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Joined by chef Chaz Greene and business manager Zack McKinney, the Hoffmans plan to open the restaurant throughout the week, except for Monday. Hours will be 11 a.m. to 7 p.m., except Friday and Saturday nights when they will stay open until 8 p.m.
“If you can’t come and sit awhile,” said J.D., “we offer carryout service on all of our barbecue.”
Greene said he enjoys preparing creole dishes. Formerly the chef at Napoleon’s restaurant in Warrenton, the menu already includes red beans and rice, and Hopin’John, and he expects to add weekend specials during the coming months.
All of the meat is barbecued over cherry logs, which J.D. said he believes has a milder flavor than the somewhat traditional hickory.
The restaurant also plans to feature smoked seafood, including trout and bluefish. Steamed crabs and shrimp are another favorite of the Hartmans and Greene.
“We don’t do just fish and pork,” J.D. said. “We also smoke duck and turkey.” His pork barbecue is slowcooked for 12 hours and then cooled for two hours in the cooker before the meat is pulled off the bone.
He smokes his ribs and chicken for four hours, he said.
The Hartmans, along with Greene and McKinney, are looking forward to running a family restaurant with moderately priced meals. Although they plan to apply for an ABC license to offer beer and wine, the four are adamant that High on the Hog is going to be a friendly, pleasant, family-oriented restaurant.
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