| May 11, 2010
| 8:04 PM
Tasty discovery: Beef brisket sandwich meal
Where to go: Q Barbeque, 4201 Kilgore Ave., Peninsula Town Center, Hampton
Hours: 11 a.m.-9 p.m. Sunday-Thursday; 11 a.m.-10 p.m. Friday-Saturday
At first, I was suspicious of Q Barbeque.
| May 26, 2010
| 11:17 AM
There's nothing like taming a tough cut of meat through the mastery of a low and slow fire, or deftly handling a lean cut quickly over a hot grill.
But often it's that signature touch -- a thoughtfully honed sauce -- that separates barbecue masters...
| Jun 22, 2010
| 3:05 PM
Father's Day and summertime grilling often include the usual suspects when it comes to steak: fillets, strips and sirloins. While those standbys are fine, your local butcher or favorite chef can recommend other choice cuts for the grill that are...
| Jul 1, 2010
| 4:17 PM
You can buy the best-looking ground beef your supermarket sells, gently hand-form it into patties, season it perfectly and cook it over your grill's highest heat and it still doesn't come close to the best hamburgers at top restaurants.
And why is that,...
| Mar 17, 2011
| 3:34 AM
It's St. Patrick's Day, and you know what that means. Time to get out there and save some green!
(After this, we'll get ready for the big Purim sales, heh. Honestly, these days I think the retailers have a sale for every holiday. One grocery ad this...
| Mar 23, 2011
| 11:05 AM
Best reason to go: Value, quality and the breadth of choices are all great reasons to go. But if you love barbecue and have a lot of mouths to feed, the absolute best reason to go is a menu item called The Wagon. For $39.99 your table is covered with...
| Mar 31, 2011
For those who wanted to eat only sustainable meat, there used to be two options: Spend big bucks at a high-end restaurant, or stay home.
But as more chefs have expanded their repertoire with casual joints, several have carried their sustainable...
| Apr 8, 2011
| 1:18 PM
Welcome to improv dining.
Chef Mac's and All that Blues, the new home for Maclonza Lee's Louisiana cuisine, is part restaurant and part supper club. The kitchen serves from an a la carte menu on Tuesday through Thursday nights, but on Friday and Saturday...
| Apr 9, 2011
| 3:51 PM
BBQ Beef Burnt Ends
- 8-10 lbs whole beef brisket
- 4 oz of all purpose bbq rub (see recipe)
- All purpose BBQ Rub
- 4 Tbls of white sugar
- 4 Tbls of brown sugar
- 2 Tbls of paprika
- 5 Tbls of seasoning salt
- 2 tsp of chili...
| Apr 13, 2011
"Brisket is the Zelig of the food world," says Joan Nathan, the Jewish-American cooking authority and author. "It takes on the flavor of whatever goes with it."
A "mountain" of onions and a bit of tomato flavor the brisket made by Joyce Goldstein, the...
| Oct 24, 2010
| 1:45 PM
John Rivers, founder of 4 Rivers Smokehouse. The Winter Park eatery, which celebrates its year anniversary on Tuesday, has enjoyed phenomenal success. Another 4 Rivers is on the way, in Winter Garden. Rivers recently spoke with Orlando Sentinel reporter...