Barbecue is about the menu not the venue, and about the smoker and sauce, not the seating and style.
When Pigs Fly is probably the tiniest barbecue spot in the state if not the entire Northeast,
but the quality of the food is in inverse proportion to the size of the place.

The chef and owner Bennet Chinn does a marvelous job with his slow-cooked, dry-rubbed pork, beef, ribs, and chicken.
He then hand-cuts to order and serves up plain or with one of four house sauces on the side.
His sides are also splendid, especially the Shoepeg Corn Pudding and the Cheddar and Jalapeno Drop Biscuits.

Bennet is the real deal, as is his barbecue. He hails from Atlanta and was raised by a mother who grew up in Memphis.
He did a study with top chefs and worked in major restaurants. Bennet’s southern roots broke through that formal training.
Judge When Pigs Fly not by the size of the place, but by the taste of the food. See full article here…