A brand new mobile food vendor, our founder, Harold Wentz, wanted to provide a good source of barbeque to the area after craving the food nearly a decade ago and failing to find a place. In the rare case that he found a BBQ restaurant, it was usually awful.
Family roots include recipes
Slow cook method
State-of-the-art Rigg mobile kitchen truck
Over the years, he experimented with homemade spices, rubs, and recipes and developed some very tasty options. We quench the taste buds of northeast Pennsylvania, and offer our food to Penn State Nittany Lions’ football fanatics.
While Atomic Hogs Pit BBQ does everything really well, our favorite dishes are the Texas-style brisket and ribs. Each meat is subject to the slow cook method that takes 18-20 hours to go from the refrigerator to your plate - the way it SHOULD be.
We use a cross section of woods to enhance the flavor of all our products. We use variations on cherry, apple, peach, oak, maple, and hickory to create a taste you won’t forget. We have a saying that “Uncle Smokey wants you to sava the flava!”