Rod Ashby launched Hog Heaven in 1993, serving up the best barbeque on the 285 corridor from an old railroad caboose. But the research began years before, with Rod's personally charted course to earning a sort of "Ph.D in Ribology."
As a truck driver, Rod had plenty of opportunity to travel, to think and learn the secret of great barbeque. Rod would stop unannounced at barbeque places, introduce himself to the owner, share his idea and eventually depart with "the secret recipe." Especially helpful was the owner of Roxie's in Tahlequah, Oklahoma, who, like rib joint owners across America, allowed Rod into the kitchen and in on the secret to good ribs.
"I spent a year just learning about ribs," says Rod, "Just ribs - the beans are a whole other story." Along the way, Rod not only became a pit-barbeque master, but also created his own national support group in the business. All the work and research has paid off, with locals and travelers alike stopping by for bite. One visitor from Boston enjoyed the food so much she had a plate flown home to her husband. It wasn't long before demand for savory southern barbeque outgrew the little red caboose Rod found in Muskogee, Oklahoma, so Rod made the decision to expand and build a permanent building. The new Hog Heaven opened the end of 1999,and much to the delight of their customers, it's now open year 'round, six days a week.
Hog Heaven's goal is to serve great food at reasonable prices. Rod knows how good food is suppose to be served. Rod adds, "I've been traveling all my life and have seen it all."
Special orders and Catering are also available with notice. THERE IS A DIFFERANCE IN TOTALLY WOOD SMOKED BAR-B-QUE AND OVEN COOKED. PLEASE COME TASTE FOR YOURSELF. THANKS !!