Red Dog Saloon Launches ‘Whole Hog Sundays’
Red Dog Saloon, the traditional Austin barbeque joint and dive bar, is launching ‘Whole Hog Sundays’ feasting menu from Sunday 9th December, nationwide.
‘Austin by way of Brooklyn, served with a side of Nashville for good measure’, Red Dog Saloon was created as an antidote to commonly found dry, unloved and unskilled ‘que.
Serious about good eats and good drinks, Red Dog Saloon highlights Austin’s regional eccentricities and deep-rooted Southern inspirations – with a mission is to bring the world’s ‘barbeque capital to the UK’.
Hickory-smoked on Red Dog’s award-winning fire pits, the star of the whole hog show is the Blythburgh Farm pig. The ‘real free-range pork’ from Suffolk was chosen to produce the highest quality barbeque in town. Minimally seasoned to let the meat do the talking, the whole hog is cooked to perfection over hickory wood for over 16 hours – revealing a succulent, coral interior within a crispy, earthy brown top.
The whole hog is split into chopped pork, sausages and ribs teamed with a selection classic sides, from potato salad and coleslaw to macaroni cheese and creamed corn. These mainstays are joined by bread, pickles and a Carolina sauce – a traditional blend of apple cider vinegar, hot sauce, spices and ketchup.
The whole hog barbeque will be fired-up on a pit within Red Dog’s terraces all day every Sunday and will be £17.50 per person, with no minimum number needed to order. To pre-book tables please contact: http://www.reddogsaloon.co.uk/liverpool/book-a-table
