jacknife Posted May 31, 2003 Report Share Posted May 31, 2003 Beer up the but chicken is my favorite on the grill. I'm a gas grill person, charcol is just too much trouble. Quote Link to comment Share on other sites More sharing options...
J Larsen Posted May 31, 2003 Report Share Posted May 31, 2003 (edited) One serious culinary shortcoming in Manhattan is the lack of decent barbeque restaurants. There's a place ill-traveled New Yorkers swear by in Times Square called Virgil's - if you come to visit, don't be deceived. It's not offensive (which ranks it higher than most bbq spots in town) but it's far from impressive. I agree that you have to go south (or buy your own bbq grill and pick up someone's cooking secrets) to get the best bbq. However, if you find yourself with a craving for bbq and you happen to be in Portland, OR, there's a place called Tennessee Red's that's very impressive. PS: If any NYers reading this know of good bbq places in the city, by all means share yoiur knowledge. PPS: Had some DELICIOUS jerked pork in Jamaica this week. Edited May 31, 2003 by J Larsen Quote Link to comment Share on other sites More sharing options...
chris olivarez Posted June 11, 2003 Report Share Posted June 11, 2003 (edited) JSngry-That story about the Mexican Food place brought back a horrific memory. I went to a Mexican Food place in the town of Gold Hill,Oregon and ordered a chicken burrito.I took one bite of it and discovered much to my dismay that the Chicken that they used was of the canned variety. My friends dog was a happy camper that night and I was a hungry one. Edited June 11, 2003 by chris olivarez Quote Link to comment Share on other sites More sharing options...
BruceH Posted June 11, 2003 Report Share Posted June 11, 2003 Redbones in Davis Square, Somerville, MA. YES! I used to live in the Boston area, and all I can say is yes, yes, oh yes!!!! (And you're making me homesick.) The Loft in North Andover? I'm going into Massachusetts withdrawal! Quote Link to comment Share on other sites More sharing options...
Soulstation1 Posted June 11, 2003 Author Report Share Posted June 11, 2003 i think on the cooking network this week it's about bbq @ night. i saw a smoker that can handle 300 lbs of meat, every male in the usa deserves one of those puppies. did anyone catch the pig callin' contest? there was sum fine women in the contest. they had "summer" teeth... oink if you like swine. Quote Link to comment Share on other sites More sharing options...
jacman Posted June 11, 2003 Report Share Posted June 11, 2003 Weber Charcoal grill for me. luckily for me, i live in a place were i'm able to (and do) grill year round. "Og make fire", at least 4 times a week. nothing like grilled asparagas. Quote Link to comment Share on other sites More sharing options...
John L Posted June 11, 2003 Report Share Posted June 11, 2003 I just bought a new BQ grill last weekend. I lived for 7 years in the center of Paris. No BQ allowed! Now I am going to fire up those coals and get back to the good work I left behind. No bottled sauce for me. You got make it from scratch. I've had a mean one for chicken for many years and can do good fish, but I'm still in the market for good ones to slab on ribs. Any offers? Quote Link to comment Share on other sites More sharing options...
chris olivarez Posted June 12, 2003 Report Share Posted June 12, 2003 I like my bbq on the spicy side but flavorful.Sweet doesn't do it for me.It's hard to get good bbq in this part of Colorado. The sauce and the meat should be partners not adversaries. Quote Link to comment Share on other sites More sharing options...
Soulstation1 Posted August 28, 2003 Author Report Share Posted August 28, 2003 anyone cookin' up something good this weekend on the grill? Quote Link to comment Share on other sites More sharing options...
Free For All Posted August 28, 2003 Report Share Posted August 28, 2003 Howzabout grilled salmon w/dill, grilled asparagus and basmanti rice? That's what I'm making tonight. Quote Link to comment Share on other sites More sharing options...
Rooster_Ties Posted August 28, 2003 Report Share Posted August 28, 2003 (edited) Howzabout grilled salmon w/dill, grilled asparagus and basmanti rice? That's what I'm making tonight. Sound great!!! What time's dinner?? I can be over to your place in about 5 minutes. Edited August 28, 2003 by Rooster_Ties Quote Link to comment Share on other sites More sharing options...
ralphie_boy Posted August 28, 2003 Report Share Posted August 28, 2003 One serious culinary shortcoming in Manhattan is the lack of decent barbeque restaurants. There's a place ill-traveled New Yorkers swear by in Times Square called Virgil's - if you come to visit, don't be deceived. It's not offensive (which ranks it higher than most bbq spots in town) but it's far from impressive. I agree that you have to go south (or buy your own bbq grill and pick up someone's cooking secrets) to get the best bbq. However, if you find yourself with a craving for bbq and you happen to be in Portland, OR, there's a place called Tennessee Red's that's very impressive. PS: If any NYers reading this know of good bbq places in the city, by all means share yoiur knowledge. PPS: Had some DELICIOUS jerked pork in Jamaica this week. There used to be a good rib joint on either First or Second Ave in the 50s called Wyle's. I don't know if they're still in business, but they grilled up a nice rack. Also offered a nice fried onion brick. Quote Link to comment Share on other sites More sharing options...
Soulstation1 Posted May 26, 2004 Author Report Share Posted May 26, 2004 up for the weekend ss1 Quote Link to comment Share on other sites More sharing options...
catesta Posted May 26, 2004 Report Share Posted May 26, 2004 I grilled some babyback ribs last weekend. Marinated for 6 hours before in a beer brine. Quote Link to comment Share on other sites More sharing options...
Brandon Burke Posted May 26, 2004 Report Share Posted May 26, 2004 (edited) i'm not a big fan of what i consider "texas-style" barbecue, because its sugary sauce is too sweet for my taste. i prefer southern style: dry-rub, slow-cooked, with a more vinegary sauce. Well, I'm with you regarding the Texas stuff--I'm not really a fan--but I don't really like the Memphis/Carolina style either. As you might have guessed from my avatar, I'm originally from Kansas City and them roots run deep. Any other kind of BBQ tastes weak to me. Texas-style is indeed too sweet (for me) and that thin sauce in Memphis is just too watery. Plus, I appreciate the KC emphasis on beef, especially burnt ends. It is my opinion that Arthur Bryant's has to be among the best in the world. I always go whenever I'm back home. Edited May 26, 2004 by Brandon Burke Quote Link to comment Share on other sites More sharing options...
Peter Johnson Posted May 26, 2004 Report Share Posted May 26, 2004 Only one place for me in Philly for ribs: Of course, then I need to go somewhere else for sides: I'll definitely hook up some ribs this weekend... Quote Link to comment Share on other sites More sharing options...
Peter Johnson Posted May 26, 2004 Report Share Posted May 26, 2004 Shit, I just remembered...I'm going to be in L.A. this weekend! Any recommendations for ribs in L.A.? Quote Link to comment Share on other sites More sharing options...
Soulstation1 Posted May 26, 2004 Author Report Share Posted May 26, 2004 i betcha shaq knows about all the good rib joints in l.a. ss1 Quote Link to comment Share on other sites More sharing options...
Peter Johnson Posted May 26, 2004 Report Share Posted May 26, 2004 i am gonna type up my speical rib recipe Hey, Soulstation1--I just realized I've been waiting a year for this!!! Let's have it! Quote Link to comment Share on other sites More sharing options...
Eric Posted May 26, 2004 Report Share Posted May 26, 2004 (edited) i'm not a big fan of what i consider "texas-style" barbecue, because its sugary sauce is too sweet for my taste. i prefer southern style: dry-rub, slow-cooked, with a more vinegary sauce. Well, I'm with you regarding the Texas stuff--I'm not really a fan--but I don't really like the Memphis/Carolina style either. As you might have guessed from my avatar, I'm originally from Kansas City and them roots run deep. Any other kind of BBQ tastes weak to me. Texas-style is indeed too sweet (for me) and that thin sauce in Memphis is just too watery. Plus, I appreciate the KC emphasis on beef, especially burnt ends. It is my opinion that Arthur Bryant's has to be among the best in the world. I always go whenever I'm back home. Ooooooooooooh ... Arthur Bryant's is the BEST. It is very close to 18th & Vine, so any self-respecting jazz fan would have to stop by for lunch or dinner. All the meats are roasted in a pit right behind the counter ... fries are cooked in LARD and are heavenly. You can get your brew or your RED POP, which somehow works. Best is the SAUCE, which is orange and is usually described (by those who love it and despise it) as "tasting like sandpaper". Sandwiches are served on white bread and sauce is applied with a paintbrush. The hallmarks of quality are the two orange thumbprints left by the counterman after he cuts it in half with a butcher knife. Some nights it is only OK, but most nights it is near orgasmic Edited May 26, 2004 by Eric Quote Link to comment Share on other sites More sharing options...
Man with the Golden Arm Posted May 26, 2004 Report Share Posted May 26, 2004 I grilled some babyback ribs last weekend. Marinated for 6 hours before in a beer brine. Chris, What's the secret to the brining? I made up some sauce this past weekend... heavy on the onion and granny smith apples with a bit of zing... and so much vinegar that you can't stick your head over the pot while it's cooking down. Got a big jar left over and would love to do up some ribs just like the Hole In The Wall. Never did ribs at home as I've always considered it to be a holy grail of sorts. Quote Link to comment Share on other sites More sharing options...
Brandon Burke Posted May 26, 2004 Report Share Posted May 26, 2004 Best is the SAUCE, which is orange and is usually described (by those who love it and despise it) as "tasting like sandpaper". My buddy Ben and I decided this is because of the liberal helping of celery seed they include in the sauce. BTW: when I was home over Easter weekend, I brought back 6 bottles with me. As for the sodas, any self-respecting BBQ fan knows that, depending on availability, you either get (1) a strawberry soda, (2) a "red" soda, or (3) and orange soda to accompany your meal. It's a simple as that. Quote Link to comment Share on other sites More sharing options...
jazzypaul Posted May 26, 2004 Report Share Posted May 26, 2004 no soda for me with my BBQ, thank you very much. It's all about takin' the shit home and making KOOL AID to go with the ribs. That's the shit, right there. Quote Link to comment Share on other sites More sharing options...
Brandon Burke Posted May 26, 2004 Report Share Posted May 26, 2004 It's all about takin' the shit home and making KOOL AID to go with the ribs. That's the shit, right there. Well.....I can't argue with that. Quote Link to comment Share on other sites More sharing options...
Eric Posted May 26, 2004 Report Share Posted May 26, 2004 Best is the SAUCE, which is orange and is usually described (by those who love it and despise it) as "tasting like sandpaper". My buddy Ben and I decided this is because of the liberal helping of celery seed they include in the sauce. BTW: when I was home over Easter weekend, I brought back 6 bottles with me. only six??? I have been known to make a sammich with ONLY sauce and white bread (if the house is temporarily low on meat) ... the stuff is downright intoxicating Quote Link to comment Share on other sites More sharing options...
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