jmbrightman

I have a Brinkmann electric smoker that cost me all of $60 at Lowe's, and it has produced great chicken, pork shoulder, and this weekend, the best brisket I ever tasted (thanks Col K for the EGCI smoking course and rub recipe). The electric smoker keeps a steady 225-250. BJ's always has the whole brisket, between 10-13 lb. in cryovac.

Mosholu.

That sounds most amazing. We host friends and family every weekend Memorial Day through Labor Day, so we make do with 16 -20oz (choice) ribeyes I get from BJ's. I have tried Wegman's and Whole Foods steaks, but to my taste, as well as my unbiased tasters, the BJ's steaks are as satisfying for way less $$$.

I agree with you on your assessment of Tony Luke's pork sandwich, but you really need to try John's steak sandwich (and be sure to eat it there).

Roll call.... DiNic's uses Cacia's rolls. Tony Luke's claims to bake rolls on the premises. John's Roast Pork uses a seeded roll from Carangi's for large sandwiches, and a kaiser roll for the smaller sandwich. George's on 9th Street uses Sarcone's and Vilotti. Chickie's Italian Deli uses Sarcone's bread for the large hoagie Tuesday through Saturday; Vilotti bread is used for large hoagies on Mondays, and for small hoagies all week. Pat's uses Vilotti rolls for the pork sandwiches. ← the most useful quote in this thread...

The most surprising thing to me is that it appears in the Weekly as a feature story. It reads like an advertorial in the Education supplement.

my impression is after the debacle at the steak grill, he was afraid to ask for anything on the pork.

I believe the phrase is "smoke and mirrors", i.e. the distractions used by magicians to prevent the audience from seeing how the trick is done.

Lojack makes a product for laptops that will let you track the computer if stolen. costs $75 for a 2 year license.

Let us know if the meats were cooked at the proper temps. Proper temps for me are rare and even med rare. Last time we went it seemed that there were more than a few really well done, no likey well done. ← do you tell the guy manning the grill you want the meat pink? when I tell him the pinker the better, that is what he pulls off the grill for me.

I had a schmitter yesterday, and it was good in spite of the meat cooked to the texture of leather. The sausage and peppers sandwiches they are grilling in the concourse smelled amazing.

That would be it, yes. I was told by friends that it's in an area of town which requires... some caution. Any advice? ← There is nothing wrong with the area, aside from limited parking.

are those pig ears in the black beans?

We have gone with our boys (ages 4 and 6) a couple times over the past 2 weeks, and it has been excellent each time. we typically go Saturday at around 5:30 and it is not yet crowded. we order by the pound, and have paid around $60 for 4 with tip. the kids enjoy the fresh fruit from the salad bar, as well as the cuts of beef.

I have never heard Cherry Hill referred to as "the Hill" before, but if that is what you mean, try Toscana Lamberti in the Stop n Shop Center. Very good pies from a wood fired oven.

Sarcone's only supplies 13 of the Primo locations, and if the Sarcone satellite delis take off, that number will likely decrease.

I had an Italian hoagie from Sarcone's for lunch today. I gotta say, I prefer Lou and Ann's. Something about that roll Lou and Ann's uses that elevates that sandwich above the rest. The Sarcone sandwich is near indistinguishable from Primo's (Primo's has more meat). I will have to try Nardi's and Pascale's.

closed Mondays...sigh.

I don't get the complaints about the price of a pizza. Tacconelli's is around $16 with 3 toppings, and it appears Osteria is a bit more creative with the toppings offered...

Mustard and mayo on a hoagie?? I guess I'm a purist, but once you put anything other than oil/vinegar on a hoagie, it becomes a sandwich on a hoagie roll. As far as DiVello's, their bread is too mushy. Maybe that's what the toothless Haddonfieldites prefer. The only hoagie that come close to Sarcone's, in the general vicinity, is Lou and Ann's I thnk they use bread from Erlton Bakery. ← I am not a fan of DiVello's either - I don't understand how they were ever named a "best cheesesteak" by the Inquirer. Lou and Ann's is consistently excellent, with Thumann's meats sliced to order, homemade soups, and those fantastic rolls (I prefer it to Sarcone's, Liscio's et al) from Erlton. The hoagie is a bargain at $4.75.

Generally regarded as such by whom?! ← The Pennsylvania Newspaper Association's Keystone Press Awards. The Review typically is in the top 3 annually for local news and feature writing, as well as photography.

I stole Maria Gallagher's post on the Show Us What You Got thread: Roll call.... DiNic's uses Cacia's rolls. Tony Luke's claims to bake rolls on the premises. John's Roast Pork uses a seeded roll from Carangi's for large sandwiches, and a kaiser roll for the smaller sandwich. George's on 9th Street uses Sarcone's and Vilotti. Chickie's Italian Deli uses Sarcone's bread for the large hoagie Tuesday through Saturday; Vilotti bread is used for large hoagies on Mondays, and for small hoagies all week. Pat's uses Vilotti rolls for the pork sandwiches.

Phyllis reviews on a 3-toque scale. Serving a large, icy cold martini gets you one toque. Serving a dish of olive oil with bread gets you another toque. Having the chef/owner recognize her and schmooze a bit will get the third toque, and a review suitable for framing. It has been her formula for many years.

I visit whenever I am in the city. When out of town family visits, I make a point to take them to RTM in the same way I take them to 9th St and Independence Hall. Living and working in South Jersey, RTM is not a convenient shopping option. With regard to Spataro's, I always thought of that as goyishe deli, not close to what I think of as a Jewish deli. No Hebrew National salami, kasha, chopped liver, knishes or chicken fat to be found at Spataro, IIRC.

Steven, I look forward to visiting. The terminal is one of my favorite places in the city - when out of town family visits. it is a mandatory stop. I don't recall any attempt at Jewish deli, and I have been a RTM patron since the bad old early 80's (Sandwich Stan is the closest I can think of). There is much discussion on this board over the propriety of discussing the merits of a restaurant within the first couple of weeks of opening. It sounds like you are off to a good start, all things considered.