News from around the BBQ Blogsphere

Obsessive Compulsive BBQ found a 1906 ad for BBQ sold by the bucket. Colonel Sanders wasn’t as pioneering as we thought.

Texas BBQ Posse knows that everyone is tired of hearing about Austin BBQ over and over again. Good thing for us, there’s plenty of exciting things happening in Dallas right now which is giving Austin a run for its money.

Blue Ribbon BBQ shares a recipe for a hoppin’ John Salad. Celebrate the new year right!

Patrons of the Pit makes some Country Rib BBQ Sandwiches! As you all know country ribs are not actually ribs and have no bones in them. But POP here gives us the greatest idea ever!! “This sandwich is something of an expedient pulled pork affair, for when you’re in the mood for a savory pulled pork sandwich, but you lack the time and fancy to smoke the big Boston butts for half the day long. In some ways, they are better even. A fraction of the time, and because the pieces are small to start with, you get an elevated smoke-to-meat-ratio. Every bite is not unlike the outer, most savory sections of a traditional butt, loaded with seasoning, bark, and smoke. Oh buddy!”

The MEATWAVE shares a recipe for Chorizo stuffed Poblano peppers. Oh man…. Happy Cinco de Mayo!!

Memphis Que finds a BBQ pulled pork empanada at a food truck!! “It was basically the classier cousin of the fried barbecue pie I tried recently at the A&R Bar-B-Q on Elvis Presley Boulevard. Having cole slaw inside the crust added a nice extra element of texture and I liked that the sauce was served on the side so that I was able to decide how much to use instead of having a large quantity of it included in the filling the way it was at A&R. It was cheap, convenient and portable comfort food; perfect for a quick snack while strolling through an outdoor festival.”

Man Up Texas BBQ shares a video tour of Austin’s LA Barbecue’s pit. Word has it that there are engineering secrets involved with this pit. Watch closely!

SFA’s  Joe York remembers Ricky Parker who passed this week. A massive loss to the whole hog cookery world. “I paused over him and noticed that in his right hand someone had placed a single cigar between his index and bird fingers. His thumb rested, anticipatory, on the business end of the Swisher Sweet and in that moment I couldn’t help but imagine a scene in which Ricky saunters up to St. Peter, looks him up and down and says, “Well, Pete, you got a light for me or what?””

OUR STATE reports on Sims Country BBQ in Granite Falls, NC. The joint features the best in bluegrass and BBQ. “With a smirk on his face, Keith shares one more story, about a reporter who came to write a piece on the restaurant when it opened.“The lady said, ‘I’m going to give you 10 reasons why you’ll never make it: You’re on a dirt road, you don’t allow any alcoholic beverages,’ and this, that, and the other. And I said, ‘Well, that’s fine. If I won’t make it because of that, I don’t want to make it.’ ”Two years later, Keith says, the same reporter came back for another story and apologized.

Big Wayner BBQ reviews Southern Spicy Sweet Shed Spread by THE SHED. “This sauce works very nicely as a finishing sauce on chicken, and I suspect it would do the same on pork chops and ribs as well.  The sauce thickened up very nicely when used as a finishing sauce, giving the chicken a great color.  The heat was definitely more noticeable when the sauce was used as a dipping sauce, and the heat level toned down a bit when the sauce was used as a finishing sauce.  I could use this as my ketchup replacement for French fries.  It’s that tasty!”




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