During summertime West Roxbury residents Jim and Heather Casey found themselves hosting a lot of BBQs. So they already had recipes when they decided to open the Red-Eyed Pig restaurant on Centre Street.
While tending to meat on the grill during a recent lunchtime, Jim spoke about the new business, "We have a seafood restaurant [Blue-Eyed Crab Grill] in Plymouth for four and a half years. We were trying to get something closer to town, and we wanted to do something a little different."
Added Jim, "I was getting bored with seafood. I cook a lot. We mulled over a couple of food (types). And because we’re in West Roxbury, we thought the meat thing would go well over here. There was a seafood place here that didn’t go well. There are lots of pizza and Chinese places -- and they all do well. We talked about doing a burger joint."
But it is always came back to: "Barbeque – we’ve always hosted a lot of barbeques and smoked a lot of meats. We used to do pig pickins Sundays. We had recipes from past years. It all really fit."
So far the smoky fried chicken is doing really, which is a half-smoked chicken marinated with spices and buttermilk and then fried up.
Heather personally makes the delicious desserts in mason jars including Misssissippi mud pie and peanut butter pie.
All sauces are made inhouse, except for one, Open Pit BBQ. Said Jim, "We make our own South Carolina mustard, Lexington vinegar sauce. Our own red-eyed spicy."
The business gets its meats from three or four different purveyors, said Jim, one company for ribs, another company for baby back ribs, and so on.
And so for business is going very well, with the baby back ribs and brisket being very popular.
The Red-Eyed Pig is also already attracting repeat customers like Anthony Davis, who was walking out with a lot of food, "I know my barbeque. I've been to Oklahoma, I love barbeque. This is the real deal. I like the Real Deal, too. This is the best barbeque I’ve had around here. I live in Holbrook. I work in the area. I'm very happy to have a nice barbeque place in the area. I can’t wait to try the brisket."