Picture Thread: What's For Dinner?

[Racerbvd]

A Jacksonville, BBQ institution, closing on Monday So I had to get one last dinner from there.. Sorry, but the BBQ from old school places like this don't make pretty pictures, but damn good eating..

Billy C's Fred Cotton BBQ, Jacksonville, FL

Although I had heard the name once or twice, I might have never tried Fred Cotton BBQ if I hadn't ran across their story in this book ( BBQ Joints: Stories and Secret Recipes from the Barbeque Belt - David Howard Gelin - Google Books ) . It sits quietly beside Main Street in the rougher north side of town, and on the off chance I might have driven by, I don't know that even I would have been compelled to stop after seeing the ramshackle exterior.




The windows have all been boarded up for who knows how long, but a bit of smoke still hung around, like a ghost of bbq past. According to the story, 'Billy C' took over in 2000 from the original owner who established it in 1948. On entering the dimly lit interior, it became apparent that he didn't make many changes.

A few bulbs hanging from the ceiling shed the only light on miniature tile floors, a wooden counter, and cracked leather bar stools that looked like they hadn't been updated since at best the '70s.



Behind the counter, a wiry black man, who might have also been here since then, shoveled, sliced and chopped his wares on the smoke stained brick pit.




I only needed a quick meal so I ordered a rib sandwich to go. After a few minutes in which it felt like time was slowly being rewound, I paid for my sandwich and exited the building, blinking several times as my eyes readjusted to the bright sunlight outside. A quick peek in my styrofoam box revealed this:




The spare ribs were cooked well even though their taste was a little hidden by the flood of sauce drenching them. It was a nicely balanced mustard sauce but just a little more than the tiny ribs needed. I sopped some of it up with the fresh white bread, alternating with slightly chewy bits of well seasoned meat and ended up with just what I came for, a craving-satisfying snack. I have to say though, if I had been hungry for a full lunch, this sandwich would have came up short.

I am very curious about the rest of the menu, so if I'm ever in the area again, I'll be sure to stop in again for some vintage 'que. Based on this visit though, it only gets average marks for the ribs and the atmosphere of a place that feels like it may have been great once, but who's time is passed and slowly dying.

[masraum]

Gravlax, I think it's a Finnish thing. The wife made it.

Cured salmon, herbed cream cheese and rye bread.

[Rusty Heap]

Bacon Dental Floss



bacon flavor dental floss.




I could use some of this after my peppercorn encrusted, bacon wrapped, ground bacon stuffed, Jamaican spiced, salt and brown sugar 1 hour brined, 1.5" thick, huge bone in pork chops on the BBQ grill tonight...


Bacon Orgy Grill pictures coming soon.

[Rusty Heap]

yes, this is one long run-on sentence:


My peppercorn encrusted, bacon wrapped, diced bacon stuffed, Jamaican Jerk spiced, salt and brown sugar brined for 1 hour, 1.5" thick, huge boner pork chops on the BBQ grill tonight...heavy applewood and pecan smoked.

[Don Ro]

Originally Posted by masraum

Gravlax, I think it's a Finnish thing. The wife made it.

Cured salmon, herbed cream cheese and rye bread.

I'd like to taste that. Yum!

[MikeSid]

Originally Posted by Rusty Heap

yes, this is one long run-on sentence:


My peppercorn encrusted, bacon wrapped, diced bacon stuffed, Jamaican Jerk spiced, salt and brown sugar brined for 1 hour, 1.5" thick, huge boner pork chops on the BBQ grill tonight...heavy applewood and pecan smoked.

That looks like a Cardiologist's boat payment.

[JJ 911SC]

Originally Posted by Rusty Heap

yes, this is one long run-on sentence:


My peppercorn encrusted, bacon wrapped, diced bacon stuffed, Jamaican Jerk spiced, salt and brown sugar brined for 1 hour, 1.5" thick, huge boner pork chops on the BBQ grill tonight...heavy applewood and pecan smoked.

Originally Posted by MikeSid

That looks like a Cardiologist's boat payment.

Nothing a glass of red can't handle...

[TimT]

The GF mentioned she heard from a friend about a restaurant in Flushing that had a good Seafood special... Boils...

It was incongruous that a Malay/Thai/Burmese joint that had on the menu a seafood boil that would not be out of place in Maryland, The Carolinas, Georgia, or Lousiana....

Crab Legs, Shrimp, Crawfish, potato, sausage, corn in a nice spicy broth... OK the spice blend was not Old Bay... but it was effduckingliscious

Before... ( I could get the protective gear on)



Getting a serious feedbag on



It is good



The GF was amused by the mess I made while getting very little on my clothes... Take a look at her side of the table!!



This place also housemade the yellow tofu.. it was delish.. however my GF nor the restaurant owners were able to tell me the name of the bean or legume it was made from.... no English translation...

[Don Ro]

"Take a look at her side of the table!!"
~~~~~~~~~
Looks like she passed the food up from under the table. j/k
.
Man! That looks good. I'm hungry!

[TimT]

Looks like she passed the food up from under the table.

What is really amazing is that she usually eats more than me.... and leaves no evidence...

[masraum]

Well, not dinner, it was lunch, but it was extremely tasty. The place bills itself as Mumbai style Indian street and home food.



I had a breakfast platter, that's why I've got the yogurt and egg.

[TimT]

Thanks for the bump up... I was just looking for this thread...

While stumbling around Barnes & Noble today I found this... got it for my brother whose birthday is neigh.... He enjoys his pork products, and is fond of bacon..


Its porktastic

[Shaun @ Tru6]

After watching an episode of The Supersizers Go, finding some cheap shoulder steak and with Fall upon us, made some boeuf en daube. The porcinis and dried orange peel added a wonderful complexity but be careful with what bacon you use. I had some applewood bacon left over that had too much of an odd smoky flavor (even alone, it wasn't that great) and threatened to ruin the stew. Pulled it out before 8 hours in the crock pot and all is good.

[MT930]

[Rusty Heap]

Originally Posted by Shaun 84 Targa

After watching an episode of The Supersizers Go, finding some cheap shoulder steak and with Fall upon us, made some boeuf en daube. The porcinis and dried orange peel added a wonderful complexity but be careful with what bacon you use. I had some applewood bacon left over that had too much of an odd smoky flavor (even alone, it wasn't that great) and threatened to ruin the stew. Pulled it out before 8 hours in the crock pot and all is good.

OMG, please do share a recipe or special technique that looks FABulous.


something like this with any twists?


Boeuf En Daube - French Beef Burgundy In The Crock Pot Recipe - Food.com

[Shaun @ Tru6]

That's the recipe I used Dave. I added carrots and parsnips (would only add carrots next time). I used porcinis for the cepes and added the liquor. Dried the orange peel at 325 in the oven. I used 4 wide swaths cut with a peeler, I would add 4 more, the orange was nice. Only used one plum tomato, didn't have any but I would add 2 sun drieds at the most, just a gut feeling. I also put a lot more of the ingredients in the pan, sauteed and the wine, reduced slightly, scraped the bottom, before going into the crock pot. Thickened with a roux at the end of 8 hours. Great for cheap cuts of meat. And so tasty. Next day is always better than the day before of course.

[Shaun @ Tru6]

For everyone on this thread, I highly recommend going to Hulu and finding, watching The Supersizers Go.

Great show, sad it only lasted 2 seasons.

[126coupe]

[JJ 911SC]

Originally Posted by 126coupe

What oven is this and what temperature it reach?

[Shaun @ Tru6]

A dear friend of mine picked some wild hen of the woods mushrooms and apparently had too many. Cooked them up with a cognac cream sauce on top of a short cut rump steak, which is supposed to be tough, but was quite tender with great flavor. Needs more fat though. Baby arugula toss in lemon juice and olive oil with a little chevre to make it healthy.