Being from Central Texas I'm well experienced in Texas style BBQ (beef brisket or shoulder clod, post oak wood, low and slow, indirect, burnt ends, block cheese, pickles, onions, jalapenos, no sauce required if smoked right, etc...). Enough about Texas. Super excited to try a different regional style of BBQ, W. Tennessee whole hog style (hickory wood). Ordered two Jumbo's, both w vinegar based slaw, one w mild sauce, one w hot sauce. Asked for meat to be from various parts of hog w some bark. Meat was on point. Hog doesn't need same amount of smoke as Texas brisket, the pork fat brings its own level of flavor and Scott Parker's obviously knows that. Great mild smokey, pork flavor that paired correctly w simple crunchy fresh vinegar based slaw. Both sauces were direct and great was well, (vinegar based, not ketchup, or brown sugar based) meant to be w rich pork flavor. Gonna try mayo based slaw next time. Left very happy.
All USA
Being from Central Texas I'm well experienced in Texas style BBQ (beef brisket or shoulder clod, post oak wood, low and slow, indirect, burnt ends, block cheese, pickles, onions, jalapenos, no sauce required if smoked right, etc...). Enough about Texas. Super excited to try a different regional style of BBQ, W. Tennessee whole hog style (hickory wood). Ordered two Jumbo's, both w vinegar based slaw, one w mild sauce, one w hot sauce. Asked for meat to be from various parts of hog w some bark. Meat was on point. Hog doesn't need same amount of smoke as Texas brisket, the pork fat brings its own level of flavor and Scott Parker's obviously knows that. Great mild smokey, pork flavor that paired correctly w simple crunchy fresh vinegar based slaw. Both sauces were direct and great was well, (vinegar based, not ketchup, or brown sugar based) meant to be w rich pork flavor. Gonna try mayo based slaw next time. Left very happy.