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 Philly's Bebe's Barbecue owner/cook resurfaces

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phlmaestro

Philly's Bebe's Barbecue owner/cook resurfaces Fri, 12/3/10 4:27 PM (permalink)
For those of you in the Philly area who enjoyed Bebe's Barbecue, the 9th Street Italian Market take-out place that closed a few months ago and which also received five grease stains from Hollyeats.com, the owner/cook has taken over the kitchen at Fergie's Pub, a Center City Irish bar which has been around for a good number of years. Fergie's has never been a barbecue place, but I'm assuming the food will be very similar to what was served at Bebe's. I believe they've already changed over the menu to barbecue, but I haven't been there to check it out for myself yet. I'm hoping to change that soon.
 
#1
    CCinNJ

    • Total Posts: 7745
    • Joined: 7/24/2008
    • Location: Bayonne, NJ
    Re:Philly's Bebe's Barbecue owner/cook resurfaces Fri, 12/3/10 4:38 PM (permalink)
    You were not very impressed with Percy Street BBQ...right?
     
    Did  you ever make it back for another go?
     
    #2
      jalva

      • Total Posts: 1
      • Joined: 11/29/2010
      • Location: San Diego, CA
      Re:Philly's Bebe's Barbecue owner/cook resurfaces Fri, 12/3/10 8:35 PM (permalink)
      I still need the reciepe for Love's Bar-B-que Pit short rib glase, with the Pickling spice. The 1 and five gallon containers mention in other blogs were purchased from Syco foods. I called them but it doesn't look like they carry it any more. Any Ideas drop me a line. Please!
       
      #3
        phlmaestro

        Re:Philly's Bebe's Barbecue owner/cook resurfaces Fri, 12/3/10 8:51 PM (permalink)
        CCinNJ


        You were not very impressed with Percy Street BBQ...right?

        Did  you ever make it back for another go?

         
        I did go back a couple more times. I don't think I ever said I disliked Percy Street (I can't remember exactly what I wrote), but it didn't blow me away. The brisket isn't always as moist as I'd like it (according to what I've read, it's also not smoked nearly as long as they smoke brisket at the better Texas places ... they use slightly higher heat). Perhaps they're more consistent now. I read the other day that they changed their pork rib recipe.
        <message edited by phlmaestro on Fri, 12/3/10 8:53 PM>
         
        #4
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