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  1. I liked the tofu taco--it was moist with a moo shi pork flavor. The chicken in the chicken taco was a little overcooked, though. Didn't sample the bulrogi/kimchi combo because I am a weenie. Definitely a good value for the money by L'Enfant Plaza standards, but not sure I'd stand in line 50 minutes again. Folks texting their buds into the line, and people ordering for their office added to the wait time.
  2. Not to hijack the DB thread, but better BBQ can be found at American BBQ on Telegraph Rd (near Rt 1 in south Alexandria). Their BBQ sauce is better than Dixie Bones as well.
  3. So there's really no thread on this place? Really? Just outside the Rhode Island Avenue Metro station, there's an old school bus that's been retrofitted to serve as a food truck, and from this bus come what are, for my money, the greatest pork ribs in the Metro area. They're smoky, meaty, a little fatty, and overall just flat-out delicious. The meat is still on the bone, but comes off with little resistance, just as it should. You can get them sauced, but there's really no need; the sauce is nothing particularly outstanding, and frankly, the ribs don't need it. $20 gets you a slab of pork ribs, which on this occasion today was more than enough to serve two hungry friends. To go along with the no-frills-ness of the place, you get just humble slices of white bread go along with your ribs. If you're less hungry, $9.95 gets you a rib dinner with a pair of sides. There's other offerings too, such as the apparently fantastic beef rib tips, but I can't get past the pork ribs. They're literally that good. This is about as far from fine dining as you can get: everything served in styrofoam containers, and the only thing resembling a table and chairs is the nearest curb, but even if it's just once, you really need to make the trip.
  4. I've been to George's a few times. Really good ribs - not quite as good as Dale's Smokehouse just a mile up the road, but I'll take them over anything in DC proper. Solid sides too, better than Dale's. Recommend the mac and cheese and yams. George's BBQ 4840 Strauss Avenue Indian Head, MD Menu
  5. We crossed the river to VA through Point of Rocks/Rt 15. Driving back, we saw a little roadside stand selling kettle corn and barbecue. Catoctin Popcorn Company from Frederick runs the stands which also sell The Kernel's BBQ. I bought a bag of fresh (still hot) kettle corn and it was great. It is much puffier than prepacked kettle corn. The combination of salty-sweet buttery goodness was perfect. I also bought some cinnamon candied pecans but did not like the taste. They were cloyingly sweet and tasted a little off. While I was waiting for popcorn, BF was admiring the large smoker (large horizontal one on its own trailer) and bought some ribs. We ate the ribs standing by the trunk of the car. The ribs were very tender and the meat fell off the bone. There was enough char/smokiness without being dried out. We would definitely stop by again the next time we are out that way. I need some reason to go to Leesburg again soon.
  6. Most Every Sunday, I take the motorcycle and head out to Middleburg and beyond to enjoy the great country roads and scenery. Every Sunday, I also pass this small, family run BBQ stand in Aldie, Va, that is set up on the side of the road at the intersection of Route 15 and Route 50..also known as Gilberts Corner. There is also a vendor that sells popcorn, jellies, and kettle corn from Cactoctin Corn in Leesburg. There is also a guy selling Maine lobsters and seafood from a truck. Each time I ride out to the area is around 11 am and my buddies and I ride for most of the day and usually end up at the Red Horse Tavern for drinks and a bite after a day of riding, along with every other biker out there So Yesterday, we wrapped up a little early at around 4:30 and I decided to stop at the stand. I walked up to the tent and was very warmly greeted by every family member. I told them this was my first time and that I ride by every Sunday, but cant really carry much on my bike or that they are closed when I pass back by. As luck would have it, they were sold out of EVERYTHING except 1 rack of pork ribs that was just finishing up on the grill SOLD!!!!! As he was chopping and double wrapping my ribs for the ride home, another 3-5 people rode up and we basically out of luck. I thought about offering them to the highest bidder..but decided to keep them for my self. AM I GLAD I DID!!!!!!!!! Holy mother of BBQ...these ribs were simply AMAZING....cooked to perfection, spiced just right and a sauce that is to die for..also pretty darn spicy as well I paid $23 for the rack which was a good sized one as well. WORTH EVERY PENNY!!! They also offer chicken, pulled pork BBQ sandwich, and 3 sides- cole slaw, baked beans and potato salad. None of which I got to try, but I will bet the farm that they are good. The chicken is $13. for a half, $6. for a pork sandwich, $23 for rack of ribs and $2.50 for each side. I'm sure they sell the sauce as well, becuase if they dont..I'm going to bottle it for them!!!! They are only open Fri, Sat and Sun usually from 11-dark..or until they run out of food. The husband(whose name escapes me) starts cooking at 7 am, so the ribs wont be ready until 11 or so. They will also allow you to call and place an order that they will hold for you. A husband and wife own the business and are always present with the family working there as well. I spoke with Glynis Thomas this morning, as I felt compelled to tell her how much I enjoyed the ribs and sauce.. I have rarely been moved enough to actually call or post about certian food items...but BBQ is a very HOT topic and these ribs my friends MOVED ME enough to write about them STOP eating the local crap around here that tries to pass for BBQ and drive your butts out to Aldie for some REAL BBQ. I am enclosing their contact info as well: The PIT STOP Glynis Thomas 703-944-3611 GLYNIS@NSTARLLC.com You can call her for info and to pre order I grew up in Middleburg and I wished I still lived there right now
  7. I just found out from Don that there's no topic for Red Hot and Blue, so I'm starting one. The reason is because I went there for dinner last night (1/13/10). I wanted barbecue and I didn't want to have to go a long way to get it. Since there's one in Fairfax, making it potentially the nearest barbecue place, we went there. Over the years, I've been to many, but not all, of the Northern Virginia locations of this restaurant. In fact, I had lunch at the original location in Arlington on the day it opened back when Lee Atwater was one of the owners. During this time, the quality of the barbecue has gone up and down, but it's normally been reliable enough that when the urge strikes and you need some pulled pork for carry-out, it'll do, and it's a lot faster than making it yourself. But not everything is at the same OK level as the pulled pork, which while never the best, is usually well, OK. It'll do. Last night, for example, I decided to have the sliced brisket. Now I realize that there was no chance that I was going to be impressed. It hasn't been that long since I last dined in Brisket Heaven, otherwise known as Lockhart, Texas. An evening with the brisket at Black's Barbecue is the sort of thing that spoils barbecue for other places. It's just that good. But even knowing this, the brisket at RH&B has reached a new low. It was dry, crumbly and nearly tasteless. The sauce puddle on top looked as if it had been dried in place by a heating table. Smoke flavor was not in evidence. In fact, it was so mediocre that the brisket at Blue Smoke in New York was better, and I didn't think that was possible. My wife told me that the pulled pork was also not up to its usual middling standard. One thing we've noticed about RH&B is that the quality of food varies quite a bit by location. The store in Manassas, for example, routinely has better barbecue of all types than the one in Fairfax. When the Fairfax store is up to full steam, it's OK. But don't make a special trip to Red Hot and Blue. There's a reasonable chance you'll be disappointed regardless of the depth of your expectations, and even at its best it's only OK. And this is all too bad. When the first restaurant opened, it was pretty good. Now I have to wonder how they're passing that brisket off to the stores in Texas. Those people carry six-shooters when they go out to eat after all. Wayne Rash
  8. Chesapeake Chicken and Rockin Ribs opened in East Bethesda, on Rockville Pike down between Stromboli Pizza and Persimmon. they have had signage up for at least the last eighteen months, and they name made it sound really great. They have another location up in Queenstown just west of the Bay Bridge. Every time I would go over the bridge, I would think about stopping but never had. Last night I was passing by just after 6pm, and a car pulled out right in front of the restaurant. I thought, "Wow this must be an omen to try this place", so I parked and brought home some takeout. We will start with the one good thing. The chicken was very moist and flavorful and I enjoyed the seasonins. The skin held up and was not limp, but it was not quite crispy good either (remember I took it home as takeout). However, at 13.95 for a whole chicken, I probably won't be getting many of those. Ribs - I really wanted to like them but I just couldn't. It was not that they were bad, they just were not good and with the price of babybacks they better be good. They did not seem to use any type of dry rub for seasoning on their ribs and they were missing something. The meat was very tender, but I would call it tender without flavor. They added at the last minute this bbq sauce that was INHO sicky sweet, this did not add anything to the ribs and took away from any flavor of the rib. Maybe that is why I could not taste any real flavor from the rib. Mashed Potatoes - Not the worst I have ever had. They were not done from a mix, they were real potato but something was missing. It felt like a just too heavy starch lump not mixed well it was just there (add something and make it your own). Pasta Pesto - Did not like at all. This is a funky side and the only place I get where I really like it is to either make it myself or I love Balducci's version. I took one bite and passed on the rest. With a dish like this they need to keep it simple. We got a piece of chocolate moose tart to share. Sorry something really missing, the chocolate flavor was way off and too sweet. This was just trying too hard (In fairness I had dark chocolate moose at RTC Thursday night to die for and that set the chocolate moose bar for me). Service - The ladies behind the counter were nice and trying to be helpful. There is a sign that talks about it being local independent ownership, and that is something we all should strive to support. Hopefully they improve the food so we can. I will give them another shot in a few months with hope that they improve. Bottom Line - If I was hungry and standing outside or a work group wanted to go (I work just up the street) I would probably go and just get a 1/2 chicken with a side of fries, but anything more skip it and drive ten minutes west into Rockville and go to Urban.
  9. I drove past this place off of a feeder lane on Rte. One/Jefferson Davis Hwy in Dumfries and did a U-turn when I saw/smelt the smoker out on their front lawn puffing out the most fragrant smoke ever. Inside the little house (parking in the back) Raven behind the counter advised that the wings, ribs and chopped pork were the most popular items. I couldn't decide between the chicken or the pork so I ordered the ribs platter with sides of green beans and corn on the cob with peach cobbler for dessert. The ribs were tender and delicious - smoky and moist but the BBQ sauce on the table also set it off nicely. It seemed like a cross between a vinegary Carolina style and sweet Memphis style sauce. The dry rub on the ribs was not too salty. The corn on the cob was a cobbette that may have been frozen at some point. The green beans were seasoned with molasses and pot likker and were generously salted. I'll go for the collard greens and yams next time. Peach cobbler was delectable but lacked in presentation - it came in a little plastic tub and looked like afterbirth. Banana pudding was also offered and I think I will go for that next. Can't wait to go back! Fine service, concentration on what matters (the food) and they are open from 11 am to 8:30 PM Here is their facebook page.
  10. Grab a roll of paper towels and make plans for an early lunch on the side of the road -- if you're lucky enough to work in Howard County. Right outside the entrance to the Savage MARC station is a guy with a pull-behind barbecue serving up delicious meats at roadside prices. I ate pulled pork Monday after being clued in by George Berkheimer of the The Business Monthly. David Welch had platters of meat cooking, and he pulled the pork off the bone to build an enormous sandwich for me. Then he left me to doctor it up with spicy sauce and his personal spice mixture. This is moist, firm meat coming right off the heat. It is a rich smokey flavor, but it's truly just pork. You really want to add spice and sauces -- maybe sauce in the bottom of the container -- so that you can dip and alternate flavors. My $6 sandwich was so large that I couldn't finish it off. I ate until full, then shredded the leftovers into soup tonight. Dave runs a weekly rotation -- pulled pork Mondays, beef brisket Tuesdays, big pork chops Wednesdays, ribs Thursdays, and chicken Fridays. Six bucks for each except the $9-19 ribs. He also sells kielbasa, half smokes and sodas. He worked originally in upscale hotel kitchens, then started a hot dog stand and moved onto the current deal where he works this lunch crowd and does catering through Dave's BBQ and Catering out of Laurel. Dave was a generous host, searing a piece of skin into crackling. He talked about his competitive barbecue wins, including a 2006 Maryland state championship. The other customers talked up the brisket and a once-a-month special of jambalaya. Dave starts selling at 9 am. I assume he gets business from the truckers who start their days early between the wholesale markets in Jessup down through all the business parks along U.S. 1. Some days, he is sold out before noon. This is a perfect spot if you work somewhere near Fort Meade, and it's off-and-on Rte 32 so it's doable from anywhere in Columbia. I'm going back as soon as I can figure out how to be home on a different weekday. Expect posts on brisket, chops and ribs over time! The catering -- which includes sides, utensils, etc. -- seems like a deal starting at $11/13-a-head if you pick it up and running to $21/23-a-head with all-you-can-eat spreads run by a catering crew. The one flaw in my plan was that I didn't get a napkin from Dave. I ate in a parking lot before my next errand, and I was glad to find a clean rag after chomping through juicy meat that had soaked through the light roll. So get those paper towels and start driving.
  11. Some publications list Fette Sau as having the best barbeque in NYC, and based on my one experience I don't have any reason to argue that claim. Walking in, the bar to the left hosts a most impressive display of whiskey - the website claims they have the best list of American whiskey in New York City. We just ordered some pitchers to drink in line, which were almost gone by the time we got to the front 20-30 minutes later. Tip- don't go on a rainy night because the long line will leave you out in the elements, uncovered by the roof. Most of the outdoor seating area is covered, but the walkways are not. There's plenty of large picnic tables inside as well, community seating being the way to go. The meats are ordered by the pound and are cut and served up for you right there at the counter. Take your tray (or trays) back to a table and dig in. I noticed on the menu that they list the farms that some of the animals are from as well as a few other food sources. Sticking to the classics, we had brisket and pulled pork, but everything in the window looked phenomenol. Off of memory, the other meats offered when we went were pork belly, sausages, baby back ribs, and pork short ribs. Of the sides, we stuck with burnt end baked beans (what it sounds like) and potato salad while plenty of rolls were provided with everything. The meat was succulent, juicy and smokey while still keeping the great meat flavor. (Side brag - my friend/roommate sincerely said he thought my brisket was better, but that's not to take away from their process) The baked beans were awesome, loved how the burnt ends worked in there, and the potato salad gave us a nice body as well. We gorged on everything, the only words spoken were about how good the food was, and we could have eaten much, much more - that should speak for itself. Executive summary: If you're craving BBQ in New York City, go to Fette Sau - you won't be disappointed. They could stand with the majority of legit BBQ places throughout the rest of the country in places actually known for their BBQ.
  12. This truck has started to show up fairly regularly at my office, so I finally gave it a try. I can only vouch for the brisket at this point in time, but it's top notch. Really great smoky flavor and just the right level of tenderness, neither falling apart nor chewy. Choice of sweet or spicy sauce, I went spicy. It wasn't overly so, but had god flavor and just a bit of zing. This brisket crushes the likes of Urban. Also on the menu were pulled pork and chicken, and a handful of sides: beans, slaw, fries. It looks like the menu varies as I saw a menu with more options previously. http://www.hardysbbq.com/
  13. Between Dale's, George's, and Slab O'Ribs, Indian Head is the epicenter for good bbq ribs in the DC area. I've only visited Dale's once, but I have to say it really impressed. The ribs are simply outstanding - the sauces are nothing special but they're not needed at all. Good meaty ribs with a really nice bark. I would have taken a photo but I devoured the ribs as soon as I opened them up. In my book, the ribs are only second to Rusty's in Gambrills. Sweet potatoes side disappointed, lacking any real flavor. But the baked beans were really good with a nice sweet flavor. Go for the ribs! Dale's Smokehouse 4645 Indian Head Highway Indian Head, MD
  14. Roberto Donna just raved about this place on Facebook. I'd never heard of it - does anyone have any opinions? (Website)
  15. To continue the journey though Loudoun.... Carolina Brothers Pit Barbeque is a pretty solid rendition of Eastern North Carolina style barbeque. That is typically, whole hog, with a thin vinager-based sauce. I am not sure if it is whole hog, but it is definitely sauced with the vinager based sauce. In the past I remembered thinking it tasted watered down from being on the steam table too long. Today it seemed pretty fresh. In fact it was quite good, not as good as the better places in NC, but at least in the same ballpark. Super casual place good for lunch. I didn't try the ribs or beef bbq, but from past visits (granted 2 years ago) I think you would be best to stick to the pork. Sides, the baked beans and mac and cheese, were solid on this visit. This place is also right off the W&OD trail, for any bicyclists.
  16. As long as you're driving an hour, go another 45 minutes and hit the best BBQ place in VA, the Barbeque Exchange in Gordonsville. EVERYTHING is good here, especially all the sides. The place started as a side project for the chef at one of the local inns (Craig Hartman at Keswick Hall) and has gotten so popular he actually quit the chef job to do the BBQ full time. BBQ Exchange
  17. I've eaten at the Falls Church Location, It's right next to my house. I wasn't very impressed, good chocolate shake, nice drop biscuits, foul "smoked" ribs special. All I could eat St. Louis style ribs, that were tough and lacked any good smokey flavor, but DID have the distinct flavor of burnt wood, like when you first tried to smoke something in college and thought wood from the yard would work...that flavor....so all I could eat was three ribs, I hoped the second batch would be better but no such luck. I have however had an excellent brisket and pastrami sandwich with coleslaw and fries at the Celeberty Delly next door, now that I would definately return for as well as the Pho at Pho 75 across the street.
  18. For those who like to sample some swine with their healthier farmers market purchases, the South Riding Farmers Market, which is actually now the Wellness Connection Farmers Market at the new Gum Spring Library in Stone Ridge, Saturdays 9-1, has a barbecue guy who does ribs, pulled pork, sausages, and hot dogs. It's Uncle Fred's BBQ Smoke Shack: here's their Facebook page which has their number and locations.
  19. I couldn't find a thread on Standard, the new "BBQ" place on 14th in the former garden store. I put BBQ in quotes because even though pulled pork and brisket sandwiches are served, it comes across more as a sandwich place than a true BBQ place. That's not a bad thing. There's a tiny indoor space with the kitchen, a few bar stools and the bathroom. The real action is outside, with picnic tables and table service. The brisket sandwich was pretty decent - the meat was juicy and salty and tender, but I don't know if BBQ purists will really rank it highly as BBQ. No worries. This is an excellent place to spend an hour or so on a sunny day. The beer list is interesting enough, the sandwiches are tasty, the onion rings are crisp and the servers were friendly. The price is right, too. $8 for a big sandwich, which is great for that neighborhood. The vibe is relaxed, like hanging out in a good friend's back yard. I think it's a great addition to the area.
  20. Memphis Barbeque is currently under construction in Crystal City and is hiring at the moment. The location is close to the Crystal City Jaleo and Buffalo Wild Wings. I have talked to the owner/chef twice and he has said that the restaurant will be opening in 30 days or so. Rob
  21. I received this letter late last night from a friend of mine who is a very close acquaintance of Buz Grossberg. Yes, the author is clearly biased via association, but also hints at the ultimate irony of this teary-eyed video: Bill's was buried by pure, free-market capitalism (*) and competition. (*) Or, maybe not. Here's a Richmond Times-Dispatch article about the closure which reveals that Grossberg received a $1.3 million SBA loan. So, competition, sure; "free-market" capitalism, maybe not quite so much.
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