Pit Master Interviews

 PIT MASTER INTERVIEWS

JAY @ Curly's Perfect Pig

(28th & Rio Grande Austin, TX)

http://www.facebook.com/CurlysPerfectPig

FireMax: 

I see you are doing Carolina style bbq, are you originally from there?

Jay:

I grew up in South Central Ky, and moved to Raleigh, NC in the early 90's 

  

FireMax:  

Why Austin?  

 Jay: 

My wife was offered an opportunity here in Austin last June and I was fortunate enough to transfer with my company at the time.  After several months of corporate life here, and trying as many different BBQ joints as I could, I decided that I wanted to do something that I loved. Not being able to find the BBQ taste I grew up with I decided no more suit and tie, so I traded in for an apron. :)   

FireMax:

What makes Carolina style bbq? What are the flavors and what is the style of cooking?

 Jay: 

There are basically two styles of NC BBQ, Eastern and Western, all of which is pork. It breaks just a little west or Raleigh. Eastern NC typically will use the whole hog and is more of a red pepper, apple cider vinegar sauce. Whereas, Western NC used shoulders and has more ketchup in the sauce.  The apple cider vinegar sauce adds a little bite to it while it also enhances every flavor. It's more of a taste bud wakeup call. The red pepper then adds a slight spiciness. I Being from Raleigh, I am more of the Eastern style. I typically smoke the pork low and slow on an average of 15 hours around 210 degrees, and only use Hickory wood. Which is a challenge in itself to get being in Central Texas.    

FireMax:

How long have you been cooking bbq? 

Jay:

I've been making BBQ a little over 15 years now. Up until this year I had been more of a weekend  cook. And like before, I traded in the tie for an apron. Working with BBQ is the hardest, but most satisfying thing I have ever done. 

FireMax:

Do you plan on opening a full service restaurant or do you want to keep it simple with a trailer?

Jay:

We actually had a brick and mortar we were in talks with, but unfortunately it didn't work out. We are opening a second location in Feb. and expanding our menu quite drastically. We will be adding  a full breakfast menu, biscuits and sausage  gravy, cured country ham, the whole works, as well as a full lunch and dinner menu.  We will still be looking for a place to go in to, and plan on it within the next 6 months to a year. That is my ultimate goal, and dream.   

FireMax:

What would you recommend a first timer to get if they stopped by?    

Jay:

That depends on what day they came. During the week I would definitely say our signature plate is the "Nashvegas" Carolina pulled pork on top of pan-fried cornbread with hush puppies and slaw. But if it is Saturday the I would definitely point them to the "Hogzilla" A large plate of pork , two sides of choice (always fried Okra) and Baby Back Ribs. But they would have to get there early when we open, they go VERY fast. The okra is as popular as the pork:)

"NASHVEGAS" PLATTER