Hogzilla's Inspired Barbeque Is Up and Smoking
|Great sandwich, and I'm not pulling your pork.|
We first reported he coming of the place in September. The theme here is "redneck chic," a bit of South Beach polish added to the typical country-style barbecue joint. The uniforms are biker chic: the staff wears black leather vests over black t-shirts and jeans (the gals wear jean short-shorts). A dozen tap beers will change seasonally; bottled brews are focused on labels from the Southern U.S. Lots of bourbons and whiskeys, too. But what makes Hogzilla's "Inspired" is the menu, which is more interesting than usual barbecue fare. They even have a chef de cuisine (Eli Jackson), which not every barbecue joint has.
Intriguing menu items: Crisp Everglades frog's legs; a trio of grilled alligator, buffalo, and wild boar sausages; crispy pork belly with mango-chili barbecue sauce; pig trotters flash-fried with cilantro-garlic ponzu sauce; smoked tomato soup; cinnamon cured smoked duck breast with corn bread pancakes; and house "spam" glazed with molasses and topped with melted cheddar and a sunny side-up egg. If you call in advance you can get a whole suckling pig.
Beer-can chicken was good too; it gets roasted atop a can of Pabst Blue Ribbon. I tried some atop Texas toast, with guacamole and gravy. In this guise you can't really tell that it's been cooked with beer, but it's still a lip-smacking sandwich ($8.50). A side of burnt end black eyed peas didn't have any burned ends of brisket or bacon as promised, and was too watery in flavor ($6).
A chocolate-bacon cupcake was good, but the slab of bacon across the top isn't the best way to incorporate the pork. The menu says that the bacon is "mixed" with the cupcake and "candied bacon" would be on top (let out a bit more slack). In this manner it is more like a cupcake with a side of bacon, which isn't the same ($6).
|Chocolate cupcake w/side of bacon|
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