If he was talking about the food and service, we’d have to agree. We chatted with Reddick, as he passed our table on his way to the walk-in, and he told us - not having any idea we were there on a review mission - that he’s spending most of his time in Fremont because things aren’t quite there yet. Juggling two restaurants is no easy feat. Then in 2010, Reddick and his wife, Jessica, launched a catering business and opened the San Jose Pig. He built his own smoker and honed his skills in his backyard. Reddick, who worked in the semiconductor industry, started making sauces as a side project with a friend. And the guy manning the soundboard is pulling triple duty.
On Friday and Saturday nights, the lights dim promptly at 8:30 p.m., and the house heats up with live blues bands. There’s a patio out front, with heaters to chase away the evening chill.
The spacious wood-paneled dining room has large windows with a view of two large box smokers. But based on positive word-of-mouth, expectations for the Smoking Pig outpost in Fremont were high. in San Jose, the popular barbecue joint that caught the attention of the Michelin Guide - the guide called it “pigging out at its finest” - and quickly became a sensation. I haven’t been to the Smoking Pig BBQ Co. I’m a Southern girl, raised on grits, cornbread and smoked meats cooked low and slow. The quest for authentic Southern barbecue in the Bay Area often leads me down promising paths, only to end up eluding me. Review: Fremont’s Smoking Pig BBQ needs more time in the smoker – The Mercury News Close Menu