The audio file for my Tuesday June 24 appearance on the Dan Rodricks radio show is available - dl here, or listen to it below. A couple of things occurred to me after listening to the whole thing - I talk way too fast (next time no coffee beforehand), I have a lot less bass in my voice than I’d thought, and what the hell is Motreal-style BBQ? Also, I am researching Baltimore pit beef even more ardently to get a decent wiki page together. Any help would be welcome! As such, I’ll be cooking a top round tomorrow and will post the recipe and results forthwith.
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Yet another brake-screeching stop in the interest of pit beef. On our way to Big Bad Wolf BBQ on Harford Rd., I caught Mc-N-Mc’s {pronounced “mick-n-mick”) sign out of the corner of my eye. Hopes of stumbling upon the mythical unheralded, really real bbq joint were dashed when we walked in to find what seemed to be a typical, if slightly more run-down, example of a pizza/sub place.
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9319 Baltimore National Pike, Ellicott City, MD 21042
So this is how dedicated I am to my pit beef census. I picked up a couple sandwiches on my way back from CarterQue, my belly heavy with pig meat. It wasn’t easy stopping to get yet more meat, further delaying a much-needed itis-induced nap. The Canopy has been around for a looong time, but I hadn’t been in a couple years. They bill themselves as a ” barbecue restaurant”, which it really isn’t - unless you count pit beef as Baltimore’s native variant of bbq, and there is a valid argument for that. Well, I’m on the fence about this
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Today’s digging/redditing session led me to this video of presumptive Republican presidential nominee Senator John McCain (henceforth referred to as pRpnSJMcC) on Jimmy Kimmel attempting to talk smack about his barbecue skills:
Kimmel’s cliche, waka-waka zinger aside, I think it’s clear pRpnSJMcC hasn’t barbecued a rib in his life. Actually, that’s a pretty strong statement given how long he’s lived, but certainly not in a good long while and not on a regular basis.First, there’s the staccato stammering, excessive blinking, and repeating words to buy himself time to make shit up. Usually clear signs of prevarication, but I will concede that in pRpnSJMcC’s case, it could be attributed to his general suckiness at public speaking and/or general weirdness. I digress, but the guy looks like he’s wearing an Edgar suit when he tries to smile doesn’t he? Anyway, more telling is his boasting of being a “barbecue…grill…person”, not just because of the bad grammar, but because an actual “barbecue…person” would not include grilling in his/her skill set, and certainly not place it on par with barbecuing. Furthermore, people even halfway serious about barbecuing can instantly rattle of a detailed description of how they make their ribs. It’s true, go ahead and test it. PRpnSJMcC on the other hand, can only manage to blurt out a few obvious keywords.
Upon further analysis, I guess Kimmel could have been trying to stanch the bleeding and bail pRpnSJMcC’s ass out by lobbing that tired punchline. Conclusion, I call bullshit! I don’t think John McCain knows jack about barbecue, which isn’t so bad, but lying about it is class-A douchebaggery.
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To borrow the old school eloquence of Martin Payne, that is. Dan Rodricks graciously invited me back on his radio show on 88.1 WYPR today to talk BBQ. Last time was a blast, when we somehow spent a whole hour talking about crab cakes (dl here, or listen to it below). And yet again, it was a great time, but how can one go wrong when one shows up with a cooler full of smoked ribs? Afterwards the awesome staff got to get their chow on, and my own ribs even managed to garner some positive remarks. Thanks yall! A podcast of the show should be available here at some point. I forgot to take pics again this time. I suck. Also, speaking of blowing up, a true bombshell today - there is no Wikipedia page on pit beef? Such a travesty! Don’t worry folks, I’m on it.
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I have to admit that I have been questioning the integrity of my pork rub lately. I’ve been eating A LOT of ribs lately, and the rubs all seem far less flavorful than mine. I can only suspect this is to allow the “pork flavor” to “come through”. I use shame quotes because I generally consider such statements utter cop-outs. I happen to like my meat well-seasoned, and BBQ has always meant the presence of a high sweet/savory ratio. I am beginning to think my rub, and resulting ribs, are quite non-traditional.
In any case a few months ago, after maybe three years of pretty slapdash experimenting, I decided to document, as it were, one particularly good combination:
Writing down recipes is for chumps! Well not really, but this is more fun and less work all at the same time. The astute will be able to
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