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.