The smell of barbecue will be wafting through the air this weekend as hundreds of residents attend the Dearborn Community Barbecue at Ford Field Park on Sunday.
The free family-friendly event is being organized by local student groups to help kick-off the summer season. It will take place from noon to 5 p.m. at 22051 Cherry Hill St. in Dearborn.
A unique dining experience greeted visitors to the Bryce Jordan Center Wednesday. Everyone got the “rock star” treatment, and a chance to treat themselves to a delicious backstage dining experience. The folks at Bryce Jordan Center Catering put on a show, whipping up some very special menu items.
In addition to barbecue staples like hot dogs, burgers and a variety of salads, attendees of the “Backstage BBQ” were able to enjoy dishes requested by artists who performed at the BJC this past year.
“They always put on a nice barbeque,” said Corry Bullock, who raved about the Bon Jovi crab cakes. “I wish they put this on all-year-round.”
The State College resident has been attending these events for the past couple years. Bullock usually works right through lunch, but said she always finds time for the all-you-can eat barbecues, which cost $10.
“It’s a great deal,” she said.
There were fresh berries, which were requested by the Boss in November; Zac Brown Band’s famous Whisky BBQ Chicken Legs and, along with the crab cakes, roasted corn and tilapia from Bon Jovi’s visit.
“A month ago, we sat down and tried to think of something different,” Brandon Girts, concession manager of the Bryce Jordan Center said about the concept. However, Girts said that some of the other themes are more popular because they are recurring events from past years.
Bullock’s favorite is the carnival barbecue, which features gyros, walking tacos and a cotton candy machine. Then there’s the extremely popular “Philly vs. Pittsburgh” barbecue where diners show off their hometown pride and eat native dishes like Philly cheesesteaks and Primanti Brothers style sandwiches from the Steel City.
On average, each event draws 250 to 500 diners.
The barbecues take place every other Wednesday from 11 a.m. to 2 p.m. outside of Gate B through August 7.
“It’s a good idea,” said Jim Hemcher, who was one of the first people in line at the event. “Everybody’s happy. Plus, it’s all-you-can eat. There’s nothing at fault there.”
If you’re like us, you can’t wait for Memorial Day, the unofficial start of barbeque season. There’s nothing quite like spending the evening with a cold beer and a plate piled high with chilled coleslaw, thick-cut French fries, and succulent barbeque. You can almost smell the tangy deliciousness of the North Carolina-style, vinegar-based barbeque wafting from these very words. But it could be that this article is helping you recall the smoky flavors of Texas beef brisket or the sweet molasses taste of Kansas City-style ribs…
That brings us to another point: There are few topics more incendiary than barbeque—politics and pizza being two of them. We tried to list the standout cities, but keep in mind that some of the best barbeque joints are the ones you find in postage stamp-size towns while on road trips. With that said, here are the seven best cities for barbeque.
1. St. Louis
Although good ‘ole Saint Louie is home to several dozen barbeque joints, this is a bit of a wild card on this list. That’s because many of the restaurants specialize in grilling rather than the distinct art of barbequing (cooking the meat with indirect heat and smoke). But the happy patrons of St. Louis-style barbeque don’t discriminate, so we won’t, either. By the way, those in STL like their barbeque heavily sauced. So if you’re visiting one of the Gateway City’s many barbeque spots, we don’t recommend wearing white clothing.
Where to Try? Right now, TripAdvisor users say Pappy’s Smokehouse isn’t just the best barbeque joint, but also the best restaurant in all of St. Louis. Roper’s Ribs comes in as a close second.
When you think of Tennessee and barbeque, Memphis is the city that comes to mind, not Nashville. But just stop and think for a second: Why else would country music stars stick around if it weren’t for some top-notch pulled pork? Music City does have one problem: There’s no unified barbeque style here. Still, we think the variety is an asset. At Jack’s downtown, you can enjoy everything from smoked Boston turkey to Texas beef brisket, while Hog Heaven serves up a “Kickin’ Chicken” white barbeque sauce. By the way, do you think the latter restaurant is so-named because the hogs are enjoying the afterlife or because their flavor is so celestial to the restaurant’s patrons?
Where to Try? Jack’s Bar-B-Que for its great sauces and Hog Heaven for its all-around excellent food and hole-in-the-wall atmosphere.
3. Austin, Texas
Austin is known not only for its music scene, but also for its succulent barbeque. Texas-style sauce is typically a mix of tangy and sweet flavors, so many of the 60-some Austin restaurants feature both tomato and vinegar in their sauces. When it comes to meat, Austin serves the gamut—beef brisket, pulled pork, ribs, and more. Keeping with the city’s eclectic style, these mouthwatering establishments range from white-tablecloth restaurants to asphalt dives.
Where to Try? Many visitors say Franklin Barbecue’s brisket is the best they’ve ever had. Rudy’s Country Store & Bar-B-Q also has praise-worthy brisket and a fun dine-in atmosphere.
4. Lexington, N.C.
A little more than an hour’s drive northeast of Charlotte, you’ll find the peaceful enclave of Lexington. According to TripAdvisor, this small town is home to only eight barbeque restaurants, but don’t mistake Lexington’s small quantity for poor quality. This city serves up some scrumptious barbeque. In fact, according to NCBBQ.com (North Carolina Barbeque), Lexington’s innovative chefs created and perfected the entire Western North Carolina style. In short, it’s pork shoulder served with a vinegar-based sauce. On the side, you’ll most likely find deep-fried hushpuppies and hand-cut French fries.
Where to Try? Lexington Barbecue for their melt-in-your-mouth, slow-cooked pork shoulder. You should also give Jimmy’s Barbecue a whirl for its fantastic sauce.
5. Kansas City, Mo.
Kansas City’s barbeque style traces its roots back to Henry Perry in 1908. Perry, who hailed from outside of Memphis, started selling slow-cooked ribs for a quarter in the 18th and Vine neighborhood of Kansas City. It was later renamed Arthur Bryant’s, which remains one of the most popular barbeque names in KC. (Consequently, a former cook at Perry’s restaurant opened what would become another revered spot: Gates Bar-B-Q in 1946.) Because Kansas City’s style was heavily influenced by Perry, it also borrowed some traits from Memphis. You’ll find that this city’s barbeque is characterized by a variety of meats and a thick tomato-molasses sauce.
Where to Try? TripAdvisor users tend to think Oklahoma Joe’s is the all-around best place for barbeque. But you’ve got to try Arthur Bryant’s and Gates and Sons Bar-B-Q for the history as well as the tasty fare.
6. Lockhart, Texas
You’ll find the small town of Lockhart about 70 miles northeast of San Antonio (roughly 30 miles south of Austin). Although little Lockhart only contains a handful of barbeque joints—four, in fact—Texas Monthly magazine highlights two of them in their top-five best places to enjoy barbeque in Texas. Well-cooked meat is the name of the game here, so don’t even ask for a menu of sauces. After biting into some tender beef brisket or a juicy sausage, you’ll be able to see why many before you have locked their hearts to Lockhart.
Where to Try? Kreuz Market and Smitty’s Market are the top contenders for best barbeque in Lockhart. We recommend trying the beef brisket at both establishments and deciding for yourself which establishment serves the best.
When you’re “walking with your feet 10 feet off of Beale,” you’ll run across one or two barbeque joints—The Pig on Beale, for instance. But the city contains roughly 80 barbeque-plating restaurants, so your appetite will be served well wherever you go. Memphis barbeque is not as much about the sauce (usually a thin tomato and vinegar concoction) as it is the meat and the rubs. The local joints specialize in slow-cooked pork (on a slab or pulled), and they’ve just about perfected the art of the dry rub (usually a mix of onion, garlic, paprika, and a handful of secret ingredients)
We are quickly approaching what I believe is the absolute best time of the year, the holidays. What a great time to be with friends and family. Things kick off at Halloween, then it’s all a total blur.
Great food is an important holiday component, especially if the recipes are handed down from generations of the past. Close your eyes for a moment and think about family traditions. This is not a rhetorical comment. I really want you to do this. There is a point to my request.
Think of your favorite gatherings. Remember the aromas floating through the air as you walked in the kitchen. Think of the smiles and the joy brought to your family and friends gathered for these special times, gathered around the table.
For me, I remember these candies my mom used to make for Christmas. They were made of dates and rice crispies. They looked like strawberries (I know, that doesn’t make a lot of sense for Christmas) and the red and green colors were provided by red and green crystal sugar. We’ve tried to recreate them here at our home, and unfortunately they don’t ever seem to measure up to what I remember as a kid.
My Mother passed away 32 years ago, so I can’t confer with anyone on what I am doing wrong. Oh, well, I’ll keep trying, because they remind me of her.
So this week’s column is a request from you, our readers. I would LOVE to have you email me your absolute favorite holiday recipe so I can share some of them with our readers. This could be your favorite appetizer, salad, main dish or side dish.
A few suggestions leading into the holidays.
1. Please, give the grill a try with the turkey, prime rib or ham. It’s really not difficult, and it frees up the kitchen for the preparation of the side dishes.
2. Pull the kids or grandkids into the cooking process. They will remember those experiences for the rest of their lives.
3. Try to use fresh, local produce, and attempt to limit processed food. How about trying different stuffing recipes from scratch for Thanksgiving?
4. Not to sound preachy, but use the holidays as an opportunity to remind your family and friends how much you appreciate them, and love them. Then make a New Years resolution to not wait till the 2013 holidays to tell those same people how much they mean to you.
The summer BBQ is well established as the occasion when members of staff and researchers have the opportunity of making friends with visitors and people who support the Institute in a variety of ways.
This year the event was enhanced by the presence of two MPs, one the local member of Parliament, Dr Julian Lewis, and the other, the representative for Christchurch, Mr Christopher Chope, OBE.
Dr Julian Lewis, who is well known and respected in his constituency, is a very effective representative. He has helped the Institute on several occasions, as well as members of staff living in his New Forest East District.
started by introducing Dr Lewis and explaining the history of the three buildings that were to be inaugurated by him. It took two years to build all of them but around five for the New Forest authorities to grant the necessary permission.
The buildings, which are beautifully finished, fit in well with the environment. They were the result of the work of a team led by WIT’s architect, Robert Coombes, and built by Mostlane, an excellent local building company.
Everybody worked together to ensure the high quality of the project, well aware of its significance. To the Institute, this project was of primary importance in ensuring the continuation of WIT’s activities, which were restricted by the lack of suitable physical facilities.
“Now WIT can look forward to a period of rapid expansion,” Carlos said, “which includes the possibility of contributing more to the local economy”. The new lecture hall in particular will allow WIT to hold conferences in the New Forest, attracting highly qualified scientists to the area.
Carlos also wanted to express his gratitude to Christopher Chope, OBE and MP for the Christchurch constituency. Carlos met Chris years ago when he was the local MP for Southampton West. At that time, the Institute was starting to operate in the centre of Southampton, before moving to its New Forest Headquarters at Ashurst Lodge. The help of Chris was essential at that stage, not least in order to officially register the Institute.
During a period when he was away from Parliament, Chris collaborated closely with the Institute to develop a strategy for new conferences and directions of future research. His advice led to the series of conferences and research topics dealing with transportation and safety; areas in which the Institute is now excelling.
Carlos ended his introduction by inviting Dr Julian Lewis to say a few words. Dr Lewis complimented the Institute for the harmonious way in which the new buildings blend in with the style of the main part of the campus and surrounding landscape. He was also pleased that the increased economic activity was to benefit his constituency and bring people from all over the world to the New Forest.
Dr Lewis then proceeded to cut the tape and led the audience in a tour of the new lecture rooms where a special presentation showed the progress of the construction. He commented on the high quality of the building and its suitability for research work.
Carlos gave Dr Lewis a medal engraved with his name to commemorate the occasion. The medal, carrying the boat logo of the Institute, was a token of gratitude for Dr Lewis having opened the new premises and for his support of WIT.
The whole day was highly successful, and participants enjoyed the background music of a Jamaican steel band throughout the day. The BBQ is an occasion for the Institute to express its appreciation to all those who, in different ways, contribute to the success of WIT