View allAll Photos Tagged PitMaster
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.
Baker's Ribs
Dallas, TX
St. Louis-Style Ribs & Jalapeno Coleslaw
Madison Square Park
Manhattan, NY
Manhattan, NY
Photography by Kim Huff © 2009
Use without permission is illegal.
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.
HEAT LEVEL: Mild
Island spices and tropical fruit in a chile-infused combination. You've never tasted a salsa quite like this one. It features the best of Jamaica flavors - crushed pineapple, jalapenos, diced chilies, garlic, and Screamin' Joe's own Jamaican jerk sauce.
statesidemangoods.com/snack-products/barbecue/batch-114-j...
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.
Future communal tables....
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...
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 2014 Phantom Gourmet BBQ Beach Party took place at Boston City Hall Plaza on June 20-22. 6 BBQ Teams from around the USA and Australia took part in this year's competition.
Now even tho this is a BBQ Beach Party... there was more at this event than just BBQ
There was also a Qualifying Round for the Nathan's Hot Dog Eating Contest which takes place at Coney Island every year on the 4th of July.
Chicago BBQ Company ( www.chicagobbq4u.com ) from Chicago, IL with Tom "Professor" Ferguson as the Pitmaster.
Smokey D's BBQ Express Downtown Des Moines, Iowa
1210 Locust Street,
Street Level
Des Moines, IA 50309
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.
If you get a chance to travel through Texas, try to head over to Lockhart, a town small in size but filled with a bunch of legendary BBQ places such as Black's, featured here.
I'm working on self-publishing a big book of restaurant photographs I've been working on the past 10+ years. If you'd like to support it and pre-order a copy that would be amazing, check out the link here:
www.kickstarter.com/projects/americanrestaurant/american-...
Hot sausage links on the grill.
The 9th Annual Big Apple Barbecue Block Party took place in Madison Square Park June 11-12, 2011. The weekend-long event occurs every June and brings together the country’s top pitmasters who cook up their award-winning food for over a 100,000 barbecue enthusiasts.
Set against the beautiful backdrop of Madison Square Park, the Big Apple Barbecue Block Party attracts people from near and far to sustain and celebrate America’s authentic culinary and musical traditions.
03.06.09 : Hand carved and served with Wildwood Pickled Jalapenos & Skillet Cornbread
Wildwood BBQ
225 Park Ave. South
www.brguestrestaurants.com/restaurants/wildwood_bbq/index...
The 2014 Phantom Gourmet BBQ Beach Party took place at Boston City Hall Plaza on June 20-22. 6 BBQ Teams from around the USA and Australia took part in this year's competition.
Now even tho this is a BBQ Beach Party... there was more at this event than just BBQ
There was also a Qualifying Round for the Nathan's Hot Dog Eating Contest which takes place at Coney Island every year on the 4th of July.
Texas Thunder BBQ ( www.texasthunderbbq.com/ ) from Amarillo, TX with Joey "Boom Boom" Sutphen as the Pitmaster.
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 Pitmasters each have their own secret weapon. This is ours. This sweet sauce has a heavy dose of dark brown cane sugar with a hint of tangy mustard and a touch of spice. Brush it on your ribs or drizzle it on your brisket in the last few minutes of cooking time and you will have your own secret BBQ weapon.
statesidemangoods.com/snack-products/barbecue/american-st...
A fantastic assortment of everything from award winning jerky to a few of the sweeter things in life- sure to please the board.
1- 9oz Feridies Peanut Brittle Crunch
1- 3.5oz Perugina Milk Chocolate Bar
1- 6oz Feridies Salted Pistachios
1- 4oz Gary West Silver Fork Natural Beef Jerky
1- 3oz Black Pepper & Sea Salt Beef Jerky from Jeff's Famous Jerky
1- 3.5oz Teryiki Elk Jerky from Mountain America Jerky
1- 3.5oz Habanero Beef Jerky from Mountain America Jerky
1- 4oz Buffalo Jerky from Montana Jerky Co.
1- 3.75oz Chocolate Covered Pretzels from Aurora
1- 9oz Dry Roasted & Salted Cashews from Aurora
1- 12oz Caffe Ibis Organic Costa Rican Monteverde Gourmet Coffee (please state Ground/Whole Bean preference in comments section at checkout)
1- 2oz Cracked Pepper & Sea Salt Kettle Chips from Dirty Chips
1- 5oz Bold Bahama BBQ Kettle Cooked Potato Chips from Mike Sell's
1- 15.5oz Batch 114 Jamaican Pineapple Salsa from Original Juan
1- 24.5oz American Stockyard KC Pitmaster BBQ Sauce
1- 6.5oz Cowtown BBQ All Purpose Seasoning
1- 5.25oz Garlic & Cheese Pretzel Nuggets from Pretzel Pete
1- 1.5oz Paleo Crunch Bar from Steve's Originals
1- 1oz Tanka Bar from Native American Natural Foods
Most of the menu represents a different KC, Kansas City (which, one hopes, hasn't reclaimed the pitmaster); although Kings County BBQ is reportedly still in business, the truck's present whereabouts are unknown.
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.
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.
The 2014 Phantom Gourmet BBQ Beach Party took place at Boston City Hall Plaza on June 20-22. 6 BBQ Teams from around the USA and Australia took part in this year's competition.
Now even tho this is a BBQ Beach Party... there was more at this event than just BBQ
There was also a Qualifying Round for the Nathan's Hot Dog Eating Contest which takes place at Coney Island every year on the 4th of July.
Johnson's Bar-B-Que from Chesapeake, VA woth Dan "Arkansas" Johnson as the Pitmaster.
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 2014 Phantom Gourmet BBQ Beach Party took place at Boston City Hall Plaza on June 20-22. 6 BBQ Teams from around the USA and Australia took part in this year's competition.
Now even tho this is a BBQ Beach Party... there was more at this event than just BBQ
There was also a Qualifying Round for the Nathan's Hot Dog Eating Contest which takes place at Coney Island every year on the 4th of July.
Just North Of Memphis Barbecue ( www.jnomemphis.com ) from Clearwater, MN with Johnny B. as the Pitmaster.
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 2014 Phantom Gourmet BBQ Beach Party took place at Boston City Hall Plaza on June 20-22. 6 BBQ Teams from around the USA and Australia took part in this year's competition.
Now even tho this is a BBQ Beach Party... there was more at this event than just BBQ
There was also a Qualifying Round for the Nathan's Hot Dog Eating Contest which takes place at Coney Island every year on the 4th of July.
Jack's Down Home Barbecue ( www.jacksfirehouse.com ) from Philadelphia, PA with Jack McDavid as the Pitmaster.