Checkered Pig BBQ | Our Story
From firehouse cookout to BBQ champion
Tommy Houston didn't set out to open a restaurant — he just volunteered to roast a pig at a firehouse event, and everyone raved. That was the start of something he's been perfecting ever since.
The firefighter who built his own pit
Tommy spent 17 years refining his technique on the job. In 1997, he and Lisa opened Pigs R Us — later renamed The Checkered Pig — and brought that food to a proper table.
The method behind the smoke
Our hams smoke low and slow, using bone-in uncured hams for a leaner, more flavorful result. No shortcuts — and the first bite makes that clear.
The trophy case
More than 250 awards nationwide, including a Grand Championship at the Jack Daniel's World Championship Invitational Barbecue. Tommy's trophy case is one of the most crowded on the circuit.
One location, one standard
Find us in Martinsville, Virginia — open for dine-in, take-out, and catering year-round. Signature sauces and rubs ship anywhere in the country.