My wife mentioned that she thinks she saw a sign for a new BBQ joint opening downtown. It’s located on Market street where the old Wing place used to be. She thinks it may have been called The [something] Pig.
Can anyone out there confirm this?
Update: As Peter mentioned in the comments it is called The Black Hog BBQ and Bar, and I confirmed tonight it’s in the place where the wings place used to be down the street from La Paz.
~Guy~
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I have heard that Michael Tauraso closed Proof to open a bbq place on S. Market. But I’ve heard it’s in the spot across the street from La Paz, I believe the one that has the patio enclosed on the creek side.
I thought I saw a sign on the door of Proof that said they were closed but just for renovations and would reopen soon?
Black Hog BBQ and Bar.
It’s on the east side between South and Saints.
Greg, they are re-opening under new ownership.
Thanks Peter, that’s it.
Has anyone tried Carter-que–the BBQ place in Mt. Airy? Thumbs up or down?
I saw the sign this morning…the word “black” is in it, I think. Also, Proof had a sign in the window that said it was only closing for a month for renovations. I hope that’s true…I just love Proof on a Saturday stroll through town.
I heard the new ownership deal with Proof fell through, and the sign says “re-opening on a month after some light renovations.” I think Mike Tauraso will still have a hand in Proof. Can;t wait for the BBQ place he’s opening.
Dude: Funny you should ask! Was just over a friend’s house in Clarksburg tonight for a “Guys Gotta Eat” get-together, and Carter-que provided the ribs and chicken.
:-9 to both! Delicious, and the sauces were excellent as well.
to the Dude: Rave reviews for Carterque. I took a BBQ class from Chris. He’s got some skills.
I wish he’d open something closer to town.
If you go, make sure you try the raspberry grilling sauce!
I’m (amazingly) not much of a BBQ person, but I had short order takeout from The Canopy in Ellicott City the other day, and it was great. Maybe my tastebuds are advancing? Who knows.
The Canopy has always had good ribs, better than Bare Bones, IMO (and not nearly as expensive).
Also worth a drive is Red, Hot, and Blue.
Yup, it is “The Black Hog” BBQ & Bar…it sits directly across from “Homes at Market Square”.
Can’t wait……
When is it slated to open?
to The Dude: My husband and I took my brother and sister-in-law there this weekend. EXCELLENT! We all had different dishes and they were all good. I had the Oink Moo Burger (hamburger with a slice of ham); husband had the pork bbq sandwich and chili; the rest had ribs. Everything was great. The baked beans are very good also. Even though it is in Mt. Airy, we are definately going back. The staff was great and very helpful. I definately recommend Carter Que.
Carterque has a website if you want to check out their menu:
http://www.carterque.com/
Some may scoff, but I think Dave’s Famous Barbeque is quite good. Anyone agree or disagree?
Carterque is on my to-do list.
The Dude, both my husband and I think Dave’s Famous BBQ is pretty good too. My husband is a hugh BBQ fan and it’s one of his favorite restaurants. Have you tried Blue’s BBQ yet? It’s a blue truck that sits on Grove Road. I like their pit ham, husband likes the pit beef.
@ The Dude, I have no problems with Famous Daves. Good beef brisket and evily delicious corn muffins. We have also ordered from them for a couple parties and it worked out well.
The 2 BBQ places I usually frequent are Famous Dave’s and Red, Hot & Blue. Famous Dave’s has great sandwiches, while I prefer RH&B’s ribs (Dry Rub). The Blues BBQ truck on Grove Road has some good BBQ as well.
CarterQue looks very promising, as well as the prospect of a place downtown.
The pound of rib tips at Famous Dave’s is worth the money. You’re almost guaranteed leftovers.
I’ve always liked Famous Dave’s, but Carter-que may have them beat.
I’m a certified bbq judge, and here’re my inputs on bbq in Frederick County. The Blues BBQ is not very good, as it is not tender enough and the taste was nothing to it (Rating: D+). Famous Dave’s is good, but most judges consider it horrible. I like its taste, and uniquess with the way they do the ribs. The taste level had recently dropped significantly though (Rating: B). Carter-Que is what you would call a bbq joint, even though when I tried it there, their ribs and pulled pork were not tender enough. However, they made up on the taste and presentation. I hope that I hit a bad day with the tenderness (Rating: B+ for now, with potential to be A- or better).
I”ve never tried the ribs at the Blues Truck – but their hush puppies are delish.
If you want great BBQ in Frederick County the only place to go is Chubby’s on 15 outside Emmittsburg. They have great brisket and pulled pork. There famous from Bill Murray to the Redskins being some of there customers.
If you want some of the best BBQ and BBQ inspired food you have to hit up Urban BBQ in Rockville right off 355. I drive well out of my way to grab some dinner there. If you go try the Soul Rolls its an egg roll filled with brisket, cheese, and bbq sauce with a chili cheese dipping sauce. Plus they have draft Dominion Root Beer.
Famous Daves and Red, Hot, & Blue are chain BBQ, its like calling Olive Garden real italian food.
Urban BBQ Company does look good.
I understand Mike T. is going to reopen Proof. He is going to emphasize the cafe rather than the bakery with more tables and food items.
I tried Chubby’s BBQ. Pretty uneven menu. Some good, some so-so, none really homers or strike outs.
Anyone remember Doug Tomlin at Mountaindale General Store? That crazy Texan could smoke meat.
I live right down from the store. I LOVED that place!! I wish he never sold it and moved away! I loved their bbq sandwich with slaw on it. They supposedly still make the bbq sandwiches there – not sure if they are the same…but they were doing some pretty bad business and too much high on the prices so we stopped going.
We used to go to the general store for their BBQ also! Also – a few times we drove up there to buy some mesquite wood for our big black Texas smoker so we could do our own home smokin’.
I’m not a big fan of Chubby’s either. I like the ambience – perfect for what it is – but the food is not always spot on.
Walked by Proof last night. Paper is off the window; bakery case still there, but moved to back wall. Other than that, looked pretty much the same. Anyone have any news on the reopening?
All I know is I cannot wait! A friend will be here next week from Ohio and she loves their chai.
OK, so when is The Black Hog gonna open? Anybody know?
This is cool!
Black Hog hosted a grand opening last night. AWESOME! It’s exactly what Frederick has needed since Red Hot & Blues closed. Mike T has done it again. A big plus is parking in the back! This joint is here to stay!!! Food and service was fabulous! The Black Hog will open to the public the 2nd week in August. The gig last night was a blast. Everyone in Frederick turned out! Go Mike Tauraso!!!
AHHHHHH im trying to read this page about the OPENING of new bbq place in dwontown FREDERICK!!!
dont post shit about other citys, towns, ect.
FREDERICK -what -what
The Black Hog opens today 8/11/08 as stated on a piece of paper on their window. No beer on tap, but they do have bottles and a great selection of bourbons and such….top shelf.
Cheers!
Looking forward to trying this place out sometime this week… One thing they do need though is a website, and I’d love to be the person to design it.
I agree they need a website Tory. One thing to watch for; Mike Tauraso includes his bakery Proof on the Tasting Room website so maybe he’ll add the Black Hog on there as well. I’ll keep checking occasionally.
http://tastetr.com/default.asp
Stopped in last night.. out of everything.
Very dissapointing. Had to settle for sausage and ham platter. 1/2 stars out of 5. Wanted to say i was out of money. Will go back for the real BBQ. Stay away from the sausage…
Went today for lunch 11:45 was able to get a table but became packed fast. Ordered the two meat (beef and pork) plate with coleslaw and a lemon aid. Came out with one meat with sweet potatoes and mac and cheese. I told the lady it was wrong she said that is what she wrote down and heard. It was busy so I just ate it. Beef was good but left me wanting more. Sides were OK. Beware no free refills on the lemon aid. Then she messed up my tab and had to be corrected. I understand they are new and busy but she wasn’t very expecting that they were in the wrong. Will try again once it calms down.
Thanks for the heads up Jonathan. I think I’ll wait a couple weeks to try it.
I want to try the new Black Hog BBQ.
Anyone have the address & or phone number. I couldn’t find it yet?
I’m not sure of the address, but it’s on S. Market St. between South St and the creek.
Clearly the Canopy is keepin’ an eye on Google, my quote from this page made their mainpage:
http://thecanopyonline.com/index.htm
Went last friday night to the black hog with my fiance. I got the carolina style pulled. Pinto beans and rice and coleslaw and lemonaide. She got the beef brisket and fries.
Positives:
Place looked great.
Lots of Staff.
Lemonaide was good and fresh.
Negatives:
Food was meh, The pork didnt have a distinctive carolina taste. The beef was thinnly sliced and wasnt as tender as you would expect. The sides were very small and an obvious afterthought. The pinto beans and rice were about a bland as possible.
Prices were about $8-12 a plate and $3 for a lemonaide (no free Refills).
I will try it again in a couple months but it was a disappoint for me. Hopefully the get their act together later.
I was totally pleased from the service to the food. Delicious is the word for Black Hog.
I was also pleased with the service and food. Ribs were very good and fries were awesome! Have to agree with Odie, though…sides are way too small. Also, not a big fan of eating out of those little paper boats! But, it’s great to have them in the neighborhood!!
We were there Friday night. We got a seat right away and our (very pleasant) waitress was with us within seconds. The beer was ice cold and the chicken wings I ordererd (BBQ) were delicious. I have to agree with capsfan though, we too were disappointed in the size of sides. Those little cups they come in……………seems why bother? My husband even had to order two orders of fries because of the skimpy size. BUT – even though the side dish orders were small, they tasted great. We will definitely return and are glad to have them in the neighborhood.
We went to The Black Hog tonight – the place was busy, but not packed at all…We waited 15 min. for someone to wait on us – or to even acknowledge us – when it was apparent that we were not going to be waited on, we got up and left with a promise never to go there again.
We went when they first opened. They were out of almost everything. We got the ribs and the pit ham sandwich. The ribs were just OK. The ham sandwich was not good the ham was sliced about 1/3″ thick instead of thinly sliced. The fries were very good the potato salad was good also but was ridiculously small. Will give it another try in a few months hopefully by then they get all the kinks worked out.
ditto on Scarlet’s comment. Went at lunch time two weeks ago –not too busy–and left after 5-10 min of of sitting at a table also waiting to be acknowledged–any eye contact was studiously avoided by staff. As a southerner raised on Carolina BBQ, I know that a welcome atmosphere should be part of the package. We also won’t return. I’d rather save to spend more money at Volt where the staff was more than gracious when we simply ordered drinks there one very busy weekend night.
My friend and I went over there on Friday evening. Place was decently packed (for around 8 PM on Friday) but we were able to get a table pretty quickly.
I got a knob creek pretty quickly, and our orders were down quickly as well.
When the food came out, we were disappointed. The food itself tasted great, but I was under the impression that a BBQ joint was supposed to try to fill you up. The side dishes could’ve been served in a shotglass, and I ordered the Beef shoulder and carolina pork. It came with maybe enough pork for a small sandwhich, and three or four meager slices of beef shoulder.
At first I thought to myself, “How is Mike Tauraso able to open a restaurant where the plates are so cheap?” Turns out the answer is to simply serve less of it. Despite the good taste of the food, I won’t be going back. For the same price, I can find a pit beef joint around baltimore that’ll fill me up right for about $8
I was wondering if anyone else had the same problem we did with this restaurant as far as the awful service. Mike Tauraso take notice, you’re losing customers.
We went to Black Hog on Saturday afternoon and were told to seat ourselves. After spending a few minutes looking over the menu, we put the menu down and waited, and waited, and waited. At least 2 or 3 waiters walked past us numerous times, acting like we were not even there. It was rather embarrassing to my husband and I, so after 10 minutes, we decided to take a walk across the bridge and look for a restaurant that wanted our business. I’m not sure that we will go back there which is a shame as we love our BBQ.
I would just like to say that I am looking forward to eating at the Black Hog. Several people I know have eaten there and loved it. As far as portion sizes go, I am actually almost excited to see that they are smaller. there is no reason to be stuffing your face until your full just because it’s in front of you. I have been working in restaurants for years, and there is nothing more disgusting than having to watch a fat person gorge themselves on everything they can get their hands on.
Rachel,
I agree with your comments about portion size. Too often it’s quantity over quality with dining out. That said it seems that portions seem to be a recurring complaint about Black Hog. Since I love BBQ I look forward to finding out myself. Does anybody know if Black Hog is real BBQ? Downtown seems like an odd place for authentic ‘cue. Most places are out in the country w/smokehouses and piles of wood for cooking.
We have been to the Black Hog numerous times (~6) and the service has always been great, although we seem to get the same waitress most of the time.
We get the Carolina BBQ sandwich. fries, and Collard greens. My family is from N. Carolina, so I am very familar with Carolina BBQ. It does not resemble anything that I am used to, but I have to say, it is darn tasty. Once or twice I noticed it was a bit salty, but still very, very good indeed.
The sides are small, and we did have to order 2 fries a couple of times. The Collard Greens came in those little shotglass type containers, but I was amazed at how much they packed into it, and they taste great!.
This is one of my favorote BBQ joints in the area. All in all, I would give them 4 outta 5 stars.
I’d thought about taking out-of-town guests from Tennessee (who I know to be BBQ fans, though it’s not my first choice) to Black Hog. Yet, I’ve got the idea that you normally wouldn’t expect to see small portions at BBQ places. Based on this thread, it looks like I should re-consider that trip to Black Hog with folks I know to be big eaters!
P.S. But in general I prefer quality over quantity. I think a lot of restaurants serve too much food, probably because many people are less interested in quality and more concerned about getting the most bang for their buck with an overflowing plate. (Manufacturers of those clamshell styrofoam containers often used for “doggybags” must be doing pretty well.)
DH & I went for an 8PM dinner on a Wednesday night in late October. It was half-empty, so the service was fine. I’m not a fan of Carolina-style BBQ (the vinegary kind), so I ordered Memphis style. The food was tasty, and we’ll probably go back soon, but I think we’ll get our food to go during the winter months. The storefront set-up means that the restaurant gets chilly every time someone opens the door.
I agree! Unless we actually sit at the bar, my husband and I end up putting our coats on to eat dinner no matter how far away we are from the front door. Mike – turn up the heat!
The Blue’s BBQ,-that truck has the best “Q” in town! Everything tastes great!! The pulled pork and Pit Beef can’t be beat. I have eaten “Q” all over the country and that guy knows what’s going on!!! He use to cook with the guys from Old Glory and Urban!
Blues does have good Q, but I don’t think it’s smoked very long.
anyone ever got to a Tony Roma’s? There is only one in Maryland and it is in Owings Mills. I am going this Saturday for their Carolina honeys! It is the best I have ever had!
Best BBQ in Frederick = Blues BBQ (the blue truck) on Grove Rd. You don’t need to be a BBQ “judge” to know good ‘q’, and Blues BBQ is the bomb!
Haven’t been to a Tony Roma’s in years! Always loved their ribs.
All I can say is, A+. I have lived in NC and TX. The Black Hog is up there with the best of the best. They smoke there meats for 12 plus hours. The only down side is no lunch specials, but that does not stop me from going for lunch. The only place I have been with BBQ this good is Goode Company BBQ in Houston
I ate lunch at Black Hog today. Our group ordered a little of everything. It was terrible, overcooked, tough, dry (no natural juiciness), and to add insult to injury, very small portions. Group concensus: not worth a second visit.
Liz and I went on Wednesday evening and sat at the bar. I have to say I thought it was fabulous. The Carolina BBQ was my personal favorite and the bean & rice were delicious. Honestly, I don’t know how/why people would complain about portion sizes and prices are very reasonable IMHO. We had a nice time chit chatting at the bar, too. We’ll definitely be going back.
@JimH we had a very similar experience. Good food, service, and company.
JimH, specifically, what made the beans and rice so delicious? Did Mike Tauraso say how long the Carolina BBQ was smoked, and how he smoked it?
Charles, specifically, what puts the Black Hog “up there with the best of the best”?
Any detailed insights would be appreciated.
Matthew,
I didn’t see Mike when we went. I did run into him at TR a few months ago with his Dad. At the time he told me he never reads blogs, but a lot of his staff do. They related to him, shortly after they opened, that people on this blog were saying the meat wasn’t “smokey” enough and the sides too small. He modified the smoking process to get more smoke and increased the side options in response.
I don’t know how they smoke their meat, just know its pulled/minced pork.
I prefer the vinegar-based BBQs over the tomato/red sauces. Personal preference. Mike’s Mustard sauce (offered on the side) was my next favorite.
I don’t know what it was about the beans & rice, but it was a nice portion of beans a top a bed of rice. There was some spice in the beans which I cannot identify which made them particularly delicious. I love Popeye’s Red Beans & Rice, but can due without all of the lard!
Black Hog~ My husband and I found it to be PERFECT.. Everything location, parking, service, food…..
I had the pork shoulder with a sweet bite of moist cornbread followed by a fork full of mac&cheese..
I believe the owner should make plans now to inlarge.. Because once the word gets out it’s going to be hard to find a seat..
The Black Hog sure gets a lot a buzz and generates strong opinions (fortunately, mostly good, but with some strong dissents….the subject of BBQ tends to spark some spirited discussion!).
While I’m not a BBQ fan (sorry to say), I still think Black Hog has been a great addition to downtown Frederick. Hope they continue to be successful!