This joint has been serving New Mexicans award-winning Memphis-style eats since 2006. Its founders, Mike "Sarge" Davis and Ron Blasingame, perfected the dry rubs and recipes that now are prepared daily at Whole Hog back in their days competing as "The Southern Gentlemen’s Culinary Society" throughout the South and Southwest. The menu also offers seven devastatingly good sauces to complement the pecan-smoked meats. The standout side dish is the loaded baked potato with butter, sour cream, cheese and chives, which can be topped with pulled pork, beef brisket or pulled chicken.
Special Dishes: Loaded Baked Potato
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