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Everything posted by joiei

  1. I'm going to check with my bbq judging buddies about the places listed around the DFW and Abilene. I have heard no talk about any of those places
  2. Getting ready to add another book to my collection. CHef Irv Miller's "Panhandle to Pan" written from his experience cooking around the Florida Panhandle. http://jacksonsrestaurant.com/
  3. PCB is not known for being a food destination like South Walton County and Destin are.
  4. Just saw a notice where a popup Alinea is going to be in Miami in early 2016. 18 courses. $$$$$
  5. The best two bbq places in the Tulsa area are BurnCo bbq on S Boston at 18th. There is a line everyday (like Franklin in Austin) and they run out. Everything is smoked on the 12 Hasty Bake smoker/grills they have in the restaurant. That line moves pretty quickly so do not let it intimidate you. The other bbq is Buffalo BBQ in Sperry just north of Tulsa. Donnie Teel, the owner has won the American Royal, a big deal. It is a trailer in the parking lot of the Daylight Doughnut shop with two picnic tables out front. I'll try to get some more recommendations on here for you all. L
  6. Haven't been to Franklin but i do enjoy Muellers in Taylor, TX. Smitty's in Lockhart is also a must do.
  7. If the students want to really test the ability of their smokers, then I agree that they need to compete in a KCBS (Kansas City BBQ Society) and/or MBN (Memphis BBQ Network) competition or 10. Having judged over 150 KCBS competitions and cooked in some, there are cook teams producing quality bbq on all manner of smokers that do not cost $1200. I suggest y'all go over to The Smoke Ring and ask some questions about smoking from professionals who do it every weekend. Also, attend a competition or 3 sanctioned by either organization and spend some time talking with cook teams. Those folks love to talk about their smokers, trust me on this. you can find a list of events at the kcbs.us web site. As for those can smokers that offended that engineer, they work.
  8. On a visit to New Orleans last week we had lunch on Saturday at Trenasse at the Intercontintal. The restaurant is Chef Jim Richard (ree-chard)s entry to the city from his Stinkys Fish Camp over in South Walton County in Northwest Florida. His gumbo is the best I have ever tasted. And Unka Dukes bbq shrimp is worth the meal alone. Order the muscadet wine to go with a seafood dishes. Unka Duke is a friend and should be one of yours also. They don't serve enough bread to start to sop up every morsel of sauce so don't hesitate to ask for more. Todd Price's review at Nola.com isn't bad. Next time I'm starting with the frogs legs. They were featuring striper menuier. So good. I have known Chef Jin since his days at the Paradise Cafe I the late 1980s. And now I know his bro Cajun Ed here in Tulsa. Btw it is crawfish time. I'll be eating some this weekend. Run don't walk before they become a hard to get reservation
  9. I'm back. Just spent a great eating and parading weekend in New Orleans with friends. Many friends who are teams competing include such diverse occupations as restaurateurs, landscapers, butchers, retirees, wine sommeliers, educators and on and on. Not everyone rides a bike. I do recommend judging at Bikes, Blues, and BBQ in Fayetteville, AR. Great event with over 500,000 bikers around. Top teams in this part compete there. How good was that étouffée entry? I like Anything But category. That is where a team or cook can do things outside the rules. Remember, KCBS competitions are meat events with guidelines. I appreciate a team who is not afraid to do something different. I wish teams would get away from Blues Hog sauce. It is meat competition not a sauce competition. The sauce competition is known as Firey Foods. I would enjoy seeing more diversity. Smoking with just rubs and no sauces. Actually how well can you compete using nothing more than just salt and pepper. If you use an injection, does it enhance the overall flavor of the meat. How well can you create stellar meat using your chosen cooker. Your choice of wood definitely effects the taste of end product. I have had entry's that I later found out came off a kettle smoker that blew away those expensive tow-behinds. The art is in the hand is the head cook. When I score an entry I am keeping in mind the guidelines. Plus if that entry rocks and I would want to eat it just like it was turned in for a week or more it is definitely getting 9s from me. Enough for now. Oh one last thing. Big $$ events does not necessarily guarantee good entry's at my table. I have judged too many SAMs Clube events.
  10. Dave, yes the guidelines are the same as the cd. In fact the person who speaks on the cd is a bbq judge and a nice guy. As for the msg question I have never seen it on the spice racks of my cook team friends. Some of them possibly do use it. There was a rub recipe in the KCBS cookbook calling for it. I don't use it in my rubs. As for either Memphis in May (they call it something else now) or KCBS I know of a few teams who cook both and I know some judges who judge both. I hear that judging for some Texas organizations is very loose and not very organized. They do not train their judges. I have judged KCBS in Memphis. And it was a bit different and very tasty. Children's Variety the first weekend in June totally rocks. Btw kayb have you ever eaten at Dell Valls Falls? The pie shop across the street is a definite do not miss. And the coconut pie at Germantown Commisary is worth the trip. Great ribs too. Oh and y'all don't have brisket in Memphis. Lol. Just yanking your chain a bit. I have had some excellent restaurant bbq in your neck of the woods.
  11. To the msg question I know a lot of teams and none of them use the stuff.
  12. Certified BBQ judge checking in here. I have been judging bbq for 10 years and getting ready to start my eleventh year. I have judged over 120 events ranging from Florida to Colorado, Missouri to Texas. Competition bbq is not the stuff you make in your backyard. KCBS has guidelines that cooks and judges follow. It does not effect regional differences. I have tasted really good mustard sauce twice and gave the entry's all 9s. They deserved it. Here In Oklahoma we don't get a lot of eastern style bbq but if a team does it well I celebrate it. If your interested the rules for judges is posted online at KCBS.US. Competition bbq is also not restaurant bbq. Here in Oklahoma where I live I have tasted some incredibly good bbq and and some really awful stuff. Most often the stuff falling off the bone or you need no teefe to eat our meat is so overcooked as to be total mush. There a couple of places that have lines out the door and often they sell out. I have no problem with that. There are people here who complain and say they don't like those places. If their bbq is so bad why is there a line every day? My newest favorite is in Springfield, MO. It's called City Butcher and they make their own sausages. They also do fatty brisket with just a salt and pepper rub and a darn good pork belly. The day I was there they didn't have any Oklahoma tenderloin (bologna). As for judging, I have tasted some bbq I would eat every day if I could. I have had to spit stuff out more often than I wanted to. There is one event here where I live that I do not judge because a lot of the teams compete once a year and their stuff could possibly poison someone. It is not worth it to me to have to judge through all the crap to get one decent entry. That is an event for the once a year judges. I'm rambling so I will stop. To answer the question do teams cook to the judges yes they do. The ones who win all the time do. Because we are looking for certain things directed by our judging guidelines. Do judges prefer sweet bbq, no we don't. I can't wait for Blues Hog to go away. My personal preference is for something that has a nice balance with a little more spice. Oh btw I have encountered vinegary sauces in Texas. Some of the best stuff I have judged had no sauce, just rub. One thing I don't like is when a team drowns their entry in sauce. It is not about the sauce it is about the meat.
  13. Prairie Artisian Ale Funky Gold Moasic. A sour driven with Grapefruit flavors. Perfect sipper for a hot Oklahoma Afternoon.
  14. joiei

    Chocolate Ale

    We have about 4 cases left in the liquor store where I work.
  15. joiei

    Steven Shaw

    Thank you Steven. Rest in peace. I have dear friends, fond memories and some great recipes that i use everyday.
  16. Coming from the perspective of a person who works in a liquor store there is a lot more to stocking than to just appeal to a cocktailan. #1- who is your primary market? We have a fairly upscale clientele but we sell a buttload of moscato at the same time. #2 - How knowledgable are your clients, from extremely knowledgable to interested to don't care. #3 - how do state laws effect your business. I live and work in Oklahoma we do the best we can. I do have the privilege of working for one of only 21 female Master Sommeliers in the United States. We take great pride in converting those moscato drinkers into Riesling drinkers. We have built a great wine selection for our customers but we still go through several cases of Kendall Jackson Chardonnay a week. Back to the cocktails. We will always try to special order in something that we do not carry. But here the law dictates what we can and can't sell. If it has no alcohol, we can't sell it. If it is under 3.2 abv we can't sell it, that is only available in grocery and convenience stores As for stocking single Malt near the front door it ain't happening. The PBR is harder to walk than a $80 bottle is scotch. Product placement in a store is as important as the product itself. It would be wonderful if our clientele were so wonderful but they are not. We had a bottle thief yesterday walk with a bottle of macadamia nut liquor. Wtf. And the bitters our clients are better off checking with Williams Sonoma or Whole Foods. Be careful when rating a liquor store by what they might not have on their shelves. Ask. Maybe they never had anyone request that product before.
  17. Probably the best new place in NW Arkansas, and Lordy there are a bunch of them, is 28 Springs in Siloam Springs. It is a Chef Miles James property. It is in old downtown Siloam Springs so you have to get off highway 412 and go downtown. He is doing great and fun things in a place almost forgotten in time. I consider the hour and a half drive each way worth it. And if your passing through the area by all means go see the new Crystal Bridges Museum in Bentonville. Thank goodness the Walmart money to build it was so well spent. The collection is amazing and the building and siting are spectacular. The restaurant at the museum is okay the setting is much better. You can always go eat at the Tusk and Trotter like 6 blocks away.
  18. I would like to add The Dixie Pig in Blytheville,AR and the Capital Smokehouse in Little Rock. When you stop at Craig's in Del Valls Bluff do Not pass up a piece of pie at The Pie Shop across the street. I have been to Whole Hog in Bentonville it was okay. Put Dallas back on your list. Two places. The Pecan Lodge at the farmers market and Lockhart Smokehouse.
  19. It has been a while since I posted on eGullet. I do have some recommendations for locals and visitors alike. Some of the best bbq happening in Oklahoma right now is in the Tulsa region. Two places in particular are BurnCo BBQ and Buffalo BBQ BurnCo BBQ is in a strip center on 11th street across the street from the Reynolds Center at Univ of Tulsa. Lunch only. Adam and Robbie open at 10:30 and there is already a line. If it is your first time I recommend th Happy Plate, a little of everything. Ribs and the sausage fatty are the stars. Nothing is sauced the sauce is on the side on the tables. The ribs need no sauce. Everything is cooked on 8 Hasty bake grills out back there is no French fries or what have you. If you don't get there by 10:30 be prepared to wait in line. This is some of the best bbq in the whole dang state. Do not go late thinking you can get a full menu. The sell out most days. Ribs go first. Oh if they have burnt ends or Mac and cheese that gay DO NOT pass those up. The other place that has some of the best bbq in Indian Territory is Buffalo BBQ in Sperry just north of Tulsa. Donnie Teel is the guy putting out bbq worth the drive of 20 minutes from midtown Tulsa. Donnie is a KCBS competition competitor on weekends and it shows in the quality of his bbq he serves every day. He wins a whole heck of a lot. Wednesday is smoked prime rid day. Call ahead to reserve your order.
  20. No Cuban cuban, La Cameronera is primarily a fish market on 8th Street and they have a stand up counter where they fix a limited menu. Next time I am getting the lobster taco. Azucar is strictly ice creams and sorbets, house made and delicious. It wasn't necessarily a trip for Cuban. Most of the places are not high end dining but damn good food.
  21. oops not Golden Door but Canyon Ranch. I don't know why I keep getting those two mixed up.
  22. How to spend 5 days in Miami and only eat in South Beach once. Day 1 appetizers at Sugarcane dinner at Blue Collar, the Crispy Skinned Snapper order it. Day 2 Breakfast at The Cheese Course at Midtown the Caprese baguette sandwich Lunch at Salumeria 104, fresh ravioli stuffed with prosciutto and Parmesan sauteed with cherry tomatoes and juilliened artichoke hearts Happy Hour at SushiSamba pop-up Dinner at Oak Tavern in the Design District, Halibut cheeks (unfortunately over cooked by a little bit) and a burger and some delicious country rabbit pate. Day 3 Breakfast at The Golden Door Spa, Hummus patty with eggs (Beautiful property and excellent food) Lunch at Micheal's Genuine house cured pastrami sandwich appetizers back at Sugarcane Dinner at The Federal (very noisy but good food, sit outside if you can) Day 4 Breakfast at Acme Bakery and Coffee excellent choice, they serve Panther Coffee. and the blueberry corn muffins. Lunch - Dinner at Florida Cookery in The James Royal Palm Hotel, if your going, definitely put this on your must eat here list. I loved the Hearts of Palm salad, we don't get fresh hearts here in the middle of America. I almost ordered the mutant Snapper but went for the Pecan dusted grouper and some of the most exquisite cheese grits I have ever tasted. A definite do again. Day 5 this was our dine around day First meal - The Buenos Aries Bakery for cafe con leche, ham and cheese empanadas and small croissants Second meal - La Camaronera Restaurant and Fish Market for shrimp tacos Third Meal - Pupusa Factory #2 for pupusas Forth Meal - Garcia's for the outdoor deck overlooking the Miami River and eating some fine Stone Crab. Fifth Meal - Auzcar's for homemade ice cream across from Domino Park Sixth Meal - Burger and Beer for even more food, I had to stop. I cant believe they were still eating. The remainder of our time was spent checking out as much of Art Basel as we could stand and we never made it to the convention center in Miami Beach. There was so much at Midtown.
  23. Here in Tulsa I tend to go to http://www.topthatpizza.com/menu-oklahoma.html unless I am wanting it precooked then I go to Wolfgang Puck's Bistro, neither of which deliver. I haven't had delivered pizza in probably 10 years.
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