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Springfield MO Movers Guide Recommends Whole Hog Cafe

A shout out to Allied Van Lines for making Whole Hog Cafe one of their Top Places to Visit after moving to Springfield MO. We’re in good company, as they also recommended The Missouri Institute of Natural Science, a really cool science museum near Rivercut; the Missouri Sports Hall of Fame, a great place to remember such heroes as Stan Musial and Lou Brock; and Relics Antique Mall, which is a seriously fun place to spend a few hours sifting through 90,000 square feet of treasures such as old vinyl records, vintage toys, or a 19th century church pew.

Here’s what Allied Van Lines had to say about Whole Hog Cafe:

The Whole Hog Café is a casual restaurant featuring slow- barbecued meats and homemade sauces. The secret recipes have been in use for generations, and some of the most popular dishes include pulled pork and pulled chicken sandwiches, beef brisket, pork loin, sausage and ribs. Sides include coleslaw, onion rings, biscuits, french fries and macaroni and cheese. You can wash down your meal with beer or a soft drink. If you want to do your own grilling, you can purchase the restaurant’s sauces to use at home. Catering is available for special events, and the food can be delivered or picked up. Whole Hog Café has earned many industry awards, including the Memphis-in-May World Barbecue Championships for first place in the “Whole Hog” category in 2002 and second place for ribs in 2000, 2002 and 2008.

Thanks, Allied! We love Springfield too so we don’t think we’ll be moving anytime soon but if we do–we’ll be sure to call you.

 

Whole Hog Cafe Wins Top Honors at 2013 Memphis-in-May World Championship Barbecue Cooking Competition

Hot Wings take 1st Place overall, while Whole Hog, Ribs, and Sauces all place in Top 10 in the world’s most high profile barbecue cooking competition

The Whole Hog Cafe – World Champion Barbecue restaurant group’s competition BBQ teams were among the top winners at the 2013 Memphis-in-May World Championship Barbecue Cooking Competition. Competing as “The Smokin’ Razorbacks,” the Whole Hog Cafe – Bryant, Arkansas team brought home the World Championship in the Hot Wings category, placing 1st of 112 entries, while the Whole Hog Cafe – Little Rock team placed 5th overall in the Hot Wings category.

“Carolina Traveler,” the Whole Hog Cafe – North Little Rock’s team, reached the finals in the Whole Hog category, finishing 3rd overall, while the 2002 world champion Little Rock team also finished in the Top 10, with a 6th place finish overall.

In the Ribs category, the Bryant team placed 5th out of 121 teams, while Whole Hog teams took 3rd place in the Mustard Sauce category and 8th place in the Vinegar Sauce category.

Often referred to as the “Super Bowl of Swine,” the Memphis in May World Championship Barbecue Cooking Contest is an internationally renowned event that takes place each May in Memphis, TN. Hundreds of championship-caliber teams from throughout the U.S., Canada, and Europe compete for coveted “World Champion” status in various competitive categories in the world’s most high profile barbecue event.

Mike “Sarge” Davis, co-founder of Whole Hog Cafe – Little Rock and team pitmaster, commented: “We’ve worked very hard for 12 years at Whole Hog Cafe trying to keep Arkansas in the top tier of the country’s barbecue industry, and we are proud to have represented this great State in Memphis this past weekend.”

“Whole Hog was born from our founders’ desire to bring “competition quality” barbecue to the general public on a daily basis,” added Whole Hog Cafe CEO Chris Maynes. “I’m thrilled that three different Whole Hog locations are now proudly carrying on Whole Hog’s competitive barbecue tradition and were able to earn so many Top 10 finishes, including 1st Place in Hot Wings, in this very prestigious and highly competitive competition.”

About Whole Hog Cafe – World Champion Barbecue
The Whole Hog Cafe prepares the same award-winning recipes that won top honors in the 2000, 2002, 2008, and now 2013 Memphis-in-May World Championship Barbecue Cooking Competition – including 1st place in the “Whole Hog” category in 2002.

Whole Hog Cafe has been featured on Food Network’s Tasty Travels with Rachel Ray, and is listed in Fodor’s Travel Guide as one of five “Don’t Miss in Arkansas” restaurants. The Whole Hog Cafe restaurant group includes 13 locations in Arkansas, Missouri, New Mexico, and Louisiana, with a 14th location currently under construction in Cherry Hill, NJ. For more information, visit www.WholeHogCafe.com.

By Whole Hog Cafe

Published: Tuesday, May 28, 2013

Dine on our Dime: Whole Hog Café

Springfield’s no stranger to barbecue places, and at Dine on our Dime, we thought we’d sampled them all. Reader Larry Dotson’s favorite, Whole Hog Café, was a new one to us, so we had to check it out and see if it held up to other Springfield favorites.

Larry’s Take

Larry discovered the Whole Hog Café when it first opened. “I’ll give any new barbecue place a try,” he says. He wondered, though, how a barbecue place located so close to Rib Crib and Buckingham’s could make it. When he tasted the restaurant’s ribs, though, he knew he’d found a winner. “They’re the best ribs in Springfield.” And Whole Hog has the décor to prove it, too. “Other restaurants maybe have a few trophies,” he explains, but Whole Hog is literally covered in trophies and banners. To Larry, that shows the restaurant is good and has staying power.

In addition, he enjoys Whole Hog’s laid-back atmosphere and clean presentation. “I look back in their kitchen, and I can see that it’s pretty clean,” he says.

When he visits with his singles group, he’ll often get the entire slab of ribs with no sides. “I eat every one of them,” he says of the huge plate of ribs. “None of them ever goes home.”

Tonight, though, he chooses the half-slab meal, with baked beans and a brownie as his sides ($9.99). Though Whole Hog has six sauces for guests to find their perfect flavor, Larry chooses to eat his ribs with the sauce they come with. The ribs don’t need any additional flavor. He loves the ribs’ tender, smoky flavor. “They fall off the bone; they taste so good,” he says.

Larry says that ribs aren’t cooked properly if he has to fight to get the meat off the bone. That’s never the case with Whole Hog’s meat.

Katie’s Take

I’ll eat barbecue any day of the week. The smoky meats and succulent flavors can’t be beat, and Springfield really is the place to find great barbecue.

I decide to try the burnt ends meal ($8.99) with burnt end cheesy corn and baked home fries with cheese sauce. My sides alone sound like a great meal, and they are.