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Billed as a "stationary food truck" from the dude behind Plymouth's Blue-Eyed Crab, Red-Eyed Pig shrugs off criticisms about the color of its pupils to sling "down-home Southern BBQ" with a Carolina bent out of a no-frills actual brick & mortar rocking chalkboard menus and a series of those informative "anatomy of meat" posters that're all the rage with fat med students these days.

Things that'll make the doctor looking at your heart X-rays go "hmmmm" include deep-fried hush puppies w/ orange maple-bacon butter; fried half-sour pickles w/ sweet onion marmalade; and green chili & pork belly donuts with garlic aioli, farm cheese, and smoked paprika salt. There're also big-boy plates like a gravy-dressed Bourbon onion Gouda meatloaf w/ collard greens, as well as myriad pit BBQ dry-rubbed meats smoked in apple/cherry wood (St. Louis/ baby back ribs, Texas brisket, buttermilk-marinated smoky fried chicken) and served with one of five sauces like Carolina mustard, and Lexington vinegar, also what the residents of that town spewed after The Fighter depicted it as "richy-rich".

Though nothing washes down pork belly donuts, REP tries by pouring New Orleans sweet tea/ homemade lemonade, then gets you back on the calories train with layered Mason jar dessert parfaits like apple crisp, peanut butter, and the chocolate pudding, Oreo, and pecan Mississippi Mudpie, though eat enough of it, and you'll be too sluggish to shrug off even the lightest criticism.

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They're actually planning to launch a real food truck in the Spring. Until then, spy the entire menu before heading over to Red-EyedPig.com.