Cheap Eats 2016: Black Hog BBQ

Cheap Eats 2016: Black Hog BBQ
Photo by Scott Suchman.
Good for Groups

Perhaps the single best bite of barbecue we put in our mouths this year was something called Arkansas beef. Imagine hunks of brisket—meltingly fatty on the inside, ringed with a crusty bark on the outside, and submerged in a thick, crimson sauce that balances spicy, sweet, and tangy. It’s the strongest reason to visit these folksy Frederick-area joints, but not the only one: Finely chopped pork is properly vinegary, and barbecue chicken is infused with an assertive smokiness. And unlike at some barbecue spots, sides get as much attention as the meats: Potato salad, slaw, and collards are all made with care.

Also good: Smoked sausage; BBQ beans; cornbread.

See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.

Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.