From boardroom to ballroom, backyard to "I do," our BBQ brings people together faster than you can say "pass the sauce." Why stick with ordinary when slow-smoked perfection awaits?  Catering Menus and Prices are available in the above website link.

We pride ourselves on using only fresh, local ingredients and the finest brisket, pork, ribs and chicken available. Everything is made from scratch including the buns, rubs, pickles, sausage and sauces.  We have your taste buds covered.  Each sauce is created to represent a region from the South: Memphis Style, Mustard Sauce from South Carolina, Dip from North Carolina, Alabama White Sauce or our very own hot sauce.

Pig in a Pickle’s Damon Stainbrook worked in the restaurant business as a chef since the early 90’s when he worked for Executive Chef Bradley Ogden at Lark Creek Inn. Since then, he has worked in a variety of capacities at high end restaurants in San Francisco including as Poissonier at Heights Restaurant, Grill Cook at One Market Restaurant, Lead Line Cook at American Bistro, and finally as Sous Chef under Thomas Keller at French Laundry.