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Piggy’s BBQ: Tallahasssee’s Newest BBQ Joint

October 1, 2009

This afternoon my boss and I headed over to Piggy’s BBQ on Capital Circle NE.  I had driven by it earlier in the week and after checking out their website decided to give it a shot.  Piggy’s is Tallahassee’s newest place for BBQ and unlike many of their competitors is locally owned and operated. 

As a fan of local establishments I was hoping that Piggy’s would not disappoint.  After checking out their menu, that is written on the wall behind the food line, I settled on a pulled pork plate.  After a decent portion of pork was put on my plate my two sides, french fries and macaroni and cheese.  The lady dishing out the sides became known as the Portion Nazi when we got to our table as she gave me one tiny scoop of mac ‘n cheese (which was good) and 10 soggy fries.  To make matters worse, the fries were cold even though I asked her if they were fresh as she plopped them on my plate. 

However, as I have said before BBQ joints are about the meat and I was not about to say the heck with Piggy’s as a result of cold fries and two teaspoons of mac ‘n cheese.  Sadly Piggy’s appears to be temperature challenged as the pork, like my fries could be described as less than hot.  However, the pork did have good flavor and in addition to the meat there were some nice pieces of bark mixed into my serving. 

I also sampled a piece of the brisket my boss ordered which was fantastic.  It had a great flavor, a nice smoke ring and was perfectly cooked.  Normally I am not a fan of brisket but next time I visit Piggy’s I think I will order it instead of the pulled pork. 

The sauces were also great and I give them a lot of credit for venturing outside of the ketchup based mainstream.  My two favorites were the vinegar based sauce and the regular mustard one.  They are by far the best sauces at any BBQ place in Tallytown.

Overall, I would go back to Piggy’s and would make two suggestions.  First, turn up the heaters in the water pans to keep the food warmer and second, fire the Portion Nazi who rations side items. 

Piggy's BBQ on Urbanspoon

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5 Comments leave one →
  1. paula glisson permalink
    October 4, 2009 11:02 am

    greg and i tried piggy’s the other night, we thought it was pretty good. try the ribs and sweet potatoe casserole next time!

  2. October 8, 2009 7:31 am

    What’s piggy doing up there in that picture?!?

    Ewww!

  3. October 8, 2009 8:59 pm

    No idea but nothing says come and get it like a pig dropping his pants in front of a smoker.

  4. October 13, 2009 11:43 pm

    I’m the owner of Piggy’s and truly appreciate any and all feedback. First thanks for trying us out. Temperature of the fries has been the number one complaint and there isn’t a day that goes by that I don’t try to resolve that problem. I’m probably tossing more fries than most other restaurants because of this. There are certain times, primarily lunch-rush, where this isn’t a problem as they are moving quickly. I’m working to get a heat-lamp for the serving line which is probably the only way I can resolve this but space is the issue.

    In regards to portion sizes, I’m partially to blame for this. I don’t like the “rounded” portions we are putting on plates as I think they look too commercial but they are the same size every time. Typically restaurants use a 4oz portion for sides. I could put 4oz on your plate with a “disher spoon” and then 4oz with a standard spoon and make one look bigger. Bottom line is don’t get angry at the people on the line as they are only doing what they are told to do. Lately I’ve been complimented on the size of our portions so hopefully we have that issue resolved.

    On the fries, just like the green beans, the portion sizes are difficult given those are portioned with tongs. There is a lot of room for error with these that can either upset you the customer or me the penny-pinching owner! I’d rather make less money on those two sides and have a happy customer.

    Lastly on the temp of the pork. The challenge with freshly pulled pork, and yes we are pulling it all day long, is to keep the temp high enough where it stays moist and flavorful without drying out. Again another issue that I deal with daily so we can deliver a high quality product.

    Please ask for me the next time you come in. Also make sure to try the Au Jus dipping sauce for the brisket.

    Brian

    • October 14, 2009 7:43 am

      Thank you so much for the comment! I will be definetly be back and when I do, will order the brisket with the au jus. It is nice to have a local BBQ joint and I hope y’all do well.

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