Brian Rowe established Piggy's BBQ due to popular demand. Before he owned the venue, the caterer built a network of devoted clients who would repeatedly inquire, "Where's your restaurant?" Brian—whose fondness for barbecue had won him a reputation as the local sauce glossary—built Piggy's BBQ as an answer, piling its buffet-style service line with signature meats. His respect for classic, smoky flavors comes through in the angus brisket, which slow cooks for 14 hours over pecan wood before gracing plates next to sides of handmade onion rings and garlic mashed potatoes. The menu's other meats include ribs, pulled pork, chicken, sausage, and daily specials.
Though he prizes the tastes of barbecue tradition, Brian rarely ignores an opportunity to invent. He's introduced smoked pork wings and barbecue nachos as creative meal options, and he annually updates a special holiday menu to add to Thanksgiving feasts and support new holidays such as Second Christmas. With the Big Pig food truck, he transports his tangy edibles to tailgate parties and celebrations.
Visitors to the permanent location dine in a family-oriented atmosphere that embraces down-home competition—patrons who call a day in advance can try to eat all 6 pounds of the PorkZilla, a 10-inch pulled-pork sandwich that earns its conquerors a T-shirt, a written record of their victory, and a handyman appointment to replace their jaw hinges.
Whether you select beef, pork or chicken, you’re guaranteed the tender, flavorful taste of genuine, award-winning pit barbeque. With a variety of options for any type of eater, this long-time institution offers something for any palate including barbeque, seafood, steaks, burgers, and sandwiches. Salads and a plethora of southern-prepared vegetables rounds out your dining experience. Kid-sized meals are available, as are sweet, mild, or hot store-made BBQ sauces in pint, quart, and gallon-sized containers. No meal would be complete without a Goodman’s made-from-scratch dessert such as peach or blueberry cobbler served warm with real whip cream, pecan pie, or cake (chocolate or red velvet). Dine in, takeout, drive through or have your order delivered. A full range of catering services is available.
Up in Smoke Pit BBQ's kitchen floods with the aroma of slow-smoking meat, as a team of smoke-savvy culinary artists whip up homemade dishes inspired by barbecue regions across the country. Texas-style Angus beef brisket, Carolina pulled pork, and dry-rubbed Memphis-style ribs pair with homey sides of creamy cole slaw, fried okra, and cornbread muffins. The menu even pays homage to two of the owners' vegetarian wives with meat-free options such as vegan riblets and banana pudding made from sentience-free fruit. Glasses of beer and wine perch upon dining room tabletops, which spread out beneath dark-wood walls and the piercing gaze of a mounted longhorn skull. For breakfast, Up in Smoke Pit BBQ serves up platters of eggs alongside brisket or pit ham, omelets, and breakfast sandwiches.
A Macon staple since 1935, Fincher’s savory smoked fare and signature sauce is the first of its kind to leave orbit, traveling on two separate space missions at the request of an astronaut. Topping the streamlined menu is the barbecue pig, a classic chopped-pork sandwich ($2.28), which pairs perfectly with french fries ($1.59) or a cup of brunswick stew ($1.10). The chicken plate ($6.85) unites a half pound of the prized protein with fries, slaw, and buns. For fall-off-the-bone goodness, sample the slow-cooked St. Louis rib plate ($7.99), accompanied by three sides and a succession of satisfied lip smacks.
Fresh Air Bar-B-Que's owners, David and George Barber, preserve family recipes passed down by their grandfather and continue to slow-cook barbecue pork, Brunswick stew, and a menu steeped in traditional Southern flavor harking back to the restaurant’s 1929 founding.