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Thursday, Nov. 10, 2016 -Shelton-Mason County Journal- Page A-15
New food truck latest
venture for "hog" BBQ
By BRIANNA LOPER
brianna @masoncoun com
During its first few years of business,
High on the Hog BBQ has evolved more
than either owner could have dreamed.
In four years, the barbecue joint has
gone from a small catering business to
a multi-location restaurant.
High on the Hog BBQ opened a con-
cessions-style booth at the Ridge Mo-
torsport Park during the summer and
last week, opened its winter location
-- a new semi-permanent food truck on
state Route 3.
The new food truck is located at
5960 state Route 3, next to Deer Creek
Landscape Supply. The new location,
dubbed the Smokehouse, is open from
10 a.m. to 7 p.m. every day, and also
sells deli items such as smoked cheese
and specialty meats.
Roommates Sarah Edenstrom and
Michael Bell co-own and operate the
barbecue joint.
They met about six years ago when
both moved to Mason County and be-
came roommates. They soon discovered
they both had a love for food.
Each of the owners credits the oth-
er's skills behind the counter for the
business' success.
"Sarah's really taken it to heart,"
Bell said. "I brought the main stuff,
because I knew the science of making
the cheese and meats, but she really
understands good food."
Edenstrom grew up cooking for her
f a nily and worked for several cater-
ing companies. After graduating high
school, she worked as a wine and beer
steward, cultivating beverages and
specialty foods for grocery stores.
She eventually moved into working
catering events, where she was respon-
sible for pairing the proper wine with
the chefs meal.
"I've been around food since I was
11," Edenstrom said. "Cooking it, pair-
ing it, serving it."
She added that she'd often host din-
ner parties; she'd know there would be
25 guests, but she'd cook for 100.
Bell has a background in nutrition
and engineering, but for the past 30
years, he's been barbecuing as a hobby.
Call For Details and Pricing to Other Areas
www.kennedycreekquarry.com
Sarah Edenstrom and Michael
a semi-permanent location on
Bell co-own and operate High on the Hog BBQ, which is
state Route 3.
Journal photo by Brianna Loper
now open for the winter in
He entered competitions while living
in North Carolina, winning 13 grand
champion awards for his ribs, chicken
and brisket.
The two began combining talents
more than four years ago, opening a
small catering business on the side.
However, the business took off, and
after the first year, the Ridge Motors-
ports Park asked High on the Hog to
take up seasonal summer residence,
Bell said.
After a successful summer working
in a temporary residence, the Ridge
built a concession stand-style facility
for the barbecue joint to work out of for
the summer.
Al r the summer ended this year in
late October, Edenstrom said the two
needed something to fill their time.
The co-owners took their food truck
to their new spot on state Route 3, set-
ting up tents and a smoker for a semi-
permanent location. They hosted a
grand opening Oct. 31, smoking a full
pig.
The Smokehouse hosts a full menu
as well as a deli section, which, in addi-
tion to smoked meats and cheeses, sells
locally made goods such as Ila's jam
from Hoodsport.
Saturday afternoons are unique
days, when the owners plan to host a
specialty menu. In past weeks, they've
cooked up racks of ribs.
Bell said he hopes the location will
also be a spot for live music in the fu-
ture.
"Where I come from, barbecue is as
much about an event as it is about the
food," he said.
HOW THEY DID IT
Edenstrom said what sets High on
the Hog apart is the owners' own di-
etary restrictions.
Edenstrom is gluten-free and Bell
has a ketogenic, or carb-free, diet.
"It's almost impossible to go out to
eat anywhere," Edenstrom said.
So the two based their restaurant
model on their own restrictions. All
the food is gluten-free until customers
add a bun or noodles, and everything is
made from scratch.
Edenstrom said she even makes glu-
ten-free cornbread.
The owners make everything from
scratch, Bell said, and also buy fresh
meat.
"We're really conscientious of what
we're feeding people," he said.
High on the Hog still caters, but
mostly for smaller events that don't
require a catering staff. However,
the owners are content to keep grow-
ing their barbecue joint -- Edenstrom
added that the restaurant is looking for
seasonal help.
The co-owners plan to keep the state
Route 3 location open next summer
when they move back into the conces-
sions stand at the Ridge.
"We have growth plans for this
place," Bell said, gesturing around.
How is your auto parts
store experience?
WE HAVE EXPERIENCE.
Matt Roberts, Shelton Manager
25 years experience.