After spending over a decade visiting. judging, and competing in barbecue contests all over the country. Earl finally set out to realize his dream. in the year 2000. he found that he had developed a following in regards to feeding his friends and family. Soon Earl started a successful catering business and now has brought Porky's BBQ into a reality All he could think of was a cozy place with old wooden walls, picnic tables, lots of different artifacts, an interior look of aged brick, and folks enjoying some of the best barbecue
Porky's meats are SLOW COOKED over hickory wood. As Earl says, "We're not jokin'....we're smokin'!" Each slab of ribs is trimmed to his tight specitications, and every pork shoulder is hand pulied and smoked up to 16 hours. there is NO boiled or baked meat here! So pull up a chair, roll up your sleeves, and dig into the best BBQ you have ever experienced.
Porky's BBQ specialties include hickory smoked pork, beef, chicken, and barbecued ribs. The ribs are cooked long and slow in hickory-fired pits and smothered in Porky's own tangy barbecue sauce,or sprinkied with a dry rub of herbs. spices, and peppers Porky's BBQ Restaurent combines traditional southern-style barbecue with exclusive ingredients and preparation techniques that give Porky's meaty, tender ribs a flavor all their own. Gigantic-size pork, beef, and chicken sandwiches offer other alternatives. All dinner are served with PLENTY of meat and a choice of sides such as piping hot BBQ baked bcans, dirty rice. and crispy fresh coleslaw. Delicious buttery Texas Toast compliments every lunch and dinner order.
The simple answer is that we would rather sell out than have food left over at the end of the night. Barbecue (as with most food) is best served when it is prepared and served resh. Therefore, we estimate what we'll serve today; and when it's gone!
The barbecue we are serving was placed in the barbecue pit much earlier in the day. we cook at low temperature over smoke for upwards of 16 hours. It is this low and slow cooking style that gives our food its signature taste Therefore,we can't cook more when we see we're running out. We refuse to compromise the quality of our food by partially cooking in advance or reheating on the grill.
True barbecue is never cooked over high heat; therefore,it never gets hot" Our barbecue is served at the temperature that it comes out of the smoker.
Don't worry, your food is fully coocked. barbecuing over wood smoke imparts a pink tint to chicken, especially around the bone, and a noticeable smokering" along the edge of other meats.