BBQ Brunswick Stew Recipe Worth A Try

Needed to put out a recipe for an edition of the Tribune. What to put out? Can't give out any trade secrets, especially with all the barbecue competition sprouting up in Bayside.  Of course, being Bayside's Best Barbecue, we had to put something in this special edition, so I figured I should put a recipe for a dish that people could actually use 3BROS BBQ's smoked meat into the paper. A quick Brunswick Stew, a thick soup made from pulled pork, smoked chicken and chopped brisket, was the perfect choice. We had made the dish for ourselves in the shop, but don't actively offer it. Based upon the response to the article, it may be a barbeque dish that 3BROS needs to implement.

Original Bayside BBQ

Seems like a good idea spawns imitation. Bayside has started to sprout barbecue joints like wild fire. Some are direct competition for ribs, chicken and BBQ, some are apparently just going to be burger based. Either way, you can't replicate the barbecue at 3BROS Butcher BBQ from Bayside.

Reason #1 - Butcher Shop - Three Brothers was a butcher shop first. No chance of getting fresher, higher quality meat than what you get there. They know meat, they love meat.

Reason #2 - Real Smoke - Three Brothers smokes their own quality meats in house, every day. Why every day, because they sell out every day. Fresh BBQ daily.

Reason #3 - Love - The Three Brothers are in love with barbecue, southern food, and the culture that goes along with it all.

Go with the Original Bayside Barbecue, Bayside's Best, 3BROS Butcher BBQ.

BBQ Association Members!

Just became a member of the NBBQ and KCBS

in reference to: Three Brothers Butcher BBQ | Barbeque | Pulled Pork | Catering (view on Google Sidewiki)

Dress Up Your Meat

Here is a little tutorial on grill marks that could be quite useful for anyone who purchases dry aged steaks or other meats from Three Brothers. With Memorial Day coming up, I know I would love to impress with some fancy shmancy techniques.

Bacon Explosion Next?

I was going through my collection of sticky notes this morning and came across a phrase that I had written myself a long time ago The Bacon Explosion. So like any good web-o-phile, I jogged my memory by plugging it into google...alas, there it was, the wonderful Bacon Explosion Recipe! A laticework of bacon, wrapped around sausage and more bacon. My neurons properly firing with excitement, I declare that I will put down my studies of pulled pork sandwiches for a week and research this monster of bacon love. I am heading to Queens this weekend to bring this Porkenstein to life! Perhaps the next barbeque menu from Three Brothers will feature a new item.

Rib Recipe Experiment

The other day, while surfing the web for new BBQ sauce ideas, I stumbled across a recipe for home made ribs (and sauce) from Tyler Florence. Now, I usually look to food network recipes for inspiration, only occasionally trying to recreate their work. But his time, I had to experiment. I wanted to know, what people who make ribs at home, without a proper smoking process were experiencing. I havent had non smoked ribs pretty much since I ventured into my Queens, New York Barbeque establishment, 3BROS. So I took the recipe home, whipped up the bbq sauce to specs, and placed my ribs in the oven.

Issue #1 The sauce was way too sweet. But definitely passable. It made me appreciate our stock sauce at the shop.

Issue #2 The ribs took waaaay longer to cook than the prescribed time. It suggested cooking "low and slow" for 2 hours...I had them in for three, and they were still not "fall off the bone"

All in all, I ate the ribs, and they werent that bad. Just not smoked, and a bit bland. I wont tell you they were a McRib or anything, but if given the choice, I sure would rather put the time and effort into learning how to smoke, or find a local shop to buy some real smoked ribs.

New York Loves BBQ

If there is one thing that surprises me on this journey into the food industry it's how much New Yorkers love BBQ. I mean, sitting in 3BROS in Bayside, I watch how people pass by the window, catch the neon BBQ sign, stroll back towards the door, walk intently in and instantly say

Wow it smells good in here!

It's not as though they are just making a passing comment, it is a statement such that you would imagine these folks are from Kansas City, or Memphis, and they just got transported back to their youth, when Uncle Bob and Aunt Linda would barbeque a pig in the back yard pit. But they aren't...these are New Yawkas, brought up on propane tanks and bottled sauce. But man, they order pulled pork, brisket and ribs as though it was mothers milk. Qualify me as impressed.

Steak Primer Before Visiting 3BROS

In a shamelessly self promoting way, I will steer you to 3BROS Butcher BBQ to select the best cuts of dry ages and gourmet steaks. However, before that visit, it wouldnt hurt to watch this short primer on basic cuts of beef.

Wedding Cakes, Birthday Cakes, Gobblin Cakes

A post about my friend Lauren, baker of the finest custom made cakes you can find. Here's the deal...she, like many other foodies, consider fondant as Fon-DONT. As a visual, fondant cakes are striking, but when all the photos are taken, the candles are blown out, the guest of honor makes the first cut, the question that usually follows my first bite is "This bakery found my old playdough!"

Fondant cakes don't have much flavor past the actual cake. This is what sets Lauren and her fledgeling Gobblin' Cakes apart, she designs her wonderfully creative cakes and cupcakes using CHOCOLATE. At first glance, you would think they were fondant, but upon tasting the real buttercream frosting, the hand crafted chocolate, there is no question that these are unique baked goods with exceptional flavor. Available for Wedding Cakes, Birthday Cakes or just for a special occasion, Lauren's Gobblin' Cakes will impress.

Szechuan Safari

Left 3BROS BBQ last night in the torrential rains New York was experiencing, fiending for some Szechuan food. Headed to my favorite flushing spot, Golden Szechuan, only to find it closed. I can only imagine that it was due to the unbelievable amount of rain, and the fact that its located in a basement. (This basement location adds to my love of this restaurant) So, I drove around the block to my friend Hong's recommendation, Spicy Tasty. Place was packed. Got some takeout and hoped it would be similar to my go to spot. It was passable, tasty, and definitely spicy. I now have a suitable backup Szechuan spot. The meats in the dishes were very smokey, and it made me think of a possible sauce variation for Three Brothers Barbeque, a Szechuan inspired barbeque sauce that includes the mouth numbing Sichuan peppercorn. The question is...how? Looks like Ill be headed for my secret food lab to experiment.

Jeff Learned Something Today

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