About Us
High on the Hog BBQ is the living obsession of Kevin Swann and Richie Crabbe. Two friends who grew up together in the Northern Neck that needed more out of life than the 9 to 5 grind in “Corporate America”. So after cooking some fantastic BBQ and ribs for family, friends, and even some folks at work – we decided to share the deliciousness with the entire world and begin catering.
The first question we get asked is. “What does high on the hog mean?” Well here’s the answer: It means living the good life, eating like a king, and having the best of whatever there is. We chose this name obviously because we serve pork BBQ and it’s clever, but also to reiterate our commitment to making your catered event the absolute best experience possible through clear communication with our customers, using only the best meats and ingredients, attention to detail, and never compromising the techniques we have developed to create the most delicious food you’ll ever eat.
High on the hog also relates to cuts of meat. The choice cuts, the most tender cuts, either from a cow or a pig, all come from the muscle groups of the animals that do the least amount of work. And where on the body do you think that is? Well, on both the cow and pig, it’s “high” on the animal; it’s the back, the part furthest from the ground. “High” on the back of the cow where you’ll find the T-bones, the Filet Mignon, the Prime Rib, the Porterhouse and finally the less desirable sirloin. If you look at the meat around the back legs, you’ll find the rounds. On the front shoulder you find the chuck and underneath that you find the brisket. The “upper cuts”, are tender only because they don’t do much work and they cook quickly by grilling or using direct heat. Those cuts that are “high” are always the most expensive – hence the saying “living high on the hog”, because in the old days the wealthy were the only folks that could afford these cuts of meat. Since not everyone could afford to eat filet or tenderloin all the time, the art of low and slow cooking was developed to make the less expensive cuts of meat just as succulent and tender and the rest. We have mastered these cooking techniques to make the most mouth watering BBQ you’ve ever had.
Good BBQ is the result of using a good cooker. We custom designed our cooker, fondly named Sharleena, to maintain just the right temperature to ensure your meal is truly phenomenal.
We appreciate the opportunity to serve you and thank you for considering High on the Hog BBQ for your next event.
Richie and
Kevin