About Us

In the rolling hills of Western Pennsylvania, Sam and Greg were known far and wide for their unwavering love of barbecue. Their passion was so intense that it often led them on an adventure beyond their borders, seeking the smokiest, juiciest, and most succulent barbecued meats across the United States.

Sam and Greg had been lifelong friends, bonded not only by their love for food but also by their insatiable curiosity. They met in High School and quickly discovered that their palates were attuned to the mouthwatering flavors of slow-cooked meats and savory sauces. Their friendship grew into an epicurean journey that would take them to every corner of the country.

Their travels began in the deep south of Texas. The Lone Star State was a treasure trove of barbecued delights. Sam and Greg roamed through the quaint roadside joints and the bustling city restaurants, sampling tender brisket, spicy sausages, and smoked ribs. They watched the pitmasters at work, tending to the smoking pits with an almost religious dedication. It was in Texas that they learned the true meaning of patience in barbecue – how hours of slow cooking, with the right blend of spices and woods, could transform a tough piece of meat into a melt-in-the-mouth sensation.

Next, they headed east to the Carolinas, where barbecue was all about the sauce. They tasted the tangy vinegar-based concoctions of North Carolina and the sweet and smoky tomato-based sauces of South Carolina. The flavors were as diverse as the landscapes, and the two friends made notes of the regional differences that would later inspire their culinary creations.

In the heart of Kansas City, they discovered a barbecue mecca. The city's love for barbecue was evident in the many smoke-filled restaurants, each with their own unique styles. Sam and Greg indulged in slow-cooked ribs covered in a thick, sweet, and sticky sauce. They marveled at the pitmasters' precision in balancing the flavors and admired the city's passionate barbecue culture.

Their journey took them to the smoky mountains of Tennessee, where they tasted the sultry, sweet, and spicy nuances of Memphis-style barbecue. Pulled pork, wet ribs, and coleslaw combined to create an irresistible explosion of flavors. They even got to enjoy some live blues music while savoring the southern culinary treasures.

After traveling through the barbecue capitals of America, Sam and Greg were ready to embark on their own culinary adventure. They returned to Western Pennsylvania in 2021, inspired and armed with the knowledge and skills they had acquired. It was time to create something special, something authentic, something that would pay homage to the rich and diverse traditions of American barbecue.

With the aroma of hickory and oak filling the air, Sam and Greg opened "Pig Iron BBQ." The name was an ode to the hardworking spirit of their region's industrial history and the iron will they possessed to perfect the art of barbecue. In their home town of Ellwood City, in Western Pennsylvania, they crafted a menu that honored the flavors they had encountered on their journey. Their barbecue was a symphony of Texas brisket, Carolina sauces, Kansas City ribs, and Memphis pulled pork, all cooked to perfection in the steel pits they had custom-built.

Pig Iron BBQ quickly became a beloved member of the community, drawing in patrons from near and far. The couple's passion for barbecue and their dedication to authenticity paid off. Their business was a testament to their love for the craft, and the people of Western Pennsylvania couldn't get enough of it.

Sam and Greg's journey across the barbecue belt of the United States had come full circle, and their love for this craft had found a permanent home. They had brought the best of American barbecue to Western Pennsylvania, creating a culinary destination where the smoky aroma of love and tradition permeated every bite.

Their love for barbecue had not only strengthened their friendship but also brought the flavors of the United States to their own backyard, ensuring that Western Pennsylvania could savor the true taste of barbecue. Sam and Greg had indeed turned their passion into a delicious legacy, and Pig Iron BBQ would forever remain a testament to their love for the art of barbecue.