Entries tagged with 'Barbecue'
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Dry rub Memphis barbecue. [Flickr: orangachang / CC BY-SA 2.0] Memphis barbecue ain't all that. There, I said it. I expected and wanted Memphis barbecue to be the soul shaking, stomach sating, come-to-Jesus occasion everyone says it is. I planned for weeks, read reviews, scoured internet forums, and I did my due diligence talking to locals about their favorite spots once I arrived in the land of Elvis a couple of months ago. I hit Central, Germantown Commissary, Rendezvous, Cozy Corner, Corky's, Interstate, and Leonard's. It's the best I could do in three days, and it's possible if I'd just hit one more place—Neely's or A & R or Pig and Whistle or (insert your local favorite)—I would have...
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[Photograph: Grace Kang] Last week we asked you to let us know what was on the menu for your Labor Day Barbecue. It sounds like all of you ate pretty well over the weekend! Here are some of our favorite responses: aholsber claims to not have done anything too impressive—he only slow-cooked two whole briskets, a pork loin, ten pounds of chicken breasts, two racks of spareribs and five pounds of sausage in his smoker. I don't know about you, but that sounds pretty impressive to me! I had never heard of deviled potatoes until kirbie posted about them. The red and blue potatoes made them even more of a Labor Day hit. hmw0029 made Mexican Roadside Chicken with...
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The Best in the West: Nugget Rib Cook-off in Sparks, Nevada, spans over six days, but I only had one. So I came up with a strategy: seek out the best ribs of the 24 pitmasters based on the pros' recommendations, and eat no more than two from each team. Lots of saucy, fall-off-the-bone tastiness ensued.
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"Pitmasters here represent the entire nation." [Photographs: Joshua Bousel] I had the most perfect Labor Day planned, a lazy afternoon next to the smoker filled with pork, some beers, and close friends. That was until I received an invitation to visit the The Best in the West: Nugget Rib Cook-off in Nevada. After a second pause contemplating whether I wanted to alter my ideal holiday, I thought better of my reservations, and before I knew it, I was on a plane headed for a weekend of pure barbecue bliss. If you're an East Coaster like myself, the Nugget Rib Cook-off may not sound familiar, but for the pitmasters and attendees alike, it's the biggest event of the year. The six-day...
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"From the sidewalk I saw the rectangular smoker that looked like, yes, an aquarium." Owner and aqua-smoker pitmaster Robert Adams (bottom right). [Photographs: Robyn Lee] We were just off the plane, we were hungry, and we were on our way to Hot Doug's when it occurred to me that given the line we were about to wait in, perhaps we should quell our hunger pangs with a little something. I had read and heard a lot about Honey 1 BBQ and it turned out to be sort of on the way. So off we went. The smoke hit us a full block and a half from the joint. That shouldn't have surprised us because Honey 1's slogan is "Real Smoke...And...
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Labor Day is just around the corner, which means the last hurrah of summer barbecues. We thought this week would be the perfect opportunity to feature Big Bob Gibson's BBQ Book, a cookbook from the barbecue legend Big Bob Gibson. Here's a little background on Big Bob: Bob was a big guy from Decatur, Alabama, with a natural talent for grilling. Back in 1925 he started serving barbecue out of a pit he dug in his backyard. People flocked from miles around, and his backyard barbecue eventually become so popular, he was able to quit his railroad job and open up a brick-and-mortar restaurant. Since then Big Bob's has become a barbecue institution, with locations throughout Alabama and the Carolinas....
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"There is no polite way to attack rib tips. Dig in with both hands and hope you have enough napkins." [Photographs: Nick Kindelsperger] Uncle John's Barbecue 337 E 69th Street, Chicago IL 60637 (map) 773-892-1233 The Short Order: Saucy and smoky rib tips and hot links. Want Fries with That? Included, but hard to find under the piles of meat. Want Ketchup? Nope, just more their spicy barbecue sauce. Uncle John's Barbecue on the South Side of Chicago isn't the most inviting restaurant I've ever entered. There's a large fan right in the middle and a soda machine to the left. That's it. Everything else is behind glass. You speak to the cashier through a speaker as muffled and obnoxious...
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Photographs courtesy of the Paupered Chef What's barbecue without its accoutrements? Meat may play center stage, but as in so many meals, the sides are just about as important as the main event. Serious Eats contributor Nick Kindelsperger tackles slaw, hushpuppies, and black-eyed peas over at The Paupered Chef....
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Serious Eats contributor Nick Kindelsperger, in his guise as The Paupered Chef, embarks on an impressive tour of North Carolina barbecue—with enough pulled pork close-ups to make any stomach grumble....
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Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. Photograph from thebittenword.com on Flickr I find that barbecue sauce partiality is heavily influence by how you were raised. So it's no surprise this Alabama gal craves pulled pork with that tangy white sauce of Big Bob Gibson's, famous in the Northern part of the state. There are other barbecue sauces I love, of course, but nothing transports me to my childhood like that mayo-like white sauce speckled with pepper. That is, until I recently tried Big Bob Gibson's Habanero Red Sauce for a round-up of favorite sauces in Chile Pepper's May issue. How can you improve upon a championship red flavor? Add a...
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