC

IMG_9901
Name
: Swig & Swine
Date: 5/27/17
Address: 1990 Old Trolley Rd, Summerville, SC 29485
Order: 3 meat plate (pulled pork, brisket, and sausage) with hash & rice, collards, and mac & cheese (link to menu)
Price: $24 (for two)

Monk: I have a confession, dear readers, and not one that I like to readily admit: sometimes I do get sick of barbecue. It doesn’t happen often but it usually happens after I’ve had a particularly bad meal. After having 4 meals in 6 days on the Monk family vacation I was actually completely fine with hitting something quick on the road back to Charlotte so we could just get back to real life. The last meal at Smoke BBQ had broken my enthusiasm for the week, it would appear.

However, in an unexpected twist, Mrs. Monk had looked up reviews of Swig & Swine’s Summerville location and insisted that we stick to our original plan. Her enthusiasm helped push me and on we headed about 35 minutes from Mount Pleasant to Summerville, SC. Sometimes the missus really does just get me.

This Swig & Swine, unlike the West Ashley location that Speedy previously visited, has enough room to smoke whole hogs and that was the main draw for me. Besides that, they do go the “international house of barbecue” route with a little bit of everything in terms of smoked meats.

The pulled pork single-handedly restored my faith in barbecue after the disaster of a meal the day before. The lighter meat was pulled into long strands and dare I say, might I have enjoyed it a bit more than Rodney Scott’s BBQ? Perhaps so.

The brisket had well-rendered fat and a nice tug to it. While the whole hog was the main draw, I would just as soon as go back for the brisket.

The housemade sausage was another solid entry and at this point in the meal, Swig & Swine was running laps around my previous meal at Smoke BBQ. In Speedy’s review of the West Ashley location, sausage was by far his favorite part of the meal and I found it to be really juicy with a nice snap to the casing.

My hash & rice fascination continued at Swig & Swine and I realize should take better notes when it comes to hash, because the subtle differences are probably lost on me. Still, that plus the collards and mac & cheese really brought it.

Swig & Swine capped my trip off nicely with a great meal of barbecue. This was the fifth and last barbecue meal in seven days of vacation to and from Charleston – almost certainly the most amount of barbecue I’ve eaten out in a week-long stretch. There was only one real dud, and overall most of my other experiences were really positive. But after this trip, I’m not ashamed to admit that barbecue and I decided to take a little bit of a break from each other for a week or two – and a welcome one at that.

Ratings:
Atmosphere – 3.5 hogs
Pork – 4.5 hogs
Brisket – 4 hog
Sausage  – 4 hogs
Sides – 4 hogs
Overall – 4 hogs