Eric Westervelt, who started cooking Kansas City-style barbecue in 2005 on the competition circuit, started serving barbecue at fairs and festivals as ChickHoovenSwine in 2010. Now, the business has two food trucks, a robust catering business and its new location in Parlor.
ChickHoovenSwine specializes in Kansas City-style burnt ends and ribs. Signature items include the MJ sandwich, made with both slow smoked pork and smoked sausage; and Trash Can nachos, where housemade chips come topped with cheese, a choice of pork or brisket and the restaurant’s from-scratch cheesy corn.
The restaurant will smoke meat on site in a smoker installed just for the restaurant. Westervelt uses a homemade dry rub on all the meat, and all of the restaurant’s sauces and side dishes are made from scratch.