Tag Archives: barbecue

Chasing down Cornell Chicken at Brooks Barbecue

Since my exploration of Cornell Chicken I have had the good fortune to eat at the original Brooks Barbecue in Oneonta, NY. This is truly a temple of cuisine—winner of a James Beard Award for excellence in a regional restaurant—and … Continue reading

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More photos from my trip to Snow’s Barbecue

One tends to act like a deer in the headlights when one finally gets to the front of the line at Snow’s, but it’s much more than brisket and ribs. Here are few more memories from last weekend’s visit.

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Spilling the beans at Snow’s Barbecue

Another transcendent visit to Snow’s on a rainy Saturday, with my brother in law and his neophyte guests who had never had this experience before. They first wondered why you would get up early and drive 75 minutes to Lexington, … Continue reading

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Recipe: Grilled Shishito Peppers

I did not realize until I found this article that shishitos and padrons are two different varieties. Both have just enough heat to be interesting. Shishitos are pointy and slim while padrons are more bell-shaped. Shishitos are also much easier … Continue reading

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My first barbecue judging

Although I am very judgmental about barbecue, I had never officially judged a barbecue event until last Saturday, when I got to give my opinion on chicken, ribs, brisket and pulled pork at the Troy Pig Out thanks to an … Continue reading

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Recipe: Grilled Corn Mexican Style

Those street vendors know what they’re doing. The intense heat of the grill causes the corn kernels to caramelize. You know it’s hot enough when they start to make a cracking noise, like popcorn. Serves 4-8. Ingredients: 4 ears good … Continue reading

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Jake’s Famous Barbecue Sauce… good enough to pour on my meat!

Of the hundreds of products I tasted at last month’s Winter Fancy Food Show, Jake’s Famous barbecue sauces really stood out. His Asian-inspired Blue Oak reminded me of the complex espresso sauce provided at the legendary Franklin’s in Austin. It … Continue reading

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Men, fire and food: a visit with Bruce Frankel of Spitjack

Bruce Frankel was a chef with an idea. Tired of long hours and not great financial success at a Boston nouvelle cuisine (remember?) fine dining place in the 1980s, he decided to do something entrepreneurial. He looked at molecular gastronomy … Continue reading

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Recipe: Cornell-Style Grilled Chicken

This is the tasty “barbecue” chicken served at church socials throughout the Northeast U.S. Recipe makes enough to marinade and grill two whole chickens; if making just one chicken (or equivalent in pieces) you can refrigerate the leftover marinade (before … Continue reading

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The Cornell Chicken and the Egg

My friend and fellow food blogger Deanna Fox wrote a great piece a while back on the origins of Cornell Chicken. This is a serving method and chicken marinade that was created at Cornell University in the 1940s as a … Continue reading

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