Pyro Pigs Kansas City

07/27/2026

Still think this might work…!

Fellow Pigs…. Could work…!

07/25/2026

Deboned whole chicken breast, pounded out, spread a layer of finely chopped trinity and andouille... light dusting of Cajun seasoning then rolled roulade style with a bacon weave over wrap… cooked sous vide 4 hours @ 154° chilled and smoked 2 hours to internal of 148°… didn’t disappoint… damn skippy

07/02/2026

Absolutely love smoked meatloaf…I have smoker set @250° … will cook 2.5 to 3 hours… using completion blend of pellets, hickory, oak and cherry

04/03/2026

In Arkansas with Pyro Pigs co-founder Dan Carpenter .... It been a play with your food kind of week... Bone in Rib pork roast.... then last night Dan cook a steak house worthy beef tenderloin, his famous baked potato with broccoli and cheese sauce