Eater: Whole Hog Is an American Tradition — So Why Is It Stuck in the South?

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Eater recently published this great piece on American Whole Hog BBQ. This is the style of BBQ that we smoke at Martin's and it's central part of our identity. Pat was featured in the piece and shares his thoughts on Whole Hog:

Martin divides whole hog into two different styles: West-Tennessee and Carolinas. Martin, who was born in Memphis but grew up in Mississippi and Connecticut, says Tennessee pitmasters use slightly larger hogs than elsewhere in the South, and the sandwiches at his restaurants always come with slaw. “We cook a little bit lower temperature, a little bit longer,” he says. “Whereas in the Carolinas, they cook hogs a little bit hotter, a little bit quicker.”
mediaFresheater, Best Standby