-
More from the bbq block party
More on the BBQ, just bear with me for a bit. On day two of the Big Apple Barbeque Block Party, I ate some ribs and brisket. The ribs by Mike Mills of 17th Street Bar and Grill (IL) were some of the best I ever tasted but it does not warrant a whole post because the bbq festival is over and... the ribs are GONE! Oh the injustice... Another long line was for the brisket and sausage at The Salt Lick from Texas. And I will just say it now, the brisket at Hill Country and Wildwood are better. Maybe when you have to serve so many people, quality control is more difficult than in a restaurant. I have no idea what the reason was, but the brisket was average in moistness at best. You really might as well go to Wildwood because it only cost about four or five dollars more to get double the amount of brisket that was served at the Salt Lick stand.
In the middle of the afternoon there was a seminar with a man named Fred Thompson who wrote Barbecue Nation. The seminar was moderated by Steve Shaw of E Gullet.
Fred mentioned some great tips for those of you who want to make barbecue in a New York apartment. Some of the things he recommended:
- Always remove that thin covering on the back of the ribs since that will pull at the proteins and make the meat behave differently.
- White sugar is better than brown sugar because it burns less easily.
- He also puts a slather of mustard on the ribs before applying a rub.
- For a basic pork rub recipe, start with eight (8) parts sugar, four (4) parts salt, and one (1) part chili powder. Then add any additional flavorings you want in half part increments. Some things he mentioned were onion powder and garlic powder.
- He said that a lot of competition guys will ground up bacon and put it in the rub. Yea... Right??
- For competitions, 'falling off the bone' is no good because you want it to have a little tug.
- The temperature you want is around 225 degrees Fahrenheit.
- After the oven, finish it on the grill/cast iron and sauce it.
It was possibly the most informative 40 minutes of BBQ talk I have ever heard. He was a funny dude and totally pragmatic in his quest to make good ribs. His top four places for procuring meat in the city?:
- Flying Pigs Farm
- The butcher in Grand Central
- Food Emporium or any grocery store.
When someone asked him about his favorite cut of ribs, he just said to buy the ones on sale. How can you not love advice like that?
And look, a picture of a dog gnawing on a bone. That officially wraps up my NY BBQ Block Party posts. I might tell a story or two tomorrow if I feel up to it. We will see. Oh and has everyone been following the non-stop iphone news today? How many people have one? Is it actually worth $70 a month?!
Like what you've read today? Subscribe to my RSS and never miss a post!Posted by Danny on June 9 2008 at 4:54 pm
- Share:
A few notes:
1. that's an awesome picture of the dog.
2. don't you dare roast ribs in the apartment unless the temperature is below 70.
Ang on June 9 2008 at 5:20 pm
That rib looks mighty tasty! Looks kinda like one of those chinese ribs. I'm kinda sad that i missed the babbq -=( I'm def going next year!!!
wonders on June 10 2008 at 11:58 am
Ang,
1. Thanks. 2. I cannot hear you. Wha??
wonders,
Definitely try and go next year! It is hot but a good time and a fun experience.
Danny on June 10 2008 at 2:29 pm
We sat right up front and he was a character. Best grilling advice ever!!!
Dan on June 10 2008 at 8:18 pm