The Sauce'd Pig - Dalton

It wasn't the best bbq. I don't think I'm going back.

The pulled pork was decent and so were the ribs, the jalapeno poppers were great and the fried okra was also quite good. However, this place has the WORST-Kolleg, which I have ever had the dissatisfaction of eating, please think this recipe. otherwise, this is a rather decent place to eat at lunchtime.

Great bbq, friendly service and pretty fast. great experience

Great food and wonderful prices !!! Very friendly staff, tough to beat!!

I usually just get pulled pork by the pound from any bbq restaurant to take home because it's an easy bbq meal, especially when I travel out of town. I give two stars because it lacks a smoked' flavor, the taste is so-so, it's rather dry, likely over microwaved to sell.It's just really hard to find good pulled pork at any bbq restaurant any more. I mean, they most likely, along with many other bbq restaurants I visit, have customers that order ribs and various other menu items that may be very good. Maybe I'm just really picky when it comes to my food but if you offer pulled pork by the pound, I would expect it to be better than a heated up Corky's TV Frozen Pork dinner. This is not.After receiving the response from the owner, as screen shot ???, I now know why the pulled pork had no flavor.No, the smoke flavor DOES NOT come from a dirty grill, ash, or creosote' as stated in your reply. If you were someone who actually knew something about BBQ, using various woods to add smoke flavor to what is being bbq'ed, you would know: different woods enhance the flavor of whatever it is you happen to bbq. If you bbq with only charcoal, you get the flavor a lot of people do (usually someone grilling or cooking bbq at home using only charcoal) get when they bbq, or grill. To add a hickory, peach, apple, OAK flavor, these types of wood is used to create smoke which then seasons whatever it is that is being bbq'ed. And it's kinda bad you stated that dirt and ash is the reason FOR a smoke flavor, and your saying how much dirt do you like on your meat' ? if a smokey taste is found ?.... You do advertise that you smoke different meats, correct? You do have a smoke house, is that for show? It has to be since NO FLAVOR OF ANY WOOD USED whatsoever is a part of the taste of your food. And your smoke house happens to be located in a separate location than the restaurant. And the microwave issue, to have received my order coming straight from your grill, I would have saw someone walking to and from retrieving my food, but I didn't. Surely I'm not supposed to believe the meat I was served, steaming hot with no flavor and dry, wasn't microwaved? Another clue it most likely was microwaved is that I also ALWAYS buy the pulled pork UNSAUCED on purpose. People tend to use the sauce to cover up unflavored meat, but for me, I look at the color. If your meat was bbq'ed and not microwaved as stated, where the heck was the smoke ring? You know the pink tinge meat gets when it's bbq'ed and smoked? Why was it a pale grey color all over with not even any burnt ends (the flavorful crust meat gets when bbq'ed) mixed in? Hmmm, I suppose you don't realize I have traveled a lot through many, many different bbq restaurants in several different states and know the difference in fresh bbq. Anyway, I didn't say it tasted dirty', just that it is lacking flavor, especially flavor you expect from a bbq restaurant.. Should I attach samples from well known pit masters about using wood to flavor bbq or grill items? ?