Sunday, June 21st, we’re firing up not one, but two whole hogs — 75 pounds each 🐖— smoked low and slow until the skin turns irresistibly crisp and the meat becomes melt-in-your-mouth tender.

Served by the pound and finished with Stateline’s-own Hog Sauce, it’s everything great barbecue should be: smoky, juicy, rich, and packed with flavor 🔥

Bring Dad, bring the family, and join us for a Father’s Day feast.