Entries tagged with 'bbq'
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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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How well do you know your regional barbecue styles? Learn about Mississippi pork shoulder, spicy Louisiana barbecue, Kentucky mutton, and more in the BBQ Song by Rhett and Link. It may not be the definitive guide to barbecue, but any song about slow roasted meats is a good song. Watch the video after the jump....
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It's summertime and serious barbecue is having a moment in the sun. It makes sense that July's Bon Appétit is devoted to barbecue. Good 'cue requires zesty sauce to smother the meat and to lick off your fingers. But consensus ends there. Some like their sauce watery, others prefer it thick. There are tomato-base believers, and those who adhere faithfully to the vinegar-based doctrine. Bon Appétit names five barbecue sauce champions, all made by seasoned barbecue competitors....
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A Texas native, Washington Post Food editor Joe Yonan told me that Llano is the home of real 'cue. As the backseat navigator on our road trip, I admittedly pointed us down a roundabout path instead of the more direct I-10W highway, to conveniently wind up in Llano at lunchtime. Cooper's Old-Time Pit Bar-B-Que is the town's landmark barbecue joint where an outdoor oak grill—the length of an SUV—slow-cooks pork chops, sausage, whole chickens, beef ribs, whole chicken, and of course, brisket. The closest thing I'd ever seen to a cowboy was in front of me in line, pointing to a rack of ribs, which a Cooper's grillmaster then sawed up and plopped onto a red plastic cafeteria-like tray....
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"You eat barbecue; you don’t grill on the barbecue," one Memphis in May competition judge and friend recently enlightened me. "It's a food, not an appliance." You would have been pierced with a grill fork last weekend if you misused the word at Memphis in May, the world's largest pork roast competition. Vying for over $90,000 in prizes and bragging rights, 261 teams gathered, including presence from Estonia, Norway and Belgium. Some categories included: best whole hog, best shoulder and best ribs, with entirely separate titles for best sauces. Team names are almost as important as the meat itself. Some of our favorites include: Sweet Swine o’ Mine, Rib Ticklers, and Rhoda Brown’s Smokie Fatties. Typically, most phrases involving "fatties"...
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Although I know that pigs do not gleefully step into the hands of a pit master to become part of my meal, I feel no qualms about eating tender, smoky barbecued pork. Even after seeing the sign for Johnny's BBQ taken by Shani's Stuff, I'm still down with barbecued pork. But I would question what was going on in the head of whoever thought that the depiction of Porky Pig's frightened doppelgänger roasting in a hellish fiery embrace was the best way to encapsulate the essence of the restaurant. That was the most appealing idea? Really? File this under Suicide Food....
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If you went to last weekend's Big Apple Barbecue Block Party in New York City's Madison Square Park, you can relive the meat hangover by browsing Kathryn's Big Apple BBQ photo set on flickr. Above is her photo of baby back ribs from Rack & Soul....
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Austin area meat eaters and music lovers will tell you about the wonders of Stubb's, the barbecue restaurant and live music venue on Red River founded by the late chef and pitmaster C. B. Stubblefield. The recently published Stubb's Bar-B-Q Cookbook has recipes from the restaurant as well as Stubblefield's personal cookbook, as well as photos and stories from his colorful life. The Austin American-Statesman's Kitty Crider shares the book's recipe for Korean Steak, Stubb-Style, created after Stubblefield served in Korea and "discovered that Koreans and Texans have much in common: Both love beef, chili peppers, and grilling over a charcoal pit."...
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In today's New York Times, Peter Meehan says The Big Apple May Never Be Known as the Big Sparerib, but It’s Smokin’: "New York’s barbecue scene may be missing a lot of things — like dirt roads and screen doors and decades of deep-seated tradition — but love for barbecue in the city is strong. And in the past couple of years the product has caught up to the passion. Restaurants that hobbled out of the gate have hit their strides. The best pits in and around the city have gotten better." Whether you live in the city, are planning to visit or just love barbecue, it's worth reading for Meehan's descriptions of what to eat at the nine...
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The yearly South By Southwest conference in Austin is coming up this weekend and so Virginia B. Wood of the Austin Chronicle put together Smoke Trail, a guide to eleven purveyors of delectable BBQ around the city center: "Central Texas is nationally known for great barbecue, and we consider the capital to be the burnished buckle of that famous barbecue belt. In part because Austin is where the South meets the Southwest, we've got it all here – the mesquite-smoked West Texas cowboy style, the German/Czech sausages and dry-rubbed smoked meats, and the soul-satisfying deep South style of meats smoked over hardwoods and slathered with sauce. Working on the assumption that many of our March visitors will be concentrated...
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