After more than 50 attempts at the recipe, Mark Lambert finally got it right. A perfect barbecue sauce mild enough for his wife’s sensitive stomach, and packing the flavor lovers of the medium expect.
That sauce, described by Lambert as ‘really mild, with beautiful flavor and no bite,’ was the catalyst in a seven-year stretch that’s led to the planned October 1 opening of Rowdy Hog Smokin BBQ on Marion Road.
“Anybody can eat it, love it and not have that bite,” Lambert said. “It’s a combination of Carolina, Kansas City and Midwest flavors.”
The restaurant, located at 923 S. Marion Rd. in the strip mall that also houses The Thirsty Duck, will serve up ribs, pulled pork, brisket, wings, smoked salmon, smoked prime rib, southern fried chicken and sides. The spot seats 60 and will have counter ordering for eat-in or take-out.
“Everything is homemade; they’re all my recipes,” Lambert said. “From the sauce, to the cinnamon apples, cole slaw and southern fried chicken, nothing is bought in a bag, nothing processed in factories.”
And while Lambert and his wife Kathy love the mild sauce, he recognizes others do want some kick, so they also offer a hot (cayenne), smoking hot (habanero) and a sweet and tangy (pineapple juice for sweetness, but without the pineapple flavor). In the last few years, Lambert’s pulled pork has garnered quite a bit of attention. He won the 2009 South Dakota People’s Choice Championship for his pulled pork at the Ribs, Rods and Rock & Roll competition in Vermillion, as well as the 2012 Pork Division Champion at the Cooking on Kampeska contest.
I’m looking forward to this place (obviously) because I love barbecue, and because just this last weekend, the Rowdy Hog outfit was on display over at JazzFest. And while I didn’t get to any, my father-in-law did. And he, a man who knows his ‘que, said the pulled pork was great.
And we can always use another bbq place, especially when we’re waiting for Bones-n-More to finally open.