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Flavor Is The Secret To Chub's Blue Pig BBQ

By S. Mathur

It started as a hobby and has become a thriving catering business. Owners Amy Diaz and her husband Pete have just opened their first brick and mortar store in Attleboro MA to meet the growing demand.

"We had an annual family pig roast which started to spread to friends that wanted us to do pig roasts for them," she said. "In 2015 we decided to try to make a business out of it. It's a huge step for us as we are only a husband and wife team who also work full time jobs on top of the BBQ gig."

Customers are glad they took the step, because the couple bring great experience and special recipes to the job.

"We have been told that one thing that sets us apart is our flavor," Diaz said. "We use a variety of home made dry rubs, combined with the right temperature and time results in a flavorful meal. We take pride in the finished product and want our food to not only taste good but look good as well."

Diaz's husband Pete is the pit master. He trained at the Johnson and Wales Culinary Arts School and puts a fine-dining spin on the BBQ offerings.

"We offer a diverse BBQ menu from all different regions," Diaz said. "Texas style brisket, Northern Carolina style pork and Kansas City Style ribs. We also specialize in whole pig roasting and spent the last year and a half doing catering for various pig roast parties."

One of the secrets to great BBQ is time, according to Diaz. It takes 10 to 24 hours to properly smoke quality food, and choosing the right hardwood logs is a key to the smoking process. For Diaz and her husband, it feels more like a sport than work. The menu includes everything from traditional spareribs, corn on the cob and cole slaw, to buffalo chicken wings, hamburgers and hot dogs. Sides of baked beans and mac n' cheese round off the corners.

Food is cooked on site and the full pig roast can serve 50 to 75 people. For smaller parties, there is a drop off option available. Chub's Blue Pig BBQ also wins competitions. On the first time out at the Ocean State BBQ Festival last year, they took 2nd place prize in Ribs and 3rd place for best overall BBQ. Not surprisingly, the catering calendar is fully booked for this year and Diaz looks forward to being able to to do this full time.

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