Category Archives: BBQ Joints

Gates BBQ: A Kansas City Classic

Gates_BBQ_Kansas_CityWell I have returned safely from a business trip to Kansas City, MO and after sending out a Twitter post asking people what they thought the best places in KC were, the results are in. Some suggested Oklahoma Joes in downtown Kansas City and of course, the KC Classic, Arthur Bryants, Danna Kriser, a KC native called Bryants “an institution”. Monte brough in a wilde card, suggesting Danny Edwards Blvd Barbeque, which we later learned has a back story which made it the most intriguing of the bunch.

Thanks to all the Facebook friends who helped create this list. This is all great research for a return trip, we were on official business and after a long delayed flight, Gates BBQ showed up an exit on the way to our first meeting and within one hour of being on the ground, we were ordering gates famous Beef on Bun and fries! My partner Steve and I sampled each of the sauces and had to agree that the Gates Extra Hot Sauce, was the best sauce on the planet. It had that classic KC taste and when served with their brisket it was just perfect.

Now being from Chicago, fast food to me is a char grilled kosher hot dog, maybe an Italian Beef sandwich or a good italian sausage, but in KC, they have the luxury of fast food BBQ.  Many turned up their noses at the thought of us having Gates, but many years ago in college, I fell in love with the “Hi, may I help you?” greeting that everyone gets when you cross the threshold at Gates.  This was an absolute treat! Next time I will make sure that the schedule is cleared so that I can take up the suggestions of our friends, and enjoy a tour of KC BBQ!

Big Apple Barbecue Block Party 2009

Big Apple BBQ Block PartyIf you love BBQ and you love New York City, than this event is a must attend the next time it comes to town. We were persuaded to come out to see many of our suppliers, namely Mike Mills the inventor of Magic Dust and his wonderful daughter Amy Mills Tunnicliffe of OnCue Consulting. The crew at Hill Country BBQ, both of which sellsl their sauces and rubs. It was also a chance to see the best of the best and meet some of the masters, like Ed Mitchell, the North Carolina legend and true master of the whole hog and pork in general. Unfortunately we couldn’t try them all, but we did get to try many of them, so we will step you through our experience and share the flavors and sights along the way.

The Pit – Ed Mitchell: Pitmaster – Raleigh, NC

Whole HogEd is arguably one of the best of the best. When we first arrived on Friday to walk the grounds and start to record the weekend, we met Ed who gave a huge smile and a warm hug to Elizabeth Karmel, our BBQ Mentor. Ed had his whole hog pits lined up in a row and had the corner spot for the block party. He has the Eastern North Carolina style which usually means, a delicious coleslaw and a vinegar based sauce, and his used Apple Cider Vinegar and matched perfectly with the pork. I had no less than three of his pulled pork sandwiches, in one day, and each one was better than the other. At the end of the day on Saturday, Ed in true southern hospitality gave a box of baby back ribs and a rib clinic to MP and husband Carl, and Carl being the excellent attorney that he is, took copious notes. Ed’s joy is contagious and his love of BBQ is inspiring, he has recently started raising his own pigs to get them perfect, every time. The Pits Pits

Pappy’s Smokehouse  – Skip Steele: Pitmaster – St. Louis MO

Pappys SmokehouseWe have done an extensive blog post on my visit to Pappy’s where brisket was the main priority, but in NYC, Skip brought the St. Louis Style Spare Rib to the party and they did not disappoint. Not only did Skip serve up his spare ribs, tender, caramelized and juicy, they had a consistency of a fine braised piece of meat, but they were pure BBQ. His line stretched down the block and by the end of the day Saturday, when most others had run out of food, Pappy’s was going strong and still continued to serve up some delicious ribs. We were very impressed with the ribs and Pappy’s first year at the Block Party was an excellent showing. According to this article in the River Front Times, these ribs were a special edition, and if you were a huge fan of Super Smokers, you will love Pappy’s! Nice work gentlemen.

Ken Callaghan – Blue Smoke – New York, NY – Kansas City Ribs & Pickled Okra

Although we did not hit Blue Smoke at the block party, we took them by storm the day before, it was our first meal and we chose the Rhapsody in ’Cue which consists of Kansas City Spareribs, Pulled Pork, Smoked Chicken and Sausage. This gave us a taste of Blue Smoke and how good that have it going on in NYC. A big thank you to Mark Maynard Parisi for giving us the hospitality and sharing their deviled eggs with us. Don’t miss the North Carolina Salt Peanuts either, the peanuts are authentically prepared by The First Methodist Church Men’s Club in Mount Olive N.C. and they are served warm at the restaurant. Hint: have them pour only half and you can take the other half of the bottle home and enjoy them on the plane ride home!

Jimmy Hagood BlackJack BBQ – Charleston, SC – Pulled Pork Shoulder & Coleslaw

We were told by many that we had to give BlackJack BBQ a try and we were not disappointed in the least. We took our cousins, who’s son will soon be married in Charleston, South Carolina next June (I know who should cater the rehearsal dinner!) and apparently tasting this BBQ is a treat reserved for catered events or BBQ festivals, we are happy to say we tasted it. This was one of the few pulled pork sandwiches that we tried, and their coleslaw and especially their Vinegar Sauce made the meal! It had a nice bite to it and the slaw was just perfect.

Patrick Martin Martin’s Bar-B-Que Joint Nashville, TN  Western Tennessee-Style Whole Hog

Martins Bar-B-Que RigThese guys were the talk of the Block Party, they had a rig that made my mouth water, the could smoke six whole hogs at once and they had the coals going all the time, keeping those babies warm. This sandwich was again another interesting taste as it was a different style of whole hog and had more of a red sauce then that of a vinegar based one. The slaw was just perfect and the red sauce had a great bite to it. The pork was tender and melted in the soft bun, just like it should. 

Hog Tooth Pick

This was a treat and a half in these guys were working really hard all day, but they had so much fun, which is why I love these events, people just have such a passion for what they do. Cool T-Shirts too! 

Mike Mills 17th Street Bar & Grill Murphysboro, IL Baby Back Ribs

Now before I start, I need to preface this with the fact that Mr. Mills book, Peace, Love and Barbecue is literally my BBQ bible. It was given to me by my wife when she first met the Mills through Elizabeth Karmel, and prior to Elizabeth writing Taming the Flame. The first baby backs I ever smoked were done using his "system" and he is pretty much the pioneer in apple wood smoking. I owe all of my family fame for baby backs to Mike Mills and having a chance to shake his hand, and spend some time with his daughter Amy Mills Tunnicliffe was a dream come true.

Now for the ribs, I have been wanting to go to Murphysboro since reading about it in his book. But getting to taste them changed everything. I would go almost as far as to say that this was the perfect baby back rib. This coming from someone who was raised on Carson’s in Chicago. Perfect may in fact be an understatement, they had th

e perfect carmel crust and
the smoke flavor was just as it should be, understated yet all over your mouth. It was politely sauced in his world famous Original 17th Street Barbecue Sauce and rub in the Magic Dust. We ate at least a half rack and then tried some of the smoked sausage he had in his hospitality tent. The St. Louis Style Red Sauce that they only serve at the restaurant, it isn’t bottled for sale, was just excellent as well. Having it in a fountain, well that is just Amy working her BBQ magic!

Final word on Mike and Amy is that they love the sport more than anyone I have ever met. The fact that the two have made a career and no less a family business out of it and still love it is what makes them so special. I watched as a Mike Mills fan got her book signed for her boyfriend and the look on her face was priceless. Mike took the time to write her a personal note in the book and it killed me that I didn’t bring mine along for his signature, see y’all in Murphysboro as soon as I can get there. Mike says, "Life is too short to just eat half a slab." and I hope to get a full slab in me sooner rather than later.

That is our report from NYC, we couldn’t try all the places  as there just wasn’t enough time nor do I have the patience for the long lines, but next year I have a strategy, and we will be back!


Pitmaster Tour: Hill Country BBQ in NYC

Hill Country Warming PitGretchen and I had the honor to go behind the scenes of Hill Country BBQ in NYC this past weekend. We were there on business, serious BBQ business, to eat our way through the Big Apple, via the Big Apple BBQ Block Party which was a slice of heaven in Manhattan. Elizabeth Karmel, the Executive Chef of Hill Country has made her mark on NYC bringing Texas BBQ, that’s real Texas BBQ to the Yankee’s and serving it up right.Kreuz Jalpeno Cheddar Sausage

To add to the enjoyment, David Knight, the genius behind Old Hickory Pits and his daughter Elizabeth joined us on the tour and when he is impressed, you know that Hill Country has something good.  Karmel was going for that Lockhart Texas feel, complete with sausages imported from Kreuz in Lockhart and the same meat by the pound, wrapped in butcher paper and stored just like the do down in Texas. The sides bar are many of her recipes or those that have been handed down and eaten at many family BBQ’s over the years.

The cafeteria style of the place is the most fun, you get a card which is like a menu, and then you travel from station to station, filling up your tray with meat, then sides, then Blue Bell Ice Cream and fresh baked cupcakes. They add stickers on your card of what you have eaten. You check out at the end, after you have finished (which assumes you can still walk out of the place) and pay there. Very friendly waitresses wait on you bringing you drinks, water and anything else you might need.

Now let’s get to the meat of the matter. The brisket is unlike anything that I have ever tasted, we had the lean, which has a perfect smoked flavor and is a little more dry which is why they call it "lean" but delicious as can be. You can really taste the simple rub, but it is the Post Oak, a standard Texas smoking wood that makes the brisket stand out. The brisket "moist" is a must have, it is the way it is meant to be in my humble opinion and taste as can be, the consistency was perfect and the taste was sublime. (Can you tell I love brisket?) The ribs were special too, the simple rub and the post oak combined for some tasty spare ribs.

Let’s get down to the highlight of the tasting, the pork chop (bone in) which is smoked in the smoker and then they pull it out and slice it off the rack for you, and then cut up in small pieces, just like my momma used to! It was delicious, the rub is the one used on all else, but I have never had a pork chop so juicy and tender in all my days. Finally we tested the beef ribs and those too were delicious, but you need many of them to really get your fill. We also used some of the "If You Gotta Have It" BBQ sauce, which is a no-no in Lockhart, but in NYC, anything goes and this BBQ sauce is worth having.

Hats off to Pitmaster Pete DaversaElizabeth Karmel, Marc Glosserman, and John Shaw who rolled out the red carpet for us and treated us so well at the Big Apple BBQ Block Party we cannot wait until next year!

Kreuz Market Barbecue and Sausage Comes to Chicago

 Kreuz_Traditions_SignKreuz Market in Lockhart Texas was BBQ that I had to try. It is on my “Bucket List” to visit the self proclaimed BBQ Capital of the world but patience is not one of my strong suits so last week, we contacted Kreuz Market and ordered up some of their world famous brisket, Kreuz Original and Kreuz Jalapeno Cheddar sausages and had them sent to us via FedEx. What a great concept, Texas BBQ in Chicago. I thought that since this was a first for me, I would share the experience, give you some tips and encourage you to impress your friends at your next dinner part or backyard BBQ.

I had my BBQ Team partner from the “Pork Phat Posse” Doug and his family coming over for the sampling on Sunday night so I got my order in late on Tuesday.  So I was forced to ship via FedEx Two Day, not reccomended. Best bet is to make sure that you order on Friday, or well in advance of the party so that you can save some money on shipping and leave yourself plenty of time to get the food here. Read the shipping instructions on the site and if you want them next day, be prepared to pay the premium.

The food arrives frozen in a vacuum packed plastic wrapper to insure that it is as fresh as can be. All the meat is pre-cooked so it is even safer. The shipping costs are well justified in that the food is shipped in a stryofoam shipping cooler to insure it arrives in great condition. We thawed all the meat out and read the enclosed cooking instructions which suggest oven or smoker reheating of the meat.


I chose to smoke the meat on my Primo Oval XL Smoker and used a little oak to get a fresh smoked taste on the meat. I put the 3#’s of brisket on one hour before the guests arrived and the sausages on 30 minutes before and tried to time everything so it would be fresh out of the smoker. Wise move, serving it hot gives you the best reproduction. My brisket had the burnt end on it, AWESOME! The fat was perfectly cooked, the meat was tender and had a smoke ring on it thanks to the pitmaster in Texas!

The sausage was an experience for me as I worked at Poeta’s Foods in Highwood in High School and made fresh Italian Pork Sausage just about every day. It was delicious, smokey and tender, really juicy and flavorful. The smoked sausage flavor was very Texas and I highly reccomend trying out the Jalapeno Cheddar Sausages they were my favorite and not overly spicy, just really something special!  Brisket has been a quest for me, it is one of the most difficult things to master and if you want real Texas BBQ, spend the money on Kreuz and you will briskte will taste like the Pros, everytime.

Photos Courtesy of Central Texas Barbecue Run

Buz and Ned’s Real Barbecue: Hype is Justified

Jason Perlow, Fiddling PigWhat started out as a hassle turned into a classic respect not only for Richmond, VA, but barbecue in general. United Airlines lost my friends luggage and we were travelling with four children and our wives and were looking at a four hour drive to Duck, NC. Jon and I stayed behind to wait for our bags and had a few hours and a hunger to kill last August so our search for some Barbecue began. We spotted a smoker, in a parking lot with a tent set-up and thought this must be good, it turned out this was some of Buz and Ned’s future competition. This fine gentlemen was three hours from serving time, so he suggested Buz and Ned’s place as the best in Richmond, and winner for Throwdown with Bobby Flay.

It is tough to miss, as a huge billboard sits right over the location and it is right off the main drag. In we went and order up a couple of pulled pork sandwiches and a full slab of spare ribs. Being from Chicago and growing up on Carson’s baby back’s we were somewhat intimidated by the spare ribs, but as you can see from the photo, they are about as pretty as you will ever find. Don’t change a thing when you order the pulled pork sandwich, it is perfect, awesome slaw, a dab of hot sauce and the whole affair melts in your mouth!

There is a spot on review at about the food and the taste of the pulled pork sandwich, but the main event, the Bobby Flay smack down ribs were the highlight. Crusty, smokey and just enough carmel to make your mouth water with each bite. We ate as many as we could from this Flintstones size portion and still managed to save a couple of bones for my BBQ loving wife Gretchen. Jon and I were both very impressed with the food and the feel of the joint. Hot sauce on the table, your own personal roll of paper towels was also a nice added touch. Great flavoers of sodas, beer and I highly reccomend their freshly squeezed lemonade as perfect selection for cleaning the pallette between bites or meats.

My friend Jon didn’t stop talking about it and although the drive to North Carolina’s outer banks took us an additional five hours, the stop at Buz and Ned’s Real Barbecue changed our lives and taste for REAL Barbecue:

The Definition of Real Barbecue

“Real Barbecue def: (U.S.D.A./FSIS) Meat products such as beef, pork or chicken cooked with wood or the hot coals there from (exclusively), for a sufficient period to assume the usual characteristics of a barbecued article which includes the formation of a brown crust on the surface and the rendering of surface fat.

The barbecued product must lose at least 30% of its precooked weight in the process”

For more photos of the Interior of Ned and Buz’s Real Barbecue, check out this awesome Flickr Photostream from Jason Perlow, the founder of eGullet, the food discussion website and culinary society. He also runs his own blog: Off the Broiler.