Today, I was so excited/inquisitive, that I forgot an “l” in this tweet;
Then I got an answer:
I need to start looking for this stuff.
Thought I’d share…
Made these with the wife today, and they were delicious.
Dump the roast and beer into the crock pot over top of the sliced apple and onion. Set it on low for 8 hours. Pull out to rest for a bit, then shred with a fork.
ColeSlaw dressing adapted from Primanti Bros. copycat recipe:
Mix dressing together, pour over shredded rabbit food, cover & let chill for a bit in the ‘fridge.
Build a damn sandwich. Do I really need to explain how to do that?
Trust me, this is delicious.
If you know me, you know I dig BBQ. You also probably know that Rowdy BBQ is one of my favorite BBQ joints, if not the favorite. Different moods & days for different BBQ, right? I could eat from Rowdy BBQ every day. Health be damned!
And I got a reply:
Like I said, the pulled pork was absolutely delicious. But, I’m not gonna turn down free brisket twice. What am I, crazy? So, I emailed them.
Today, the mailman left a nifty surprise on our porch:
Thanks to “Rowdy the Rooster” & Steve for taking the time to go way beyond simple customer satisfaction!
Speaking of Rowdy… I hope he’s only temporarily headless? I noticed that the famous (infamous?) sign only had hands when I was there.
If you’ve never had the BBQ here, I recommend everything. Ha ha. Generally I go with the sampler so I get ribs & chicken or a brisket if I have a somewhat slightly smaller appetite. The Big Pig is also incredible, pulled pork & cheese sauce on a giant bun. I also like the pierogies. Mmm. I’m going to have to use this gift certificate pretty damn soon.
I look forward to using this sauce at home. Lately I’ve been using the Yuengling Black & Tan Honey Barbecue sauce, but this will be all kinds of delicious. I can say though that it can’t be nearly the same as when they cook it.
Thanks again, Rowdy BBQ!
Last night before the band played a show in Bloomfield, my wife & I stopped with some friends at Yinzburg BBQ on Baum Blvd. in Bloomfield. Last time I was in that building it was a Roly Poly, and it’s certainly a different place now.
I’m a huge fan of BBQ and I have been reading great reviews about the place online, so I was very anxious to check it out. (Also, I’ve been in a BBQ mood lately.) Of course with the whole shellfish allergy thing, I took a look at the menu online before we went down. My mouth was watering at all of the delicious prospects. Thankfully, there is no deathfish present on the menu. I’ve sadly gone to places before that have had daily specials or menu revamps that aren’t online… so I decided to send them an email. I was met with a quick, friendly & inviting reply from owner & chef Richard. His philosophy seems to be summed up in his email signature:
1. Barbecue is a cuisine; Barbecue sauce is a condiment!
2. The sauce is served on the side.
3. The love is in the rub!
When we walked in we were greeted by a woman with a sweet southern accent who asked us if we had ever been there before. We indicated that we hadn’t & got a lesson in the 4 main & 2 hot barbecue sauces. I liked the vinegar one & the signature red… And, I liked that you could get 2 different ones with your meal. Next time I might get the mustard sauce.
I had the brisket & pulled pork combo with the signature red & vinegar sauces (served on the side, so you can apply or dip however you like), the coleslaw, and a root beer from Natrona. I tried both meats sans sauce, and they were incredible. I found myself having a hard time deciding which sauce I liked better with which meat. The coleslaw was creamy and flavorful. I also had a sample of my wife’s mac n’ cheese (she got a delicious looking half chicken), and our friends’ collard greens. The mac n’ cheese was nice & creamy and the collard greens were delicious. I’ve sadly never had any until now. We even had a very satisfied vegetarian in our midst who seemed to really like the smoked tofu wrap. It’s not every day you find a BBQ place that serves vegan and vegetarian items.
There were two 2-seater tables outside, and 2 tables with standing room only inside. We stood as we dined,negotiating around the mountain of food in front of us. Halfway through the meal, I was already planning what to order for my next visit. Next time it’s chicken & ribs… maybe the black eyed peas on the side. Next time will also be soon! They asked us to tell our friends… and if you’re reading this… you’re my friend, and you need to go check this place out!
I was so enamored with the food… I forgot to take a photo to upload to UrbanSpoon… oh well, maybe next time!
Well, you probably know I like barbecue. I’m a big fan, and I’m always willing to try out new places. Well, new places that don’t have shrimp or other deathfish on the menu. I’ve scoped out the web sites three places I haven’t tried… perhaps they’re rather new? Can anyone tell me if they’ve been to any of these places & what they think? (Or if they have any stuff on site that’s not listed on the online menu?)
Perhaps, like movie nights, I can organize a Pittsburgh (& surrounding area) BBQ tour? Would anyone be interested?
I’d like to check out the following BBQ restaurants…
Of course we’d have to hit my favorites… Brentwood Express Rowdy BBQ, Pittsburgh Barbecue Co., & Clem’s Cafe!
Were else are the deathfish-free BBQ joints in in & around the ‘Burgh?
A wing tour has been suggested, but 95% of the places that fry wings also fry deathfish, so I’ll stick with Gooski’s.
Trista’s Bronco Berry Ball Sauce wins! Thanks to all 3 of your for submitting recipes, thanks to all 13 of you who voted. (Or less people, multiple times…)
I thought I had set up the poll to close automatically after a week… but it seems to have kept going. So, I froze it in time with the screen capture to the right.
I’ll contact Trista to let her know she won, and get the 13 packets of Bronco Berry goodness on their way to her!
If you have no idea what this is all about, where have you been? You may follow the adventures of Bronco Jalapeño in these posts:
Perhaps Trista will give us an acceptance speech, or a photo of her Bronco Berry Ball Sauce!
Here are the entries, you may vote for your favorite at the bottom:
1 lb. ground beef
1/2 c. dry bread crumbs
1/3 c. minced onion
1/4 c. milk
1 tbsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. Worcestershire sauce
1/4 c. shortening
2 Cups Bronco Sauce
Mix beef, crumbs, onion, milk, egg, parsley flakes, salt, pepper, and Worcestershire sauce. Gently shape into 1-inch balls. Melt shortening in electric skillet, brown meatballs. Remove meatballs from skillet; drain off fat. Heat Bronco Berry Sauce in large crock pot stirring constantly. Add meatballs; stir until coated. Simmer 30 minutes, serve hot with a toothpick or in a sub roll.
(Bronco Berry Pierogie)
*crisp up some Pierogies in butter in a skillet
*put on a plate
*dip in Bronco Berry Sauce, or drizzle on for a fabulous presentation
48 precooked meatballs(Meatball recipe at the end for people who don’t know how to wad together some meat and seasoning)12 oz bottle of Heinz Chili Sauce8 oz jar of grape jellyArby’s Bronco Berry SauceDump entire bottle of chili sauce into a pot. Add half of the jar of grape jelly (4 ounces) and equal amount of Arby’s Bronco Berry Saunce. Heat and stir until everything cooks down into a yummy looking sauce. Add meatballs. Simmer. Serve.
So, now you vote! Who deserves to win the 13 lucky packets of sweet jalapeño goodness?
You have a week to vote, then I’ll ship the goodies to the winner after they’re notified. You vote according to the rules of the poll, so I believe you can vote often. Get your friends & family to vote for you, and may the best recipe win!
If you haven’t been following the adventures of Bronco Jalapeño, you may want to catch up: