drsmoke

I'm 65, yesterday I was 24, so Poor Robert's next to the Roma owned by the Abbo family, accross from the Uptown theatre! The Zebra Room on upper Wisconsin, approximately 7,800,000,000 000 000 beers were drunk there over the years, and maybe 1/2 that many fights! Maggies, again upper Wisconsin Ave. great pizza, Redskins hangout, great looking women...all looking for Redskins, on par with Zebra Room beer consumption. The Keg, Wisconsin Ave. a bit north of Georgetown, great place to drink many beers, watch fights, in the Keg, or perhaps start or finish one.

Haven't been there yet, could someone tell me the difference betweem Brisket lean and brisket moist?

They have a pretty good saturday and sunday breakfast buffet, great crispy bacon great quiche, potatoes fried with onions and peppers, lots of choices. Their everyday buffet is forgetable.

As a BBQ Restaurant owner I always love to try as many Q's as possible, some are really good some aren't, this new place gets it. Absolutely delicious Pit Beef, and kickin Pork, I didn't try any sides. The place is on Rt.26,about 7 miles outside of Frederick. 2 Washingtonians opened it. I have no financial or personal interest in the place, I simply respect great effort to provide good food..It would make a beautiful weekend ride for you all. Keep your eye peeled as Libertytown BBQ is in a tiny out of the way strip mall.

Yes it was M and S Grill...in any case it was terrible when my wife and I ate there.

Had lunch there a week ago, a French dip, came with FF, boiled meat, I swear, and fries that seemed like they had gone thru 4 or 5 fries, $15.95, the most laughable food I've seen in a while, the place is around 13th and G nw. Anyone else had their fare?

Cacoctin Mountain Orchard, on Rt. 15, just past Thurmont, Md.

Original

I don't know about good Steak Tartare in DC, the best I"ve EVER had was at the Polo Lounge in the Beverly Hills Hotel. When next you visit, you got to try it! Expensive as hell.

The Hickory smoked Bacon, Zero shrinkage, flavor I remember as a kid, I like the Sausage Patties as the Sausage Poke is harder to work with. With the sausage, If you like incredible Sausage Gravy, cut 4 patties up in small chunks, 3 quarters of the way thru frying, sprinkle about a teaspoon of flour on plus some chicken boullion granuils, develop a roux, pour some half and half to desired thickining, simmer till thick , pour over toast or biscuits. Trust me you'll be hooked!

I am a Bacon freak, Sausage a close second. I have found Bacon Sausage Heaven, http://www.broadbenthams.com/. Try it out, if you want THE best. If you already have, what do you think?

Thanks for the good words, however I would stick my hand in boiling water before I parboiled my Ribs or anything else for that matter. They are seasoned with "Rileys All Purpose Seasoning" a mutiple award winning seasoning from Rileys, in Pittsfield Illinois. then they are smoked in a Southern Pride smoker for about 2 1/2 hrs using White Oak and Hickory logs. Next time in introduce yourself, I'll give you a kitchen tour, if you'd like. PS Moxie makes an Orange , Cherry, and Blue Cream Soda, they, unlike the Original, are delicious

Ice cold slices of a BigBoy Tomato, salt, pepper a little olive oil, lemon juice, feta cheese, MMMM

Cilantro, lime juice, chopped red onion, salt, pepper, cut up Talapia,Shrimp, Scallops. Leave in the fridge overnight, drain the lime, squeeze an orange= great Cerviche

Some people open restaurants, strictly to make money, they have NO interest in the ego side of the equation, hence crappy everything, eventually people say ENOUGH, and the place closes. I'm interested in the whole food ballet, it's my ego my name on the line, every day every customer. 48% of customers return because of the way the way they were treated, 12% because of the food. Put great service together with great food, your ego will get a boost with each delighted customer as they applaud your efforts. It's when work becomes pleasure, and the ballet plays to SRO crowds everynight!

We have a Southern Pride Smoker, put the Butts and Briskit on at around 8 at night, take them off and wrap them in foil around 10 the next day, as long as they have reached the right internal temp. Keep them warm all day long, if some gets a little dry we use it for the beans and kraut. It doesn't get served if it's the least bit dry.

Please do, and make sure you introduce yourself.

Chubby's features hickory/white oak slow smoked in a "Southern Pride "smoker, Pork Butt, Baby Backs, Beef Briskit, Chicken, Meat Loaf and occasionally Jerkey. The Pork is pulled and you sauce it with either Carolina Vinegar, Chubby's Classic Tomato base, tomato pepper vinegar, Hot, Private Reserve, Tangy, or a Mustard sauce upon request. Chubby's was featured in a new book by Nancy Davidson, "Killer Ribs" as one of the top 50 bbq's in North America. Maryland Municipal Magazine, chose Chubby's as #1 BBQ in the State, readers choice. I have been very positively reviewed by the Wash. Poast, Frederick News Post, Frederick Magazine, and lots of other publications. I am on 15 accross from Getty at the Emmitsburg exit. Google Chubby'sBarbeque and see how many great reviews we have gotten. I'm working on our fourth book of names addresses and comments, out of the thousands of comments, two have been negative! We serve our Ribs dry, didn't at first. Briskit is as good as it gets. We have an extensive sides menu as well as Burgers, Chili, and much more. If the gentleman from North Carolina is accurate,"Q nothing special", then the tens of thousands of other customers are evidently mistaken. If you eat here and can look me in the eye and say, "nothing special", I wont charge you!

Although I own a BBQ, I don't do whole pigs on site, there are alot of guys who do on site pig roasts, I believe it's worth the extra money. Saves alot of work, doesn't cut into Beero'clock.

By the way did I mention that I own Chubby's? NO! Youv'e got to be kidding! Come see me,we drink some beer, eat some food

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.

He was as amazed as me !

I was on an overnight Amtrack trip, at breakfast I ordered Sausage and Eggs. The order came sans Sausage, I brought this to the waiter's attention. He said Sausage? You ordered Sausage? Then proceeded to lean over the table in front of me, grab a guys plate of Sausage and Eggs, Transferred his Sausage to my plate, smiled and said, "Sausage?, now you got Sausage", true!

You must have caught them on a REALLY off night, they have a book they keep of peoples names and comments, they are literally humdreds of "These are the best ribs I've ever had" type comments, also about the pork and briskit. Try them again!

What didn't you like about Chubby's?