While visiting the mountains of North Georgia we stayed in Cherry Log. Minutes away from our cabin was the Pink Pig, a BBQ joint owned by the Holloway family since 1967. The restaurant is located at 824 Cherry Log Street, and we stopped in for some supper after a day of chasing waterfalls.
The Pink Pig was fairly busy on this particular Saturday night. My family was seated in the main dining area and a waiter brought over menus and took our drink order. The Pink Pig serves up BBQ chicken, pork, and beef on both sandwiches and plates. The menu also listed several “Anti-BBQ” offerings on their menu including steak, fish, chicken (fried and grilled) and hamburgers. I ordered a BBQ pork sandwich and a side of Brunswick stew. Becky opted for the BBQ chicken, while the kids got their default chicken fingers.
The interior of the Pink Pig is lined with pine and decorated with folk art. Pigs made out of license plates, hand written signs, and various country knick-knacks lined the walls. It was welcoming, relaxed, and full of locals. The latter is always considered a good sign, and I eagerly waited for my meal to arrive. Waited is the key word as service was glacial. Our server was apologetic and managing a good number of tables, but it took almost 45 minutes for our plates to arrive. By the end the kids were restless and considering a mutiny.
My pork sandwich was served on a large hamburger bun piled high with pieced of chopped pork. The pork was smoked over apple wood, and the meat was dry with a slight smoke flavor. I sampled the sauce in the large bottle on the table. It was a vinegar based sauce but thicker than one hailing from North Carolina. It was pretty good and I doused the sandwich with the sauce to provide a nice bit of flavor.
Full disclosure on the Brunswick stew: I am not a Brunswick stew guy. I have tried it on several occasions and never fallen in love with the dish. I think it has to do with the texture of the meat which can sometimes border on meat slurry. I decided to give it a whirl at the Pink Pig due to a fellow food blogger’s fandom of the ubiquitous Georgia dish and a desire to sample something I would normally not try. The stew was served in a small foam bowl and consisted of seasoning, tomatoes, corn, and finely ground meat. It was pretty good and Miss Julia even tried a spoonful.
On our way out I chatted with the owner’s father while I paid the tab and picked out a t-shirt (a black one with a large pink pig on the front.) He was a really nice guy, and filled me in on the history of the restaurant and the current owner’s efforts.
Sweet Tea & Bourbon’s Rating: