ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 12-27-2012, 12:17 PM   #16
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Sheep ribs done savory with chimi chury
Wagu & Berkshire Bacon Cheese burger with Stilton and crimini mushrooms on a Brioche roll
Beef pot pie made from left over brisket Flat
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Thanks from:--->
Unread 12-27-2012, 01:31 PM   #17
Ryan Chester
is One Chatty Farker
 
Join Date: 02-06-09
Location: Orange County, CA
Downloads: 0
Uploads: 0
Default

My restaurant (Smoqued California BBQ) is much more upscale than the regular BBQ joint. We offer some higher end specials from time to time that don't stay on the regular menu such as pork belly, prime rib, fish offerings, etc. I have posted lots of pictures of our place in the Brethren Road Trips secion and you can google our name and probably find some photos.
__________________
Ryan Chester - The Rub Company & Smoqued California BBQ
Ryan Chester is offline   Reply With Quote


Thanks from:--->
Unread 12-27-2012, 02:02 PM   #18
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Downloads: 0
Uploads: 0
Default

I have been liking what I have seen of Ryan's place, that is where I think a high end BBQ place can be taken. If what you are looking for is to feature BBQ, that is much the concept I would look at.

On the other hand, if you wanted to do fine dining, which is what I take upscale to really mean, it comes down to tailoring food to a higher level of service. Smoked meats can figure into the equation, but, it ends up being about how to create the elevated sensation of fine service with that food. You could still do brisket, pork shoulder and such, but, in smaller portions and with more presentation. Thus...

BBQ normal to me...brisket is served on the plate, with pickles, onion, maybe slaw and beans...

Upscale to me...brisket is served on the plate, with house made pickled vegetables and a sweet and spicy polenta and plate sauce from jus

I also think the flavors you pull or add to the meat have to be more complex, people will expect more expansive and creative flavors and higher quality meat if they are paying more for the experience.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 12-27-2012, 03:03 PM   #19
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Downloads: 0
Uploads: 0
Default

Landarc,

As usual, we are on a similar page. Somewhere between a bistro and a brasserie. I was thinking brisket as a single cut with a demiglace on the plate and a sourcream horseradish placed on the table.

For pork I was thinking about a rillette style presentation with pickled apricot, plum (prune), and possibly a compote.

I have to come clean and say the confited pork loin and duck would be on the menu as well as a cured pork collar.
Hawg Father of Seoul is offline   Reply With Quote


Unread 12-27-2012, 03:08 PM   #20
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Downloads: 0
Uploads: 0
Default

Also, a white bean puree is still beans, right.

Please keep this going guys Several good ideas have surfaced already.
Hawg Father of Seoul is offline   Reply With Quote


Unread 12-27-2012, 03:14 PM   #21
deguerre
somebody shut me the fark up.

 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Lessee...Memphis to Rogers is only 340 miles or so...
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is offline   Reply With Quote


Thanks from:--->
Unread 12-27-2012, 03:38 PM   #22
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Downloads: 0
Uploads: 0
Default

Sour Cream Horseradish sauce is not served with brisket often enough if you ask me.

And as long as I am going down this road, gastrique goes so well with pulled pork. A cherry or apple gastrique, served with a nice rich pulled pork (but not shredded, left in chunks) and some white bean puree, or a sweet corn polenta (to allude to cornbread) would be lovely.

Also, I have often thought about riffing on collards, going either with kale or baby collards in salads and/or as a side dish. I love collards with vinegar, there has to be a way to take that and elevate it.

Oh, and if you chose to go with the elevated Steak house idea, all the rage lately, I would love to see someone finally do a chuck rib right. Cooked in smoke until absolutely tender, with the bone attached, not short ribs, something along the lines of an 8" rib, served with a dark fruit and jus reduction.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 12-27-2012, 03:50 PM   #23
deguerre
somebody shut me the fark up.

 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Also, I have often thought about riffing on collards, going either with kale or baby collards in salads and/or as a side dish. I love collards with vinegar, there has to be a way to take that and elevate it.
In a bowl with the pot likker and some thinly sliced pork belly as a small soup would be killer.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is offline   Reply With Quote


Thanks from:--->
Unread 12-27-2012, 03:55 PM   #24
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Sour Cream Horseradish sauce is not served with brisket often enough if you ask me.

And as long as I am going down this road, gastrique goes so well with pulled pork. A cherry or apple gastrique, served with a nice rich pulled pork (but not shredded, left in chunks) and some white bean puree, or a sweet corn polenta (to allude to cornbread) would be lovely.

Also, I have often thought about riffing on collards, going either with kale or baby collards in salads and/or as a side dish. I love collards with vinegar, there has to be a way to take that and elevate it.

Oh, and if you chose to go with the elevated Steak house idea, all the rage lately, I would love to see someone finally do a chuck rib right. Cooked in smoke until absolutely tender, with the bone attached, not short ribs, something along the lines of an 8" rib, served with a dark fruit and jus reduction.
Great ideas!!

BUT an 8 inch rib.... that is insanity. I always thought that baby backs were for men *humph* intimidated by spares, but an 8 inch bone... Obviously I kid. However, that would have to be served on a rectangle plate with some sort of architectural construction. I am intimidated by that.
Hawg Father of Seoul is offline   Reply With Quote


Unread 12-27-2012, 03:56 PM   #25
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by deguerre View Post
In a bowl with the pot likker and some thinly sliced pork belly as a small soup would be killer.
Oh hell yeah. Sous vide then broiled pork belly.
Hawg Father of Seoul is offline   Reply With Quote


Thanks from:--->
Unread 12-27-2012, 04:30 PM   #26
Rover24
Full Fledged Farker
 
Join Date: 07-29-09
Location: Sacramento, CA
Downloads: 0
Uploads: 0
Default

Bone-in pork roast, sliced double cut style for a huge pork chop.
__________________
22" WSM, Brinkman Smoke N' Pit "He Hate Me" & Various UDS Parts
Rover24 is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:46 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.