What was called sliced pork on the menu was more like shredded pork. It was juicy with a strong pork flavor, but was more like a great version of roast pork rather than being very smoky. The chicken had a nicely crisp skin, and the meat beneath was flavorful, if a bit dry. The mac & cheese was basic although well executed, but none of it compared to the beauty of the collard greens. Chocked full of smoked pork, the tender leaves weren’t yet cooked to mush. These greens were all savory without the sugar so often added to tame the acid.
Method: Oak in an indirect heat pit
Pitmaster: Josh & Mike Petty
Pro-tip: Get here on a Wednesday, order any two meats, and for your sides get a double order of collard greens.
My visit to Petty’s BBQ was just a stop out of convenience. I came to Killeen to eat at another barbecue joint up the street. Big LL’s BBQ opened earlier this year just a mile away from Petty’s, and in a news story the owner announced “I don’t have to be number one to make money.” …