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White Shoepeg Corn Pudding and Sweet Potato Bourbon Mash.
I had the "Pitmaster's Combo." - A quarter pound of lean brisket, one pork spare rib, one beef rib, a quarter of a Bell & Evans Chicken.
White Shoepeg Corn Pudding and Sweet Potato Bourbon Mash.
I had the "Pitmaster's Combo." - A quarter pound of lean brisket, one pork spare rib, one beef rib, a quarter of a Bell & Evans Chicken.
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.
This past weekend people gathered to celebrate the life and personality of Carl Ruiz, a chef who was hysterical in person, he left you completely entertained and usually well fed or tipsy after a few drinks and good times. He unfortunately passed recently so his friends + family gathered at Pig Beach in Brooklyn to enjoy his favorite foods and pay respect to a true original American character. Great pitmasters from around the country gathered including Pat Martin of Nashville and Sam Jones from North Carolina, Billy Durney from Brooklyn, and Chaps PIt Beef in Maryland to make some of Carl's personal favorite foods for everyone. His instagram was a funny one, you can check it out here: www.instagram.com/saborchef/
Sabrett Hot Dogs donated a cart and plenty of hot dogs to the event.
A Kansas City institution since the depression. I have fond memories as a boy of going there after seeing the Kansas City Athletics (now the Oakland A's) play the Yankees...its just down the street. This is the original location and is very unpretentious. You pass the smoking pit and pitmaster as you snake your way through the line to order. Sandwiches are served on white bread with large hands grabbing a huge mound of your choice of meat (beef is most popular in Kansas City), natural cut fries cooked in lard and dill pickle slices and slamming it all down of your plate. The original sauce is grainy, vinegar based and turns your hands as orange as Cheetos. Its an experience everyone non-vegetarian should have. Bryant's is one of the top tourist stops in town.
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 Ed Mitchell, The Pit, from Raleigh, North Carolina, served up Whole Hog. Ed Mitchell, a Vietnam Veteran, began selling his parent's 150-year old barbecue recipe at his mother's grocery store in 1990. It proved so popular, that the family store transformed into a family restaurant and Ed's reputation has grown ever since.
This past weekend people gathered to celebrate the life and personality of Carl Ruiz, a chef who was hysterical in person, he left you completely entertained and usually well fed or tipsy after a few drinks and good times. He unfortunately passed recently so his friends + family gathered at Pig Beach in Brooklyn to enjoy his favorite foods and pay respect to a true original American character. Great pitmasters from around the country gathered including Pat Martin of Nashville and Sam Jones from North Carolina, Billy Durney from Brooklyn, and Chaps PIt Beef in Maryland to make some of Carl's personal favorite foods for everyone. His instagram was a funny one, you can check it out here: www.instagram.com/saborchef/
3.5 oz bag. This is the finest elk jerky on the market. No growth hormones or steroids are used in raising the elk. Whole muscle meat, seasoned just right, hand cut and Hickory Smoked.
statesidemangoods.com/-c-1/teriyaki-elk-jerky-by-mountain...
The 6th Annual Snapple Big Apple Barbecue Block Party took place in Madison Square Park on June 7-8, 2008. 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.
The 8th Annual Big Apple Barbecue Block Party takes place in Madison Square Park June 12-13, 2010. 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.
My first visit to the festival didn't disappoint. I had a taste of Jim 'N Nick's Bar-B-Q sausage links and it was delish! I definitely gotta come back for more next year.
Camera info
D700 | Nikkor 85mm (f/1.4) | f/3.5 | 1/200th sec
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Manila Clams | ‘Cue bacon, bone broth, curry leaves, chili
Fatty Cue, at 91 South 6th Street, was opened in 2010 by Zakary Pelaccio. Pelaccio, the chef and restaurateur behind the Malaysian restaurant, Fatty Crab, recruited Queens born pitmaster Robbie Richter, who helped start Hill country in 2007, to launch his Asian-inspired barbecue joint.
Pork Loin | smoked on the bone and sliced thin, green peppercorn aioli, herb salad
Fatty Cue, at 91 South 6th Street, was opened in 2010 by Zakary Pelaccio. Pelaccio, the chef and restaurateur behind the Malaysian restaurant, Fatty Crab, recruited Queens born pitmaster Robbie Richter, who helped start Hill country in 2007, to launch his Asian-inspired barbecue joint.
Fatty Cue, at 91 South 6th Street, was opened in 2010 by Zakary Pelaccio. Pelaccio, the chef and restaurateur behind the Malaysian restaurant, Fatty Crab, recruited Queens born pitmaster Robbie Richter, who helped start Hill country in 2007, to launch his Asian-inspired barbecue joint.
Boqueria, led by pitmaster Seamus Mullen, served Whole Roasted Lamb.
Meatopia: BBQ NYC was co-hosted by James Beard Award winning food writer Josh Ozersky along with Taste of Tribeca Co-Chair and Good Beer Month Founder Jimmy Carbone on Governor's Island on July 11, 2010. The festival featured a select group of 26 top chefs and competition BBQ teams cooking sustainable meals using ingredients from local farms. A portion of the proceeds went to Just Food and Slow Food NYC.
I had the "Pitmaster's Combo." - A quarter pound of lean brisket, one pork spare rib, one beef rib, a quarter of a Bell & Evans Chicken and sides of White Shoepeg Corn Pudding and Sweet Potato Bourbon Mash.
The ribs were very dry and not very good. The rest of the BBQ was OK.
We found Payne's Bar-B-Que to be like no other 'cue joint in Memphis. Here's why: www.manicamerican.com/?p=1117
Image © Dan Meade. Contact me if you wish to use it here.
This combination of barbecue sauces, meat seasonings, salsas, and hot sauces will make people think you're a true grill master!
1- 22oz American Stockyard Apple BBQ Sauce
1- 18oz Cowtown BBQ Original Sauce
1- 24.5oz American Stockyard KC Pitmaster BBQ Sauce
1- 15.5oz Batch 114 Jamaican Pineapple Salsa (mild)
1- 15.5oz Da'Bomb Ghost Pepper Salsa (hot)
1- 14.5oz American Stockyard Baked Bean Starter
1- 3.75oz Batch 37 Garlic Style Hot Sauce
1- 7oz Pain is Good Jalapeno Hot Sauce
1- 6.5oz Cowtown BBQ All-Purpose Seasoning
1- 6.75oz Cowtown BBQ The Squeal Hog Rub
1- 3.5oz Bilardo Brothers Peppercorn Steak Rub
statesidemangoods.com/custom-gift-packages/barbecue-salsa...
Pork Loin | smoked on the bone and sliced thin, green peppercorn aioli, herb salad
Fatty Cue, at 91 South 6th Street, was opened in 2010 by Zakary Pelaccio. Pelaccio, the chef and restaurateur behind the Malaysian restaurant, Fatty Crab, recruited Queens born pitmaster Robbie Richter, who helped start Hill country in 2007, to launch his Asian-inspired barbecue joint.
Suenos Restaurant, led by pitmaster Sue Torres, served up Smoked Duck Tacos with a Peach BBQ Glaze on a Canela Tortilla, using duck smoked by Robbie Richter and the Fatty Cue staff.
Meatopia: BBQ NYC was co-hosted by James Beard Award winning food writer Josh Ozersky along with Taste of Tribeca Co-Chair and Good Beer Month Founder Jimmy Carbone on Governor's Island on July 11, 2010. The festival featured a select group of 26 top chefs and competition BBQ teams cooking sustainable meals using ingredients from local farms. A portion of the proceeds went to Just Food and Slow Food NYC.
Boqueria, led by pitmaster Seamus Mullen, served Whole Roasted Lamb.
Meatopia: BBQ NYC was co-hosted by James Beard Award winning food writer Josh Ozersky along with Taste of Tribeca Co-Chair and Good Beer Month Founder Jimmy Carbone on Governor's Island on July 11, 2010. The festival featured a select group of 26 top chefs and competition BBQ teams cooking sustainable meals using ingredients from local farms. A portion of the proceeds went to Just Food and Slow Food NYC.
Chewing on a good piece of meat takes a Man back to his primal nature. At Stateside Man Goods, we embrace man’s love of meat by offering several fantastic options for superior quality Jerky. From Beef to Buffalo to Wild Game, we have award winning smoked meats that are sure to please.
Premium beef, slow cooked and marinated in a secret spice blend to provide a mouth-watering fusion of intense flavor that will tantalize your taste buds and make you yearn for more.
statesidemangoods.com/snack-products/jerky/black-pepper-a...
Rescue Smokers Cook School
The cook school dates are set, September 12-14, 2014.
$500 for an individual and $800 for husband/wife or $850 for 2 teammates. This class will give you everything you need for competition BBQ and head you towards that grand championship!!!!
Class will begin promptly at 8:30 on Saturday Morning and wind down around 3-4 p.m. on Sunday afternoon. We will be teaching pork Loin, Whole Hog, Pork Butts, Pork Shoulder, St. Louis &Baby Back Ribs, Competition Chicken, and Competition Brisket techniques! We will also be doing an actual on site MBN judging presentation. We are very excited about this class. Blind boxes like you saw on BBQ Pitmasters!!!! If you are interested, please PM me or the Rescue Smokers Face Book!!!! I promise you will walk away with an abundance of information and be on the way to a Grand Championship! BBQ 101 Rescue Style!!!!!
We will be holding our cook school at Little River Plantation Hunting Lodge in Ashburn, GA. We will have a meet and greet in the main lodge on Friday night at 7:00 p.m. Little River Plantation Their web site has pictures on their main page of the lodge and of the social hall where we will hold the class, the social hall is right next to the lodge. Go to lodge on their website and you can see pictures of the rooms available. The lodge has 8 rooms available at a rate of $125 per night made payable to Little River Plantation due with your cook school payment. These rooms have 2 double beds and their own bathroom. The planatation also has another lodge about a mile away which has 3 rooms with 2 Queens and 3 rooms with with 1 Queen Bed. Same rates apply. These rooms are available for Friday, Saturday, and Sunday night if needed. These are on a first come basis, both are located on beautiful ponds....BBQ and a romantic getaway....LOL. The best hotel we have in town is the Best Western 229-567-0080. Rescue Smokers 501 Russell Smith Rd Sycamore,GA 31790 Cell 2292221070 Rescuesmokers@hotmail.com EMAIL me with any questions!!!!!
Hometown Bar-B-Que, at 454 Van Brunt Street, was opened following a year of Hurricane Sandy influenced delays in September 2013 by pitmaster Billy Durney. Hometown quickly earned a reputation as one of the city's best barbecue joints, specializing in authentic, pit-smoked meats.
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 Ed Mitchell, The Pit, from Raleigh, North Carolina, served up Whole Hog. Ed Mitchell, a Vietnam Veteran, began selling his parent's 150-year old barbecue recipe at his mother's grocery store in 1990. It proved so popular, that the family store transformed into a family restaurant and Ed's reputation has grown ever since.