Any meatlovers out there struggling to find something succulent and finger-licking this Valentine’s Day for their soulmates? Look no further. Really.
In the spirit of the commercial holiday, Boston Market locations are offering a bouquet of Baby Back Ribs to all the romantics out there for a limited time.
Only available on Feb. 14, Valentine’s Day, the one dozen tender ribs celebrate the addition of the menu meat option on the restaurant chain’s menu. Cooked to the point where they’ll fall off the bone, the ribs are smothered in Sweet Baby Ray’s famous hickory barbecue sauce.
Those interested, be sure to camp out at your local Boston Market location, because chances are these ribs will fly off the steamers once doors open. You can find the BAE-by Back Rib Bouquet available in all Boston Market restaurants nationwide Feb. 14 for $29.99. Wonder if I can make a special request for a meatloaf bouquet ahead of next year’s holiday?
Dave & Buster’s has been stepping up their food game introducing new, chef-driven dishes, and they’re continuing that trend with a Hawaiian-inspired menu that features ribs loaded with pineapple and bacon.
While ribs normally come just glazed served with other sides, Dave & Buster’s Smoky BBQ Bacon Hawaiian ribs come topped with grilled pineapple slices and chunks of crispy bacon. The entire rack is glazed with KING’S HAWAIIAN Smoked Bacon BBQ Sauce and comes with caramelized mango pineapple salsa.
These ribs and sliders are all part of Dave & Buster’s special menu created for Hawaiian Foods Week. Other dishes in the lineup include the Hawaiian-Style Ginger Salmon, made with mango pineapple salsa and served with stir-fried veggies and rice.
There’s also some tropical-inspired cocktails to wash everything down, including the Jamaican Mai Tai, which brings together Appleton and Aperol for a refreshing, boozy drink.
You can find all of these items at Dave & Buster’s locations nationwide for a limited time.
As a barbecue enthusiast, the quality of the meat you choose is essential to a proper beef brisket. If you’re using any kind of inferior meat, you better be a master of the smoke because you’re pretty much in an uphill battle. Now I’ve had briskets made with amazing cuts of beef before, but I’ve yet to see one that’s smoked with Wagyu meat.
For the unfamiliar, Wagyu beef is widely regarded as ultra-premium quality beef that’s of the utmost level of tender. And Wagyu beef brisket is exactly what The Q Joint BBQ is bringing to the world of barbecue.
Slicing up USDA Prime Wagyu Brisket, The Q Joint is an Irvine, California-based barbecue company that offers a plethora of smoked and grilled meats. This includes smoked, deboned chicken thighs, St. Louis-style ribs, and their 12-hour hickory-smoked brisket.
All their items come together in what they call The Judge’s Box which boasts: 1 chicken, 2 ribs, pulled pork, 2 slices of brisket, and 2 burnt ends.
This incredible platter of smoked delights can be found at The Queen Mary’s Waterfront Cook-Off. The annual event will be held on May 11 from 12PM to 5PM. There will be two competitions held during that day, one that pits BBQ masters together in a smokey cook-off. The other brings together some of the country’s best chili cooks to see who can craft the most delicious bowl of chili.
There was a dream I once had where I ruled an empire made entirely of delicious barbecue. Seriously, I had a throne made of ham and bacon-weave robes. Imagine my disappointment waking up from that dream only to discover that I was back in the real world.
Well a little bit of that dream, I discovered, is still a delicious reality.
Chimayo Restaurant, located in Park City, UT, has a sparerib CROWN that’s as big as your head.
The ribs are rubbed with spices and grilled over an open flame. They’re then rolled up and tied together before being submerged into a bath of sweet and spicy chipotle glaze. Braised for more than six hours, the ribs are then served over a bed of hominy salpicon verde and topped with onion rings and mashed potatoes.
A meal fit for a king. Or at the very least a really hungry rib lover.
Last year, Outback Steakhouse created a 3-Point Bloomin’ Onion in honor of the NCAA March Madness basketball tournament. The loaded variation featured the restaurant chain’s iconic appetizer, topped with cheese fries, and center-cut sirloin steak bites.
Needless to say, it checked off all of our criteria for a hearty appetizer.
This year, however, the 3-Point Bloomin’ Onion is taking on another form. The new 3-Point Rib Bloom features the steakhouses’ signature Bloomin’ Onion topped with Aussie Cheese Fries (fries topped with bacon, Monterey Jack, and Cheddar), and four BBQ Baby Back Ribs. Now I know how some people feel about ranch dressing, but if there was ever a prime candidate to serve with a bucket of that tangy nectar of the gods stolen from Mt. Olympus, the Rib Bloom would be it.
Outback’s new Rib Bloom will be available through the end of March Madness.
Imagine if they combined the ribs and the steak bites for next year’s promotion…
The only activity that comes close to the satisfaction of cooking and eating is simply talking about food. Honestly, just discussing food—or hearing someone else do it—hits the spot in a strange, beautifully rewarding way. It doesn’t even have to be during an in-person conversation. We’re ready to adore poems about food, read essays about food, flip through magazines about food, but, most of all, hear comedians joke about food.
It’s true. In fact, it doesn’t even have to be a flattering observation about food. It can be a savage takedown of certain kinds of diners, restaurant chains, or culinary trends. While there’s a lot we love about food, there is totally a lot to laugh at—eating poorly when we know it’s bad for us, eating differently around our crushes, or even just trying to cook a simple meal and it going terribly wrong.
So let’s serve up some of our absolute favorite stand-up bits about food, covering everything from fast food shame to the weird way we go about grocery shopping. Seriously, what better way is there to burn off calories from cooking and eating all that food?
“Hot Pockets” – Jim Gaffigan
“I was looking at a box of Hot Pockets. They have a warning printed on the side. It says, ‘WARNING: You just bought Hot Pockets. Hope you’re drunk or heading home to a trailer, you hillbilly. Enjoy the next NASCAR event.”
“Cooking” – Maria Bamford
“People always say how easy it is to cook, but it is not any easier than not cooking.”
“Blue Food” – George Carlin
“Where the hell is the blue food? Every other color is represented.”
“KFC” – Patton Oswalt
“Can you take all those food items and pile them in a single bowl for me and I’ll just eat them like a Death Row prisoner on suicide watch?”
“Eating Around Men” – Iliza Shlesinger
“When you first meet a guy that you like, you can’t eat the way you want to on a date. You can’t. You can’t have that fourth plate of ribs on a date… I found out.”
“Pickle Juice” – Hannibal Buress
“I don’t like throwing out the pickle juice. It just feels wasteful. So lately I’ve been dipping my fingers in the pickle juice and then I flick it on my sandwiches for flavor.”
“Cheddar Bay Biscuits” – Kyle Kinane
“It should come as no surprise when I tell you that I belong to the Facebook fan page for Red Lobster Cheddar Bay Biscuits… for obvious reasons.”
“Fig Newtons” – Brian Regan
“I looked at the serving size — two cookies. Who the hell eats two cookies? I eat Fig Newtons by the sleeve.”
“Burger King” – Dane Cook
“First job I had? Burger King. My brother got me the job, too. My brother got me the job. He was the manager and he got me the job. You would think that would be cool, because he was my bro. But he was a dick. He thought he was the Burger King!”
“Airline Food” – Ellen Degeneres
“[Flight attendants] have this attitude, and they can afford to have the attitude, because they have the power. They have the peanuts. They have these six peanuts that we need.”
“McDonald’s” – Jim Gaffigan
“It’s fun telling people you go to McDonald’s. They always give you that look like, ‘Oh, I didn’t know I was better than you.'”
“Supermarket Experience” – Jerry Seinfeld
“Food is so complicated as an adult. You see people in the supermarket, just sweating it out. Nobody knows, ‘What do I eat?’ The protein, the carbs, the fat content; oh my god, fat content. Just walking up to each other, ‘What are you eating? Maybe I’ll eat that.’ The whole supermarket itself is designed to break down your sense of having any life outside the supermarket. It’s like a casino.”
If you live in all-season weather you might wonder why I’m writing a list about white wine in fall. Although it’s a rather gloomy 82 and sunny this week in the California, we’re still placing bets in the office that the weather will be triple digits in October for our cheese event, Oozefest. This is why we’re still talking about BBQ wine.
Searching for white BBQ wine pairings online finds a plethora of articles talking about supposed pairings. Grilled chicken, grilled fish, all types that are not actually barbecue — and quite frankly, I find it offensive and sad.
Having consumed more than my fair share of fatty meats and wine, here are three pretty damn affordable white wines that you can guzzle down at your next thigh-sweat-inducing meat gathering.
I had a bottle of this with some brisket my friend and co-worker Chris made. He’s no meat slouch and neither is this Australian Viognier. It stands right up against my favorite fatty meat while not outshining the glistening beef. Sometimes refreshing wines like to hide, but this one pops right out to say, “Hello, I’m here to ease that brisket down!”
Although we drank the 2015, I’m sure the 2014 linked above is fine. This white blend was perfect to gulp down with some delicious smoked pork shoulder. We ate it alone, we ate it with rolls, we ate it with sauce. In every situation, this fruity, tart blend washed it all down perfectly.
One of my favorite BBQ meats is sausage and I like it hot and spicy, sweet and herby. Doesn’t matter, I love them all and when you bust into a saucy, juicy meat tube some alcoholic relief is crucial. Pop this wild New Zealand Sauv Blanc open and bask in a sweet, tropical oasis that’ll keep your meat sweats at bay.
So the next time you’re eating out or barbecuing at home, I hope you’ll consider trying out some white wines. There really are some pretty amazing combinations that work even with the heaviest of meats. It also helps to have a great friend willing to BBQ for wine, seen below.
Grand Central Market in Los Angeles boasts an impressive 100-year legacy of feeding multi-generations of Angelenos. Having opened in 1917, the market has grown into a bustling food hall constantly buzzing with a combination of innovative vendors and hungry patrons always searching to satisfy their appetites.
Naturally, we had to check it out on Foodbeast terms for our food series presented by Hansen’s. To help us eat our way through this legendary market, we enlisted the help of our friend and fellow foodie, Soy Nguyen. Soy’s no stranger to the food scene, having built up an impressive Instagram following on her @FoodWithSoy account, where she documents tons of delicious eats along her exciting adventures in Southern California.
One of Grand Central’s most recognized vendors, DTLA Cheese, offers the perfect amount of cheesy and savory. Soy ordered DTLA’s Ham & Cheese Sandwich, which we all know is a great combo. Still, there’s nothing more epic than a super stretchy, gooey cheese pull, and Soy made that a priority.
Continuing our culinary trek through the historic walls of Grand Central Market, we stepped outside to the patio area, to indulge in one of the finest barbeque joints in Los Angeles, Horse Thief BBQ. Horse Thief’s plate of spareribs, with brisket, and sides will satisfy the barbecue craving in all of us.
After visiting Grand Central favorite La Tostaderia for their Patrona Burger, it was time for dessert — and McConnell’s Ice Cream just happened to have added a new Strawberry Rhubarb Shortcake Sundae to their menu. Topped with whipped cream and real strawberries, this sundae should be everyone’s go-to dessert this summer.
Last but certainly not least, Soy made her way to Eggslut. Eggslut is a staple of Grand Central Market and it shows. Even though there’s usually a long line to endure before ordering a savory egg sandwich, the flavor is worth every second. The Fairfax is one of Eggslut’s most popular menu offerings, made with scrambled eggs and chives, cheddar cheese, caramelized onions and sriracha mayo in a warm brioche bun.
It’s safe to say food with Soy is always a great time. Thanks, Soy!