Here we are. A couple of pints.

Great. Neck oil, yeah? As requested. So, what did you get up to this weekend? Well, funny story, actually. I befriended this panda, discovered he had a beautiful singing voice, taught him how to harmonise. We got a record deal, went on tour, went platinum in Basingstoke, then broke up due to creative differences. Right. So that's why there's a panda giving you the finger from across the street then. That's right, brother.

Stick your neck out.

Beaver. up due to creative differences. Right. So that's why there's a panda giving you the finger from across

the street then. That's right, brother. Stick your neck out. Beavertown, never normal. Visit drinkaware.com.

UK. Enjoy Beavertown beer responsibly. Welcome to Biscuits and Jam from Southern Living. I'm your

host, Sid Evans. And today I'm talking

with a guy who knows as much about Whole Hog Barbecue as anyone in the world. Pat Martin is best

known for his eponymous restaurant chain, Martin's barbecue joint. But he's also the author of a cookbook

called Life of Fire and the host of a new TV show on the

outdoor channel that goes by the same name. Pat wasn't always headed for a culinary career. At one

point he was working in finance, but he eventually realized his dream was to own an operator restaurant

that celebrated the food he loved most, West Tennessee-style Whole Hog Barbecue.

Now Martins is one of the most successful barbecue franchises in the South,

and Pat has become a champion of a labor-intensive style of cooking that is slowly disappearing.

We'll talk about all that, plus his mom's coconut cake, his barbecue mentor, and his family's

total obsession with homemade ice cream on this week's Biscuits and Jam.

Thank you. Pat Martin, welcome to Biscuits and Jam.

Thanks for having me, man.

I appreciate it very much.

It's good to see you again.

You too.

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