zimonsays
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Posts posted by zimonsays
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I love Rub. Just down and dirty. There Burnt Ends are the best bite of BBQ in this town. There baby backs are also great. Fat Guy,for the record they don't use gas. I asked to see there smokers and there were clearly no gas hook ups. I also looked up the manufacturer online.
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charles southern kitchen, not to far from the stadium. great fried chicken and soul food
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In USA Today, RUB BBQ getting some national bbq attention. Pretty good company. Chalk one up for NYC BBQ.
http://www.usatoday.com/travel/destination...-barbecue_x.htm
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i have eaten there a bunch of times since it opened and i think this place has come along way
..the food is allways very good and the service is great. highlights are the burnt ends, all the ribs, brisket,duck and pulled pork. the beans and onion are also great...mmm... burnt ends... those were outstanding as well!
Gotta say that I'm not a huge fan of their pulled pork though.
i went with 6 peolpe and we got the whole pork butt. they bring the whole butt to the table and let you pull it yourself. its awsome, especially when its steaming hot from the pit. try it you won't be disapointed
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i have eaten there a bunch of times since it opened and i think this place has come along way
..the food is allways very good and the service is great. highlights are the burnt ends, all the ribs, brisket,duck and pulled pork. the beans and onion are also great... -
charles southern kitchen on 151 and 8th ave is the best fired chicken/soul food in nyc and its all served up from the buffet
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I didn’t eat out for Thanks Giving but I did order a Turkey from Rub BBQ. I typically don’t love Turkey but this was very good
. The bird was about a 12 pounder. It had a great smoky flavor and was really juicy .The suggested retail was a little pricey compared to some other places…... Next year I’m going deep fried, any suggestions… -
i live close to the one on 23rd st. i order from there all the time. the food is always good, not the best but always good...
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RUB makes some killer buffalo wings. first they smoke them, then they fry them and add there buffalo wing sauce. many layers of flavor.. ..they also use really large wings not those little suckers you get for 10 cents. bondies are also pretty good
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I think its BS that they did not invite Paul Kirk this year. He was really one of the highhlights and the food was great. maybe Rub is rubbing Mr Meyers the wrong way!! Stealing a little of his thunder... Its good to see some healthy competion but come on..
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Just go back from Rub witha full belly and a happy heart.
This is my forth time and they have really gotten the act together.....The food was excellent!!! The Burnnt ends were some of the best Q i have ever had. both types of ribs the babys and the spares were great. The sides were also great. The baked beans are the best anywhere....Anyway i'm surprised there hasent been more said about this place on here after all the great stuff that was said about them from the big apple bbq party and all the other blog sites. Its nice to know you don't have to leave NYC to get great BBQ 
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BLUE SMOKE...
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I don't want to burst your bubble but if your talking about Everett and Jones in San Francisco they use the same J&R pits as Dinosaur; and for that matter Aruther Bryants also has an Old Hickory in the back where you can't see it....Why is everyone so hung up on this...Smoke is just ONE aspect of BBQ.
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you should try kosher chickens, they are already brined. duck is also one of the best things to bbq low and slow. it comes out super moist and tasty
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I ate at Rickshaw Dumpling yesterday. On my way down 23rd st i came across a truck unloading some massive bbq pits. They told me that Rub BBQ will open on april 1 and thats no april fools. I can't wait!!
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i ate there today. i had the pork dumps, fried and steamed and the shrimp dumps. both good but way to expensive. $12.50 for twelve pieces and a water. i would rather have the dollar for five dumps on allen street
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I saw this in Newsday yesterday :)
http://www.newsday.com/mynews/ny-fdqnotes4...0,2748924.story
i had no idea pearsons in queens closed....:(
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Someone upthread mentioned Dumpling Man-- are others fond of that one as well? It's hard to get through the press and hype and find out how good it really is.
they make a good dumpling just expensive for what it is...a dumpling
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By the way, New york does have its own bbq tradition, its called Cornell chicken. It was developed at Cornel university.Its a vinager marinated enriched with eggs and cooked in long cinder block pits directly over charcoal and wood. You can find it at many road side stands all over the Finger Lakes. Heres a link to a pdf by the guy who invented it.
http://cce.cornell.edu/store/pdf/bbq.pdf
so i guess New York does have its own bbq tradition....
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Some of my favorites include places I visit with some regularity with Fat Guy and Ellen:
- The two five-for-a-dollar places" -- Fried Dumpling at 99 Allen Street between Delancey and Broome; and, a little better IMO, Dumpling House at 118 Eldridge Street between Broome and Grand.
- New Green Bo
Both great!!
How about Excellent Dumpling House 111 Lafayette St
very good
- The two five-for-a-dollar places" -- Fried Dumpling at 99 Allen Street between Delancey and Broome; and, a little better IMO, Dumpling House at 118 Eldridge Street between Broome and Grand.
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Competition bbq is the true holy grail. some of those guys are way beyond anything you could ever get in any bbq palace.
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I'm looking at Arthur Bryant's menu right now. It lists:
Beef
Ham
Pork
Turkey
Chicken
Sausage
Burnt Ends
Long End – Ribs
Short End – Ribs
I'm having a lot of trouble thinking of any major barbecue places in the South that don't serve a variety of meats. Would anybody care to give, say, ten examples of generally accepted world-class barbecue restaurants so that we can derive the average number of meats on offer?
the only places you will find with one meat on the menu are in the carolina's and its all pork!
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i would like to know also....can any of you bbq experts help us with this?
"Did the smoker belch-out copious amounts of smoke. If brisket cooked in one of these smokers doesn't qualify as BBQ, then what is it?"
...Based on his assertions, no matter how good the food might taste, if it isn't cooked by his proscribed method, by definition it can not be BBQ. I think he needs to get his head out of his wood pile and I hope when RUB opens we see him eat his words...
Lets try a simple equation: Paul Kirk is a BBQ expert; Paul Kirk has cooked great BBQ brisket on an electrically assisted smoker; ergo, an electrically assisted smoker can make great BBQ brisket. Am I missing something (of course I am and within a very short period of time someone is sure to point it out), was what was served last summer not great BBQ? For all of you that got to see and taste the brisket last summer, was it what you expected it to look and taste like? Did it look like a meteorite on the outside, all brown and crusty? When it was sliced was it tender and moist, yet retaining the texture of meat? Was there a balance between the Smokey flavor created by smoldering wood and the spices of the rub? Did the smoker belch-out copious amounts of smoke. If brisket cooked in one of these smokers doesn't qualify as BBQ, then what is it?
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Sietsema really knows nothing about bbq...to say heat and smoke are one in the same is wrong!! they are two seperate issues. and if i recall correctly you applaud pearsons and they use the same "technical modern smokers" that you hate so at dinosnore. get your story straight.
I received this email from Robert Sietsema this morning:Hey J.J. --I appreciate your comments in the Dinosaur thread on egullet, but let me set the record straight on one thing -- I never ever said that the place used no wood, as has been imputed to me over and over in this thread. It's my belief that they use far too little wood. And, just for comparison's sake, here's a picture of the wood yard at Kreuz in Lockhart, Texas that I took a few days ago on my annual barbecue pilgrimage:
Wood for the next day is in the foreground, and the wood hoard is neatly stacked to the horizon on a one-acre lot. Dinosaur tucks a few pieces into their metal smoker and calls it barbecue. I have no sympathy for these technical modern smokers, nor for the comments of Shaw that heat is one thing and smoke another. If you want to do a job, use lots of wood and smoke the hell out of the meat!
--Robert
(I couldn't upload the picture.)
Centro Vinoteca and Gusto?
in New York: Dining
Posted
I went to CT last night. I thought the food was very good as was the sevice. We tried almost everything on the menu. The stand outs were the pork chop and the steak . There were also many beautiful peolpe there. Sitting next to me was Tyra Banks and one of the query guys. Sorry i can't be more detailed