{"id":258951,"date":"2025-05-27T02:15:12","date_gmt":"2025-05-27T02:15:12","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/smokin-pig-midway-georgia-john-tanners-barbecue-blog\/"},"modified":"2025-05-27T02:15:12","modified_gmt":"2025-05-27T02:15:12","slug":"smokin-pig-midway-georgia-john-tanners-barbecue-blog","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=258951","title":{"rendered":"Smokin\u2019 Pig, Midway, Georgia \u2013 John Tanner’s Barbecue Blog"},"content":{"rendered":"


\n<\/p>\n

\n

After meals 2 and 3 in rapid succession at Dolan\u2019s and Vandy\u2019s, it was good to have a drive before we arrived at Smokin\u2019 Pig<\/a> in Midway for meal 4. One of the joys and dangers of using Keith McLendon as a food guide is that he keeps thinking of additional restaurants to visit. We\u2019d started with a reasonable list of 3-4 restaurants per day, and here we were stopping at our fourth a little after noon. I think this was the third he hadn\u2019t mentioned. The pace was dangerous but the food was great.<\/p>\n

Smokin\u2019 Pig is a good-looking spot off I-95 at 13711 East Oglethorpe Highway.<\/p>\n

\"\"<\/a><\/figure>\n

It has friendly people and a pleasant interior,<\/p>\n

\"\"<\/a><\/figure>\n

plus two huge surprises on the menu.<\/p>\n

\"\"<\/a><\/figure>\n

No fried foods! Can you imagine? And turnip greens rather than collards. The two signs were a license to order a plate rather than split a sandwich, and I chose a pork plate with turnip greens and Brunswick stew. <\/p>\n

\"\"<\/a><\/figure>\n

We need a closer look.<\/p>\n

\"\"<\/a><\/figure>\n

The pork had been pulled very fine before being chopped, and the predictable result was that it was a touch dry. After ascertaining that the flavor and aroma of wood cooked pork were there, I added some sauce.<\/p>\n

\"\"<\/a><\/figure>\n

Both the spicy vinegar and the hot mustard sauce were well conceived and added value to the pork. The former was a good vinegar pepper sauce and the latter was one of the better mustard sauces I\u2019ve tried. The Texas Pete pepper sauce was a fine pepper vinegar sauce that perks up Southern style vegetables beautifully, and I really added it to the photo to illustrate the difference between \u201cvinegar pepper\u201d barbecue sauce and \u201cpepper vinegar\u201d sauce, which is simply vinegar flavored by hot peppers.<\/p>\n

The turnip greens were terrific. They add a peppery flavor to the earthiness of collards, and lean toward arugula or mustard greens while collards tilt toward cabbage. I like both, but I\u2019ll prefer turnip greens every day. The Brunswick stew had a substantial vegetable presence like Vandy\u2019s<\/strong> along with the hashed meat of Brinson\u2019s<\/a> and Dolan\u2019s. <\/a>I enjoyed it.<\/p>\n

Smokin\u2019 Pig was another hit, and this one will get a spot on The Best Places to eat near I-95 between Washington and Key West<\/a> when I get around to updating it. As the menu says, everything is home made, and the absence of fried foods on at least one of your stops on the drive down is certainly a plus, and unless McCabe\u2019s is open, I think it\u2019s the only stop where you can get turnip greens. The food is good, the people are nice, the food is fresh, cheap, and ready quickly. Definitely give Smokin\u2019 Pig a try.<\/p>\n

***<\/p>\n

And while you\u2019re at it, click \u201cfollow<\/strong>\u201d on our front page to receive blog posts in your email box. Or bookmark us and check in from time to time. We\u2019re on\u00a0Instagram<\/strong>\u00a0 (johntannerbbq<\/strong>)\u00a0and\u00a0X\/Twitter<\/strong>\u00a0(johntannerbbq1).<\/strong>\u00a0If you\u2019re planning a trip, you can \u201cSearch<\/strong>\u201d the name of the destination city, state, or country for good restaurants (in Europe, often close to sites, like the\u00a0Louvre<\/a>,\u00a0Prague Castle<\/a>,\u00a0Vienna\u2019s Old City<\/a>,\u00a0or the\u00a0Van Gogh Museum<\/a>, that you\u2019ll want to visit in any event. \u00a0We welcome comments and questions, and eagerly seek suggestions of places to eat and stories to cover.<\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

After meals 2 and 3 in rapid succession at Dolan\u2019s and Vandy\u2019s, it was good to have a drive before we arrived at Smokin\u2019 Pig in Midway for meal 4. One of the joys and dangers of using Keith McLendon as a food guide is that he keeps thinking of additional restaurants to visit. We\u2019d […]<\/p>\n","protected":false},"author":1,"featured_media":258952,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[17009,3767,13234,3201,20772,5288,18786,17008],"dealstore":[],"offerexpiration":[],"class_list":["post-258951","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-barbecue","tag-blog","tag-georgia","tag-john","tag-midway","tag-pig","tag-smokin","tag-tanners"],"yoast_head":"\nSmokin\u2019 Pig, Midway, Georgia \u2013 John Tanner's Barbecue Blog - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=258951\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smokin\u2019 Pig, Midway, Georgia \u2013 John Tanner's Barbecue Blog - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"After meals 2 and 3 in rapid succession at Dolan\u2019s and Vandy\u2019s, it was good to have a drive before we arrived at Smokin\u2019 Pig in Midway for meal 4. 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