We are almost at the end of the first month of 2026. Wow! What the heck just happened? I guess the older you get the faster time flies by.
As the years turn, I cherish the simple things in life like God, family, good friends, and let’s don’t forget food, or should I say Good Food.
Eating, cooking, and enjoying good meals has always been the center of my life. I attribute that to growing up in a Sicilian-American household where the next meal was always the major focus. My Mom was a great homemaker and she always prepared and cooked fresh food on a daily basis.
She used to pack my school lunch with leftover chicken cutlets, a hunk of provolone cheese and a slice or two of crusty Italian bread. Life was good. I remember kids laughing at my brown bagged lunch until I gave them a taste of what I was eating, and let me just say, the teasing stopped immediately.
I vividly remember during the Holidays, we would drive up to New York to visit my grandparents. We would leave Friday after my Dad got off of work and drive north to Long island. We would arrive late in the evening and boy oh boy, I couldn’t wait to get there. Seeing my Grandparents was great but the food spread that my Sicilian grandmother put on the table when we arrived was second to none!
My passion for food progressed and I decided to go to culinary school. After culinary school and years of grinding it out in fine dining kitchens, I somehow wandered into the world of BBQ. I became fascinated by the process. To take the toughest cut of meat and turn it into the most tender & flavorful bite of food was it for me, I was hooked!
I thought at first that BBQ was pretty simple to produce, right? I was wrong. Such a simple way to prepare food but one of the most challenging things I have ever done. Working with fire, coals, smoke, time, and meat presents many variables on a daily basis. At Black Hog we strive for perfection and hopefully we get as close as possible every day we smoke.
Our process has been learned, modified, tweaked, and tested over many years. At times we fell flat on our faces but over the years, we have developed what I believe is some of the best darn BBQ around.
In 2024, we did a major renovation at our Original Downtown Frederick location. Along with building a rooftop patio and bar, we also built a “Smoke House” right next to it. The Smoke House allows us to cook a southern delicacy known as “Whole Hog BBQ”.
Every Saturday we slow-roast a fresh local hog using homemade oak charcoal and a whole lot of patience. No shortcuts, no rushing. Just time, smoke, and respect for the craft.
And then there’s the skin.
That beautiful golden crispy skin that crackles when you bite it. I have spent years perfecting that part of the process. I’ll say it straight up, it’s really, really good! We start the night before making the charcoal out of local oak logs as we prep the hog for the cook. The best part? You don’t have to drive hundreds of miles south to experience it. We’re doing it right here in little ole Frederick, MD, the town I grew up in and just love whole heartily.
Whole Hog Season fires back up on March 7th. Come by and check us out.
To be honest, I haven’t written one of these newsletters or blogs in a very long time. Part of that is me being a little lazy and part of it is sitting in front of a computer for an hour or two just doesn’t come natural for a “Pit Master”, Haha!
In 2026, I have committed to being more consistent and keeping you in the loop about what’s happening here at the Hog.
Thanks for sticking with me.
Hey, if you want me to cover any specific BBQ topic, let me know and I’ll be happy to share what I’ve learned over the years. Just know this: real BBQ is trial and error. There are endless variables and challenges to making good BBQ.
It’s also a very social and satisfying hobby. Grab some good friends and make it an event.
Stay tuned for our next episode of “Behind the Smoke” Woooooooooooooo!