mitchells Posted June 14, 2016 Share Posted June 14, 2016 Here are some contest ribs: I have a few pictures of the trophies around somewhere. 1 Quote Link to post Share on other sites
joethefoodie Posted June 14, 2016 Share Posted June 14, 2016 You even bring good knives?! Quote Link to post Share on other sites
mitchells Posted June 14, 2016 Share Posted June 14, 2016 You even bring good knives?! If your cuts aren't clean the judges knock off points! We'd sharpen the knives after slicing each rack. We learned the hard way! The first year I did this our team came in 23rd out of 25 teams. We were hopeless. The following year we came in 2nd and it included several professional teams. And it was run with official KC BBQ rules with legit KC BBQ judges. Lots of pressure! And PS, the Weber smokers are great. We used 3 Webers and beat the pants off a bunch of teams with smokers than ran into the thousands. Quote Link to post Share on other sites
joethefoodie Posted June 14, 2016 Share Posted June 14, 2016 I like the disposable glove. On one hand. While the ungloved hand looks like a lobster claw around that rib! Quote Link to post Share on other sites
Anthony Bonner Posted June 20, 2016 Share Posted June 20, 2016 I tried Arrogant Swine yesterday. I quite liked it and would go back, although I think selectiveness in ordering is your friend. I'd probably just get meat. Maybe slaw, although even that I'd prefer w/o raisins. That isn't to say its perfect. The whole hog did have enough "other bits" in it for me. No little nasty bits or hard pieces of skin. I don't know what he's doing. He's also adding pork rinds to get that textural thing going on, but its a bit weak for me. The outside brown is good too. Nice setup Quote Link to post Share on other sites
joethefoodie Posted July 14, 2016 Share Posted July 14, 2016 Zachary Feldman reviews two barbecue places in Brooklyn, and likes them both. As a matter of fact, he practically kvells about Izzy's Brooklyn Smokehouse; kosher barbecue in Crown Heights! Of the brisket, he notes: Eidelman's is remarkable — and it'd better be, at $40 per pound. Enticingly tender, it's coated in so much spice that it hardly needs the restaurant's piquant tomato-based barbecue sauce. (Eating the fattiest cuts was almost as much of a religious experience as my bar mitzvah.) In March, Eidelman took second place at the third annual Brisket King of NYC competition. The man who bested him? His mentor, Texas-born Ari White of roving kosher barbecue outfit the Wandering Que. The other is Joeper's Smokeshack, out in Mill Basin. Take the not-so-subtle hint and order Memphis-style ribs smoked in Pandolfo's custom-built pit for over four hours until their dry rub is almost blackened. The autodidact's technique produces juicy, highly porky meat. And at $22 for a whole rack, they're a serious bargain that, by themselves, warrant the trip to this corner of southern Flatbush Avenue. I see a trip to both of these joints in the not-too-distant future. Quote Link to post Share on other sites
Melonius Thunk Posted July 14, 2016 Share Posted July 14, 2016 Looking forward to putting Brooklyn on my map once I can ride the subway. Quote Link to post Share on other sites
Wilfrid Posted August 22, 2016 Author Share Posted August 22, 2016 I tried a beef sandwich from Arrogant Swine at the Hudson River Park Blues BBQ event on Saturday. The whole hog "wasn't ready". It was good; I haven't seen beef on the restaurant menu. A pulled pork sandwich from Dinosaur was kind of bland. Quote Link to post Share on other sites
Suzanne F Posted August 22, 2016 Share Posted August 22, 2016 Dinosaur is not good. (Not to my palate, anyway.) Quote Link to post Share on other sites
Wilfrid Posted August 23, 2016 Author Share Posted August 23, 2016 Never a winner for me. The other options were Mighty Quinn which had a long line, and a Gansevoort place which was off my radar. Quote Link to post Share on other sites
joethefoodie Posted January 29, 2020 Share Posted January 29, 2020 No rush I'm sure, but close to Sneakeater's hometown ancestral homeland... DangBBQ In Seaford. Quote Link to post Share on other sites
GerryOlds Posted January 29, 2020 Share Posted January 29, 2020 I'd like to see more non-diner restaurants take over fallen diners. The architecture should be preserved. The only other one I can think of, though, is Biscuits and Barbecue in Mineola. Quote Link to post Share on other sites
joethefoodie Posted January 29, 2020 Share Posted January 29, 2020 Yes, the classic diners are just great. Here's one I really like - a total original, from the Worcester Lunch Car Company... Quote Link to post Share on other sites
Orik Posted January 29, 2020 Share Posted January 29, 2020 Very few of them are up to current code, so you need to either ship them to counties that are friendly to grandfathered death traps, or do a lot of very expensive retrofitting. 1 Quote Link to post Share on other sites
joethefoodie Posted January 29, 2020 Share Posted January 29, 2020 My guess is the ones in Worcester are grandfathered and/or have been brought up to code. Though man they can be pretty tiny inside. Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.