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Holy Hog BBQ (Tampa)

So there is a new BBQ place on Armenia north of Columbus. I wouldn't normally post until I had eaten there but I am excited to hear how it is. They have crazy hours: M-F 11:00-3:00. I will have to check it out sometime this week. Going by the looks of the website (http://holyhogbbq.com ), it is a bit more upscale than I typically like in a BBQ place. Still, I can't help being excited as it is right around the corner from my house.

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  1. Tell me which day, except for Tuesday, you want to meet there for lunch. I'll be there!

    John

    39 Replies
    1. re: RibDog

      John,

      I am good for Wednesday or Friday if either of those days work for you. That's a big claim on the web page: "Our goal is to create a family friendly restaurant that serves the very best southern B-B-Q in the Tampa Bay area." Gotta check it out.

          1. re: CFishman

            You and John work it out and I'll jump in....

            1. re: Mild Bill

              Let's run with Wed. Is 11:45 good?

              1. re: RibDog

                Sure, sounds good. It will be a treat to eat bbq with you. It's been a long time coming. Bill?

                1. re: CFishman

                  dangit you guys pick the one week I'm out of town... :(

                  have fun, need pics and report!

                  1. re: CFishman

                    See you there. I may bring one other buddy that is a bbq man also.

                    1. re: CFishman

                      Todd--- regrets...

                      But Wednesday's good with me!

                      1. re: Mild Bill

                        Good, we're on. I called to make sure they were open and they are (opened last Monday).

                        1. re: Mild Bill

                          Don't worry, in honor of you guys I'll hit up 4 Rivers Wednesday :)

                          (I'll be in Orlando)

                          1. re: askdrtodd

                            I'm guessing you will have the better meal but one can still hope.

                              1. re: RibDog

                                You are right. I am trying to keep my expectations under control. It's true that the things that make me skeptical (snazzy webpage and polite people on the other end of the phone) are also the case with 4 Rivers. I suppose there is no good reason to think that quality bbq and a polished operation can't go hand in hand.

                                1. re: CFishman

                                  if i didn't already have plans, i'd be joining you. i look forward to your observations.

                                  1. re: CFishman

                                    yeah I saw the website and there was a glimmer of hope that it would be a Tampa 4 Rivers and I could end my long distance love affair with this cruel BBQ mistress. Now if only they'd open an Amura in Tampa I could quit going out there altogether :)

                                    1. re: askdrtodd

                                      What is this Amura of which you speak? Googling now.

                                      1. re: CFishman

                                        Did y'all go today? I was thinking it was thrusday, not today. I ended up going today. I had my son - who I had to keep out of school. Thay may have been yall sitting next to me. I was the one solo with the screaming toddler.

                                        All in all I thought it was pretty good. I only had the chopped pork, which was better than many, but probabaly not the best I ever had. Mac and cheese was good, and I really liked their baked beans. Wish I had ordered a dinner with two meats, but didn't realize that could be done until I heard it being talked about at the next table. I would go back. Lots of stuff to try.

                                        The guy who owns Pipo's owns that place and is trying to "branch out." the decor is a bit forced, since it was a Pipo's. Again I wasn't disappointed and will be back. The change may not have been a bad idea since it may be the only thing in that area that is NOT Cuban.

                                        I'm interested in hearing others' takes on it.

                                        1. re: Old E.

                                          ah, you should have said hello. I thought the ribs had potential. They had good chew and smoke. Unfortunately, they were served room temperature or there about and that detracted a bit from the experience. I liked the brisket. It was juicy and flavorful. On John's recommendation we got it sliced from the point-end which was a good call. I am with you, mac-n-cheese was good but the baked beans stood out. This is right in my neighborhood so I will definitely be back, perhaps as soon as Friday for the fried chicken and waffles. John had a long discussion with the owner. It will be interesting to hear his impressions.

                                          1. re: CFishman

                                            I would have, and almost did, but like I said, I thought yall were going tomorrow, and didn't want to risk sounding like a fool. I actually heard the talk of the point end. I'll have to remember that.

                                            I will take my wife soon. I think she will like it.

                                            I forgot to mention, they brought out some corn fritters for my son, who really enjoyed them. They were good, but more like dessert. they were dusted with powdered sugar. I would probably enjoy them more without it.

                                            How was the okra and other sides?

                                            1. re: Old E.

                                              The collards were good but not the best I have ever had. My cup had a couple of stalks in it which I pointed out to the owner. He was apologetic and said it would not happen again.

                                              Yes, I thought the brisket was very good quality. Fishman thought the brisket was better at Cally's. I was not going to dispute it as brisket is usually really bad or really good. And if it is really good, then it is a go in my book.

                                              The sausage was good also. Overall, I give it a thumbs up and will continue to watch it. Of course, I may be biased as he uses the same type of smoker I use.

                                              1. re: RibDog

                                                I need to try that sausage.

                                                What did yall think of the sauces?

                                                1. re: Old E.

                                                  For appealing to the public, I think the mild sauce should be a little sweeter. The hot was good but I prefer one based on chipolte. I actually mixed two together myself. I did not try the mustard base as I am not a big mustard based sauce fan.

                                                  1. re: RibDog

                                                    There were other fun sides that I really wanted, but I just had the Brisket and Collards to keep it low carb...
                                                    I thought the meat was between decent and just OK.... Everybody's ribs and meats were room temp to cool, because the ready-to-go food is put out in a display area to be cut and served...
                                                    When I ordered brisket, he began slicing a chunk of meat that was already on the chopping block off to the side...
                                                    This made the coveted fatty elements of the brisket feel pasty rather than juicy...
                                                    Looking back I think that was a biggee...

                                                    Flavor was acceptable but nothing inspired or imaginative... No signature...
                                                    I've definitely had worse brisket, but this today is what I think should be the minimal level of acceptance from a BBQ jernt...

                                                    It was me who said Cally's Brisket was better---- on the day I tried it... Significantly better, but the portion was very small...
                                                    There were like 8-10 bite-size pieces------ and I was just getting started!
                                                    (sadface)
                                                    The slight crust, flavor, softness, & juiciness almost brought a tear to my eyes...
                                                    When I went back to Cally's THE NEXT DAY to try their pork, it was soft & moist, but utterly flavorless...
                                                    I mention that so you know I'm not making a general statement that one place is better than the other... I'm new to both places...

                                                    Also, the collards I had today were simply 'greens in unseasoned hot water' with a few inedible rubbery porky bits...
                                                    And for me to use the word 'inedible' is really sayin' something...
                                                    I wasn't even sure how to spell it...

                                                    That liquid is supposed to be a 'liquor' that you'd want to drink or sop-up with some cornbread, but that water wasn't even salted...
                                                    It's not hard to create a flavorful collagen-rich reduced broth with some soft meat in it and toss it with the cooked and drained greens at the last minute before calling it a dish... Signature baby....

                                                    As some of us were paying I was watching a few chopped pork dinners to-go being prepared and it looked good...
                                                    Juicy, and I thought the portion was generous...
                                                    I'll pop back in ASAP and give it a try...

                                                    I got there late---- a few minutes after everyone else just began eating...
                                                    If I'd gotten there on time I was thinking of pitching the idea that we simply buy an assortment of their meats by the pound, a rack of ribs, and a few large sides, so we can all try everything...

                                                    It's OK, I'm always driving right by...

                                                    And next Wednesday the 21st while I'll be nearby, I'm gonna search out and spend some money at Jaymers' trying a few things..
                                                    I've never been, but I like the passion, 'tude, pride, and defensiveness he expressed in other threads...

                                                    I'll be happy to settle this whole BBQ thing singlehandedly...
                                                    We'll talk more later....

                                                    1. re: Mild Bill

                                                      He posted quite the attitude filled post last night and even managed to slam a regular board poster in the process. I was not impressed.

                                                      1. re: rhnault

                                                        What happened to his post? Was it on this thread? Recap please.

                                                        1. re: CFishman

                                                          It was on the CL rib off thread. The post was pulled. He slammed a regular poster for having a blog and no palate for not liking his food. He really didn't need to go there. He could have just stuck to his positive statements and likely would have gained more customers instead of alienating potential diners.

                                                          1. re: rhnault

                                                            It was negative.... then a ton of positive. Odd.

                                                            Probably a derail, but anyone been to Ribit's, that new bbq joint on Howard? Maybe I should start a new thread.

                                                            1. re: Old E.

                                                              The positive was about his restaurant. The negative was aout the poster. Pretty blatant personal attack.

                                                              1. re: rhnault

                                                                Thanks for filling me in. Sometimes I wish that Chowhound was no holds-barred. In the end it is probably better that they keep us civil. The problem with posts is the same as with email: people write them too quickly and read them too quickly.

                                                                  1. re: Old E.

                                                                    I guess I missed it all. Never saw a thing. Who are we talking about?

                                                                1. re: Old E.

                                                                  I've been to Ribit and had their pulled pork sandwich. It was pretty decent, once I put sauce on the pork. Alone, it was sorta tough and chewy but it could've just been that one time.

                                                              2. re: CFishman

                                                                I guess no one is going to tell us what or who they were speaking of, Cass.

                                                                1. re: RibDog

                                                                  If you are asking who posted the negative comment that was removed, it was the guy from Jaymer's. He didn't like someones blog comment about his restaurant.

                                                                  1. re: Old E.

                                                                    TY, Rebekah also contacted me offline and told me the same thing. It's too bad. There will always be someone in the world who does not like your que.

                                              2. re: CFishman

                                                Amura is at Sand Lake Road and Dr Phillips in Orlando, there are also other locations but they are nowhere near as good as the SLR one. Consistently amazing, with actual Japanese sushi chefs and top quality fish. Home of the Rolls Royce Roll, hands down the tastiest sushi roll in FL. Possibly the best one I've ever had. Pics attached.

                                                 
                                                 
                                                1. re: askdrtodd

                                                  I should have mentioned this is a response to CFishman's earlier post asking what Amura was :)

                    2. Hey Cass, did you get back to HH last Friday for the chicken and waffles?

                      4 Replies
                      1. re: RibDog

                        And, of course, I did go back. The chicken was juicy but the skin was encased in a hard crust. It must have been an egg batter. It added nothing to the chicken and was not a carrier for extra spices. The chicken was one enormous breast cut in half. The waffle was good. I am such a fan of the dish that I would go back despite the hard crust. As I understand it though, they will only be serving fried chicken and waffles once a month. It's part of the Friday specials.

                        1. re: CFishman

                          Like it / hate it.... at least people are talking about it. :)

                          I noticed Datz now has chicken and waffles. A lady down the bar from me ordered it and seemed to be enjoying it.

                            1. re: andy huse

                              Ella's are better than Holy Hog. The couple of times I have ordered fried chicken and waffles at Ella's it has taken them over an hour to get them out. I know frying chicken takes 30 minutes or so and I willing to wait, but an hour hurts.