On this HRN Community Session, Erin Fairbanks catches up with pitmaster Pat Martin at the Big Apple Barbecue Block Party 2013. Tune into this segment to hear about Pat’s past, and how he left the world of corporate trading for smoking and grilling. Why does Pat choose to work with whole heritage breed hogs? What is the future of barbecue in terms of pricing, taste, and cooking techniques? Find out all of this and more in this in-depth HRN Community Session! Thanks to our sponsor, Rolling Press.
“I may be wrong, but I think that happy hogs make better meat… If you take the politics out of it and just taste meat, it’s incomparable.” [7:05]
— Pat Martins, Pitmaster