I know we can get into specifics for each region on flavors and profiles, thickness and consistency but I'm going to write using broad strokes to help those who are just starting out or want to find out about the general differences in sauces around the country are. There are many and I like many of them for various reasons. But for this post I will focus on the five main categories.
Thursday, November 19, 2015
This is a topic I have been avoiding. It is very personal and can be very divisive as we have seen in NC. The state is split into two camps, Eastern Carolina Sauce and Western Carolina Sauce, and woe be unto you if you choose either or neither when asked. I will be trying to avoid choosing one over the other but just sharing the differences of our great country's sauces with you.
Friday, September 11, 2015
I finally got to go to Kansas City where I heard the streets are paved with brisket and the faucets run with BBQ sauce. Ok, not quite. It is a city known for its jazz, BBQ and the head of the Santa Fe trail. It is a city with roots that go back the the US's expansion West, where cattle was sold to head East. Due to its ties to cattle it is also a haven for BBQ and said to be the birth place of burnt ends.
I got to go for work, but didn't squander the opportunity to try some of the BBQ they are famous for. It was a whirl wind tour but I was able to try some great BBQ at four great restaurants. The first was Joe's Kansas City Bar-B-Que, the second, Fiorella Jack Stacks, followed by Gates and finally Author Bryant's. Each was good, but none were Carolina BBQ.
Friday, August 7, 2015
July 4 is my birthday. I'm a firecracker. Each year we have a party and invite over a bunch of friends. I smoke some meat and make some cake and our friends bring side dishes. We eat, drink and watch fireworks in the neighborhood. It's fun.
This year was no different. I cooked pork, brisket and hot dogs,made a batch of baked black beans and two birthday cakes.
Friday, June 26, 2015
Title: Grilled Pizza the Right Way: The Best Technique for Cooking Incredible Tasting Pizza & Flatbread on Your Barbecue Perfectly Chewy & Crispy Every Time
Author: John Delpha
This is one of the three books I was sent to review back in April. It's been a little hectic lately with end of school and work so I haven't had a chance to review it until now.
The book is by John Delpha who is a former Army officer and Helicopter pilot. He became a chef and cooked in some of Bostons top kitchens such as Clio, Mistral, Harvest, Sorellina and La Campania. He is a member of iQue, who won the 2009 Jack Daniel's World Barbecue Championship and loves to cook with fire. He learned how to grill pizza at Al Forno in Providence, RI and brings his experience and skill to the masses via this book.
I love to use my grill and I love to eat pizza. This book is perfect for people with similar tastes. If you want to try something new on the grill this book will help you learn how to grill a pizza and other flatbreads. It starts with savory pizzas and ends with dessert pizzas. There are a couple parts I found a little confusing, but overall it is a pretty straight forward cook book.
Wednesday, June 24, 2015
Location: Charlotte, North Carolina
Carolina Swine Shine: $6.25 + Shipping and Handeling
Carolina Q Rub: $7.95 + Shipping and Handling
It's been a while since my last post. Life and work have been busy, but I haven't stopped cooking, tasting and testing. You might recognize the name Rocky Top BBQ Co. from BBQ Pitmasters or the interview I did with them (you can read it here).
Jonathan and his crew have added a few more trophies and catered a few more events and come out with a rub and sauce they use on their divine swine. I have tried both and both are good. Their sauce has become my go to Carolina sauce. It's that good.