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Found 16 results

  1. You have a high-end chef trying to lay low in Laurel -- dishing up barbecue that is very worth the drive to U.S. 1. You'll know them because it'll be the only hole-in-the-wall dining room that shows the Food Network. You'll also know them for the food. Smokey, seared spare ribs, light corn bread, and the best collard greens that I remember eating. That was my first platter, and it only suggests more good things to find on that menu. RG's BBQ Cafe is a new restaurant in the U.S. 1 building that used to be the Bar-B-Que House. It's the same casual spot with counter service and a small dining room. But it's a new operation. It's an operation run by Robert Gadsby -- former executive chef at the Biltmore Hotel in LA and a 2007 contestant on Iron Chef America. I had noticed the new signs, but Gadsby seems to be running a low-key operation with a Groupon, but no new Web site. He's not going low on the food. My $14 platter centered on spare ribs -- meaty ribs with a firm bite and smokey flavor. It was a huge half rack, but the side dishes were the real shock. Generous portions of special food. Corn bread with full flavor and the lightest texture. Collard greens cooked to perfect tenderness and an earthy tone. If you're honest, you'll admit that the best part of many collard greens is the meat. I'll dig around good greens to find a burnt end or some other pork. But RG's greens may be vegetarian. At least, I didn't see any meat. I just forked up greens. It takes real talent to make something that simple taste so delicious. I ate dinner watching Chopped on the television, and I'm sure that my meal beat everything in the show. I'm excited to eat more at RG's BBQ Cafe. An acquaintance stopped there yesterday and got a special bacon-wrapped quail. He loved it. This is on my way home, so I'll work through the pulled pork, the baby back ribs, maybe the burger. There are hot dogs, which I would normally skip but might be special if they're done like the collard greens. Gadsby is the chef who appears to be taking over the Venegas Prime Filet in Fulton.
  2. Former Hill Country pitmaster opened up his own place in Bloomingdale. Overall, I think it's very welcome addition to DC's mostly weak bbq scene. Hill Country style prices - not a $20 slab kind of place. But the meat delivered on my first visit. The brisket was delicious (requested the fattier side) and the pork ribs were very good. The meat stood on its own, all the better since the sauces (served on the side) were underwhelming. Baked beans were so so. Hush puppies were really good. Be prepared to wait while they get the operation humming. I went shortly after opening when it was empty and it took almost ten minutes to get my food. And I've heard they get really backed up during peak hours. It's primarily carryout but they have four stools for eating there. All in all, good bbq and worthy of a return visit. "Chopped Brisket and Pork Ribs at DCity Smokehouse, Now Open in Bloomingdale" (with menu) by Jessica Sidman on washingtoncitypaper.com
  3. Porcupine disagrees, but if you haven't tried Chubby's you won't believe how good it is. Pulled Pork, Beef Briskit, Baby Backs, Chicken, world class Chili, best Cream of Crab soup I've ever had, incredible sides, etc. It's a drive, 55min from Chevy Chase Circle, but WELL worth the hike. You will become a regular, or my name ain't Pick Temple.
  4. After reading a few recommendations about this place from Chowhound (Link), I decided to give this place a visit before fighting the hordes at the College Park Ikea. Its located in the Safeway Shopping Center on Fairwood Pkwy and reasonably accessible from 495 (~30 mins from rockville). Its in a fairly new stripmall, similar to Urban BBQ, with about 10 small tables and brisk takeout business. Very clean, including the bathrooms, with very helpful and friendly staff. They were almost empty on a Saturday for lunch at 1PM, so it seems to be a great place to go on the weekends for a hearty meal. Here's a link to their website: KBQ Website with directions and their menu in PDF format. Like most BBQ places, they focus on a few meats, along with a nice selection of sides and 2 choices for dessert(if you have room that is). I've been craving some good ribs, so went with the Half-Slab platter, which was more than enough for two people and maybe enough for 3 with the 2 included sides. I had the Broccoli salad which went very nice with the bbq, and the Mac N Cheese which was ok but nothing special. My friend went with the same platter but with Cole Slaw(good) and Potato Salad(egg and potato really, but also good). We both chose the Jalapeno Cornbread topped with a few shreds of melted cheddar. The bread was fluffy and had a nice balance of jalapeno and cornbread flavors but was a tad dry. I bought a slice of key lime(i'm a bit of an aficionado), and tried a bit at home. Good, not too heavy, but not as good as the one at Ray's the Classics (which I consider to be pretty decent). The star of the show here is the meat, and this is indeed some darn good bbq. A nice amount of dry rub flavors the meat along with the help of slow smoking to give the rib that characteristic flavor and color that comes from traditional southern bbq. The portions are enormous, including the rib proper and the end meat including the rib tips, expertly sliced and ready to enjoy with one of their two house-made sauces. The original was a smoky tangy barbeque sauce while the Sweet and spicy was just that; both were delicious and didn't overpower the pork flavors but enhanced them when used. And these ribs were moist and flavorful enough to enjoy all on their own without being baked to blandness or charred bone dry, an all too common occurrence in most restaurants. This is by far the best barbeque I've had in the area, and with the ridiculously low prices for the quality and quantity of food, this is now on my must-visit list whenever remotely in the area and highly recommended for anyone craving some good ol' BBQ. Be warned, visits likely to cause some form of food coma.
  5. https://m.facebook.com/story.php?story_fbid=2073634576194958&id=1621215751436845 BBQ delivery from SMOKIN' JARHEAD for labor day weekend. Check the link above for more details.
  6. I'm being taken to dinner tonight at Houston's in Bethesda... I looked online and all I could find was that they are a chain, which doesn't endear them to me to begin with. Has anyone been? Are there any redeeming qualities? Anything I should avoid?
  7. Adams Ribs in Eastport surprised me with a very good crab cake last night. I was told they make them on premise every day and it tasted like what they said. Paired very well with a half rack of ribs. Didn't hurt that we sailed from 5-9 and were famished when we got there.
  8. 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*!
  9. It's clear on the other side of town (and then some) and I have no idea how many of the plasmas hanging over the bar will be tuned to March Madness, but when I'm in Baltimore, I often end up pigging out on the baby back ribs at the Corner Stable in Cockeysville. They're extraordinary...possibly the best baby backs I've had anywhere, although I have yet to explore Nashville. The "Texas sauce" is quite good, but the meat is the real attraction as they exclusively use ribs imported from Denmark, where the pigs are slaughtered at a more tender age.
  10. While searching the internet for a barbeque spot in southern Maryland, I happened across Randy's Ribs and Barbeque in Hughesville ... never heard of the place and I don't know southern MD. Placed an order for brisket and coleslaw for 35 adults ... it was terrific. The slaw had just the right amount of sweetness ... the brisket was thinly sliced and came with two great sauces ... hot and mild. Randy recognized me as a first time customer and through in a pan of pulled pork and a pan of ribs at no charge ... he wanted us to have a taste of everything. The food was the hit of the party. I sure wish Hughesville were closer to Alexandria ... Id be a repeat customer.
  11. In the battle of the barbecue in Cockeysville, I'd take Andy Nelson's over Corner Stable any day.
  12. Rusty's is my single favorite bbq place in the DC area. It's just a food truck in the middle of Route 3 - 704 Rt 3 in Gambrills. Been open about a year and half - initially no seating but they added a few picnic tables early this year. The pork ribs are what you want - they're simply fantastic. The spicy sauce - just the right mix of spicy and sweet - complements the ribs extremely well. The chicken and pulled pork are really good too, but can't match the ribs. The sides are a real strong point, especially the baked beans and potato salad. I must admit I've been disappointed with the brisket. Just too lean for my taste. Chopped, not sliced. I learned on my last visit that they mix the lean and fatty sides of the brisket when chopping the brisket, but that you can request either the fatty/lean alone. So I'll probably give the brisket one more shot. The place draws people from both DC and Baltimore, it's that good. Having been to a bunch of local bbq including Hill Country, Rocklands, Pit Stop, George's Ribs, Slab o'Ribs, Buzz and Ned's, and BBQ Exchange, this is still my favorite spot in the area. http://rustysribsnbbq.com/
  13. http://www.jamminjoesbbq.com/ I stumbled upon this on a drive towards Warrenton along US-29. It's a little mobile stand, with smoke visibly rising from the steel pit. No indoor seating, you just walk up to the window and order. I found a mini review in the Post from 2004: http://www.washingtonpost.com/wp-srv/metro...e/virginia.html All I tried was the pulled pork sandwhich, no sides. I thought it was the best BBQ I've had anywhere in the DC area, and as good or better than what I was able to sample on a recent trip to South Carolina (where I had some very good BBQ).
  14. 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.
  15. Also in the mediocre to OK barbecue category is Famous Dave's a little north of the mall near the Target. I actually don't mind this place. I'd put it in the same category as Red Hot and Blue and rank it a step higher on my own scale.
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