INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Josh Toney, Owner and
Chef, Big Rig’s BBQ
Big Rig’s BBQ
226 Center Road Plaza, Monroeville;
412.646.5250, bigrigsbbq.com
On the Menu:
Smoked meats in hickory and fruit woods
available in quarter-pound or half-pound
portions—from the Texas Style Brisket, a
14-hour smoke prime brisket with a salt
and pepper rub; the Sliced Pork Belly,
a four-hour smoke made with a house
blend rub with apple and mesquite wood;
and the Bardine Kielbasa in original or
cheddar jalapeño, a local kielbasa, to the
Pulled Pork Shoulder, a 14-hour smoke
of hickory and cherry wood, and Baby
Back Ribs, a four-hour hickory smoke
with a house dry rub. There is also Glazed
Pork Belly Burnt Ends in a sweet heat
rub along with a sweet and sour glaze
and the Big Rig’s Family Platter, which
includes a quarter-pound serving of all
the smoked meats, half-rack of baby back
ribs and a choice of any two 16-oz. sides.
All sandwiches, such as the Brisket Grilled
Cheese, The Double Pig, the Classic Pulled
Pork, the 14-hour Smoked Shoulder and
the Nashville Crispy Hot Chicken, include
a choice of Pit Beans, Sweet Slaw or Corn
Bread.
Plus, guests can add any smoked meat
to the BBQ Chopped Salad, made of a
Romaine and iceberg mix, cherry toma-
toes, cucumber, pickled red onions, and
cheddar cheese with a side of corn bread.
The Lil’ Rig’s menu offers Grilled Cheese,
Lil’ Rig’s Pulled Pork Sandwich, Lil’ Rig’s
Chicken Tenders and Lil’ Rig’s Ribs along
with classic sides and light sweets to top
off the BBQ feast.
Q A
Describe Big Rig’s BBQ.
A chef-driven smoked meats,
craft sandwich and barbecue
restaurant.
What led you to becoming the owner?
I’ve been a chef for more than 20 years and I’ve
always wanted to do my own thing. My origins
in cooking are Italian and pasta dishes—it’s my
first passion. When I decided to open an Italian
restaurant, it took my wife, Susan, and me three
to four years to find the right location and we
just couldn’t. Coincidentally, this past summer
my two buddies and I took a trip to Cleveland
to see the Cavs play. We ended up eating at
the Michael Symon restaurant called Mabel’s.
We were blown away by the food and it was
then I decided this is what Pittsburgh needed.
During this time, I was still the executive chef
at Cenacolo in North Huntingdon and I was
there for six years. But, I began transitioning
into BBQ and bought a smoker. This area was
begging for something different, especially
Monroeville, and a lot of our customers are
thankful for a fresh outlook on food. We took
our team to Cleveland to tour Mabel’s and
they were super inviting. I asked questions
and picked their brains regarding barbeque
techniques. It was then I decided to make the
BBQ scene amazing in Pittsburgh.
Racks of BBQ at Big Rig’s BBQ.
What is the meaning behind Big
Rig’s BBQ?
Riga is a nickname my friends gave me. It was
coined for my last name Toney. Together, Riga
and Toney is rigatoni. It stuck. From that it
morphed into just Rigs and Big Rigs over time.
What is your favorite go-to ingredient?
I always use salt—it goes a long way. I also use
olive oil or butter, too.
What kitchen tool can’t you live without?
It’s understood that in the kitchen everyone
has their own knife. I’ve built up my knife set
throughout the years. I use a Japanese knife
called a Shun and it stays razor sharp.
Other than Big Rig’s BBQ, where is your
favorite place to eat in Pittsburgh?
For fresh pasta, it’s Cenacolo. I also like
Gaucho in the Strip, or Soba in Shadyside for
Asian food.
What advice can you share
with a novice?
Make sure you’ve worked every position in
a restaurant. That includes food prep, doing
dishes and working the line. In this industry
you give up weekends, holidays and family
time. I wanted to open Big Rig’s BBQ to make
more time to see my son Joshua, who is 9 and
my best buddy, along with Susan—who has
worked in the restaurant business her entire
career and understands the long hours and
what it takes. She is super supportive and our
family-run business reflects all the sacrifices
and successes.
What’s the next big food or dining trend?
Fast, casual dining where customers get a full
dinner for themselves and their family. You get
your dinner on the table immediately and it’s
convenient. For example, larger cities are doing
ghost restaurants and are using companies
such as DoorDash, Postmates and Grubhub to
facilitate orders. I can see that coming in the
next year or two.. n
The Double Pig with Twice Fried Potatoes at Big Rig’s BBQ.
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—Reese Randall