The Swine Coliseum: Award-Winning Barbecue in Des Moines
“I’m here in Des Moines, Iowa. I say Iowa, what do you think? Pork. I say pork, what do you think? Barbecue.” That’s how Guy Fieri set the stage for his visit to Smoky D’s, a massive 11,000 square foot barbecue palace he dubbed “the swine coliseum.”
Smoky D’s isn’t just another barbecue joint—it’s run by champion barbecuers Darren Warth and Shad Curtin, two competition veterans who opened this Des Moines destination in 2010. When Guy walked in and saw the operation, he was blown away: “Three full-blown smokers, 24/7.” His response? “That’s a big ferris wheel in Flavor Town.”
Asian Smoked Wings: A Two-Step Knockout
While Smoky D’s serves up serious brisket, pork, and ribs, Guy zeroed in on something unexpected from a barbecue powerhouse: the Asian smoked wings. The technique here is what sets them apart—these wings get the full smoke treatment first, building that deep, authentic barbecue flavor, and then they hit the deep fryer for a crispy finish.
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“They’ve got a real nice smoke flavor to them and then they deep fry them—they’ve got a nice crunch at the end,” Guy explained. The wings are smoked with cherrywood, which Guy praised for playing in “perfect” with the other flavors: “Great spice, nice balance, subtle, not overdone.”
The result? Wings that deliver on multiple levels. “The smoke’s wings are really juicy, really tender,” Guy noted. “I love the Asian glaze sauce—it’s fantastic.” Unlike some barbecue joints that pile on overpowering flavors, Smoky D’s keeps things balanced, much like the thoughtful approach you’ll find in dishes like His “-Talian” Nachos at Big Bite.
Beyond the Wings: A Full Barbecue Bonanza
Guy sampled plenty more from the Smoky D’s menu, calling it “a bonanza of barbecue bliss.” The barbecue nachos with pork got high marks—”food here is phenomenal”—along with a half rack with beans and mac.
But perhaps the most surprising hit was dessert: the apple dumpling. Guy didn’t hold back: “That apple dumpling is to die for. Just melts in your mouth. It’s even better than my grandmother’s.” He loved the contrast of textures—the crunch of the dough against the soft portions that had been cooking in syrup. “Little tartness, a little sweetness, just the perfect combination,” he said. “Just like a little taste of heaven.”
Competition Pedigree, Restaurant Reality
What impressed Guy most was how Darren and Shad translated their competition success into a working restaurant. The trophies lining the walls aren’t just decoration—they’re proof of concept. “I’m really impressed that not only to see you in the barbecue competition circuit and how well you’ve done, but to see that you guys are the real deal running your restaurant making great food,” Guy told them.
That authenticity is something you don’t always find when competition cooks open brick-and-mortar spots. It’s reminiscent of other Triple D restaurants where the owners bring serious culinary chops to approachable comfort food, like the Lentil Version of a Meat Loaf or the classic techniques behind Carbonara Classica at Big Bite.
“You have got a real nice variety on your menu and the food’s legit, man. You’re the real deal,” Guy concluded. “No wonder you win all the time.”
Looking for more Diners, Drive-Ins and Dives spots to visit? Check out our complete restaurant directory to find award-winning eats near you.