Entries tagged with 'barbecue'
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"I'll soak chips for 15 minutes or so, chunks for an hour or so, and logs, if they’re really dry, for up to six hours. But my preference is chunks." This week's grilling tips come from Adam Perry Lang, a remarkable chef who is as well-versed in pot au feu as he is pit smoking (and everything in between). This wide span of knowledge comes from a decade spent with some of the greatest chefs and restaurants in the world, from Restaurant Guy Savoy in Paris to the renowned Daniel and Le Cirque in Manhattan. Eventually Adam landed a job as a private chef, which had him jet-setting all over the world and allowed him to spend a life-altering summer...
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Even if you haven't been to Texas, you might be familiar with Mr. Stubblefield. His brand of barbecue sauce, known simply as Stubb's, is stocked at most grocery stores nationwide. And though some might assume it's just a marketing ploy, that face on the package was real. He died in 1995, but his legacy (of making fingers everywhere all sauced-up) extends to the music world. He was as obsessed with music as he was with smoked meats. NPR's Kitchen Sisters has a nice profile on Stubblefield, whose Austin barbecue joint (also, conveniently, called Stubb's) doubles as a concert venue, and was hot this week on the four-day SXSW music fest circuit. From Neko Case to Ben Harper, plenty of...
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Earlier today we posted about food-related panel discussions at the South By Southwest Interactive Festival. Andy Flynn, of SXSW, emailed to tell us about a conference we missed that will be going on during the following week's SXSW Music Festival: BBQ the Texas Way. Panelists include Rick Schmidt, owner of Kreuz Market; food writer Robb Walsh, of the Houston Press; and the Kitchen Sisters....
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I'm not really watching American Idol this season because the last thing I need is another umpteen hours of television a week, but if I were watching, I'd be pulling for Anoop Desai. I mean, how can you not love a contestant who wrote a 60-page college honors thesis about barbecue? Sixty pages! Wow. Desai wrote the paper as an undergrad at the University of North Carolina, a state that knows a thing or two about 'cue. The table of contents is listed below, but you can download and read the whole thing from anoopdog.com [pdf]. Desai is now a grad student at UNC, but this University of Kansas grad and KC barbecue partisan won't hold that against him. Table...
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Serious barbecue freaks (like me) were shocked, not to mention curious, when a little-known, only-open-Saturdays barbecue joint, Snow's BBQ, was named the best Texas barbecue joint in Texas Monthly Magazine's "100 Best Barbecue Joints in Texas" issue. Soon after Snow's started shipping nationwide (Calvin Trillin's piece in the New Yorker on Snow's tipped us off) the Serious Eaters ordered some Snow's brisket, which turned out to be powerful good. With the Super Bowl coming up, we're giving away 3 pounds and 7 ounces (a big old hunk) of Snow's fantastic brisket. Thanks to the good folks at Snow's, one lucky serious eater (and the seriously lucky friends) will score the tender, smokey meat for the big game. To enter...
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The Bay Area isn’t exactly known as a barbecue destination; we’re more of a sushi-and-arugula kind of place. But in their less cholesterol-conscious moments, Northern Californians do love their ribs—particularly from Palo Alto native Harold Willis, a lifelong barbecue master stationed outside Lozano Car Wash in Mountain View. Seven days a week, the 63-year-old Willis sets up shop in front of the highly-trafficked car wash on El Camino Real. He smokes the ribs in his truck around the corner before finishing them on the grill—cutting the soapy car wash air with a rich, meaty smell. While any customer can score half-racks ($11), full racks ($20) or drinks—and their dogs can snag a doggie treat from the bowl always kept...
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Marc of No Recipes marinates his char siu, or Cantonese-style barbecue pork, for 48 hours before roasting. A mix of hoisin, chili, oyster and dark soy sauces give the meat its gorgeous red color, and maltose (liquid barley sugar with a tar-like consistency) adds crazy, alluring sheen. Don't take your chances with the "overly sweet, grisly, artificially colored" char siu sometimes found in Chinatown. Buy yourself a slab of pork belly--one of the cheapest cuts there are--and follow Marc's recipe to make your own....
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As documented earlier today, the Wafels & Dinges truck near Serious Eats HQ conceived a new combo. Their normal Belgian wafel topped with sauced-up pulled pork, coleslaw, and a fuchsia koolickle (pickle brined in Kool-Aid). WTF, you ask? It's meant to be eaten like a taco, with those sloppy innards falling out. I don't know about this one. I usually like to keep my pulled pork and waffles separate....
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Behold, the best barbecue smoking team logo ever. Adam mentioned Transformer BBQ's logo in his post about the American Royal Barbecue Contest, but the logo's awesomeness warrants its own post. Compare the original Transformers logo to the porky version, after the jump....
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The barbecue contest at
the American Royal in Kansas City essentially comprises two competitions that bring in a total of about 500 meat-smoking teams. Serious Eats walked the 20 acres of smokin' action on Saturday and came back with this photo gallery. Dig in!
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