Kevin's BBQ Joints

Alright, I’m a sucker for seeing just about any type of BBQ on TV. So I was more than pleased to see some BBQ mixed into one of my favorite shows, Anthony Bourdain: No Reservations. It was a show on Maine, so you’d probably expect the usual suspect of lobster, clams, and fish, but not brisket, pork butt, and BBQ prime rib.

Check it out here:

Then, as the internet will generally have it, I stumbled upon this little piece of knife wielding artistry when searching for the above youtube clip. It’s a similar joint name, just in a different part of the country. This is Matt Barrett, the Grand Champion from 2008 showing his skills at Spring Creek Barbecue in Texas (one of their locations).

Food looks good at either location, but the Maine location seems like a journey I’d like to take some day. It’s not often you get to snowmobile to get BBQ.

The University News in Kansas City did a piece on the top 10 oldest BBQ joints in KC. Here’s their list in decending order:

#10 – B.B.’s Lawnside BBQ – 1990
#9 – Smokehouse Bar-B-Que – 1987
#8 – Zarda BarBQ & Catering Co. – 1976
#7 – Hayward’s Pit Bar B Que – 1972
#6 – Winslow’s BBQ – 1971
#5 – Fiorella’s Jack Stack Barbeque – 1957
#4 – Woodyard Bar-B-Que – 1955
#3 – Gates Bar-B-Q – 1946
#2 – Rosedale Bar B Q – 1934
#1 – Arthur Bryant’s – Early 1920s

It’s amazing to consider that Arthur Bryant’s is almost 90 years old and the fact that these restaurants haven’t changed much over the years, but still command the love and respect from their patrons.

You can check out the article here

I’ve been dying to go to Slows Bar B Q for almost eight months since I read (and wrote about) the bon appetit – Top 10 New Barbecue Restaurants

Here’s are two great pieces that shed insight into their story:

Their menu is really amazing…and what’s really forward thinking is they feature photos of all their items.

Another really cool thing is the they are working on being more green. Here’s their mantra “Slows Bar BQ strives to be an environmentally friendly restaurant. Much of the design, including tables, trim, and the patio walls were built from reclaimed lumber, salvaged from the very building we chose to rehabilitate and make our home. We aggressively recycle and have continued to expand our green initiatives. With our patio, we added 13 trees and many other plants. We built a public sitting area and bike rack. We water our landscaping with rain collection from the roof of our building and we are using compostable to go containers. As part of our mission to bring sustainable ingredients to your table, our chicken is sourced locally from Miller’s Amish Farm in Northern Indiana. We are also now cooking with Niman Ranch pork and brisket.”

Check out their great write-up on GreeningDetroit.com

If you’re flying through Detroit and have a good layover or are going to visit, you have to make this a stop.

It’s been almost two weeks, but didn’t want to forget to mention how much Charlie (Mr. Downtown) Vergos will be missed. As owner of Charles Vergo’s Rendezvous Charcoal Ribs, he created a barbecue (and especially rib) institution in Memphis, TN.

Here’s a link to the restaurant’s story.

Thanks for the delicious BBQ.

Amy Mills, daughter of Mike Mills or ‘The Legend’ from 17th Street Bar and Grill and Memphis Championship Barbecue is a legend in her own right with the company she runs with Paul Mackay called Oncue Consulting. Here are some pics from their two day Oncue Big Apple Smoke Tour that I am completely jealous of:

They started out at Dinosaur BBQ

Next stop was Rack & Soul Chicken & Ribs

Then they hit up Blue Smoke

Followed that with Bill’s Bar & Burger which of course isn’t BBQ, but looks pretty insane burger-wise:

And ended with the ever wonderful Hill Country Texas BBQ and Market:

I have to figure out a way to tag along next time.

Follow her on twitter at: @17thstreetbbq

Travel Channel’s new kid on the block Food Wars decided to head over to Lockhart, Texas for a battle over two of their famous joints: Kreuz Market and Smitty’s Market . All I can say is this episode made me extremely hungry and ready to book a flight tomorrow for Texas.

Here’s the piece on Kreuz Market:

…and here’s a link to the bit on Smitty’s Market: BBQ

Since I’ve never been lucky enough to hit either spot, so I can’t give an opinion…yet, but I do know that you can get Kreuz shipped to your house via their store. That’ll be happening in the near future so I can at least weigh in on the subject. If you were wondering, Smitty’s slightly beat out Kreuz, but many believe Black’s BBQ, also in Lockhart, should have been a contender too.