Vindication

Giants advanced today, thrashing the Atlanta Falcons in true blue form. Running the ball like Giants teams of years gone by, it was a pleasure to watch while eating reheated sausage and peppers from the comfort of my brothers couch. The last time the Giants were in the playoffs, my brother and I were at the game. Great tailgating, old stadium, interview by NY1 and ultimately a loss. So this time around, the humble simplicity of starting the day barbecuing for business, then running to a tv to catch the game was a blue collar return to basics, just like the game plan that produced the win. Next week is Rodgers and the Packers, slightly reminiscent of 2008, I can't help but feel superstitiously optimistic.

A Little Change

I decided to change the focus of this blog. Although I love blogging about Barbecue and my shop, it has become obvious that I need to loosen up the content a bit. Spreading out my contributions will hopefully lead to more posts. Plus what better place to deposit the random crap that I stumble upon. So the first few new entries may be some old bits of interest that I have in my archives. They may be a couple of weeks old, they may be a couple of years old. Either way, they were interesting at one point, and needed to be noted by me.

Apocalypse BBQ!

It's two minutes into the last day of earth as we know it and I am already planning my Apocalypse Barbecue! I figure, if this is really the end, why not have a bbq to celebrate. Grill up some butcher burgers, dry aged steaks, and pile the pulled pork high. Eat as much as you want, since we won't be caring about our weight anymore. I thought about calling it the Zombie BBQ, but realized that some people may be confused about the meat I am serving. I know this, Ill be suckin on some barbecue ribs when the rapture comes, and I sure ain't sharing!

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.