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The guy by the cash register takes the order -- one large barbecue pork sandwich -- and asks the question that raises a question.

"You want mayonnaise on that?"

The customer pauses; his face has a quizzical look that says, "On barbecue?"

A Whitt's Barbecue representative here from the home office in Nashville chuckles.

"That's the expression I've been getting," he says.

He's been seeing the same expression for several days. Fresh from the home office in Nashville, the Whitt's training team is in Blount County to help get the company's newest franchise up and running. The Middle Tennessee folks found out quickly that lots of locals expect to find thick tomato-style sauce on their smoked meat.

Now, Whitt's is ready to convince people there's more than one way to serve up succulent, smoked hog.

Mike and Teresa England, of Maryville, opened a Whitt's franchise Oct. 14 at 355 Gill St., Alcoa, in the Foothills Marketplace center.

As Teresa explains, the new Alcoa Whitt's is the culmination of her husband Mike's dream of having a business of his own and his love for barbecue. He'd been in sales since graduating college, and as he traveled town-to-town, he'd always sought out the best smoked meats.

"He'd find a little barbecue place somewhere everywhere he went, and that's where he would eat."

At home, he was fascinated watching the TV shows featuring barbecue chefs.

Teresa and Mike knew about Whitt's because they both grew up in the Nashville area. Counting the new Blount County location, there are 23 Whitt's franchises, mostly in or around Nashville. Some of the Whitt's are strictly drive-throughs, which was perfect for Teresa when she had to grab and go.

"I would take my lunch break, run to the mall, and there was a Whitt's right on the way. You'd run by there, get one and go," Teresa says. "Mike and I both grew up loving it."

The time came when the Englands decided to look at Whitt's as more than a meal. Teresa is settled in her job. She teaches fourth grade at Sam Houston Middle School, loves doing it and will continue there. But Mike was ready to settle into a profession off the road. Why not run a restaurant?