Okay, been thinking about Que, no not as in a pool queue, or lining up for a concert in London. Me thinks about Barbeque. Ya know, lick your fingers clean type thing.
NOT your buddy, hubby, local carnivore lover firing up his grill. That is not BBQ it’s grilling. Sorry to all you dudes but tossing a piece of meat over a blazing fire, and either cooking it to death hockey puck status or bloody raw does not make you a chef.
Do open really good cold beer & have some tasty snacks (buy them if you must) and lightly grill a burger for 2 mins per side. That is a different story. Trust me your friends will love you. Back to my original train of thought. BBQ!
Great BBQ unless you have your own smoker, buy it! Though you can cheat and achieve a decent facsimile at home its just not the same as some dump along the side of the road in KY or Kansas with a pit out back. That stuff will just blow your mind.
But be aware most BBQ places suck. Canned beans, hockey pucks for corn muffins, and enough liquid smoke to kill someone. Ick, I can smell that crap a mile away. And coleslaw from a 10 lb tub.
Now I have 2 count’ em 2 places I will buy and eat Que from. That said here they are.
1) Virgil’s in Manhattan 152 west 44th st ny, ny http://www.virgilsbbq.com
2) Ash Creek Saloon in CT. http://www.ashcreeksaloon.com
Now both have great food! Virgil’s hush puppy’s w/ maple butter are to die for, so is anything on their menu. Is it authentic, no. Does it taste good, yes!
The Creek, their 3 rib combo platter is simply amazing. So are the onion rings, crisp & not greasy! baked beans and pulled pork. Brisket non to shabby either.
Tennessee Mountain in NYC tastes like out of a box.
Bobby Q’s in Westport, CT absolutely crapola.
The Cookhouse in CT ~ a chain & very expensive garbage.
So do your self a favour make your own! Smoke a pork shoulder on the grill ( be prepared to invest some time here) or cheat ~ cook low & slow in oven 4 hours, then finish off for that char on the grill. You can slice the pork for a sandwich or shred and toss w/ your sauce for pulled pork. Now we’re talkin! Rub some ribs, dry smoke or blanch then oven cook low and finish over the coals. Simply a matter of personal preference. Me, I choose to blanch my ribs briefly then cool dry rub and marinate in the reefer overnite. Next day into a 250 oven for about 2-3 hours adding beer as needed. Then just before time to “get messy” finish for that glaze & crunch on the grill.
Tender ~ falling off the bones meat ~ spicy Dijon potato salad ~ a great roll to mop it all with!~ And if u don;t know how to make bbq sauce I recommend “Bone Suckin” sauce, or anything by Arthur Bryant’s. I make my own of course and also make a kick ass hosin bbq sauce to go on flank or brisket. For the asian flare.
Whip up a batch of coleslaw mine has jicima and julienne granny smith apples and poppy seed vinaigrette. Some homemade creamed corn /cheddar/chive/ corn bread. Toss together drunken beans ( use canned B&M if u must) just doll them up! You my friend are now good to go.
Save some room for grilled peaches and vanilla ice cream. Maybe even a cookie.
Just a note~ whether you love St. Louis style ribs, baby backs, pork short ribs, meaty thick beef ones, lamb, it’s just a matter of personal choice. Just treat them with respect and you will be richly rewarded. Enjoy my carnivore friends.
Let me know about your favourite joint, and what makes it special. Please do not use a gas grill for this. Go buy a little weber & use charcoal & toss in some wood chips and herbs. I have something called a smoke~ n~pit. Its ancient, but damn it sure makes some tasty treats.
For those who are curious, google ‘how to make your own outdoor smoker’. It’s easy.