Categories
#foodbeast Cravings FOODBEAST Video

‘Brontosaurus Rib’ At NYC BBQ Joint Will Trigger Your Inner Carnivore

Take one gander at this hulking beef rib at Mighty Quinn’s in New York City and you’ll understand the prehistoric comparisons. Headed up by Pit Master Hugh Mangum, this meat centric paradise is an amalgamation of Texas and Memphis style barbecue techniques, resulting in what he calls as ‘NYC BBQ’.

One of the feature items at Mighty Quinn’s is the Brontosaurus Rib, a massive 6-pound beef plate short rib cut that’s rubbed with Hungarian paprika, salt, and pepper. To get the Jurassic-sized portion to become fall-off-the-bone tender requires 12 hours in the smoker, cooked low and slow.

The outcome? One giant excuse to eat like a Flintstone for a day. The duality of the Brontosaurus Ribs’ sheer size and its resulting supple meat makes for an unforgettable dining experience already. Pair that up with Mighty Quinn’s other excellent bbq offerings and you’d swear you were farther down south in the U.S.

Categories
Culture Restaurants

Irish People Try TGI Fridays For The First Time [WATCH]

A few months back, we got to tour TGI Fridays’ headquarters in Texas and try some of their new burgers. The restaurant chain has been around for decades and is one of America’s first major causal dining empires.

In their latest video, the folks over at Facts decided to sit down to try some staple dishes offered at the restaurant chain. Popular TGI Fridays items include loaded potato skins, buffalo chicken wings, Jack Daniel’s ribs, and caramel apple pie.

So you’ve got the apps, the entree, and the dessert. Nice.

The overall consensus of the menu seemed to be pretty positive, despite that one girl really disliking the Jack Daniel’s ribs. Check out the video to see their reactions to each of these dishes.

Now we’re hungry for potato skins. Great.

Categories
Fast Food

McDonald’s Actually Serves BONE-IN Ribs In The Czech Republic

McD-Ribs-Czech

Every year, McDonald’s bring back the McRib – a pork-patty slathered in BBQ sauce and served between two pieces of bread with some pickles and onions. While the sandwich itself is shaped like a rack of traditional ribs, it’s still missing those delicious bones BBQ lovers can’t help but gnaw on. Probably because of potential choking hazards.

That’s not so much a concern in other countries, however.

Brand Eating reports that McDonald’s locations in the Czech Republic have begun serving bone-in ribs at select restaurants.

The ribs, served in pieces of three, coincide with the launch of the fast food chain’s new Big Tasty Bacon and Big BBQ Bacon sandwiches and will be available at participating McDonald’s locations in the Czech Republic. You can enjoy the ribs with a choice of dipping sauces like sweet & sour, mustard, bbq,  and sweet chili.

Man, those actually look amazing. Wonder if they just fall off the bone…

Photo: McDonald’s Czech Republic

Categories
Cravings Deals Restaurants

For One Day, Dickey’s Barbecue Is Giving Away A Free Pound Of Meat

Looking for a mouthful of meat? Dickey’s Barbecue Pit is holding a pretty sweet deal on any of their barbecued meats this weekend, reports Brand Eating. For any pound of meat purchased, you can get a second pound for free.

While the meats may vary depending on the location, the restaurant chain offers up to eight types of barbecued meats: chicken, jalapeño cheddar kielbasa sausage, Polish-style kielbasa sausage, turkey, honey ham, pork ribs, pulled pork, and beef brisket.

The deal will only be available on Saturday, Jan. 21. All you have to do is sign up to their mailing list, to which you will receive a coupon for the deal to present on the day of.

You bet your hickory-smoked buns we’ll be there getting a pound of brisket.

Categories
Culture Video

North Korean Refugees Try American BBQ For The First Time [WATCH]

We’ve written about DigitalSojuTV in the past. These are the dudes behind such videos as Korean Girls Try authentic Mexican food for the first time and the three iconic types of American pizza for the first time.

While the reactionary videos are no doubt amusing, the popular YouTube channel has decided to dig a little deeper into their newest piece of content.

For their latest, a panel of four North Korean refugees are taken to a restaurant in South Korea where they get to try American barbecue for the first time in their lives. Trying barbecue for the first time is truly a life-changing experience in itself, so the producers didn’t want to give them anything less than amazing, authentic food.

To do so, they tapped pitmaster Augustin Flores of Sweet Oak in Wonju, South Korea. Flores, half Korean himself, is a classically-trained chef who was also taught to barbecue by celebrity pitmasters Harry Soo (winner of BBQ Pitmasters season one), Myron Mixon (four-time barbecue World Champion), and the late Konrad Haskins (BBQ Institute, Texas).

Among the meats they try are pulled pork, a pulled pork slider, beef brisket, burnt ends, beef ribs, Texas-German sausage, smoked chicken, a plethora of classic BBQ sides, and popular sauces. In short, this was a glorious crash course into the world of American BBQ.

As the group eats, they recall stories of life in North Korea and the hardships they had to endure. This includes everything from minuscule rations, eating dog meat, and the possibility of being executed for consuming beef.

Check out the incredibly beautiful video to hear some heartbreaking stories of life in North Korea while learning more about the flavorful culture of American BBQ.

Categories
Cravings Culture Features Restaurants

California Is One Of The Most Underrated BBQ Scenes In The Country

bbq-lf-smoking-ribs-01

I’ve never had the honor of trying the barbecue from Texas, the much-acclaimed cuisine around these Foodbeast hallways, only being in the state long enough to connect to my next flight. Before I set out on that adventure, I needed to take a look at my own home state and understand what kind of amazing barbecue California had to offer.

People like to hype how great Texas BBQ is, and I’m not here to disagree, but the great Golden State can definitely hold its own against the best of them when it comes to smoking meat.

As I embarked on my journey of barbecue enlightenment, I met three pitmasters along the way.

Stoked! California BBQ

bbq-lf-stoked-02

Jason Espiritu is the owner of Stoked! California BBQ. I first met him at Smorgasburg LA, a weekly food festival held in Downtown Los Angeles where social media-savvy patrons wait in line for Instagram fodder and ice cream.

Stoked! California BBQ doesn’t have a brick and mortar location, but you can find them on weekends at Smorgasburg LA.

It was blistering on Stoked’s inaugural day. The sun engulfed the long line of patrons, hungry to try the booth’s tri-tip. The heat didn’t deter them, neither did the wait. It was from Jason that I learned of Santa Maria-style BBQ.

Born in the Santa Maria Valley, Espiritu was a part of the fabric of a close-knit community. The area is known for its agriculture – primarily cattle ranches, strawberries, and a fine selection of wine. With a population of about 100,000 people, the valley holds a small town vibe, the kind where it seems like everyone pretty much knows each other.

What drew Jason to the BBQ business was, in fact, the community.

Growing up in that environment, you could look in any direction and see smoke lofting through the air. Get close enough and you smell the meat and red oak whiff around you. Get even closer and you for sure hear laughter and good times surrounding the BBQ pit. Lucky enough to be invited in for a bite? You’re guaranteed a stuffed belly and a happy heart.

bbq-lf-stoked-03

As a young man from Santa Maria, Espiritu’s story is similar to many others before him.

Every young man in Santa Maria eventually learns his way around the unique style of a Santa Maria BBQ Grill, so the story of how I got into BBQ is similar to so many others before me. You grow up eating the cuisine that your fathers and family would work together to cook. And eventually you are called on to learn how to split the wood, start the fire, stoke the coals, operate the grill grate, and figure out the proper cooking temperature… until you are finally entrusted with cooking the meat.

They key to the meat, he explains, is timing:

It’s not only about seasoning it properly, but it’s very important to NOT OVERCOOK it. Any resident of our central coast will tell you that a pink, medium rare is key.

There are four things Stoked! focuses on when it comes to their barbecue:

The wood, Red Oak, is native to California and produces a slow burn ideal for the cooking process.

The dry rub, accentuates the flavor of the meat with a simple mix of salt, pepper, and garlic salt. Jason does not use sauce.

For the cut of meat, they use tri-tip because of its particularly beefy flavor and marbling.

Finally, the smoking method utilizes a Santa Maria Style BBQ Grill. It’s an open pit with an adjustable grate that allows you to lower and raise the cooking surface so as to adjust the cooking temperature to one’s liking. When the smoke’s characteristics and flavor are absorbed, you can lower the grate and get a sear on your meat before serving.

Traditional side dishes paired with the meat are pinquito beans (a smaller cousin to the pinto bean, native to central California), garlic bread (to mop up all the meat’s juices), and a strawberry dessert of some sort (as strawberries are a major crop of the area).

To Jason, it’s purpose that drives him. His food is about sharing an experience, evoking an emotion and ultimately making people happy while staying true to the values of his home state.

bbq-lf-stoked-01

Jason doesn’t claim his BBQ brings anything different or new to the table. Rather, he wants to be an ambassador to the form of Santa Maria style BBQ that encompasses a rich tradition and history developed in California.

Stoked! California BBQ doesn’t have a brick and mortar location, but you can find them on weekends at Smorgasburg LA.

The Smoking Ribs

bbq-lf-smoking-ribs-02

Kenny Tran discovered his love of BBQ at the age of 14.

In his youth, his mother drove him to a Food4Less because beef ribs had been on sale for about 50 cents per pound. As the matron Tran went shopping for groceries, she tasked her son with grabbing the beef ribs.

Standing in the meat aisle for what seemed like forever, an elderly lady walked up to him and gave him some words of wisdom:

Oh honey, just grab any rack, boil em for 40 minutes and grill over high heat while basting your favorite BBQ sauce. That’ll get you started!

Tran said he never knew that that moment would drive his life’s passion. Though through refinement, his technique has also grown vastly from the simple boil, grill, and blast with sauce.

Because of emission laws in California, Tran can’t really duplicate BBQ from any other state. His restaurant, The Smoking Ribs, has to work with gas stick burners indoor for commercial or stand alone buildings.

Kenny reserves the traditional pit-smoking style of barbecue for catering events.

bbq-lf-smoking-ribs-03

To keep his customers engaged, however, the pitmaster does switch out the wood and flavor profiling every quarter.

What sets Kenny apart is his openness to growth, something you don’t see much of in such a traditional style of cuisine.

People in general are smart and always have great new innovative ideas to change or grow. I don’t have all the answers. It’s okay to not have all the answers. I’m still a student of the BBQ industry and business. We all have room for growth. That’s what makes our brand special.

Ray’s BBQ

bbq-lf-rays-04

Ray Ramirez taught himself BBQ to save his life.

It’s about loving what I do and doing it to the best of my abilities.

In 2011, after being laid off from his job as a personal banker, Ramirez was worried he’d fall into depression. He picked up barbecuing as a hobby, something to do to keep him mind busy. Ramirez soon found that he had a knack for it, and started to learn as much as he could about this brave new world.

He began his barbecuing businesses smoking meat in his backyard and, after saving up enough cash, threw everything into a space in Huntington Park, CA.

While initially starting with gimmicky items like the pulled pork or macaroni and cheese burritos, they were quickly nixed to focus on traditional items like brisket and pork ribs.

What sets Ray apart from other BBQ restaurants is the quality of meats he uses. The restaurant is known for serving very high-end meats, like Duroc Pork. Considered the “Angus” of pork, Duroc is specially bred to have a redder tint and more marbling. This means that the pork stays tender and juicy as you cook it, more so than commodity pork.

bbq-lf-rays-02

Ray takes a very hands-on approach to his restaurant, being the only one allowed to touch the pits and smoke the meat. If he’s sick, or decides to take a vacation, the restaurant closes down and you’re shit out of luck.

Ramirez can always be seen making rounds throughout his restaurant, taking the time to have genuine conversations with each of his customers.

You are not going to my shop, you are going to my house. And to me you are not a customer you are family.

bbq-lf-rays-03

Each pitmaster taught me a few things about California BBQ that they’ve learned through their years doing what they love:

Community. Growth. Passion.

One day, I will take that trip out to Texas. There’s already a bucket list of barbecue restaurants I intend to visit and pitmasters I would love to meet. Until that day comes, however, there’s a treasure trove of smoked meat and genuine people right here in California, ready and willing to share a bit of their character, one emblematic smoke ring at a time.

I’ll proudly stand behind you, California. Just keep smoking that plump, delicious brisket.

Categories
Recipes

How To Make BBQ Egg Rolls

BBQ-Rib-Egg-Rolls

When I was in college, this guy Nick from DudeFoods was one of my culinary heroes. There weren’t too many folks back then who could dream up a bacon-weave taco much less create one. Now working in the food industry, I actually got to know him and discovered he’s probably one of the sweetest guys around.

Speaking of sweet, the dude created some egg rolls stuffed with BBQ ribs and coleslaw.

Here’s what you’ll need:

  • shredded rib meat
  • coleslaw
  • eggroll wrappers
  • water (for wash)
  • oil for frying
  • BBQ sauce for dipping

Here’s how to make it:

Take your rib meat and shred it as finely as you can.

Place a teaspoon full of meat at the center of the egg roll wrapper.

Add the coleslaw, about a little less than the meat portion.

Wet the edges of the egg roll wrapper. Wrap it.

Deep fry until golden brown.

Serve with BBQ sauce.

Categories
News

WHOPPERRITOS Exist & A Dude Smuggles Pork Ribs In His Pants [KATCHUP]

Here we are, another episode of the FOODBEAST Katchup. If you missed out on all the food news this week, fear not. This series catches you up on all the top stories in the wide world of food.

This week, a brewing company developed a beer that’s safe for dogs to drink. Cause no one wants to drink alone. Hipsters found another thing to ruin for everyone else by deconstructing coffee. Awesome, guys.

Burger King is testing a new item: a Whopper and a burrito. Guess what they’re calling it? A guy was caught shoplifting at a grocery store and when he was asked to return the items, hilarity ensues. Finally, a bunch of geniuses decided to rob a McDonald’s that was filled with special forces. Bad move, gentleman.

Check out this week’s Katchup.

Beer for dogs

Dog-Beer-01

Drinking beer with your buddies is a human bonding activity, but who’s to say that it can’t be done with man’s best friend too? A U.K. based company called Woof and Brew recently released a beer just for dogs. Canines can safely consume the beverage since it doesn’t contain alcohol, hops or carbonation that can harm their digestive tract. According to The Atlantic, veterinarians often advise owners to not give their dogs beer since canine livers can’t metabolize the alcohol the same way human livers can. In addition, other ingredients including hops can cause violent reactions in some dogs. READ MORE

Hipsters ruin coffee

Screen Shot 2016-06-01 at 12.40.29 PM

It turns out that even coffee, one of the last few bastions in the world of simple delights, is susceptible to being raped and defiled by the beanie-toting, opinion-flinging, artisinal-everything bearded goons we all know and hate called “hipsters.” READ MORE

Burger King introduces the Whopperrito

Whopperito-Pic-01

Apparently thirsty for its day of innovation, the folks at Burger King are wrapping their famous Whopper in burrito form and calling it the Whopperrito. We have your first look. READ MORE

Man whips meat out of his pants

meatthief

Being a former Kroger supermarket employee, I’ve seen my fair share of shoplifters trying to casually walk out with carts full of groceries, or slipping Kit-Kat bars in their pockets, but this guy’s technique is at a master level, except for the fact that he still got caught. A video shows a man being questioned by a store employee before eventually revealing the meat he was packing inside his pants, literally. READ MORE

Idiots rob McDonald’s full of special forces

mcdsf

Back in the day, Tonight Show host Jay Leno used to love telling stories about stupid criminals, and in that same vein, we present to you the morons who tried to rob a French McDonald’s filled with special forces. READ MORE