Chef Charlie McKenna from Lillie’s Q – my favorite bbq restaurant in the city – is now offering a full pig for groups of 6-8. He’ll prepare it, serve it and discuss preparation with his guests. You need to give the restaurant 48 hours notice. If you get over there in the next week you [...]
Tag Archives: Pork
Lillie’s Q Offering Full Pig
Posted in Beer, Event, Grilling, Smoking Also tagged beeradvocate, Bell's Hopslam, Charlie McKenna, Chicago, Lillie's Q, Steve Dolinsky Leave a comment
Cracklin + Deschutes Abyss = Demonic Flavor Speedball of the Thrill Titans!!!
Something happened last night that may rightfully change the world and it’s coarse forever. Perhaps the closest I’ve ever witnessed to the philosopher’s gold being created, two flavors came together and wedded themselves upon my tongue, in the church of my nervous system, consummating their union in the eternal tract of every singing neuron of [...]
Posted in Beer, Event, Instructional, Recipes, Review Also tagged backwoodshome.com, Beer Advocate, Chicago, Cracklin, Darklord, Darkness, Deschutes Abyss, E.T., Imperial Stout, Michael Jackson, New Hampshire, Porter, Sephir Yetzirah, White Birch Brewery 2 Comments
Outside In New York Pt. 2 – Fette Sau
It’s true that Chicago has, in the past few years, seen a relative spike in BBQ joints, but going from nothing to some is only slightly encouraging and, while the numbers have increased, the bar for quality has remained pretty modestly median. I still haven’t made it over to Smoque for their brisket yet which [...]
Posted in Beer, Grilling, Review, Smoking Also tagged Brand BBQ Market, Brooklyn, Fat Willie's, Fette Sau, New York, Revol, Revolution Brewery, Rocking Horse, Smoque 1 Comment
Brine vs. Rub Experiment Part 2
So Saturday caught your OA crack team in the lab pursuing truth through experiential data. As I explained in Part 1 of this post we wanted to discover a better way to distribute the flavor through our pork butt. Mat had the idea that brining the shoulder would get a more thorough distribution of salt [...]
Brine vs. Rub Experiment Part 1
We’re trying an experiment this weekend with a couple pork butts in an effort to see which approach is better for flavor; either brining the hog and then applying a dry rub or just applying the rub without a brine. The reason we’re trying this is that, although we’ve had some great results the past [...]
Posted in Grilling, Instructional, Recipes, Smoking Also tagged Beer Advocate, Brine Leave a comment