Let me preface by saying I subscribed to this snooty publication due
to extra "air miles" about to expire and very few options for magazine
subscriptions offered by the airline.

I found this article in Food & Wine! (That will explain the tone of
the article that follows.)

Trend: Haute Barbecue

By Ratha Tep

Barbecue, traditionally a specialty of amateur cooks, has new
devotees: ambitious chefs. Adam Perry Lang, who was once at
Manhattan's Le Cirque, now owns Daisy May's BBQ USA. He offers chopped
Texas-style brisket sandwiches from three sidewalk carts and a
take-out shop (40 Wall St.; 50th St. and 6th Ave.; 39th St. and
Broadway; 623 11th Ave.; 212-977-1500). At Smoke, Inc., Jim Neal,
formerly of Napa Valley's Terra, smokes prime beef ribs over
wine-barrel staves. The ribs are available from a trailer outside San
Francisco's Ferry Building and at Taylor's Refresher in St. Helena,
owned by Neal's partners, Joel and Duncan Gott (707-963-0206). Warren
Norstein, who's cooked at Chanterelle and Bouley in New York City,
smokes his pork spareribs for up to 14 hours for his Big W's Roadside
Bar-B-Que truck in Pawling, New York (in front of 85 Rte. 22;
845-855-0454).

This article originally appeared in June 2004.
Copyright © 2004, American Express Publishing. All rights reserved.

http://www.foodandwine.com/invoke.cf...8569C6D7D1A6A1

http://tinyurl.com/2j7px


Rob

Rob wrote:

..... I found this article in Food & Wine! (That will explain the tone of
the article that follows.)

Trend: Haute Barbecue

By Ratha Tep

Barbecue, traditionally a specialty of amateur cooks, has new
devotees: ambitious chefs.

I was talking with Dave Hoff (Ole Hickory Pits) yesterday to coordinate a
timeline for delivery of my pit for my store, hvac requirements, etc.
During our conversation, he mentioned that his sales during the last 9
months have seen a tremendous increase. Dave said that it's like a large
number of chefs have suddenly 'Q. Sales are growing most rapidly on the
west coast. Matches what the article says pretty well, Rob.
Dave Bugg

"Dave Bugg" deebuggatcharterdotnet wrote

I was talking with Dave Hoff (Ole Hickory Pits) yesterday to coordinate a
timeline for delivery of my pit for my store, hvac requirements, etc.

snip

You're such a name dropper, Dave.:) Did ya happen to mention my name while
you were talkin to Mr. Hoff?
Well, he prolly wouldn't know me anyway....I'm sure he never looks at the
Tejas website. Alas....

--
Fosco Gamgee Whitfurrows
and his 6" boner
feeling insignificant

Barbecue, traditionally a specialty of amateur cooks, has new
devotees: ambitious chefs.

Nothing wrong with cashing in on a trend. Extra cash lets us follow some of
our dreams. Ideally your job will coincide with your dream.

"Jason in Dallas" wrote:
Barbecue, traditionally a specialty of amateur cooks, has new
devotees: ambitious chefs.

Nothing wrong with cashing in on a trend. Extra cash lets us follow some
of our dreams. Ideally your job will coincide with your dream.

Weber's been advertising pretty heavy on TV here in So Cal lately. Don't
remember that in the past.

--
Intuitive insights from Nick, Retired in the San Fernando Valley
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"
If you can read this, thank a teacher.
If you can read it in English, THANK A VETERAN!

I was talking with Dave Hoff (Ole Hickory Pits) yesterday to coordinate a
timeline for delivery of my pit for my store, hvac requirements, etc.
During our conversation, he mentioned that his sales during the last 9
months have seen a tremendous increase. Dave said that it's like a large
number of chefs have suddenly 'Q. Sales are growing most rapidly on the
west coast. Matches what the article says pretty well, Rob.
Dave Bugg


Dave

Glad to hear plans coming along for your Q' joint.
I just didn't like the tone of the article. And find it hard to
believe that one chef turned Q' venturist "smokes his pork spareribs
for up to 14 hours".
Sounds like he would have some tough ribs to sell!

Rob

Rob wrote:

I just didn't like the tone of the article. And find it hard to
believe that one chef turned Q' venturist "smokes his pork spareribs
for up to 14 hours".
Sounds like he would have some tough ribs to sell!

I agree. BBQ is just one of many items on the menu. Thank goodness for real
'Q joints.