bbq4meanytime

Otello, nice summary. There was something off (in addition to/other than the sweetness) about the sauce. Ahh but you can't beat BBQ in the park on a nice day. I'll be sure to stock some hot stuff too next time. Edit: that Pupusaria 2 doors down makes some good pupusas revueltas too!

I'll be there, 1 pm. Save me parking spot

I'll eat at Busboys, Rockcreek or in my car. Just tell me where to meet.

I'm in, earlier is also better for me.

Growing up, my mom used to pickle them in soy sauce (kikkoman only) & vinegar & a little hot pepper. I make a variation with soy sauce, basalmic vinegar, sugar, shallots, hot pepper, cracked black and pink pepper and a few coriander seeds.

Sara, I'll ask my mom-in-law. We'll be back up there around the 3rd as well, thru the 12th. I'll make it point to try and find some more good places to eat.

Three Pigs...uggg doesn't even the "bbq" radar. Now Boss Hogs around the corner is one of my favorite.

Ok, had to take one for the 'Gulls so a friend and I hit this for lunch today. We sat inside but they were seating outdoor if you wanted the full "Cuban" effect [hot and humid]. Good size interior and bar. There was a dance floor too. A few Cubans were seated around, mixed in with DC business types for lunch. My friend opted for the Grilled Roast Pork sandwich and I went with the Canero sandwich (pork, chorizo & chicken). The sandwiches were big enough that we swapped halves and got to try both. Not having any expereince with Cuban sandwiches, I'll reserve any critical review for those who have but we both liked the sandwiches. A word to the wise: don't fill up on the plantain chips when they bring them out in the basket because you get a big mound of them with your sandwich. Like fries, you can't let them go to waste. If you're a soup and sandwich person, I'd try the soup & half- sandwich lunch special for $7.95. But I'm sure there are some good things like the leg of pork marinated with orange bitter, lemson, onions and braised in the oven, or the jerk beef with roasted sweet potatoes...we'll be back.

Jenny, way up in the thread I posted that Rockland's pretty much sucks by way of good BBQ so I agree with your assessment (ditto that for Red Hot & Blue and Memphis bbq, although to differing degrees). Maybe if Otello can get this BBQ club thing going, we'll be able to single out some of the better places....

Bill you say Dupont will definitely bring the business, and I hope so. There is a lot a competition down here and the beauty of SBC out in Cow town Herndon was there there was little competition. I hope they don't end up a just an average restaurant in DC, I'm not sure what would make them stand out.

If the jars are properly sanitized and the filled jars placed in a water bath afterwards, can the unopened mustard be stored in non-refrigerated storage? Nice recipe, Ihope to try it soon.

Jammin Joe's Rt 29, about 3 miles North of Warrenton in New Baltimore. Finally got to try it today. The proprietor, Smokin Joe, said they've finally dialed-in their BBQ. A self-styled "Virginia" bbq pit, Jammin Joe's offers a pulled pork sandwich, St. Louis style ribs and chicken. The pork sandwich is king, nevermind about anything else. If you like pulled pork (with or without slaw), this is one of the best. Moist, with a right amount sauce worked into it, it had a nice balance of smoke, spiciness and sweetness. The ribs were good (certainly above-average) but only because they were properly smoked. They did need sauce (IMO) for full flavor. Forget about the chicken, my guess is that they offer it for non-pork eating cusotmers. The chicken was moist, smoked all the way through and flavorless (and precisely why I brine my birds before smoking or roasting them-but I'm not advocating brining for real bbq). The sauce is a nice vinegar/tomato based suace, sweetened up. The beans rock: pieces of meat, and at least 3 types of beans in sweet gravy. Definitely worth the stop. If you need another reason to head out that way, consider picking berries or fruit at one of the many places along Rt 211, check out Sunnyside market in Sperryville or ECOW and poke around some antique stores and hit Jammin Joes on the way back home. edit to correct name

But of course I'd be game...

Rocks has a way, when he hits it right on, of stirring shit up. I vote for Rocks for 4 more years

Is that for real? Al, I appreciate your passionate defense, but I thought marsala chicken was made form marsala wine. Do these guys really source the grapes for the wine? edit typo

I vote for #3. I like this, we should vote on evrything you do.

This isn't an inidictment on Carrabas alone, but Carrabas (Outback, Macarani Grill, Chili, etc) is why living in the burbs sucks. I tried to eat there once, but I wasn't going to wait 1.5 hours to do so. No way, give me drive thru taco bell before that.

Mongo, nice Blog, if not long... Why no cream? Curious, do you eat/cook anything other than Indian (and I suppose korean) food with any regularity?

If this is affiliated with the VA locations, we've been to the original Baileys Crossroads location several times and thought it was quite good (authenticy issues aside). The owner was in some way (a cook?) formerly associated with Tara Thai. From what we were told when they first opened in Bailey's, he was dissastified with the way ther food at Tara Thai was straying from authenticity- FWIW.

Hmmmm, you ever see the NY and New Engalnd countryside in the fall? Cords upon cords of wood stacked roof-high ready for burning in the woodstoves to supplement the oil-fired heat. I would guess that in the aggregate, more homes burn wood in these rurual areas than the BBQ pits. As part of a small start-up company in the early 90s, we did a nationwide project on identifying non-attainment areas and many of these areas were not included. Particulates are mostly produced by diesel engines, does lot of trucking go through Davidson?

The problem is the petroluem-burning automobiles and trucks, not the BBQ pits. Let's not lose sight of that. Several years back before I left California, I remember Los Angeles County talking about banning charcoal grills for the same reason. edit typos

I roasted 3 ducks (about 5.75 lbs each), brined overnight and beer-canned in my weber, indirect heat mix of coals and hardwood. I pulled these out at about 140 degrees, a little undercooked at the legs (but I used to meat to make other things which were further cooked). The third duck I cooked all the way to 165 degrees; that duck was equally as moist and easier to pull meat from.

Here's another thread Heritage I've eaten there for lunch 5 times since they've opened. Very good food although the last time I ate there (2 days ago) the service and my experience was so horrendous I almost vowed to never go back. But the food is sooo good I probably will.

$102? Awesome. Nice write up too.

I'm roasting 3 peking ducks tomorrow. I don't have a rotisserie so can't say how well that method works (or doesn't work) but I will roast mine by indirect heat with a combination of coals and hardwood. Works like a charm. I don't, however, make incisions in the skin as I found that the fat will render out just fine (and there will be alot of fat dripping by the time its done).