For Josh Sacks, chef and co-owner of Oink and Moo BBQ, barbecue is more than just delicious—it’s an obsession.
From experimenting at home, to taking “barbecue vacations” down south through the Carolinas and to Austin, Texas, and studying with some of the best pitmasters around, Sacks has hand-picked the flavors he loves best and learned to re-create them to share with others.
“Every town has their own style: Brisket is big in Texas, pork and ribs are big in the Carolinas, Memphis does dry rub and Kansas City has burnt ends,” he says, explaining how he took what he liked from each of these regions to bring to his restaurant in New Jersey.
Sacks’ obsession with barbecue got him discovered, and before long he was asked to cater private events. The popularity of his barbecue spread, and in 2011 he started a food truck. Not long after, the demand for his food truck led to a brick-and-mortar location in Hampton, New Jersey, which was a bustling sit-down restaurant—until the pandemic hit.
“In a social climate unable to support a large, dine-in restaurant, I had to reinvent the business,” he says. Sacks and his business partner, Culinary Institute of America–trained chef Kevin Trimarchi, relocated to Somerville, which proved to be the perfect spot to introduce the concept of their restaurant and BBQ market.
“I love Somerville. It’s a cool spot that’s growing, especially in their restaurant scene,” Sacks says. “There’s not many places in New Jersey where people congregate downtown, but Somerville embraces its focus on community and events.”
While one can still get ready-made sandwiches, slaws and sauces to go, the restaurant focuses on grab-and-go meals to enjoy at home. “Like me, many people love experimenting with barbecue, and this is a way to help barbecue enthusiasts work on their craft,” Sacks says.
Oink and Moo stocks everything from cooked and raw meats to rubs, sauces, charcoal and even smokers. Its signature to-go offerings include smoked meats, including brisket, pork, ribs and chicken, as well as mouthwatering sandwiches like brisket with a black cherry barbecue sauce, a Carolina pulled pork sandwich and Tex-Mex tacos, along with cornbread and sides, which are made daily.
Everything is slow-cooked ahead of time. “When we’re out, we’re out,” Sacks says. “So come early and come hungry.”
Place an order at Oink and Moo BBQ at oinkandmoobbq.com.
Oink and Moo Chili Recipe
2 tbsp oil
2 onions, diced
3 poblano peppers, diced
3/4 cup of Oink and Moo Chili Mix
1 lb smoked brisket, chopped
1 lb pulled pork, chopped
15 oz can of black beans (optional)
28 oz can of tomato purée
32 oz container of beef broth
Oink and Moo Chili Mix
1 cup cumin
1 tbsp granulated garlic
1 tbsp granulated onion
1 tbsp salt
Heat oil in a Dutch oven on medium-high heat. Add onions and peppers and sauté for 7 minutes. Add chili mix and stir for 1 minute. Add remaining ingredients and simmer on low heat for 45 minutes.