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Showing results for tags 'Barbecue'.
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I go through reservation websites all the time, hoping to find a new restaurant with outdoor dining. That's how I found Ruthie's All-day on Opentable. And then I read a piece on the restaurant by Eater. They also have free parking - that clinched the deal. So I ordered Wood Grilled Oysters with yuzu kosho butter. I had no idea what yuzu kosho butter is but what the heck! It turned out to be delicious - I only wish the oysters were bigger. The Wood Grilled Striploin with chimichurri was less magnificent (not a great piece of meat compared to the ribeye I've been buying at Balducci's). But a good selection of sides. I chose broccolini and braised greens just to make sure I got enough fiber. It's priced to be a neighborhood joint so there were families with babies and young children.
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I second what Dean said. I started to eat the worst sausage I have ever put in my mouth at the Columbia location. It reminded me why I have said many times that, just because someone knows how to smoke meat it does not mean they know how to make sausage. The skill-sets have nothing in common, yet more often than not the barbecue places that say they make their own sausage almost always disappoint. (I'm looking at you, Monk's BBQ).- 4 replies
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Thanks for the tip on whether mutton BBQ is driving out of the way for (notwithstanding your completely off-base take on Popeyes 😉).
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I've been to Fat Pete's twice in the past month. It's not far from one of the office buildings I work at, and I wanted to give it a try. You don't have to, because I did. Obligatory catering truck is usually parked across the street from the 18th St location, which is located almost next door to Taberna del Alabardero. From its splash page: "We are not Texas and not North Carolina nor Memphis or Atlanta, we are 'life is short, so we make it the best you possibly can so you never forget it' kind of BBQ." Yes, you can never forget it. But "best" it is definitely not. I have had the pulled pork (tasteless and dry), the ribs (chewy and forgettable), and the brisket (tough and dry). What look to be homemade sauces in squeeze bottles are only somewhat of a palliative, or at least they add some moisture and flavor. The sides are at least edible, with the vinegar cole slaw and the collard greens standing out. The cucumber salad is watery. No alcohol, which makes matters even worse. Enjoy your Pepsi products with the District's most mediocre BBQ. -
I was surprised there wasn't a thread on Sweet Fire Donna's. Website: www.sweetfiredonnas.com/ Hours: Walk-up Counter: Sunday - Saturday 11am - 10pm Bar: Sunday - Thursday 11am - 12am Friday & Saturday 11:00am - 1:00am Late Night Bar Menu: Sunday - Saturday 10:00pm - close Online Ordering Available. This place was humming for lunch with lots of take-out and eat in orders, luckily tables opened up quickly as it isn't huge inside. I had the Carolina chopped pork sandwich with coleslaw. I thought it was pretty good for NC pulled pork. Vinegar sauce was good, pork was chopped, but still had some texture. Hubby might even find it acceptable, it was good enough I would take him to try it. I also had a free side (note the word of the day on FB or Twitter) of skin on potato salad that I thought was good, it had a little pepper in it and wasn't too heavily dressed, although definitely there. Anyway, parking over in that area isn't the easiest, but I got a street space not too far away during lunch hour, so I was happy with myself.- 7 replies
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Spark is a restaurant located on the border of NE and NW DC. I don't know what neighborhood it's in, but it's in a gentrifying neighborhood. You have to hunt for street parking, which was plentiful at least in the morning, before the restaurant opened at 11 a.m. I ordered some jerk brisket ($17) and some smoked bone marrow ($16). I'm not sure how the brisket was "jerked," but it was moist and well seasoned (but definitely not spicy-hot). It's a change of pace from Texas BBQ brisket (but not a superior product to Hill Country/Texas Jack). I don't know why I keep ordering bone marrow. I've never been a fan of bone marrow, and I don't need the fat (it is 84% fat). In this case, an order consists of 3 halves of bones and 3 pieces of grilled bread. Something to cut through the fat probably would've helped. I should've ordered some fried bread instead. And I wish they have salt fish.
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Stopped by Smoking Kow for a late lunch today. They opened earlier this week. The place is pretty small, with about four picnic tables to eat at inside. They didn't have wings, tacos or ribs today, which was too bad. I ordered the two-meat platter with pulled pork and brisket, along with barbecue beans and mac and cheese. I also tried all of their sauces. I believe they were: original, vinegar, mumbo, chipotle, and gold. I thought the pulled pork and the brisket were both good, though they didn't provide a lot of it for a platter. I also thought it strange that the brisket only comes chopped. It made me suspicious that they're trying to cover up something, because that's why I do when my brisket turns out dry. Of the sauces, I enjoyed the chipotle the most, especially with the brisket. I really enjoyed their barbecue beans. They're red and white beans with a vinegary sauce that has a lot of interesting flavor to it. Can't wait to try that again. The mac and cheese was creamy, fine, nothing to really write home about. Overall, I'll definitely give this place another chance. I think the transition from food truck to restaurant will probably give them some growing pains. The menus (and meat portions) seem more geared toward sandwiches, which makes sense for a food truck. Hopefully they'll have brisket slices and ribs in the near future.- 21 replies
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2 new BBQ places opened in the Heights over the past few months (Willow's and Victorian), and I finally got around to trying one. Scott Sandlin wrote a glowing review over on Houston Food Finder, and I largely agree with him. We got a couple 2 meat plates, with brisket, ribs, and turkey. The brisket was nicely done, moist, with well-rendered fat. Assertive pepper bark, just as I like it. The ribs were similarly seasoned, and juuuuust a little on the tough side. Not "tough," just not quite as tender as I'm used to. The turkey was very well done - juicy and so, so deliciously smoky. Sides were pretty good, and all had a bit of spice to them. Creamed corn had bits of jalapeño, but when I want creamed corn with BBQ, I still think Killen's. The potato salad is mustardy, with a bit of creole spice. Charro beans are chock full of diced chiles. The "Flaming Lips" slaw was not quite as spicy as I'd been lead to believe, but was a nice counterpoint to the richness of the meat, and a nice alternative to a mayonnaise-based slaw. Overall a solid choice, and though we got it to go (I'm still struggling through the flu, and have no business being out in public), I think the best way to enjoy this is with a couple beers outside at Big Star. -
Head out to Branded72 barbecue in Rockville Md to hear Rhythm Bandits, The Crimestoppers; and eat some decent local 'cue.
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Liberty Barbecue, the newest enterprise of the Liberty Tavern/Lyon Hall/Northside Social folks, had its Grand opening last night in Falls Church. Located In the space most recently occupied by Famous Daves on Broad Street. The schedule for the rest of December is unclear, but they say in January they will be serving both lunch and dinner 7 days a week. Full bar with a small but adequate wine list, and, of course, a nice selection of beer. Wi-Fi is also provided. I had a quarter slab of ribs which were very meaty, perfectly cooked, but could have used a touch more smoke. The sauces need some work -- appeared to be commercial rather than house made. They had a band, but I didn't stick around to hear the music (I arrived at 5 when the doors opened, and the music wasn't starting til 9 -- call me a light-weight, but I had to go home). The place is totally concrete so if you're sensitive to noise, better bring ear-plugs. All-in-all this is a welcome addition to central Falls Church, and I expect they will have as much success as their other ventures have enjoyed. Wishing the best of luck in the New Year!- 17 replies
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Well! My thoughtful assistant has brought me two pounds of brisket and one sausage link, all pre-cooked in the pit, from Smitty's Market - has anyone tried this before? It was just delivered from Texas, cooked yesterday I believe, and will be reheated perhaps tonight. She went to college in Austin, and says it's her favorite brisket - she's still quite young, but is also a hardcore food-hound. (Allow me to get a plug in for Operation Honor our Heroes.) -
Was jonesing for Korean so I loaded up the kids and we went to Tosokchon for a late Sunday Lunch. We all thought is was Fantastic. Seafood Pancake was top notch and not too greasy. I didn't get the dumplings since I hesitated and the kids killed them. Bibimbap was pretty standard the noo roong ji crispy rice element was well developed in it, the Soondae Guk was a wonderful broth and the requisite blood sausage and other offal bits in it were worth the gout flare up potential. The Noodle Soup with Clams was a delicious soup with wellmade, chewy noodles and way too many clams for the price. The star of the meal was the Gamja Tang. The soup was so well developed; spicy, sweet, robust with julienne vegetables and an abundance of beautifully cooked pork, a few carrots and a chunk of potato. So good, I really am looking forward to being a little under the weather and letting this stew cure me sometime this winter. There was some banchan, kimchi was delightful. My wife didn't quite understand the toasted rice water/tea they served us throughout but we all grew to find it quite refreshing. 2beers, 2 apps 4 entrees $71 before tip. I may go back for Gamja Tang tomorrow
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Anybody have information about the new management team and renovations underway at Kenny's? Additional context from a Craigslist ad: "KENNYS SMOKE HOUSE is currently under new ownership is undergoing complete renovations including menu changes to better serve our community with authenticate quality BBQ and smoked meats. We are planning to relaunch an entirely new experience and look before July 4th with redesigned interior\exterior, menu enhancements, beer garden and craft beers. Must be able to start mid June." -
I can't believe I haven't started a thread for Pinkerton's yet. We've eaten here a half-dozen times by now, and find new things to love with each visit. Up until now, we haven't hit a major line situation, though with them making the latest Texas Monthly Top 50, that may change. Unlike most Central Texas BBQ places Pinkerton's not only serves beer (with $1 beer Thursdays), but has a full bar which stays open late even if they've sold out of meat. The brisket here is a solid rendition, and an order I never go without when we're here. I've never had a dry piece, though there was one time it was tender to the point of mushiness. Haven't had anything similar before or since, so it must have been an aberration. The pork ribs here are certainly tender, though they are a bit too sweet for my tastes. Others (in my own family) disagree. The beef rib I had on our last visit was massive and excellent. No reason it wouldn't hold its own with the big boys in Taylor, TX. Sides are standard, elevated by an extra mustardy potato salad and the ultra-rich duck and sausage jambalaya. The vibe here is friendly and low-key, with communal tables inside, and corn hole boards and picnic tables outside.
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A recent visit for lunch put The Pit Room into contention among the best barbecue in the Houston area. Starting with the standards: the brisket was moderately to heavily smoky, with a great peppery bark, and well-rendered fat. Sliced in front of you as you order, I asked for half moist, half lean. Both were fantastic, though I'm a sucker for the fattier cuts. Pork ribs had a similar peppery bite and were tender without being mushy. I'd have a hard time choosing between these and the ribs at Gatlin's when they're firing on all cylinders. Of the three house-made sausages, I went with the venison. Taste-wise, this was a hit, though I prefer a little looser of a link. These are very dense. I'll opt for the jalapeño on my next trip. The meats are served with a piquant sauce that, while not at all necessary, made for a nice addition on every few bites. There are a few non-canon twists to the menu here that really identify this joint as a Houston restaurant, rather than a generic Texas barbecue place. One of these is an appetizer of freshly fried chicharrones drizzled with a house hot sauce (like e a slightly more vinegary and spicy Cholula). If you're with a group of 4 or more, go for these for sure. For just 2, the serving size was just too much. It'd be nice to be able to order a half-size order of these. The option for Elote and charro beans as sides (among the standard cole slaw and a nicely done mustardy potato salad) also makes this place feel like home. The tacos served on freshly made flour tortillas made from rendered brisket fat have been highly touted, but I couldn't fit anything else in on this trip. There are a number of local brews on tap and in cans and bottles, and a accoutrements bar with pickles, escabeche, and salsas. FYI, by 12:30, the place was full with a growing line out the door, but it seemed to move pretty quickly.
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This took me by surprise as this news was highly anticipated for anybody who had grown to love his work at DCity Smokehouse, but it hadn't received much press. Rob Sonderman's new barbecue joint opens this Friday on Columbia Road in Adams Morgan. The article discusses some limitations he had to accept with the equipment allowed in the new space, as well as some recipes he had to leave behind in his split with DCity.- 28 replies
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I am currently taking orders for the 4th of July. Brisket, Ribs, and Pulled pork. I will be delivering from July 1st thru the 3rd. Email me for more details. I can provide sides also. ronjohnson0819@gmail.com
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Ron Johnson, aka "Smokin' Jarhead" is a former marine, now offering some of the best barbecue I've ever eaten, and absolutely some of the very best barbecue you can find in the Washington, DC area. A couple months ago, I bought three Full Racks of Ribs ($24) from Ron, and he delivered them to my front door, where they were waiting when I got home. Between me and my son, one of them didn't survive the evening; the second didn't last the week, and the third is still in my freezer, waiting for Matt to come home from college in a couple of days - the ribs freeze, reheat, and are 90% as good even after being frozen and reheated - all the more reason to stock up. Ron doesn't have a brick and mortar location, and he doesn't have a "food truck" in the traditional sense of the word; he has this huge smoker that he puts on a trailer, and brings over to catered functions anywhere in the DMV - extra delivery charges begin after 40 miles, which easily covers all of DC and the Maryland and Virginia suburbs. Ron will smoke anything from ribs, to brisket, to pulled pork, and just about anything else, and he'll bring the food to your door with a minimum order. Let me emphasize again: These are as good as any ribs I've ever had in the DC area, and that includes places like Johnny Boy's, Buz & Ned's, Chubby's, and The Pit Stop - in other words, the Best of the Best. It's unusual for me to be raving about a place that doesn't have a brick and mortar shop, but I did the same thing about Pupatella, eventually going on to declare them the best pizza in the area, which they were for a time - it's the same thing with Smokin' Jarhead: Just because there's no storefront means nothing when he'll bring your order to your door for you. If you're having a Memorial Day cookout, or a 4th of July barbecue, or any other type of house party, he'll arrive at your house with his smoker in tow, and everything will be cooked right there - no grocery store, no cooking, no cleanup - everything is done for you, and his prices are rock-bottom low. I really don't know what else to say: On short notice - one, perhaps two days, you can have the best barbecue in the area delivered right to your home. Call on a Tuesday for a Friday delivery, and the ribs will be waiting on your doorstep when you get home from a long week at work (this is exactly what I did; I've never actually met Ron - I paid him through PayPal, and the ribs were on my front porch when I got home the next day). If you're having guests over for a party, get him and his smoker over there too. I recommended this to one of our members once, who has since turned into a repeat customer, and this is a quote from him: All you need to do is write Ron on his Facebook page or contact him via his business card (below), and tell him what your needs are, regardless of the size of your order. He'll give you a quote that's reasonable enough that you'll wonder why you waited so long to do this. Ron should be in constant demand, and have a two-month backlog - that is how good his product is. Here are some facts about his meats: As a rule, he uses inexpensive cuts because the true flavor comes from his dry rub and the smoking process, but he will use whatever meats you request, so if you have a favorite butcher who makes a special cut of ribeye, or a favorite fishmonger who sells wonderful oysters, (I'm making an assumption here) he'll go there, purchase them, and smoke them for you - either at your premises or at his, followed by a delivery or drop-off. Things like hams, chickens, sausages, and turkeys are no problem, and he'll be more than happy to cater to vegetarians as well - the smoker has obviously seen meats in it before, so it would be impossible to keep kosher-vegan, but that's about it in terms of limitations. Some more factual information from Ron himself: The only other thing I want to emphasize is that supporting Smokin' Jarhead will be supporting a former Marine who was placed in harm's way to help defend our country - if you're looking to support our nation's veterans, then getting your event catered by Smokin' Jarhead is a win-win for all involved. One last thing: This is Ron's full-time job; not some hobby he does on the side. He's a professional in every sense of the word, and will bend over backwards so that you're happy. If you trust me as a food critic, I'm happy to put my reputation on the line by recommending Ron Johnson - it will be one of the safest things I've done. Support this great man - email him him right now while it's on your mind, even if you're not ready to place an order. Look at this smoker! <--- This could (and should) be your backyard at your next party! And what emerges from that smoker? Have a look: I'm proud to have a chance to support our country's veterans like Ron Johnson, but you can rest assured that if I didn't believe in his product, I wouldn't be writing this review, which is obviously a rave - that's why I included the pictures, so you can see for yourselves that I'm not just, erm, blowing smoke. Here's Ron's business card - I urge you to give him a try, even if it's just for a single rack of ribs (get dry rub - there are pictures on his Facebook page of pre-sauced ribs, and I got my order of sauce on the side so I could use exactly how much I wanted, when I wanted. It's really good sauce, too, but you don't want your ribs pre-sauced - whatever he uses in his rub is fantastic). PS - Ron, I have a suggestion: Like food trucks do, use Twitter to announce which days of the week you'll be making deliveries in which parts of the DMV. Tuesday can be Montgomery Country, Wednesday can be Arlington, etc. I'm not sure how you'd handle the specifics, but it's a thought, and one that may have some merit. That way, you won't have to run around all over town like a yo-yo. Maybe contact the owner of Food Truck Fiesta - feel free to tell him I referred you. You're also welcome to use this website to announce your deliveries (just try and keep it to "about twice a month," which is the standard we use for all businesses). Who knows? You might come up with something like this as a regular thing as your business grows. I really hope people don't simply read this post and forget about it six hours later - we have a diamond in the rough, and suitable occasions come up *all the time* (think about how many times *all you want* is some decent food in front of you, without having to trudge out to get it) - the fact that drop-off service is available is invaluable, and the fact that your meats freeze and reheat so well is also crucial. Next time I order from you (which reminds me ...), I'm going to buy in bulk like I did before, except given my track record of not having *anything* in my fridge, I may order even more next time. I hope your dry-rub is a success - that's how you'll acquire real wealth, but we're all benefiting from this early stage of your career (I have no idea how long you've been doing this, but if you play your cards right, you could be a rich man one day; it won't come from running around town dropping off orders of smoked meat). I look at this phase as a necessary evil to develop your name and brand, and something that everyone should be taking advantage of while it's still available. Keep grinding it out, but think *BIG* while you're doing it. Fall, 2016 picnic, anyone? One final word: It's not too late to remember Operation Honor Our Heroes this Memorial Day weekend - they *desperately* need both money and volunteers), Contact Christi-Ana Crews (my personal assistant) and help however you can. *Please read that post*!
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Who has tried all the Texas BBQ around DC? Hill Country, DCity Smokehouse, Texas Jack (Arlington), Smokehouse Live (Leesburg), and The BBQ Joint (is it Texas BBQ?). I don't think I've tried DCity since it changed chef and moved. Iv'e never been to Texas Jack or Smokehouse Live. Just wondering if one is consistently better than the others?
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Has anyone been to the Baltimore location? This was a staple when I was a Student at Syracuse University in the late 90's. I loved that their menu listed occasions they cater for: weddings, divorces, etc. -
Serve up some good slow cooked Ribs and or pulled pork for your Super bowl 50 party. I will also cook Brisket on request. Get your orders in now!! Get your orders in by Jan 29. Baby back ribs : $24 for a full rack Pulled Pork. : $14 per lb Brisket. : Pricing available upon request -
Scheduled to open on Dec. 7, 2015 according to ArlNow. -
Matt and I went to Blue Pit BBQ on Saturday night after a few beers at Union with some friends who recommended it. I thought the BBQ was definitely up there, better than anything I have had in the DC area for ribs and pulled pork. I thought the smoke level was good, I liked the rib rub, it was so good you didn't really even need sauce. I wouldn't have minded a spicier bbq sauce for the pork, but I ended up really liking their mustard sauce with the pork actually. Our friends didn't care for the bratwurst, of course they are from Minnesota and their parents make bratwurst so... I liked the sides, the collards tasted like collards, but were cooked down nicely. I wasn't crazy about the potato salad, I thought the potatoes were a bit under cooked, however the flavor was there. I really liked one of the coleslaws, I think it was the MD seasoning one. The cornbread was really good. They also had a great bar selection of whiskeys and bourbons, I had a Frisky Kitty cocktail that was good. A nice can beer list too, Matt had something from San Francisco he really likes, but can't find often. All in all a very good stop, especially after drinking some beer.
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Met up with some friends on Friday night to try Smokehouse Live in Leesburg. No better way I can think of to describe this place than suburban Hill Country - same system, same basic theme, very similar menus. The good - The bar area here is bright and very open with friendly service, a limited bar menu and good happy hour prices. Nice selection of bourbons, some cocktails during happy hour for $5 and a tap selection that goes beyond the Shiner limitations of HC downtown. But then... The rest - Hill Country (normally I would say so many comparisons to HC would be unfair, but they don't seem to even be trying to hide the imitation, so...) somehow manages to pull off sticking a room full of bench tables together and have it not seem totally cold and impersonal. Smokehouse Live can't say the same - plywood walls, disjointed floor plan and an oddly cramped 'market' ordering area made me miss some cheap and tacky kitsch and finished hardwood. But hey, you're here for the barbeque, right? The pulled pork was ok - not awesome, but not bad - wished it had more bbq flavor. I will admit - I order lean brisket - and am used to this being a bit more on the dry side than the 'wet' orders, but this was so dry it was crumbling apart. The beef shoulder (crod) is just a hard cut to work with - even after trimming visible tough areas I still had trouble chewing (not sure this is as much the restaurants fault as just a tough cut). Texas Chainsaw sauce was ok, though could have used more heat for being the 'spicy' version; eastern carolina was a little close to being straight vinegar for me. Please, for the love of God, if you only read one sentence in this write up, read this one: A 16oz portion of collard greens will cost you $14.25. Just to make sure we didn't miss anyone there - A 16oz portion of greens will cost you $14.25. Now to be fair, your little order card does list the price for each side in tiny little numbers inside the bubbles. Generally being a person who is not so concerned with price that I thought a side order of collard greens for two people might break me, I didn't really pay attention - after all, its a side of greens and some turkey that was left over from the day before. I would love to see their food cost for this. Or for the $14.25 portion of macaroni and cheese. Or for the $14.25 portion of lima beans and corn. But moving on... It was our server's first day, or at least appeared to be, so I hold her completely blameless but when you are half way through your meal and still do not have someone take your drink order, AND when you have flagged down three different staff members begging for drinks and then a manager, AND when you give you drink order to all three of these staff members never to see said drinks, it gets old. I'll still never understand why, when the new server finally appeared, she made an Arnold Palmer using Mountain Dew, but at this point I was beyond questioning. Bottom line - would totally go back for happy hour at the bar and listen to some music, but the dinner experience was approaching 'one-and-done' levels of not good. P.s. didn't want to start a new topic for a restaurant so far out that wasn't good, but please feel free to move as needed- 5 replies
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Does Sotto not have its own thread on DR? I can't seem to find one.
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