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.