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Pig-n-Chik Restaurant Review: No one comes to Pig-n-Chik because of the décor --- there’s nothing fancy here. But you will find beautiful slow-smoked barbecue yielding moist pulled pork and ribs at Jim Graddy and Bill Marrack's operation; one may also opt for beef, turkey (hot or cold), chicken or "Uncle Rick's" hot-smoked salmon, also available cold. The house sauce is a thick, tomato-based concoction that complements the brisket (be sure to order it with the fat cap), but on the pulled pork we prefer the thinner Eastern Carolina vinegar-pepper or South Carolina-style mustard sauces. Brunswick stew is peppery and has good body, although purists will quibble about the lima beans. Baked beans are similarly spiced. Desserts include pies and banana pudding, and one may also assemble the Bubba lunch --- a Moon Pie and RC Cola. Bring a bottle of wine to go with your 'cue --- a rosé, a slightly chilled Beaujolais or a Grenache/Syrah blend would pair well, and the corkage fee is just $5. Also located at Fountain Oaks Shopping Center, 4920 Roswell Rd., 404-255-6368; and 1815 Briarcliff Rd., 404-474-9444.