Bubba's in North Carolina (@ the Outter Banks) JB's Smokehouse in Western North Carolina Montana's in Mississippi These are three of my favorite places for Ribs, could you suggest others? Rich in PA From [email removed] Tue Oct 8 23:42 EDT 1996 To: Subject: BBQ in South Carolina X-Msmail-Priority: Normal X-Priority: 3 Mime-Version: 1.0 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset=ISO-8859-1 Content-Length: 3143 Went to see my son and his new wife this weekend. They took us to eat at a place called Sims in Duncan SC. Sim's is a small BBQ place with maybe 10 or so tables. Each table had not one but four different BBQ sauces. One labeled "hot" a typical red sauce with a good solid tongue tanner but not to hot for most folks. The second was labeled "mild", and it was a good smooth tasting red sauce not to sweet and not to bold. The third sauce was another red sauce with no label but this sauce had an obvious oil base to it. The red translucent fluid filled the very top of the bottle requiring it to be shaken not stirred. This sauce was about as sweet of a sauce as I ever tasted and to my taste a little to sweet. The third sauce was what I had come for, a mustard base yellow sauce sweet, tangy and with a good bit of a vinegar bit. We had placed our order at the counter with the lady who if I was to guess was the owner-cooks wife. Nice people all the way around. I looked around at the people at the other table, curious as to they were, and maybe catch a glimpse of what kinda of people live in South Carolina. You can't help but see just a little rebel gray, if you let yourself drift just a little. I was glad to see the ladies coming with the "Q", a good time to move on to why were here. Sometimes I wonder if anybody is watching as I inspect the presentation of the Q and its side dishes. It must look like a moment reverence waiting for that perfect moment to arrive. That moment when the deed is done. What's this I thought, no outside, was it just my plate. I look around at the other plates, no signs of outside meat. HHHHMMMMMM I will have to ponder on this later. I figured by now if I don't go a head and take a bite the lady at the counter might think I am some sort of BBQ SPY. First the sauce. I had previously squirted out a nodule of each sauce for the finger test. As with all finger tasting test, its no time to labor on any thought about were that fingers been. At this time you must rest assured that any possible finger indiscretions have been promptly and adequately delt with, depending on good old soap and water. Some of you boy's out there might want to consider taking several steps beyond good old soap and water(depending on the indiscretion). As you well know with a selection of sauces making the right choice is not a matter to be taken lightly. After tasting each sauce separately I was down to two, the "HOT" and the "MUSTARD" base. The obvious had alluded me. Anyone with good since would just dip each individual bit in a different sauce each and every bit. The game was on, the first bite with the mustard sauce left me with even more complex issues. The Pork had a sweet smoky taste. Question would this rather subtle sweet smoky taste be there with the other sauces. Asked and answered, it was and it was good. That smoke taste was very smooth and sweet no bitterness, no absolute give away taste or smell. Nothing exotic but just plain good. We left Duncan and drove back to Greenville. I told my son turn around I have to find out what type of wood or woods Mr. Sims is using. NOW I KNOW DO YOU?
Barbecue
Ribs.... Who makes good Ribs ???
Cafe Tattoo in Baltimore Gates in Kansas City the other place in Kansas City (well, it's late!) forget the name in Cairo IL but there's only one, now; "downtown" Liz Dunbar Baltimore MD [email removed] From [email removed] Mon Oct 14 21:11 EDT 1996 To: [email removed] Subject: Re: Kansas City trip Content-Type: text Content-Length: 397 > I read somewhere that KC has over 60 BBQ joints. When I first moved > down there, my friends & I hit a new place every weekend, it was rare > that we were disappointed (like KC Masterpiece) at any of them. I had great ribs once at Johnny's Hickory House in Shawnee Mission, KS. I think it's also Remus Powers' neighborhood BBQ joint, and that's a strong recommendation in itself. el From [email removed] Sun Oct 13 20:35 EDT 1996 Comments: Authenticated sender is To: "Phillip O'Reilly" , [email removed] Mime-Version: 1.0 Content-Transfer-Encoding: 7BIT Subject: Re: Kansas City trip Content-Type: text/plain; charset=US-ASCII Content-Length: 2875 I lived in KC for 6 years before moving back to Minnesota. The thing I'll miss the most in KC is BBQ and the Chiefs. Someone already mentioned Gates & Bryants. I love Bryants BBQ, but be sure to try their fries. There fried in lard and are oh so good! Also, Gates are in several locations so find one near you and be ready to order as soon as you walk in the door (a wink to those who know!) Some of my other favorites: Haywards in Overland Park on the NE corner of Antioch & College Boulevard. This place actually has ferns but is great anyway. I like the pit special for lunch. Smokestack BBQ in Martin City, NE corner of Holmes & Hwy 71 (just south of KC) Sneads is South of Martin City. Very good and hard to find. Get directions from someone if you want to hit that place. Amazing Grace's is on Main St. somewhere around 39th St. on the west side of Main. It's in the Grand Emporium so look for the Grand Emporium's neon sign, not Amazing Grace's (Voted one of the countries top 10 blues bars many years running so try to find time to stay awhile.). THe red beans & rice are not to be missed. Boyd's & Son's on Prospect & 55th is great but I don't know if they are still around. They burned down twice and don't know if the every rebuilt again. I would also suggest going to one of the big grocery stores and stocking up on local sauces. Do yourself a favor and AVOID KC Masterpiece. The sauce is sickly sweet and the place lacks any sort of atmosphere. I read somewhere that KC has over 60 BBQ joints. When I first moved down there, my friends & I hit a new place every weekend, it was rare that we were disappointed (like KC Masterpiece) at any of them. The sauces are tomato based and typically spicy. Order burnt ends at least once, they're a local favorite that I haven't seen too many other places. Burnt ends (or brownies) are the end cuts of brisket and pork which are cut up into chunks. They are usually charred & chewy & are quite good. As far as steakhouses I could recommend The Golden Ox, The Herford House, and Houstons (great prime rib!) Give us a report on where you go & how you like it! On 13 Oct 96 at 14:14, Phillip O. wrote: > `I am being sent to K.C. for a week long conference on Oct 20-25, any info > on some good Q or steakhouses would be greatly appreciated. Also if there > are any people to get in touch with about K.C. contests, that would be > great. Down south in Ms. we use MIM, some new or different rules or ideas > would be nice. > > Thanks > Phillip > -------------------------------------------------------------- Patrick Lehnherr Kaeding & Associates, Inc. 7300 France Avenue South, Suite 330 Minneapolis, Minnesota 55435 Phone (612) 831-0317 Fax (612) 831-2179 --------------------------------------------------------------
The best that I've ever tasted (by a long shot) are at the Montgomery Inn, Cincinnati. They melt in your mouth, baby back style, a sort of sweetish sauce with a hint of vinegar, served with special potato chips. They can even be shipped cross country...just reheat them and add sauce that they come with. =========================================================================== Nelson G. Rich | E-mail: [email removed] Department of Mathematics & Computer Science | Voice: (716) 389-2662 Nazareth College | FAX: (716) 586-2452 4245 East Avenue, Rochester, NY 14618-3790 | WWW: http://www.naz.edu/ U.S.A. | "Only the educated are free." ===========================================================================
Elizabeth D. wrote: >Cafe Tattoo in Baltimore >Gates in Kansas City >the other place in Kansas City (well, it's late!) >forget the name in Cairo IL but there's only one, now; "downtown" >Liz Dunbar >Baltimore MD >[email removed] angelos rest. in fort worth texas a must
Someone wrote: : The GA Pig (Brunswick, Ga.) Oh my, yes! Was just there on Sunday, a run down log cabin just off I-95 Exit 6 in Ga. Your mouth starts to water from the smell getting out of the car: pine forest, camp fire and bbq. $8 for the rib dinner. Shorty's in Miami ain't bad either. From [email removed] Thu Oct 17 15:47 EDT 1996 To: Subject: Re: Local Boston BBQ News X-Msmail-Priority: Normal X-Priority: 3 Content-Type: text Content-Length: 4640 ---------- > From: Mike Roberts > > ----------------------- > Jake is back. A good article in the calendar section of the Globe today. > Jake of Jake and Earl's, streets of Dorchester and other environs has > opened Jake's Boss BBQ in Jamaica Plain. He's being backed by some of the > other BBQ people, Schlesinger et.al. Sounds like a field trip to me. Its > an interesting article with even a couple of BBQ hints. > > It is my understanding that Jake has the smoker that was at The East Coast Grill before they remodeled. I read that he moved it from Cambridge over to Jamaica Plain. Here is a review that was in the Boston Globe on September 29. I am going to add it to the restaurant review section on my website. If you guys are interested is scheduling a get together there, let me know. On another list I subscribe to, FOODWINE, groups of list members in different cities frequently get together for dinner at a local restaurant. They call that a FOODSTOCK. By the way, Jake's barbecue is also still available on the menu at The East Coast Grill. Stick -to-your-ribs barbecue Jake's Boss BBQ 3492 Washington St., Jamaica Plain Telephone: 983-3701, 983-3702 Fax: 983-3703 Hours: 11 a.m. - 11 p.m., daily Credit cards not accepted Wheelchair-accessible After several years in Cambridge, the owner of Jake and Earl's Dixie Barbecue pulled up stakes at his Inman Square location earlier this month and moved the hickory cooker across the Charles River to new digs in Jamaica Plain. A rib-lover's paradise, Jake's (named for owner Kenton Jacobs of Mattapan) is an unpretentious, mostly takeout establishment where the air is funky and down home. The mammoth head and neck of a raging bull with flaring nostrils stares down from a far wall and blues music blares from the speakers. There are tables inside for patrons who don't mind eating amid the bustle of this busy place. Ribs here are not to be confused with the fare served at restaurants that purports to be barbecue but falls short of the objective. Ribs at Jake's ("Earl retired," says Jacobs, by way of explaining the restaurant's name change.) are slow-cooked over hickory, mesquite, oak and cherry. They are rubbed with a dry mix of spices including chili pepper, curry powder and cumin pepper, instead of slathered with sauce. The meat is so tender it almost falls off the bones, and it's especially lean. Portions are accompanied by a container of sweet or hot sauce so the customer can season to taste. Besides ribs, Jake's offers sandwiches: chopped barbecue, brisket and sausage, served with slaw and beans ($4.50). Think twice when ordering the West Indies sausage, which is spiced with hot peppers. By the second bite, your mouth will feel as if you have swallowed fire. Jerk chicken dinners are $7.50, and smoked chicken is $6.95. For the jerk chicken, Jacobs says, "I use as many spices as I can get my hands on. We've got basil. We've got thyme, rosemary, allspice, oregano, cumin. I use white vinegar, I use a fruit juice, salt, cayenne pepper" as well as another pepper that he says is "the hottest pepper that's grown." Also available as dinners are pork ribs ($8.50), beef ribs ($7.95) and brisket ($8.50). Dinners come with a choice of two side orders, including coleslaw, potato salad, collard greens, macaroni and cheese and pinto beans. There are any number of combination plates. The largest, the Boss's Plate ($14.95), includes one-quarter smoked chicken, four pork ribs, two beef ribs, a 2-ounce serving each of chopped barbecue, brisket and Louisiana sausage. This could easily satisfy two people. Barbecued creations are also sold in bulk. Pork ribs go by the slab ($17) or the half slab ($11). There are also whole beef slabs ($11.99) and chopped barbecue by the pound ($9.95). There are boxed combinations. The largest, the Big Bad Boss's Box ($79.95), includes a pound of chopped barbecue, a pound of barbecued brisket, one slab of pork ribs, one-half jerk chicken, one-half barbecued chicken, two links of West Indies sausage, one quart each of beans and coleslaw, corn bread and buns. It serves eight people. Jake's is across the street from English High School, near Doyle's restaurant. Parking is a problem, but not an insurmountable one. Though Jamaica Plain boasts a vibrant mix of restaurants, the neighborhood lacked a barbecue place until now. Cambridge's loss is JP's gain. Review by: Alexander Reid, Boston Globe, September 29, 1996 Garry Howard, Cambridge, MA [email removed] Garry's Home Cookin' Website http://members.aol.com/garhow/cooking.htm Eat first, ask questions later! From [email removed] Fri Oct 18 13:47 EDT 1996 To: Subject: Re: Local Boston BBQ News X-Msmail-Priority: Normal X-Priority: 3 Content-Type: text Content-Length: 4119 This is the review of Jake's BBQ that was in yesterday's Boston Globe. Available online at www.boston.com Garry Howard, Cambridge, MA [email removed] Garry's Home Cookin' Website http://members.aol.com/garhow/cooking.htm Eat first, ask questions later! "The boss of BBQ is back, doing brisket business in JP" Cheap Eats Review by NATHAN COBB, 10/11/96 JAKE'S BOSS BBQ 3492 Washington St. (click for map) Jamaica Plain 983-3701 Hours: Tues.-Sun., 11 a.m.- 11 p.m.; closed Mon. Good Choices: Brisket, chopped pork, smoked chicken. Credit Cards: None. Access: Street-level entrance, all facilities on one floor. We've always been fond of Jake's superb brisket. The professional wanderings of Kenton Jacobs, aka Jake, have become something of a legend on the local barbecue scene. The onetime airline employee began by peddling his well-regarded smoked meats from a homemade rig on the streets of Dorchester during the 1980s. By 1991 he was operating Jake's Q-4-U in Mattapan, and was later involved in Jake's Boston Barbecue &Barin Lynn. Both operations failed, but Jacobs' culinary reputation sizzled. Most recently he was pitmaster at the late Jake & Earl's in Cambridge, a closet-sized operation with a dedicated following among sauceheads. But Jake is not through. Last month he opened Jake's Boss BBQ in Jamaica Plain, an informal and mostly takeout operation tucked between Doyle's ancient saloon and the Midway Cafe. His financial backers are a gaggle of local restaurateurs and foodies, a group that includes Chris Schlesinger of the East Coast Grill in Cambridge (his old boss at J&E's) and Robert Gregory of Redbones in Somerville. These folks are motivated less by profit than their desire to see Jacobs succeed, i.e. stay in one place. Say this for Jake's Boss BBQ: It smells great. The huge made-in-Missouri smoker is working hard, its round firebox filled primarily with hickory and mesquite. That's Jake himself behind the counter, in the house T-shirt and cap, a pencil over his ear. There's neon in the windows and a massive foam-and-plywood bull bursting through a crimson wall. Looks right, feels right. And the food? This is good barbecue, although we encountered a couple of missteps that we'll get to in a moment. Meanwhile, we've always been fond of Jake's superb brisket, and it's still as good as brisket gets: lean, and remarkably moist for meat that's spent up to 14 hours next to the fire. The chopped pork is just right, too, meaning it's obviously cooked in a vinegar-based sauce that's the key to this Carolina tradition. And the smoked chicken is juicy, smoky and full of flavor. (We didn't order the spicy jerk chicken, but the small sample offered to us suggested a feisty dish worth returning for.) Now the flaws: Our meaty and tender pork ribs were served almost cold, a mistake we'll chalk up to a bad night behind the counter. And our Louisiana andouille sausage had little fire or taste. Most seriously, our massive beef ribs were too fatty and without the flavor we're used to getting from Jake. Barbecue being more art than science, maybe they'll be better next time. Jake dry rubs most of his meats with a mix of spices - key ingredient: dry molasses - before cooking. The saucing is up to you. You can have it on top, on the side or not at all. The two basic, tomato-based sauces are hot and sweet. They're both thin, both lively. There are also honey mustard and cranberry mustard sauces, primarily for the large, tasty chicken wings. You can order your food in a variety of sizes: sandwiches ($4.50-$5), dinners ($5.50-$8.50), combo plates ($11.50-$14.95) and bulk ($9.95-$79.95). The dinners come with a choice of two side dishes. We recommend the perfectly cooked collard greens and especially the wonderful pinto beans laced with bits of brisket. Jake's has seating for about 20 people at small tables, but the boss says about 60 percent of the business is takeout. Some folks carry their barbecue next door to the Midway Cafe and watch sports on TV. Like us, they believe life is sustained by the Three B's: barbecue, beer and baseball.