Tag Archives: BBQ
Southern Hospitality
…Again, happiness. The meat was near fall-of-the-bone yet still plenty tender, brushed with a tangy, sweet, spicy sauce, with hints of chili powder and garlic in the seasoning and a touch of vinegar,enough to wake up the inside of my cheeks…. [Full post]
Too Much Of A Good Thing
…The lightly buttered, toasted bread a more than capable dais on which to perch its tasty ingredients. The shrimp was prepared perfectly, firm but not tough. The cooling crab was nicely flaky and lumpy and full of deep sea taste. The lobster was so fresh you it took us out of the city and somewhere where sea mists cooled off our faces…. [Full post]
Luke’s Is On A Roll
…Save a few gems, dining in his area was serviceable at best, offering a paucity of variety in types of cuisine and too many inconsistent purveyors if each. I was getting tired of having to travel down to the Lower East Side/East Vilalge for authentic dishes of arepas, currywurst, Italian roast pork, artisinal pizza, a decent plate of meatballs, and, yes, a yummy lobster roll… [Full Post]
Midtown South(ern)
…the brisket was juicy, really tender and full of beefy flavor. The ribs were served well by their peppery spice rib, letting the pork flavor eventually shine through with just enough saltiness to get all of my taste buds enjoy the fun. The sausage’s taut skin happily snapped to reward me with a nicely seasoned, almost crumbly meaty interior dribbling with its own rendered fats…. [Full post]
Bee Minus
…It was all passable at best. It had some great aromas when I first removed the container’s lid, but once I dug into the dish, I had to check the menu to make sure I had ordered the right thing. Of the rice bowl options, I had chosen one of the two spiciest dishes, but there was very little heat heat or spice to it…. [cont.]
Luke’s Is On A Roll
…I was first impressed with the impact of genuine Maine lobster flavor, even with it seeming to be minimally seasoned, though seasoned quite properly. The tail and claw meat chunks were firm yet tender, moist, and were well served by an evenly and lightly toasted bun, and an extra dash (after a few bites) of their “secret” seasoning, cutely contained in a lobster claw-shaped dispenser…. [Full post]
Bowl Me Over
…I made a broth from first boiling the scallion, green parts of the lettuce, and mushroom stalks—which are firmer are more fibrous than the caps—in a pot of salted water, then slow cooking them over medium heat with the pot mostly covered with a lid, letting some steam release to concentrate the broth…. [cont.]
Chicken, Go!
…The convenience of their quick, hot delivery, and reasonably low prices only adds to their appeal. Their missteps exists on some of their other dishes (such as the fried fish combos) and on their “sides” (cheese fries, good; macaroni salad, okay; spanish rice, pass)!… [Full Post]
Friday Night Fish
…I marinated two tilapia filets in the sauce, then broiled them in the over, brushing on extra sauce every 5 minutes or so, and plated them with some rice I prepped with some turmeric, yellow mustard, and lime juice, and some lima beans in butter and tarragon leaves…. [Full Post]
Quick Post | Rib Tickling
…but I did make it worth my while by parboiling the ribs in orange soda (?!) and finishing them in the oven with a glaze of chili sauce, orange peel, crushed garlic and honey!… [cont.]
DMANBURGER
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