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Madison Square Park
Manhattan, NY
Manhattan, NY
Photography by Kim Huff © 2009
Use without permission is illegal.
City Market, located at 633 E Davis St in Luling was opened in 1958 by brothers Howard Ellis and Lanos Ellis. Pitmaster Joe Capello, has managed the canonical barbecue joint and its post oak smoke room since 1969. City Market has been named to the Texas Monthly Top 50 BBQ list in 2008, 2013 and 2017.
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So, your reputation as the neighborhood pitmaster is drawing a crowd? The Wichita may well be your answer; with the addition of the firebox grill grate and the top slide out shelf the Wichita boasts 1,700-square inches of cooking surface on which to create smoked, barbecued and grilled masterpieces for all of your friends and family to enjoy. No matter if you are cooking for friends, fundraisers or competition the Wichita, built to your specifications, i s certain to please the most demanding crowd.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
City Market, located at 633 E Davis St in Luling was opened in 1958 by brothers Howard Ellis and Lanos Ellis. Pitmaster Joe Capello, has managed the canonical barbecue joint and its post oak smoke room since 1969. City Market has been named to the Texas Monthly Top 50 BBQ list in 2008, 2013 and 2017.
Ribs, Mac n Cheese, Potato Casserole, garlic bread from Smokey D's BBQ Express Downtown Des Moines, Iowa
1210 Locust Street,
Street Level
Des Moines, IA 50309
Madison Square Park
Manhattan, NY
Manhattan, NY
Photography by Kim Huff © 2009
Use without permission is illegal.
So, your reputation as the neighborhood pitmaster is drawing a crowd? The Wichita may well be your answer; with the addition of the firebox grill grate and the top slide out shelf the Wichita boasts 1,700-square inches of cooking surface on which to create smoked, barbecued and grilled masterpieces for all of your friends and family to enjoy. No matter if you are cooking for friends, fundraisers or competition the Wichita, built to your specifications, i s certain to please the most demanding crowd.
The pain gang is at it again! The Sultan's of Sizzle have been scheming together and concocting their secret recipes to bring you the latest in their line of hot! They've taken a break from their signature sauces to bring you back to a simpler, more traditional style of sauce. So whether you're eatin' some crawdads, eggs, tacos or a big fat juicy ribeye steak, this jalapeno hot sauce will do you just fine, so enjoy!
statesidemangoods.com/snack-products/barbecue/pain-is-goo...
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
) The pig won’t be ready for at least another 7 hours. So what now? Nothin' else to do but break out some ice cold beer while the camera crew gets their B-Roll. What a life the pitmaster lives.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
Madison Square Park
Manhattan, NY
Manhattan, NY
Photography by Kim Huff © 2009
Use without permission is illegal.
I was reading about a BBQ joint in South Plainfield, New Jersey Named Boss Hog Barbecue that I hadn’t visited. It’s a 34 mile drive each way, but most of it is on the Garden State Parkway (70 mph). I arrived at a small place with two large “family style” tables and barstools in front of the cutting stations.
Ribs aren’t normally my thing because they are usually wet and sloppy. However they had “Memphis style” dry rubbed ribs so I ordered the 1/4 lb. brisket & 1/4 rack of ribs platter with Southern green beens and coleslaw. I would testify in court that the brisket and ribs were just as good as 90 percent of the BBQ I’ve had in Texas.
The brisket was perfection. It had been smoked in a real outdoor offset smoker using a mix of three different types of wood. Apparently the offset smoker was welded together by a genuine redneck in Georgia. (Yes, I know “redneck” and “Georgia” are redundant). The bark was excellent, the meat was moist (SO MOIST!) and it was firm enough to stay in one piece, but not so firm that you couldn’t cut it with the side of a fork. The combination of the three woods gave it a really nice flavor. I could see all of the delicious juices run out when they were slicing it on the carving block.
The ribs were exactly how I like them. Just firm enough to stay on the bone, but “al dente”. They were not chewy and the meat easily came off. The coleslaw was excellent and the Southern green beans were, most likely, the best I’ve ever had. They were flavorful and had a sizable quantity of chunks of meat mixed in. I believe there was some onion in there as well.
All of their sauces were hand made. I tried the Alabama white because I’d never had that type before. It was delicious. But, to be honest, that BBQ brisket and those ribs would have been just fine with no sauce.
The owner/pitmaster is originally from Upstate New York (Watertown) and shows up before sunrise to fire up the smoker for the day’s selection of meats.
I don’t know how it happened, but somehow, three pounds of delicious smoked brisket fell into a bag for me to take home. I couldn’t allow myself to smell it while I was driving, so I put it in the trunk with Little Texas Aggie Bear to protect it.
So, your reputation as the neighborhood pitmaster is drawing a crowd? The Wichita may well be your answer; with the addition of the firebox grill grate and the top slide out shelf the Wichita boasts 1,700-square inches of cooking surface on which to create smoked, barbecued and grilled masterpieces for all of your friends and family to enjoy. No matter if you are cooking for friends, fundraisers or competition the Wichita, built to your specifications, i s certain to please the most demanding crowd.
Delicious cocktails with a twist! The bar is known for its creative cocktails. A standout example is the brisket-infused Bloody Mary.
Photo: Have a drink - if you don't drive - by © Richard Poppelaars #About_Pixels #Photography (Apple iPhone 15 Pro) / #cocktail - #culinair #Restaurant at #RestaurantBlackSmoke in #Rotterdam, #SouthHolland - #Netherlands
Black Smoke Rotterdam (Est. june 2019), photo September 2025 after 6 years.
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Rotterdam:
Black Smoke in Rotterdam focuses on open-fire barbecue. It occupies a unique location in the monumental Van Nelle Factory, a UNESCO World Heritage Site. The restaurant's industrial decor is fitting for the location. Guests can sit at the "Hot Seats" right next to the open kitchen, where they can watch the pitmasters at work.
The restaurant specializes in "Hell's Kitchen"—instead of traditional cooking methods, everything is prepared over an open flame. The kitchen is equipped with American smokers, South American asado grills, Indian tandoori ovens, and Japanese hibachi grills. There are no gas knobs, only wood and coal to control the temperature. The bar is also known for its creative cocktails.
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Published at - Flickr
Owner Nina Schmidt and her son, pitmaster John Fullilove talk about their Lockhart, TX institution with the Voltaggio brothers. Bart Nagel captures the moment in the background.
Cherry Street Bar-B-Que
275 Cherry St.
Toronto, ON
(416) 461-5111
cherrystbbq.com
Twitter: @CherryStBBQ
Owner and pitmaster: Lawrence LaPianta
Introducing for TorontoLife: torontolife.com/food/restaurants/whats-on-the-menu-at-che...
Madison Square Park
Manhattan, NY
Manhattan, NY
Photography by Kim Huff © 2009
Use without permission is illegal.
City Market, located at 633 E Davis St in Luling was opened in 1958 by brothers Howard Ellis and Lanos Ellis. Pitmaster Joe Capello, has managed the canonical barbecue joint and its post oak smoke room since 1969. City Market has been named to the Texas Monthly Top 50 BBQ list in 2008, 2013 and 2017.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.
City Market, located at 633 E Davis St in Luling was opened in 1958 by brothers Howard Ellis and Lanos Ellis. Pitmaster Joe Capello, has managed the canonical barbecue joint and its post oak smoke room since 1969. City Market has been named to the Texas Monthly Top 50 BBQ list in 2008, 2013 and 2017.
BBQ pitmaster Chef Myron Mixon and television host Adam Richman sign autographs for Soldiers, civilians and their families during a USO meet and greet at Mitchell's on Camp Red Cloud and the Exchange Food Court on Camp Casey Dec. 7.