{"id":58381,"date":"2023-06-01T00:01:45","date_gmt":"2023-06-01T06:01:45","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=58381"},"modified":"2026-04-06T12:07:46","modified_gmt":"2026-04-06T18:07:46","slug":"blu-pig-bbq-blues-moab-utah","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=58381","title":{"rendered":"Blu Pig BBQ & Blues – Moab, Utah"},"content":{"rendered":"
\n
\"\"
The Blu Pig in Moab Utah<\/figcaption><\/figure>\n

For many of us barbecue is a noun as in “a social gathering at which barbecued food is eaten<\/em>.”\u00a0\u00a0 For others it’s a verb (to roast or smoke food over wood using smoke at low temperatures over a long cooking time)<\/em>.\u00a0 For the most passionate and devoted, barbecue is a way of life…even a religion.\u00a0 That religion is practiced by large and small congregations in both outdoor and indoor temples throughout a portion of U.S. Highway 61.\u00a0 The hymns wailed and warbled by choruses of angelic voices are the reason that portion of U.S. Highway 61 is known as the “Blues Highway.”\u00a0<\/span><\/p>\n

\"\"
On Busy Nights Parking Spots Are Scarce, so Diners Improvise<\/figcaption><\/figure>\n

Rivaling Route 66 as the most famous road in American music lore, the portion of U.S. Highway 61 known as the legendary “Blues Highway” runs north from Vicksburg, Mississippi to Memphis, Tennessee.\u00a0 So common is the paring of barbecue and blues along this stretch that U.S. Highway 61 could rightfully be called the “Barbecue and Blues Highway.”\u00a0 Visit the iconic Beale Street in the heart of Memphis and you’ll understand why Bon Appetit declared \u201cBlues and barbecue, smoke and sauce. In Memphis, they all meld beautifully. Just like heaven<\/em>.\u201d<\/span><\/p>\n

\"\"<\/a>
The Interior of Blu Pig<\/figcaption><\/figure>\n

We didn’t wear blue suede shoes during our visit to the much-revered B. B. King’s Blues Club<\/strong><\/a> on Beale Street. Nor was the legendary blues artist performing at his eponymous club, but if barbecue and blues in heaven are as good as we experienced at his club, we decided we need to go there, too.\u00a0 Blues also played in the background when we experienced an epochal epiphany with the discovery of barbecued baloney (a dry-rubbed, charcoal-grilled and thick slab sauced and nestled in a bun with coleslaw) at Memphis’s Cozy Corner<\/strong><\/a>.<\/span><\/p>\n

Though we’ve enjoyed barbecue across the fruited plain, rarely is it as soul-satisfying as when blues are piped in over a house system or preferably performed live.\u00a0 If “barbecue” is used on a word association test, our response is likely to be “blues” and vice-versa.\u00a0 Is it any wonder we were so excited to try Blu Pig BBQ in Moab, Utah?\u00a0 Maybe it wouldn’t be the Blues Highway, but that magical pairing of blues and barbecue exports well.<\/span><\/p>\n

\"\"<\/a>
The Most Unique Gumbo We’ve Ever had<\/figcaption><\/figure>\n

“Let ’em eat barbecue<\/em>” is the Blu Pig’s mantra.\u00a0 Its operating statement: “Here at The Blu Pig, we pride ourselves in serving the freshest, best tasting, food we can prepare. We prepare brines, rubs, and mop Sauces. Then, we slow smoke on low heat using local fruitwoods for hours and hours until we have the most tender, \u201cfall off the bone\u201d ribs or tender, moist, yummy Tri-Tip. With all that smoky goodness right in front of you, we have a number of different homemade barbecue Sauces to choose from<\/em>.”<\/span><\/p>\n

Blu Pig’s menu<\/strong> <\/a>is truly a cure for the blues (feelings of sadness or melancholy not the music we love).\u00a0 Best of all, live music (including the blues) is available seven days a week.\u00a0 The Smokin’ starters menu is not for the calorie-conscious.\u00a0 Neither is the Blu’s Burgers & Sandwiches menu.\u00a0 BBQ Favorites (the entrees) are served with two sides and cornbread.\u00a0 Salads & Sides include a number of surprises. \u00a0One thing’s for certain–at the Blu Pig you’re going to need a doggie bag or two. \u00a0Expect to be fed…or overfed.<\/span><\/p>\n

\"\"<\/a>
Voodoo Chicken with a Loaded Baked Potato and Okra<\/figcaption><\/figure>\n

1 June 2023<\/strong>: Among the sides which blew us away was the most unique gumbo we’ve experienced–and we lived just over an hour from New Orleans.\u00a0 By strict definition, gumbo translates to okra.\u00a0 In practice, gumbo is soup or stew that features a few key ingredients: okra, a protein such as meat or shellfish, vegetables, and a roux.\u00a0 Blu Pig’s style of made-from-scratch gumbo<\/strong> <\/em>is made with veggies, brisket, turkey, Cajun sausage, pulled pork and spices.\u00a0 A dollop of rice is the only thing standing in your way of a meat-fest swimming in a meat broth.\u00a0 We quickly devoured every morsel and would have ordered a second portion had Evelyn, our sweet server, not reminded us our entrees would feed a family of nine. \u00a0During our return visit 22 months after our first, we had to order that gumbo again. \u00a0It’s absolutely fantastic!<\/span><\/p>\n

28 August 2021<\/strong>: My Kim’s entree was the Voodoo Smoked Chicken <\/strong><\/em>(a half-chicken lightly seasoned, smoked and mopped with KC BBQ Sauce. Flash-fried for a crispy outside while tender and juicy on the inside<\/em>).\u00a0 On the side she had a baked potato and more okra than five bowls of Blu Pig’s gumbo.\u00a0 A beauteous bark sheathed a succulent smoke-ringed half chicken as tender and delicious as we’ve had in a while.\u00a0 With sweet and thick KC BBQ sauce slathered on, the meat sings almost as well as the blues over the sound system.<\/span><\/p>\n

\"\"<\/a>
Smoked Prime Rib with Baked Beans and a Loaded Baked Potato<\/figcaption><\/figure>\n

28 August 2021<\/strong>: When yours truly couldn’t decide between the certified Angus beef tri-tip or the Blu Pig’s signature smoked prime rib<\/strong> <\/em>(available only on Friday, Saturday or Sunday after 5PM) I asked Evelyn to surprise me.\u00a0 Thank goodness she ferried over a twelve-ounce slab of prime rib seasoned with a smoked black pepper blend.\u00a0 It was the best prime rib we’ve experienced in a long time, even better than the Big Texan’<\/strong><\/a>s version.\u00a0 Prepared to about 130-degrees of perfect doneness (after resting), it was a tender, juicy exemplar of medium-rare.\u00a0 The accompanying au jus and horseradish sauce weren’t needed to bring out any of the prime rib’s inherent deliciousness.\u00a0 It would probably have been superb even raw.\u00a0 The baked beans were terrific and the cornbread, slathered with a cinnamon butter was a surprise.<\/span><\/p>\n

28 August 2021<\/strong>: The alluring flavor of smoke-kissed food permeates Blu Pig’s signature dessert, a smoked pecan pie<\/strong><\/em> as rich and decadent as it is delicious.\u00a0 As with any pecan pie, you’ll want a scoop of premium vanilla ice cream to counterbalance the sweetness of the maple syrup, doing so with its own brand of sweetness (it’s a magical quality ice cream has).\u00a0 Blu Pig’s version reminded me not that very long ago Paco Aceves<\/strong><\/a>, an innovative Albuquerque chef was incorporating the element of smoke into virtually every ingredient of every dish he created–including pecan pie.\u00a0 The realization that Paco’s transformative restaurant no longer exists made us as sad as the smoked pecan pie made us happy.<\/span><\/p>\n

\"\"<\/a>
Smoked Pecan Pie<\/figcaption><\/figure>\n

1 June 2023<\/strong>: \u00a0Although several Moab restaurants offer patio dining, The Blu Pig does it best. \u00a0Visit Moab in early June and you’ll find out why that’s important. \u00a0Most Moab eateries have “unprotected” patios meaning that although they can shield you from the sun, they can’t protect you from the lecherous, blood sucking (no, not politicians) mosquitoes. \u00a0Moab shelters some 20 varieties with different breeding times, bite habits and disease potentials, several of which can carry West Nile Virus and other diseases. \u00a0While The Dude seems impervious to these little pests, I was not. \u00a0Swarms of the little a******s attacked and bit me while our debonaire dachshund sniffed each blade of grass. \u00a0Thank goodness, the Blu Pig’s shielded patio prevented more of the mosquitoes feasting on me while I was feasting on tri tip. \u00a0<\/span><\/p>\n

Tri Tip isn’t often found in the Land of Enchantment, but it’s been very popular in California for years. Named after its triangular shape with a tapered \u201ctip\u201d, tri tip<\/strong><\/em> might just be one of the most flavorful cuts of meat that you may never have had. Often confused with brisket or picanha, tri tip may also be referred to as a Santa Maria steak or even as a \u201cpoor man\u2019s brisket\u201d. But unlike brisket \u2013 which comes from the front of the cow, below the chuck, \u00a0tri tip is actually considered a steak. That explains why it’s so flavorful. Blu Pig knows how to prepare tri tip, serving eight or twelve ounces of the beautifully smoked meat with a slight bark that’s caramelized to the point that it’s legitimate meat candy. \u00a0Notes of fruit wood permeate every delicious bite. \u00a0Tri tip isn’t the type of smoked meat you can cut with a fork. \u00a0Like most good steaks, it does require a knife…and this is a great steak! \u00a0<\/span><\/p>\n

\"The
Tri Tip with a Loaded Baked Potato and Onion Rings<\/figcaption><\/figure>\n

1 June 2023<\/strong>: Pulled pork derives its name from the manner in which the pork shoulder (sometimes called pork butt or Boston butt) roast is prepared just before it’s served. \u00a0Pitmasters use their hands, a pair of forks, or meat claws to shred the pork into thin pieces. \u00a0The “pulling” process tenderizes the meat and unlocks the intense flavor, especially after hours of smoking. \u00a0It’s a time-honored tradition I was able to witness in a visit to South Carolina several years ago. \u00a0The pulled pork in the Carolinas is a religious experience. \u00a0It’s so good, I won’t order pulled pork anywhere else. \u00a0<\/span><\/p>\n

My Kim, on the other hand, loves pulled pork in sandwiches, combination plates or by itself. \u00a0The Blu Pig’s pulled pork<\/strong><\/em> (pork shoulder smoked for 16 hours, pulled and tossed in a sweet and tangy KC Sauce) is among her favorites. \u00a0Available in portion sizes of eight- or twelve-ounces, the pulled pork is a massive mound of tender tendrils of shredded pork. \u00a0Thankfully the Blu Pig doesn’t slather the pork with a surfeit of sauce or you might lose some of the smoky flavor. \u00a0Plus, Blu Pig’s garlic and black pepper sauce is better than its sweet and tangy KC sauce. \u00a0<\/span><\/p>\n

\"\"
Pulled Pork<\/figcaption><\/figure>\n

Moab may be more than a thousand miles from the Deep South’s fabled Blues Highway, but for the hour or two you spend at this delightful eatery, you’ll be transported to the birthplace of the country’s most delicious and melodious pairing<\/span><\/p>\n

Blu Pig BBQ & Blues<\/strong>
\n811 South Main Street
\nMoab, Utah<\/strong>
\n(435) 259-3333
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT:<\/strong> 1 June 2023
\n<\/span>1st VISIT<\/strong>: 28 August 2021
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Excellent<\/strong><\/span>\u00a0\u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$$ – $$$$
\nBEST BET<\/strong>: Gumbo, Voodoo Chicken, Smoked Prime Rib, Smoked Pecan Pie, Tri Tip, Pulled Pork
\nREVIEW #1237 <\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

For many of us barbecue is a noun as in “a social gathering at which barbecued food is eaten.”\u00a0\u00a0 For others it’s a verb (to roast or smoke food over wood using smoke at low temperatures over a long cooking time).\u00a0 For the most passionate and devoted, barbecue is a way of life…even a religion.\u00a0 That religion is practiced by large and small congregations in both outdoor and indoor temples throughout a portion of U.S. Highway 61.\u00a0 The hymns wailed and warbled by choruses of angelic voices are the reason that portion of U.S. Highway 61 is known as the “Blues Highway.”\u00a0 Rivaling Route 66 as the most famous road in American music lore, the portion of U.S. Highway 61…<\/p>\n","protected":false},"author":1,"featured_media":63787,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[8,703,563,553,1152],"tags":[1207,819,734,1202,1204,1208,1206,823,1205,1203,1209],"class_list":["post-58381","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","category-dog-friendly","category-rating-excellent","category-across-america","category-utah","tag-baked-beans","tag-barbecue","tag-biscuits","tag-blues","tag-kc-bbq-sauce","tag-loaded-baked-potato-smoked-prime-rib","tag-okra","tag-pulled-pork","tag-smoked-pecan-pie","tag-tri-tip","tag-voodoo-chicken"],"yoast_head":"\nBlu Pig BBQ & Blues - Moab, Utah - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=58381\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Blu Pig BBQ & Blues - Moab, Utah - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"For many of us barbecue is a noun as in “a social gathering at which barbecued food is eaten.”\u00a0\u00a0 For others it’s a verb (to roast or smoke food over wood using smoke at low temperatures over a long cooking time).\u00a0 For the most passionate and devoted, barbecue is a way of life…even a religion.\u00a0 That religion is practiced by large and small congregations in both outdoor and indoor temples throughout a portion of U.S. Highway 61.\u00a0 The hymns wailed and warbled by choruses of angelic voices are the reason that portion of U.S. Highway 61 is known as the “Blues Highway.”\u00a0 Rivaling Route 66 as the most famous road in American music lore, the portion of U.S. Highway 61…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=58381\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-06-01T06:01:45+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-06T18:07:46+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/08\/BluPig02-1-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58381#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58381\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Blu Pig BBQ & Blues – Moab, Utah\",\"datePublished\":\"2023-06-01T06:01:45+00:00\",\"dateModified\":\"2026-04-06T18:07:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58381\"},\"wordCount\":1804,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58381#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2021\\\/08\\\/BluPig02-1-scaled.jpeg\",\"keywords\":[\"Baked Beans\",\"Barbecue\",\"biscuits\",\"Blues\",\"KC BBQ Sauce\",\"Loaded Baked Potato Smoked Prime Rib\",\"Okra\",\"Pulled Pork\",\"Smoked Pecan Pie\",\"Tri-Tip\",\"Voodoo Chicken\"],\"articleSection\":[\"Barbecue\",\"Dog Friendly\",\"Rating: Excellent\",\"United States\",\"Utah\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58381#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58381\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58381\",\"name\":\"Blu Pig BBQ & Blues - Moab, Utah - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58381#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58381#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2021\\\/08\\\/BluPig02-1-scaled.jpeg\",\"datePublished\":\"2023-06-01T06:01:45+00:00\",\"dateModified\":\"2026-04-06T18:07:46+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58381#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58381\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58381#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2021\\\/08\\\/BluPig02-1-scaled.jpeg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2021\\\/08\\\/BluPig02-1-scaled.jpeg\",\"width\":2560,\"height\":1920,\"caption\":\"Tri Tip\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58381#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Blu Pig BBQ & Blues – Moab, Utah\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,520 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Blu Pig BBQ & Blues - Moab, Utah - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=58381","og_locale":"en_US","og_type":"article","og_title":"Blu Pig BBQ & Blues - Moab, Utah - Gil's Thrilling (And Filling) Blog","og_description":"For many of us barbecue is a noun as in “a social gathering at which barbecued food is eaten.”\u00a0\u00a0 For others it’s a verb (to roast or smoke food over wood using smoke at low temperatures over a long cooking time).\u00a0 For the most passionate and devoted, barbecue is a way of life…even a religion.\u00a0 That religion is practiced by large and small congregations in both outdoor and indoor temples throughout a portion of U.S. Highway 61.\u00a0 The hymns wailed and warbled by choruses of angelic voices are the reason that portion of U.S. Highway 61 is known as the “Blues Highway.”\u00a0 Rivaling Route 66 as the most famous road in American music lore, the portion of U.S. Highway 61…","og_url":"https:\/\/www.nmgastronome.com\/?p=58381","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2023-06-01T06:01:45+00:00","article_modified_time":"2026-04-06T18:07:46+00:00","og_image":[{"width":2560,"height":1920,"url":"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/08\/BluPig02-1-scaled.jpeg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"10 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=58381#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=58381"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Blu Pig BBQ & Blues – Moab, Utah","datePublished":"2023-06-01T06:01:45+00:00","dateModified":"2026-04-06T18:07:46+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=58381"},"wordCount":1804,"commentCount":2,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=58381#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/08\/BluPig02-1-scaled.jpeg","keywords":["Baked Beans","Barbecue","biscuits","Blues","KC BBQ Sauce","Loaded Baked Potato Smoked Prime Rib","Okra","Pulled Pork","Smoked Pecan Pie","Tri-Tip","Voodoo Chicken"],"articleSection":["Barbecue","Dog Friendly","Rating: Excellent","United States","Utah"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=58381#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=58381","url":"https:\/\/www.nmgastronome.com\/?p=58381","name":"Blu Pig BBQ & Blues - Moab, Utah - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=58381#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=58381#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/08\/BluPig02-1-scaled.jpeg","datePublished":"2023-06-01T06:01:45+00:00","dateModified":"2026-04-06T18:07:46+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=58381#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=58381"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=58381#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/08\/BluPig02-1-scaled.jpeg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/08\/BluPig02-1-scaled.jpeg","width":2560,"height":1920,"caption":"Tri Tip"},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=58381#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Blu Pig BBQ & Blues – Moab, Utah"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,520 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/58381","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58381"}],"version-history":[{"count":5,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/58381\/revisions"}],"predecessor-version":[{"id":78640,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/58381\/revisions\/78640"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/63787"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}