Posts tagged ‘BBQ’

August 22, 2011

Nashville’s Best Hole in the Wall BBQ: Hog Heaven

There’s a little place tucked into the corner of Centennial Park, next to people doing yoga, folks hanging out, skateboarding, right behind McDonald’s. You’d drive right past it if you weren’t looking. It’s literally just a small building with a screened in porch, 2 picnic tables and a walk up order window. You know the BBQ is good just by looking at this little shack. Hog Heaven BBQ has just the basics: pulled pork, pulled brisket, pulled turkey & ribs.

I went for the pulled brisket, sides of turnip greens & baked beans. It comes with a cornbread pancake and sliced dill pickles. Ever had sliced brisket? This was pulled. And the only way you can do that is to cook the crap out of it. The pulled brisket is smoked for 20 hours. It was moist and tender. I went for their regular, mild sauce, which has a pretty good kick to it. I didn’t know that Hog Heaven is known for their white BBQ sauce until afterwards ( I now realize that I must have been living under a rock). It’s supposed to out of this world.

The turnip greens come with a spicy vinegar dressing, which I recommend to add more flavor. The baked beans were nice and spicy too.

The hubs opted for the pulled pork plate, which we fought over who would get what. I gave in and let him get the pork. It was seriously yummy too. Tender and moist and smothered in their hot BBQ sauce. Their hot sauce is H.O.T. You’ve been warned.

He had sides of baked beans and cole slaw. The cole slaw was really great-crisp, tangy and not too sweet. I don’t like cole slaw with too much sugar, or really any at all.

Head over to the Parthenon and check out Hog Heaven. It’s some of the best BBQ in town.

Hog Heaven BBQ
115 27th Avenue North
Nashville, TN 37203-1410
Open Mon-Sat 10am-7pm
(615) 329-1234
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July 2, 2011

Receipe: Crock Pot Pulled Pork

Southern girls love BBQ. And this has to be the easiest and tastiest recipe for a busy gal. We’ve been eating on this for a week now and have even shared with friends!

Pulled Pork – from The Way The Cookie Crumbles – originally from Cooks Illustrated – serves 6

Crock Pot Pulled Pork

Spice Rub:

  • 1 tablespoon ground black pepper
  • 1-2 teaspoons cayenne pepper
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons dark brown sugar
  • 1 tablespoon dried oregano
  • 4 tablespoons paprika
  • 2 tablespoons table salt
  • 1 tablespoon granulated sugar
  • 1 tablespoon ground white pepper
  • 1 (6-8 pound) bone-in pork shoulder
  • ½ teaspoon liquid smoke (optional)
  • 2 cups barbecue sauce

Mix all spice rub ingredients in small bowl or plate. (the good thing is, all you need is a TBS and a TSP)

Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. For stronger flavor, the roast can be refrigerated for up to 3 days. I refrigerated for 1 1/2 days.

Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer roast to cutting board or jelly roll pan; discard liquid in liner. Pull by tearing meat into thin shreds with two forks or your fingers. Discard fat.

Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce. We used Sticky Fingers Tennessee Whiskey.

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