The MEATWAVE notes that “Bacon = awesome. Barbecue = awesome. So bacon barbecue should equal double awesome, right?” Well maybe not. Check out his review of Pigchaser Bacon BBQ Sauce.
Obsessive Compulsive BBQ brings us another fantastic history lesson. The Great Boston BBQ of 1793 – Whole Ox and the French Revolution. Why didn’t they teach me this in school?
Chopsticks + Marrow talks about whole hog BBQ coming to Long Island City, NYC. About time the weekly news round up included a story about me no? “Ho knows a thing or two about whole hog and prepared the hog in the classic Carolina style. He and his crew chopped it up with two cleavers in what seemed like a matter of minutes. Bits of crunchy skin and succulent flesh were mixed with vinegar, hot pepper, and little else. Served with a side of slaw, the resulting product was so good I ate two portions.”
Texas BBQ Posse visits Opie’s Barbecue in Spicewood, TX. “Once inside the door, I knew I was in trouble. The huddled masses had been extremely hungry for Easter lunch. They were out of ribs and brisket, so I settled on pork tenderloin and jalapeño and cheese sausage. … It’ hard to judge a joint on tenderloin and sausage, but I can report both were very good. I took advantage of the warm vinegar-based BBQ sauce to add some flavor to the tenderloin. I’m not a big sauce guy, but this was some of the best I’ve tasted along the Texas BBQ trail.”
Grilling with Rich reviews the SHED BBQ & Blues Joint Junk Free Barbecue Sauce Products. Well wasn’t that a mouthful? The Southern Sweet sounds particularly tasty.
Marie Let’s Eat visits Shuford’s Smokehouse in Chattanooga, TN. “There are certainly some other good places around Hamilton County to get good barbecue, but Shuford’s is my new favorite in the area. This pulled pork is really rich and smoky. So is the sauce, which is a dark, sweet and smoky brew that mixes incredibly well with the meat. I went with baked beans and slaw as my sides and enjoyed them both a lot. I also loved the very cute garnish of a green onion on the plate. Two hundred plus barbecue joints at this blog and I am still being pleasantly surprised by unique little touches like that.”
Ulika BBQ cooks a whole hog Asado style for Mule Day. I don’t have farking clue what Mule Day is but I’m celebrating it from now on!!
Memphis Que finds a BBQ fried Pie! No not pie in a BBQ joint, fried pies filled with BBQ. “It turns out the pies are available with pork, beef, chicken or turkey filling… when it came out it was way too hot to eat or hold. I had to poke some steam holes in it with a fork and let it cool down. .. At $4.99 before tax the fried barbecue tax compares well to a barbecue sandwich in both price and volume. It is loaded with barbecue sauce as well as meat and ends up being similar to a barbecue-stuffed chimichanga, i.e., similar to a pothead’s greatest dream”
No Excuses BBQ discovers his inner french chef and makes a Turkey a la Orange on the smoker! Words of wisdom from the wise chef “run away from all those l’Orange sauce recipes on the Interwebs that suggest using chicken broth as one of the ingredients. Trust me, there are a lot. Also trust me, and don’t use them if you want a sauce that tastes like oranges, not chicken soup with Tang”.
Another Pint Please throws some bacon wrapped Jalapeno shrimp poppers on the grill. Nuff said.
Man Up Texas BBQ announces the winner of the San Antonio Barbecue Madness Tournement: Smoke Shack!!
Cowgirl’s Country Life realized that this week’s New from around the BBQ Blogsphere needs more bacon. And thus she throws in her bacon wrapped beer battered pickles! “One or two of these hot out of the oil make a meal for me. Yea… I probably should eat healthier meals but once in awhile I crave these things. :)”
Fed Man Walking revisits Sam’s Bar-B-Que in Austin, TX. Seems like they’re off his top 10 Austin’s best list. “And the cutter? He had no interest in slicing from any part of that newly unfoiled brisket besides the part directly in front of his knife. Not the ebony-crusted fatty end, just the pale, flaccid lean side that looked and tasted like cafeteria brisket.”
Don O’s Texas BBQ is running out of room in his freezer to store all the BBQ brisket he’s bringing back from Lockhart!
Patron’s of the Pit lives up north. Now up north here, mother nature is a jerk because occassionally after the advent of spring, she’ll dump some more snow and cold on us. Patron welcomes back winter with some BBQ Chicken. “Perhaps this is the reason you never hear our state mentioned on the same pages like that of Texas, South Carolina, and Kansas City, when it comes to BBQ. If those blokes had to BBQ in sub-zero temperatures for fifty percent of the year, perhaps we northern wannabes would tally a might higher in their counts.”
DivaQ makes a Memphis style pulled pork sandwich. Makes you want to give up always associating Memphis with ribs.
Southern Foodways shares a fantastic podcast on King’s BBQ in Petersburg, Virginia. I promise the best thing you’ll listen to all week.
Embers and Flames shares a tasty Pit Sauce from the new book Wicked Good Burgers. Baste your burgers today!