Interviews

Slow Hand BBQ’s Dan Frengs Might Open a Restaurant, Someday

Slow Hand's ribs.
Slow Hand’s ribs. Photo: Jonathan Kauffman/SFoodie

The Weekly’s Jonathan Kauffman does a follow-up interview today (following yesterday’s review roundup) with Dan Frengs of mobile barbecue outfit Slow Hand, in which the pitmaster reveals that he started out in the beer business, working for Chimay and Duvel, and he used to barbecue at events “just for shits and giggles.” Fast-forward to last April when Frengs started setting up shop outside places like the Homestead and slinging his own special mash-up of barbecue styles. “I do a pulled pork with a Carolina-style mustard vinegar sauce. The brisket’s out of Texas, and I do ribs my way.” Asked if he plans to go brick-and-mortar someday and he says it could be tough, since he’s committed to doing all his meat smoking outdoors, in open pits. But he’s open to it everything falls into place. [SFoodie]

Slow Hand BBQ’s Dan Frengs Might Open a Restaurant, Someday