Kevin's BBQ Joints

Kevin's BBQ Joints Blog

BBQ Joint of the Week – Podnah’s Pit, Portland, OR

Once Rodney Muirhead opened Podhah’s Pit Barbecue in 2006, after smoking Texas Style BBQ in Portland, Oregon for 4 years prior, the accolades just flowed in. Here’s a clip that really shows the essence of their BBQ.

He and his pit crew are doing it right. Here’s the credo they follow:

•Getting up at 5:00 every morning to fire up the pit.
•Using honest oak hardwood in the firebox. His pit has never seen the likes of gas or electric heat of any kind.
•Using high quality, natural meats.
•Preparing the food fresh daily.
•Never precooking the meat. It’s all slow smoked right there in the pit.
•Only cooking as much meat as the smoker will comfortably hold, and that’s about 200 pounds a day.
•When the meat’s gone, it’s gone. Until tomorrow at lunch time that is.
•They love making honest, slow-smoked, Texas style barbecue for their patrons.
•And they love their patrons too. So much so that they even make Carolina style pulled-pork for them.

I know that Portland has become a foodie mecca, but now I have one more reason to make the trip.

Check out their menu here
One thing you definitely don’t see on a standard BBQ menu is Smoked Whole Ruby Trout (but makes sense being in the Pacific Northwest).

Here’s where they are at:

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Check out their reviews:
Yelp
Urbanspoon

Follow them on twitter

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Baxter’s Original Smoking Wood

It’s probably a little crazy to get excited when you receive a box of smoking wood, but that’s exactly my reaction when I saw this on my doorstep:


The stenciled name spray painted across the box was the first indication that I was dealing with a company that hand does everything. Exactly what I was looking for.

Inside was a box of large Peach Smoking Wood chunks hand chopped roughly around the same shape.

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BBQ Joint Review – Memphis Championship Barbecue

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Big Butz BBQ Sauce Review

Okay. This could have been a tough review. See I met Tom Porter from Big Butz BBQ Sauce through twitter and we seemed to have a lot in common, especially our off kilter way of looking at life. That’s all a good thing as it’s not often you meet a new friend through the internet, but in ordering his sauce to review I could have been walking down a precarious road. Suffice to say his sauce EXCEEDED my expectations.

Since I was impressed, I figured it would be best to learn a little background about how Tom came about making these four sauces from the man himself. “Big Butz BBQ Sauce started out as what some might call a questing hobby for my, now deceased, step-father Neal Erickson. He was one of those guys where if he didn’t like something, he fixed it. Well, the same was true for BBQ Sauce. He really like grilling out with friends and family and thought that BBQ Sauce always brought something extra to food that he liked, the only problem was, none of the ones he tried were exactly right to him, either they were too sweet, or too smokey, or just plain bland. At first he would tinker with adding to sauces that he liked but, found that if he wanted it done right he had to start from scratch.” This made complete sense to me. It was often the case that I’d try a bottled sauce or one that a friend made and it would be close, but not quite what I wanted.
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The Dells BBQ Bash & State BBQ Championship

The Dells BBQ Bash and State BBQ Championship, a Kansas City BBQ Society sanctioned event, took place this weekend. There was over $ 10,000 in cash prizes awarded at the event. Here’s the top five breakdown of each category and the overall winners:

Overall:
1 BUBBA Q’S
2 PARROTHEAD SMOKERS
3 CAPTAIN RON’S BREW-N-QUE
4 FREEMAN BROTHERS BBQ
5 SMOKIN’ SCOTSMEN

Chicken:
1 BUBBA Q’S
2 PARROTHEAD SMOKERS
3 GREASE MONKEY
4 BUNSEN BURNERS
5 BIG DADDY’S BBQ

Ribs:
1 FREEMAN BROTHERS BBQ
2 BUBBA Q’S
3 CHURCH OF SWINETOLOGY
4 TIPPYCANOE BBQ CREW
5 CAPTAIN RON’S BREW-N-QUE

Pork:
1 CAPTAIN RON’S BREW-N-QUE
2 BUBBA Q’S
3 SLUG BUG BBQ
4 BIG DADDY’S BBQ
5 MA & PA’S KETTLE

Brisket:
1 SMOKIN’ SCOTSMEN
2 TIPPYCANOE BBQ CREW
3 BIG BUBBA’S ROADHOUSE
4 Q U SMOKIN KREWE
5 LYNCH BBQ COMPANY

BBQ Joint of the Week – Phil’s BBQ – San Diego

A good friend of mine turned me on to this place about a year ago and now every time I go down to San Diego it is a must that I stop at Phil’s BBQ (they are opening a location in San Marcos, but I always hit up their Point Loma location).

Here’s where they are at:

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Here’s what appears to be a commercial for Phil’s, but regardless, it makes me hungry just looking at it:

If you want to see how long the wait is (there generally is a wait of some sort, which of course means everything positive about their cue) you can check out their live cam that shows the line outside their door here

Even though I’m a lover of pretty much all things one could BBQ, I stick to the baby back ribs and beef ribs when I’m there. They cook them just right where they are almost fall off the bone yet so incredibly tender. Love their sauces as well and could satisfy my Phil’s craving just sopping some up with a biscuit. Owner Phil Pace has put together an amazing BBQ Joint even though he wasn’t a grand champion or renowned pitmaster (though he has come to be both in his own right).

Check out their reviews:
insiderpages
Yelp
Urbanspoon

Follow them on twitter here
Purchase their incredible sauce here

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Memphis in May – 2010

Didn’t get a chance to go to MIM this year, but I’m planning on doing a write up from the point of view of someone who couldn’t go, but gleened as much for my BBQ friends who did go.

In the mean time, here’s someone video of his take from last year:

I have a crazy week so reviews and additional write ups will be coming Friday.

Myron Mixon

To say Myron Mixon is the star of TLC’s BBQ Pitmasters in an understatement. He’s the alpha dog, the catalyst, the instigator, and basically the Empire to the rest of TLC’s BBQ Pitmaster’s Rebel Alliance. In short, he makes you want to see what he’ll do and most importantly, say, next.

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BBQ Joint of the Week – QN4U BBQ House

OK. Generally I come up with my own ideas for the Joint of the Week, but I can’t take credit for it this time. I was tuning into Greg Rempe’s show last night(BBQ Central) and Harry Soo from Slap Yo Daddy BBQ was on. Harry was telling a story about how he began his professional BBQ career and he mentioned that he took a road trip to QN4U BBQ House in Clovis, CA to sample their BBQ. It inspired him and by the looks of their menu and accolades I’m not surprised why. It seems that not only are Brent and Kim Walton bringing great BBQ every day, but they are living the BBQ lifestyle itself.
Here’s a great piece of video of Brent:

Here’s a map to their location:

View Larger Map
It does looks like they’re serving up real deal BBQ and the fact they put on BBQ classes makes this argument even stronger. They’re a 4 hour trip from my house so I do believe my own road trip is in order.

Check out their reviews:
Yelp
Urbanspoon

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Greenleaf BBQ – Wine Infused Oak BBQ Smoke Wood

I was lucky enough to receive a sample of the Wine Infused Oak BBQ Smoke Wood for Charcoal & Gas Grills from Greenleaf BBQ. I was intrigued about the product, but what I didn’t realize was was how large a sample pack I was going to get and the overall quality of the product.

The wood chips (I hate to stay chips when they are the size of two match books put together) felt very substantial and dense (with a further study I realized they were actual pieces of wine barrels). You could really feel the quality which made me even more curious to see what happened when they burned and eventually imparted smoke (sounds odd, but that’s what you do with wood, right?).

We decided to test them out in our non-scientific test kitchen (my backyard). We were going to cook on a brisket on indirect heat on our standard Weber grill with a mix of Kingsford and the infused oak chips. The first thing that hit you once they were really smoking was the intense aroma. It’s not exactly wine or grapes, it’s more of a smooth almost berry smell. It’s hard to explain, but it really did impart an subtle, yet intense flavor onto the brisket. I did note that they seemed to sort of slow burn, which made me happy as I was concerned they might burn too quickly. The itself brisket turned out really great (should have taken a photo) and sadly I used up all of my wood.

Needless to say, I’m a huge fan and will now look forward to purchasing some for friends (and for myself as well).

If you’re interested in contacting Greenleaf you can at (209) 668-2452 or at their new store opening soon in Livermore, CA.

Also, check out their blog here
Follow them on twitter here

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