Happy 21st Hoggies

To celebrate Hog's Breath Cafe's 21st birthday, all diners that bought an 18 hour Prime Rib received a special 21% off card and all Frequent Diner card holders [like Sammy and myself] were given a free limited edition Hog's Breath Steak Knife.

I ordered my usual 'El Grande' in a Boss Hog Cut Prime Rib [33% thicker] and added the very tasty chili sauce from an entree of 'Curly Fries'.

Today [August 14, 2010] marks 18 months since Sammy and I had our first date at the Carindale Hog's Breath. So we too had something to celebrate and were joined by the group of like minded people that assist with us every month at S&U.

Here is Jono looking like a 5 year old at Christmas morning with this massive Rocky Road dessert, whilst Sammy and I shared the classic Mississippi Mud cake [below]

Mark

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Hogs-ploring at Aspley

Last night [Saturday the 17th of July], Sammy and I decided to go "Hogsploring". As we wanted to visit a HOG'S BREATH CAFE that neither of us had previously been to, we decided on Aspley on Brisbane's north.

We opted for "alfresco" dinning option which was a tad on the cold side...Somehow I think if we didn't want to eat in the great outdoors, we might not have been eating at this Hoggies. It was pretty busy which is a good thing.

Both of us ordered our usual "El-Grande", both medium rare. I had everything on the side with curly fries and Sammy opted for mash and veggies.

The steaks came out and were complimented with this Shiraz which is fairly new to their wine list and which I quite enjoyed.

And to round off the meal, their famous "Mississippi Mud Cake" with cream and Ice Cream on the side.

YUMMY!!!

Mark

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Mark and Sammy's Engagement Party

Samantha Brindley and Mark Techer were engaged on the 18th of April 2010. Last night [22/05/2010] we celebrated the event with family and friends at Hoggies in the city [Brisbane]. I can't decide which photo I like the best, so all three are up now.

The Cake

Fellow Hoggers, AKA Guests

The boys [Jono and Andrew ] 'hogging' in to their prime ribs 18 hour steaks. Jono got himself a "mega cut" 'cause he's a man that loves his meat...

I didn't actually shoot a photo of my steak for this blog, however my steak was a "mega cut" formally known as the "BOSS HOG" cut which is 33% larger [thicker] than the normal prime rib I would normally get.

The Cutting Of The Cake

More Friends
Lisa and Jono

Deano, why so serious? You'll get some cake...

Our Family [minus the two boys]

Sammy's Parents

So the night was awesome and I would like to thank everyone who came and those that messaged to wish Sammy and I all the best.

Mark

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Hyperdome, Loganholme

Its only been 2 weeks [apparently], it just felt much longer and we decided we needed a steak fix after our movie [How To Train Your Dragon 3D], so off to Hoggies we [as in the lovely Sammy and myself] went.

Whilst there are many tasty items on the Hogs Breath Cafe menu, I only ever order their prime Ribs. Tonight I went way left of right and ordered Caesar Salad instead of my usual vegetables and fries combo. I had the "Hickory" Prime Rib with mash and Sammy ordered the Byron Bay Chili with a side of mash and veg.

Hoggies rate this chili at 7/10 for hotness, yet I am not convinced. Sure it has some sting and I might even go so far as to classify it as an "afterburner" [you eat it, then after you swallow, it stings a little], however nothing compared to some of the things we eat that are "hot". If this is a 7/10, then those dishes are an 11. Sammy eats hotter things than me and doesn't even raise a sweat.

Naturally as frequent diners at Hog's Breath Cafe, we both have our frequent diner's cards that give us a cool 25% off the bill [meals, not drinks] which usually works out to a free Mud Cake for me :]

Mark

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Hoggies at Hasting Street, Noosa

A message from a seasoned HOGGER:

Its back!!! Rather than re-hash the old Hogs Breath Cafe Blog, I've done a new HOG BLOG which will feature me and my lovely partner Sammy.

I think she wins the "hottest wife' award and she's not even my wife, yet :)

So if you've not been to Hogs Breath before, this is how it works. Their slogan states "the best a steak can get" and this is due to both the cut of meat [prime rib] and the slow cooking process [18 hours!!!]

You get the choice of traditional cut [pictured above], lite cut or the BOSS HOG cut [33% thicker than the traditional]. I generally go the traditional as the steak is large enough for me.

Because these steaks are cooked for 18 hours and are thick, DO NOT ask for it to be well done. To do so is just plain wrong. If you like your meat "burnt to a crisp", then order a standard steak and don't waste one of these. The Prime Rib steaks come best severed as "medium rare" which is quite pink in the centre. Again, the steak is cooked even if appears not to be and will be succulent and juicy.

My steak is called "El Grande" and is the Prime Rib topped with a creamy cheese sauce, spicy salsa and jalapeno peppers - YUM!!! with a side of Curly Fries and veggies.

Other choices of sides you can have include baked or mashed potato and garden salad.

One very happy Hogger :)

Mark

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