"Whole hog barbecue is all I've ever known," he says. He grew up eating his whole hog with vinegar-pepper sauce, which he serves at his restaurant now. Moss thinks of the tangy, high-acid sauce as a sort salad dressing. Hear him out.
"Why I like our barbecue so much is we have a high fat content," Moss says. "If you think about a salad, maing a dressing with oil and vinegar—we’re pretty much making a salad dressing out of the pork fat and the seasoned vinegar. We mix the meat in the dressing that we made and it coats all the meat."
While Moss is committed to the regional BBQ traditions on which he was raised, he encourages the sort of playfulness that might scandalize some purists. Here are a few BBQ rules that Moss encourages you to break.in Texas,Miguel is the pitmaster there. He's from Mexico, so he’s doing tortillas instead of bread, and salsa instead of barbecue sauce. He does a breakfast taco with brisket and a fried egg. His place is great.
"In Texas, they say, 'If it's good barbecue, it doesn't need sauce.' Because if you were to smoke a brisket and put sauce on it and put it in the oven, that sauce somehow pulls the smoke out, and it'll affect that smoke flavor putting it on too early. They might have sauce on the side.[But] all the rules can be broken. I just did a dinner in Asheville with. We did a Filipino whole hog. We rubbed it down with ginger and lemongrass.
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