pittsburgh bbq

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Ralph Melton
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Re:pittsburgh bbq - Sun, 06/13/10 5:20 PM
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I finally got around to trying Steel City Rib House in East Liberty--it's permanently closed.

We tried Two Brothers BBQ in Presto a few months ago. It was very good, but it's out of the way for us.

I tried Showcase BBQ (formerly The Dream BBQ) in Homewood a few weeks ago. It was fairly tasty, but not nearly as friendly as JT's. 

bka0664
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Re:pittsburgh bbq - Fri, 06/18/10 5:45 AM
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Hello everyone.

This post is in a fun way a retort to Gegys recipe.  In a past post I said that I had "Jeromes" recipe.  I wasn't kidding.  I've made this recipe 3 or 4 times in past years, but since it is a bulk recipe I had to can it in quart jars to keep it.  Needless to say I'm quite popular when ever I open a jar.  It is the real deal.

I grew up along the Monongahela, and at 18 my first apartment was in Galatin/Sunnyside, a 5 minute walk to Jerome's.  (KCbaglady...  thanks for the history of the place...  I hung out there in the early and late 80's and Grey's was before my time.  P.S. I sent you a message.)

Anyways Gregys.... the recipe I have has 13 ingredients including water.  For teasing puposes I'll give you the first four ingredients on the list.  If you can guess the rest I'll tell you if you're right or wrong.  Lol, call me bored.  The first four ingredients in this recipe are:

1 lg. can tomato puree            56 oz.
1 lg. can tomato sauce            56 oz.
tomato paste                           5 sm. can
tobasco sauce                         1 bottle

I will tell you that there is nothing in the recipe that includes: V-8, mustard, spinach, lettuce, beets, parsley, carrots, celery, cinnamon, onion, marjoram, thyme, coriander, cumin, rosemary, orange peel, vit. C, lemon juice, citric acid, or oil of lemon.

BTW...  there is an ingredient that makes it darker than tomato red, and there is some sugar in it, but I didn't say what kind or how much.  Good luck.

Once again, thanks to anyone reading my silly post.


                       


Foodbme
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Re:pittsburgh bbq - Fri, 06/18/10 5:45 PM
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bka0664,

There's another Roadfooder up in Wasilla AK. His handle is boyardee65. He's a chef at a restaurant there and a regular or Roadfood. Click on "Member List" on the toolbar and look him up. You 2 are the only ones I think we have up there.
p.s. - Say hello to Sarah for me!
<message edited by Foodbme on Fri, 06/18/10 5:47 PM>

bka0664
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Re:pittsburgh bbq - Sat, 06/19/10 3:23 AM
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Thanks Foodbme.

I'll look him up.  Only two of us??  That's it?  What with all the king crab and halibut and salmon we have...  not to mention that Dall sheep (God's gift of meat to men) ribs cooked beside a fire in the wilds, drizzled with Jerome's sauce has got me more tips as a hunting guide then anybody I know.

P.S.  Sarah P. quit on us so we already forgot her.

bka0664
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Re:pittsburgh bbq - Tue, 08/17/10 2:41 AM
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Is this forum dead?

Brian

Foodbme
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Re:pittsburgh bbq - Tue, 08/17/10 4:55 AM
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bka0664


Is this forum dead?

Brian


Forums & Threads rarely ever die. They may go into hibernation until someone has something to say. or if a Moderator kills it because it gets negatively too off track or contains nasty or insulting stuff. We try to keep things on a civil level. Personal attacks can get you banned. Otherwise, it hibernates from time to time, just like your Kodiak Bears.
<message edited by Foodbme on Tue, 08/17/10 4:57 AM>

buffetbuster
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Re:pittsburgh bbq - Tue, 08/17/10 6:52 AM
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I was looking for this thread before and couldn't find it.....

The Trib had a recent article on bbq restaurants in the Pittsburgh area.  Some good suggestions in there.

http://www.pittsburghlive.com/x/pittsburghtrib/lifestyles/fooddrink/s_693265.html

gregys
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Re:pittsburgh bbq - Tue, 08/24/10 1:13 PM
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Junior Burger did not say there was no CLOVES !!

All I can say, everybody says my sauce is very similar.

I'm getting hungry for some BBQ.

I will be away for the South Park BBQ fest.
Last time I was at one of those things, I was surprised NOBODY had
sauce that was not sweet. Sweet is for kids.

Last South Park event had some weather problems, and the fund
raising organization quit doing the event. That was about 7 years ago.

Good luck to the new venture.
http://www.southparkrib.com/index.html



gregys
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Re:pittsburgh bbq - Tue, 08/24/10 2:21 PM
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I use V8 juice for because it was easy to conjure up a flavor. Its
expensive, and I would rather use raw ingredients. Its also thin.
But it works.

I tried Giant Eagle style V8 and it tasted different, but was cheaper.

bka0664
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Re:pittsburgh bbq - Fri, 08/27/10 4:53 PM
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Hey Gregys.   Here's the rest of this recipe for Jerome's sauce.  Some ingredients sound suprising but when put all together this is really close. 
 
1 56 oz. can of tomato puree
1 56 oz. can of tomato sauce
5 small cans tomato paste
1 bottle of tobasco
1 16 oz. bottle of worcesterchire
1 cup brown sugar
3 tbsp. celery seed
3 tbsp. vinegar
3 tbsp. allspice powder
5 tbsp. "Old Bay" crab seasoning
5 tbsp. liquid smoke
2 tbsp. Italian seasoning
5 cans water (don't know what size, I used about half a gallon)
 
Boil sauce for 5 minutes.
Simmer 4 to 5 hours.
 
Let me know what you think if you try it.
 
Brian

Mosca
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Re:pittsburgh bbq - Fri, 08/27/10 5:15 PM
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Allspice. Some of the chemicals (flavinoids) in cinnamon, and cloves, are in allspice. So while gregys' recipe may be wrong, I give his taste buds props!

Ralph Melton
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Re:pittsburgh bbq - Sat, 08/28/10 12:08 PM
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Big Mama's House of Southern Cuisine is now closed: http://www.pittsburghlive...ooddrink/s_696461.html

Electromen
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Re:pittsburgh bbq - Thu, 09/9/10 4:09 PM
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Joe Grey's sauce was not Batman.  It was Bad Man.  The three sauces were Mild Child, Hot Woman and Bad Man.
I grew up in Monongahela.  Everyone calls Jerome's sauce Batman but that's not the original name.
And Yes Jerome torched Joe Grey's building, everyone knew that but the police could not prove it.

bka0664
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Re:pittsburgh bbq - Fri, 10/29/10 2:14 AM
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Is this forum dead?
 
Brian

Ralph Melton
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Re:pittsburgh bbq - Fri, 10/29/10 3:08 PM
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Mr. Willie's BBQ is now closed.

GeoNit
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Re:pittsburgh bbq - Mon, 12/20/10 1:53 PM
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New addition for the Pittsburgh barbecue list:
http://www.selmasbbq.com/
I haven't been there yet.
 

Ralph Melton
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Re:pittsburgh bbq - Tue, 12/21/10 3:07 PM
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I'll have to give that a try. It's very hard to find Texas-style smoked sausage around here.

bka0664
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Re:pittsburgh bbq - Thu, 07/7/11 9:59 AM
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Hey people.... I'm getting sent to Houma Louisianna for the next month for work, I'm totally new to the south and would like to get some tips on good food in the area...   I'll have a car and will be mobile...  all ideas will be appreciated.

eruby
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Re:pittsburgh bbq - Thu, 07/7/11 10:11 AM
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bka0664


Hey people.... I'm getting sent to Houma Louisianna for the next month for work, I'm totally new to the south and would like to get some tips on good food in the area...   I'll have a car and will be mobile...  all ideas will be appreciated.
Below is a link to another site with some Houma recs.
 
You may also want to repost this in a new thread with Houma, La. in the subject line.
 
Welcome aboard!
 
http://chowhound.chow.com/topics/484343
 


<message edited by eruby on Thu, 07/7/11 10:13 AM>

Foodbme
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Re:pittsburgh bbq - Thu, 07/7/11 1:47 PM
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bka0664

Hey people.... I'm getting sent to Houma Louisianna for the next month for work, I'm totally new to the south and would like to get some tips on good food in the area...   I'll have a car and will be mobile...  all ideas will be appreciated.

Congratulations! You have died and gone to Food Heaven - Louisana! Just follow your nose! Never had a bad meal in LA!
http://www.houmatravel.com/
http://travel.yahoo.com/p-travelguide-2847516-houma_restaurants-i
http://travel.yahoo.com/p-travelguide-18173025R-boudreau_thibodeaus_cajun-i;_ylt=AvnDkEETko1bekpzKqTY3cp8RGoL

MiamiDon
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Re:pittsburgh bbq - Thu, 07/7/11 1:56 PM
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He started another thread titled Houma, Louisianna.  Perhaps your reply would be more useful there, instead of in the pittsburgh bbq thread.

Foodbme
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Re:pittsburgh bbq - Thu, 07/7/11 4:48 PM
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MiamiDon


He started another thread titled Houma, Louisianna.  Perhaps your reply would be more useful there, instead of in the pittsburgh bbq thread.

My posts are useful where ever I put them. I posted where he posted. Go bother someone else!

MiamiDon
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Re:pittsburgh bbq - Fri, 07/8/11 8:15 AM
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My bad.  I mistakenly thought you might be actually trying to help the guy out. 
 


Foodbme
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Re:pittsburgh bbq - Fri, 07/8/11 3:27 PM
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MiamiDon

My bad.  I mistakenly thought you might be actually trying to help the guy out. 


I WAS helping the guy out and didn't need you playing Forum Police without a License.

MiamiDon
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Re:pittsburgh bbq - Fri, 07/8/11 3:41 PM
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Well, since you didn't find the thread that Brian started until three hours later, you obviously missed the new thread that he started, so I was hoping you would re-post over there.
 
 
<message edited by MiamiDon on Fri, 07/8/11 3:44 PM>

Foodbme
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Re:pittsburgh bbq - Fri, 07/8/11 4:06 PM
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MiamiDon

Well, since you didn't find the thread that Brian started until three hours later, you obviously missed the new thread that he started, so I was hoping you would re-post over there.

If you were doing your job as Unofficial Guardian of the Forums, you would have noticed that I did re-post my message over there.

MiamiDon
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Re:pittsburgh bbq - Fri, 07/8/11 4:11 PM
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Oh, stop with your whining about "thread police" or "guardian."  I didn't tell you TO post anywhere, nor did I tell you NOT to post anywhere.  I just politely let you know that Brian had moved the conversation elsewhere.

SpaceManCreg
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Re:pittsburgh bbq - Wed, 08/8/12 5:45 PM
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Regarding bka0664's recipe.  My dad's friend Jo Jo makes a sauce very similar to Jerome's in taste but his recipe has an extensive aging process.  It takes around 6 months I believe.  I will need to ask him about the details and post them soon.  My dad had a mix of half Hot Woman and half Bad Man in the freezer that I thawed out yesterday, and it brought me back.

Too Mut
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Re:pittsburgh bbq - Mon, 11/12/12 12:25 AM
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Hi all and thanks for this topic.
Jerome's and Blaine Hill (Elizabeth)...fond memories for me from the late 80's - early 90's.
Like many posting I've tried bbq wherever I've traveled and
no other bbq I've been to has cooked pork as perfectly and consistently as Jerome did.
Jerome's sauce was an acquired taste to many new customers and soon after almost addictive.
Now about the sauce...I can offer this:
I know for a fact that Mr T's Bloody Mary Mix was one of his ingredients.
Also you'll remember that he would dunk cooked chops
and racks into that huge pot of steaming sauce before boxing or plating and topping with more sauce.
Those meat drippings added so much flavor and brought out the mild smoke flavor from the grill that prepared spices and to my taste smoker ovens can't duplicate. 
 
Blaine Hill's meat couldn't hold a candle to Jeromes but his sauce could be good. I think it was similar maybe with a little
vinegar and a tiny bit of clove.
After more than a few cold drafts and dragging those great fries thru sauce made up (mostly) for the meat's shortcomings.
Again... thanks for the memories
2mut
 

Hepcat
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Re:pittsburgh bbq - Mon, 11/12/12 11:35 AM
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So what happened to Rib Cage BBQ? Is the restaurant still open?
 
Evidently though the poster of the same name wasn't much interested in anything other than promoting his restaurant because he's not posted anything since.
 

<message edited by Hepcat on Mon, 11/12/12 11:42 AM>

Ralph Melton
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Re:pittsburgh bbq - Tue, 11/13/12 12:00 AM
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I'd hoped to expose some locals to Rib Cage BBQ this summer, but it turned out that the visitors went north to Cleveland instead. As far as I know, Rib Cage BBQ is still open; I'd happily return if we were in the neighborhood.

Cheesy1
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Re:pittsburgh bbq - Thu, 07/11/13 9:29 PM
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Yes, John's still open. Yes, it's still good. Yes, the sauce recipe was lost in a poker game. Once, Joe Grey lost it, years ago. Several times, Jerome lost it. Joe Gray left out one ingredient. Even when he taught his nephew, Jerome, before they went separate ways. Jerome lost all the recipes he came up with when he was trying to match his uncle's sauce. All close, none exact. I have a different recipe that came from 30 years ago when someone took Jerome's sauce to a lab and had it chemically analyzed. All of the Mononogahela style BBQ is based on these basic recipes.
 
Now HogFathers has opened a shack here, and occasionally CL's Hawg Heaven shows up somewhere. These guys are great, but they are not traditional Monongahela BBQ. Right now your main choices if you want to try it are the following:
 
Find Jerome or Jerome Jr. They still cook, gypsy, style. It's like finding a needle in a Haystack.
 
Rib Cage. John's got it down pat. A point though, your critics had the sweet and sassy I believe. It's very good, but it's not all out traditional mon city sauce. Same base, different stuff. Hot or Mild has the history in it. Go back for round 2, or take a tour of the town.
 
Marty's BBQ - Saturdays at Hey Andy's bar/Foodland. This is true traditional Mon City Sauce. 55 gallon drum grills under a carport in a parking lot, manned by a guy who has done the Saturday thing since the mill closed 30 years ago. Chops are good, the signature is the giant sausage sandwich. Call ahead, he takes a day off once in a while. Still cooks in the winter, though.
 
Blaine Hill BBQ - It's good and it's got the most consistent hours. Open 7 days a week. These guys commercialized the sauce, bottle it, and sell it in the grocery store. Everything comes out of the kitchen, only see smoke once a week, still tastes pretty good.
 
Fourth Street Barbeque - Charleroi - It's brand new, not the typical BBQ shack or the traditional open top grill, but the hot and mild is traditional mon city sauce. The meat is done differently, but it's definitely done right. This is the place for the guy that wants the smoked meat, and the place for the one that doesn't like the traditional sauce, they have quite a few choices (and they will ship sauce to Alaska or Missouri)
 
 
With that said, there's more history to cover. There was a shooting in The Jungle Club. Jerome shot a guy who tried to kill him. someone had a problem, said they were going to get a gun and come back, he went to the car, came back in, and Jerome was waiting with his .357. Self Defense. No cover ups, just rumors. Allegedly, Joe Gray and Jerome both occasionally used railroad ties and quite often pallets as firewood. Years ago, they both had grill grates made from bedsprings as well. This is where the open grill style of cooking came from. Now there are tons of rumors about the secret ingredient, Everyone who's from here has heard hundreds. Good luck finding them, It's never going to happen. No one will give it up.  It's not liquid smoke, either.
 

Mosca
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Re:pittsburgh bbq - Thu, 07/11/13 10:41 PM
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Thanks, Cheesy1. Good stuff. We heard all the stories growing up in the '60s and early '70s. I had a friend who claimed to have made sauce from the original Jerome's recipe that was lost in a poker game. He said it wasn't "Batman", it was Badman sauce. Tomato-y, lots of celery seed, VERY hot.
 
I bought some of the Blaine Hill sauce over the internet. It's good, but tastes change. I'm glad I have it, but I'm not sure how long it will take me to use it up.

MetroplexJim
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Re:pittsburgh bbq - Fri, 07/12/13 7:55 PM
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Pittsburgh BBQ recipe:
 
Buy ribs at Jint Eggil.
Boil the $h*t out of them.
Burn them a little bit over charcoal.
Slather with K.C. Masterpiece yinz bot at the Jint Eggil.
Serve with kraut & I.C. Light!
 

Foodbme
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Re:pittsburgh bbq - Fri, 07/12/13 10:03 PM
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MetroplexJim

Pittsburgh BBQ recipe:
Buy ribs at Jint Eggil.
Boil the $h*t out of them.
Burn them a little bit over charcoal.
Slather with K.C. Masterpiece yinz bot at the Jint Eggil.
Serve with kraut & I.C. Light!

Jint Eggil?????????? = Giant Eagle??????????
Anyone who boils ribs will DEFINITELY not go to Heaven!

Michael Hoffman
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Re:pittsburgh bbq - Fri, 07/12/13 10:34 PM
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Actually, it's Iggle. He's been away too long.

Cheesy1
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Re:pittsburgh bbq - Fri, 07/12/13 11:08 PM
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Boil the ribs? What's the first thing you do when you make soup? Boil all the flavor out of meat. That's sacrilege. TI don't buy ribs at the gian' iggle, either. Cheplic's Packing is the only butcher I will deal with. Throw some hardwood in the charcoal. Stick the KC Masterpiece up your ass. You say IC Light, yeah, I can agree with that one 100%.  Blaine Hill has batman, Jerome had Bad Man. No comparison to those who grew up on it. try ordering some fourth street barbeque hot sauce. Jerome was supposed to be a partner in the restaurant, but backed out before it opened.
 

MetroplexJim
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Re:pittsburgh bbq - Sat, 07/13/13 8:56 AM
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Michael Hoffman


Actually, it's Iggle. He's been away too long.


True.  And I miss it so.
I truly love my hometown.
Good Lord, I suddenlt have a craving for a chipped ham sandwich and a Lemon Blennd!

MetroplexJim
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Re:pittsburgh bbq - Sat, 07/13/13 9:13 AM
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Cheesy1


Boil the ribs? What's the first thing you do when you make soup? Boil all the flavor out of meat. That's sacrilege. TI don't buy ribs at the gian' iggle, either. Cheplic's Packing is the only butcher I will deal with. Throw some hardwood in the charcoal. Stick the KC Masterpiece up your ass. You say IC Light, yeah, I can agree with that one 100%.  Blaine Hill has batman, Jerome had Bad Man. No comparison to those who grew up on it. try ordering some fourth street barbeque hot sauce. Jerome was supposed to be a partner in the restaurant, but backed out before it opened.



I was only joking.
 
We only kid the ones we love.
 
It's just that BBQ and the 'Burgh are kinda oxymoronic to me, a native (Eighty-Four to be exact - just down 136 from your home in Mon City.  Of course, 136 was Rt. 31 when I lived there).
 
If I had to pick one word or phrase to characterize Pittsburgh Cuisine it would be "honest cooking".  I love it and always will.
 
I am sure that those who now do BBQ (or 'Que) do a fine job.  You must know, however, that when I lived there a "BBQ" sandwich was lightly frying Isaly's chipped, chopped ham in a skillet, then mixing in Isay's BBQ Sauce!  I accept that I am a bit behind the times. 
 
Sorry you took offense when none was meant.  Peace.  Go, Bucs!  Go, Stillers!  Go, Pens!
 

 

<message edited by MetroplexJim on Sat, 07/13/13 9:19 AM>

buffetbuster
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Re:pittsburgh bbq - Sat, 07/13/13 9:47 AM
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MJ-
.....and I still eat Pittsburgh style ham bbqs all the time.  Although when I make it at home, I use bbq sauce from places like McClard's, Interstate and Abe's.

MetroplexJim
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Re:pittsburgh bbq - Sat, 07/13/13 10:52 AM
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BB:
Your mention of Interstate reminds me of Memphis which reminds me of Corky's which reminds me of Red, Hot & Blue, the franchise chain which based itself on Corky's when it first opened in Arlington, VA back in the early '80's.
 
I'm kind of surprised that their Pittsburgh location failed - as did, evidently, Famous Dave's.  Even though the BBQ purists eschew them, both chains serve up what are, to me, very satisfying meats and sides and are an excellent "intro" to BBQ.
 
There are five RH&B's here in the brisket-centric Metroplex and all have been thriving for more than a decade which kinda' leads me to believe that the Burgh is not a BBQ town.
 
BTW:  I tried chip/chop ham down here once.  Ick!  It was so salty I threw it out.

Michael Hoffman
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Re:pittsburgh bbq - Sat, 07/13/13 11:41 AM
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MetroplexJim


BB:
Your mention of Interstate reminds me of Memphis which reminds me of Corky's which reminds me of Red, Hot & Blue, the franchise chain which based itself on Corky's when it first opened in Arlington, VA back in the early '80's.

I'm kind of surprised that their Pittsburgh location failed - as did, evidently, Famous Dave's.  Even though the BBQ purists eschew them, both chains serve up what are, to me, very satisfying meats and sides and are an excellent "intro" to BBQ.

There are five RH&B's here in the brisket-centric Metroplex and all have been thriving for more than a decade which kinda' leads me to believe that the Burgh is not a BBQ town.

BTW:  I tried chip/chop ham down here once.  Ick!  It was so salty I threw it out.

Red Hot & Blue opened in Columbus about 15 or so years ago, and it lasted about a year. It's not that Columbus doesn't love barbeque. Columbus just disliked Red Hot & Blue's barbeque.


MetroplexJim
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Re:pittsburgh bbq - Sat, 07/13/13 12:43 PM
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Michael Hoffman


MetroplexJim


BB:
Your mention of Interstate reminds me of Memphis which reminds me of Corky's which reminds me of Red, Hot & Blue, the franchise chain which based itself on Corky's when it first opened in Arlington, VA back in the early '80's.

I'm kind of surprised that their Pittsburgh location failed - as did, evidently, Famous Dave's.  Even though the BBQ purists eschew them, both chains serve up what are, to me, very satisfying meats and sides and are an excellent "intro" to BBQ.

There are five RH&B's here in the brisket-centric Metroplex and all have been thriving for more than a decade which kinda' leads me to believe that the Burgh is not a BBQ town.

BTW:  I tried chip/chop ham down here once.  Ick!  It was so salty I threw it out.

Red Hot & Blue opened in Columbus about 15 or so years ago, and it lasted about a year. It's not that Columbus doesn't love barbeque. Columbus just disliked Red Hot & Blue's barbeque.


True.  And they are franchises which can vary wildly as to quality.  The RH&B that we occasionaly patronize in Plano is pretty good, the one in North Dallas not so much.
 
The Quaker Steak and Lubes here in Dallas are far more like a TGI Friday's than the Sharon, PA "original".  But, they seem to be thriving.
 
As are the many Five Guys.

Ralph Melton
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Re:pittsburgh bbq - Sat, 07/13/13 12:48 PM
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We liked Red Hot, and Blue and were sad when it closed. That location seems to be troubled, and I'm not sure why - several restaurants have come and gone, and the location has now been vacant for years in an apparently thriving development.
 
We tried Famous Dave's once in Pittsburgh and didn't like it - but that says little about whether it would thrive.

Wintahaba
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Re:pittsburgh bbq - Sat, 07/13/13 2:47 PM
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LOVED the Red, Hot, and Blue in Arlington, VA when it opened. We had one in Naperville, IL and it was very weak. 

Cheesy1
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Re:pittsburgh bbq - Sun, 07/14/13 8:46 AM
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I spent about 16 years living in the shady eighty, brother. Life was good there. I'm guessing you hit up the Pork Chop Gypsy a time or 20 as well.
 
Let me tell you, though, there's nothing in this world quite like an Isaly's Chipped Ham BBQ, complete with the Isaly's sauce (Momma always doctored the sauce with a touch of brown sugar and a few squirts of Heinz ketchup).  I

MetroplexJim
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Re:pittsburgh bbq - Sun, 07/14/13 9:24 AM
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Ralph Melton


We liked Red Hot, and Blue and were sad when it closed. That location seems to be troubled, and I'm not sure why - several restaurants have come and gone, and the location has now been vacant for years in an apparently thriving development.


 
You are so right.  For some reason there are some restaurant locations that are just plain "cursed". 
 
In Manassas, VA there is a (to me) a perfectly fine location in a medium-size, active strip center across the main commercial thorofare from the regional hospital.  A number of really decent places - including a RH&B - opened and closed there despite excellent visibility, heavy traffic flow, easy ingress & egress, dense local commercial and 'rooftop' development, etc.
 
Here in McKinney - where hardly anything fails - there is a location where Ruby Tuesdays and Twin Peaks (a Dallas-based, extremely successful "breastaurant" chain now going national: http://www.twinpeaksrestaurant.com/ ) both failed in short order.  Presently, Burger Girl - another "breastaurant" - is on life support despite the fact that beer, sports, greasy fried food, and breasts are "BIG" in Texas.
 
Go figure!  

<message edited by MetroplexJim on Sun, 07/14/13 9:29 AM>

Michael Hoffman
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Re:pittsburgh bbq - Sun, 07/14/13 11:58 AM
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Big? You mean like hair?
Ah, Lone Star, where are you? (And I hope you're doing well.)

Cheesy1
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Re:pittsburgh bbq - Mon, 07/15/13 7:37 AM
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Jim, too new of a member to respond to a PM, but the Pork Chop Gypsy was Eric, son of the folks who owned the Horse Emporium. You used to be able to find him cooking outside the Ginger Hill Inn, among other places, up until 7 or 8 years ago. Ginger Hill Inn, by the way, is now Denny's Roadhouse, and it's a not quite nudie bar now, featuring lingerie bartenders and a stripper pole in the corner. 

MetroplexJim
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Re:pittsburgh bbq - Mon, 07/15/13 8:15 AM
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Cheesy1


Jim, too new of a member to respond to a PM, but the Pork Chop Gypsy was Eric, son of the folks who owned the Horse Emporium. You used to be able to find him cooking outside the Ginger Hill Inn, among other places, up until 7 or 8 years ago. Ginger Hill Inn, by the way, is now Denny's Roadhouse, and it's a not quite nudie bar now, featuring lingerie bartenders and a stripper pole in the corner. 


Wow!  When I lived in Eighty-Four from birth to ninth grade (1948 - 1962) it was anything but "shady"; it was dominated by the Grange, the WCTU, and the Presbyterian Church!  It was a local scandal when a 'beer garden' - the Somerset Inn - opened at the intersection of 136 (then Rt. 31) and 519.  The local WCTU picketed!  Times have changed.
 
BTW, did you know that the 'original' 84 Lumber is not the store they say it is?  It opened and for years operated in a large Quonset Hut by the B&O RR tracks near 519 in Wylandville.  Nearby, Composite Metals opened their first plant to make the blanks for the 'sandwich' coins we use today instead of silver.  Today, they are in Canonsburg and are far better known as the manufacturers of "All-Clad" cookware.
 
Welcome to Roadfood!!!

food truck guy
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Re:pittsburgh bbq - Fri, 08/30/13 6:19 PM
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BBQ sounds so good right now.

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