Cackle & Oink

I grew up in a rural town in Southern Illinois. We never did much cooking in the kitchen. My dad taught me how to cook outside with wood. When I was a young kid, I would help my dad roll the charcoal grill into the driveway and slather up some pork steaks for dinner. I would stay close-at-hand with my spray bottle ready for any flare-ups which may occur. Now back then, I didn’t know the difference between grilling vs. smoking- I just knew that playing with knives and fire was kinda fun for any kid. Nor little did I know then, that small grill of pork steaks would eventually turn into over 300,000 pounds of barbecue per year!

My wife, Andrea and I, opened the doors at Cackle & Oink on March 17, 2005. We had visions of people waiting in line anxiously awaiting our first official day of business. Unfortunately, it was nothing like that. I unlocked the front door at 11am, and we waited around for 20 minutes before we got our first customer. Today, cars fill our parking lot and both of our neighboring businesses parking lots!

I have learned from several different pitmasters from all over the country. Memphis, St. Louis, Kansas City, Little Rock, Houston, North Carolina to name a few. We are (what you would call) a “hybrid” style or a “melting pot” of different flavors and techniques. We start by seasoning our meat with “house-made” dry rubs and marinades. Everything is rotisserie smoked over an applewood fire for hours. Our 4 signature sauces are only served on the side, so you can taste the true flavor, talent, and passion for what we do.

The #1 quality that separates Cackle & Oink from other restaurants is our service. From the moment you walk through our door, we want you to feel at home and have that feeling of being around great friends. Barbecue has brought friends and families together for decades. We know our customers. It is our mission to be the BEST & the FRIENDLIEST BBQ joint in America. Barbecue always tells such a GREAT story, we are so happy to be here to help tell it.

-Big A