Kentucky Wildcats QB Brock Vandagriff stuns fans with decision to leave football, launching his own BBQ restaurant in Knoxville, trading helmet for chef’s hat.

In a stunning turn of events that has rippled through college football circles and sparked curiosity among foodies across the South, Kentucky Wildcats quarterback Brock Vandagriff has officially announced that he is leaving the gridiron to pursue a different kind of passion—barbecue. Yes, you read that right: the former five-star recruit and rising SEC star has traded his football helmet for a chef’s hat, opening his very own BBQ restaurant in the heart of Knoxville, Tennessee.

The bold career shift was unveiled during an emotional press conference on the Kentucky campus, where Vandagriff, 23, detailed his unexpected decision to hang up his cleats for good. Known for his cannon of an arm, gritty playing style, and leadership on and off the field, Vandagriff’s pivot away from football has left fans shocked, intrigued, and, in some cases, downright hungry.

A Shocking Decision Rooted in Passion

For many fans, it’s difficult to imagine Vandagriff doing anything other than leading a team down the field under the bright lights of a Saturday night SEC clash. After transferring to Kentucky from Georgia with high expectations, he quickly became a centerpiece of the Wildcats’ offense, showing flashes of brilliance and earning the trust of coaches and teammates alike.

But behind the scenes, a different fire had been building.

“I’ve always loved food,” Vandagriff said with a smile during the press conference. “When I wasn’t studying playbooks, I was watching cooking shows. When I wasn’t lifting weights, I was testing rubs and marinades on a smoker. I realized over time that cooking barbecue gives me the same thrill I get from throwing a game-winning touchdown.”

Vandagriff spoke about long nights spent experimenting with brisket cuts and perfecting homemade sauces, even during the peak of the football season. His teammates knew him as “The Smoke Show” for his famous tailgate spreads and smoked ribs that would often appear at team gatherings.

“I didn’t just love football—I loved feeding people. I loved seeing their reactions. That’s what sparked the idea,” he explained.

Welcome to “Hog Heaven”: Knoxville’s Newest BBQ Haven

Vandagriff’s new restaurant, aptly named Hog Heaven BBQ, is located just a few blocks from Neyland Stadium. The irony of opening a restaurant in the home of a rival SEC powerhouse wasn’t lost on the former quarterback, but he insists it’s purely business—and a great location for food traffic.

“I know what you’re thinking—why Knoxville? But Knoxville has always had a great food culture, and I want to contribute to that,” Vandagriff said. “I want this place to feel like home for everyone—Wildcats, Volunteers, and everyone in between.”

The menu is a reflection of Vandagriff’s Southern roots and creative spirit: slow-cooked pulled pork, brisket sandwiches with apple slaw, hickory-smoked ribs, and his now-famous “Wildcat Wings,” a smoky take on hot wings that are already becoming a local legend.

A unique feature of Hog Heaven BBQ is the open kitchen layout, where diners can watch the pitmasters at work—often including Vandagriff himself, clad in an apron, talking shop with customers and personally plating meals.

“Football taught me discipline and leadership, but cooking teaches patience and heart,” Vandagriff said. “It’s humbling and rewarding in a different way.”

Support from the Football World

The announcement sent shockwaves through the college football community. Coaches, players, and fans expressed both surprise and support. Kentucky head coach Mark Stoops, who had banked on Vandagriff to be the cornerstone of the Wildcats’ offense, released a statement praising the quarterback for following his passion.

“Brock gave everything to this program, and while we’re sad to see him go, we admire his courage to chase what truly makes him happy,” Stoops said. “We’ll definitely be placing a team order for ribs.”

Vandagriff’s former teammates took to social media to cheer him on, with many pledging to visit the restaurant and share their favorite dishes. One former receiver posted, “He dropped dimes on the field, now he’s serving them on a plate. Proud of you, QB1.”

Even SEC rivals, including Tennessee fans, have extended warm welcomes—proof that food has a way of bridging even the fiercest of football rivalries.

Life After Football

While some might view Vandagriff’s transition as a loss for college football, others see it as a powerful statement about purpose, identity, and the courage to redefine one’s path.

“A lot of people think athletes are only good at sports,” Vandagriff said. “But we’re more than that. We have dreams, talents, and passions that go beyond the field. For me, this is about living fully.”

Vandagriff emphasized that his decision wasn’t made lightly. He consulted with family, coaches, mentors, and close friends over several months before deciding to step away. In the end, the desire to build something meaningful with his own hands was stronger than the pull of the NFL or professional football dreams.

“I’ve played under pressure my whole life. But opening this restaurant? That’s the most nervous and excited I’ve ever been. This is mine. This is my story now.”

What’s Next for “The Smoke Show”?

As Hog Heaven BBQ begins its soft opening, Vandagriff is already thinking about expansion. He hopes to open a second location in Lexington to honor his time with the Wildcats and plans to establish a nonprofit arm of the restaurant that will provide meals to underserved communities across the region.

He’s also working on a cookbook, tentatively titled From QB to BBQ, chronicling his football journey and favorite recipes. A podcast may also be in the works, combining interviews with sports figures and culinary experts alike.

And while the football world may have lost one of its brightest young talents, the food world has gained an ambitious, authentic new voice.

“I’ll always love football,” Vandagriff said, “but this is where I belong right now. Feeding people, building community, and smoking the best meat this side of the Mississippi.”