HogSlop

Welcome to HogSlop

Food lovers rejoice! I’ve been ordered by the Kitchen Man to spread some of the backdoor secrets of the kitchen with y’all. My name’s Hollan, I’ve worked in more kitchens than I have fingers (somehow I’m not missing any), and I like to get dirty. I’ve garnered a name to reflect these classy characteristics – hog.

I’ll chime in form time to time with little How To’s and Guess What?’s to translate that big kitchen flavor without dropping half the cash. Fellas, get ready to dazzle the babes and ladies, you’ll probably want to take a shower after reading these, so get ready, ‘cause here comes the slop!

Quick Tip #1

Everyone loves the old fashion steakhouse cut steak. Thick, juicy, flavor packed in every bite. It’s worth the $50 right? Well save your wallet the anxiety attack and try it at home. While most steakhouses broil their steaks, you don’t have to if you have a nice, thick cast iron pan. First, preheat that oven to a few degrees cooler than Hell (aim for 500, but anything above 400 is good depending on how you want your steak done), then heat the pan up as hot as you can (we’re talkin’ REAL hot, so watch yourself now), throw your steak in. Let it cook for exactly 2 minutes, flip, add butter (about ½ oz or 1tsp), and throw it in the oven for 5 minutes. This will create smoke and will also put a smile on the lucky sucker’s mug. Bon appetite!
Eat on,
Hog