Born on the Banks of the Au Sable River

Before The Paddling Pig officially existed, Chris and Beverly would spend time near the Au Sable River grilling chicken kabobs. As the smoke rolled through the trees, kayakers and canoe paddlers would float by asking what smelled so good. Some would stop and ask what was for dinner. Others flat out told them they needed to open a restaurant.

That became the inspiration behind the name. The "Paddling" came from the canoes and kayaks drifting down the river. The "Pig" came from the barbecue side of things. What started as casual grilling near the water slowly became the foundation for one of Northern Michigan's most recognizable food trucks.

Nothing about The Paddling Pig feels forced. It feels like Northern Michigan. Relaxed. Welcoming. Built around good food and good people.

Making Northern Michigan Home

Chris and Beverly officially started the business about five years ago after making the move to Northern Michigan full-time. During COVID, Beverly's remote work opportunity allowed the couple to sell their downstate home and settle into the Lewiston area permanently. Chris was commuting nearly three hours to work each morning before eventually accepting early retirement and diving fully into this next chapter.

Today, The Paddling Pig has become a familiar and beloved presence throughout the Up North region — from Lewiston to Atlanta to Johannesburg and beyond. They didn't just open a business here. They built a life here.

Authentic Southern BBQ Done Right

The Paddling Pig is known for authentic Southern BBQ — and according to Chris, the differences between Southern and Northern barbecue start with the details. While Northern-style BBQ often leans sweeter with molasses-based sauces, Southern BBQ traditionally focuses on vinegar-based flavors. Even the coleslaw tells the story: Northern slaw is usually mayo-based, while Southern slaw carries that same vinegar-forward tang found in the sauces.

At The Paddling Pig, every sauce is homemade, giving each item its own distinct flavor profile. Nothing is reheated. Everything is made fresh daily, and much of it is cooked to order. While most people are heading to bed, Chris is often already tending smokers and preparing briskets for the next day. During the busy summer season, sleep becomes a luxury.

And the effort absolutely shows in the food.

The breakfast burrito and the Andouille sausage have become office favorites at Huston Real Estate. Originally, The Paddling Pig didn't offer breakfast. But when festivals and events created the need for earlier serving hours, Chris started experimenting. After nearly two weeks of testing, the brisket breakfast burrito was born — and it quickly became one of their most talked-about menu items.

Chris also introduced us to one of their newer additions: the Deep Fried Green Beans. Absolutely killer. And of course, the chicken kabobs — the very same ones that first caught the attention of paddlers along the Au Sable — remain a signature item today, loaded with chicken, sweet peppers, onions, and pineapple.

A Northern Michigan Institution

Now entering what Chris describes as their "next chapter," The Paddling Pig recently established a more semi-permanent landing spot in Lewiston while still maintaining the freedom to travel Northern Michigan for festivals and events. They've created room to grow while staying true to the food truck roots that built the business in the first place.

Follow The Paddling Pig

To keep up with their weekly locations, menu specials, and hours, follow The Paddling Pig on Facebook. Chris and Beverly post updates every Sunday so you always know where to find them — whether you're in Lewiston, passing through Atlanta or Johannesburg, or heading Up North for the weekend.