The rooftop will be open soon. Don’t forget Jumbo Beef Ribs – Does that taste good? – What else are you cookin? How do you HOG?

How do you Hog? This is a question that’s been around since 2008 when the first Black Hog BBQ opened in Downtown Frederick.

For years I worked in many different kitchens throughout MD and DC. After owning and operating the Tasting Room, I really got “Dug In” at Black Hog BBQ. For years we tested recipes, created menu items, sauces, sides, and developed numerous SOPs (standard operating procedures).

If you have never worked in a commercial kitchen before, you might think it’s quite odd to lose your desire for the food you cook and produce every day, but that happens to most cooks and restaurant employees over time.

Usually if you work at a pizzeria you want Chinese food. If you work at a Steak House you want seafood and if you work at a Burger Joint you want vegetarian. That’s just the way it goes.

Although the BBQ we produce at the Hog is the best around, I find my taste buds wandering. I’m always hankering for something else, something different that will keep my attention. Does that make sense?

Over the years, to combat these feelings of eating the same food over and over again, I started just combining certain items that would attract my hunger pains. Hence……..HOW DO YOU HOG?

For instance, one of my go to combinations is a side of our MD potato salad with warm original BBQ sauce. It’s really freaking GOOD!

Sometimes I will make a “wet” brisket sandwich (fatty brisket) and top it with dill pickle slices, pickled onions and coleslaw. All the accoutrements have a vinegar base and it cuts through the fatty brisket like white on rice. That combination is delicious.

Oh? Check this out. I take half a side of a mac & cheese side and fill the rest with our Texas chili and mix it around. WOW, another big hit.

Now, this next one is probably one of my favorites but it’s not always available. Let me explain.

You Hoggers already know that we roast a whole Hog at our downtown restaurant every Saturday. The end product is not only the finest smoked pork around, but we also wind up with….say it…….CRISPY PORK SKIN! This end product is probably one of the tastiest things that you’ll ever eat. Actually crispy pork skin from a live coal BBQ pit is one of my top three foods to eat next to Foie Gras and fresh Chincoteague Oysters.

So, after the skin is removed, I’ll make myself a couple homemade corn tortilla tacos and fill them with crispy skin, a little bit of pork belly, salsa Verde, fresh cilantro leaves and pickled onions. I NEVER get tired of this one.

Please read this blog carefully because there will be a test. A test? That’s right a test. Class is in session.

What food combinations have you tried at the Black Hog? Do you have any items that you mix and match for a taste bud explosion? Have you tried any of the above combinations?

Send suggestions to our Facebook page and I will try them out. The winner will get a black hog hoodie or a Black Hog Agent Windbreaker.

So Hoggers, stay tuned, stay safe, and stay positive. Keep on Smokin!

P.S. the Black Top will be open this April 1st, weather permitting.

Sincerely:

Mike Tauraso – Pit Master & CEO – Black Hog BBQ

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