Preppy Pig BBQ - Warren, RI

these tasty morsels are amazing! we halve the jalapenos, de rib and seed them, stuff them with sharp vermont cheddar, wrap them in our homemade thick cut bacon, and drizzle them with vermont maple syrup, then smoke them to perfection, producing a semi spicy, yet sweet, bacony, cheesy starter guaranteed to leave you wanting more!

our garden salad is simple and a great compliment to your bbq. baby spinach, mixed greens, cucumbers, seasonal tomatoes, and a dressing consisting of local honey, balsamic vinegar, and olive oil. crisp, fresh, and a nice balance to your bbq!

our waldorf salad is traditional with a twist! rather than weighing the dressing down with mayonnaise, we use greek yogurt and mix it with local honey, lemon zest, and fresh squeezed lemon juice. we then mix the dressing with fresh sliced granny smith apples and walnuts. the dressing gets tossed with mixed greens and gives you a fresh, light option to your bbq.

our mac n cheese consists of sharp vermont cheddar for a rich and nutty undertone, gruyere for a smooth and salty flavor, and american cheese for a rich, gooey compliment to the perfect mac n cheese. we bake it with a cracker crust and serve it up as a delicious side to your bbq!

baked from scratch and baked to perfection by the most spectacular woman i know, my mother, ginger b. desocio.

we make our own sausage and start just about every bbq off with passing these delicious appetizers around to get you ready for the bbq feast to come! we do a smoked chicken, garlic, granny smith apple, sage, and pepper sausage and a traditional, natural cased pork sausage. both of which are smoked for 3 hours over hickory wood and served with our homemade carolina style sauce. this is simply the perfect way to kick off your event!

our coleslaw is different than your average coleslaw! again, swapping out mayonnaise for greek yogurt, giving you a healthier, lighter, more flavorful slaw mixed with local honey and a few other fresh ingredients producing a crisp addition to your pulled pork sandwich or the perfect side to your bbq!

we do whole sides of northern atlantic salmon slow smoked for roughly 4 hours. for the first hour we do a drizzle of local honey and let it caramelize on and soak in to the fish. for the last 3 hours, we apply a dry rub and let it smoke and set in to the salmon producing and end product dubbed candied fish by all who try it and continues to turn non salmon believers to salmon enthusiasts!

the true test of a perfect rib is not needing sauce, and not cooking them to the point they fall apart and fall off the bone! a nice bark and a slight pull of the bone is what really sets them apart. a real art form! preppy pig bbq ribs simply dont need sauce! we do dry rub and smoke these ribs for 5 6 hours over hickory wood. whats a real bbq without ribs anyways!

we use a combination of zucchini, different types of squash pending on whats in season, red onion, and portobello mushrooms and smoke them along side of your other entrees. we smoke them in a foil pan being sure to separate them from other entrees in case you live a more vegetarian lifestyle making sure we dont cross contaminate! we use a a mix of spices and smoke the veggies over hickory wood giving you a unique flavor and mouthwatering result! if you havent had smoked portobello mushrooms, you should!

our pulled pork starts with the pork shoulder and boston butt, dry rubbed with a combination of 16 different spices and brown sugar. the dry rub produces a mouth watering bark and penetrates the shoulders and butts perfectly giving you a tender, juicy pulled pork you wont even need our homemade sauces with but they are also so good youll want to add them anyways! the pork is smoked over hickory wood for a minimum of 10 hours in traditional smokers or cookers built right here in rhode island.

this brisket is not your oven baked, slow roasted brisket! we use a simple dry rub consisting of different salts, peppers, and a few other ingredients ultimately producing and incredible flavor even the most hardened texas bbq enthusiasts approve of! we rub the briskets 24 prior to and slow smoke them for a minimum of 12 hours over hickory wood giving you a traditional bbq brisket unlike anything youve ever had!

using a similar dry rub used on the pulled pork, we use the tastiest parts of the chicken and smoke them for up to 6 hours over hickory wood. the dry rub and glaze applied during the smoking process gives you a tender, extremely juicy, fall off the bone bbq chicken and the perfect compliment to your bbq!

please inquire as to what keleighs whoopie pie of the moment is!

specialty of the pitmaster! whats better on a hot summer day than a very tart, very sweet key lime tart?!?!

you have your choice of either coconut creme or chipotle chocolate.

these tasty treats are fantastic and boast the perfect chip to cookie ration. simply amazing!

please ask about our gluten free desserts made special for preppy pig bbq by our wonderful friend jill puleo of sugarbird bakery.