When Pigs Fly!

09/24/2026

HOW PEOPLE THINK THE OWNER WALKS IN:
✨ Cadillac. Sunglasses. Main character energy. “Good morning, peasants.” ✨

HOW SHE ACTUALLY WALKS IN:
Like a recently divorced pack mule fleeing a Costco with 17 bags, 4 boxes, a Stanley, yesterday’s emotional baggage, and absolutely ZERO intention of making two trips. 😂

Because apparently owning a restaurant doesn’t mean “CEO.”
It means head of purchasing, delivery driver, errand bitch, box mule, HR department, marketing department, emergency plumber, therapist, and the person everybody immediately asks 14 questions before she’s even gotten through the damn door.

✨ Livin’ the dream, baby. ✨

And YES, I will dislocate both shoulders before I make a second trip. THAT’S BETWEEN ME AND GOD. 😂🐷

09/22/2026

FALL HAS FINALLY ARRIVED. 🍂

Mother Nature finally turned off the furnace, and naturally our first thought was: MEATBALLS. 😂

🔥 This week’s special: SMOKED MEATBALL SUB 🔥

We’re mixing ground beef + pork with onions, garlic, seasonings, and—because apparently we’re physically incapable of leaving BBQ sauce out of anything—BBQ sauce. Then we smoke those bad boys to perfection, pile them onto a warm hoagie, smother them in BBQ sauce, and bury the whole situation under a completely unreasonable amount of melty, gooey cheese. 🤤

Are they better than your Italian grandma’s meatballs?

Absolutely.

Are we prepared to fight Nonna over that statement?

…probably not. She scares us. 😂

🥖 Smoked Meatball Sub
🥔 Chips
🥤 20 oz drink
💰 $14.99

Available THIS WEEK ONLY through Saturday, 9/26!

Come get one before they’re gone—or wait until Sunday to message us asking when we’re bringing them back. We know how this works. 😏

09/19/2026

🌭 THE HOT LINK DOCUMENTARY: PART 3 — WE LET BRIAN TRY.

For the last two days, our friends Stroot Locker in Goddard have shown you where our hot links come from and how they’re made.

It’s been educational.
It’s been informative.
It’s been surprisingly professional.

So naturally, for the grand finale…

WE LET BRIAN TOUCH THE EQUIPMENT. 😬😂

Today, Brian gets his chance to actually help make and case our hot links, and we’d just like to formally apologize to the fine people at Stroot Lockers for whatever additional training, cleanup and emotional support was required after this visit.

Turns out there may be a reason Brian has spent the last 16 years SMOKING the sausage instead of MAKING the sausage. 🌭💀

But after three days, you officially know WAY more about our hot links than you ever asked to know — from where they come from, to how they’re made, to what happens when you hand the equipment to a BBQ guy with entirely too much confidence. 😂

And those very same locally made Stroot hot links are currently chopped up and piled all over our BBQ NACHOS — THIS WEEK ONLY.

So come eat the finished product.

Brian worked very hard on approximately 7 of them. 😂👏

🎥 PART 3: Brian attempts to make the hot links.
And thus concludes our completely unnecessary but oddly fascinating sausage documentary. 🌭🎬

09/18/2026

🌭 HOT LINK DOCUMENTARY: PART 2

Yesterday we answered the burning question nobody knew they needed answered: Where do our hot links come from?

Today, we’re getting INTO THE MEAT OF IT.

Literally. 😂

Welcome to Part 2 of our 3-part sausage saga, where our friends Stroot Locker-Goddard show us how our hot links actually get made.

And listen… we knew there was a process.

We did NOT realize at one point that process apparently involves playing catch with a giant handful of meat coming out of a machine. 😂😂

Grind it. Mix it. Season it. Catch it with your bare freaking hands like some kind of meat-loving wide receiver. 🌭🏈

THIS is the stuff that eventually becomes those delicious Stroot hot links we chop up and pile all over our BBQ Nachos — which, conveniently, are our special THIS WEEK ONLY. 👀

So yes, this week you can actually watch how the sausage gets made… and then come eat it. What a time to be alive.

🎥 PART 2: How the hot links are made.
Tomorrow: Part 3 — the grand finale of our completely unnecessary but surprisingly fascinating sausage documentary. 😂🌭🔥

09/18/2026

We don’t know this man.
We’ve never met this man.
But somehow… he’s doing more advertising for When Pigs Fly than we are. 💀🐷💨

Now we need to settle something:

You’re in the car with someone and you feel one brewing… what’s your move? 😂👇

💨 A: Let ’er rip. They knew the risks when they got in.
🪟 B: Crack the window and act innocent.
😇 C: Hold it like a respectable member of society.
☠️ D: Lock the windows first because CHAOS.

Choose your fighter. And TAG the person you absolutely refuse to ride with. 😂

09/17/2026

🔥 Ever wonder where our hot links come from?

No, Brian is NOT in the back stuffing sausages after hours. We have standards. 😂

Our hot links are made locally by our friends Stroot Locker right down the road in Goddard, KS — and this week, we’re taking you behind the scenes to see how these spicy little tubes of happiness actually come to life. 🌭🔥

This is PART 1 of a 3-part series, and we picked the perfect week to show you because these bad boys just happen to be one of the stars of our current weekly special…

🚨 THE BBQ NACHOS. 🚨

You know… the special we announce. Post about. Make videos about. Remind you about. Basically scream from the rooftops about…

…and then approximately 47 of you will walk in NEXT TUESDAY and ask,
“Do you still have those BBQ Nachos?” 😑😂

Those glorious Stroot hot links get chopped up and piled onto tortilla chips with our famous baked beans, melted cheese, juicy pulled pork, BBQ sauce, diced onion, jalapeños, sour cream and chives.

It’s excessive. It’s slightly unhinged. It’s one of our most requested specials for a reason.

So while you’re shoveling BBQ Nachos into your face this week, you can think to yourself:

“Huh. I watched that sausage being born.” 🌭🥹

🎥 PART 1: Where the magic begins.
Stay tuned for Parts 2 & 3… because apparently we’re doing a sausage documentary now. 😂

09/16/2026

🚨 WICHITA HAS A BOIL ADVISORY. 🚨

The city said DON’T DRINK THE WATER.
We said THAT SOUNDS LIKE A YOU PROBLEM, WE HAVE BRISKET TO SELL. 🐷🔥

Are we closing? ABSOLUTELY NOT.
We are not some weak-kneed, tap-water-dependent establishment. 😂

We’ve got BOTTLED WATER. CANNED SODA. BBQ. AND THE AUDACITY TO REMAIN OPEN.

At this point, unless the Arkansas River physically rises up and carries the smoker away, WE’LL SEE YOU AT 11.

Wichita: 💧🔥😵‍💫
When Pigs Fly: ANYWAY… YOU WANT BRISKET OR PULLED PORK?

Call now to connect with business.

09/15/2026

THE BBQ NACHOS ARE BACK.

And because these are somehow BOTH our most requested special AND the special y’all love to ask for THE WEEK AFTER IT ENDS, we need everyone to use their listening ears:

👏 BBQ. 👏 NACHOS. 👏 THIS. 👏 WEEK. 👏 ONLY. 👏

Tortilla chips absolutely BURIED under our famous baked beans, melted cheese, juicy pulled pork, made-from-scratch hot links, BBQ sauce, diced onion, jalapeños, sour cream & chives.

Basically a salad if you’ve completely given up on definitions. 💅

Plus a 20 oz drink for $14.99.

GET. IN. HERE.

Because next Tuesday when somebody strolls in all innocent like,
“Do you still have those BBQ nachos?”
NO, DEBRA. THEY HAVE ASCENDED. 😭

We posted it.
We made a video.
We YELLED ON THE INTERNET.
At some point you have to meet us halfway. 😂

🔥 THIS WEEK ONLY! 🔥

09/12/2026

🍂 FALL IS HERE… which at When Pigs Fly means one thing:

WELCOME TO CATERING SEASON, BABY. 🐷🔥

For the next couple of months, pretty much every Saturday around here is going to look a whole lot like THIS. 👆

Today we’re loading up and heading back to cater the IBEW Family Day for the THIRD year in a row — feeding OVER 1,000 hardworking electricians and their families. ⚡️🙌
Apparently we did okay the first two years because they keep letting us come back. 😂 And because feeding 1,000+ people clearly wasn’t enough excitement for one Saturday…

WE ALSO HAVE THREE WEDDINGS TODAY. 💍💍💍

Our crew is BOOKED.
Our smokers are BOOKED.
Our ovens are questioning their life choices.
Brian is probably wondering why we didn't open a nice little desk-job business instead. 😂

But this is what fall looks like at When Pigs Fly — weddings, company parties, family days, celebrations and a whole lotta BBQ heading out the door.
And here's your friendly reminder: YOU CANNOT CALL US TOO EARLY FOR A FALL EVENT. We have companies that book us MORE THAN A YEAR IN ADVANCE, and our fall Saturdays fill up FAST. So if you've got a wedding, company party or big event on the calendar for next fall, don't wait until summer to call and hope we've magically got room. 🫣

🔥 ALSO — IMPORTANT PSA FOR TODAY: 🔥

If you're planning to come see us at the restaurant for BBQ, CALL AHEAD.

Our poor little smokers and ovens are going to be running at absolute MAXIMUM CAPACITY for the next couple of days, and there's a pretty darn good chance we're going to SELL OUT.

We're basically asking every piece of equipment in this building to give us 110%, drink some electrolytes and remember that quitting isn't an option. 😂🔥

To our crew tackling this absolutely ridiculous weekend with us: LET'S GOOOOOO. 💪🐷

And to IBEW — thanks for trusting us to feed your crew for year THREE. We'll see all 1,000+ of you hungry people soon. ⚡️🍖

Fall catering season has officially entered the chat.

09/10/2026

🚨🥶 DID Y’ALL CALL FOR WINTER?!?! 🥶🚨

BECAUSE IT HAS ARRIVED.

After 6 straight weeks of temperatures ranging somewhere between 90° and THE LORD’S BROILER, we woke up this morning to discover today’s high is only…
85 DEGREES. EIGHTY. FIVE.
BBBBBBBBBRRRRRRRRRRRRR. 🥶

THIS IS NOT A DRILL.
🚨 Wrap your pipes.
🚨 Bring your pets inside.
🚨 Check on the elderly.
🚨 Locate your emergency blankets.
🚨 Dig the snowblower out of the garage.
🚨 Someone get Dillons on the phone and find out if there’s any bread and milk left.
WICHITA, WE HAVE ENTERED THE GREAT FREEZE OF 2026.
We personally saw a man wearing a hoodie this morning. A HOODIE. Civilization is hanging by a THREAD.
Fortunately, When Pigs Fly has prepared for this meteorological catastrophe the only way we know how:
🥔 GIANT. HOT. LOADED. SPUDS.
We’re talking one of our COLOSSAL baked potatoes absolutely buried under:
🧈 butter
🧀 cheese
🤍 sour cream
🌱 chives
🔥 and your favorite smoked meat
This thing isn’t lunch. IT’S A SURVIVAL DEVICE. It’s basically a 2-pound hand warmer you can eat. So put on your North Face. Start the car 20 minutes early.
Scrape the completely nonexistent ice off your windshield. Kiss your family goodbye.
AND BRAVE THE FROZEN WASTELAND OF WICHITA FOR A LOADED SPUD. 🥔🔥
Because we don’t know how long this cold snap will last.
Could be days. Could be hours. Could be 87° by the time you finish reading this.

Stay strong, Wichita.

We will rebuild. 🙏