Kevin's BBQ Joints

Kevin's BBQ Joints Blog

Nancy’s Bar-B-Q – Sarasota, Florida – New BBQ Joint

You have to know a new bbq joint peeks my interest when the owner and pitmaster, Nancy Krohngold, remarks, “There aren’t too many white Jewish women making pork barbecue.” Nancy’s Bar-B-Q in Sarasota, Florida just opened this month and already they have a huge following of bbq lovers who visit more than once a week.

From their facebook page, “Only Nancy prepares pork shoulder (“Boston Butt”) with her secret recipe 14-ingredient dry rub, cooks it in a Bar-B-Q oven “low and slow” for over 12 hours and then delivers it, ready to savor! Her dry rub turns into a rich, dark, crisp coating (“bark”), the signature of authentic North Carolina pulled pork Bar-B-Q,that tastes sweet and spicy, with just enough oak smoke. The fragrant pork is succulent and fork-tender, with incredible depth of flavor.”

“Over the past six years she’s perfected her secret dry rub recipe and pitmaster skills to create authentic North Carolina style Pulled Pork Bar-B-Q that wins raves from food critics and good ol’ boy barbecue lovers alike. Creative Loafing named Nancy’s Bar-B-Q their Best of The Suncoast 2008 Critics’ Pick for “’Best Roadside Dining,” and Best of The Suncoast 2009 Critics’ Pick for “Best Underground Restaurant.”

She is partners in this new venture with The Caragiulo brothers who have six restaurants, most notably the recently opened Owen’s Fish Camp. Have you been to Nancy’s Bar-B-Q yet? I’m dying to try it on my next bbq trip out to Florida.

I also found a great piece on Nancy and her BBQ joint here

Find Nancy’s Bar-B-Q here:

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BBQ Video – Pork Shoppe / Smokey Bears BBQ House – Chicago, IL

There has been a ton of buzz around the recently opened Pork Shoppe in Chicago, Illinois, so I was happy to find this video from WGNtv by Marcus Leshock where he covers Pork Shoppe and another Chicago newbie Smokey Bears BBQ House. Here it is (I’d go full screen to get the real feel of these BBQ joints):

Photo of Pork Shoppe pastrami courtesy of – Steve Z.

Photo of Smokey Bears BBQ House courtesy of – polster

Have you been to Pork Shoppe or Smokey Bears BBQ House? What are your thoughts and would you be back again? Did you get a chance to try the smoked pork belly pastrami?

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Sergeant’s BBQ – Florissant, MO – New BBQ Joint

I had received a few emails from people who had visited the recently opened Sergeant’s BBQ in Florissant, Missouri. They said they were excited to see a BBQ Joint that was passionate about the BBQ they were putting out and that even though some of the dishes weren’t dead on amazing, they did see improvement from the first visit which means the pitmaster is listening to his customers. I recently ran across an article from by Chris Rachael Oseland reviewing this joint. You can read the article here.

Here’s information from the joint itself. “At Sergeant’s BBQ we are proud to serve you our delicious tender, flavorful, and succulent BBQ. We start by seasoning all of our meats with our very own in house dry rub made with a flavorful blend of seasonings and spices. All of our meats are then smoked for up to 16 hours over hickory wood for that great unmatched traditional barbecue flavor. Enjoy some of the best BBQ in the St. Louis area which includes ribs, brisket, pulled pork, chicken, rib tips and more, All prepared fresh daily. ”

Have you had a chance to check out Sergeant’s BBQ yet? What are your thoughts? What is your favorite meat or side dish?

See them on facebook here

Find the joint here:

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Albert Nurick – My Favorite BBQ Joints – Volume 8

I am very excited about this week’s participant in ‘My Favorite BBQ Joints’. It is Albert Nurick, writer of the incredibly popular (and very well done) Houston food blog H Town Chow Down which is described as “written by a small group foodies who live in the Houston area, and enjoy sharing their experiences, both good and bad. We feature a mix of news, rumors, opinion, and reviews, and hope that our work is something that you enjoy.” I check it out at least every other day and it takes all my energy not to get on a plane and fly out to to Houston after reading to try the insane food represented. He is also a partner in the Binetix web development firm.

Here are his choices in his words:

Picking my favorite BBQ joints is a tough task. I’ve lived in Texas almost all my life, and I’ve been sampling BBQ ever since my dad first took me to Massey’s on Bissonnet in Houston and showed me what BBQ was all about. Sadly, Massey’s is long gone, but there are some great BBQ places that always deliver.

For the past decade I’ve lived in Houston, but when I’m craving BBQ, I’m drawn back to the holy land, Central Texas. I’ve been to Memphis, Nashville, Kansas City, and all over Texas, but I’ve found no BBQ anywhere that beats the best places in the heart of Texas.

An out-of-the-ordinary favorite of mine is Hinze’s BBQ in Wharton, Texas. Hinze’s is on the road from Houston to Corpus Christi, and it’s a must-stop location for one thing: Sublime chopped beef sandwiches. Eating chopped beef requires you to put your trust in the pitmaster, and this trust is rewarded at Hinze’s. The beef is freshly chopped brisket, mixed with their slightly tart, moderately spicy sauce. Served on an fluffy bun, the result is the most intensely flavorful chopped beef sandwich I’ve run across. Chopped beef is often the poor stepchild of BBQ, but not at Hinze’s.

Photo of Hinze’s BBQ

For me, the atmosphere of the place is an important part of the BBQ experience – I’ve rarely found memorable or even good ‘Q at a slick, upscale place. The exception to the rule is Austin’s County Line on the Lake, serving some very good mass-produced BBQ in an upscale, rustic setting. This has been a go-to place for UT students and their visiting parents for years, and for good reason. The beef ribs are huge and fall-off-the-bone tender, the pork ribs are sauced with a special pork-only sauce that’s sweet but not cloying, and the homemade bread is the only side you’ll need.

Photo of County Line courtesy of Man Up: Tales of Texas BBQ

Winner – Black’s Barbecue Giveaway

After 8 days and over 500 entries, we have a winner of the Black’s Barbecue Giveaway. Scroll down past the photos to see the lucky winner.


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BBQ Video – North Carolina Barbecue Trail – Volume II

I posted a video (volume one) last week from USA Today on the North Carolina Barbecue Trail. You can see that here. Below is part two which features B’s Barbecue in Greenville, Grady’s Barbecue in Dudley, Skylight Inn in Ayden, and Lexington BBQ #1 in Lexington.

These are must stops on my next trip to North Carolina. Have you been to any of these? Which one is your favorite? Which one most exemplifies Carolina barbecue?

Photo of Lexington BBQ #1 courtesy of BBQ Iluminati

Again, you can see all the barbecue joints in North Carolina here

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Black’s Barbecue Brisket Giveaway – Final Day Quiz

Black’s Barbecue wants to increase your odds of winning Brisket, Sauces, Rub, and Gear. If you post the answer to this question below on my blog you will get TWO entries today. You can find the answer on their site here The contest itself end at midnight pacific tonight. Good luck!

Question: Which US President choose Black’s Barbecue to represent Texas barbecue at the Smithsonian Institute in Washington, D.C.?

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Doc Crow’s Southern Smokehouse and Raw Bar – Louisville, KY – BBQ Joint Review

I wrote a piece on the opening of Doc Crow’s Southern Smokehouse and Raw Bar in Louisville, Kentucky a little while back in hopes of someone eventually stopping in to give me a report. Who knew that person would be a family friend that I’ve known since I was a child? Stacy W., our new southern correspondent, was kind enough to file a review and shoot some pictures of her meal.

“We went to Doc Crow’s Southern Smokehouse and Raw Bar in Louisville last night. Great vibe, bar and food.


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BBQ Video – Franklin Barbecue – Austin, TX – Texas Monthly

If you’re interested in seeing Aaron Franklin from Franklin Barbecue in Austin, Texas philosophy for preparing and smoking their brisket you should check out this video from Texas Monthly.

This was produced by Pamela Hastings

Photo of Franklin Barbecue courtesy of Man Up: Tales of Texas BBQ

Franklin Barbecue moved recently to a new location. If you want to visit here’s a map:

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What is BBQ Backyard? A Chat with Heath Hall – Pork Barrel BBQ

If you’re into BBQ you’ve probably heard rumblings about BBQ Backyard – The BBQ Social Network, but may not know exactly what it’s all about. I was able to get a quick interview with Heath Hall from Pork Barrel BBQ to discuss their big BBQ jump into social media. Here it is:

What is BBQ Backyard and what makes this different than other social media sites such as facebook?

BBQ Backyard is the World’s First BBQ Social Network. It is a community designed for BBQ’ers of all levels, from backyard beginners to veteran pitmasters. This is the first BBQ site to take advantage of modern amenities that web users are used to from their experience with sites like facebook and Twitter. Similar in to facebook in many ways, but unique because our membership is 100% folks who love BBQ!

What are some features about the site that people might not know when initially signing up?

New members might not know that they are joining a BBQ community formed around members with thousands of years of combined BBQ experience, thousands of BBQ trophies and hundreds of restaurants. We have legendary pitmasters like Pat Burke, Rod Gray, Johnny Trigg and Melissa Cookston. We have BBQ Restaurateur Famous Dave Anderson and cookbook author and TV star Steven Raichlen. There are few places, if any place other than BBQ Backyard, where you can interact with this kind of BBQ All-Star lineup!

When did it officially launch?

The official launch of BBQ Backyard took place on February 10, 2011.

How long has it taken to get this from idea stage to actual launch?

Over the past couple of years of visiting the large number of BBQ forums and message boards on the internet we realized that as great as these platforms are they are missing the amenities people expect in the age of facebook and Twitter. These sites were very one dimensional with limited ability to interact with fellow members. We also found that they could be very intimidating to new folks and most importantly they are geared toward the competitive BBQ’er, leaving the backyard BBQ’er without a comfortable place to connect with fellow BBQ’ers.

After coming to this realization we decided the time had come to create a user friendly site that was open to BBQ’ers of all interest and skill levels that had the amenities of facebook and Twitter. In early 2010 we began the creative and design process for the site. Because of other obligations it took us longer to get the site in order for launch than we had hoped for, but we didn’t want to launch the site until we knew we had it right. We have a number of other functions and features we look forward to adding over time.

Become a member of BBQ Backyard here

How often do you plan on having live chats?

We would like to have live chats on BBQ Backyard at least once a month. We are currently working on schedule of upcoming guests which will include some of today’s best pitmasters, legends of BBQ, meat experts, grill and smoke manufactures, cookbook authors, restaurant owners and others. We’d love to hear from folks on who they’d like to see us have on as guests and we’ll do our best to make it happen.

What is your long term goal with BBQ Backyard?

Our long term goal for BBQ Backyard is to create the definitive online BBQ community that is powered from the contributions of the BBQ community. We hope when people are online and want to find something related to BBQ their first stop will be BBQ Backyard.

The success of the site is based upon the content contained within it – content that is created by the Members. In just over a month we are off to an amazing start with nearly 3,500 photos downloaded, 150 videos downloaded and nearly 1,400 members.

Is advertising available and if not, is that something that is down the road?

There is currently no advertising on BBQ Backyard, but we are in the process of creating ad space on the site. It is our desire to keep all advertising on the site relevant to the barbecue community. If folks are interested in advertising on BBQ Backyard please email with you interest.

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