TGTyson

Only a new brine and rub recipe. I had been reading something by Bruce Adells about using a coffee based brine on chicken, so I put together the following recipe for pork. It worked quite well on the two 8 pound butts I smoked this weekend, giving the meat a "darker?" or maybe a richer flavor without any hint of coffee taste. I think this recipe may well become my standard recipe for pulled pork. Brine - Let the meat soak in the brine solution refrigerated for 24 hours 1 Qt Water 3/4 C Kosher Salt (Mortons) 1/2 C Light Brown Sugar 10 Tbs. Med Roast Coffee (Folgers) brewed 10 minutes in 32 oz water in a French Press 1 1/2 Qt Ice 1 Tbs Worchestershire Powder Dry Rub - (all spices are from Pendreys) Equal parts: Worchestershire Powder Ft. Worth Light Chili Powder Ground Cumin Light Brown Sugar

OK, Six pm Saturday, May 29th at the Kitchen Table There will be two of us (Rosemary and I) for dinner Who else will be joining us? - Tom Tyson

I built my smoker up from a New Braunfels Silver Smoker (also sold at Home Despot under the Char-Broil brand) by combining it with a 45,000 btu gas burner from a turkey frier mounted in the bottom of the offset firebox. A 12" cast iron skillet full of wet wood chips goes in the offset firebox over the burner. With the gas burner providing the heat, the temperature is reasonably stable for 8 to 12 hours. and new chips can be added as needed without opening the cooking chamber. Despite the fact that the burner could double as the reheat stage of an F-15 engine if I ran it wide open, I typically run it dialed down about as far as it will go without blowing out. That's why the gas bottle lasts for more than an hour or so. - Tom Tyson

<laugh> Gee, I wonder if they are allowed to hand them directly to the customer if the customer promises NOT to rest them in the meat case? <shakes head slowly muttering> "...button clerks with manuals..." - Tom Tyson

I would say based on our experiences from the '90-'91 period posted above it was true - at least at the E.I.C. Thank you for posting the url. I'm embarassed to say that her fame is coming as news to me though I feel she richly deserved it - I've simply thought of her and her restaurant as one of those neat places you stumble into from time to time. - Tom Tyson

I too freeze excess 'que with great results - I typically cook 20 pounds or so at a time and there are only two of us in this household (and my wife's a vegetarian). - - - Please don't stone me, but while living in Memphis I discovered the joys of Barbeque pizza. Pizza crust thin layer of tomato/molasses based (Memphis style) sauce plenty of pulled pork more sauce sprinkle with shreaded parmesean. Onto the pizza stone until some of the pork starts to crisp up. Try it before you dis' it. - Tom Tyson

Absolutely! <grin> - Tom Tyson

By the way, they are often referred to as "Boston Butts" and they come (shoulder)blade (left)in or out. Typically they will weigh 6 to 9 pounds and should have a pronounced layer of fat on one side which will self baste the pork during cooking (10 - 12 hours at around 210 - 215 degrees). Most are sold 2 butts to a package. - Tom Tyson

This is a combination of a few things I posted in the Southeast Forum a few days ago when someone told me of Mrs. Jallepalli's passing. I apologize for the cross post, but I'm not sure how to point to it otherwise: "The East India Company was a regular Thursday night event for a group of us "hired guns" brought in to work on a large IS project in the early '90s. We'd arrive and simply ask Raji to "Keep it coming" and we'd enjoy an amazing feasts time after time. As an added benefit, she had a British waiter who understood the magic of applying Gin to Tonic and showed such skill in doing so that not one of us EVER showed the slightest sign of Malaria the entire year we were there. Raji was always so proud of her country of origin and her restaurant. She always seemed genuinely happy to see us coming through the door (in spite of the fact that we almost always dropped in without warning) and during every meal with her she continually brought us extra things to try and comment on. I think one evening we were served at least 10 distinctly different chutneys, countless yogurts and six different breads - the theme for the evening seemed to be "Let them eat Bread" (ignoring the 15 or so other courses presented us that evening) - we *NEVER* waddled out in less than three and a half or four hours. I think I remember someone asking her one evening how she got started in the business and as I recall she said that as far as the restaurant business and cooking for large groups ws concerned, she was self taught and had never attended a cullinary school - I may have this wrong, but I don't think so. What a terible loss for her family and us all, but even in that I will cherish the memories of those meals and her smiling face all the more. - Thank you for relaying the news of her passing." - Tom Tyson

Costco, BJ's and Sam's all sell blade-in pork butts. Here in Richmond, the local Costco carried Swifts brand and BJs carries Smithfield, but your results may vary. The smoker here is heating up as we speak and I'm putting in 20 pounds of brined pork late tonight - Plenty o' pulled 'que for the weekend! - Tom

So here we are, Wednesday night before Memorial Day weekend - anyone here want to get together sometime this weekend? Just say the place and the time and we're there. - Tom

Virginia is not quite as smoky as you might think - Here 90 miles to the south in Richmond, home of Philip Morris and countless BILLIONS ot tobacco dollars in the local economy, we're on our way to a totally smoke-free public environment. It hasn't happened yet, but a suprising number of restaurants have gone smoke-free voluntarily (Barbeque Pits not withstanding). But then again, the tobacco LOBBY lives in greated DC, so your results may differ. - Tom

The Bakers Crust is a good soup, salad and sandwich shop - Very good fresh breads. Good deserts too. It's down around 22nd or 24th street in Ghent as I recall. - Regional Chain - There's one in Richmond One place I used to like in Hampton was the China Garden chinese buffett. they tend to prepare food in small batches so the food is always fresh. It's not too expensive as the main clientele is from Langley AFB. Clean, bright and friendly. Located on Mercury Blvd just east of the I-64 overpass. - Locally Owned Slightly more upscale would be Cheddars at the Patrick Henry Mall. Good "Fern Bar" atmosphere. Located SW of the I-64/US-143 (Jefferson Ave) interchange on Jefferson. - Chain If you continue on down Jefferson past Cheddars for a few miles you will pass a number of restaurants, some chains, some mom & pop type places. I hope this helps - drop me a line directly if you want to talk about other places there - I lived there for four years just before I moved to Richmond. - Tom

You know, after my shock at discovering the passing of one of my real culinary heros last night, Raji Jallepalli, I've realized that I'm not nearly as current on Memphis as I thought I was. It suddenly dawned on me that it has been almost ten years since I lived there full time and my last visit was two years ago. So you're probably more current than I am on the places to do in Memphis. That said, I will simply say that some of the best "GOOD" breakfasts I had there was at a little storefront cafe on the south side of Park east of I-240 heading out toward Germantown. I don't remember the name now, but I do remember that it was in the same strip center with a Schwinn bike shop (not at all helpful, but I was half asleep driving in to work and after a while it stopped registering - Sorry). They made wonderfully fluffy omlets and served very smooth but strong coffee. My favorite there was a crab omlet with some holandaise on the side. As far as Eggs Benidict, the only place I remember having them in Memphis (and they weren't anything to write home about) was at the Perkins on Poplar not too far east of Overton Park. One place I'm curious about and would love to hear if it's still there is the "Bayou Bar and Grill" a block or so north of Poplar east of Overton Park. It was a regular watering hole of ours and made pretty good cajun food - good mudbugs and great red beans and rice. A basket of 3 Beignets cost 75 cents and we once made the mistake of ordering "nine beignets" late one night after a show on Beale St. Needless to say, after the nine *baskets* of beignets arrived at our table of four, everyone in the restaraunt was snacking with our complements <laugh>. Sorry to wimp out on you after such a blusterous start, but maybe you can find one of these places. I hope so - it would be a shame if the Perkins is the only place that has survived. - Tom

Um ... I don't think so - Sorry. Let me pontificate on my personal bias about pork barbeque (actually ALL barbeque, be it pork, beef, turkey or even <gasp> *goat*). After that I'll tell you about my lunch at Buz & Ned's. To me, really good Barbeque is about the marriage of succulent meat, the subtle taste of the spices introduced in a dry rub and the smoke (I'll also accept the flavor of sugars and seasonings introduced in a brine if it's done correctly.) So I guess I would have to say that it's all about the meat, juicy, dripping fat and smoky. Really good barbeque doesn't need to be slathered in sauce, but can stand alone if desired. That said, lunch there started off great – the look and the smell of the place, even the look of the kitchen and the 12 times coppied xerox of the menu shouted “Attention - Serious BBQ Ahead”. I ordered a pulled pork plate with cole slaw and barbeque baked beans, sauce on the side and a lemonaide – all good standard fare. My named was called, I wend back to the counter, and the food looked great, though the guy behind the counter apologized that the sauce was already mixed with the meat beforehand – OK. Back to the table. Nice big chunks of meat, some darkened to “crispy bits”, others pink and brown – great. Close my eyes, first bite, and I taste – ??Green Pepper?? Not pork, not smoke, but the distinct taste of peppers. I quickly tried a different piece, same thing. Understand, the meat tasted good, but I was looking for serious “Q”, not a pork dish cooked with peppers. I dug through several of the larger pieces of meat and managed to extract several portions of internal meat untouched by sauce. Tried them and was rewarded for my effort with no taste at all. And dry, almost like chewing on compressed cotton thread. Hmmmm. the baked beans were very good, and the cole slaw (the pickled coarsely shredded cabbage variety) was also very good. But the meat… <sigh> Every place has a bad day now and again and I’ll go back again another day and try the same meal again – maybe then my eyes will roll back, my toes will curl and all will be right with the heavens. I hope so, I really do. But next time I’ll order water - $2.00 for a 16 oz plastic cup of super-sweet Countrytime just doesn’t seem worth it. - Tom

I'm stunned - What a terible loss. Do you know any of the details - Please, if so e-mail me off line. Raji was always so proud of her country of origin and her restaurant. She always seemed genuinely happy to see us coming through the door (in spite of the fact that we almost always dropped in without warning) and during every meal with her she continually brought us extra things to try and comment on. I think one evening we were served at least 10 distinctly different chutneys and six different breads - the theme for the evening seemed to be "Let them eat Bread" (ignoring the 15 or so other courses presented us that evening) - we *NEVER* waddled out in less than three and a half or four hours. I think I remember someone asking her one evening how she got started in the business and as I recall she said that as far as the restaurant business and cooking for large groups ws concerned, she was self taught and had never attended a cullinary school - I may have this wrong, but I don't think so. What a terible loss for her family and us all, but even in that I will cherish the memories of those meals and her smiling face all the more. - Thank you for relaying the news of her passing. - Tom Tyson

Moving beyond Memphis Bar-B-Que for a moment (Yeah, I know it's difficult, but SOMEONE has to do it <grin>), Raji Jallepalli has for years run one of, if not the BEST Indian restaurant in America right there in Memphis. The East India Company was a regular Thursday night event for a group of us "hired guns" brought in to work on a large IS project in the early '90s. We'd arrive and simply ask Raji to "Keep it coming" and we'd enjoy an amazing feasts time after time. As an added benefit, she had a British waiter who understood the magic of applying Gin to Tonic and showed such skill in doing so that not one of us EVER showed the slightest sign of Malaria the entire year we were there. Sadly, on my last trip through Memphis I found that the East India Company is no more, BUT Mrs. Jallepalli continues on at her NEW restaurant , "Raji". - Tom

I've not eaten there, but now that Charleston has stolen Jimmy Sneed from Richmond to be the Executive Chef at Tristans things should be looking up for diners in Charleston. Jimmy's work at "the Frog and the Redneck" here in Richmond is the stuff of legend. Your Gain is Our Loss. Bon Appetit, Y'all - Tom

The terms "Good" and "Joint" seem somewhat at odds with one another. Are you looking for a place where you can get a well prepared crab omlet with hollandaise and a perfectly toasted english muffin, or a place where you can get your weekly dose of cholestrol, grease and caffeine (not to mention abuse from the waitress)? I've eaten at both kinds of restaurants in Memphis, though I tend toward the latter personally with the Dixie Diner near the top of my list. Memphis IS, however, just this side of "Restaurant Heaven" to my way of thinking. And not just BBQ either. - Tom

Dang, Son - I don't know but that I'm going to have to go there for lunch today and see what all the fuss is about. I agree with bbqmeanytime that REAL BBQ is about pork, juicy, dripping fat and smoky. I grew up watching generations of old time pitmasters plying their trade slinging hickory logs into the fire. NOT the stuff you get at Extra-Billy's or Bills. My time in Memphis was interesting what with all the tomato/molasses based sauces covering well smoked pig, but BBQ life in Austin was just plain STRANGE. I mean BBQ GOAT??? (Excuse me, Cabrito). Of course, to them the only reason you'd BBQ a pig was because you couldn't afford a steer - I guess things balance out. OK, I'll try your find and report back. This better be good . . . - Tom

To my mind, Brunswick Stew was more of a church fund raiser kind of meal than a political dish while Fried Chicken was something we ate every Sunday after church. Bar-B-Que and red slaw, Now THAT'S what will get you into the State House! But if I may depart from southern fare for a moment, during my short time exiled to Wisconsin I discovered that Brats, Roast Corn and Beer seem to be the political ticket in the upper mid-west. This combination, while foreign to some southerners works wonders for me. Fortunately, after being trapped there for one winter (Dang, they get more snow before breakfast than we get all year!) I managed to regain my senses and came back to the warm. Guess it's time to go fire up the smoker and put on another 20 pounds of pork butts. - Tom

Go buy a copy of the book "The Professional Chef's Knife Kit" published by the CIA and a "Chef's Choice 6" diamond stone and you'll never have dull knives again. Plus you'll know how to make bost all of the basic cuts taught in culinary school. Less than $60 buck (total) when I got mine a few years ago. Amazon carries both so it can be a single order. - Tom

I've been very happy with the mailorder service from Corky's BBQ in Memphis. They're prompt and with FedEx using Memphis as a hub the food gets out overnight try www.corkysbbq.com - Tom

Just stumbled into this thread tonight so I'll try to hit some of the points in one post. I live out east near Old Church, so a hike into town takes some effort, but I try to get in at least once a week for a good dinner. Good restaurants (in no particular order): Kitchen Table Bistro-R (off W. Broad near Jimmys/Kinkos) Bella Luna (good Italian one block north of Parham&Brook) The Houndstooth - very good BBQ & fresh seafood - 5 miles east of I-95 on rt54 (exit 92?) A MUST TRY if you're on I-95 north of the city at dinnertime Tue - Sat. Henry Clay Inn in downtown Ashland directly across from the RR depot - A B&B which serves dinner to the public on Friday and Saturday nights - phone to confirm this - I haven't been there in about a year. Mexico is to my taste as good as any of the better mexican restaurants we had in either Austin, TX or Colorado Springs, CO when we lived in those places. Rosemary and I would definitely be up for a dinner out with some fellow foodies. Just please, no smoke. - Tom

To the "Patron Chef" of American Mensa: Thanks for making yourself available for our questions. We're all curious about what specials may be coming down the pike from you/B2 in the next few years. Personally, I'm in the midst of putting together the pieces for a food safety training program for a large (50k member) organization and would be delighted to have an hour or so of Alton Brown video material to augment the other material we've already assembled from USDA, Penn State and other sources. Is there a AB Food Safety special in our future? - Tom Tyson