Our Story

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Hog Wild Barbeque is a unique concept and we’re excited to share our story with you. A young teenager named Daniel had the privilege of tasting true slow-smoked BBQ from his high school basketball coach named Bill. Daniel spent the day studying how Bill lit the smoker, trimmed and seasoned the meats, then carefully arranged them in the smoker, and maintained proper smoke and temperature levels until the meat was fall off the bone tender and ready to enjoy. As Daniel observed this all day process his life was changed forever. He never learned a recipe, wood type, temperature, cook time or anything else related to the actual cooking process. However, what he observed was far greater than any recipe; the secret to his teacher’s cooking was not only talent for cooking, but more importantly his love for the ingredients, the process and the people. Bill had created not just an amazing meal, but an experience rooted in love.

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As he grew older Daniel’s love for BBQ motivated him became a Certified BBQ Judge with the Kansas City Barbeque Society, the world’s largest sanctioning organization for BBQ competitions all over the globe. Daniel has had the privilege to judge various BBQ competitions for KCBS including the World Series of Barbeque at the American Royal Invitational, Open Sides and Meats, and so on. After tasting and seeing the competition side of BBQ Daniel decided he wanted to know the secrets first hand from one of the top competitors in the USA. Daniel become a professionally trained Pitmaster by Harry Soo of Slap Yo’ Daddy BBQ where he learned all of Harry’s competition and backyard secret recipes and techniques.

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In 2017, Daniel and his wife moved to Ireland so he could attend the world famous Ballymaloe Cookery School, run by three of Ireland’s most well-respected celebrity chefs and located on a 100-acre organic farm. During this amazing experience Daniel was taught thousands of recipes and cooking techniques, as well as fundamentals like ingredient selection and sourcing, and was then tested rigorously to prove his culinary knowledge and skill. Daniel also became a member of Slow Food International while living in Ireland and continues to support the organization’s manifesto. During culinary school Daniel completed courses in Food and Hygiene and H.A.C.C.P. Since graduating he became certified as a food handler in San Diego County and has held multiple culinary positions including a chef at a 4 diamond luxury resort, North County San Diego has the amazing opportunity to enjoy Chef Daniel Lubin’s love for cooking and experience what true slow-smoked BBQ really tastes like.