New BBQ spot lands in Crossroads food hall after path through festivals, food trucks

Eric Westervelt’s backyard barbecue won enough rave reviews from friends and family that he decided to take it on the road, entering the competition circuit.

That, of course, was a whole different level of winning over fans.

For five years he worked different flavors and won awards. By 2010, he was so good he was setting up at festivals and fairs, and people wanted to hire him to cater their weddings and other events.

A decade and two trucks later, Westervelt was watching as friends ran successful barbecue restaurants. He wondered when it would be his turn. His wife told him to be patient.

Then Parlor food hall approached him. He could sign a short-term lease and try out a retail outlet without a lot of risk.

He opened ChickHoovenSwine BBQ earlier this month on the second floor of the food hall. On the barbecue competition circuit, the teams have to do chicken, beef and pork. So the ChickHoovenSwine name is an amalgamation of chicken, hooves and swine.

It specializes in Kansas City-style burnt ends and ribs. Meat is smoked on-site, and he uses a house-made dry rub. Sauces and side dishes are made from scratch.

Menu: Slabs, sandwiches (including pulled pork, brisket and burnt ends), signature sandwiches (including the Caroline with pulled pork topped with coleslaw for $10, and the Tex with brisket and smoked sausage for $11). It also serves “trash can” nachos (pulled pork or brisket topped with cheesy corn), slow smoked beans and cheesy corn.

Hours: 11 a.m. to 9 p.m. Sunday through Wednesday, and 11 a.m. to 11 p.m. Thursday through Saturday.

Location: Parlor food hall, 1707 Locust St., second floor.