Martin’s Bar-B-Que in Nashville makes a pork sandwich pulled from a freshly cooked hog that is so copiously juicy that you could and probably will eat it through the wax paper that tries and fails to contain it.
— Esquire
No matter how you order it—on a slider, straight-up purist style, or on a cornbread pancake topped with sweet BBQ sauce and coleslaw (called a “redneck taco” on the menu)—it’s barbecue so addictive that states should regulate it.
— Bon Apétit
There’s no dearth of barbecue joints in town, but Martin’s has taken the prize for the one most beloved by locals.
— Thrillist
When it comes to whole hog barbecue, award-winning pitmaster Pat Martin is the man to trust.
— Delta Sky Magazine