Hewn from fresh slabs of beef and pork, Pigskin BBQ's sauce-laden briskets and pulled-pork sandwiches sit deliciously alongside Mississippi catfish, St. Louis–style ribs, and fried chicken on an extensively meaty menu. The kitchen team stacks combo sandwiches ($6.99–8.49) high with meat slow-cooked in marinade and served alongside two 8-ounce sides such as homemade fries, fried okra, or potato salad. Diners can forego handhelds and order meat by the plate to dig forks directly into piles of smoked chicken ($9.99), or simply tear into sandwiches with spoons. Patrons can taste the freshness achieved by the eatery’s refusal to use frozen meats by sinking incisors into half slabs of ribs ($12.99), which come off the smoker in batches around noon and 5 p.m. to suffuse patrons’ palates with fully smoky flavor. While pouring saucy goodness down their gullets, visitors can also pour mental photos of the ubiquitous football décor lining the restaurant’s walls down their seeing apparatuses.
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