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Win Two Passes to the Big Apple Barbecue Party
For the childhood memories only, and not necessarily for the quality of the food, I am going with Carson's ribs in Chicago. Sentimentality wins this one for me, mostly because i just haven't found a bbq place in NYC that thrills me enough.
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What's Your Favorite Food Book of All Time and Why?
I am a huge Jim Harrison fan, and I love his collection of food-related essays called The Raw and the Cooked. Harrison is the literary gourmand for hunters, scroungers, philosophers, down and dirty cooks, intrepid travelers, unabashed partyers and anyone who is prone to excessive eating and drinking. If you want a better idea of the charming insanity of Mr. Harrison, the Times did a great feature on him a few months ago that also has a video - it shows him cooking grouse or something, while sucking on a cigarette and talking about his gout. He's the character of characters, with the appetite of a thousand kings.
Win Two Passes to the Big Apple Barbecue Party
For the childhood memories only, and not necessarily for the quality of the food, I am going with Carson's ribs in Chicago. Sentimentality wins this one for me, mostly because i just haven't found a bbq place in NYC that thrills me enough.
What's Your Favorite Food Book of All Time and Why?
John Lanchester's THE DEBT TO PLEASURE - part cookbook, part novel, part eccentric philosophical treatise, reminiscent of perhaps the greatest of all books on food, Jean-Anthelme Brillat Savarin's The Physiology of Taste. (Thanks Amazon)
What's Your Favorite Food Book of All Time and Why?
Consuming Passions: A Food-Obsessed Life by Michael Lee West - she's a great fiction writer and wrote this food memoir that focuses on Southern cooking. Really funny too.
What's Your Favorite Food Book of All Time and Why?
As I posted above, my top books are Reichl's Garlic and Sapphires, Bourdain's Kitchen Confidential, and Ruhlman's The Making of a Chef.
I forgot to explain why.....
I like Garlic and Sapphires because it is every food-junkies fantasy to be a restaurant reviewer. What could possibly be better? Reichl provides great insight and access into a world most of us only dream of.
I like Kitchen Confidential because of Bourdain's unique "voice." He uncovers the behind-the-scene stuff as well as his personal demons. It is one of the first non-cookbook food books I read.
Ruhlman paints a nice picture of what it is like to attend the CIA. I found the book very engaging and would read it for hours at a time.
What's Your Favorite Food Book of All Time and Why?
My top books are Reichel's Garlic and Sapphires, Bourdain's Kitchen Confidential, and Ruhlman's The Making of a Chef.
What's Your Favorite Food Book of All Time and Why?
I've read Laurie Colwin's Home Cooking and More Home Cooking approximately 154,453 times apiece. Some of the recipes are pretty good, but it's the wit, depth, and immediacy of her writing that get me every time. I've enjoyed most of the books mentioned here, especially Tender at the Bone and Mr. Latte. Colette Rossant's three memoirs of growing up in Paris and Egypt were quite engaging.
What's Your Favorite Food Book of All Time and Why?
Ohh-- there are so many. The Steingarten, Trillin, and Reichl books are all amazing, but I wouldn't say my favorite ( although I never want their books to end). I'm also glad someone else mentioned the Thornes. Their book "Pot on the Fire" was my first food related book that I read and I am looking forward to reading it again. I really enjoyed the Julia Child and Paul Prud'Homme "My Life in France". As someone else mentioned, not so much about food, but a beautifully written story about/ by such a beloved woman. I am currently enjoying both "the United States of Arugula" by David Kamp, and "How I Learned to Cook" edited by Kimberly Witherspoon and Peter Meehan. Both are really interesting in their own ways. I started both "Heat" and "the Perfectionist" in the past year, and really need to get back to them soon.
What's Your Favorite Food Book of All Time and Why?
"Serious Pig" by John Thorne and Matt Lewis Thorne. It has much intelligent, literary writing and recipes and if for no other reason is worth having for the essay on the (possible) history of chili.
Win Two Passes to the Big Apple Barbecue Party
Blue Ribbon in Arlington, MA if I'm anywhere north of Tennessee. Otherwise, I just can't pick.
But I LOVED both Kreuz Market and the Salt Lick. Mmmmm
Win Two Passes to the Big Apple Barbecue Party
National: Kreuz Market, Lockhart, TX
NY State: Big W's, Pawling, NY
NYC: RUB (Daisy May's loses only b/c of their irritating TV ads)
Win Two Passes to the Big Apple Barbecue Party
Big W's Roadside BBQ in Pawling, NY
Win Two Passes to the Big Apple Barbecue Party
Daisy May's, RUB and Dinsosaur
Win Two Passes to the Big Apple Barbecue Party
I grew up in North Carolina and by far my favorite was Troutman's Barbecue in Denton, NC for the perfect chopped plate. When I moved to Huntsville, AL, I became a Big Bob Gibson's fan - but it's apples and oranges as far as styles go.
Win Two Passes to the Big Apple Barbecue Party
Fette Sau in Brooklyn, mostly for the atmosphere.
Win Two Passes to the Big Apple Barbecue Party
Daisy May's; R.U.B. a close second.
Win Two Passes to the Big Apple Barbecue Party
definitely RUB on 23rd street...just the smell of that place makes my mouth water.
Win Two Passes to the Big Apple Barbecue Party
I love Ubon's in Yazoo City, MS. They smoke everything beautifully and my mouth is watering just thinking about the food and hospitality they serve up. You cant go wrong with them!
Ubon's also knows exactly how to make PERFECT fried catfish!
In NYC I just cant seem to get myself away from Virgil's...
Win Two Passes to the Big Apple Barbecue Party
Daisy May's BBQ is the best I've found in NYC. Although the pulled pork was delicious, the highly questionable political views disseminated at Maurice's BBQ in Columbia, SC didn't go down as easily.
Win Two Passes to the Big Apple Barbecue Party
i love the selection of bbq at Blue Smoke....as well as the strong cocktails that allow so much more food to go down. YUM!
Win Two Passes to the Big Apple Barbecue Party
rub in manhattan
Win Two Passes to the Big Apple Barbecue Party
The BBQ NYC event that's happened for the past three years, most recently on Ward's Island.
Win Two Passes to the Big Apple Barbecue Party
As a barbecue aficionado, some of the best ribs that I've ever tasted can be found at Uncle Pete's in Boston. It takes Pete two - three days to prepare a rack of ribs. This a guy that is obsessed with ribs, and the taste reflects his devotion - the best I've had!
check out www.unclepetes.com
Win Two Passes to the Big Apple Barbecue Party
Hand down RUB in New York City. For a kind of fancy chain experince Houston's is the way to go.
Win Two Passes to the Big Apple Barbecue Party
Gonna have to pick Payne's, in Memphis, TN for this one. The Rendez-Vous is too huge and impersonal, and while I love Neely's in a pinch, Payne's reigns supreme for me in Bluff City. Their pulled pork sandwich (about $3.50) hand-chopped to order by a grandmother who has clearly worked there forever is just about the tastiest thing you can eat in Memphis. The location--the space used to be a gas station and garage--and lack of utensils (save sporks) just adds to the draw of Payne's smoky, moist meat with just a hint of sweetness. Sigh.
PS: Be warned, as the sandwiches do come with cole slaw on top, and that's not to everyone's liking.
Win Two Passes to the Big Apple Barbecue Party
My mom is from northern Alabama, where I spend many summers with my grandparents. They lived very close to to Big Bob's in Decatur, but I'll always claim that nearby Whitt's pulled pork with vinegar sauce and slaw is the best. Very similar in style to what Chris Lilly does, but it's missing one crucial element: childhood memories.
Barbecue is one of those foods that sometimes requires such memories. Like mom's pies or grandma's biscuits, there may be better tasting food out there, but we're always fondest of the food we have the fondest memories of eating.
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I am a huge Jim Harrison fan, and I love his collection of food-related essays called The Raw and the Cooked. Harrison is the literary gourmand for hunters, scroungers, philosophers, down and dirty cooks, intrepid travelers, unabashed partyers and anyone who is prone to excessive eating and drinking. If you want a better idea of the charming insanity of Mr. Harrison, the Times did a great feature on him a few months ago that also has a video - it shows him cooking grouse or something, while sucking on a cigarette and talking about his gout. He's the character of characters, with the appetite of a thousand kings.