The proprietor of Pig-n-Whistle, Bill Rupert, and his pit crew have served Memphis-style BBQ in Millington, TN since 1990. The restaurant is more than just food. Southern heritage and community involvement are hallmarks of the Pig-n-Whistle. Below are links to organizations Mr. Rupert continues to support because of their commitment to the betterment of the communities they serve.
Only a few more weeks remain before Memphis hosts the annual “Superbowl of Swine,” the Memphis in May World Championship Barbecue Cooking Contest. In anticipation, Memphis Business Journal is talking to some of the city’s most beloved pit masters and restaurant owners. Over the last few weeks, we’ve shown you how the best in the business cook their ribs.
Last week, we visited Walker Taylor of Germantown Commissary and before that, we looked at how John Vergos of the Rendezvous in Downtown Memphis makes ribs. This week, we head up to Millington to talk with Bill Rupert and his crew at the Pig-N-Whistle.
Be sure to take a look at all three videos. All of the pit masters have different techniques, cooking times and styles. You may even get a few pointers when you’re grilling out with your friends in the coming weeks.