Barbecue is more than just a style of cooking – it’s a way of life in the American South. The smoky, meaty flavors of slow-cooked barbecue have captivated tastebuds for centuries, with distinct regional styles emerging across states like Texas, Kansas City, Memphis, Carolina, and beyond. But few barbecue joints encapsulate the spirit of traditional, backwoods pit cooking better than When Pigs Fly BBQ.
Specializing in classic Southern barbecue done the old-fashioned way, When Pigs Fly BBQ prides itself on authentically wood-smoked meat cooked low and slow over an open pit. From their succulent brisket to fall-off-the-bone ribs, When Pigs Fly BBQ pays homage to the rich culture and heritage behind real deal barbecue.
The History and Evolution of Barbecue in America
To understand When Pigs Fly BBQ, you first have to understand the story behind barbecue itself. The origins of barbecue can be traced back hundreds of years in America, evolving from primitive cooking methods to a renowned cuisine and cultural tradition.
Early Barbecue Roots
Indigenous tribes across North America were cooking meat over open fires long before Europeans arrived. These early barbecues involved cooking large cuts of meat like wild game over low, smoldering coals. This primitive style of slow cooking tenderized meats and infused them with a delicious smoky flavor.
Later on, colonists borrowed and adapted these barbecue techniques, using them to cook pigs. Barbecuing pigs was common across the South, where pigs could forage in forests. Often, traditional barbecue involved cooking whole hogs over hardwood coals in a pit dug into the ground.
How Barbecue Evolved into a Distinct Culinary Craft
By the 1800s, barbecue started to evolve from general outdoor cooking to a specialized craft. Rather than just a communal meal cooked outside, barbecue became a culinary art centered around smoking and grilling meat.
The shift from primitive barbecuing to masterful pit-smoking involved key developments like:
- Cooking over indirect heat: Barbecuers moved from cooking directly over open fire to using offset, indirect heat from a fireplace or masonry pit. This allowed for true low-and-slow smoking.
- Regional barbecue styles emerged: Distinct regional barbecue styles developed in different states, showcasing local flavors, ingredients, and techniques.
- Experimenting with various woods: Different wood types like hickory, oak, pecan, etc. were tested to impart nuanced flavors into smoked meats.
- Seasonings and sauces: Barbecue masters started crafting their own signature seasonings and sauces to flavor smoked meats.
These advancements transformed basic backwoods cooking into refined, smokehouse barbecue crafted with skill and regional pride.
The Major Styles of American Barbecue
Barbecue has splintered into numerous distinct regional styles over the past few centuries. Here are some of the most influential styles of American barbecue found today:
Kansas City Barbecue
Kansas City is considered one of America’s barbecue capitals, renowned for its tender, sauced brisket and pork ribs. Their signature sweet and tangy sauce has a tomato base with molasses or brown sugar. Kansas City barbecue also involves rubbing meats with spice blends before smoking – a step called seasoning.
Memphis Barbecue
Memphis specializes in dry smoked barbecue – meat seasoned with a dry rub but served without sauce. Typical Memphis barbecue includes pork ribs, shredded pork shoulder, and “hot links” sausages. The rib racks and pulled pork sandwiches from Memphis are legendary.
Texas Barbecue
Texas barbecue is all about smoking meat over native oak, pecan, or mesquite wood. Brisket is king in Texas barbecue. A flavorful bark forms on the briskets, sausage, ribs, and pulled pork from the peppery rub and sweat smoke rings permeate the tender meat.
Carolina Barbecue
The Carolinas are renowned for pulled pork shoulder smoked over hickory or fruit wood. Carolina barbecue features a tangy vinegar-and-pepper based sauce. South Carolina tends toward a mustard-based sauce while North Carolina boasts a vinegar-heavy sauce.
St. Louis Barbecue
St. Louis barbecue has influences from Kansas City and Memphis. They specialize in pork spare ribs with a focus on the grilling and char, finished with a sticky-sweet glaze.
Within these styles there’s countless variations based on secret family recipes and barbecue lore. But all traditional Southern barbecue shares the common thread of patience – smoking meat low and slow over wood chips or logs.
When Pigs Fly BBQ Stays True to Authentic, Old-School Barbecue
Many newer barbecue joints have modernized their cooking methods, relying on gas smokers and quick smoking techniques. When Pigs Fly rejects these shortcuts, insisting on wood-fired barbecue cooked in traditional, open pits run by dedicated pitmasters.
Owner and pitmaster Rodney White honed his barbecue chops working in the original Gator’s BBQ joint. After years perfecting his smoking craft at Gator’s, Rodney branched off in 2002 to launch When Pigs Fly BBQ.
Located in Woodville, TX, When Pigs Fly BBQ specializes in classic East Texas barbecue. Rodney manages every detail, from the types of wood to the hand-mixed dry rubs to the hours-long smoke times. No synthetic gases or rushed smoking here. The open barbecue pits are stoked all through the night with a careful rotation of post oak, hickory, and pecan.
When Pigs Fly doesn’t just talk about the dying art of pit cooking – they live it. Their commitment to low-and-low open pit barbecue hasn’t changed a bit in over 15 years. You can taste the painstaking care in their perfectly smoked sausage, tender ribs, and impossibly juicy brisket.
When Pigs Fly BBQ’s Traditional Meat Offerings
When Pigs Fly BBQ excels at all the Texas barbecue classics expected of an old-fashioned smokehouse. Their selection of slow-smoked meats includes:
Brisket
When Pigs Fly only uses choice Angus beef briskets. Each brisket is meticulously hand-trimmed and seasoned to perfection with old family spices. The briskets smoke for up to 18 hours over low heat. The resulting tender, moist brisket is dubbed “meat candy” by BBQ connoisseurs.
Ribs
The ribs are smoked low and slow without foil or crutches. When Pigs Fly eschews modern techniques like steaming or braising. Their ribs develop a black, crusty bark with a rosy pink interior that falls off the bone with each juicy bite.
Smoked Sausage
Smoked sausage might just be the star of the show at When Pigs Fly BBQ. They make all their sausages in-house, using special family recipes. Flavors like Jalapeno Cheddar and Elgin Hot Guts will have your tastebuds thanking you.
Pulled Pork
Tender, pull-apart smoked pork shoulder is another specialty. Their pulled pork marinates in a secret vinegar sauce before smoking over pecan and hickory woods. The smoked pork offers a perfect balance of juices and shred.
Turkey, Chicken, and Ham
When Pigs Fly doesn’t just do amazing pork and beef. Their wood-smoked ham, turkey, and chicken all shine – never dry but with a delicious infusion of smoke.
Beyond the traditional smoked offerings, you’ll also find mouthwatering fried catfish and farm-fresh sides at When Pigs Fly BBQ. Everything is made from scratch, including the sides like their legendary mashed potatoes.
The Soul Behind the Smoke at When Pigs Fly BBQ
More than just a restaurant, When Pigs Fly BBQ feels like stepping into Rodney’s own backyard smokehouse. The food takes you back to an era when barbecue was cooked with pride by a local pitmaster everyone knew by name.
Rodney White makes a point to come out of the pit room and engage with every table, treating his customers more like guests at a family reunion. Regulars will find their favorite table waiting for them – When Pigs Fly stands out for having the most hospitable staff you’ll find at any smokehouse.
The laidback atmosphere proves that incredible barbecue doesn’t have to come with attitude. You’ll often find locals playing washers outside waiting for their food, with the smell of hickory smoke and sound of blues drifting from Rodney’s open pit room doors.
For an authentic experience you can’t find at modern chains, visit When Pigs Fly BBQ. Their adherence to traditional wood-fired barbecue mirrors the care put into making every customer feel like family. When Pigs Fly proudly represents the heart of Southern hospitality.
Frequently Asked Questions About When Pigs Fly BBQ
What are When Pigs Fly BBQ’s hours?
When Pigs Fly BBQ is open Tuesday through Saturday from 11 AM to 8 PM. They’re closed Sunday and Monday.
What type of wood does When Pigs Fly use?
Their specialty is smoking with old-growth post oak sourced locally in East Texas. They also use hickory and pecan woods.
Where is When Pigs Fly BBQ located?
When Pigs Fly BBQ is located in Woodville, TX at 2881 Highway 69 South Woodville, TX 75979. They have patio seating and often feature live local bands.
Do they take reservations?
No, as a laidback and family-owned spot, When Pigs Fly BBQ does not accept reservations.
Can you order smoked meats to-go?
Absolutely – When Pigs Fly BBQ offers take-out of all their smoked meats by the pound, as well as sandwiches, sides, and desserts. They also offer catering services.
How far in advance should you order for catering?
Ideally, you should place large catering orders at least 1 week in advance. For extra large events, 2-3 weeks notice is preferable.
Does When Pigs Fly BBQ offer delivery?
No, currently When Pigs Fly does not deliver. To-go and catering orders must be picked up from their location in Woodville.
Do they serve alcohol?
Yes, When Pigs Fly BBQ offers a selection of local Texas craft beers as well as domestic beers. For non-alcoholic options, they also serve Cheerwine, fountain soft drinks, sweet tea, and lemonade.
Experience Authentic, Wood-Smoked Barbecue at When Pigs Fly BBQ
For Texas-style barbecue cooked traditionally in an open pit smokehouse, look no further than When Pigs Fly BBQ. Their adherence to low-and-slow wood firing mirrors the hospitality and charm you’ll find inside. With focus and patience, pitmaster Rodney White brings Central Texas barbecue excellence to life in every perfectly smoked brisket, rib, and sausage link.
When you visit When Pigs Fly BBQ, arrive hungry. Beyond outstanding smoked meats, they offer classic sides like mashed potatoes, coleslaw, beans, and pecan pie. Don’t forget some creamed corn or fried okra to round out your feast.
You won’t find better eats or hospitality at chains like Dickey’s or Bill Miller’s. For authentic barbecue nostalgia served with a side of Texas pride, When Pigs Fly BBQ delivers an experience money can’t buy. The next time a barbecue craving hits, embark on a pilgrimage to this small-town smokehouse where fire-kissed meats reign supreme.