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Ponsonby
Citizen
Username: Elizabeth_s
Post Number: 80
Registered: 3-2004
| | Posted on Monday, June 26, 2006 - 2:47 pm: | 
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A belated fathers day gift idea. Any recommendations? |
buzzsaw
Citizen
Username: Buzzsaw
Post Number: 5118
Registered: 5-2001
| | Posted on Monday, June 26, 2006 - 3:37 pm: |
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I wanted this, but I didn't get it
http://clarksoutpost.com/ |
Monster©
Supporter
Username: Monster
Post Number: 3770
Registered: 7-2002
| | Posted on Monday, June 26, 2006 - 3:42 pm: |
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buy (or make) one of these,
 |
Ponsonby
Citizen
Username: Elizabeth_s
Post Number: 81
Registered: 3-2004
| | Posted on Monday, June 26, 2006 - 3:51 pm: |
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Wow monster, that is exactly what I (not to mention my neighbors) would love to see in the backyard!  |
Innisowen
Citizen
Username: Innisowen
Post Number: 2084
Registered: 3-2004
| | Posted on Monday, June 26, 2006 - 5:08 pm: |
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Angelo's in Fort Worth will overnight great barbecue and Tex-Mex anywhere in the US. |
Eats Shoots & Leaves
Citizen
Username: Mfpark
Post Number: 3460
Registered: 9-2001
| | Posted on Monday, June 26, 2006 - 5:59 pm: |
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Call Chef Jesse and order his ribs--he is doing catering now. Go to the Heart and Soul thread for his contact info. Far and away the best ribs you will ever eat in your life, anywhere, anytime. Forget about Grants in Kansas City, forget about Texas Red Hots, forget about Chilis (easy enough to do). Go for Chef Jesse's ribs and you will be transported. |
Richard Kessler
Citizen
Username: Richiekess
Post Number: 148
Registered: 11-2004
| | Posted on Monday, June 26, 2006 - 8:30 pm: |
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If you want Memphis dry style: http://www.corkysbbq.com/store.htm
If you're looking for Kansas City wet: http://www.jackstackbbq.com/
Texas Style: http://www.saltlickbbq.com/
And if you want to drive close by, try Daisy Mae's, which is on the corner of 46th and 11th, I believe, in Manhattan. They've got tremendous Memphis, and a bunch of other styles, plus kick ••• side dishes...
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buzzsaw
Citizen
Username: Buzzsaw
Post Number: 5137
Registered: 5-2001
| | Posted on Tuesday, June 27, 2006 - 10:41 am: |
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I had no idea the salt lick did mail order. now THAT'S the place. |
kmk
Supporter
Username: Kmk
Post Number: 1303
Registered: 5-2001
| | Posted on Tuesday, June 27, 2006 - 6:52 pm: |
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MY REHEARSAL DINNER WAS AT THE SALT LICK!
Sorry to scream....man it is good though.....what a party.
This is my nephew from Paris in the cowboy hat and my maid of honor's husband.
Notice the cool split rail fence? It is the coolest place.
I have now been married 13 years and I just flew overseas June 1st to attend my nephew's wedding in a Algerian catering hall!
He is only 21 but "C'est la vie".
I HIGHLY reccommend the Salt Lick.....
(Hook 'em Horns)
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Richard Kessler
Citizen
Username: Richiekess
Post Number: 150
Registered: 11-2004
| | Posted on Tuesday, June 27, 2006 - 8:43 pm: |
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Corky's is pretty damn good too...not quite as good as Rendevous....
I didn't realize when I posted yesterday that Rendevous ships...they invented Memphis dry rub...
http://www.hogsfly.com/ |
SO Ref
Citizen
Username: So_refugee
Post Number: 1932
Registered: 2-2005
| | Posted on Tuesday, June 27, 2006 - 9:44 pm: |
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Dreamland Barbecue
www.dreamlandbbq.com |
Ponsonby
Citizen
Username: Elizabeth_s
Post Number: 82
Registered: 3-2004
| | Posted on Wednesday, June 28, 2006 - 10:11 pm: |
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All great looking options. I'm having trouble justifying the shipping charges that cost almost as much as the meat itself... |
Ibeme
Citizen
Username: Ibeme
Post Number: 44
Registered: 6-2006
| | Posted on Wednesday, June 28, 2006 - 10:46 pm: |
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Welcome to the wonderful world of mail order! Try doing the same for lobsters from Maine! |
SO Ref
Citizen
Username: So_refugee
Post Number: 1935
Registered: 2-2005
| | Posted on Thursday, June 29, 2006 - 8:02 am: |
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You can always have the ribs shipped through the post office...it will be cheaper, but the meat might taste funny...
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Richard Kessler
Citizen
Username: Richiekess
Post Number: 152
Registered: 11-2004
| | Posted on Thursday, June 29, 2006 - 7:49 pm: |
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that's why it would be even better to just go to Daisy Mae's...it's really close to the Lincoln Tunnel. There's an article in the NY Times from last Weds:
June 28, 2006
Barbecue Overdose: Half a Pig for Seven
By PETER MEEHAN
WE were slumped in our chairs, sated, even sleepy. We sweated a meaty sweat under the disposable plastic aprons that had accompanied the carcass of half a suckling pig, split snout to tail, to our table.
The six diners I had assembled to help me take down the beast concurred that we were experiencing some sort collective pork-induced delirium. But despite our best efforts, there was still plenty of flesh on the bones left to eat.
That barbecued half pig ($200) is part of a new menu of massive cuts of meat meant for large groups that Adam Perry Lang, the pitmaster and an owner of Daisy May's BBQ U.S.A., now presents in his restaurant's modest dining room, along with the roster of barbecue dishes the place has served since 2003.
(In the interest of disclosure, I will volunteer that Mr. Perry Lang and I have met a couple of times. But any desire he may have had to give my meals special attention would have been futile because the meat goes into the pit hours before it is served, because I made reservations under a pseudonym, and because Daisy May's service is bare-bones).
The other items on the new menu include a whole eight-rib rack of American lamb ($95); a bone-in pork butt ($120) prepared in the fashion that won Mr. Perry Lang the prize for first place pork shoulder at the American Royal Invitational barbecue competition, and a whole 30-or-more pound suckling pig ($400). All must be ordered two days in advance, except the lamb, which must be ordered by 5 p.m. the day you intend to eat it. There is only one seating, at 8 p.m.
The meat is served with a heap of giant, garlic-rubbed slices of toasted brioche that are billed as "Texas toast," huge helpings of spicy coleslaw, two additional sides selected from the restaurant's roster of eight, and a gang of yellow watermelon wedges for dessert.
Except for the lamb, which either Mr. Perry Lang or Jeff Cicio, his aide-de-camp, will slice into chops after they present the whole roasted rack, the oversize cuts are served whole, on a cutting board, in the center of the table. An unceremoniously presented box of latex gloves comes next (you will be encouraged to "triple up" on them to insulate your fingers from the heat of the meat) and then the pig pickin' begins.
Though Daisy May's is known for the complex and intense sauces that dress much of the meat on the regular menu, these big cuts get a simple treatment: a little rub here, a light saucing at the end there.
For the pigs, he paints the cutting board with a sweet, sour and beguilingly aromatic barbecue sauce based on Chimayo chili powder before he brings out the meat. He encourages diners to drag the meat they've picked through the sauce if they're so inclined, or to go pig-to-plate (or pig-to-mouth) if not. Plastic tubs of fleur de sel, the fancy large-grain French sea salt, are provided as part of the deal and, though none of the meat I tasted was wanting for seasoning, the few fistfuls of pig meat I garnished with the salt were none the worse for it.
The flesh the suckling pigs yield after an eight-hour trip through the restaurant's pit is sweet and tender, whether it's from the belly, the cheek, the butt, the ham or the loin, or plucked from between the tiny ribs. If you don't know where on the animal each of those cuts is, you'll have a clear picture after an hour or so spent around either the half or whole pig at Daisy May's. If you prefer not to see your food's face, you may want to choose the shoulder or the rack of lamb.
It is the restaurant's position that a 15-pound half pig or a whole pork shoulder will feed 6 people (the whole pig, 12; the rack of lamb, 2). It is my contention that six people could hurt themselves trying to eat that much meat. A group of eight will still have leftovers to take home and will be able to sit close enough to the pig to jostle for tender, prime morsels clinging to bones. To, in other words, pig out.
Daisy May's BBQ U.S.A.
623 11th Avenue (46th Street), Midtown; (212) 977-1500.
BEST DISHES Pulled pork sandwich; brisket sandwich; Memphis dry ribs; baked beans with burnt ends; half or whole pig; whole shoulder; whole rack of lamb.
PRICE RANGE $7 to $23 for dishes on the regular menu, $95 to $400 for dishes for a crowd. Sides $3.50 to $16. Sweet tea, water and soda $1.25 to $3.50; bring your own alcoholic beverages.
CREDIT CARDS All major cards.
HOURS 11 a.m. to 9 p.m. Monday; 11 a.m. to 10 p.m. Tuesday through Friday; noon to 10 p.m. Saturday; noon to 9 p.m. Sunday.
WHEELCHAIR ACCESS Accessible. |
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