Last Wednesday I was allowed to go behind the scenes into the heat and hurry of the kitchen at Fat Dragon Bar-B-Q to record the their first-ever Hog Times dinner celebrating going whole hog and eating nose to tail. I set up my digital SLR on my tripod and tried to stay out of the way of the controlled chaos. With my iPad at hand, I clicked and tweeted and tried not to drool all over my equipment.
While I didn’t get a chance to taste the deliciousness, it was obvious that the crowd really enjoyed it. The best part was seeing the pig paraded around to the table while everyone took photos. There are more photos on Fat Dragon’s Facebook Page.
They’re already planning to do another Hog Times in January and this month they are doing a shellfish themed dinner called Shellfish Mania!
Here’s the menu:
Barbecued Sloping Hills Pork with Condiments
-Bean Sprout Kimchi
-Korean BBQ Bar-B-Q Sauce
Jalan Alor Chicken Wings
Papaya & Napa Cabbage Salad, Smoked Steelhead
Stir-fried Japanese Eggplant with Sambal & Crispy Onions
Stir-Fried Noodles with Smoky Drippings
Steamed Jasmine Rice
Butter Lettuce Salads
- October 25, 2012: Double Birthday(ish) Dinner! (josephmallozzi.wordpress.com)
- Going whole hog, scientifically speaking (eatocracy.cnn.com)
- Best Barbecue in Raleigh (apartmentguide.com)
- Cost Of Raising Hogs On The Rise, But There’s Still Bacon (kake.com)