Archive for the 'BBQ' Category

BBQ Thursday (enemy edition) – Adam’s Rib Co.

348s

A few months ago, Kensington and I took a big risk.  We were on an adventure down off US 1 to meet up with some Cubans who deal in various items labelled as contraband by some (all) people, and meet up with some wild Colombian women.

Anyway, back on point.

We got near Gainesville, and having been on the road for several hours, we were hungry.  We figured we had rode far enough through the wiregrass of north central Florida, plus we figured all the truck stop women we had seen would make the Florida Co-Eds pretty (come to find out the Co-Eds were the truck stop women…).  Kensington had done his homework, and thought this Adam’s was the place.

One thing of note- Adam’s has two locations, both on 13th St, which can lead to confusion.  We chose the one near the UF campus, deep behind enemy lines.

The inside of the joint is about as close to the pits of hell as I hope to ever get.  For example, scenes from all of the games of the 1984 gata schedule are painted on the ceiling.  Typical jean-short wearing clientele, not dignified enough to walk on sawdust.  We noticed we were getting funny looks, I looked at my shirt and noticed a proud bulldog on my left chest and power G’s on my belt.  Suck it Florida.

We each ordered the combo plate.  Kensington chose ribs and pork, and I took the ribs and chicken.ARC

Despite these peoples poor life choices, hair gel, and double-first-cousin spouses, the rascals can cook some ribs.  Not too sweet, meaty, and with a nice char.  The flavor was great, and definitely does not need sauce, mostly because the sauce is God awful – it’s called vinegar…look it up.  I was so blown away that everything I ate for the next two days was sub par.

Next time you are stuck behind enemy lines, give Adam’s Ribs a try.  It’ll give you the strength to get back to Georgia.

I’m always impressed with Florida alums.

CORNdawg

Kansas City: BBQ, Steak, & Beer

 

*Just a note – I’m the Kenny Powers of the group.  So….Hide Ya Kids, and some material may be NSFW.  I don’t know where you work, so I don’t know.

IMG_0557First of all, I’d like to apologize for the long delay on my first post to TGT.  What I have been doing is making late-night tweets about CORN, sports, Ted Cruz, and BBQ on my TGT twitter account (@Dawgs4CORN).  This is a great outlet for many things, especially driving my main man Corbin crazy.  Thanks for understanding.

I recently made a trip out Missoura Way.  I wasn’t sure what to expect, but as a fan of all things CORN, I expected there was a reason they put the name “Kansas” in Kansas City.  I was expecting CORN as far as the eye could see, with 0 trees, 0 hills, and an unforgiveable arctic climate – I was wrong on everything but the climate.

I’ve always heard three things about KCMO: steak, BBQ, blues.  Three pretty good things in my book.

Upon arrival, I decided to take in the steak aspect of the city.  I’d done my research, everyone talks about the Hereford House, the Golden Ox (which is closed BTW), and many more.  I decided on The Majestic Restaurant for several reasons, but mostly the fact that its downtown – I didn’t fly halfway across the country to Uber to the suburbs and eat in a stripmall (mild pet-peeve of mine), they have live blues and jazz in the basement, and it looked FANTASTIC…..and was.

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One thing I learned about KC was that it is a fantastic beer nerd city.  One thing you will learn about me is that I’m on a life-long search to find beer that I don’t like (at this point, I’ve had one).  The city has several good breweries nearby (which will be discussed in detail later), and numerous craft beer bars that have good specials ($3 local pints on Sundays…).  These are all positive things for my inner beer-nerd.

One day of my trip was dedicated to tourism, specifically Boulevard Brewing, Arthur Bryant’s BBQ, and Arrowhead Stadium (home of the Kansas City Chiefs).IMG_0556

My itinerary for this trip was backwards, but it led to an awesome day.  I’ll be blunt, I don’t eat breakfast, so a trip to a brewery at 11:00 AM can lead to one of two things:

1.      Mid-day tears

2.      Mid day grumpiness

Boulevard Brewing was founded by a struggling artist who had rich parents in 1989.  It seems to me that this man was the original hipster.  He has turned a simple hobby into the 12th largest brewery in the US, and has not sold out to Macro-brew ideals one bit.  This is a man who uses all the money saved (a lot of money BTW) by recycling bottles to feed all of his employees from marketing to warehouse to custodial every Wednesday.  Boulevard has done a great job of keeping the craft and local parts of their mission in tact while growing.  When I say that the brewery is big, I mean it is BIG; we are all astounded by Terrapin and Sweetwater, but this is probably twice as big as those two combined…if not larger.

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They also make a fantastic product.  Missouri has much more effective beer laws than we in Georgia, allowing you to buy beer at a brewery (RADICAL concept).  They make several beers that you can buy in Georgia, but I’d like to highlight one in particular – the Rye-On-Rye-On-Rye.  This is a rye ale that is double aged in rye whiskey barrels.  Weighing in at 14.6% ABV, this is a great breakfast for any growing dawg.IMG_0548

One note about the natives, they are CRAZY about their World Series win.  Must be nice.

I then made the trek across the city to Arthur Bryant’s BBQ.  It was started in the 1920s.  From my research, it is the original KC BBQ joint.  A note about the location, it’s in a rough area, but IMO that adds to the appeal.IMG_0523

They offer a wide variety of products, but the ribs are fantastic!  They do serve regular pig ‘que, but all I can say is it ain’t from Old Clinton.  They have sliced beef that is decent.  Sides are decent.  They like to brag on their fries, but they are pretty soggy and therefore not for me.  The sauce is really heavy on paprika and light on vinegar, but to be honest is unnecessary.  The environment is the best part of it, the floors are greasy in a way (better wear oil resistant shoes), great aroma, and if I remember correctly (brewery got me all dizzy) there is a picture of Morgan Freeman on the wall….or Danny Glover.

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My friend Kensington told me to go to a joint in Kansas City, Kansas called Oklahoma Joes.  It is in an Exxon station and the line wraps around the building multiple times at lunch.  I really wanted to go, but couldn’t get the time.IMG_0562

Another admission; I don’t really follow NFL football, but the trip to Arrowhead was really cool.  I learned a lot of history about the franchise.  Coolest part of the tour was going down on the field and the trip to the locker room, where some of our favorite Dawgs get dressed.  The tours are led by diehard fans (interestingly called the redcoats).  The redcoats travel with the team, and are the ones who lead the team on the field on gamedays.  I asked our Redcoat what he thought of Aaron Murray’s new MTV-themed haircut, and got this response: HAHAHAHAHAAH (but in a Midwestern old man voice).

All in all, KCMO is a great place to go.  Give it a visit.

CORNdawg

BBQ Thursday: Smokin Pig, Clemson SC

Smokin Pig

This weekend the wife and I made a short run up to Clemson to visit a good friend and scout out some barbeque before this weekend’s trip.  I knew they would probably be too crowded this weekend and our friend kept telling me all summer that the Grit Tree better do a BBQ Post for The Smokin Pig before the game.  He kept saying that the Smokin Pig was worth the drive over but wouldn’t say more so not to sway my opinion.  So who am I to turn down a BBQ invitation?  And let me say, it was good.  The best description of this place came while we were eating when he said you can find a joint that does one thing exceptionally well but this place does everything good.

The Smokin Pig looks like it may have been an old garage and has a nice waiting area outside with corn hole and tether ball, benches and a large menu board to contemplate while you wait.  We might have waited five minutes and then were called inside to order in a line and then search for a table in a packed restaurant.  Apparently we weren’t the only people who were thinking BBQ Saturday.

Smokin Pig menu

We must have hit the restaurant at a small lull around 1:00 because the wait outside was 5 minutes, no wait in line and we had our food within 10 minutes.  But right after we sat down the place became swamped so I can see why our friend said we may have to wait a while. I decided to go with the pork, brisket and wet rib plate with a side of stew and okra. Among the table we also had some dry ribs, sweet potato fries and sweet potato crunch.  If you go, get a side of sweet potato fries covered in honey and eat them as soon as they hit the table cause they’re much better hot.

All in all I was very happy with the que.  The wet ribs had a very nice crust on the outside and were not sloppy sauced while the dry ribs were good but I still preferred the wet.  The pulled pork had a good smoke flavor but did need a little sauce.  On the table was a sweet molasses which I wasn’t a fan of, a Carolina gold which was very good, a hot which was just the sweet with red pepper but the pepper improved the sauce greatly and a vinegar sauce which fit the pork perfectly. After we finished eating I was told there is an extra hot sauce that is very good but you have to ask your waitress for this. Next time I’ll know. The Brunswick stew was a thin tomato base with pulled pork added which gave it a great smoke flavor but had a tad too much corn for my liking and I know Corbin would refuse to eat any because I found a hunk of potato sunk to the bottom. Now my wife’s favorite part was the brisket. It was so slow cooked that it tasted like roast beef but if you get a bite with the fat cap and burnt seasoning on the outside it couldn’t be beat. Oh and they serve all the plates with a damn good yeast roll.

My Clemson friend asked that I grade the barbeque just to give an idea of my opinion. Keep in mind I also love MAC football and hate wearing shoes so takes these numbers with a grain of salt.
Pulled Pork: 6.5/10 Great smoke flavor but not terribly juicy
Wet Ribs: 8/10 Great crust, moist and not overpowering sauce
Brisket: 8/10 Extremly tender with nice burnt end crisp and fat
Sweet Potato fries: 12/10
Facial Hair: 10/10 Now this place is staffed by all college kids and when we were done eating my friend asked our waitress, who kept our glasses full the whole time which I think is key to a good restaurant (BTW she did not have a beard), about tailgate options.   Well she sent over a young guy who looked like Grizzly Adams with a man beard to give us the low down on the catering menu.  Very nice guy and when we were done sealed the conversation with a strong hand shake.  What more can you ask for?

So if you are passing through the Upstate and have time, I’d definitely recommend the Smokin Pig.

Granite

Smokin Pig plate*So I was an idiot and took a picture of the table instead of my plate so here’s a picture off their facebook page.

BBQ Thursday: Fincher’s

Fincher’s Bar B Q

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This past weekend the wife and I made a short trip south to see Corbin and his new “pup” and let me say to everyone and especially BuyPropertyUcheeDawg, she is as sweet as her mother and did not cry once while we were there.  But back to the reason why everyone came to visit us from Dawgbone; if I was going to be meeting up with Corbin we had to have some barbecue for lunch.  I had planned the trip earlier in the week to get to Macon around 1:00 and stop for BBQ at Holcomb’s in Greensboro but Mrs. Corbin asked that we come a little earlier so I had to save Holcomb’s for another day.

Once in Macon and after visiting with the pup, Corbin and I ventured out to pick up BBQ and bring it back home to the ladies.  Our first stop was at Satterfield’s but they are only open during the week so Corbin suggested that we try the Macon favorite of Fincher’s.  Now, either because he was looking out for his guest or values his own life, he took me to their location on the Gray highway and not the original location on Houston Road.  Fincher’s has the look of an old fast food diner with the kitchen in the back, counter at the front and a few tables to the side.  Not too much inside seating but that’s okay.  We got the family pack which was two pounds of pork, a pack of buns, stew, and a side of slaw and headed home.  This was very reasonably priced at $25.

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The stew was good, as you can see from the picture it was a little runny but if I would have had it in a bowl with balls of white bread it would have been great.  Poor planning on my part.  Now to the BBQ.  As my wife says, I was way too harsh on this que.  It was moist, had some smoke flavor but not too much, pulled nicely but they killed it in sauce.  They didn’t smoke this pig, they drowned him.  Don’t get me wrong, it’s a decently good sauce with vinegar and mustard flavors but I hate when restaurants sauce their meat before serving it to you.  All in all we enjoyed the BBQ.  Fincher’s is the type of place that is good, I would eat again if offered to me but I would not drive from Athens just to try again.  It’s BBQ that I would eat for lunch on Friday but I can’t in good faith crown it the best of Macon.  So Macon readers, how far off was I in my assessment?

Granite

BBQ Thursday: Pulaski Heights Edition

 

 

Pulaski Heights BBQPulaski Heights BBQ

Saturday the wife and I had some time to kill before a full day of running around town and neither one of us wanted to fix lunch at home.  So I thought that was a perfect reason to get out and try the new BBQ joint just off downtown in Athens.  Honestly, anytime is a good excuse to go eat BBQ but it makes the sale easier if I can come up with a reason.  Pulaski Heights BBQ is located on Pulaski Street just north of downtown and St. Joseph’s Church.  Go down through the little neighborhood until you reach the train tracks and the Leathers Building will be on your left.

A little background first.  Pulaski is owned by the former executive chef at Five and Ten but does not have a coat and tie feel to it.  The restaurant is located in the Leather’s Building which used to factory so the inside has an open feel with exposed beams and wood, concrete floors and just the right amount of Athens townie.  They also have a nice area outside for when the weather gets warmer and a nice large bar.  The wife and I got in just before any of the lunch crowd so we decided to sit upstairs which has huge glass and a nice view.

We both decided to go with the pulled pork and I got mine with a very large fresh baked roll and she got her’s with a corn tortilla.  Honestly, the roll was so large and the bbq so good it didn’t need to be on a sandwich but she said the corn tortilla was just the perfect amount of bread to meat ratio.  Now the BBQ was great.  I’d say the best in Athens.  Nice burnt edges.  Great smoke ring.  Very moist, and really doesn’t need any sauce.  If you want any, doesn’t need it, they have two sauces; one a sweet ketchup base with just a little kick and a oil and vinegar sauce with spices.  The two combined are good but once again, not needed.  As for the sides we got smoked cauliflower which wasn’t great, potato salad which was pretty good and the stew which was just tomato based with pulled pork and corn.  Not bad but would choose something else next time.  This place does meat and does it well and when I’m looking for bbq that’s all I really care about.  Now they do serve all the pork with a few house made pickles which are great.

So all in all, the best BBQ I’ve had in Athens, I’d recommend it to anybody and as soon as I can I plan on going back to try their ribs.

Granite

If you want a more complete write up, check out the Banner Herald’s take.

Call For BBQ Reviews

When we started the Grit Tree, our original goal was to provide UGA Football commentary, but also present a different take on things throughout the year.  We can only talk about basketball and recruiting so much.  So we decided to have some BBQ Reviews of different joints across the state.  Well, that has kinda of slacked off recently.

So in an order to help bolster our content AND make things more user friendly, we are having an open call to BBQ Reviews.  If there is your favorite BBQ joint and you want the world to know about it, go there, order a plate, take a few pictures with that smart phone, write a review, and email us the review.  In the review, include the resturant’s address and website.  Email us at thegrittree (@) gmail (.) com.  If you travel around the state, and want to send multiple reviews, that is fine.  Don’t feel like there is a limit to the participation!  Also include your name or screen name.  We’ll post these as we get them on Thursdays each week.  And if the place you go to is bad, it is ok to write a negative review.  Don’t be afraid to speak the truth.

Bon Appetit!

The Grit Tree

BBQ Thursday- Daddy D’z BBQ Joynt

No doubt that many of our faithful readers will make the trek to Atlanta this Saturday to watch our Dawgs play Horse Mouth Moore and the Broncos from Idaho. I’m going to recommend a bbq joint, or as they call it, joynt, that you must put on your agenda for an early lunch.

Daddy D’z BBQ Joynt may be the best bbq in the state. It’s not at #1 on my list, but it’s up there. Many I talk to, including my beautiful mom, do have it at the very top. It’s hard to fault. The ‘cue is simply out of this world. Mouth watering, tender juicy meat, cooked by local Atlantan’s. I won’t give the typical review today; instead I’ll simply encourage you to try it out for yourself, either this Saturday or another time. It’s near the Ted, just google it and you can find directions. Easy to get to off I-75, it’s easily one of the gems of Georgia.

 

It may  not look like much from the outside, but as we all know, that’s where you find the best ‘cue. This is true, southern style, soul cooked bbq. Instead of ranking everything on the menu, I’ll just tell you that it’s north of 4.5 out of 5 in every area.

And a view from inside…

And finally, I’ll leave you with a peak at their meat. If this doesn’t make you crave some ‘cue today, you’re not Southern.

 

Do yourself a favor and stop by Daddy D’z BBQ Joynt soon. You can thank me later. Go Dawgs!

ucheedawg


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