Another Pint Please notes that nothing says St. Patrick’s Day like Guinness and nothing says dinner like Cajun Rub & Smoked Guinness Beer Can Chicken. I’m not really a fan of the shoving a beer can up poultry ass cooking but that sure looks tasty.
DivaQ had the midnight munchies. So she decided to take some smoked breakfast sausage, stuff them with cheese, jalapenos, cheese and wrap them in pastry. Mind blown?
The Meatwave takes on an old favorite – Stubbs Spicy BBQ Sauce. Stubbs & I have some history in the sense that we both spent a good deal of time in Lubbock Texas. While it’s fan base is strong, the MEATWAVE is unimpressed. “I’m trying hard to like this sauce, but I still can’t say its up in the higher echelons of greatness. While the heat of this spicy version improved the flavor for me compared to the original, there was a slightly chemical and off-putting aftertaste both out of the jar and after being cooked. That being said, looking back at everything I’ve reviewed, this deserves more of an average or slightly above average rating for its good balance of flavor, even if it’s not the most exciting sauce on the planet.”
Fed Man Walking visits Franklin’s BBQ. You’d expect him to join the chorus of devotee’s to what has been called America’s best BBQ joint. Well you’d be wrong. Fed Man found the brisket to be “Sunday dinner-table chuck, with only the rosy edges to speak for its time in the smoke.” and the ribs “Blindfolded, I would have said these came from a crockpot.” Ouch.
Once Upon a Stein had a great time at the recent aPORKalypse NOW event here in NYC. Seems like she enjoyed my hog! “Now here’s the funny thing – I don’t really like pork! At least that’s what I thought before the event. Turns out I’m just picky about my pork. The food was delightful. Pork from a smoker, marinated in au jus, served on artisan bread, or my favorite, served up as Chicharrónes.”
Texas BBQ Posse visits Fat Boys BBQ in Cooper, TX. “The meats at Fatboy’s continue to be cooked low and slow using only seasoned pecan wood. Marshall declared the ribs and brisket cooked “absolutely perfectly.” That’s a real compliment from a guy who has 30 years experience cooking real Texas BBQ. Shannon has added a simple salt and pepper rub to his brisket and ribs, just enough to add another layer of flavor to Fatboy’s meat offerings.”
Full Custom Gospel BBQ visits Black Diamond Smokehouse and awards it a vaulted 3 stars. “Once again the brisket was deeply smoky as well as dried out. The ribs had improved. There was still a heavy smoke flavor that verged on overkill, but a lighter rub had been applied that allowed a crisp bark to form on these moist ribs. As I concluded my meal I could still see the potential. A fattier cut of brisket closer to opening time may be great, but the slices I got were just above acceptable. The ribs seem like a safer bet.”
Grilling with Rich shares a photo of a massive pile of juicy pulled pork. Sometimes that really all you need isn’t it?
BBQ with Franklin (the fellow bashed by one of the posts above) shows us some Texas style pulled pork. Guess you get tired of brisket after a while. Interesting enough the country’s brisket king prefers pork butts.
No Excuses BBQ smokes up an entire pork chop rack! Really nothing much to say about this other than the fact that when I saw the photo (posted on top) my jaw dropped.
Man Up Texas BBQ is in Hoover, AL visiting Golden Rule BBQ. Mixed chopped pork sandwich with food porn galore!