If your mouth starts watering when someone mentions barbecue, there's a new pig in town — or hog, rather. With hefty portions for very reasonable prices, Hog Island is worth checking out if you're on a tight budget but can't resist a good rib. The takeout counter opened last month in Kaimuki when owner Wayne Kauppi brought to O'ahu the Memphis-style barbecue that he's been tantalizing San Francisco barbecue fans with for the past four years. The secret is the Wham-Turbo Cooker, which has an unusually long cooking time, averaging 12 to 14 hours for the beef brisket and pork butt, and three to four hours for the chicken and baby back ribs. With just a few of these special cookers west of the Rockies and one sitting pretty in the Smithsonian Institution, Honolulu is lucky to have one. The result? Fall-off-the-bone baby back ribs, pork and brisket.

HOG ISLAND

1132 11th Ave. (In the Kaimuki public parking lot near Big City Diner)

388-7784