In 2006, Matt Hurley founded Grady's BBQ, named after his father, and began bringing authentic Memphis-style slow-smoked barbecue to Virginia. From tender pulled pork and ribs to brisket smoked low and slow, Matt's dedication to flavor and family tradition laid the foundation for what would become the Fishin' Pig. His small-town beginnings in Farmville, VA grew into a regional favorite, setting the stage for a true Southern BBQ & seafood mashup.
Meanwhile, "Shorty" was sharing his love for fishing and Southern cooking through Shorty's Famous Seafood & Chicken Breading. With the catchphrase "Catch n' Release in the Grease," he celebrated crispy fried catfish, golden hushpuppies, and homestyle Southern comfort food. His passion for fresh seafood, fried chicken, and family recipes brought an irresistible charm that paired perfectly with slow-smoked barbecue.
In 2012, fate brought Matt together with Nash Osborn and Jim, and the idea to combine world-class barbecue with crave-worthy seafood was born. Together, they created The Fishin' Pig, officially launching the first location in October 2012. With a growing family of restaurants—including Richmond's Innsbrook Shoppes—the brand now serves up a unique blend of Southern BBQ and seafood, a full bar, and a warm, family-friendly atmosphere. Today, Fishin' Pig continues to expand across Virginia and beyond, fueled by community spirit and a love for good food done right.
