Pork 'n Nat

BBQ is one of those foods that can be divisive among passionate fans.  I would guess that that's because it's prepared so differently in different regions, not only within the U.S. but the whole world.  I can hardly keep up with this country's variations on 'Q, so that's my only reference point.

Of course the southeastern part of the U.S. is the epicenter of BBQ for most of us with several styles ranging from the Carolina's with their vinegar based sauces, to Memphis where ribs are usually served either "wet" or "dry" and Cole slaw is typically served on sandwiches.  Texas BBQ is predominately beef while Kansas City leans toward the sweet sauce that we see dominating the sauce selections at local supermarkets.

Most BBQ places in this area serve a combination of the above.  I prefer to get my meat dry and add sauce as I see fit and at Pork 'n Nat that's how most of it is served.  We stopped in for lunch on a recent Sunday afternoon and while the atmosphere is lacking (after all, it is a BBQ joint!), we were quite pleased with the food.

The menu has four platters with chicken, pork, brisket or ribs that come with two sides and jalapeno cornbread.  They also have a number of starters, sandwiches and a kids menu.  Since it was lunch, we both decided on sandwiches.  Stacy ordered the Brisket Reuben which is described as "thin sliced brisket on marble rye with homemade sauerkraut, cheddar cheese and horseradish".  I went for the pulled pork.  Four different sauces are available, three are tomato based (sweet, hot, smokey) and the other was a Carolina style...Vinegar based with mustard and a touch of tomato.  I went for the Carolina on my pulled pork, not so much because because I don't like the others, but more because this type of sauce is harder to find around here.  The pork was tender but was clearly smoked, not baked and the sauce was a perfect compliment to the smokey meat.  Stacy (who used all the sauces!) could not stop raving about the Brisket Reuben.  I've always felt that if a BBQ place can make good brisket, the chances are good that everything else on the menu will be good also, so that's a good sign.

Pork 'n Nat is at 8032 Rowan Road in Cranberry.  Check out their website here: http://www.porknnatbbq.com/default.html

to see the menu or check hours.

Union Pig and Chicken

Kevin Sousa is well known by foodies in the Pittsburgh area.  His background includes work at the Duquesne Club, Soba, Bigelow Grille and Alchemy.  I met him during his short stint revamping the menu at Yo Rita on the South Side.  Since then, he has focused on the creation of his own restaurant, Salt of the Earth.  After a year of great success with Salt, he has now opened Station Street Hot Dogs and Union Pig and Chicken in East Liberty.

Union Pig and Chicken is strictly BBQ, as the name implies.  This is not a formal restaurant like Salt, although they do share the concept of comfortable communal tables, and a fairly limited menu but that's OK in a BBQ joint.  The menu offerings include ribs, brisket, BBQ and fried chicken and pork.  For lunch I ordered fried chicken with a side of potato salad.  I rarely order fried chicken, but I've heard great things about it, and I wasn't disappointed.  The chicken had perfect crispy outer crunch, and the meat was tasty and juicy.

 It was probably the best fried chicken I've ever had!   Stacy went for the pork BBQ sandwich with a side of mac and cheese. The sandwich and all the other meats here are served "dry".  Three BBQ sauces, a habanaro, sweet BBQ, and a Carolina vinegar sauce are on the table and are all exceptional. I expected a standard pulled pork, but as usual, Sousa surprised me.  The pork was flavorable chunks, so tender and flavorful that no sauce was needed.  You're gonna think that I work for Sousa (which I don't!) but the pork might have been the best pork sandwich I've ever had too!

Union Pig understands that the key to great 'Q is the quality and preparation of the meat, not the sauce.  They don't allow any substitutions to the menu offerings, which I know some people don't like, but I can live with that.  The only complaint we had has nothing to do with the food...It was freezing in there!  Couldn't have been over 60 degrees, but I'm sure that was just on this occasion.

Union Pig and Chicken is located at 220 N. Highland Ave, in the East Liberty area of Pittsburgh

Website:  .http://unionpgh.com/