Posts Tagged ‘BBQ Ribs’

America’s Best Ribs: Tips and Recipes for Easy, Lip-Smacking, Pull-Off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ Ribs at Home

Got a new book from Ardie Davis (aka Remus Powers PHB) and Paul Kirk.

America’s Best Ribs: Tips and Recipes for Easy, Lip-Smacking, Pull-Off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ Ribs at Home

Both of these BBQ gentlemen have put out multiples of books before such as:

The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition

America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

Back Cover:

This one is all about RIBS… Delicious…mouthwatering …goodness that is ribs. No boiling needed……….

Ribs is the one thing everyone absolutely loves to make on the grill. I get asked more questions about ribs than any other meat.

They cover off all types of ribs in this book: Pork, Beef, Bison, Mutton and lamb. The recipes are varied and there are step by step instructions on how to make ribs that will make you look like a Champion right in your own backyard! Plus desserts & side dishes .. really yummy side dishes like this corn recipe:

I really enjoy looking through BBQ books that have lots of great but not perfect pictures. Completely staged pictures with perfect drops of sauce really don’t float my boat. I prefer pictures that showcase real BBQ the not so perfect kind. I love the fact that real pictures are used in this book. There are lots of great pictures used from a variety of BBQ Contests and gatherings.  Many people from around the BBQ circuit and BBQ Legends like Pat Burke.

There is a community feel to this book that is terrific. Lots of contributions from many folks in the BBQ community. In addition there are a ton of recipes that  anyone from the inexperienced to the competitor will really use.  The book will be available for sale May 1, 2012 . I think it would make an ideal gift for any avid griller and a wonderful Fathers day gift.

 

 

The Pompous Pig Anderson South Carolina – Great BBQ & Great People

Our last food stop in South Carolina was in the town of Anderson. The Pompous Pig.  By this point all of us were getting rather full. We almost missed the place. They have no street visibility and their door is on the side of a small plaza. We smelled the food before we ate. Always a good sign.

This place is really clean open and airy. Its almost too clean. For me a BBQ joint needs to have a certain vibe to it. I will admit it makes no real sense but I like a little grease on the window panes, a little smokiness on the walls and I don’t really prefer walking into a joint that I could eat off the floors. I guess you could call it the grunge factor. Not dirty just a little bbq grunge.

From their website:

The History of     The Pompous Pig IT ALL STARTED with a Big Green Egg smoker and our passion for entertaining friends and family.  One egg became two, and after repeated requests from friends to provide barbeque for their special events our Atlanta-based catering business was born.  A trailered competition pit smoker was added as the business grew, which was soon followed by another trailered 500-pound capacity commercial smoker. When are you going to open a restaurant ? ”     became the battle cry of our  customers.   After snowballing growth from customer referrals, we decided the time was right to open our first restaurant and that Kim’s hometown of Anderson was the right place to do it.         Thank you, Anderson, for giving us this opportunity to fulfill our dream.  We will strive to serve you with the best barbeque, homemade sides and desserts, and provide friendly service in a fun atmosphere.   We appreciate your support and look forward to serving you in the days and years to come.      Enjoy!

Kim & Chet Newsrom

After reviewing their menu we once again asked if we could sample a bit of everything from their meats and some of their sides. The Pompous pig has only been open 2 years.

We thoroughly enjoyed everything they had to offer. Even after we didn’t think we could eat anything more we were still nibbling away. Succulent ribs with an excellent bark on them, delicious pork and some seriously awesome cornbread with honey butter slathered on.

The collard greens were one of my favorites. They still had definition- they were really well cooked. I love collard greens and these were great. The chicken was moist and delicious the broccoli apple salad full of great texture and crunch everything was really yummy. They have lots of sides at this place all complimentary to their wonderful BBQ offerings.  They use Southern Prides for all their meats.

I fell in love with their apple cider vinegar sauce. I bought the largest container they had. All of their sauces had great flavor.

Their staff was super friendly and happy to have us.  I really admired some of the pictures they have on their walls:

We were a bunch of happy happy meat coma people by this point. If you are in the area you stop by The Pompous Pig. Its delicious. I know for sure that we enjoyed our time in South Carolina and had a great time enjoying all of the places we ate at.

The Pompous Pig on Twitter

The Pompous Pig on Facebook

RESTAURANT HOURS
Tuesday – Thursday   11:00 am – 8:00 pm
Friday & Saturday   11:00 am – 9:00 pm
Sunday    11:00 am – 3:00 pm
Mondays we are CLOSED We will be OPEN MONDAY SEPT. 6th for Labor Day

 

Shredded BBQ Back Rib Ravioli’s

In my never ending search for BBQ recipes I thought I may go in a whole different direction today.  BBQ & Pasta. Not just any dried pasta – I wanted to play with some homemade dough.

I pulled out my pasta maker. I have had this thing in my kitchen closets for a long time. Never used it- not once. Today was a great day to play indoors. With temperatures hovering at about -20 and snow falling lightly I really didn’t feel like being out at the grill.

Recipe for dough:

  • 2 cups OO flour
  • 2 tablespoons olive oil
  • 3 eggs
  • 1 tsp salt

Egg wash – 1 egg mixed with 1 tablespoon water.

Pile all the flour on the counter. Add salt. Mix thoroughly. Make a well in the center add eggs and olive oil. Mix well.

Knead until the dough is smooth and elastic.

Divide in two or three pieces covering the remains in plastic wrap so it doesn’t dry out.

Run through pasta maker multiples of times until you have reached the thinnest setting making sheets of pasta.  (Please note I cursed quite a bit here since the clamp for my pasta maker has gone MIA-very challenging to hold pasta and machine at the same time with no one in the house to help)

Decide on what you would like to stuff them with.  Going back to my new years resolution I knew I had lots of stuffing candidates available in my freezers but decided on one:

Step 1 – Have a dinner party and overcook the ribs.

Step 2- shred the ribs and freeze.

Step 3 think of ways to use all that shredded rib meat. (I hate throwing good meat out)

I have a large container of this now. I am sure this will not be the last recipe I make with it. I am thinking chili tomorrow sounds pretty good with it.

In a bowl chop the rib meat and shred any larger pieces. Add enough BBQ sauce to hold it together.  I used a new prune and sweet chili BBQ sauce I came up with for the filling.

Arrange little piles of rib meat on the pasta leaving about 2 inches in between each spot. Brush on egg wash on the side that does not have filling.

Fold over and cut in between each section. Pinch the sides making sure you have a tight seal.

I used a small glass cup to cut out rounds of raviolis. Boil in salted water for at least 4 minutes or so. Top with your favorite BBQ sauce.

Yummy.

How cool is this… Gone Hoggin BBQ Team

Gotta love this. I got a shout out on another teams Pitmasters tape. I thank them for that. Very cool!!! Hope they make it on the show. Good people. Great BBQ’ers!!! Paul Huff & Mike Galasso  (** Also best of luck to Fat Angel they are an awesome team as well!!! ***)

If you are in their area give them a shout for all your BBQ catering needs!!

Gone Hoggin BBQ Team !

Plus even more Pitmasters Audition tapes



Rhoda Browns Smokin Fatties BBQ Pitmasters Audition



Rhythm ‘N Que!


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