In belated recognition of Reformation Day (Halloween to all you deviant Papists out there) and to celebrate the successful completion of a long underground toil, my dining companion and I retired to The People’s Pig in order to salve our souls from the continuing affronts to Mr. Luther’s Glorious Revolution.
And these folks are on the right track. The smokers outside gave off the intoxicating aromas of wood smoke and sizzling animal fat. The building looks like it’s seconds from collapsing into a heap. These are folks who’ve learned that barbecue comes from a joint, not a restaurant. If it all feels a little contrived, well, its because they’re striving for authenticity in a place that is a relative newcomer to the magic of smoke and pigs. Everybody’s got to start somewhere.
And now that I’ve given someone the benefit of the doubt, here comes the fun.
The food is good. Not great, not bad. Just good. I had sliced pork shoulder, as I was feeling morally strong. It’s not a cut that generally makes the barbecue rounds – pulled being the traditional thing – and it was okay. Good smoke ring development, moist and tender, but under-seasoned. Serving size was good though. They ain’t cheaping out there anyway. The also put it on a salad, to which I say “fuck off”. There is no room for unstewed vegetables in barbecue.
The sauce was….meh. A syrupy concoction designed to convey cumin into your face. A little vinegar, a little sweet, but didn’t seem to be going anywhere. Just the one flavor which when applied to meat roflstomped over anything else it had going on.
My dining companion had smoked tri-tip, since they didn’t have brisket – an experience that seemed to mirror my pork: good, but under seasoned. Also, what kind of barbecue joint doesn’t have brisket? Its not like cows are hard to lay hold of. You’re not sending boats out across the Pacific to cast their nets into the black abyss, praying for a good catch and to see their families again. It’s just at the other end of the cow, mate. Don’t tell me you’ll have some in on Sunday like the magical meat fairy is going to bring you some because you’ve been a good little boy.
The sides were varied – Collards were very good, tender without being overcooked, though they could have used a bit of vinegar. Cole slaw was bloody awful, cabbage and celery seed swimming in a mayonnaise broth. The highlight of the sides was the cornbread w/ cane syrup. This is like mama fixed it. Get the cornbread.
Still, it was good. I think there’s some socialism involved in there somewhere. Apparently they’re opening one on Burnside at some indeterminate point in the future. Probably around the time they have brisket.
http://www.peoplespig.com/