Moderators: jcmanson, Sly Fox, BuryYourDuke
blwall1416 wrote:Eastern style sucks.Cider Jim wrote:blwall, I wouldn't be surprised if you NC guys carried a small jug of apple cider vinegar with you on your belt, like a canteen.It'll cure what ails ya.
LUminary wrote:Tried out Ranch Road yesterday. Not the place to go for atmosphere, but the food was good. The creamed corn (roasted first) was worth the visit.See, two votes for the SIDE DISHES.!! Especially the cream corn!! I DO not what I am talking about when it comes to food. Other then that geezer Cider but he is weird anyways!!
Purple Haize wrote:Other then that geezer Cider
Gotta try that cream corn myself...maybe with a SIDE of BBQ.
--Fumble (1961-2009), RIPblwall1416 wrote:Yesterday, I had the pork plate with mac n' cheese & baked beans. The BBQ wasn't bad. I had to add a touch of apple cider vinegar to it when I got home. The sides were great. I have no idea why Mrs. Cider didn't like the mac 'n cheese. I'm normally not a m&c kind of guy, either.brisket shouldn't really need much if any sauce if prepared correctly.
And the Texas beef brisket? Never understood it. Take an average cut of meat & cover it up with some zingy sauce? Pulled pork is different. If you do it correctly, it doesn't really need sauce.
SuperJon wrote: I love dc Talk.
Ranch Road BBQhttp://www2.newsadvance.com/lifestyles/ ... ar-987148/
Before opening Ranch Road BBQ’s original location in Bedford, owner Marvin Templeton traveled around the country to get a taste for all of its different incarnations.
As a result, he says, his menu has influences from North Carolina all the way to Texas.
“We really liked barbecue and all the tastes we discovered while we were traveling around,” Templeton says. “We thought we could do a good job with it.”
At the restaurant, which moved to Lakeside Drive in February, they sell beef brisket, pork, chicken, sausage and turkey plates, with a selection of sides that include mac and cheese, potato salad, baked beans and coleslaw.
They also offer the meats as sandwiches or by the pound.
That variety is what attracted loyal customer Jonathan Wooldridge, who drives all the way from Lexington to get his fix.
Wooldridge happened upon the place when it was still in Bedford, as he was cutting through downtown to get home.
“(Templeton) had the smoker out front, and it smelled so good,” says Wooldridge, who followed Templeton to the new location. “I’ve been hooked ever since. You get a flavor of all the different regions.”
--Fumble (1961-2009), RIPprototype wrote:You all are making me hungry... Gotta try this place...Love good brisket.Seriously? I work like 2 minutes from Q BBQ. There's 2 other BBQ joints just as close to me that I'd rather go to - VA BBQ and Extra Billy's. Q BBQ is overpriced and their BBQ is average.
Best BBQ place I have to been to in some time, has to be Q-Barbeque in Richmond. Get their made-to-order hush puppies as a side.
El Scorcho wrote:post at your own risk.
prototype wrote:You've never been to "Q" then. Tuffy Stone, the chef, is a regular on TLC's Pitmasters and has won over $125,000 in BBQ contest all over the country. You got to try it... It's Midlothian and there is a new one in Hampton.Don't waste your time. Or money. I don't care how much money "the chef" has made.
El Scorcho wrote:post at your own risk.
El Scorcho wrote:post at your own risk.
--Fumble (1961-2009), RIPEtymology
The origins of both the activity of barbecue cooking and the word itself are somewhat obscure. Most etymologists believe that barbecue derives ultimately from the word barabicu found in the language of both the Timucua of Florida and the Taíno people of the Caribbean, which then entered European languages in the form barbacoa. The word translates as "sacred fire pit."[2] The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks.
Traditional barbacoa involves digging a hole in the ground and placing some meat (usually a whole goat) with a pot underneath it, so that the juices can make a hearty broth. It is then covered with maguey leaves and coal and set alight. The cooking process takes a few hours.
There is ample evidence that both the word and cooking technique migrated out of the Caribbean and into other languages and cultures, with the word (barbacoa) moving from Caribbean dialects into Spanish, then Portuguese, French, and English. The Oxford English Dictionary cites the first recorded use of the word in the English language in 1697 by the British buccaneer William Dampier.[3]
While the standard modern English spelling of the word is barbecue, local variations like barbeque and truncations such as bar-b-q or bbq may also be found.[4] In the southeastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the southwestern states, cuts of beef are often cooked.
The word barbecue has attracted several inaccurate origins from folk etymology. An often-repeated claim is that the word is derived from the French language. The story goes that French visitors to the Caribbean saw a pig being cooked whole and described the method as barbe à queue, meaning "from beard to tail". The French word for barbecue is also barbecue, and the "beard to tail" explanation is regarded as false by most language experts. The only merit is that it relies on the similar sound of the words, a feature common in folk-etymology explanations.[5] Another claim states that the word BBQ came from the time when roadhouses and beer joints with pool tables advertised "Bar, Beer and Cues". According to this tale, the phrase was shortened over time to BBCue, then BBQ.[6]
The related term buccaneer is derived from the Arawak word buccan, a wooden frame for smoking meat, hence the French word boucane and the name boucanier for hunters who used such frames to smoke meat from feral cattle and pigs on Hispaniola (now Haiti and the Dominican Republic).[7] English colonists anglicised the word boucanier to buccaneer.
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SuperJon wrote: I love dc Talk.
Travelbug12598 wrote:This place is great, it's been open for almost 2 years now and they have made a lot of changes! Brisket is awesome the lady that works there told me that they have smokers on site and cook the meats for 16 hours. Def going there for lunch tomorrow for some brisket, Mac n cheese and the awesome creamed corn!Was the corn roasted/grilled? First time I sampled it was, second time not.
- By aredd33
- By JK37