Georgia Pig
1285 S. State Road 7, Davie, 954/587-4420
As gratifying and eternal as a George Jones song on the restaurant jukebox, the Georgia Pig's barbecued-pork sandwich is a testament to getting something right the first time and never changing it. Since the Pig opened in 1953, the pork has been char-grilled in a wood-burning brick roasting pit, chopped into bite-size pieces on a butcher board and placed inside a plain hamburger bun, then doused with a golden, molasses-free barbecue sauce. Served alone or as the pork deluxe with French fries and coleslaw, the meat is trimmed of fatty bits and has a smoky aroma from cooking for several hours in the pit. It's easy to hold (not too sloppy), tender to the tooth and tastes so goddamned good that we'd rather be eating it than writing about it.
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