Arrogant Swine

Beer Hall Carolina Whole Hog BBQ

Filtering by Tag: North Carolina BBQ in NYC?

Top 10 Hits Whole Hoggin' in 2013

Generally it's a bad idea to do a wrap up of your year on the last day of the year. Realistically there should be a few days of introspection. Clear the co-webs, untangle the strands, sensationalize victories and come up with excuses for failures. Nope none of that here. Been busy fighting down to the wire to get all my goals accomplished for this year. Alas the final goal of signing a lease on a spot alluded me. I expect to get there in a few weeks.

So here's some best hits of Uncle Ho's year in BBQ and what a year it's been.

#1 My hair is gone! 

For those who know me, I've always had a full head of hair. My hair style itself has remained more or less unchanged since college. So when 2013 began I declared that this year will not only be different, it will be RADICALLY different. Now for a budding BBQ guy there isn't much radical revolution one can do the freezing January 5th weather, so I shaved my head. Certainly not the craziest thing one can do but I wanted to start off the year completely different and so my long locks had to go. The theme of making this a dramatically different year, I actually quit my long time job to focus full time on the Swine. Despite years of attempting to get canned it seemed like my employer loved me enough to keep me around and continually promote me. So if I was gonna make a change I was going to take the plunge into the uncertain BBQ waters.

#2 The public gets to know Arrogant Swine - aPORKalypse 2013 

I did my very first public appearance as the Arrogant Swine at Alewife's annual aPORKalypse event where my pork was featured with a whole host of other chefs doing fancy things to pigs along with pours of great American craft beers. Following the Steve Jobs' philosophy to shamelessly steal great ideas, I decided then and there that to best honor the religion of Carolina whole hog BBQ, it must always be a party. Whole hog BBQ has and will always be in the context of partying with those you love. My BBQ will not be a foodie BBQ. It will not be there to serve the short attention spans of those who constantly seek out the latest culinary hit. My BBQ will not be divorced from the assembly of friends and strangers to one place. A place where the beers flow with laughter and the music is only extra sauce you need. This seed was the vision for the Hog Days of Summer.

#3 The SWINE trailer shows up at the Big Apple BBQ Festival 

Like Xmas, our favorite time of year rolls back around when the Big Apple BBQ block party comes back to town. This time however the massive Arrogant Swine trailer cooks with my teacher, the Godfather of North Carolina BBQ - Ed Mitchell. It threatens to rain every single year at the BABBP but this year the storm definitely delivered! Cascading downpours drenched us to to core on the Friday before the big day and the storms delayed the rest of the pit crew and their pits coming in! Good thing we had my smoker there to get things started. Otherwise there wouldn't have been any hog to serve when the doors opened at Team Ed!!

#4 The Hog Days of Summer!! 

Now if you're an intelligent person, you would do small pop-ups. 20/30 person ones where you test your system and see how it holds up. You avoid sticky issues like pouring alcohol and letting folks drink as much as they want. An intelligent person wouldn't try and pull off 14 sessions of beer + BBQ + music events where seatings ranged from 80 to 200 persons! Well we all know where I fell on the intelligence scale. As a full testament to the fact that God watches over children, animals and fools, we managed to pull off some pretty respectable events by taking over construction lots, getting the wonderful folks over at Founder's Brewery to supply us beer, and bring in some awesome musicians like Blind Boy Paxton and Garage Sale. Every session got their own 220-260 pound heritage breed hog from Tamarack Hollow farms. Without the support and love of Josh and Philip of John Brown Smokehouse none of this would have been possible.

#5 Keeping up my duties at John Brown Smokehouse 

While Arrogant Swine is my main shop I still function as the resident Whole Hog guy for John Brown Smokehouse. So if you place an order for hog there, you'll see me pull up with my smoker. Definitely the best catering we've done ever has been this wedding by the beach in July. JBS pitmaster Josh Bowen and I packed up the smoker and drove up to Connecticut for 2 days to cater. In between shoveling hot coals under my hog, I took naps next to the beautiful Long Island Sound. There are worst ways of making a living than getting paid to lounge around listening to calling gulls and breathing in ocean breezes.

#6 Getting some press! 

Seems like some people like what we're doing! We got picked up by one of NYC's largest food sites Serious Eats being named one of the Editor's best bites of 2013. The New York Daily News listed us as one of the best ways to end the summer. We also got a whole lot of blogger love from We Heart Astoria, Tastoria, Chopsticks & Marrow, the Food Network blog, Local Bozo, Harmonious Belly, Fooditka,

Oh if that wasn't fun enough I got my own ARBY'S VIDEO!!!!! Arby's Sandwiches started a national campaign to promote their new BBQ sandwich. As part of that promotion they decided they were going to feature several experts to talk about their regional style. I got to represent Carolina whole hog. I hope I did my faith the justice she deserves.

#7 Keeping up with the events circuit 

I like being part of events and got to cook for several including the 2013 NYC Hot Sauce ExpoQueens Summerbeat in Sunnyside Gardens with Edible Queens, QueensTech Bash at PS 1 MoMA. Chief among this was my collaboration with THE authority on Mexican cuisine - Zarela Martinez when we cooked for this year's PIG ISLAND event. I even threw in a fun Jewish pork dinner called Sacred & Profane

#8  Starting my catering business 

It's fun to have a hobby but it's even more fun to get paid for it! I got to do a fair bit of catering all around town this year. Included with this were corporate clients including Crossfit Queens, real estate giant Jamestown LP, national accounting firm McGladrey & Co, and the Bronx Zoo.

#9 Making new friends 

Along with a whole host of fun food business friends I made over the year I got to make friends with local pitmasters Bill Durney (Hometown BBQ), Matt Fisher (Fletcher's BBQ), and Frank Davis (Beast of Bourbon). That they count me as a peer is an honor indeed.

#10 The SWINE is coming!

I still haven't got a lease signed yet. That's the one really crappy part about real estate hunting, you fall in love with a space and the landlord flakes on you. A space we put in a ton of work doing environmental research for the landlord in Greenpoint just died on the vine. Turns out the landlord got cold feet on having a food business tenant and won't say yes. Also turns out the jack off isn't getting any bids for his potential superfund site so he's holding on to us just in case. We have to bids now on some very exciting spaces even more exciting than my original target so fingers crossed. Either way, the Arrogant Swine is coming and we're hoping to finally have a permanent home to fly the flag of Carolina whole Hog BBQ here in NYC.

The year started with no more detailed plan than "this year is gonna be dramatically different" and well I went for broke. I left behind all that was familiar and comfortable. I tossed slow and steady for the tumultuous chaos of entrepreneurship. A college mentor gave me the greatest life attitude which has been good to me - Constantly imagine yourself climbing up a forbidding mountain. It looks like you'll never get to the top but looking down you realize you're farther along than when you first started and you're higher up than you ever imagined you could have gone when the adventure first started.

I have much planned for 2014 I hope you'll like it. Hope to feed you some swine soon.

North Carolina Whole Hog BBQ video

I've always wanted to make some videos. What I've never dreamed up was making videos with me on camera. So this was a fun way for me to tip my toes in the water. The black & white photos are from the North Carolina State Archives of an old school pig picking. Midway thru the video I added some of the work that we've been doing to bring North Carolina whole hog to New York. So the video is an attempt tie the past of our great tradition with our current work. Hope you enjoy! [youtube=]

Twitter Contest!!!


Hi All

I've been away from blogging because of my ongoing summer BBQ series the NYC HOG DAYS OF SUMMER.

I'm hoping to get back to posting fairing soon. For now I'm announcing an ongoing twitter contest.

The rules are simple.

#1 Copy this text: Join me for BBQ & unlimited @foundersbrewing BEER! #hogdaysofsummer

#2 Tweet it to all your followers on twitter.

Done!  I will choose one winner on 7/21 who will recieve 2 VIP tickets for the August and September events. Where you will drink unlimited pourings of Founders Brewery beer and my North Carolina BBQ HOG!!!

While you're at it. Follow me on Twitter at @ArrogantSwine

and like MY PAGE on Facebook

Win some free hog!!

How Many People Will My Whole Hog Feed?

Hog26 One of the more frequent questions I get asked is how many people will a X pound pig feed? So to continue our discussion from yesterday I will share with you “swine equation” for calculating yield.

Most important tip is HEAD OFF. It’s a waste of money and you’ll occasionally freak out a guest. Not worth it.

The equation breaks down into two divisions – Normal people & Gluttons.

Normal = X pounds of pig * 1.2 = # of people fed

Gluttons = X pounds of pig * 0.8 = # of people fed

For normal people a 1/3lb sandwich is pretty big. Add behind that your slaws and hush puppies, mac & cheese, beer etc. It’s a nap inducing meal.

For the mega eating gluttons you can give them a monster half pound sandwich. Now think about this for a second. The double quarter pounder at McDonald’s is a retarded amount of food. And that weight is PRE-COOKED. We are talking about already cooked ½ pound of meat here.

In any pig picking you’ll have your bird eaters and your mega eaters so if you calculate the 2 equations you’ll be somewhere in the middle.

So let’s say you had a 100lb pig. That will feed 120 normal people or 80 mega eaters. It’s not likely you’ll find 80 mega eaters.

My tips for making sure you have enough for all especially if you’re a worry wart like me that you’ll run out.

  • Pre-chop and sauce and have people serve themselves. Us BBQ people are overly generous by nature, you’ll be surprised how small portions will look. They’re not really “small”, they’re “reasonable”. Whole hog guys tend to go overboard, I know I do.
  • Slaw ON the sandwich. This is proper Carolina BBQ. The slaw is not a side salad; it is an intricate part of the whole hog BBQ experience. Plus it makes the sandwich look bigger.
  • Have lots of sides and dessert. Not only will people enjoy the variety, you won’t have to worry if your hog is big enough. Plus what makes for a better pig picking than home-made pie?