Kevin's BBQ Joints

Kevin's BBQ Joints Blog

Gnarly Head Wine BBQ Pairing – 2nd Stop – Baby Blues BBQ

Our second stop on the Gnarly Head Wines Los Angeles BBQ adventure with Holly (from Gnarly Head) to promote their Rippin Ribs Tour 2011 was at Baby Blues BBQ in West Hollywood, CA.

We paired the same four Gnarly Head Wines with the many courses of BBQ delivered to our table. They were:
2009 Old Vine Zinfandel
2009 Cabernet Sauvignon
2009 Pinot Noir
2009 Chardonnay

We started with the ‘Tackle Box’ which is grilled shrimp, fried green tomatoes, hush puppies, and wings. Our second course was their ‘Suicide King’ which is grilled shrimp on cornbread with cotija cheese. Our main courses were memphis ribs, pulled pork, as well as their incredible baby back ribs. Our sides were baked beans, sauteed okra (which was pretty insane) and macaroni and cheese. For dessert we had the banana pudding. After pairing all of the wines with each item and side, these are my suggestions as to what wine we would pair with each item.

2009 Old Vine Zinfandel
Their flagship Zin is easily the most approachable and paired well with all BBQ items. I felt it matched BEST with the Memphis Ribs, baby back ribs, and pulled pork. Best sides with this Zin were the mac and cheese and sauteed okra. I only drank the zin with the banana pudding dessert and was very impressed by it’s pairing.

2009 Cabernet Sauvignon
Their Cab is very drinkable and not one of the over the top tannin heavy Cabs that are out there. Because it is more bold it went great with the Memphis Ribs and pulled pork. My favorite side with this wine was the beans.

2009 Pinot Noir
Pinots tend to be on the lighter side and this one from Gnarly Head was no exception. Because of this, we felt the grilled shrimp went best with this wine. All of the sides went well with this pinot, but the sauteed okra stood out to all of us.

2009 Chardonnay
What I liked best about their Chardonnay was that it wasn’t on the buttery side (which some California Chards lean towards). Because of this light crispness, I felt the grilled shrimp went best with this wine. I felt the sauteed okra was a little too heavy with this chardonnay, but the mac and cheese matched well.

Baby Blues BBQ selections and sides were a great compliment to the Gnarly Head wines and the service was behind attentive. Overall it was a wonderful evening that left us about as full as I’ve been in a long time.

Below are additional photos of our visit:

Baby Blues BBQ custom BBQ sauces and hot sauces:

The Tackle Box:

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Posted in BBQ and Wine,BBQ Joints on by kevin - Comments (1)

Gnarly Head Wine Pairing – 1st Stop – Smoke City Market

So the first stop on my Gnarly Head Wines Los Angeles BBQ adventure with Holly (from Gnarly Head) to promote their Rippin Ribs Tour 2011 was at Smoke City Market in Sherman Oaks, CA. We knew that we would be having a great meal here, but didn’t realize the FEAST that was going to be put in front of us.

The four Gnarly Head Wines we had for the pairing were:
2009 Old Vine Zinfandel
2009 Cabernet Sauvignon
2009 Pinot Noir
2009 Chardonnay

Here is the meat platter that included Brisket (moist and lean), Beef Ribs, Pork Ribs, Chicken, Pastrami, Beef Link Sausage, and Jalapeno Cheese Sausage.

Here are the sides: Potato Salad, Cole Slaw, Tomato and Cucumbers, Texas Caviar, Beans, and Macaroni and Cheese.

After pairing all of the wines with each item and side, these are my suggestions as to what wine we would pair with each item.

2009 Old Vine Zinfandel
Their flagship Zin is easily the most approachable and paired well with all BBQ items; Brisket (moist and lean), Beef Ribs, Pork Ribs, Chicken, Pastrami, Beef Link Sausage, and Jalapeno Cheese Sausage. As for sides, the ones that worked best were Potato Salad, Texas Caviar, Beans, and Macaroni and Cheese.

2009 Cabernet Sauvignon
Their Cab is very drinkable and not one of the over the top tannin heavy Cabs that are out there. Because it is more bold it went great with Brisket (moist and lean), Beef Ribs, Pastrami, and Jalapeno Cheese Sausage. The sides with the strongest flavor profile went best with this wine. They were the Potato Salad, Cole Slaw, Texas Caviar, and Beans.

2009 Pinot Noir
Pinots tend to be on the lighter side and this one from Gnarly Head was no exception. Because of this, we felt the Pork Ribs and Chicken went best. Sides that melded well were the Potato Salad, Tomato and Cucumbers, and Macaroni and Cheese.

2009 Chardonnay
What I liked best about their Chardonnay was that it wasn’t on the buttery side (which some California Chards lean towards). Because of this light crispness, I felt the Chicken and Pork Ribs paired best. As for sides, we liked the Potato Salad, Macaroni and Cheese, and Texas Caviar best with this wine.

Below are additional photos of our visit:

Brisket:

Pastrami:

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Gnarly Head Wines / BBQ Meet Up – Los Angeles

On Wednesday I was lucky enough to meet up with Holly from Gnarly Heads Wine for trips to two BBQ joints in Los Angeles to pair four of their wines (Cabernet Sauvignon, Zinfandel, Pinot Noir, and Chardonnay) with BBQ. She was in town to promote the Gnarly Head Rippin’ Ribs Tour 2011.

Below are some initial photos from the two stops. I will be putting together a complete post shortly with the wine pairing results, details on all of the BBQ we ate, as well as additional photos and video.

Our first stop was late lunch at Smoke City Market in Sherman Oaks.

Our ‘moist’ brisket:

The huge meat feast Billy (the pitmaster) put together for us:

Another view of the BBQ we were about to tackle:

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Gnarly Head Rippin’ Ribs Tour 2011

When most people think of what they want to wash their BBQ down with you’ll hear beer or tea (sweet tea for the south) or possibly Cheerwine, but wine, that’s not the cliche go to beverage. If Gnarly Head Wines has it’s way you’ll soon learn that pairing your brisket with a nice Cabernet or your pulled pork with a crisp Chardonnay is really a match made in consumption heaven.

To promote their great selection of wines and their fondness for the BBQ community they created the Gnarly Head Rippin’ Ribs Tour (this is the 3rd year of the tour). Here are the details:

Gnarly Head is on a cross-country mission to find out. ‘Cue Masters from Seattle to Memphis are challenged to perfect their best pork rib recipe and showcase their smoking skills in the annual Gnarly Head Rippin’ Ribs Recipe Contest. Contestants can choose to compete in the regional BBQ cook-off of their choice (see schedule below), for a chance to win the ultimate grand prize of $5,000 in cash and a spot on the Gnarly BBQ Team at the Memphis in May World Championship of Barbecue in 2012.


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