In this episode of Diners, Drive-Ins, and Dives, Guy Fieri heads to Kansas City, Missouri, to meet up with none other than Andy Reid, the head coach of the Kansas City Chiefs. Together, they embark on a culinary adventure at Pigwich, a butcher shop turned sandwich haven that promises to deliver some of the best flavors in the heartland.
The Setting
Guy Fieri kicks off the episode with his usual enthusiasm, explaining that you can’t roll into Kansas City without calling up Coach Reid to ask where to eat. The destination of choice? Pigwich. This spot is not just any sandwich joint—it’s part of a local butcher shop that offers farm-fresh meats and a menu packed with delicious options.
The Dishes
1. Big Pig Sandwich
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- Recipe Summary: The Big Pig sandwich is a pork lover’s dream. It starts with a house barbecue rub made from sea salt, brown sugar, paprika, garlic powder, ground cumin, black pepper, ancho chili, and ground ginger. The pork butt is rubbed with this mixture and smoked with hickory wood at 250 degrees for about five hours. After smoking, the pork butt is ground and mixed with additional ground pork, minced garlic, and ground bacon trimmings. The resulting pork patty is then topped with a buttermilk-brined pork tenderloin that’s been breaded and fried.
- Guy’s Reaction: Guy is visibly impressed. “I love the crisp on the pork and I’m loving the patty,” he says, emphasizing the perfect blend of three cheeses—pepper jack, cheddar, and provolone—that make this sandwich stand out. “My favorite part of the whole thing though is the pulled pork patty.”
2. Short Rib Burger
- Recipe Summary: This burger starts with a flavorful braising liquid made from chicken stock, red wine, onions, garlic, fresh rosemary, and thyme. The Texas-style beef ribs are braised in this mixture, then shredded and mixed with ground beef, rosemary, and copious amounts of black pepper. The patty is served with a unique tomato jam made from tomatoes, lemon juice, sugar, white vinegar, allspice, juniper, cloves, butter, sea salt, molasses, jalapenos, fresh ginger, black pepper, and cumin, all simmered for 90 minutes to two hours.
- Guy’s Reaction: Guy can’t get enough of the short rib burger, noting the balance of flavors. “I’m getting the all-American burger, but I’m getting this flavor punch,” he says. The tomato jam, which he describes as “a better version of ketchup,” adds a fresh and tangy element that complements the rich short rib patty.
The Experience
Pigwich is more than just a sandwich shop—it’s a testament to the farm-to-table movement, offering locally sourced meats and a creative menu that stands out in Kansas City’s culinary scene. Coach Andy Reid is a big fan, and it’s easy to see why. The restaurant’s dedication to quality and flavor makes it a must-visit spot.
Guy highlights the expertise of Alex Pope, the chef and owner, who was trained as a restaurant chef before diving into butchery. This unique background allows Alex to create sandwiches that are both inventive and deeply satisfying. Coach Reid sums it up perfectly, saying, “Alex doesn’t mess around. He is the master of all things meat.”