Patrick Martin founded Martin’s Bar-B-Que Joint in Nashville, Tennessee ten years ago. His cooking is such the rave around here that there are now four Nashville locations in addition to eateries in West Virginia and Kentucky. There are ribs, chicken and catfish at Martin's, but the pride of Patrick’s culinary talents is centered around his live-fire bar-b-que’d pulled West Tennessee whole hog, slow cooked in the pit for 24 hours. Join Patrick Martin at his downtown Nashville venue.
No matter how you order it—on a slider, straight-up purist style, or on a cornbread pancake topped with sweet BBQ sauce and coleslaw (called a “redneck taco” on the menu)—it’s barbecue is so addictive states should regulate it. — Bon Appétit
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