We had the absolute pleasure of participating in the Corpus Christi March of Dimes Signature Chefs Dinner & Auction last night. We served up Armadillo Eggs as well as brisket and sausage sliders on our own homemade yeast rolls. We want to give a huge “Thank You” to the organizers as well as Sami Cameron for getting us involved. Here’s the excerpt from the program for the event:
Hoegemeyer’s Barbeque doesn’t feature a head chef – instead, Pitmaster and Owner David Page oversees the daily smoking as well as the signature “sides bar” preparation each morning. David has been in the restaurant business throughout his life – from busboy through owner. Although several years back David thought he had exited the restaurant world for good, the calling to cook the best ‘cue in south Texas was pulling him back in.
David and his family renovated an existing building in downtown Corpus Christi’s industrial district at the corner of Tancahua and Concrete Streets. The pre-1930’s wood construction and extensive use of rusted-tin and barn wood takes you out of the busy city and into the country.
David’s concept for the barbeque remains steadfast in simplicity. No overly complicated recipes or complex smoking proceedures, just a few simple spices and south Texas native Mesquite wood flavors every bit of barbeque that comes off the pit. With almost a decade of owning and operating a local fried chicken chain, David’s experience in making the juciest, best tasting fried-chicken has translated into make the juciest, best tasting barbeque chicken in Corpus Christi.
What’s with the name you ask? You’ll just have to catch David or one of his children to ask them where Hoegemeyer came from.
