Five Pigs BBQ started back in 2009 when Pitmaster Harry Graham, AKA Head Hog of the Trough, traveled to the four main regions of BBQ in the United States: North Carolina, known for the chopped/pulled pork, Memphis, Tennessee known for their ribs, Texas, known for their beef BBQ with brisket being their specialty, and Kansas City, which is a melting pot for all BBQ. Great BBQ is cooked at low temperatures for many hours to break down the meat to a succulent taste that will have your taste buds craving more. Great BBQ doesn’t need sauce when it’s smoked properly over wood. Five Pigs BBQ uses multiple types of wood starting with oak, then hickory, and finishing off with apple and cherry woods.
During Harry’s trip throughout the four regions of BBQ he learned and mastered his craft to bring the best BBQ to the East Coast. He and his team entered national BBQ competitions and in just their second competition won first place with their pork.
Harry has also been trained by award-winning Pit Masters Myron Mixon and Rod Grey. Most people ask why there are only 4 pigs in our logo. Well, as the story goes, “The fifth pig went to market.” We’ll leave the rest up to you as to what happened to him!