News from around the BBQ Blogsphere

Remember the HOG DAYS OF SUMMER!!

BBQ Jew comments on Stephen Colbert’s latest mockery of North Carolina BBQ.

Big Wayner BBQ reviews the Shizzle Jerk Marinade. Make sure to smoke something appropriately Jamaican while using this sauce!

The MEATWAVE brings us a little bit regional grilling. Behold the CORNELL Chicken. I’m always a sucker for food with a story. “Cornell chicken was born in the 1940s when a request was made by the governor of Pennsylvanian to food scientist and Cornell professor Dr. Bob Baker to develop a new chicken recipe. What Dr. Baker came up with was then brought to his home state of New York, where it has been used as a means to cook a lot of chicken quickly at Baker’s Chicken Coop at the New York State Fair for over half a century.”

BBQ Sauce Reviews takes a look at the “Buttula”. “The BBQ Buttula is a spatula designed for moving, flipping, and handling of large chunks of meat such as pork butts, briskets and ribs.”

Marie, let’s eat reviews Hog Wild Barbecue in Douglasville, GA. This is one of the few places serving a Georgian regional dressing called “Hudson’s Sauce”. I’m down for some right now!

Texas BBQ Posse comments on the new top 50 BBQ joint list release by Texas Monthly Magazine.

Patrons of the Pit smokes up some sloppy joes on the grill. No you did not read that wrong! ” Ever had a hickory smoked Sloppy Joe? If not, well, you’re missing out.  And you probably should finish reading this too , lest your Sloppy Joe’s reign ever smokeless. A sad plight indeed.”

Man Up Texas BBQ visits his first lechonera in Puerto Rico. Ah how I love spinning pigs over fires so…..

Cowgirl Country Life documents the epic battle between a Red Angus and a Black Angus steer for burger dominance!

 

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News from around the BBQ Blogsphere

Obsessive Compulsive BBQ found a 1906 ad for BBQ sold by the bucket. Colonel Sanders wasn’t as pioneering as we thought.

Texas BBQ Posse knows that everyone is tired of hearing about Austin BBQ over and over again. Good thing for us, there’s plenty of exciting things happening in Dallas right now which is giving Austin a run for its money.

Blue Ribbon BBQ shares a recipe for a hoppin’ John Salad. Celebrate the new year right!

Patrons of the Pit makes some Country Rib BBQ Sandwiches! As you all know country ribs are not actually ribs and have no bones in them. But POP here gives us the greatest idea ever!! “This sandwich is something of an expedient pulled pork affair, for when you’re in the mood for a savory pulled pork sandwich, but you lack the time and fancy to smoke the big Boston butts for half the day long. In some ways, they are better even. A fraction of the time, and because the pieces are small to start with, you get an elevated smoke-to-meat-ratio. Every bite is not unlike the outer, most savory sections of a traditional butt, loaded with seasoning, bark, and smoke. Oh buddy!”

The MEATWAVE shares a recipe for Chorizo stuffed Poblano peppers. Oh man…. Happy Cinco de Mayo!!

Memphis Que finds a BBQ pulled pork empanada at a food truck!! “It was basically the classier cousin of the fried barbecue pie I tried recently at the A&R Bar-B-Q on Elvis Presley Boulevard. Having cole slaw inside the crust added a nice extra element of texture and I liked that the sauce was served on the side so that I was able to decide how much to use instead of having a large quantity of it included in the filling the way it was at A&R. It was cheap, convenient and portable comfort food; perfect for a quick snack while strolling through an outdoor festival.”

Man Up Texas BBQ shares a video tour of Austin’s LA Barbecue’s pit. Word has it that there are engineering secrets involved with this pit. Watch closely!

SFA’s  Joe York remembers Ricky Parker who passed this week. A massive loss to the whole hog cookery world. “I paused over him and noticed that in his right hand someone had placed a single cigar between his index and bird fingers. His thumb rested, anticipatory, on the business end of the Swisher Sweet and in that moment I couldn’t help but imagine a scene in which Ricky saunters up to St. Peter, looks him up and down and says, “Well, Pete, you got a light for me or what?””

OUR STATE reports on Sims Country BBQ in Granite Falls, NC. The joint features the best in bluegrass and BBQ. “With a smirk on his face, Keith shares one more story, about a reporter who came to write a piece on the restaurant when it opened.“The lady said, ‘I’m going to give you 10 reasons why you’ll never make it: You’re on a dirt road, you don’t allow any alcoholic beverages,’ and this, that, and the other. And I said, ‘Well, that’s fine. If I won’t make it because of that, I don’t want to make it.’ ”Two years later, Keith says, the same reporter came back for another story and apologized.

Big Wayner BBQ reviews Southern Spicy Sweet Shed Spread by THE SHED. “This sauce works very nicely as a finishing sauce on chicken, and I suspect it would do the same on pork chops and ribs as well.  The sauce thickened up very nicely when used as a finishing sauce, giving the chicken a great color.  The heat was definitely more noticeable when the sauce was used as a dipping sauce, and the heat level toned down a bit when the sauce was used as a finishing sauce.  I could use this as my ketchup replacement for French fries.  It’s that tasty!”

News from around the BBQ Blogsphere

BBQ Sauce Review tests out the new Pit Barrel Cooker from the Pit Barrel Cooker Co. “The Pit Barrel Cooker also known as the PBC, is a drum cooker made from a brand new 30 gallon steel drum that has a very durable high-heat all-weather powder coated finish that is rated for 1,000º. The PBC is an American Made product that’s extremely well-made and can be used for low and slow cooking as well as grilling.”

No Excuses BBQ definitely knows how to diversify his BBQ menu. This week he cooks up some Bear stew on his Keg. “The finished product was very similar to the beef stews we’ve cooked up in the past, although there was a definite gamier flavor. The meat was very lean, yet tender. And the dinner conversation was punny; it seems my children have picked up the family tradition of mangling the language at every opportunity.”

Fed Man Walking gives you a behind the scenes look at the Austin Food & Wine Fest!

The MEATWAVE reviews Big Bob Gibson’s White BBQ Sauce. “White sauce is made to do one thing really well, make chicken taste even better. On the grill, I think that’s the best way to use white sauce, but off the grill it can accomplish much more. Beyond being a great dip for light meats like chicken and pork, white sauce would probably serve you well as a dressing for backyard side standards like potato or macaroni salad. I really like this sauce, but at the same time that the vinegar and creaminess are attractive, there’s also a slight chemically flavor. It’s because of this that it’s knocked down a place or two—if you take the time to make your own white sauce, you’ll get something better than what comes out of the bottle in my opinion.”

Texas BBQ Posse thinks turkey is a may be a new permanent addition to the Texas BBQ canon. Maybe not but time will tell!

Full Custom BBQ visits Hammerhead in Louisville, KY. “Hammerheads is a great restaurant with plenty of imagination and mostly spot-on execution. The items I normally judge a joint on are the brisket and pork ribs. Here the brisket was average and the ribs were a bit overcooked. In the end these were the only items on the menu I had any qualms with, and I can’t wait to get back to Louisville for another visit to Hammerheads.”

BBQ Guy smokes up some meatballs wrapped in bacon, also known as “MOINKs”

DivaQ drops some tips on how to get your grill ready for grilling seasoning. “I BBQ all year round. I understand there are people that put away their BBQ’s at the end of summer –  (We need to talk people – you can BBQ in winter and fall!) You need to perform ongoing maintenance and grill inspection -remember a clean grill is a happy grill.”

Man Up Texas BBQ visits Smoke Shack in San Antonio, TX. “Couple of weeks ago, I stopped in for my first visit to Smoke Shack, the San Antonio BBQ trailer that recently won a field-of-32 BBQ tournament for San Antonio. My order: pulled pork, quarter chicken (dark), brisket slider, pulled-chicken slider, two pork ribs.”

Patrons of the Pit calls the cheese burger the Pit-master’s thumbprint. Tell him how you cook your burger and he’ll know the character of the cook. “My eldest brother has long-held to the tactic, when visiting a restaurant for the first time, that the safest, and most efficient stroke you can play there is to try their cheeseburger.  For they are not likely first off to screw it up, but more over, in a gastronomic gumshoe sort of way, you can tell a great deal about the rest of their fare, their cook, and their establishment as a whole, but from the mere details revealed in their humble hamburger. … Likewise on the grill. It is a pit junkie’s thumb print, the hamburger.  And everybody who has flipped a patty has one. Every finger print is a little different it seems, and like a thumb into an ink pad, it is our most basic impression onto the BBQ arena. Want to get an idea of a pit keeper’s prowess, consider first his cheeseburger.”

Big Wayner’s BBQ Blog reviews Ubon’s Sauce, a 5 generation recipe from Mississippi. “Ubon’s does it all and has done it all for well over 30 years.  Ubon’s Barbeque of Yazoo (and pitmaster Garry Roark) is featured year after year at the Big Apple Barbeque Block Party and has received numerous accolades.  Ubon’s is a regular on the competition circuit (and especially at Memphis in May).  Garry’s daughter Leslie is a partner in the restaurant/catering/sauce business as well as the rib & chicken cook for the competition team.  And having the pleasure of meeting the entire Ubon’s family at Memphis in May last year, I can say with 100% confidence that they are some of the nicest people I know!”

Grilling with Rich share Dave (FAMOUS DAVE’S) Anderson’s story on his sauce development as well as his children’s suffering from it. “I have endured the wrath of my children when they were younger, still in school, and they would get up early in the morning only to discover a kitchen basically ransacked with my fruit peelings, mashed herbs, seasoning grindings, dirty bowls, sauce splattered kitchen stove…and they had to push everything aside on the kitchen table just to find a place to eat their cereal. They were also mad at me sometimes because they hated going to school smelling like onions, garlic, or smoke!”

News from around the BBQ Blogsphere

Texas BBQ Posse alerts us to John Lewis of LA Barbecue’s uber secret smoker. Lewis already well hailed as one of the top 5 talents in the Austin BBQ scene. While others guard their secret sauce, Lewis guards his pit design.

Marie Let’s Eat visits Cabin Creek BBQ in Nicholson, GA. Takeaway is skip the BBQ and stay for the Bruinswick stew. “What I do want to note here is that this is some of the best Brunswick stew that I have ever had. It is astonishing, incredibly rich and meaty and seasoned just perfectly. It is thick and red and will leave you melting into a happy and content puddle. If any of you good people are missing the legendary stew of Harold’s in Atlanta, this might make for a pretty good replacement in your affections. I consider it up there with Turn-Around and Speedi-Pig as worth considering among the best in Georgia.”

Grilling with Rich lists the top 10 must have products for the upcoming grilling season!

BBQ Nation shares his recipe for Andouille Sausage Sandwich with Spicy Sriracha Slaw. This sausage bites back!

Embers and Flames reviews the new All Fired Up: Smokin’ Hot BBQ Secrets From The South’s Best Pitmasters by Troy Black and Southern Living.

Big Wayner BBQ Blog reviews Fox Bros BBQ Sauce. “Honestly, I was ready to write this sauce off.  I tried it on chicken in a few different combinations – as a finishing sauce, as a marinade, and as a condiment.  Out of those three, I was happiest with it used as a condiment, and even then it was just okay.  It gave great color when used as a finishing sauce, but I just wasn’t thrilled with the flavors it added.”

BBQ Zen’s new book. Crossroads of BBQ, is now out! Check out the Austin Chronicle’s review!

Obsessive Compulsive Barbecue shares his famous Old Virginia Barbecue sauce. “Here is a delicious version of an old VA BBQ sauce inspired by a 19th century VA BBQ man named Shack. It has no sugar in it, so sweet sauce fans may want to stay away.” This sauce is actually really popular on the BBQ Forums. I know I’m a fan.

Memphis Que knows about Tex-Mex but Ten-Mex? Check out his discovery of a pulled pork Taco at a Mexican joint in Memphis.

Cowgirl’s Country Life gets offers from both the Food Network AND the Cooking Channel! Sadly for us she isn’t taking either.

BBQ Jew shares with us a detailed history of BBQ in Goldsboro, NC by one of his readers. Someone’s put a lot of homework in this piece!

The MEATWAVE is ready for Cinco De Mayo with some grilled chorizo! Now he isn’t just grilling some chorizo, he’s actually MAKING his own. Click on for the recipe.

No Excuses BBQ is too busy for low and slow! So hot and fast was the order of the day with his BBQ brisket. “The result was a flat that was slightly drier than I prefer, but one that still had a nice smoke ring and mesquite flavor. The point was very moist when chopped; my only regret was not having time to turn it into burnt ends.”

News from around the BBQ Blogsphere

The MEATWAVE notes that “Bacon = awesome. Barbecue = awesome. So bacon barbecue should equal double awesome, right?” Well maybe not. Check out his review of Pigchaser Bacon BBQ Sauce.

Obsessive Compulsive BBQ brings us another fantastic history lesson. The Great Boston BBQ of 1793 – Whole Ox and the French Revolution. Why didn’t they teach me this in school?

Chopsticks + Marrow talks about whole hog BBQ coming to Long Island City, NYC. About time the weekly news round up included a story about me no? “Ho knows a thing or two about whole hog and prepared the hog in the classic Carolina style. He and his crew chopped it up with two cleavers in what seemed like a matter of minutes. Bits of crunchy skin and succulent flesh were mixed with vinegar, hot pepper, and little else. Served with a side of slaw, the resulting product was so good I ate two portions.”

Texas BBQ Posse visits Opie’s Barbecue in Spicewood, TX. “Once inside the door, I knew I was in trouble. The huddled masses had been extremely hungry for Easter lunch. They were out of ribs and brisket, so I settled on pork tenderloin and jalapeño and cheese sausage. … It’ hard to judge a joint on tenderloin and sausage, but I can report both were very good. I took advantage of the warm vinegar-based BBQ sauce to add some flavor to the tenderloin. I’m not a big sauce guy, but this was some of the best I’ve tasted along the Texas BBQ trail.”

Grilling with Rich reviews the SHED BBQ & Blues Joint Junk Free Barbecue Sauce Products. Well wasn’t that a mouthful? The Southern Sweet sounds particularly tasty.

Marie Let’s Eat visits Shuford’s Smokehouse in Chattanooga, TN. “There are certainly some other good places around Hamilton County to get good barbecue, but Shuford’s is my new favorite in the area. This pulled pork is really rich and smoky. So is the sauce, which is a dark, sweet and smoky brew that mixes incredibly well with the meat. I went with baked beans and slaw as my sides and enjoyed them both a lot. I also loved the very cute garnish of a green onion on the plate. Two hundred plus barbecue joints at this blog and I am still being pleasantly surprised by unique little touches like that.”

Ulika BBQ cooks a whole hog Asado style for Mule Day. I don’t have farking clue what Mule Day is but I’m celebrating it from now on!!

Memphis Que finds a BBQ fried Pie! No not pie in a BBQ joint, fried pies filled with BBQ. “It turns out the pies are available with pork, beef, chicken or turkey filling… when it came out it was way too hot to eat or hold. I had to poke some steam holes in it with a fork and let it cool down. .. At $4.99 before tax the fried barbecue tax compares well to a barbecue sandwich in both price and volume. It is loaded with barbecue sauce as well as meat and ends up being similar to a barbecue-stuffed chimichanga, i.e., similar to a pothead’s greatest dream”

No Excuses BBQ discovers his inner french chef and makes a Turkey a la Orange on the smoker! Words of wisdom from the wise chef “run away from all those l’Orange sauce recipes on the Interwebs that suggest using chicken broth as one of the ingredients. Trust me, there are a lot. Also trust me, and don’t use them if you want a sauce that tastes like oranges, not chicken soup with Tang”.

Another Pint Please throws some bacon wrapped Jalapeno shrimp poppers on the grill. Nuff said.

Man Up Texas BBQ announces the winner of the San Antonio Barbecue Madness Tournement: Smoke Shack!!

Cowgirl’s Country Life realized that this week’s New from around the BBQ Blogsphere needs more bacon. And thus she throws in her bacon wrapped beer battered pickles! “One or two of these hot out of the oil make a meal for me.    Yea… I probably should eat healthier meals but once in awhile I crave these things. :)”

Fed Man Walking revisits Sam’s Bar-B-Que in Austin, TX. Seems like they’re off his top 10 Austin’s best list. “And the cutter? He had no interest in slicing from any part of that newly unfoiled brisket besides the part directly in front of his knife. Not the ebony-crusted fatty end, just the pale, flaccid lean side that looked and tasted like cafeteria brisket.”

Don O’s Texas BBQ is running out of room in his freezer to store all the BBQ brisket he’s bringing back from Lockhart!

Patron’s of the Pit lives up north. Now up north here, mother nature is a jerk because occassionally after the advent of spring, she’ll dump some more snow and cold on us. Patron welcomes back winter with some BBQ Chicken. “Perhaps this is the reason you never hear our state mentioned on the same pages like that of Texas, South Carolina, and Kansas City, when it comes to BBQ. If those blokes had to BBQ in sub-zero temperatures for fifty percent of the year, perhaps we northern wannabes would tally a might higher in their counts.”

DivaQ makes a Memphis style pulled pork sandwich. Makes you want to give up always associating Memphis with ribs.

Southern Foodways shares a fantastic podcast on King’s BBQ in Petersburg, Virginia. I promise the best thing you’ll listen to all week.

Embers and Flames shares a tasty Pit Sauce from the new book Wicked Good Burgers. Baste your burgers today!

 

News from around the BBQ Blogsphere

Blue Ribbon BBQ Blog could just “hog” their amazing Tennessee BBQ sauce made with Jack Daniel’s Old #7. They could but they didn’t and are sharing the same sauce their customers crave with YOU. Thank them by ordering more ribs, cuz life’s too short for half slabs.

Big Wayner’s BBQ Blog visits North Carolina legend Wink’s King of BBQ & Seafood. ” The BBQ was perfectly moist – not too dry and not overly sauced coming out of the kitchen.  It had a fine-to-medium chop and possessed a nice nutty flavor courtesy of the wood used in the smoking process.  It did not need any additional sauce; however additional sauces are available on the table if so desired.  The slaw (a vinegar-based slaw, very much a Carolinas specialty) had just the right amount of tang and crunch.  Again, great balance here.”

DivaQ shares a video on how to make Texas style beef ribs. I can tell you from experience, making a good beef rib is very very very hard. Watch with pad and pencil ready!

Bob’s Brew & Cue cooks up a weird “min Brisket”. “I love the point far more than the flat of the brisket and here was a small grass-fed brisket from my favorite Humboldt County producer. Purchased! Woke up Sunday morning, fired the pit and took a look at my little brisket point, and was surprised to see, it as a full 4 pound packer, well, a weird, tiny, 4 pound packer with the smallest, thinnest excuse for a flat I have ever seen. By the time I got done trimming off the membrane and such, it was probably around 3 pounds.”

Marie Let’s Eat visits Judge Bean’s BBQ in Brentwood,TN. “I’ve yet to have a plate of barbecue in middle Tennessee that really knocked my socks off, but Judge Bean’s has come fairly close. This is very good pulled pork,… Perhaps we might make the argument that it’s better to consider the quality of Texas-themed barbecue by trying their brisket, but I’m a Georgia boy, and barbecue means pork to me. Oh, I enjoy chicken and brisket and beef ribs just fine as occasional changes from the routine, but I think that a place stands or falls on the quality of its pork. This is smoked overnight over hickory and is very tender and just a little dry.”

Texas BBQ Posse visits with Pitmaster Travis Mayes at Meshack’s Bar-B-Que Shack in Garland, TX. “Travis and Donna Mayes opened the now legendary Meshack’s Bar-Be-Que Shack in May 2009. They led the way to a renaissance of Dallas barbecue that has been exhilarating, including the opening of Pecan Lodge andLockhart Smokehouse. New joints continue to open in the D/FW area almost monthly now, some good, some bad.”

Zen BBQ shares the story of a church pastor whose day job is being a BBQ pitmaster. I’m sure his ribs must be heavenly. Afterall, he has God on his side. When I attended services at Reverend Hodge’s church one Sunday, I met a guest preacher named Reverend Jimmie Cobbin. After I asked him if he ever cooked barbecue, he smiled and said, ‘Funny you should ask.’ As it turned out, Cobbin operated a barbecue stand in Richmond called Jimmie’s Ribs for several years.”

BBQ Jew tells the curious tale of Guy Parker’s BBQ Sauce. “I used to regularly travel to Goldsboro for work and was always curious about the vacant but tidy Guy Parker’s Barbeque Restaurant near the edge of downtown.  I never did figure out the story behind the restaurant until seeing this interesting article.  Between Guy Parker’s and Scott’s, Goldsboro is becoming a barbecue town known as much for its ghosts (and their sauce) as for its existing restaurants.”

The MEATWAVE says what’s in everyone’s mind – skewers suck. They look nice but yeah ultimately they suck. Follow his tips on making Pichos Morunos to make amazing skewers.

Embers and Flame review the new Wicked Good Burgers book by Andy Husbands, Chris Hart and Andrea Pyeson. “Wicked Good Burgers won’t teach you have to make a good burger, it won’t even teach you how to make a great burger.  It will teach you to make a perfect burger.  A perfect burger, what’s a perfect burger?  Well, a perfect burger is a burger that makes you smile when you eat it.  I love all kinds of food, cooked all kinds of different ways.  But there is something about a burger, when done correctly,  that can just make you forget almost anything else you’ve ever eaten.  If you don’t understand what I’m saying then you’ve never experienced a perfect burger and you need to buy this book and read it.”

Memphis Que visits A&R BBQ’s Downtown location in Memphis. After a waitress mistakenly gives his rib tips instead of ribs, she offers to replace them. “Once food has been served to a customer restaurants are required to throw it away if it is sent back, even if it hasn’t been touched. In my world view it would be a crime to cause such good-looking rib tips to get tossed in the trash. And speaking of good-looking food; during my visit I also noticed some mouth-wateringly delicious looking smoked sausages coming out of the kitchen. I’ll definitely be trying one of them soon.”

Grilling with Rich let’s BBQ LEGEND Dave Anderson tell you his story in his own words. If you’re a student of BBQ or just believe in redemption and the human spirit, read and reread.