Comments on: A new BBQ place downtown?

By: patrick maggi

patrick maggi — Wed, 14 Apr 2010 05:08:41 +0000

pork-smoked for 14 hours
ribs-6 hours
brisket-14 hours

There are minimums to get these cuts of meat tender

By: FrederickFan

FrederickFan — Wed, 25 Mar 2009 21:36:10 +0000

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!

By: ss

ss — Wed, 25 Mar 2009 15:09:11 +0000

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..

By: Jim H

Jim H — Sat, 14 Feb 2009 15:09:00 +0000

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!

By: Matthew

Matthew — Sat, 14 Feb 2009 14:58:23 +0000

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.

By: Guy

Guy — Fri, 13 Feb 2009 14:22:07 +0000

@JimH we had a very similar experience. Good food, service, and company.

By: Jim H

Jim H — Fri, 13 Feb 2009 13:28:24 +0000

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.

By: Anonymous

Anonymous — Fri, 13 Feb 2009 04:13:23 +0000

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.

By: Charles

Charles — Fri, 23 Jan 2009 22:46:49 +0000

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

By: Monica Pileggi

Monica Pileggi — Wed, 21 Jan 2009 16:09:15 +0000

Haven’t been to a Tony Roma’s in years! Always loved their ribs.