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Phil’s Pig Out BBQ

Introduction and Philosophy


Hi, I’m Phil Shoyer owner and president of Phil’s Pig Out BBQ.  My wife Nancy and I started our BBQ business in 2005 with one goal in mind: to serve up the very best BBQ possible.


Nancy retired after teaching school for 33 yrs, 27 of which were in Colorado Springs District 3.  I never worked for a company that offered a retirement program, so after 10 yrs in the sporting goods industry and 18 yrs in the motorcycle industry, I tried car sales for a year.  During the last 19 years I would periodically bring my BBQ to my fellow workers who always seemed to give it great reviews. My co-workers would suggest that I open a restaurant; however, a restaurant was more than we wanted to take on.  In February of 2005 we decided on a mobile BBQ food business.  This way we could travel around, do events, festivals, some catering, and street vending.  This way we could set our own hours and schedule.


I love BBQ!  I would eat at every “BBQ joint” that I saw while traveling around our great country.  Unfortunately, I was disappointed more times than I was satisfied with the quality of the BBQ - even at some of the most famous places.  You know what they say, “If you don’t like something, do it yourself.”  So I started doing it myself until I found recipes that suited my taste. Amazingly, the majority of people that eat my BBQ agree that it’s some of the best, if not the best tasting BBQ they have ever had. (see testimonials)


Our goal at Phil’s Pig Out BBQ is to serve the highest quality, best tasting BBQ, prepared fresh daily with our original recipes and rubs.  We use only dry rubs on our meat, and then we slow smoke our meat at low temperatures with hickory & pecan wood (which, by the way, Nancy and I cut and split ourselves).  You just can’t rush good BBQ. Low and slow is the only way to get consistently good BBQ that is tender, jucy, and flavorful.


Nancy prepares our coleslaw and potato salad from scratch from only the freshest ingredients as well as baking fresh homemade  pies.  Her pies get rave reviews, the crusts are so light and flakey they melt in your mouth.


We are semi-retired and open selectively on weekends in Colorado Springs, Manitou or Woodland Park.  Check our schedule/calendar to see when and where we will be. 


We also enjoy catering for most any occasion, small groups or large.  Call us for a menu and pricing.


Phil’s Pig Out BBQ believes in giving  back to our community as well.  Every Thanksgiving since 2005 we  have smoked  turkeys for the Springs Rescue Mission's Thanksgiving Dinner.

In 2008 we smoked 520 lbs. of pork for Care & Share as well as 20 Turkeys for Calvery Worship Center. 


Phil Shoyer