Pitmaster Bryan Tyrell began his passion for food in a small rural farmhouse in Kansas where Sunday Dinners were a big deal. He took the passion for food he learned from watching his mom and along with college buddy Jeff Steheny, was part of the competition BBQ team, Slaughterhouse Five, culminating with them winning the American Royal World Championship 2 years in a row! Bryan was the original smokehouse manager at Oklahoma Joe’s BBQ which was voted “Best BBQ restaurant in the world” by Zagat and “One of the 13 places you must eat at before your die” by Anthony Bourdain.
Co-owner and fellow DEADHEAD, Elliot Harris, started off working on Wall Street before he entered into the restaurant business. He decided in 2014 to get out of the financial advice business and into the restaurant advice business. Elliot has had a successful career advising restaurants throughout the United States and has successfully launched several franchise concepts. After a chance meeting between Elliot and Bryan, a friendship developed. Recipes were shared and the desire to bring true cafeteria style BBQ to Florida became a reality! PIGSTY was born. Both Bryan and Elliot are overflowing with PASSION for the business, plus the food is bomb, that’s a recipe for success! PIGSTY is located just off of I-95 on Boynton Beach Blvd. in Boynton Beach, Florida.
To begin with, EVERY SINGLE THING on the menu is made from scratch and in-house. I took a tour of the kitchen before our meal and I have to say, I’ve never seen a cleaner kitchen in my life (not even my own). PIGSTY’s kitchen manager runs a very tight ship! The French fries are hand cut every single day, 200 pounds a day to be exact! The onion rings, which are also made every day by the “onion ring whisperer” whose ONLY job is to come in and make these almost world famous rings! Oh, and then you dip them in the homemade ranch dressing and have a mouth orgasm! Grandmama’s cheesy mac is made “24/7/365” and is the best side item at PIGSTY, for sure. The Roadhouse Beans were a delicious and new twist on the classic Brunswick stew, excellent!
The kitchen goes through 12,000 pounds of protein per WEEK! 12,000 POUNDS OF MEAT, WHAT!?!?!?! They have 2 giant smokers that handle all that, and if you’re a Grateful Dead fan like Elliot and I, then you’ll really appreciate the fact that he named the smokers Althea and Bertha! The proteins that PIGSTY is currently serving up to guests are Brisket, Pulled Pork, Turkey (plus new addition smoked Turkey legs), Smoked Ham Sausage, Pastrami, House Smoked Salmon, Smoked Wings, Homemade Sauasge and smoked Ahi Tuna fish dip. All amazing, but we had some favorites for sure.
I asked my eating partner (no I didn’t eat all this alone, although I could, don’t doubt me) to rank his favorite 3 items we tried, I did the same, and the verdict was unanimous: RIBS, SMOKED WINGS and the FISH DIP! We couldn’t rank the sides because we really loved them all, but if I had a gun to my head, I’d have to go with the onion rings. It was truly a meal/feast that won’t soon be forgotten!