DelMarVa's Premier Source for News, Opinion, Analysis, and Human Interest Contact Publisher Joe Albero at alberobutzo@wmconnect.com or 410-430-5349
DelMarVa's Premier Source for News, Opinion, Analysis, and Human Interest Contact Publisher Joe Albero at alberobutzo@wmconnect.com or 410-430-5349
10 comments:
Cole slaw is a must with smoked pork. I also make a homemade Vinegar Sauce, from one of Steven Raichlen's recipes every time I smoke anything. That shoulder looks perfect!
Smoked Baked Beans is just as important when smoking a brisket, as Cole slaw is for pork. A couple pieces of the "usable fat" from the brisket, jalapenos, bell peppers, and spices makes a slamming start to transforming store bought baked beans, if you don't feel like starting from scratch.
I wish I could get up there today, but if this is now a part of the menu, I will definitely be back soon and more often.
I'm sure your busy processing everything if it came off the smoker at noon and if you let it rest, but I would love to see the menu / portions / prices for what you got going on there. It seems to me the other BBQ joints, particularly the one on 113, half ass everything. Every time I try a new place, I am usually disappointed. Red Hot and Blue and Sonny's BBQ are my favorite places. Busch Gardens has unbelievable BBQ near the Le Mans track, which is unexpected!
Do you write for Dear Abby?
Man it looks good from the picture!!
1:18, If I may be so bold, our cole slaw is the best you'll ever eat. It's my Wife's recipe and it truly is to die for. I have been to many places where they serve cole slaw and frankly it usually sucks, seriously. Today we are serving home made mac and cheese with each sandwich and or platter. Everything is so tender and the apple butter sauce is just out of this world. I wanted to create a bbq that was not just delicious, I wanted it to be different from everyone else. Every customer we've had in today openly said it's the best they've ever had. This will be an every weekend special.
136 no I don’t I’m just very lonely
Good job Joeseph. You always try to make things better around here despite the insults, naysayers, and other forms of hate directed towards you.
Keep it up and keep succeeding. That will piss off your haters for sure.
What kind of wood do you use?
Does sound out of this world. Sorry we missed it but very happy to hear it is going to be a weekend tradition.
7:26, Cherry Wood. Thankfully a friend had a very old cherry tree die on his property. I used to have bonfires at my OC house all the time and they offered me this huge cherry tree. So I split the wood and stored it. It was a God Send because I came to learn that this wood was about the most expensive wood money can buy for smokers. Being what I have is so old, it really lasts a long time in the smoker, unlike hickory and others. The flavor it creates is second to none.We had a tremendous crowd all day and night yesterday and we sold out of brisket and beef. I still have pulled pork, (I cooked an additional 40 pound of pork) and a half of a ham. So come get it TODAY before is disappears.
Thank you for replying, I am allergic to oak so I Have to ask. Looking forward to getting to try it. Everything you posted looks amazing
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