Barbeque Corner

5 Great BBQ Joint Pictures

2013-08-13T09:00:00.001-07:00

Here are five BBQ joint pics to entice you to visit one in your neighborhood this weekend:

Photo of Nancys Bar-B-Q Sarasota, FL

Photo of Stiles Switch BBQ & Brew Austin, TX

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What are the main options for buying a BBQ?

2013-08-09T09:00:00.001-07:00

Even though summers been here for a while now, its not too late to start thinking about hosting a BBQ or two. But with disposable BBQs becoming a quick an easy fix for weekend dining, there are a few more options than used to be the case. Here are a few tips about the different types of BBQs on the market to help you decide which one to go for.

First of all, you should consider whether you want to make a long-term investment in your BBQ or whether youd prefer to go for a disposable option. Recent years have seen the popularity of the disposable BBQ rocket as a more flexible, low-cost alternative during the recession. Even across the Atlantic, the UK has seen a big rise in disposable sales, thanks to the surprise heatwave enjoyed there this summer.

When it comes to which type of BBQ to choose, both have their perks. Obviously a disposable BBQ is easy to clean up after, quick to heat and, if youre only looking to BBQ as a one-off, much cheaper than buying something permanent. Theyre also portable, which is great if youre hoping to BBQ on the beach, or if youre heading out camping and want an easy way to heat food.

Most disposables come with a lighter paper that gets them going pretty quickly and theyll usually burn for up to an hour. They also need to be set up on the ground as theyll mark any surface theyre placed on. You need to be extra careful with kids around, and keep them well back from the cook area as the whole tray heats to a high level. When youre finished with the BBQ, be sure to let it cool properly before you throw it away the last thing you want is a fire in the bin!

When purchasing a permanent BBQ, youll have to decide between gas, electric and charcoal. Gas and electric heat up much quicker, but some people are convinced you can get a more authentic taste from a charcoal burner. With all three, you need to consider the extra costs to be incurred gas canisters can be pricey as can top up bags of charcoal. However, once bought, you dont need to worry about spending money on the BBQ itself and over time, these can work out as better value for money, particularly if youre a frequent garden-griller in the summertime!

Really its about finding the right product to suit your needs, but if youre going permanent, make an investment in something you know will last and be a valuable addition to your garden area. For the holiday crowd, or anyone who lives in the city without access to outdoor space, it may be smarter to go disposable for the time being.

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Virginia Willis My Favorite BBQ Joints Volume 34

2013-08-03T09:00:00.001-07:00

I dont know whats harder for me to fathom. The fact that Ive been corresponding back and forth with THE Virginia Willis for a couple of months or that she actually agreed to participate in one of my favorite features on my site, My Favorite BBQ Joints?

Virginia Willis is a food icon. Truly. To pin her down to just one hat would be a sin, so know that she is all at once a chef, food writer, spokesperson, and extremely prolific blogger. She also is a culinary TV producer, a professional recipe developer, and social media food authority. Her legion of fans love her knack for giving classic French dishes a down-home Southern feel and re-imagining homey Southern favorites en Franaise. Shes definitely an authority of food (more specifically Southern Food), but what makes me proud is her devotion to BBQ.

Here are Virginia Willis favorite BBQ joints in her words:

Current Faves:
Heirloom BBQ Atlanta, GA
Smoky wonderful goodness. Located in the other half of a convenience store, this BBQ spot has exploded onto the ATL dining scene. Its a perfect mash-up of hillbilly and haute cuisine. Both of the owners, a husband-wife team, have fine-dining backgrounds. Jiyeon is a trained pastry chef and Korean, so there are also Korean influences that are surprising and wonderful. Its not fusion in the train-wreck sort of way. Its works. The Korean Sweet Potatoes are absolutely addictive.

Photo courtesy of Becky Stein Special

Fox Bros Atlanta, GA
Its the best place for Texas style BBQ in Atlanta. They like to call it Texas with a Southern influence. The meats are smoked over hickory and its nice to see the smoke when you pull up in the parking lot. Theyve got really good vegetables, and use only seasonal and local farmers. Ive taken out of town guests here and met with great success. Its the place for brisket in Atlanta.

Photo courtesy of Kevin Pang & Keith Claxton BBQ Road Trip 10

Fat Matts Rib Shack Atlanta, GA
This is where I take the uninitiated for real Southern style BBQ. Theyve got meaty, thick, rich Brunswick Stew, one of my favorites. Its thick enough to hold a spoon straight up. This is the close as it gets in Atlanta for a real BBQ joint. The collard greens are tender and suspended in smoky, salty pot likker.

Photo courtesy of Yelp

Community Q Decatur, GA
Dave Roberts, the former chef de cuisine under Gunter Seeger now is a pit master. His attention to detail is awesome. Homemade, amazing food. No gallons of pre made corn-syrup fake smoke sauce will be found here. The pulled pork is sweet pink and smoky. He sells local seasonal vegetables out front and its truly a local, community place.

Follow her on twitter HERE
Catch up with her on Facebook HERE

Check out Virginias blog HERE

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Erni Walker & Chris Cantey Meat Week Co-Founders My Favorite BBQ Joints Volume 35

2013-08-02T09:00:00.001-07:00

Every week is unofficially meat week for me, but it took two forward thinking co-workers, Erni Walker and Chris Cantey, to create an entire week long event devoted to specifically to meat, and more importantly, barbecue. Per their site, Meat Week is a national holiday that started in 2005. Each January, for 8 consecutive nights, people across the country gather over piles of BBQ. In every participating city, there is a devoted Captain who creates the schedule of restaurants. Each city develops their own traditions, but Meat Week typically focuses on good ol American BBQ: Pork, ribs, brisket, barbecued chicken, and anything else you can smoke and smother in sauce.

I had the pleasure of meeting the two of them last year at Smoke City Market and this year I plan to hit up at least three of their stops. Meat week begins Sunday January 27th in cities across the United States. If youre reading this, you like BBQ, so you pretty much have to go to at least one night. You can find your local chapter HERE.

So here are Erni and Chris favorite BBQ joints in their words:

When we moved to Los Angeles, people said there was no way wed scrape up enough restaurants to have an entire week of BBQ. When we came up with more than enough, they said none of them would be any good. We beg to differ! Most of the BBQ on our list comes from L.A. and the surrounding areas, because even though we grew up in the south, we have felt like we hit a huge payout at castlejackpot.com with some of our favorites right here on the west coast. Very happy. (Granted, some of them are southern transplants, but still) Meat Week and all its cross-country chapters has proven to us that BBQ isnt relegated to one region. Where theres a person with a meat smoker, some patience, and a special touch, there will always be great BBQ.

Moms BBQ House Van Nuys, CA
The food, atmosphere, and service at Moms makes this our favorite in LA, hands-down. The first time we went here, our minds were blown, and weve never had a less-than-incredible experience. The ribs fall off the bone, the pork is amazing, the linksmy god the links! This BBQ has a real weight to it, in a good way. Its usually smothered in sauce, but somehow the flavor of the meat shines through, and the sauce becomes an aftertaste.
But fighting for the spotlight in this show, is the mac and cheese. Theres a sweetness to it that makes it totally unique. We have friends who hoard it for weeks after our visit. They even know to make excess when were coming. Mom and family are from Louisiana, so they put some swamp flare into the food. Greens, fried chicken, and gumbo are also menu favorites. Our group is too big to fit in their tiny storefront, so every year they open up the storage room next door and let us set up tables and chairs! Its amazing, eating between shelves full of Crisco and cake mix. It creates a special atmosphere that no one else gets to experience, and thats southern hospitality at its best.

Hambones BBQ and PoBoys Bellflower, CA
Last year was our first time visiting Hambones, and it couldnt be more worth the drive! There is some kind of magic going on in that kitchen that weve been thinking about all year. The Combination Platters are the best way to experience everything here. Theyre basically catering tins full of links, pulled pork, ribs, and brisket, all swimming in delicious, slightly-sweet sauce. Bring your friends, pitch in, and go to town! The meat has some very special flavors that captured our memories, but the peach cobbler was almost the most unique. Its like the best Georgia peaches youve ever tasted got together with a cinnamon roll and created a delicious, gooey baby. Its addictive. They have a big back patio with heaters and televisions, great for watching football. Just when we thought it couldnt get any better, they switched on the radio and cranked some Mariah Carey slow jams. Heaven truly is a place on earth.

Kansas City BBQ Company North Hollywood, CA
This place (formerly located in Toluca Lake) is run by brother and sister Nabeel and Shireen Kort. Theyve been at the Magnolia location for a few years now, and are constantly improving the place. The bar they added on makes it a great hangout for locals. Most importantly though, the food and service are amazing. Ive never seen slow-cooked food move so fast! A lot of BBQ fanatics look down upon the humble sandwich, but these guys do it right: Sliced pork layered between three (three!) pieces of good ol white bread, stacked high and spiced just right. All of their meat has a spiciness to it that can take a back seat to sweeter sauces, but theyve found some magical algorithm for combining sweet and spicy perfectly. The hot links get special mention here, because they up that spicy quality without sacrificing flavor.

Sonnys Real Pit BBQ Southeast Region
Okay, so Sonnys is a chain. But its also the birthplace of Meat Week itself. Sonnys first opened up in Gainesville, Florida, and then spread throughout the state, and eventually up through Georgia and a little beyond. Both of us grew up eating at Sonnys once a week or more, and it really fostered our BBQ obsessions from an early age. When we met at college in Tallahassee, we both missed that warm feeling of gathering over great BBQ and bonding with friends and family. Thats a big part of what spawned the whole Meat Week idea, so naturally we began our holiday at the birthplace of our love for BBQ: Sonnys. Although the menu is ever-expanding to include new sauces and different rubs, the sliced pork and sliced beef at Sonnys are the standouts. Theyre so tender, full of smokey flavor, and always sliced perfectly thin. Pile em on the garlic bread with Sonnys Sweet Sauce for a flavor explosion thatll make you slap your mama. Theyre experimenting with some new rubs, but their classic pork ribs have a flavorful stickiness to the bark that lingers long after theyre gone.

And the sauces. Oh, the sauces! Theres Original Mild, Smokin, Mustard, Sizzlin Sweet, and the mother of all: Sonnys Sweet Sauce. This is the sauce that haunts our dreams. Since we cant get to Sonnys out here in Cali, we buy gallons of Sweet Sauce from their website. Its measured out and treasured for as long as we can make it last. Its a holy grail constantly sitting on the counter, reminding us of what awaits us on our next trip back south.

Low Country Dining Marion, NC
This is Chriss fathers restaurant, which he opened in 2010 after years of making BBQ for other people. Mike Cantey has been in the restaurant and catering business with the rest of the Cantey family for decades, and BBQd meats have always been at the core. Western North Carolina knows him well.

Mike is inventing new types of brisket over here, including a garlic and rosemary brisket. The meat just falls apart and melts in your mouth while delivering a complex, amazing flavor thats just outside of the usual range of BBQ tastes. His pulled pork is classic North Carolina style, with a sweet vinegar kick and just as much tenderness as the incredible brisket. All of the sides here are to die for, including the fried green tomatoes and tomato pie, made with fresh local tomatoes. An important addition and HUGE seller recently added to the menu is the banana pudding, based on Chris Canteys own personal recipe! Chris has been making this banana pudding for years, and we cant keep it on the table. No matter how much he makes, it disappears in no time. Like BBQ father, like BBQ son!

Follow Meat Week on twitter HERE
Get a cool Meat Week t-shirt HERE

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BBQ Infographic: Girl vs Grill

2013-06-06T22:00:00.001-07:00

Whats more important to you, your significant other or your grill? The answer might not be so obvious for true BBQ Addicts. Luckily our friends at BBQ Guru put together a slick infographic that compares personal/intimate relationships to the relationship that people have with their grills. While intended to be light-hearted, the stats really do show that grilling is an important part of many peoples lives. How do you stack up?

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Wayne Monk and Lexington Barbecue BBQ Joint Review

2013-06-06T09:00:00.001-07:00

With the nights long and the earth warming up around us its apparent that its finally (and officially) grilling and barbecue season across the nation (and world). I have another great BBQ joint below, but if youre looking to purchase a grill in the near future (and really who isnt), you should check out the range of BBQs. Now on to the review of one of my all time favorite BBQ joints:

If Arthur Bryants BBQ was the first place I learned what real BBQ could be, then Lexington Barbecue was where I was indoctrinated into the cult of BBQ. I was changed forever.

Wonderfully, we have an incredible guest review of Lexington Barbecue by Dave Raymond from Sweet Baby Rays. He himself has two BBQ Joints in Wood Dale and Elk Grove Village, Illinois. Its a bit longer than most of our reviews, but once youve read it, youll realize not only the passion Dave has for BBQ, but also what a great establishment Wayne Monk has created.

Photo courtesy of Mukur H. Yelp

We went to meet Wayne Monk and of course eat his Lexington Barbecue. The group was Duce, my nephew and business/competition barbecue partner, Ron Nunes, our friend and competition barbecue partner, and my brother Larry, who is the chef who created Sweet Baby Rays Barbecue Sauce (and Ducess father).

Photo Courtesy of John B. Yelp

I had read in Mike and Amy Mills book Peace, Love, And Barbecue as well as John T. Edges Southern Belly: The Ultimate Food Lovers Companion to the South how great Lexington Barbecue was as well as seeing Wayne, his family, and his operation on the Food Network. We sell regional barbecue at our place and I am always interested in learning more about bbq, meeting bbq folks, and of course eating barbecue with my friends.

Photo courtesy of Buffetbuster via Roadfood.com

For some background, I believe I am well on my way to an excellent bbq education. I have been to the barbecue belt in Texas two times, to Memphis and KC multiple times all just for barbecue. In addition to as operating two barbecue restaurants and two catering companys we also compete in KCBS competeitons and with the ribbers at Naperville Ribfest. I have been to the Jack in Lynchburgh, Tennessee with the 17 ranked team in KCBS Shigs and Pit. I have been to The Big Pig Jig in Vienna, Georgia as a spectator as well as many other competitive barbecue events. We have attended KCBS classes taught by Myron Mixon of Jacks Old South as well as Rod Grey and Jonny Trigg of Pellet Envy and Smokin Triggers respectively. I am fortunate enough to have lots of excellent barbecue friends who are barbecue experts and the tops at their craft. Basically, what I am trying to say is I know barbecue, but after visiting Lexington Barbecue and meeting Wayne and his team I know so much more!

Photo courtesy of Michael Stern via Roadfood.com

Mike and Amy Mills refer to Wayne as a Living legend of Barbecue Having now met Wayne and some of his family and seen his operation first hand (and after eating his BBQ) I say can say, Living legend, you bet! I say, Wayne Monk: Family Man, Business Man, and Barbecue Man. I do not believe you can have or make or eat better pork barbecue anywhere that would be as good as Lexington Barbecue. Why is that? I have a few thoughts on that I will share with yall.

First off, I have always thought that the best barbecue people were not restaurant people. It was my opinion that the best barbecue people were ribbers because they cook so much barbecue (up to 300-600 cases) over a long weekend (4-5 days) and up to 32-36 long weekends a year for the top ribbers. I know a lot of competition guys who feel they are the best ribbers. They are precise and some are great, but in the end I did not think that they have cooked nearly as much as ribbers and barbecue restaurants. Barbecue restaurants like all restaurants have so much going on I did not personally believe that they could possibly have the best barbecue. And the fourth category for barbecue people is the backyard barbecue folks. While they are the largest segment and offer the greatest potential by sheer numbers to have the next great barbecue person, it has not been my experience that they are on the level with other folks I know who barbecue.

Photo courtesy of Buffetbuster via Roadfood.com

I called in advance to inquire about meeting Mr. Monk and see his operation. When I called I spoke with Bubba, Waynes son-in-law and one of the managers at Lexington Barbecue. My conversation with Bubba went very well. Bubba was gracious and agreed to get us a behind the scenes to look at Lexington and if I came Friday or Saturday morning we would have a chance to meet Wayne. Deal! We set a date and time and it was Game on. I had read about North Carolina barbecue and the difference between East Carolina Barbecue (whole hog chopped together served with a vinegar sauce that has no catsup or sugar seeing as Eastern Carolina style bbq is so old, when tomatoes were thought to be poisonous) verses Piedmont or western style or Lexington style as it is referred to in some places. Lexington style barbecue is pork shoulders not the whole hog served with a vinegar sauce that has some sugar and tomato.

Photo courtesy of Farm Table Catering Barbecue Inspiration

We checked our schedules, got permission from our wives and bosses (for me one and the same), made our plans, and hit the road. I think we pulled into Lexington around 9:45am on Friday. I saw the famous Lexington Barbecue sign first then the next thing I see is a guy carrying a box of barbecue, helping a lady put the box in the back of her car. It was Wayne Monk himself. I could not believe it or even stop myself. I rushed up and introduced myself unable to contain my enthusiasm, saying something about why he was carrying a box to the car. Wayne replied that he was working (clearly leaving the impression that this was nothing out of the norm, kind of like he had been doing it for 60 years or so).

Photo courtesy of BBQ Illuminati

As we entered Lexington it was kind of surreal, a little like stepping back in time and place. In the nicest way I want to say that it was like Mayberry in the Andy Griffith show. The place was clean and neat, nice but not fancy, warm and friendly. We found a table in the back (there were already a few tables with guests (friends) who were allowed to enter thru the back and sit and have coffee and chat about the issues of the day). A few minutes later, as we were sitting at our table looking over the menu I saw Wayne take a seat at the counter and begin eating the first of two pork sandwiches (48 years in one location and the guy is still eating his own barbecue. Wow I thought to myself). Wayne later told me that it was a result of a late breakfast. We found out our lovely waitress Sallie had been working at Lexington Barbecue for 36 years, her brother who passed away 6 months ago was there for 42 years, and her son has been working there 23 years. I was beginning to understand that I was in a special place with extremely special people. When it came time to order we of course wanted to try everything. At Lexington Barbecue that means pork shoulder, chopped or course chopped, or sliced and white or brown (white being the inside white meat and brown being the outside dark smoked meat). It also means red cole slaw (very small amount of catsup), hush puppies, french fries, and fried pork skin (takes some getting used to as people either like it or dont), and sauce and hot sauce all served with warm buns. I started with a hush puppy (it was perfect crispy, flavorful, and light for a hush puppy) as I began preparing my sandwich. Then I began by adding some brown and white chopped pork on my warm bun, followed by some barbecue sauce, then I added some hot sauce (just a tad), some red cole slaw, and put the top on it. It looked great. I had high expectations and it tasted even better. I was instantly sure I had never tasted better pork barbecue. We kept eating and as we began talking it quickly became apparent that we all felt the same way. Damn was it good, excellent, I mean it was really, really good. The best I ever tasted and I know I have tasted a lot.

Photo courtesy of Michael Stern via Roadfood.com

So I was content and we were all happy eating barbecue with friends, which is my idea of a good time and we/our very high expectations were exceeded. It would be fair to say that I was in Hog Heaven. In addition to our waitress being sweet I observed the other staff smiling and enjoying serving their customers which I am sure in a lot of instances was their friends and neighbors. When we had eaten too much knowing we would be going to other barbecue places (the true definition of great barbecue: when you are completely full and tired of barbecue and you still eat more barbecue that is great barbecue) it was time for our behinds the seen look at Lexington Barbecue and the tour was given to us by Wayne himself.

Photo courtesy of Buffetbuster via Roadfood.com

Well let me tell you this is where it really got interesting. Someone asked Wayne how many shoulders he was smoking today and in a week. He said 70 today and about 380 in a week. These are picnic shoulders we are talking about, not butts, so they are twice the size (about 16-22 lbs. each would be my guess). Wayne asked one of the pitmen to show us inside the pits. Lexington Barbecue has three pits and they make their own charcoal by burning logs in one pit and taking the red ash and shoveling it under the pork (in another pit). They then cover the shoulders with 3 large pieces of cardboard to keep the ashes off the meat. We asked how long they cooked them for and were told around 9 hours over hickory and oak coals. As the shoulders got turned Wayne explained to us that they only use salt to season and they did not baste which was true Lexington Style Barbecue. Then the pit master pulled off a piece of meat with the salted skin. Incredibly it was better than the pork we had inside the restaurant.

Photo courtesy of 3rd Degree Berns Barbecue Sabbatical

We were then treated to watching the two pitmen Rick and Rick aka The Missing Link break down the cooked shoulders with the greatest of skill and ease. This comes from doing it for the past 20 years, 11 hours a day. They were nice fellas who were very proud of what they doas would I be if I made the best pork barbecue on the planet. I also met Bubba in person for the first time in the back of the restaurant. No offence to the name Bubba, but Bubba did not look like or act like Bubba to me. He was a very nice man, who in addition to his barbecue skill and acumen is an accomplished wood craftsman (most guys I hang around with burn hickory sticks, but Bubba carves them as well as making some impressive cabinetry). If I had to guess I would say he was trained by Wayne himself, which somehow I get the impression that Mr. Monk still has a lot to do with what goes on at Lexington Barbecue. But to me it is the job he has done in his barbecue career (60 years, 48 at this location) operating his place and training his staff that makes Wayne Monk the living legend in barbecue that he most certainly is.

Photo courtesy of BBQ Illuminati

I have had the good fortune to know some successful people and successful barbecue people as well. While we are all different there are lots of common threads to their greatness and Wayne Monk and Lexington Barbecue personify many of those traits. I felt there was a purity and simplicity to Waynes operation as well as his obvious love for what he does combined with the notion that he has been doing if for 6 decades with a very high level of expectation and performance. I say it is hard to beat the combination of experience and commitment. It is easy to see that Wayne Monk is a thinking man and in fact I would say businessman. Our waitress used the phrase he is particular and I would say that was an understatement. Here was a man who figured it out early on with not just barbecue but with life. He is a man that is respected and admired by all who come in contact with him. No rush, no fuss, no mess, just right, now and every time. It kind of seemed to me that Wayne earned his way in life and he was doing exactly what he wants to be doing. In doing so he was setting the highest of standards for his staff, team, and family to follow and aspire to and in turn raised the bar for all of us who barbecue. I know I will. I was truly honored, humbled, and proud as can be to see, meet, and eat at Wayne Monks Lexington Barbecue. It was equally great to do it with my friends and family because at the end of the day to me that is what barbecue is about. Eating food that has been smoked with your friends.

Wayne Monk told me the truth and he bragged to me a bit. He bragged that the highway had been changed 3 times and it hasnt affected his business. Wayne told me the truth when I said to him that we wanted to check out and understand the difference between Eastern and Western Carolina Barbecue. Wayne said I might as well go to try some Eastern Carolina barbecue because I would find nothing better around here. Believe that!

So we did. We drove another 5 hours to eat some East Carolina barbecue. We went to a very publicized, long time family owned place. I will only say this place had the name and had the reputation, but they no longer had the Love of the game if I can quote one of my favorite people from North Carolina. Sad to say the were missing almost all of what Lexington Barbecue offered that makes it great: Focus, attention to detail, commitment, and the very serious commitment to a great food and business culture that Wayne Monk and Lexington Barbecue lives every minute of every day.

Our experience with East Carolina barbecue was not a fair way to judge East Carolina barbecue, but it was a most excellent way to compare a man and his business.

Check out Lexington Barbecue for yourself here:

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Response to Huffington Posts Healthy BBQ Eating Tips

2013-06-05T22:00:00.001-07:00

This morning I was sent an article from Huffington Post entitled 5 Tips For Eating Healthfully At A Cookout. Simply reading the title made me want to report the sender to my ISP for violating spamming regulations, but for some reason I felt compelled to click on the link to see what kind of shenanigans the folks over at Huff Post were spewing. What I found was a list of ridiculousness that was more absurd than anything I could have ever imagined. Somehow they managed to suck the heart and soul out of Americas only true cuisine just before the weekend we pay homage to those who gave the ultimate sacrifice for our freedom. And as such, I feel compelled to respond from the perspective of an overindulgent meatatarian who embraces and celebrates the barbecue lifestyle.

Fill Up Before You Go: Go ahead, ruin your appetite before heading to the barbecue bash. You need a snack that provides satiety so you dont show up half starved. And certainly dont hold out on eating beforehand. Fasting all day in prep of a big barbecue is the worst thing you can do. Youll slow down your metabolism and wind up overeating a double whammy!

The only time that youre allowed to pre-eat before a barbecue is if youre pulling a Joey Chestnut style warm-up to stretch out your stomach to make room for more barbecue. Otherwise starving yourself ahead of the feast is an absolute must-do step in the pre-barbecue routine.

Assess The Situation When You Arrive: Sometimes, your attitude going into the meal can make or break your barbecue experience. If you see spinach dip when you enter, you may think, Theres nothing healthy here, and I might as well pig out. Then you notice chicken skewers, shrimp cocktail, crudit and way more. Be patient, scope out the scene and then use what is available to create as proportioned a meal as possible.

Reallyspinach dip?!?! Thats the bellwether for what type of food is being offered up at a cookout? Your assessment should be focusing on the number of pork products being served: ribs, pulled pork, sausage, bacon-wrapped anything

Try To Skip That First Drink: When you have your first drink before you even say hello to the guests, youre probably off to an overindulgent night. Youll end up consuming too many calories from alcohol, and then the effects of said alcohol may inhibit your willpower and make you consume too many calories from food, too.

The whole point of having a barbecue is to bask in the glory of an overindulgent night. Protocol demands that you greet your guests at the door with ice cold adult beverages, and promptly direct them to the buffet line. The only willpower you need is suppressing the meat sweats for as long as possible!

Fill Your Plate Once: Take one serving of lean protein just one! Go for barbecue chicken or fish, which are usually the leanest options. Fill the rest of your plate with other healthy foods, such as grilled vegetables, roasted corn, tomato slices and salad. Enjoy that first plate, but then stop eating and enjoy the people not food around you.

Of all the tips in this article, this one is by far the most atrocious. Fill your plate only once?!?! I deploy a very specific buffet strategy that requires multiple trips to the food troughs. The first pass is dedicated to filling a plate with one-bite samples of everything available, that way I can quickly identify the standouts. Pass 2, and sometimes 3 and 4, focus on quantity of said standout items. Then the final pass is strictly for desserts. The only possible way I could deviate from this strategy is if the plates are replaced by cafeteria trays.

Host A Healthy Barbecue: If its your turn to do the hosting, serve delicious and healthy options for your guests. Instead of those heavy, saucy chicken wings, try this recipe for almond-crusted chicken skewers. Light and satisfying, these skewers are the perfect blend of sweet and savory. And unlike some traditional barbecue fare, this refreshing dish wont leave you feeling overstuffed for the rest of the party.

If I invited my friends over and served up almond-crusted chicken skewers with a light and refreshing fruit salad, then Im pretty sure Id be forced to cough up my Kansas City Barbecue Society membership card right there on the spot. In my world, chicken wings slathered with BBQ sauce are the light and refreshing starter for a barbecue while the big meats (brisket and pork shoulder) slow roast inside the smoker.

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Tropical Baby Back Ribs Recipe with Coconut-Pineapple-Mango Vodka Marinade

2013-06-05T03:00:00.001-07:00

Be the big kahuna at your next BBQ with this island-inspired baby back ribs recipe. We'll be using an easy marinade that features just five ingredients. But make no mistake -- it'll have your baby back ribs bursting with the exotic flavors of the tropics!

When I think of tropical foods, pictures of exotic fruits often come to mind. And that is the basis of our recipe - tropical fruit flavors. However, we won't be using actual fruit to get our flavor profile.

The key ingredient in this tropical baby back ribs recipe is vodka: Svedka Colada Vodka, which is a Swedish liquor infused with coconut-pineapple flavors with a hint of mango.

Now I'm not one to boast, honestly. But this marinade is so delicious, I can't stop brainstorming how else I might use it. Candied yams or carrots come to mind.

Marinating and then grilling steak or chicken to have with steamed rice, veggies and macaroni salad would be REALLY good, too. Kinda like Hawaiian-style BBQ restaurants. Hmmm...I think I'm going to have to try that next. Anyway. Here is the recipe:

Tropical Baby Back Ribs Recipe

Prep Time: 5 hours (includes marinating time)
Cook Time: 5 hours

Total Time: 10 hours

Ingredients:

1 slab of baby back ribs
Marinade (recipe below)
5 wood chunks (fruit wood like apple or cherry)

Marinade:

1 cup brown sugar
1/2 cup Svedka Colada Vodka
1/2 cup low-sodium soy sauce
1/2 cup Worcestershire sauce
1/4 cup apple cider vinegar
1 teaspoon cayenne pepper or freshly ground black pepper
Optional: If you like heat, you can substitute the ground peppers above with red pepper flakes or sliced jalapenos.

Directions:

Prep your ribs by removing the thin membrane (the fell) on the underside of the ribs. (See Cooking Pork Ribs for a detailed discussion on how this is done).
Rinse ribs and pat dry.
To make marinade, combine all the ingredients in a bowl and stir until sugar is dissolved.
Combine ribs and marinade in a large freezer bag or non-reactive container. Refrigerate for 4 hours.
When ribs are done marinating, remove them from the marinade but do NOT discard the marinade -- set it aside.
Next, set-up your grill for low indirect heat (225F-240F).
Smoke ribs using the 2-2-1 method for baby back ribs.
While your ribs are smoking, boil marinade until it is reduced to less than half. Be careful not to let it burn. (Note: If you want to further thicken the sauce, add a little corn starch mixed with a little water. You could also use honey.
For the final 30 minutes of smoking the ribs, baste with the marinade/sauce.

When ribs are done, remove them from the grill, cover and let rest for about 8 minutes. That's it. Enjoy!

Top of Page: Baby Back Ribs Recipe

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EAT Barbecue: Championship BBQ Rib Recipe

2013-06-04T22:00:00.001-07:00

Ever since the EAT Barbecue sauces and rubs made their way into our warehouse last week, Ive been anxious to give them a test run. Their arrival just happened to coincide with Memorial Day weekend, which also happened to be a rare off-weekend for our competition barbecue team, Burnt Finger BBQ. Since Im always looking for reasons to fire up the smoker, we decided to use the long weekend to put the EAT Barbecue products to use and see how they perform first-hand.

The EAT Barbecue sauces and rubs are the product of Rod Gray, pitmaster for the Pellet Envy competition barbecue team. The team is comprised of Rod and his wife Sherri. The duo began competing in 2001, and since that time have managed to rack up an astronomical 50+ Grand Championships. Pellet Envy has spent 10 straight years as a nationally ranked barbecue team, was the KCBS national Team of the Year in 2009 and runner-up Team of the Year in 2010, and has been named the best cook in the country for pork ribs and beef brisket. Thats a pretty substantial resume, and the release of their new EAT Barbecue products has only strengthened it. Essentially they have bottled Pellet Envys championship recipes, as these are the exact BBQ rubs and BBQ sauces they use on the competition circuit week-in and week-out.

I had a few extra slabs of spare ribs hanging out in the freezer, so we decided to test out Pellet Envys championship rib recipe (which is made up of the EAT Barbecue ZERO to HERO barbecue rub and the EAT Barbecue IPO barbecue sauce).

The first thing to do is to get the slabs rubbed down with heavy coat of the ZERO to HERO barbecue rub. When tasting the rub straight out of the shaker its noticeably sweet, packs a strong garlic flavor, and has a bit of heat on the finish.

Gently pat the rub into the meat, and then flip the slabs over and season the other side with a heavy coat as well.

I like to give the rub some time to set on the meat before going into the smoker. This is a process called sweating, because the salts in your rub start pulling moisture to the surface of the meat. I let these rest for about an hour after they were seasoned. You can see that this process activated the paprika and chili powder within the rub because the coloring has gone from a bright orange to a deep red.

The ribs then went into a 275 degree smoker with apple and cherry wood. Im lazy when it comes to doing dishes and cleaning out my smoker, so I put these over a foiled cookie sheet to catch the drippings.

Two hours later I checked on the ribs to see how they were coming along. The smoke had darkened up the slabs nicely and the bark had set, so they were ready to be wrapped.

Each slab was double wrapped in heavy duty aluminum foil with brown sugar and honey. The added sweetness creates a nice braising liquid that will glaze the meat as it continues to cook.

The foil packets were sealed up tight and returned to smoker.

Two hours later I opened up the foil packets to check the tenderness of the meat. In KCBS sanctioned contests the goal is to have the meat be tender enough to cleanly pull away from the bone when bitten, but not so tender that the entire bone falls out of the meat. I can just tell by feeling the slab if its cooked the way I want, but a good test to grab the end of one of the bones and twist it. If you can feel it coming loose, then youre probably in good shape. If youre unable to twist, then wrap up the ribs again and put them back in the smoker for another 30 minutes (repeating until tender). Of course if youre just cooking at home, then feel free to roast the meat completely off the bone. Thats the way I prefer to eat ribs when were not cooking for competition. These were exactly where I wanted them, so I transferred the slabs to a cutting board and discarded the foil and remaining juices.

Next comes a slathering of EAT Barbecue IPO sauce. Rod describes it as a Memphis sauce that defected to Kansas City, and I would say thats a spot on description. Its a thin tangy sauce like youd expect from a Memphis style product, but sports a rich dark flavor more associated with a Kansas City style. Its easily poured, and has nice deep red coloring.

I like to slice my ribs from the backside so that I can easily see the location of the bones, so the slab was set on the cutting board with the meat side facing down and then basted with the EAT Barbecue IPO sauce.

I ran a knife between each bone, completely cutting through the meat and separating it from the rest of the slab.

I then flipped over each individual rib and basted the top side of the slab with more of the EAT Barbecue IPO barbecue sauce.

Repeat the entire process for the second slab.

And now comes the moment of truththe tasting! The sweet rub perfectly compliments the natural flavor of the pork, and the vinegar in the sauce provides a subtle tang that adds complexity to the overall flavor of the rib. And if I do say so myself, the ribs were cooked absolutely perfect!

All in all, its pretty easy to see (and taste) why Pellet Envy is considered one of the best rib cooks in the country. Theres balance and complexity within the EAT Barbecue sauce and rub, and they create a beautiful coloring that made for a stunning presentation. We shared the remaining of the two slabs at our neighborhood picnic, and the decision was unanimous. The EAT Barbecue line of BBQ sauce and BBQ rub is definitely a keeper!

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How to cook steak - Simple Tips and Techniques

2013-04-19T03:00:00.001-07:00

How to cook steak isn't as simple a topic as it might seeem. It ain't rocket science but there are several factors involved in the process, such as the steak's cut and thickness, whether you're grilling it or using a stove top/oven method, etc.

There is even a debate as to when and how to season your steak -- before or after cooking, using salt or no salt, pepper or no pepper, blah blah blah.

Well, I'm not taking sides because different techniques work for different people.

However, I have tried a few things that gave very specific results and I'm simply going to share those results with you.

How to cook steak: The cuts

For my experiment I chose two, 1-inch filet mignons and two 1-3/4 inch top sirloin steaks, both 6 ounces. Needless to say, quality is of the utmost importance. So both cuts were USDA Choice (what most of us can afford and easily get).

How to cook steak: Oil and Salt

Some chefs brush a little oil on their steak before cooking while some don't. Some salt their steak righ before cooking, some salt afterward.

Regarding the salt, I've always been told that it pulls moisture from your meat, which is why some chefs salt their steaks after cooking. Salt does draw out moisture. However, the amount of moisture loss depends on how far in advance you add salt to your meat prior to cooking.

I added a generous amount of Kosher salt to all the steaks in my experiment. But I brushed one filet mignon and top sirloin steak with a little canola oil first, allowing them all to come to room temperature.

Notice the moisture loss on the cutting board from the top sirloin steak that was not oiled. There was even more moisture loss from the filet mignon that was not oiled. However, the moisture really began to pool in this picture of the top sirloin, making it easier to see. The moisture loss continued the longer the salted steaks rested.

Conclusion: I salt my steaks no more than 20 minutes prior to cooking.

Here are the filet mignons after cooking (both grilled at 520F for 3 minutes per side). The one that was oiled prior to cooking (the one on the right) retained more moisture, which can be seen in the photos below (click to enlarge).

Below are the top sirloin steaks. The one on the right was also oiled before grilling. Notice the moisture as compared to the one on the left that was not oiled prior to grilling (click to enlarge).

Conclusion: I brush a little oil on my steaks before salting and cooking.

What makes the steaks more moist? Heat conduction. Without the oil, the surface moisture quickly evaporates when exposed to the heat. However, the oil quickly conducts heat to the meat's surface and help retain moisture and seal in juices.

How to cook steaks: Grill or Stove/Oven Method?

This really isn't a debate, is it? Yes, grilling steak is quick and fairly easy and what's more fun than cooking over an open flame? Answer: Eating what you cooked over an open-flame. Usually.

Pan-searing and finishing your steak in the oven involves more steps and takes some practice to get it right. But "to ME" it edges out grilled steak when it comes to taste. And the pan drippings and crispy bits in the skillet after you're done are heaven!! You can make gravy. You can add a little butter and wine and pour it over your steak. I mix my rice or mashed potatoes into the drippings.

Besides, it seems that most of your top steak houses use the pan-sear/oven method. Perhaps that says something. At any rate, here's how it's done...

How to cook steaks: Pan-Searing/Oven Method Step-by-Step

This is pretty straight-forward.

Preheat your oven to 400F.
In your skillet (I prefer cast iron but stainless still is also fine) add 2 tablespoons of oil and get it HOT.
Add your steak to the skillet, keeping the flame on as high as it will go. Your kitchen may get a little smokey but that happens with this technique. It's worth it, though.
Cook steak for 2 to 3 minutes per side and then put the skillet in the oven for 6 to 8 minutes. IMPORTANT: Make sure your skillet is oven-safe.

When the steak is done, be sure to let it rest for about 5 minutes. As a finishing touch, I like to add a dollop of butter mixed with chives and dill to the top of my steak. It adds a great flavor.

In my experience, I find that this two-step method works best with really thick steaks, especially bone-in cuts. For anything less than 1-3/4 inches thick you can probably forego the oven part and finish the steak on the stove. Just cook it a little longer on both sides depending on how you like your steak. I like mine medium-rare.

Also, I'm assuming you'll let your steaks come to room temperature. If you're cooking steaks straight from your refrigerator then you'll need to finish them in the oven, unless you like them rare.

Top of Page: How To Cook Steak

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Phils BBQ San Diego Photos

2013-03-24T09:00:00.001-07:00

Here are some initial photos from my visit to all three Phils BBQ (Pt. Loma, San Marcos, and Santee locations two weeks ago. Official write up to follow.

Phil's BBQ - San Marcos, CA (760) 759-1400 "With this newer location, Phil's still has my heart for BBQ in Socal. My favorites are still the beef ribs, baby back ribs, and Broham ... Phils BBQ Restaurant BBQ & Catering San Diego & San Marcos SAN ... Phil's BBQ is the most popular BBQ Restaurant in San Diego with two locations: San Marcos & Point Loma with catering trucks & Corporate & party rooms. Phil's BBQ - Midway - San Diego, CA (619) 226-6333 "If you're in the SD area and are craving ribs, Yelp will point you to Phil's. Before I ate at Phil's I never really liked barbecue ribs ... Phil's BBQ Reviews - San Diego, California - Gogobot There's also thousands of review on this place, do I need to say more? I would give it 3.5, but there's no half stars @ Yelp. I am not a fan of BBQ food, but this ... Phils BBQ - San Diego, CA - Barbecue Restaurant, Nightlife Facebook Phils BBQ, San Diego, CA. 17,671 likes 536 talking about this 134,453 were here. Phil's BBQ San Diego - San Diego, CA - Barbecue Restaurant ... Phil's BBQ San Diego, San Diego, CA. 9,489 likes 269 talking about this 8,058 were here. Phil's BBQ, San Diego - Restaurant Reviews - TripAdvisor "lots of food, decent price, great taste. If you arrive at opening hr at 11am, there ..." "I love Phils BBQ! They are one of the top reasons I come to ... Phils BBQ Restaurant Home of the Best BBQ and Catering in San Diego fifth annual big bbq at the ballpark. Phils Big BBQ at the Ballpark will take place Monday, June 24th at PETCO Tailgate Park leading up to the Padres vs. Phillies ...

Just Leave the Bones BBQ Sauce Smokin Skullies BBQ

2013-03-18T09:00:00.001-07:00

I was lucky enough to receive a sample of Just Leave the Bones BBQ sauce from the Smokin Skullies BBQ team. Here are initial photos from a 3 part sauce review that Im going to be doing.

The bottle.

The sauce with pulled pork.

Closer shot.

The sauce with brisket.

This is hands down one of the most balanced, satisfying sauces you can find. I tried it will pulled pork, brisket, sausage, and even some secret items (to be seen later) and they all matched perfectly with this vinegar based sauce with a slight kick (not too much though). Lets just say I am incredibly impressed by this Carolina based sauce that goes on thin enough to cover a large surface area, but with enough thickness to not be considered watery.

Purchase some for yourself HERE

Check them out on facebook HERE

Smoking Pig Bbq - San Jose, CA (408) 380-4784 "I definitely believe this place has the best ribs in the south bay. Couple that with a surprisingly extensive beer selection and a small-town ... BBQ Ribs Recipes, Barbecue Recipes, Grilling Techniques, Baby Back ... Amazing Ribs is all about barbecue, grilling, outdoor cooking with tested recipes for baby back ribs, spareribs, pulled pork, beef brisket, barbeque sauces, steaks ... Bacon Explosion: The BBQ Sausage Recipe of all Recipes - BBQ ... Bacon Explosion: The BBQ Sausage Recipe of all Recipes. Posted by Jason on December 23, 2008 BBQ Sauce Reviews Ratings of the Best Barbecue Sauces Tasting and Rating the best BBQ sauces on the planet. Reviews sweet, sour, tangy, spicy barbecue sauce for tailgating, cookouts, or backyard grilling. Meathead: BBQ Pitmasters Finals: Whole Hog Cooked Old School On ... An old fashioned down home Southern barbecue for a highpoint climax to an uneven series. READ MOREGaga's Dress Jerky? How to Make Real Beef JerkyPurple ... Gorilla Barbeque - Pacifica, CA (650) 359-7427 "Went for a hike in the Mori Point area today and tried this place on the way home. I made the mistake of ordering a two-meat combo with brisket and ... BBQ Tips, Tricks and Recipes I received a sample bottle of Just Leave the Bones BBQ sauce from Brian Corbett of Smokin Skullies BBQ, LLC, and my first impression right out of the bottle was WOW! Big Wayner's BBQ Blog Thoughts, Musings, and Tidbits from the ... This post is going to be a bit off-topic today that is, unless youre into web design and development. For those of you who may not know, my primary day job ...

Guss BBQ South Pasadena, CA Photos

2013-02-12T09:00:00.001-08:00

Here are some photos from my recent visit to Guss BBQ in South Pasadena, CA. Note I ordered the brisket without sauce as they generally cover with their signature sauce.

You can find Guss BBQ here:

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and speak to a Gus's team member. store description go here ... online ordering site! Simply fill in your order and payment information, and let us know when you would like to pick it up. Gus's Barbeque - South Pasadena, CA (626) 799-3251 "I don't usually give five stars, but this place deserves it for so many reasons. Reason 1 : Service Definitely five stars. From the hostesses to ... Robin's Wood Fire BBQ - Pasadena - Pasadena, CA (626) 351-8885 "BBQ!! Blueberry cornbread is bland unless you eat it with the butter.. its good. The salad that comes with the food, it's good. I like the regular ... Shiro, South Pasadena - Restaurant Reviews - TripAdvisor "According to our waiter Shiro has been around for 25 years! Shiro is located on a ..." "Although we were tempted to try another dish, we could not resist their ... Welcome to Gus's BBQ - Est. 1946 Gus's delicious food is available for take-out anytime of the day. Simply call ahead and we'll have your order ready for pick-up! South Pasadena Restaurants Restaurants in South Pasadena, CA ... 6020 listings of Restaurants in South Pasadena on YP.com. Find reviews, directions & phone numbers for the best restaurants in South Pasadena, CA. Welcome to Gus's BBQ - Est. 1946 The Best BBQ in Southern California! ... Welcome to Gus's BBQ, a Pasadena Landmark for over 60 years where servin' up classic American comfort fare is our specialty! South Pasadena Restaurants: See 33 restaurants with 323 reviews ... Dining in South Pasadena, California: See 323 TripAdvisor traveler reviews of 33 South Pasadena restaurants and search by cuisine, price, location, and more.

Virginia Willis My Favorite BBQ Joints Volume 35

2013-02-11T09:00:00.001-08:00

Here are Virginia Willis favorite BBQ joints in her words:

Photo courtesy of Becky Stein Special

Photo courtesy of Kevin Pang & Keith Claxton BBQ Road Trip 10

Photo courtesy of Yelp

Follow her on twitter HERE
Catch up with her on Facebook HERE

Check out Virginias blog HERE

Twitpic - Share photos and videos on Twitter Astro_Wheels. Havent been in this suit since this photo was taken in space in 2010excited about the opportunity to work with the incredible team at the Neutral ... Full text of "Some prominent Virginia families" See other formats. Full text of "Some prominent Virginia families" Apple - Start Apple hot news, launches, apple events, movie trailers and iTunes this week. Huff Free HipHop Music Mixtapes, Singles, News & More. Well getting cash loan for something that if all online cash advances West Virginia University - Summary View Highlighted Events : Wednesday, February 13, 2013 "Traces" 7:30 PM Evansdale Campus - Creative Arts Center Evansdale Campus The most fun and memorable 90 minutes ... West Virginia University - Category View The official Calendar for West Virginia University, including academic schedules, sports, campus events and more. Full text of "History of West Virginia, old and new, in one volume ... Full text of "History of West Virginia, old and new, in one volume, and West Virginia biography, in two additional volumes" Morty the Dog Morty Comix 2520 was enclosed in a folding shopping cart shelf and left in the parking lot of a Safeway in Yelm, Washington

Stiles Switch BBQ & Brew Austin, TX

2013-01-29T09:00:00.001-08:00

I have been seeing great photos over the last few months from Stiles Switch BBQ & Brew in Austin, Texas on their facebook feed and have been meaning to gather them up to share. If youre in North Austin and craving BBQ youre really doing yourself a disservice if you dont stop in. Lance, James and owner Shane are working hard to put out quality and consistent cue along with great beers. Also, they have tons of flat screens throughout their rather large restaurant and are open all day long (see hours HERE), but closed Mondays.

Photo of Lance Kirkpatrick, Shane Stiles, and James Jackson.

Have you been to Stiles Switch yet? What are your thoughts?

Follow them on twitter HERE
See them on facebook HERE
See photos from my visit HERE

Check them out here:

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STILES SWITCH BBQ & BREW NOW OPEN IN THE HISTORIC VIOLET CROWN ... stiles switch bbq & brew now open in the historic violet crown shopping center. ... stiles switch bbq. 6610 n lamar blvd, austin, tx 78757. 512.380.9199. Stiles Switch BBQ & Brew - Reviews & Menu - Austin360.com Austin ... See Stiles Switch BBQ & Brew reviews, menus and photos. what. when. ... 6610 N. Lamar Blvd., Austin, TX, 78757 (512) 380-9199 Created by cat0111 Restaurant Details Stiles Switch BBQ & Brew - The Austin Chronicle Stiles Switch BBQ & Brew. 6610 ... and the taps are stocked with local brews such ... Redistricting Time Again There is a current push by the Texas GOP to redraw the ... Stiles Switch BBQ & Brew on Mueller BBQ Controversy - ZOMG BBQ ... Stiles Switch BBQ & Brew, named after the historic 1800s I. & G. N. railroad stop Stiles Switch, Texas, ... Austin, TX. Giant map. Barbecue BBQ STILES SWITCH BBQ & BREW An Austin Original Check out our menu and get your butt down to Stiles Switch! ... STILES SWITCH BBQ. 6610 N Lamar Blvd, Austin, TX 78757. 512.380.9199. shane.stiles@stilesswitchbbq.com. Stiles Switch BBQ & Brew - Austin, TX - Barbecue Restaurant Facebook Stiles Switch BBQ & Brew, Austin, TX. 1,990 likes 195 talking about this 2,381 were here. Stiles Switch BBQ & Brew - Brentwood - Austin, TX (512) 380-9199 "I'd been planning on taking a slightly longer lunch break to get down to Stiles Switch and I was finally able to do that. After reading the reviews ... Stiles Switch BBQ & Brew - Brentwood - Austin, TX (512) 380-9199 "I took my friend and his father there last night as they're crashing with us for the weekend's F1 festivities. I've been there 3 times now, and it ...

Erni Walker & Chris Cantey Meat Week Co-Founders My Favorite BBQ Joints Volume 34

2013-01-25T09:00:00.001-08:00

So here are Erni and Chris favorite BBQ joints in their words:

When we moved to Los Angeles, people said there was no way wed scrape up enough restaurants to have an entire week of BBQ. When we came up with more than enough, they said none of them would be any good. We beg to differ! Most of the BBQ on our list comes from L.A. and the surrounding areas, because even though we grew up in the south, we have found some of our favorites right here on the west coast. (Granted, some of them are southern transplants, but still) Meat Week and all its cross-country chapters has proven to us that BBQ isnt relegated to one region. Where theres a person with a meat smoker, some patience, and a special touch, there will always be great BBQ.

Follow Meat Week on twitter HERE
Get a cool Meat Week t-shirt HERE

Cantey - Pipl Directory Founders Chris Cantey and Erni Walker decided that Meat Week "would be a holiday during ... Chris Cantey and Erni Walker, ... February 6th " Kevin's BBQ Joints ...

Allen & Son Bar-B-Que Chapel Hill, NC Photos

2013-01-22T09:00:00.001-08:00

It really is a travesty that I havent been to Allen & Son Bar-B-Q and I do make it my mission to visit in 2013. If you havent been to this BBQ bucket list destination, here are some photos to whet your appetite until you do head out to Chapel Hill, North Carolina.

Photo courtesy of Ryan Benyi

Photo courtesy of Kevin Pangs BBQ Road Trip 10

Photo courtesy of Chapel Hill Journal

Photo of Allen and Sons Bar-B-Que courtesy of James Boo Serious Eats

Photo courtesy of Kevin Pangs BBQ Road Trip 10

See Kevin Pangs interview with Keith Allen HERE

Check out Allen & Son Bar-B-Que yourself here:

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Allen & Son Bar-B-Que True flavors catering company in Chapel Hill, NC Chapel Hill ... 551 listings of Caterers in Chapel Hill on YP.com. Find reviews, directions & phone numbers for the best true flavors catering company in Chapel Hill, NC. University of North Carolina at Chapel Hill One of the 16 public state Universities of North Carolina, specializing in medicine and law. Apply online, register for classes, learn more about UNC-CH campus and ... Chapel Hill Restaurants Restaurants in Chapel Hill, NC - YP.com 1013 listings of Restaurants in Chapel Hill on YP.com. Find reviews, directions & phone numbers for the best restaurants in Chapel Hill, NC. Allen & Son - Chapel Hill, NC - Roadfood.com - Your Guide to ... Restaurant review for Allen & Son, Chapel Hill, NC ... Velvety pieces of hickory-smoked pork are served just barely sauced and seasoned. Allen & Son Bar-B-Que - Pittsboro, NC (919) 542-2294 "This place has to be one of the best BBQ places in North Carolina. The BBQ pork is amazingly tender and the sauce is PERFECT. Their lemonade is ... Allen & Son Bar-B-Que - Chapel Hill, NC (919) 942-7576 "We're in Chapel Hill, North Carolina this week while I do some research at UNC, and of course we've been dying for some good, official southern ... Allen & Son Barbecue, Chapel Hill - The North Carolina Barbecue ... Allen & Son Barbecue, Chapel Hill Keith Allen 6203 Millhouse Rd Chapel Hill, NC 27516 (919) 942-7576

Grilled Salmon Recipes Easy-BBQ-Recipes.com

2012-12-30T03:00:00.001-08:00

These grilled salmon recipes are heart-healthy alternatives to one of my favorite foods ever: fried fish. We all know that fish is good for you. However, the "F" word (fried) basically means ruining much of the health benefits that come from eating fish.

That's why these recipes are so great. Now will they forever end your craving for fried catfish steaks or red snapper po' boys? Not even. However, salmon is a "meaty" fish with a texture that's perfect for grilling.

More importantly, though, these recipes taste really good and, as we know, taste is everything.

(On another note, salmon roll is my FAVORITE sushi. If I could just figure out how to make it without poisoning myself...).

Grilled Salmon Recipes

Prep Time: 2 hours 15 min. (Includes 2 hours marinate time)
Cook Time: 20 min.

Total Time: 2 hours 35 min.

Ingredients:

2 lbs salmon fillet
4 tbls butter, melted
1/4 cup olive oil
1/3 cup soy sauce
1/3 cup brown sugar
3 tbls honey
4 tbls granulated garlic
2 tbls granulated onion
1 tsp red pepper flakes (optional)

Directions:

Combine all ingredients (except salmon) in a bowl and stir until dissolved.
Put salmon in a resealable container. Cover salmon with 3/4 of the mixture, turn to coat, and refrigerate for two hours. Reserve the remaining mixture for basting.
Set-up grill for high, indirect heat (about 450F).
Grill salmon 6 to 8 minutes per side, while basting it 2 to 3 times per side with the reserved marinade.

Note: In addition to basting the salmon, you can reserve some of the marinade for dipping or pouring over the finished product. Just bring the reserved marinade to a quick boil and then simmer until ready to use.

More Recipes (Coming Soon)

How to Smoke Salmon
Ceder Plank Salmon
Blackened Salmon
Dill and Parmesan Salmon
Teriyaki Salmon Recipe
Salmon Burger Recipe

Top of Page: Grilled Salmon Recipes

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Mighty Quinns Barbeque New York, NY New BBQ Joint

2012-12-28T09:00:00.001-08:00

Looks we have a new BBQ joint in New York. Mighty Quinns Barbeque opened in the East Village on December 19th.

Per their website, Our barbeque is familiar and still unlike any barbeque you have ever had. We pay homage to the many great pit masters who have gone before us and put our own kiss on every meal we serve. The approach is simple: source the best quality ingredients we can and dont fuss with them too much. We cook our barbeque the old school way with plenty of wood and time, adding just the right amount of salt and spice to let that lovely marriage of process and product evolve into something transcendent. You will find yourself making strange noises while eating our food

Photo courtesy of Time Out New York

Have you been here yet? Wed love an early field report.

Follow them on twitter HERE
Check them on facebook HERE

You can check out Might Quinns yourself here:

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Mighty Quinn's Barbeque - East Village - New York, NY New York, NY 10003 Neighborhood: ... I don't even care about bbq sauce but this stuff is THE REAL DEAL. ... When a new barbeque joint opens a block from your ... Mighty Quinns Barbeque - The New York BBQ Lovers Meetup Group (New ... The New York BBQ Lovers Meetup Group ... Our food is steeped in tradition but given new life. The Experience Mighty Quinns is the ... Mighty Quinns Barbeque. 103 2nd Avenue, New York ... Mighty Quinn's, an Affordable East Village Barbecue Joint - Eater ... Mighty Quinn's barbecue stand attracts the longest ... an Affordable East Village Barbecue Joint. Wednesday ... New York's Best New Business Lunches ... Press - Mighty Quinn's Barbeque At Mighty Quinns BBQ, ... Eater NY . Mighty Quinn's, an Affordable East Village Barbecue Joint ... Here are 10 of the top new restaurant openings in New York City ... Mighty Quinn's BBQ Coming To Manhattan, Lunch at Rosemary's ... Mighty Quinn's BBQ has developed quite the reputation serving up smoky offerings at ... the lines won't be as bad once this new joint opens. ... New York City. 0 ... SLOW SMOKED MIGHTY QUINN'S Q BARBEQUE - Reviews & Brand ... This is a brand page for the SLOW SMOKED MIGHTY QUINN'S Q BARBEQUE trademark by CMH BBQ Holdings LLC in New York, NY, 10065. Write a review about a ... Mighty Quinn's Barbeque Facebook Mighty Quinn's Barbeque, New York, NY. 2,496 likes 525 talking about this. At Mighty Quinns BBQ, Unveiled Today, Wood From Puck Building ... ... where Mighty Quinns Slow-Smoked Barbeque ... and got the fast-casual joints name from his son, Quinn. ... Looking for a new apartment? The New York ... Mighty Quinn's BBQ New York City.com : Restaurants : User Reviews NYC.com user reviews about Mighty Quinn's BBQ in New York City. ... view photography and maps and directions for Mighty Quinn's BBQ and other Barbecue in New York City. Mighty Quinn's BBQ New York City.com : Restaurants : Map & Directions NYC.com offers interactive maps and directions for Mighty Quinn's BBQ and the surrounding ... photography for Mighty Quinn's BBQ and other Barbecue in New York ...

Lockhart Smokehouse Dallas, Texas Photos

2012-12-27T09:00:00.001-08:00

Dallas is slowly starting to get some quality BBQ joints. One of them is Lockhart Smokehouse. Heres their story:

Jill Grobowsky Bergus grew up steeped in the legacy of great BBQ. Her grandfather, Edgar Papa Schmidt ran the legendary Kreuz Market from the time he purchased it from the Kreuz family in 1948 until he passed it onto his sons in the 1980s. Jills newlywed years in New York introduced her to the joys of cooking, as well as, eating at some of the nations finest restaurants. The family lore of BBQ became a frequent topic among ex-Texans in New York. She and her husband, Jeff, plotted ways to get home to Texas.

Fast-forward several years, and they are fulfilling one of their wildest dreams. Deciding the DFW Area needed a good Central Texas style BBQ place, kismet and Jack Daniels brought them Pitmaster Tim McLaughlin. His amazing culinary skills and expertise have crafted the vision from the start. And with the help of Kreuz Market, Lockhart Smokehouse is bringing the amazing smells and flavors that people have loved in Lockhart for over 100 years to the Dallas area.

Here are photos to back up the above. Enjoy.

Photo courtesy of Nicholas McWhirter

Photo courtesy of Full Custom Gospel BBQ

Photo courtesy of Nicholas McWhirter

Have you been here before? What are your thoughts?

Check out Lockhart Smokehouse yourself here:

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Lockhart Smokehouse - Oak Cliff - Dallas, TX I can tell you that Lockhart Smokehouse in Dallas, while not as life-changing as either of those, it is *incredibly* good. ... 2/2/2011 3 photos 1 Check-in Here. Lockhart Smokehouse BBQ Restaurant Pictures, Photo Gallery Check out photos of Lockhart Smokehouse, the best bbq place in Dallas, TX. Lockhart Smokehouse - Oak Cliff - Dallas, TX Add Photos. Hours: Mon-Thu, Sun 11 am - 10 pm. Fri-Sat 11 am - 11 pm. Good for Kids: Yes ... Even if they could have pulled of a true Texas smokehouse though, ... Lockhart Smokehouse - Dallas, TX - Southern Restaurant, Barbecue ... Lockhart Smokehouse, Dallas, TX. 2,603 likes 391 talking about this 5,490 were here. ... Photos. 2,603: Likes. Map. Videos. Events. Surf and Turf Real Ale Beer Dinner Menu Grand prize giveaway: Live large with a luxurious $7,000 weekend ... Dallas home consignment shop Area 25 moves a ... Check your computer with wireless access to post Instagram photos of how much fun youre ... Lockhart Smokehouse. Lockhart Smokehouse Dallas, 75208-4611 - Reviews at Voice Places + Add A Photo. 00,000 of 00,000 ... Lockhart Smokehouse, the Central Texas-style barbecue joint launched by a step ... we took our box of crap to Dallas Lockhart Smokehouse. Lockhart Smokehouse in Dallas, TX 400 W Davis St, Dallas, TX Lockhart Smokehouse in Dallas, TX -- Map, Phone Number, Reviews, Photos and Video Profile for Dallas Lockhart Smokehouse. Lockhart Smokehouse appears in: Restaurants ... Dallas BBQ Restaurant, Best BBQ Dallas, Texas Lockhart Smokehouse Photo Gallery; Shop Lockhart; ... Texas just a short trip from anywhere in the Dallas-Fort Worth area. Lockhart Smokehouse, ... Lockhart Smokehouse has great Texas ... Lockhart Smokehouse - Oak Cliff - Dallas, TX 174 Reviews of Lockhart Smokehouse "Everyone can ... Add Photos. Hours ... The moistness of the brisket is just beyond anything else in Dallas or most of Texas. Dallas - Wikipedia, the free encyclopedia Slavic Voice of America media group serves Russian-speaking Americans out of Dallas, TX. ... RadioShack, Neiman Marcus, 7-Eleven, Brinker International, AMS Pictures ...

John Markus BBQ Pitmasters My Favorite BBQ Joints Volume 33

2012-12-20T09:00:00.001-08:00

If youre a fan of BBQ you are quite familiar with John Markus. If that name doesnt ring a bell, the show he created, BBQ Pitmasters should as its been a strong force in bringing the BBQ world (both competitive as well as BBQ chefs from BBQ joints) to TV screens across the nation (the third season began airing on December 16th on Destination America). I appreciate anyone that champions the BBQ cause. Moreover, being an Emmy-winning sitcom writer whose credits include Taxi, The Cosby Show and HBOs The Larry Sanders Show I was excited to see what direction his contribution would go in. I was not let down.

Here are Johns favorite BBQ joints in his words (with a little intro that I thought youd find fun).

I was just asked by writer Jim Shahin of The Washington Post to name my last meal. You know, as in before the last mile. Thats easy, I said. Itd be a combo plate. So, I will recreate that combo plate with dishes from my favorite BBQ restaurants. But its simplest to say, these smoked meats come from the most talented Pitmasters on Gods earth. So, bring on the chair, that is, if I get

Big Bob Gibson Decatur, AL Chris Lilly remains the most gifted pitmaster I have ever encountered. HIs slow cooked, pulled pork shoulder remains the Mt. Everest of succulence and flavor. Hes reached that zen level of mastery with meats. He lays out the raw product on the cutting board, and these primal cuts actually speak to him. Ive seen it. Also, the original Big Bob Gibson on 6th Ave. in Decatur, remains a cathedral of superb barbecue. Go in there at any lunch, and youll see all of professional Decatur sitting there, tucking into their meals, enjoying sublime Q. And the gracious McLemore family represents all that is good about the South. Gracious, fun, and fantastic hosts and keepers of the flame.

Photo of Big Bob Gibsons courtesy of Serious Eats

Franklin Barbecue Austin, TX That perfect balance of down home and hip. In its retro way, the hippest BBQ joint. Since he joined us as a judge of BBQ Pitmasters, I have gotten to know Aaron as a gifted, Old School-style Pitmaster. At the grand old age of 35, Aaron as evolved into a classy chef whos driven to deliver his customers the moistest, most tasty brisket in this country. Astonishingly, the man can always be found in his own restaurant, on the serving line HIMSELF cutting meat hed put on the pits that early morning! In addition, Aaron has a deep understanding of pitbuilding. He has truly discovered the Holy Grail of fire, smoke, and heat flow. Hes like a renaissance man of Q.

Photo of Franklin Barbecue courtesy of Mark P. Schram

Q Restaurants Richmond, VA Tuffy Stone runs one of the best all-round BBQ restaurants in the country. He is meticulous about ingredients, freshness, and authenticity. Therefore, every dish at Q, including ALL the sides will always be delicious, and deeply satisfying because many dishes are crafted from actual old time recipes. I would pick the ribs and all the sides for my final meal from Q.

Photo of Q Barbeque

Follow John on twitter HERE
Check BBQ Pitmasters on Facebook HERE

BBQ Top 10 Best Blog Sites for Google Reader Top 5 Birthday Gift Ideas for your Favorite Griller! My Pick ... TLC BBQ Pitmasters ... An in Depth Interview with John Markus Executive Producer TLC BBQ ... Blog Hot Grill on Grill Action Competition BBQ Team ... John Markus, Harry Soo and more ... Send BBQ Pitmasters a note and tell em you want to see us again! ... (1139 words, 1 image, estimated 4:33 mins reading time) Eat My Words :: Texas Monthly See ya next year (or tomorrow at your favorite joint)! Tagged ... 23 pitmasters, bbq, Scott Morales ... I ended up getting a job at John Muellers BBQ on Manor ... iTunes - Podcasts - The BBQ Central Show by Greg Rempe ... and a host of one of my favorite online cooking/talk ... 33. April 3, 2012 Replay ... John Markus of BBQ Pitmasters in the 2nd Hour. 2nd segment: Matt Barber Matt's Website ... Smoke Signals - Issuu - You Publish ... How did you get involved with BBQ Pitmasters? I was called by John Markus, ... What is your favorite ... but I also have right next door to my BBQ joint The ... Ernie Rupp Draper's BBQ - Fine sauces and rub for three generations The Destination America show BBQ Pitmasters was taping an episode in Kansas City. John Markus, Myron ... I know everyone has a favorite BBQ joint to go to but with all ... Ole Hickory Pits - Archives Food & Wine reveals the latest and hottest BBQ joints across ... were voted FAVORITE by readers of the ... The executive producer of "BBQ Pitmasters," John Markus ... Johnny Trigg - divaq.ca Q- What was your favorite contest out of all of them? ... Heres a sneak Peak at this weeks TLC BBQ Pitmasters show: ... John Markus is such a wonderful and interesting ... Eat My Words :: TMBBQFest, 23 Pitmasters in 23 Days ... ... 33, of Franklin Barbecue in ... Whats your favorite barbecue in ... sauce as much as you say ya gots pretty good sauce down there at yer BBq joint. barbecue on DVD - PelletSmoking.com Forum ... Take a tour through many Texas BBQ joints from some of the most famous to the ... BBQ Pitmasters Season 1 (8 ... (John Markus) as the two BBQ challenge ...

Podnahs Pit Portland, Oregon Photos

2012-12-19T09:00:00.001-08:00

When youre thinking about great BBQ you dont instantly think Pacific Northwest, but Rodney Muirhead has been proving that supposition wrong since late 2006 at his famous joint Podnahs Pit nestled in Portland, Oregon. Heres the scoop, By the time Rodney Muirhead opened Podnahs in late 2006, hed already been smoking Texas style barbecue in Portland for almost 4 years. He started his barbecue career as one half of L.O.W. BBQthe somewhat itinerant fellas who had pit-on-trailer and did travel. Rodney and his partner sold L.O.W, and Rodney went to work in some other fine local restaurants, all the while dreaming of opening his own place. Rodney realized that dream in the summer of 2006 when he found a partner and a space for what would become his new barbecue restaurant. To honor his Texas roots, he named it Podnahs Pit after his grandfathers nicknamepodnah being Texan for partner. Here are some photos showing some of the incredible BBQ being served at this must stop establishment.

Photo courtesy of Pigskin Pursuit

Photo courtesy of Neighborhood Notes

Photo courtesy of James Boo Serious Eats

Photo courtesy of PortlandFoodandDrink.com

Have you been to Podnahs Pit? What are your thoughts?

Check it out for yourself here:

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Furniture Row Racing rearranges pit crew plans - KPTV - FOX 12 Furniture Row Racing will field its own pit crew next season. ... Positively Oregon ; Photos; Cold Case Unit; ... More Good Day Oregon; Better Portland; Food; Travel; Home & Garden. Podnah's Pit BBQ - Worlds best BBQ! - Urbanspoon Portland Alberta Podnah's Pit BBQ ... Add a photo. Podnah's Pit BBQ - Worlds best BBQ! Podnah's Pit BBQ. Next. Inappropriate? Worlds best BBQ!. by R. Dale ... Oregon Mall Shooting: Gunman Opens Fire At Clackamas Town Center ... (AP Photo/Greg Wahl-Stephens) An Oregon State police ... (AP Photo/KPTV) MANDATORY CREDIT, PORTLAND ... why not do it quietly in a garbage dump or gravel pit. Review: Podnah's Pit Barbecue - - An Exploration of Portland Food ... Portland Oregon Food and ... I havent been there in about 25 years and I bet not much has changed since that photo was taken. ... Podnahs Pit Barbecue. Reply. Rodney ... Podnah's Pit BBQ moves to Northeast Portland corner with change on ... Photos: Local News: Politics: ... Podnah's Pit BBQ, from one of Portland's most buzzed-about business corners to ... Portland & Oregon Dining stories with the most ... Podnah's Pit BBQ, Portland - Restaurant Reviews - TripAdvisor Podnah's Pit BBQ, Portland: ... Portland Photos Portland Travel Guide Hotels Flights ... Portland, Oregon Senior Contributor. Podnah's Pit Barbecue - Northeast Portland - Portland, OR Add Photos. Price Range: $$ Accepts Credit Cards: Yes Parking: Street ... 321 reviews for Podnah's Pit Barbecue Reviews Matching: Search Reviews. Review Highlights Podnah's Pit Barbecue in Portland Podnah's Pit Barbecue (503 ... (503) 281-3700 By the time Rodney Muirhead opened Podnah's in late 2006, he'd already been smoking Texas style barbecue in Portland for almost 4 years. He started ... Podnahs Pit Podnah's Pit Barbecue Portland, Oregon ... Podnahs Story. By the time Rodney Muirhead opened Podnah's in late 2006, he'd already been smoking Texas style barbecue in ... Podnahs Pit Podnah's Pit Barbecue Portland, Oregon ... All our meats are slow smoked using 100% oak hardwood. So you won't find any electric, gas assistance, or even charcoal in ...

Smoque BBQ Chicago, Illinois Photos

2012-12-17T09:00:00.001-08:00

Its no mystery that the number of BBQ joints across this country is growing, especially in the larger cities. Chicago is no exception. One of the bright spots in this BBQ renaissance from Chicago is Smoque BBQ which has been putting out quality BBQ for over 6 years now. Barry Sorkin leads the charge, but theres a strong well oiled machine putting out brisket, pulled pork, pork ribs, chicken, and Mikeska sausage. Here are some photos of their cue to show you what to expect upon visiting.

Photo courtesy of Buffalo Chow

Photo courtesy of James Boo Serious Eats

Photo courtesy of Full Custom Gospel BBQ

Photo courtesy of Zagat

Photo courtesy of Kevin Pang Chicago Tribune

Have you been to Smoque? What are your thoughts and favorite meats?

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About Smoque Smoque (smk) BBQ is a neighborhood kind of place that cooks up BBQ good enough to make it a true destination. Smoque BBQ Smoque (smk) BBQ is a neighborhood kind of place that cooks up BBQ good enough to make it a true destination. Smoque was created by five regular guys who happen to ... Chicago Bbq Chicago Bbq. Page: 1. ... PHOTOS: Chicago's Best Outdoor Barbecue Spots ... Chicago Restaurants, Smoque BBQ, Smoque ... Consulate General Of Honduras, Chicago (4506 W Fullerton Ave ... United States Illinois Chicago. ... Margie's Candies, Chicago (1960 N Western Ave, Chicago) Smoque BBQ, Chicago (3800 N Pulaski Rd, Chicago) Hot ... Photos for Smoque BBQ Yelp Photos of Smoque BBQ Chicago, IL ... From Ming-Jou C., 1/2 slab baby back with 2 sides - mac & cheese and Smoque BBQ - Irving Park - Chicago, IL - Singapore Restaurants ... Chicago, IL. 29/11/2012. I will ... 9/11/2012 2 photos. ... I went to Smoque BBQ a few weeks back and I have to say I am totally coming back here and literally have told all of my friends to ... Smoque BBQ in Chicago Smoque BBQ (773) 545-7427 & 3800 N Pulaski ... (773) 545-7427 This casual barbecue joint makes you look forward to mealtimes. Place your order at the counter and wait at the wooden tables with your appetite for ... Smoque BBQ in Chicago, IL 3800 N Pulaski Rd, Ste 2, Chicago, IL Smoque BBQ in Chicago, IL -- Map, Phone Number, Reviews, Photos and Video Profile for Chicago Smoque BBQ. Smoque BBQ appears in: Restaurants, Barbecue Restaurants Pictures of Smoque BBQ, Chicago - Traveler Photos - TripAdvisor Smoque BBQ pictures: Browse TripAdvisor's 14 images of Smoque BBQ in Chicago, IL, taken by real travelers. Photos for Smoque BBQ Yelp Photos of Smoque BBQ Chicago, IL ... From Scott D., This is what real bbq looks like. The beans with

Jerk Chicken Recipe

2012-12-16T03:00:00.001-08:00

Spicy hot with a subtle hint o' sweetness. That's the calling card for this jerk chicken recipe. The original version uses Scotch Bonnet peppers which are hot along the order of habaneros, but sweeter. That kinda heat is out of my league.

In this recipe I use jalapeos which have plenty of kick for my taste. If you want to turn up the heat and get a more authentic caribean jerk flavor, use Scotch Bonnet peppers. (Note: If you do use Scotch Bonnet peppers exercise caution when handling. Wear food service gloves and avoid any contact with your eyes.)

Jerk Chicken Recipe

Prep Time: 8 hours
Cook Time: 45 min

Total Time: 3 hours

Ingredients:

10-12 pieces of chicken (4 lbs)
1/4 cup fresh cilantro
6 garlic cloves
4 jalapeo peppers
2 onions
2 tbls ground allspice
2 tbls dried thyme
2 tbls brown sugar
1 tbls salt
2 tsp cinnamon
2 tsp nutmeg
2 tsp ground ginger
2 tsp fresh ground black pepper
1/2 cup soy sauce
1/2 cup white vinegar
1 cup orange juice
1/2 cup vegetable oil
1/4 cup dark rum
juice of one lime

Directions:

Combine all ingredients (except chicken) in a food processor and blend until smooth.
Rinse chicken and put it in a large freezer bag or non-reactive container.
Pour mixture over chicken, makings sure all the pieces are covered.
Refrigerate for at least 4 hours to overnight. I marinate overnight.
After chicken is done marinating, remove it from the refrigerator and let it come to close to room temperature (approximately 45 minutes).
While chicken is coming to room temperature, set-up your grill for 3 heat zones -- high direct heat (at least 475F), low direct heat and no heat (see photo below). If your grill is small, just create 2 heat zones -- one side with charcoal and the other without charcoal.

Grill your chicken approximately 3 minutes per side on the high heat side.
Move your chicken to the low direct heat side and cook until done - approximately 15 minutes per side. Chicken is done when it reaches an internal temperature of 165F.

Jerk Chicken On The Grill

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Jamaican Jerk Chicken Recipe - Allrecipes.com Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade. Jerk Chicken Recipe MyRecipes.com - Find the Best Recipes ... "This version of jerk chicken was taught to me by our cook in Jamaica, where we vacationed annually. It starts out with bottled jerk sauce, which simplifies matters. Jerk Chicken Recipe : : Recipes : Food Network I love this chicken! One of my favorite meals. I've cooked the chicken in the oven and grill- delicious either way! ... This was really easy to make and all my guest ... Jerk Chicken Recipes Spice up a meal with favorite flavors of the Caribbean. We've assembled the best-of-the-best jerk chicken recipes to kick up the contents of your recipe box. Jamaican Jerk Chicken recipe and history - Jamaica Travel and ... Picture and video recipe for Jerk Chicken - another Jamaican Recipe from Jamaica Travel and Culture .com Jamaican Jerk Chicken Recipes Caribbean Recipes The authority website on Jamaican jerk chicken recipe. Learn the methods to prepare jerk sauces, marinades, rubs and seasonings. Jerk Chicken Recipe MyRecipes.com - Find the Best Recipes ... Jerk chicken is seasoned with habanero chiles, which are native to Jamaica. For even more fire, use additional habanero chiles with their seeds, or add a teaspoon or ... Jerk Chicken Recipe Simply Recipes Caribbean jerk chicken full of flavor and and a good amount of heat, using habaneros (or scotch bonnet chili peppers) and allspice. Jerk Chicken Recipes - Free Diet Plans at SparkPeople Top jerk chicken recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Jamaican Jerk Chicken Recipe - Casseroles, Chicken Dishes, Ground ... This Jamaican Jerk chicken is well worth all the measuring and mixing. A delicious Jamaican Jerk Chicken recipe.

Mables Smokehouse and Banquet Hall Brooklyn, NY Pigtrip.net

2012-12-06T09:00:00.001-08:00

One of my stops on my upcoming trip to New York has to be Maples Smokehouse and Banquet Hall in Brooklyn. Jeff Lutonsky and Meghan Love are great folks and from THIS REVIEW by you realize they are putting something special together. Here are some pics of Maples Smokehouse for you to enjoy:

Photo courtesy Eater New York

Photo courtesy of Pigtrip.net

Have you been to Mables? Whats your favorite item on the menu?

Mable's Smokehouse and Banquet Hall - Williamsburg - North Side ... (718) 218-6655 "Just returned from my first visit to Mables and it did not disappoint! Here's what my boyfriend and I ordered: Deluxe Platter - this platter comes ... Mable's Smokehouse & Banquet Hall Catering; 44 Berry Street (Entrance on N. 11th) Brooklyn, NY 11211. Mable's will be CLOSED Thanksgiving Day AND Friday, Nov 23rd. We're going to Oklahoma! BBQ SAUCE. Mables Smokehouse and Banquet Hall Brooklyn, NY, 11249 - YP.com (718) 218-6655 Business Details Edit info for this business Hours: Daily 4pm-2am Categories: Soul Food Restaurants, Barbecue Restaurants, Banquet Halls & Reception ... Mable's Smokehouse & Banquet Hall Thrillist - "For a roadside BBQ joint with everything but the Dalton, check out Mable's." http://www.thrillist.com/food/new-york/ny/11211/brooklyn/mables-smokehouse ... Mables Smokehouse Banquet Hall in Brooklyn Mables Smokehouse ... (718) 218-6655 Hours: HOO: Sun. 4 PM - 2 AM; Mon. 4 PM - 2 AM; Tue. 4 PM - 2 AM; Wed. 4 PM - 2 AM; Thurs. 4 PM more... Categories: Restaurants , Banquet Rooms Menu ... Mable's Smokehouse and Banquet Hall - Williamsburg - North Side ... 158 Reviews of Mable's Smokehouse and Banquet Hall "Sweet ... the bridge into Brooklyn and hit up Mables to get all ... ales and spirits in new york city. Mables Smokehouse And Banquet Hall in Brooklyn - (718) 218-6655 Information on Mables Smokehouse And Banquet Hall in Brooklyn. Address, phone number, map, driving directions, ... Mables Smokehouse And Banquet Hall in Brooklyn, NY. Mable's Smokehouse vs. Fette Sau: The State of Brooklyn Barbecue ... [Photographs: Maggie Hoffman] Mable's Smokehouse and Banquet Hall 44 Berry Street, Brooklyn NY 11211 (map); 718-218-6655; mablessmokehouse.com Service: Prompt and ... Mable's Smokehouse and Banquet Hall - Bars - Brooklyn - Thrillist ... New York; Philadelphia; Portland; ... Mable's Smokehouse and Banquet Hall BBQ, Beers & Bands at a Brooklyn Banquet Hall. Email. Did it ... Mables Smokehouse and Banquet Hall in Brooklyn, NY 44 Berry St ... Mables Smokehouse and Banquet Hall in Brooklyn, NY -- Map, Phone Number, Reviews, Photos and Video Profile for Brooklyn Mables Smokehouse and Banquet Hall. Mables ...