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.
Pulled Pork, Smoked Sausage
Brisket, Smoked Sausage
Pulled Pork topped with Slaw
Pulled Pork, Sausage, topped with Slaw
Award Winning Ribs
Choice of Pulled Pork or Brisket
Trash Can Nachos
Pulled Pork or Brisket topped w/ Cheesy Corn