3 meats, 1 bun @ Black Hog BBQ

Now, I don’t always go looking for BBQ — sometimes, BBQ just finds me. We’re hanging out in downtown Frederick at Black Hog BBQ, this local chain with three locations in Maryland. This place has been serving up all kinds of smoked meat since 2007, but I’m only gonna eat here once, so I gotta make sure to get as many as I can shove down my piehole, bro!!!

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So, we’re starting off with an order of BBQ pork fries — these are like cheese fries gone wild in Flavourtown! They take fresh-cut potatoes, smother ’em in cheddar, and then pile bacon and pulled pork on top??? Shut the front, back and side doors, bro!!!

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But now it’s time for the main event. They call this sammy the Triple Meat Mofo, and it’s a baaaad muthafucka! You’ve got beef brisket, pulled pork, country ham, swiss cheese, grilled onions and BBQ mayo, all stuffed between two buns. The beef was nice and tender, the pork was fall-aparty…but that country ham is what makes it, with the thickness to break up this flavour volcano!All this and a side of ooey, gooey mac and cheese for just $12.50!? Don’t tase me, bro!!!

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Of course, when you’re in Frederick, you’re in Flying Dog Country, so I had to check out this little feel-good hit of the summer, Numero Uno Mexican Lager. This light, easy-drinking beer is brewed with agave and lime zest, so it’s packing a lot more flavour than a Corona. And believe it or not, but after the pork fries, the three-story sammy, mac ‘n cheese and a couple of these, I actually did NOT have room for dessert!!!!!!!

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“We can’t stop here, this is beer country!” — a tour of Flying Dog Brewery

So, we’re hanging out at Flying Dog Brewery down in Frederick, Maryland, about an hour north of Baltimore. These guys are known for their labels, designed by Hunter Thompson’s main main Ralph Steadman, and for brews with names like Doggie Style and Raging Bitch. Now, I’m no stranger to Doggie Style — I chugged a few last time I was in Bodymore — so when they offered to give me the grand tour, I was all over that like queso on Guy Fieri’s mustache, bro!!!

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Now, this is where the magic happens — they take the hops, water and barley, and they mix it all up! They gave us some barley to taste, and while it doesn’t taste like much on its own, once it’s run through the lauter tun, it starts to get the job done…

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99 barrels of beer on the wall, 99 barrels of beer…

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Fun fact: when they make beer, it creates a whole buncha CO2, which they have to funnel out into a bucket. You couldn’t triple-dog dare me to chug that bucket, bro!!!

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Behind this door is the quality assurance lab — man, how do I get that job???

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This here is their bottling machine — what, you thought they did it by hand? Actually, the reason Flying Dog moved to Frederick from Colorado is because the old owners of the brewery left this baby behind!

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Of course, the best thing about the tour is the beer. Not only do they give you a few samples along the way, but at the end, there’s a Choose Your Own Beerventure flight waiting for you at the bar. For my four beers, I went with:

  • Ain’t Nothing But a G Thang hazy pale ale (5.7%)
  • Brut Reynolds brut IPA (5.7%)
  • Woody Creek White (4.7%)
  • Dead Rise Old Bay Gose (5.7%)

Dunno why, but they like to end their beers in .7%. While they were all quite tasty, the major highlight was the Old Bay Gose:

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Now, Old Bay is pretty much the chicken base and garlic salt of Maryland. They put that shit on everything — crabs, fries, crab dip, crab fries, chicken wings… you name it! And while I don’t actually see any of it floating in my beer, you can totally taste the Old Bay. Cuz what better way to wash down some Old Bay than with even more Old Bay, bro????