It's pretty much axiomatic that behind every barbecue joint there's an interesting story: a former Memphis in May "Superbowl of Swine" champion settling down; a recipe passed down from someone's great-grandma in North Carolina; a grill jockey with nothing more than a barrel smoker, a vacant corner and a dream. Plush Pig Barbeque is no different -- though its particular story says as much about the modern entrepreneur as it does about hog cooked low and slow.Visit the RFT restaurant page late tomorrow afternoon or check back here Wednesday morning to see what I think.
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