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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.
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.
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.
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.
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.
Franklin Barbecue debuted in December 2009 by husband and wife team, Aaron and Stacy Franklin out of a truck in an East Austin parking lot off Interstate 35. The then 30-year old Aaron, whose parents had owned a barbecue stand in his native Bryan, bought a pit from his former employer, John Mueller, a descendant of the legendary Mueller barbecue clan of Taylor and started smoking his own meat. By spring the press had caught on and the lines would snake around the block forcing the operation to a brick and mortar location, located at 900 East 11th Street, in March 2011. Lines form outside the door hours before the 11am opening, and the "sold out" sign usually goes up around 1pm.
In 2010, Bon Appetit hailed Franklin BBQ as the best in America. In 2011, Franklin's was named the best brisket at the Texas Monthly BBQ Festival. Franklin Barbecue has been featured on the Travel Channel television show, Anthony Bourdain's No Reservations. And Aaron Franklin has been a judge on the television reality competition, BBQ Pitmasters.
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.
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.
Executive chef Elizabeth Karmel with the General Manager (left) and Charles Grund Jr., executive pitmaster.
Kansas City was home to some of the largest stockyards in the country and has a well-earned reputation as one of the premier BBQ cities in America. This sauce exemplifies the sweet, spicy, and smoky tomato-based sauces that Kansas City is known for. From ribs to chicken, brisket to burnt ends, you will not run out of uses for this versatile sauce.
statesidemangoods.com/snack-products/barbecue/american-st...
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.
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.
Snow's BBQ - A Texas destination restaurant unique in that it's only open on Saturdays, helmed by a woman over the age of 80, and not located near anything.. it's an hour drive outside of Austin.
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 8th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 12 and 13, 2010. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Mike Mills, 17th Street Bar & Grill, from Murphysboro, Illinois, and Memphis Championship Barbecue, from Las Vegas, Nevada, served up Baby Back Ribs. Mills, a multiple world champion pitmaster presides over seven restaurants--four in Southern Illinois and three in Vegas.
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.
Cherry Street Bar-B-Que is located on Cherry St.
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...