Celebrating 5 Years of Pork: Swinefest 2015 at Hog Shack in Steveston

Hog Shack just celebrated it’s 5th anniversary on Thursday, Oct. 15, 2015 with Swinefest, a “competition-style” barbecue buffet that included a glass of Driftwood’s fresh hop Sartori Harvest for only $35! It was a sweet deal that probably flew under a lot of people’s radar, but it sold out well ahead of time anyways. We were there to celebrate and indulge, so here’s the recap. Enjoy!

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We’ve been to Hog Shack a couple times and enjoy their bbq well enough, but they seem to be hitting their stride with a big bbq competition win back in September at the BBQ Off the Bypass.

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Swinefest was announced on their Facebook page about a month beforehand, and sold out within a week.

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Hah. Take it to Yelp, you whiny assholes! 😀 Just kidding…

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They had 5 beers on that night, including the coveted Driftwood Sartori Harvest Fresh Hop IPA.

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We not only got a beer included in the ticket price, but also a copy of their beer journals.

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If you’re familiar with the 33 Bottles of Beer journals, this is the same idea.

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We also got a free bottle of their bbq sauce! Tax, tip, freebies, meat, and beer for only $35! Killer deal!

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Driftwood Sartori Harvest. It’s a good beer but it’s been better in previous years. I think Yellow Dog showed everyone this year how great fresh hop beers can be with their Fresh Hop Play Dead IPA and Alpha Dog Pale Ale:

@yellowdogbeer #FreshHop Play Dead #IPA is definitely my fave local fresh hop #craftbeer so far. 6.8% ABV and 75 IBUs. They haven't lost sight of making a good-tasting IPA *first*, then incorporating fresh hops second. Fruity and dank (cannabis/weed) hop aroma with a hint of lighter fluid that I don't mind, plus a well-balanced malt sweetness to stand up to the hops. AND yes a "round" fresh hop quality that sort of gently coats your palate. Cheers, world! #yellowdogbrewing #yellowdogbeer I'm not sure what variety of fresh hops breweries are using this year aside from Centennial. Seems like breweries have been a bit cagey about saying exactly what hops. I dunno why. I think it'd make a huge difference in the flavour and aroma… @ychhops #ychhops

A post shared by Dennis the Foodie (@dennisthefoodie) on

 

 

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The owner, John, smoked a whole suckling pig to celebrate.

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As Destiny’s Child says, “Can you handle this?” 😉

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He seems to be livin’ the dream — a smoky, feverish meat dream.

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Hog Shack always has a small but good craft beer selection that brings out the craft beer nerds.

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The buffet line in action. Strategize!

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I believe this is their Spanish Rice Pilaf.

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Baked Beans. Yes, please!

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Smoked Chicken — drumsticks, thighs, and backs.

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I believe these were Baby Back Ribs. I made guttural noises as I helped myself to as many ribs as I wanted.

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Smoked Beef Brisket.

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They had that rare treat that’s unique to Kansas City barbecue, Burnt Ends!!! Hog Shack doesn’t have these all the time, so it was great of them to offer these. I call them “meat candy” because they’re morsels of fatty goodness. My favourite pieces were 75% fat, 15% meat, and 10% bark, all drenched in sauce. 😀

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Don’t tase me bro!

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My plate  (L-R): rice underneath baked beans, “cheesy corn”, pulled pork, a pile of burnt ends, and a couple ribs hidden underneath a couple slabs of brisket. The cheesy corn was an old menu item they brought back for this event. It was basically a creamy, cheesy sauce with corn in it. The Eventbrite description said, “Wear sweatpants”.

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Surprising amount of smoke ring action. I thought maybe you needed an all-wood smoker to get good smoke ring, but I guess not. I believe they use wood-assisted electric smoker. There must be some by-law or major economic disincentive that prevents all-wood barbecue places from opening up in the Lower Mainland… The bbq at Hog Shack is probably as good as it gets as far as electric smoking goes. All-wood (like at Podnah’s Pit in Portland — review here) is a whole other level.

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Wicca’s plate. Can you hear me now?

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Another beer geek t-shirt.

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Another diner’s impressive all-meat plate. No time for sides or carbs!

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John cracked open the pig’s skull…

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…and served the brain. Here it is beside one of the ears. Wicca took the other ear 😛 The ear was basically tough and inedible 🙁

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Right-brain. I tried a chunk and it reminded me of sweetbreads. Had a really pasty, mouth-coating quality. I should’ve dipped it in sauce.

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Shared a Parallel 49 Lost Souls Chocolate Pumpkin Stout. It was just ok but went well with dessert:

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Chocolate Cake. It was McCain’s Deep ‘n Delicious territory…very soft, moist, and sweet.

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Congrats Hog Shack on five years!

Now, how do I get rid of this meat hangover?

Hog Shack Cook House Menu, Reviews, Photos, Location and Info - Zomato

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