Next Pig Thing Story:
After moving to a new town my family spent many years dissatisfied with the local bbq offerings. As a result, unknown by the other, my brother and I went on a journey to find the best bbq. Devouring as many different styles as possibly. In 2012 we shared our stories and ideals over a Thanksgiving meal. We then set out on a mission to provide something different. We spent the next two years experimenting and perfecting our flavors, procedures, and techniques. In 2014 we built our own smoker. In January 2015 we embarked on an 1152 mile trudge in a snowstorm to purchase our first step van. Instead of driving two vehicles we wedged our car in the back of the box truck and headed homeward. After 36 hours of breathing exhaust fumes, a flat tire, a major wrong, and lack of sleep we arrived home to begin the transformation into a food truck. Now we are ready to offer you the Next Pig Thing in bbq.
Why the Next Pig Thing?
What we learned during our journey is that BBQ is generally termed in regional flavors. Unless you have traveled to the different areas and eaten it yourself, you may not know the distinct regions of barbecue. These styles are differentiated by the meats used, the cooking styles and, most notably, the sauces. Although there are dozens of variations of BBQ, there are largely 4 main barbecue styles in the United States. Memphis, Carolinas, Kansas City and Texas, (although they aren't set in stone, as bbq varies within each region and at diff