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A BBQ platter from B.T.’s Smokehouse in Sturbridge, Massachusetts
(One in a series of related images)
This platter consisted of two huge Beef Ribs, BBQ Chicken, Pulled Pork, and Brisket.
We also enjoyed sides of Cole Slaw, Carrot Slaw, Pickled Red Onions, Cucumber Salad, Jalapeños, Potato Salad, and BBQ Black Beans, which are seen in just a few of the images.
(Posted to the Focus on Photography Forum)
Smoke's menu features 15 different varieties of the fries-gravy-cheese combo to satisfy the palates of its multicultural audience. We start with an homage to the original Quebec classic with the Traditional poutine ($6.95) from which we were able to carefully evaluate each of the fat laden components of Smokes fare.
By consensus our trio ordered the Curry Chicken poutine ($7.95); however this selection got the unanimous thumbs down. The "slow roasted chicken breast" was in all likelihood made from processed chicken loaf; the "spicy curry sauce" tasted like it was sweet chutney. Our table of tasters has had fair exposure to all forms of curry, but this was like no other. Epic fail.
Thankfully, praises can be sung about the Pulled Pork poutine ($8.95). Slightly sweet, the generous pile of moist shredded pork melds well with the melt-y cheese and fries. This meal-worthy addition to the menu has, understandably, a large following and makes up for all the perceived negativity noted above.
In addition to the combinations we tried, Smoke's original creations also include the Nacho Grande (spicy ground beef chili, salsa, guacamole, sour cream and pickled jalapeño for $8.95), HogTown (double-smoked bacon, Italian sausage, caramelized onions and roasted mushrooms for $8.95), and Montreal (smoked meat, kosher dill and mustard for $7.95). Meanwhile, processed comfort may be found hidden amongst the curds and gravy as peas and chicken meat in Mama's poutine ($7.95) or sliced wieners in the Cottage ($7.95). Vegetarians might enjoy the veggy gravy version in the Traditional Veggy ($6.95) or loaded with mushrooms, onions and peas as in the Veggy Deluxe ($7.95).
Taken from my review: www.tasteto.com/2009/03/25/just-say-no-to-smokes and seen on www.apt613.ca/2010/06/02/smokes-poutine-is-coming-to-ottawa/
Served at the 4H Food Stand Allamakee County Fairgrounds
Allamakee County Fair
Waukon Iowa
Thursday July 18th, 2024
You can choose from three fillings; since this was my first time, I tried one of each.
From left to right: beef brisket with BBQ sauce and pickled onions, pulled pork with a bit of slaw and grilled pineapple, and codfish with remoulade sauce, all on flour tortillas.
(for English scroll down)
Am 19. Juni 2015 verlegte die Weinkellerei F. W. Langguth Erben aus Traben-Trarbach die Welt der Erben Weine für einen Abend von der Mosel an die Spree und feierte mit „Hot Barbecue“ die erfolgreiche Premiere einer neuen Veranstaltungsreihe. Mit der „Erben Tafelrunde“, einer Serie von Pop-up-Events, möchte das Familienunternehmen Langguth seine Traditionsmarke künftig einem jungen, urbanen Publikum näher bringen. - Ziel von Langguth ist es, den Teilnehmern an den Veranstaltungen ein ungewöhnliches, überraschendes und mit allen Sinnen erfahrbares Markenerlebnis rund um die Erben Weine zu bieten und dadurch die Grundlage für eine emotionale Bindung zu fördern.
Die Premiere fand an einem Ort statt, der selbst in Berlin noch als Geheimtipp gilt - ein direkt an der Spree gelegenes, altes Kranhaus (Kranhaus Café) in Köpenick. Den rund 40 Gästen, darunter Mitglieder der wachsenden Markenbotschafter-Community der „Erben Gemeinschaft“ und Berliner Food- und Genussblogger, wurde die An- und Abreise vom und zum Historischen Hafen auf dem solarbetrieben Katamaran SOLON ermöglicht. Getreu dem Motto des Abends „Hot Barbecue: Chili trifft Erben Wein“ war das Programm als kulinarisches Crowd-Pairing-Experiment angelegt, in dessen Verlauf verschiedene Chili-Saucen, präsentiert vom Chili-Fachmann Felix Eichholtz vom Pfefferhaus Berlin mit diversen Weinen aus dem Erben Sortiment kombiniert wurden. Dazu exquisite Barbecue-Gerichte, authentisch zubereitet im „Smoker“ von BBQ-Master Adam Ramirez aus Texas von „The Pit - Real Texas Barbecue“. Anders als beim klassischen Wine-Pairing wurde den Gästen beim Crowd-Pairing pro Gang eine Auswahl aus drei Erben Weinen serviert. Die Idee hinter dem Crowd-Pairing ist, nicht Weinexperten, sondern den Schwarm per Abstimmung entscheiden zu lassen, welche Food-Wein-Kombination am besten zusammenpasst. Für den Veranstalter und die Teilnehmer war der Auftakt der Pop-up-Eventserie am Ende ein voller Erfolg.
*** ERSTER GANG ***
Truthahnbrust geräuchert an Dreierlei Käse-Dips. Dazu Grim Reaper „Rookie Goblin"
Weinauswahl
2014 Erben Patenschaft-Riesling, Trabener Königsberg Riesling feinherb, Mosel
2014 Erben Grauburgunder trocken, Pfalz
2014 Erben Spätlese feinfruchtig, Rheinhessen
*** ZWEITER GANG ***
Pulled Pork aus dem Smoker an Pariser Blattsalat und Quinoasalat. Dazu „Marie Sharp's „Hot Habanero“ Chili Sauce
Weinauswahl
2013 Erben Spätburgunder lieblich, Rheinhessen
2014 Erben Dornfelder Rosé halbtrocken, Rheinhessen
2014 Erben Exklusiv Cabernet Sauvignon Rosé Réserve trocken, Pfalz
*** DRITTER GANG ***
Rinderbraten aus dem Smoker an Linsensalat und Schwäbischem Kartoffelsalat. Dazu Suicide Sauces "Habanero BBQ“ Chili Sauce
Weinauswahl
2014 Erben Regent fruchtig-süss, Rheinhessen
2013 Erben Exklusiv Dornfelder Barrique trocken, Pfalz
2013 Erben Exklusiv Spätburgunder Réserve trocken, im Eichenholz gereift, Rheinhessen
*** VIERTER GANG ***
Quark-Joghurt mit Trauben Walnuss Dessert. Dazu
Suicide Sauces "Mango Fire“ Chili Sauce
Weinauswahl
2013 Erben Exklusiv Huxelrebe Auslese, fruchtig-süss, Rheinhessen
2014 Erben Müller-Thurgau fruchtig-süss, Rheinhessen
2014 Erben Spätlese feinfruchtig, Rheinhessen
____________________________________________________
HOT BARBECUE: Chili meets Erben wine
On June 19, 2015, the F. W. Langguth Erben winery from Traben-Trarbach moved the world of Erben wines from the Mosel to the Spree for an evening and celebrated the successful premiere of a new series of events with "Hot Barbecue". With the "Erben Tafelrunde", a series of pop-up events, the Langguth family business aims to bring its traditional brand closer to a young, urban audience in future. - Langguth's aim is to offer participants in the events an unusual, surprising brand experience around Erben wines that can be experienced with all the senses, thereby promoting the basis for an emotional bond.
The premiere took place at a location that is still considered an insider tip even in Berlin - an old crane house (Kranhaus Café) in Köpenick, located directly on the River Spree. Around 40 guests, including members of the growing "Erben Gemeinschaft" brand ambassador community and Berlin food and gourmet bloggers, were able to travel to and from the historic harbor on the solar-powered catamaran SOLON. True to the motto of the evening "Hot Barbecue: Chili meets Erben Wine", the program was designed as a culinary crowd-pairing experiment, in the course of which various chili sauces, presented by chili expert Felix Eichholtz from Pfefferhaus Berlin, were combined with various wines from the Erben range. These were accompanied by exquisite barbecue dishes, authentically prepared in the "smoker" by BBQ master Adam Ramirez from Texas from "The Pit - Real Texas Barbecue". In contrast to classic wine pairing, guests were served a selection of three heirloom wines per course at the crowd-pairing event. The idea behind crowd-pairing is not to let wine experts decide which food-wine combination goes best together, but to let the crowd decide by voting. The kick-off of the pop-up event series ended up being a complete success for the organizer and the participants.
*** FIRST COURSE ***
Smoked turkey breast with three kinds of cheese dips.Served with Grim Reaper "Rookie Goblin"
Wine selection
2014 Erben Patenschaft Riesling, Trabener Königsberg Riesling feinherb, Mosel
2014 Erben Pinot Gris dry, Palatinate
2014 Erben Spätlese fine fruity, Rheinhessen
*** SECOND COURSE ***
Pulled pork from the smoker with Parisian leaf salad and quinoa salad. Served with "Marie Sharp's "Hot Habanero" Chili Sauce
Wine selection
2013 Erben Pinot Noir sweet, Rheinhessen
2014 Erben Dornfelder Rosé semi-dry, Rheinhessen
2014 Erben Exklusiv Cabernet Sauvignon Rosé Réserve dry, Palatinate
*** THIRD COURSE ***
Roast beef from the smoker with lentil salad and Swabian potato salad. Served with Suicide Sauces "Habanero BBQ" Chili Sauce
Wine selection
2014 Erben Regent fruity-sweet, Rheinhessen
2013 Erben Exklusiv Dornfelder Barrique dry, Palatinate
2013 Erben Exklusiv Pinot Noir Réserve dry, matured in oak, Rheinhessen
*** FOURTH COURSE ***
Curd yogurt with grape walnut dessert. Served with
Suicide Sauces "Mango Fire" Chili Sauce
Wine selection
2013 Erben Exklusiv Huxelrebe Auslese, fruity-sweet, Rheinhessen
2014 Erben Müller-Thurgau fruity-sweet, Rheinhessen
2014 Erben Spätlese fine fruity, Rheinhessen
www.messersmith.name/wordpress/2011/05/08/the-search-for-...
I have but two days left here in the heartland of America. Three weeks of acclimation to the Hoosier culture has had little effect on me, except to remind me that I normally dwell in a place that might be taken to be on different planet. After living in Papua New Guinea for thirty years, I inevitably feel out of place in the USA - as if I am a foreigner. Of course, it's natural that I still experience that same feeling while at home in Madang, since I am a foreigner there. My conclusion is that I don't really fit anywhere now. I am, in a sense, a man without a country. I won't complain about that. I chose the life and it has been a great ride. I will have to live with the feeling of being a Stranger in a Strange Land for the rest of my life. There are worse things . . .
I got only one decent sunrise shot while here in Hoosierland. The weather has been mostly miserable, causing huge floods south of here. In this shot the prevailing cloud structures are aircraft contrails, something never seen in Madang:
My search for the perfect tenderloin is being rudely interrupted by my departure for Illinois on Tuesday. I'll be there for a few nights and then off to Wisconsin for the last of my meetings with supporters. Then I'll be heading for Canada for three weeks of genuine R&R. I am very glad that my son, Hans, is picking me up in Brownsburg and shepherding me through my last adventures in the Midwest.
I did manage to find an excellent candidate at Green Street Station in Brownsburg. They had a choice of "beer battered" or "crispy". The waitress suggested that the crispy was less oily. As is the Hoosier tradition, the tenderloin was fairly thick and twice the diameter of the bun. There is plenty of protein there, kiddies. The fries were so-so:
As with most food in this genre, it's best consumed with a rich, full-bodied brew, chock full of vitamin B. It this case it was a Killian's Red Ale. The sandwich tasted just as I expected. Despite my shaky sense of smell, I could tell that it fit the tradition. It was a good feed. I could consume only half of it, so I had another good lunch the next day, thanks to a microwave oven.
Another candidate for a good sandwich feed can be found at Squealers with locations in Indianapolis and Mooresville. Though the meat in this sandwich can be found in other parts of the world, I don't think that there is any place else where it is called pulled pork. That sounds vaguely disgusting to me. There are may different ways of serving it. In this case it was "sauce on the side", which is my preference:
The pork at Squealers is excellent, very tasty and tender. The baked beans were also very good, but might be too sweet for some. As with the tenderloin I washed it down with a Killian's. (Hey, I'm on holiday.)
That pretty well covers my culinary adventures in The Crossroads of America. I probably won't be reporting what I eat until I hit Canada. I'm sure to make an appearance at Rebel's Rock in Hamilton. Eunie and I have always gone there for a great evening of live music while in Canada. You'll just have to wait. I'll have pictures such as these and these. Oh, goody - available light shots.
Speaking of birds . . . uh . . . okay, now speaking of birds, I had a very nice couple of hours at the Eagle Creek Park Ornithology Center a few days ago with my friend and host, Steve Hassfurder. I have enjoyed a wonderful time here with Steve and his very pleasant wife, Marta. Steve and I have some significant life experience in common. It has been very helpful to me to talk to him about this. Some of it has been stressful for him, I know. I see it as a mark of friendship that he was willing to give me the benefit of his experience and convey to me some of the wisdom he gained along the way.
Hmmm . . . was I talking about birds? It seems so:
That's a shot of one of the observation stations. Both stations are indoors, so winter viewing should be reasonably comfy. The other one looks out over a special conservation area of Eagle Creek Reservoir. It's my understanding that Eagle Creek Park is the second largest city operated park in the world.
I got this shot of a Common (or Northern) Cardinal (Cardinalis cardinalis) from the window in the image above. In Indiana it is usually called, simply, a Redbird:
This is a male. The female is rather dingy in comparison. I was told that if I sat in that room for a year I would very likely see over 270 species of bird life, but I would starve in the process. I had no idea that Indiana hosted such a huge number of species. Some of those, of course, would be migratory and not permanent residents. You know - like me! I am very migratory these days.
I can't leave Hoosierland without showing you this very peculiar image. No, kiddies, this is not an up-and-coming executive treating his precious V-Dub to a little pre-wash tickle. This is the "greeter" (and cashier) at Mike's Car Wash, a very popular vehicle grooming establishment in central Indiana. I'm serious, folks:
The basic wash is five bucks, a reasonable price these days, I suppose. The nice fellow will, of course, attempt to sell you all of the optional waxes, shiners, protections, glazes and tire glosses that trick out your ride and make you feel as if you have moved up a couple of income brackets. These last until the next rain. Be frugal. Your car is simply dirty. It needs no pampering. Pamper a human. It's much more rewarding and the results last longer.
As a public service I will now brave the possibility of a take-down notice to expose one of those obnoxious As Seen On TV rip-offs which poison our minds with false dreams of ease and comfort which will enrich our lives and allow us to achieve the true happiness guaranteed by our beloved Constitution.*
I have been disgusted on numerous occasions by the stupid, frivolous and apparently misleading TV commercial for an utterly ridiculous product called EasyFeet. If you have not already been offended by viewing this you can torture yourself here. (I'd be interested to know if anyone else is shocked by the much-too-old boy and girl in a bathtub together.)
I admit to being suckered by this product for about ten seconds. I spend very little time thinking of my feet or tending to them and I have absolutely no problem reaching them. However, the idea of simply slipping my tootsie into such a cute scrubbing device . . . hey, wait! My feet are insanely ticklish. Want to reduce me to spasms of raw panic? Just tickle my feet. I bet you can't wait to try it, eh? No, this thing is not for me.
There are two web sites which purport to report about "As Seen on TV" items. One, As Seen On TV On Sale, seems to be legitimate. You can see its page about EasyFeet here. When I looked at it there were 303 reviews. I could find few which were complementary. The other "As Seen On TV" site seems to be purely promotional. There are also many sites that seem bogus to me and may be part of a web campaign to flood the Google result pages with glowing reviews and opportunities to purchase EasyFeet.
Why did I waste so much of your precious time with that? Sorry, I have no amusing excuses. "The dog ate it" is not going to work on this occasion.
I'll try to do better next time.
* I should add a disclaimer here. The US Constitution does not, by any stretch of the imagination, guarantee happiness. What it does seem to imply is that we have an inalienable right to pursue happiness, which is an altogether different thing. Any fool can see that we are, with supreme effort, pursuing happiness with the vigor of a pack of bloodhounds. We are absolutely relentless in our pursuit of earthly bliss. The glitter of terrestrial Nirvana (not the band) glows like a beacon in the distance. Alas, few of us actually get our fingers through the brass ring.
I've stopped praying for happiness. I've switched to praying for wisdom. I reckon that some happiness will come packed inside.
Cubano Sandwich
------------------------
On our way out on a road trip, we stopped in at Slabtown Cider in Uxbridge for an early lunch. It's a great spot, offering fresh and delicious food, wide open spaces with a large patio, and nice ambiance.
We ordered a couple of pizzas - Margherita and Fungi (Mushroom) - that were really good, made with fresh ingredients. The truffle oil on the Fungi pizza was almost intoxicating. Yummy!
The Double Smashed Burger was topped with sautéed mushrooms, onions, bacon, cheese, and more. This was ordered with a Mixed Green Salad that was very attractive and colourful. Both were delicious!
The Cubano Sandwich was made with smoked ham, pulled pork, bacon, Provolone cheese, pickles, and maple mustard. Great sandwich, full of flavour!
Since this was the start of a road trip, we didn't indulge in any adult beverages. Maybe next time...
Slabtown Cider
Uxbridge, Ontario
With lettuce, tomato, onion, cheddar, olives, jalapenos, and pickles, on Italian herb & cheese bread. I think I found the right combination of toppings to make Subway's sandwiches a little more than tolerable. I was missing the pickles.
During our snowed-in time, Jonathan made a huge pork roast, and we spent the rest of the week eating it and re-inventing it. My favorite thing that we made with the pork was these carnitas -- he re-heated the pulled pork (which originally cooked for about 8 hours in our crock pot with beef broth, red onion, and half a dozen cloves of garlic), with taco seasoning, cumin, and more garlic, We served it with tortillas, diced onion, guacamole, and taco sauce. FANTASTIC.
Feb. 13, 2010
44/365
Yesterday my wife texted me at work asking me what I wanted to make for lunch today. After checking out a few recipes online I discovered this bbq sauce recipe. I ended up making this and letting it sit over night. This morning, I went to the grocery store and bought a rotisserie chicken. I shredded the chicken mixed the sauce with it..It turned out great! Here's the recipe.
1 1/2 cups prepared yellow mustard- I used Koops
1/2 cup packed brown sugar
3/4 cup cider vinegar
3/4 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste
In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.
Shot this coming out of Bono's Barbecue, my favorite place to eat, this afternoon. This is what Crepe Myrtles look like in November in Florida.
with coleslaw
A very substantial lunch - but not pulled pork as we know it, Jim. More like roast pork - loin I think - rather than slow cooked shoulder with loads of barbecue sauce. Tasty, all the same.
Crystal, Minnesota - July 21, 2019: Classic cowboy hat old-school style Arby's Roast Beef sign for the fast food restaurant. Portrait view
365
1.31.13
Nothing really awesome happened today... except for this.
This is from CarterQue in Mt. Airy, a local BBQ joint. Specifically this is the CarterQue Burger. Pulled Pork, Bacon, and Cheese adorn it. It looks like a heart attack on a bun and essentially was.
Copyright (C) 2013. Ryan S Burkett. All Rights Reserved.
Today's bento is not very fancy-looking but it's 100% homemade. This is an assemble-at-lunchtime sandwich (or burger) bento:
Focaccia-style buns, pulled pork and a few thinly sliced cocktail tomatoes, and fennel avocado salad with capers.
Both the pulled pork and the buns were prepared last night. I was in a bit of a hurry this morning so it's probably not as neatly packed as it could be, but as my grandfather used to say, "it's going to end up thrown together once it's in your belly anyways".
I love road trips. One reason is you get to learn so many interesting facts about the areas you visit. I never heard the term "Boston Butt" and honestly, the term conjured up some interesting images. Boston butt, or pork butt, is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. It has nothing to do with the hind end of anything!!
Boston butt is the most common cut used for pulled pork, a staple of barbecue in the southern United States.