The Flying Pig BBQ
Don’t look up in the skies to find The Flying Pig BBQ! Pitmaster, David Greggs tells how he got started with the Flying Pig BBQ, what you can expect from them, and how does the pig fly in this Food Truck Q&A session.
What do you serve? Tell us about your meat!
In addition to the basics that most BBQ joints serve like brisket, pulled pork, ribs, etc, we also serve some specialty things like our B-52 sandwich or the Loaded Avocado. The B-52 is an amazing sandwich that starts off with our locally sourced hoagies that we add a layer of our 7 Cheese Mac & Cheese, followed by one of our specialty bacon wrapped sausage combos, cheese, then topped with pulled pork and / or chopped brisket and finally topped with MORE CHEESE! For a smaller and fresher feel the Loaded Avocado is amazing. We start of with a large sliced avocado with pulled pork on top. From there we add cole slaw and our sriracha mayo. The combination of cold, hot, cols and spicy is a combination that can’t be resisted.
What got you started on the food truck for The Flying Pig BBQ?
After spending 30 years in healthcare and over 20 as a Registered Nurse (with the last 10 in corporate positions), it was time for a change. I traveled most every week for work and I finally quit my job and became a stay at home dad. After about a year and a half I decided it was time to get out and do something new. We had always been the people who had 3-4 big cookouts at our house every year with 20-50 people over. Everyone told me I should open a restaurant. I had also finished up my pilots license and instrument rating as a pilot shortly after quitting my job, so it was between continuing on my training to become a flight instructor or opening a BBQ food truck, hence The Flying Pig was born.
Let’s talk about the design of the food truck. What made you go with your truck?
We actually custom designed and built our trailer specifically for this. Our “28 feet of BBQ Mayhem” was custom built by Aluminum Trailer Company in Indiana with the twin custom smokers being build by Pitmaker in Houston, TX. It pretty well has everything we need, including a bathroom on the front. We are totally self sufficient.
How does the pig fly?
It’s magic! But the magic comes from our customers and our team and making them happy. You just can’t beat when someone tells you how wonderful the food is or you see the same faces following you around OKC to get your food.
What can people regularly expect from you?
Our goal is to serve great food, have a lot of fun, and hopefully make a little money. We feel if we focus on the first 2 things, the third will take care of itself. We strive to give our customers great food, good value for their money, and excellent service. The team loves to come up with new ideas like our B-52 sandwich, loaded avocado, or spicy Mac & Cheese. We also provide customized catering for private parties and weddings. When people ask, we do our best to please.
What’s a typical day like?
It depends on the day, but it usually starts off early. Some people are “low and slow” BBQ, but we do “hot and fast”, which means we have meat in the smoker 6-8 hours before it’s time to serve instead of 12-18 hours. This means some very early mornings are in store. Usually about 2 hours before service, the rest of the crew comes in to help finish prep, clean up from the morning and get everything ready to go. We then head out for the service, whether it’s lunch, dinner or an all day event like Bleu Garten, we have to ensure we have everything we need for the day. After service comes about 2 hours of cleaning before everyone heads home for the night. Luckily we have a great crew so while I come in very early, they typically stay late to wrap up cleaning.
What are some of your usual spots and where can people go to learn more about your truck and where you’ll be located?
We are usually at Bleu Garten 1-2 times a week, Heard on Hurd in Edmond every month and The Patriarch in Edmond a few times a month. Aside from that, we are out and about at different office complexes or one off events. We try to put our weekly schedule out on Twitter and Facebook. For those that aren’t on social media, we have our Twitter and Facebook feed on our website at theflyingpigbbq.net. You can also download The Truck It App on your smartphone and see where all the best trucks are every day.
What if someone wants to book you?
As a customer, please realize that the best trucks book up months in advance. We receive calls daily asking us to come out next Saturday or even the next day. We wish we could accommodate but can’t always do it. Please call us anyway, the earlier the better. If I’m busy we have a long list of great trucks I will refer you to. Also, there are people, companies, organizations and web sites out there trying to get you to book trucks through them. Most of these charge anywhere from 5-20% of the trucks gross sales for the booking. If you call us directly you will most likely save yourself money in the long run instead of going through one of those services.
Anything else you want people to know? Any records for fun facts you want to share?
We opened in March of 2014, so we are in our 3rd year. Last year we were voted Top 5 Food Truck AND Top 5 BBQ Restaurant in The Daily Oklahoman’s Readers Choice Awards. While we didn’t win either category, we were very proud of that considering we were only into it about a year and were going head to head with brick and mortar BBQ joints that had been around for years. We are also Top 5 in both of those categories this year, so get out and VOTE FOR THE PIG! We were just a new food truck! We also won the Carne Diem Chili Cook Off last fall put on by VI Branding. It has some very distinguished past winners like Bruce Rinehart from Rococo and Dave Cathey from The Oklahoman. For me to even be mentioned in the same breath as those guys is an accomplishment.