Piggy Pat's BBQ is a "True southern BBQ" restaurant. That means we SLOW-SMOKE all our meats in CLOSED wood pits for hours. This is a time-consuming process but worth it. Some of our meat can take up to 20 hours. But this process gently infuses(a word I looked up) the meat with a delicious hickory flavor. We combine this fall-off-the-bone meat with our own sauces and GOOD GRACIOUS, BBQ so good "it'd make your tongue lick a hole in the roof of your mouth".

Now arguing about BBQ is like arguing about religion. Everybody thinks theirs is the only "true way". The truth is BBQ done right, just like religion, will get you to heaven.

Piggy Pat's does their famous Carolina pulled pork with the traditional vinegar and pepper- based sauce found mostly in the Pee Dee region of South Carolina. I know, I know other regions use ketchup-based or tomato-based or even mustard-based but ours is the only "true way". We do use a ketchup-based sauce on our Memphis ribs, chicken and Texas brisket. You know people can't even agree on how to spell ketchup. So I don't guess they'll ever agree on cookin' BBQ.

That's what makes BBQ fun; the many different techniques, meats, sauces and recipes. But when done right, there's nothin' better than good BBQ. And, Piggy Pat's does it right!