We Know Our Meats
From a backyard hobby to four restaurant locations, Smoking Pig BBQ Company has enjoyed a fun and fabulous journey thanks to you, our customers.
About Smoking Pig
Serving The Best Slow-Smoked Barbecue Since 2011
After a career in the Technology industry, Paul was ready to leave it behind and follow his dream. After his service in the military, Paul worked his way through college first as a busser and then as a waiter. This gave him a taste of what it is like to give customers a joyous experience while dining out, and remains the overarching reason for being in the business even now.
Taking the leap, he asked his wife, Jessica, if she was interested in perhaps doing a little catering to see how it might go. To his surprise and delight, she said “Sure! Let’s try it!” Without that support, it would have been impossible to even set out on this venture.
During this time, Paul had been learning BBQ, chatting with friends and groups online, trying out recipes, burning things and starting uncontrolled, but thankfully small, fires. The thing about BBQ is that it is not “set oven to 350 and cook for one hour”. It was a ton of variables that all had to be managed each and every cook in order for the result to be successful. He was hooked on the challenge of it all.
They quickly learned that they needed a real commercial kitchen, and in the process of looking for one to use, they came across the location on 4th St., where the Mexican Food restaurant owners wanted out. Thinking “I’ll be out of business in about 7 months, the industry average”, Paul took over the lease, put a hand made sign that said “BBQ” on an A-frame out by the driveway, and they were off. Paul was Pitmaster, Line Cook, Prep Cook and Server. Jessica ran the Front of House when she could get away from her other job. After cooking overnight, Paul would often sleep on the seats in the restaurant, until one day, a lovely lady opened the door and said, “Are you open?”
Since that time, we have been so very fortunate to have built a huge family of wonderful people who enjoy our style of BBQ. We are humbled and eternally grateful to everyone who loves BBQ and especially to the BBQ aficionados, the true believers, who recognize our commitment to traditional BBQ slow cooking methods.