Known as the “Whole Hog Guy” in Houston, Patrick Feges is a self-taught pitmaster and Purple Heart recipient from injuries sustained during a tour in Iraq. It was during his recovery that he was hit with the BBQ bug. Armed with an old, worn-out Brinkmann smoker and plenty of tenacity, Feges experimented through trial and error before deciding to attend culinary school at The Texas Culinary Academy, the Cordon Blue, in Austin. Then, working his way through the ranks in some of Houston’s best kitchens, he began selling non-traditional smoked cuts from a BBQ trailer. Fast-forward a few years, and Feges and his chef-wife, Erin, are in the midst of opening their first BBQ restaurant together.