Hog Head Cheese at Patillo’s Bar-B-Q
Ready for this jelly: Pig ears provide most of the gelatin in the Beaumont restaurant's version, which is heavy on the meat.
Ready for this jelly: Pig ears provide most of the gelatin in the Beaumont restaurant's version, which is heavy on the meat.
This feature was originally published in the Fall 2015 issue of Gravy, the quarterly magazine from the Southern Foodways Alliance.Patillo’s Bar-B-Q in Beaumont, Texas, is the fourth-oldest barbecue joint in the state. You’ve probably never heard of it. Its founder, Jack Pat(t)illo, is believed to be a
Owner: Patillo’s Bar-B-Q; Opened 1912Age: 67Smoker: Indirect Heat Wood-Fired PitWood: Hickory, red oak, white oak, and pecanPatillo’s Bar-B-Q has been operating in Beaumont since 1912. It has moved around a lot in the past 100 years, but it’s always been in the family. That makes it the oldest family owned barbecue establishment in