Top 5 BBQ Joints in U.S< ?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Barbecue. BBQ. Noun. Verb. Adjective. Whatever the case: BBQ RULES!
I spent a year traveling with The Ringling Bros. and Barnum and Bailey Circus as a chef; (no I didn’t date the bearded lady). Whenever we hit a city known for its BBQ, I was quick to seek out legendary “Q”. I’m always on the lookout for a great BBQ joint. My faves appear on many other lists. My rankings differ radically. Here we go!
5. The Salt Lick - Driftwood Texas
I was privileged to work briefly at the Austin, Tx location of The Salt Lick, so I was able to see and taste (close up and personal) some truly amazing “Q”.
In Texas , it’s all about beef brisket. Let me reiterate - IN TEXAS IT’S ALL ABOUT BEEF BRISKET!! The Salt Lick does not disappoint. The Chopped Beef Brisket Sandwich is transcendental (lots of brown, crusty, smoky bits mixed in). The Salt Lick has a very unique sauce that features pineapple juice and is most delicious. Can’t forget wonderful Texas style, potato salad(sort of like German Potato Salad).
4. Gates BBQ - Kansas City, MO
It’s the sauce! Sauce is the “thang” in K.C. and Gates wins. Terrific ribs etc… but anything would taste great with GATES sauce. Locations allover Kansas and Missouri, so the next time you’re out that way give ‘em a try!
3. Moonlight BBQ Inn - Owensboro, KY
A very easy 2 1/2 hour drive from Greencastle, IN. Hop on 231 and head South for some “over the top” great food. BBQ mutton is the specialty in Owensboro; tender, tangy, and sweet with the “very” hot sauce (a hint of vodka). Also, a visit to Owensboro would not be complete without a bowl of Burgoo. The Kentucky State Soup. Burgoo is like a cross between beef stew and chili. It usually contains mutton, beef, and chicken and might also have green peppers, corn, and okra.
My favorite part of Moonlight is all this wonderful stuff is served on an (inexpensive) all-u-can-eat buffet along with ribs, brisket, country ham, mac and cheese, desserts of all kinds etc… I thought I had died and gone to Hillbilly Family Reunion Heaven! Moonlight is about 20 minutes from Holiday World, so after a day at the water park– head on into Kentucky for some of the best food anywhere.
2. HOMEYS Q and GRILL - South 13th St. Terre Haute, IN
Yep, right in our own back yard– My 2nd favorite BBQ in the whole wide world. Tiny little joint, open Thursday, Friday, and Saturday; maybe 4 tables and counter service. It doesn’t get much simpler and it doesn’t get much better. Awesome Ribs, Pulled Pork, and Chicken served with Homey’s delicious sauce. Also, excellent pies. Ambiance? I dig it! But, anniversary dinner or fancy dress up date? Maybe not! Or maybe so! Fabulous food
Nonetheless.
1. Maurice’s Piggy Park - Columbia S.C.
My favorite! Pulled pork from the angels served with more than a hint of controversy . Politically Maurice and I would not agree on many things. His T-Shirt with the rebel flag and confederate soldiers that reads “They surrendered, I didn’t”, says it all. Evidently, Maurice is a man of conviction as this joint is lousy with rebel flags and his wonderful Carolina bold sauce was pulled from most Southern Supermarkets, because, of associated
controversy.
But, hey I’m blogging about BBQ! This aint The Daly Show! Left Wingers beware - this place may piss you off! But, I’ve had right wing friends make me madder and not serve me BBQ this good!
Again, It’s the sauce. Carolina Gold is the mustard based and is the most complimentary sauce possible for a smoked pig carcass. Sides are terrific too. Pulled Pork and rice - perfect. Piggy Park has locations all over Columbia. Nowhere else, that I’m aware of. Set aside your convictions (or embrace them) for an hour and eat the best pulled pork in the South.
Opinions? Everyone has them. These are mine. I’d love to hear yours.
You Can Afford to Eat Healthy
5 Ways to Make Healthy Eating Affordable
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Recently, a good friend and I were discussing the organic produce phenomena and how “The Big Box” might be driving the price down to affordability. My friend (who recently had a bout with colon cancer, and won!) remarked that he and his family of 5 had tried “eating healthy” after his surgery, but “just couldn’t afford it.”
I’m not one of those people who says “How can you afford not to eat healthy?” I get it. Fresh produce is relatively expensive. It takes precious time to process fresh produce. Organic produce is really expensive! Here are some tips that will hopefully make eating cheaper, more convenient, and better for you.
I urge you to buy produce fresh when it is ripe in your locality. It will be at its peak in nutritional value, flavor and affordability. Buying tomatoes in < ?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />
Wanna stretch that food budget as far as possible? Soup is THE BEST WAY. 2 heads of broccoli @1.50 a head will barely give a family of 5 a portion each, but take those 2 heads of broccoli, add an onion, some low-sodium broth and that same family could probably get 2 or 3 portions each. Make the same soup with frozen broccoli, and it’s just as nutritious, delicious, and cheaper. Are you starting to get it?
Nutrition is a very young science. I recently read, that as a science nutrition is about as advanced as was surgery in 1600! Nutritionists don’t agree on much, but they all seem to agree that a diet longer on fruits and vegetables than starch and meat is healthier. They also agree that we need to eat meat and carbohydrates, just not so much. If you need to stretch a meal do it with fresh potatoes. Remember that potatoes are a vegetable too. Better potatoes than processed pasta or rice.
Hope you find these tips helpful in feeding your family healthy meals on a tight budget.
5 Great Reasons to Buy Local at the < ?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Downtown Greencastle Farmer’s Market
Why bother to come down to downtown Greencastle on a
Saturday Morning when I can buy produce at the “Big Box”?
I hope you’re not asking yourself this question, but, just in case you are; here are 5 great reasons why you should patronize the Market.
#1. The produce tastes better and is better for you!
Growers at the market are all local and produce is only offered in season. Produce is only out of the field by a couple of days at most. The only way you can eat anything riper is by eating it fresh off the vine, stalk, etc… Fruits or vegetables in this country have been shipped to market an average of 1500 miles. That’s plenty of time for the produce to lose its flavor and nutritional value. Trust me the sweet corn sold at the market is much tastier than when you buy at “Big Box”.
#2. You’re helping yourself and the local economy.
Every dollar you spend locally with independent merchants, growers, and craft people stimulates the local economy. Tax dollars are generated locally with your purchase. Labor dollars are generated locally and stimulate the economy when local workers “buy local”. When local merchants “ buy local” the economy is further stimulated.
All in all, when you buy local, you help create an economy that might offer more and better choices, more and better jobs, and a larger tax base to improve infrastructure and quality of life. The majority (not of what you spend at “Big Box”, flows out of Putnam County into the coffers of Bentonville,
Arkansas, China, Korea, and Indonesia.
#3.The Downtown Greencastle Farmers Market is FUN!!
The sights! The sounds! The smells! The people! I know I’d much rather spend time in downtown Greencastle on a beautiful Summer morning than under the depressing glare of florescent lights. People are in good moods. The lines are short. Entertainment is provided by local musicians.
YOU CAN EVEN BRING YOUR DOG!
#4.It’s not just produce.
Have breakfast at Chief’s market stand. Buy locally made canned items. Buy locally grown pork, lamb, beef. Buy locally made craft items and talk to the folks that make them. You’ll learn something each time you visit!
#5.Visit the Downtown Greencastle Farmers Market
Help make Greencastle a place that you want to live.
The Friends of the Farmers Market & local Sustainability Commission are some very cool local people that are trying to improve local economy, quality of life, the environment, and make downtown
Greencastle a more vibrant place, in order to attract business and new residents.
The opposition is interested in Status Quo. To them, Greencastle is just another back water place to loot and pillage. A vibrant Greencastle could mean that we might have a choice about spending our dollars with them. And we might just spend them somewhere else!
Anyway, try buying from the Downtown Farmers Market or a local independent merchant this Summer. You’ll be glad you did!
EVOLUTION OF A DISH
FRICKLED PICKLES
Recently, an employee asked me why our fried pickles are called “Frickled Pickles”. I really had sort of forgotten why so I replied “I dunno don’t you think “ Frickled Pickles” sounds cooler than “Fried Pickles?”
I had to look it up on the Internet, but here is the real reason. I stole the name from Genny’s Diner on Frankfort Rd. in Louisville, KY. There it is… I’m admitting to blatent theft!! I did a year and a half in Louisville, just long enough to be all about Louisville and its happenings.
When I first came back to Greencastle I opened Old Topper Pub & Steakhouse with John and Peggy Wood. I introduced the Frickle Pickle to Greencastle while working for the Woods. At the time, our fried pickles involved sweet bread and butter pickle chips. At Chief’s, we decided to do a different take. Our pickles at Chief’s now Kosher Dill spears and are breaded in Japanese bread crumbs. The dipping sauce is a holdover from the Topp days and contains Dijon mustard, sour cream, and horseradish.
Throughout the South, fried pickles are becoming known as “Frickles”. We’ll stick with Fickled Pickles, thank you.
All the major magazines are doing their year-end top 5, 10, 20 etc… list. Thought it would be fun to do one of our own.
Our list is based upon categories that we’re most familiar with (ie. Don’t know enough about sushi to have a favorite - please commentt and add to list or argue for or against). and is limited to a 50 mile radius around Greencastle, IN.
Let us know what you think and most imortantly, get in your car and try some of these places - - thay’re all great and will be happy to have your business. (The chains don’t care - you’re just another number to them!).
BREAKFAST
1. The Runcible Spoon - Bloomington, IN
The “Spoon” is owned by Matt and Regen O’Neill. You’ll remember Matt as a very groovy Chef / Innkeeper at the Walden Inn in Greencastle. Be sure and try the Smoked Salmon Hash and a cup of house roasted coffee. Tell ‘em Chief sent ya!
2. The Monon Grill - Greencastle, IN
Fluffy omelets and friendly service in a funky, little diner that’s been here since time began.
STEAKS
1. Little Zagreb - Bloomington, IN
Strip Steak! Strip Steak! Strip Steak! Perfection on a plate at an afforddable price.
2. Chief’s - Greencastle, IN
Chief’s does it all great! The steaks are no exception.
MEXICAN
1. Little Mexico - Crawfordsville, IN
They’ve been serving Mexican cuisine in this part of the state for a long time. Cool atmosphere and the best salsa anywhere!
2. Los Martinez - Greencastle, IN
Love the spicy Heuvos Rancheros and complimentary (sometimes) chocolate-covered bananas.
BBQ RIBS
1. Homey’s Que & Grill
Homey’s is in our top 5 BBQ favorites (anywhere). Charcoal-smoked crust on the outside, tender and juicy on the inside at criminally low prices. Try a piece of whatever pie they’re serving.
2. Chief’s - Greencastle, IN
Places like Homey’s inspire Chief to do what he does. try one of Chief’s 4 sauces on your ribs or skip the sauce altogether (lots of folks say the ribs don’t need it ’cause they’re so good on their own).
DOWN HOME COOKIN’
1. Bert and Betty’s - Fillmore, IN
Meatloaf, Chichicken & Noodles, Manhattans - - You get it. Bert and Betty’s does it all everyday for breakfast and lunch (no dinner). Prices are low, so it’s wel, well worht the drive to scenic Fillmore, IN.
2. Chambers Smorgasbord - Spencer, IN
All-U-Can-Eat comfort food. Insanely good pies.
CATFISH
1. Chief’s - Greencastle, IN
NOBODY does catfish better than Chief’s in the area. And yes, we really do believe our crabcakes are better than the Oceanaire’s.
2. Oceanaire - Indianapolis, IN
We know we’re comparing apples and oranges and when it comes to fine dining. They fly iin the freshest of the best seafood in a beauitful, downtown Indy location: no one even comes close to Oceanaire.
SANDWICHES
1. Marvins - Greencastle, IN
An institution for 35 years; on a good day you won’t find a better sandwich anywhere. In my opinion (and I’m in the minority), you can skip the GCB (garlic Cheeseburger) and try a Stromboli, Marvins Special Deluxe, or a Chicken Philly. Whatever your choice, you’ll love Marvins!
2. Lenny’s - Bloomington, IN
Lenny’s elevates the sandwich to a dining experience and has great house made beer. Next time you’re in B-town, give Lenny’s a try.
3. Chief’s - Greencastle, IN
Tasty burgers and Pulled Pork sandwiches. Be sure and try Chief’s Blackened Catfish Po-Boy - evenings or Fridays for lunch.
PIZZA
1. Mother Bears Pizza - Bloomington, IN
Sort of like Chicago Deep Dish Pizza; Mother Bears has been pounding out the pies for a long time. They’re really good at it!!
2. Maurizio’s - Brazil, IN and Terre Haute, IN
The 747 pizza is bigger and much tastier than a semi-truck tire. Wish they’d deliver to Greencastle.
3. Mama Nunz - Greencastle, IN
The best in pizza-wasteland Greencastle. If Wilbur is making it (be sure and ask) move this pick to #1.
CAJUN / CREOLE
1. Zydeco - Mooresville, IN
It’s all about celebration at Zydeco, which, is easy to do with some delectable food in a way cool atmosphere. Laizze les faire bon temps roulez!
2. Chief’s - Greencastle, IN
Chief has been cooking Cajun / Creole for 25 years. He’s starting to get pretty good at it
BIRTH OF A DISH
What makes Chief’s catfish so good? We hear it all the time and we’d be glad to share the “secrets”.
Chief’s serves farm - raised catfish fillets. “Wild” catfish tastes much muddier (I suppose “muddy” is better for some folks - not us).
Secondly, the breading and breading process is different than most of our competitors. We use flour, buttermilk, and Japanese bread crumbs; which results in a crispier, less greasy product. News Flash! Deep fried food is not unhealthy if breaded or battered in such a way the grease absorption is minimized.
The last “secret” of our catfish is the dipping sauce. Instead of tartar sauce we serve remoulade sauce, Remoulade the New Orleans - big city cousin of tartar sauce. The primary difference is the use of capers (a tart, bitter berry) instead of pickle relish. Remoulade comes in all shapes and sizes and ours was invented by a former Chief’s cook, Chris Chadd.
Chief’s serves Catfish several different ways, including grilled and blackened. Be sure to try the “Belle of the Bayou”, a fried Catfish topped with sauteed Crawfish and Andouille Sausage.
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Welcome to “Food for Thought”. Each month I’ll write on general food topics and trace the evolution of one of my dishes. I have tons of cooking experience and even more experience eating (I carry the proof for all to see!). I love cooking and eating. I hope you find this blog interesting.
Evolution of a Dish - Chief’s Blue Ribbon Chili - “The aroma of good chili should generate rapture akin to a lover’s kiss” - Motto of The Chili Appreciation Society International.
I can’t resist tweaking classic dishes; but I do this in subtle ways. I think all cooking as well as anything cultural is a constant process of fusion and change. The 90’s saw the advent of fusion cooking a cuisine that forced disparate cuisines (think French-Pacific Rim) together for the delight of restaurant patrons. My contention is that this fusion happens every day, albeit in less dramatic ways. Blue Ribbon Chili is a great example.
A Chili recipe was first put to paper by La Dama de Azul (The Lady in Blue) a mysterious Spanish Nun of the 17th century; according to Native American of the Southwest. Apparently, she entered trances and awoke with ‘heavenly insights’. It was after one of these trances, that she first scribed a recipe for chili, featuring venison.
I wish I could say the Blue Ribbon Chili recipe came to me in a trance. Instead, it was devised to beat “Gail’s Sunshine Chili” of Almost Home in the 2008 Red Cross Chili Cookoff in Greencastle, Indiana. We won. The plaque hangs in Chief’s dining room.
As did most Hoosier boys, of a certain age, I grew up on a diet of “slick meat and white bread” with an occasional bowl of my mother’s or the school cook’s Hoosier Chili Soup. Ground Beef, onions, tomatoes, green pepper, Mexene Chili Powder, beans, and pasta (with nearly zero spice), are the building blocks of what, to me, is a culinary masterpiece.
Flash forward about twenty five years and I’m smack dab in the Big Bend National Park on the Texas/Mexico border at The International Chili Society’s Chili Cook-Off, eating Texas Chili. Texas competition Chili is comprised of small diced beef and chile peppers. No onions. No tomatoes. No beans!! And no PASTA!! NO WAY!!! How could something so simple be so delicious? Maybe, in my own way, I did wake up from a trance (a trance no doubt helped along with copious amounts of Tacate Beer) with ‘heavenly insight’.
Over time I’ve cooked and eaten many chili’s and all have influenced my cooking. Blue Ribbon Chili is a fusion of Hoosier Style Chili Soup (tomatoes, onion, green pepper and beans) and Texas Chli (small steak pieces and mild Ancho Chili and Anaheim puree) with a Mexican flavor profile (Cumin, Oregano, Cilantro and Lime) Try Chief’s Blue Ribbon Chili every Wednesday for lunch 11am-2pm. 4.99 with a Peanut Butter Sandwich. You’ll be glad you did!