Birmingham Magazine: Gettin' to know Martin's Bar-B-Que Joint

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Not sure if you heard, but we just opened up a joint in Birmingham, Alabama. The kind folks at Birmingham magazine stopped by and talked with Pat about well, what else: smokin’ hogs. We also chatted about what it takes to be a Pitmaster and how ‘cue of all sorts is thrivin’ in the city of Birmingham.

Low and slow is barbecue’s common mantra, but Martin’s may be among the lowest and slowest. Its large hogs (180-200 pounds) cook for 22 hours—what’s being cooked today is served tomorrow—at about 200 degrees.