Comments for The BBQ Grail

Comment on This Just Shouldn’t Happen… by BBQPairadise

BBQPairadise — Fri, 10 Feb 2012 06:39:23 +0000

I know its disappointing to be limited on bbq spots and then wish there was one less than there were before you walked in. I’m super limited in the Modesto, CA area. The one I’ve been wanting to try was just as bad as yours. I’ll take Andrew Zimmerin’s advice (sorta) and “try it twice” Maybe the place I went had a bad day. It was later also – maybe I’ll try right after they open.

Pulled pork the color of chicken breast… sounds like they’re taking the phrase “the other white meat” the wrong way. And the sauce you described made me laugh. It’s like someone writing an essay, using Wikipedia, plagerising and adding a couple extra words to make it “their own”!

Better Luck Next Time Larry )

Comment on Does Bacon Make Saltines Taste Better? by Smokin’: Floating Flamer Griller, Pig Candy, Bacon-Wrapped Saltines, Big Ed’s Heirloom Sauce | Grilleur

Thu, 09 Feb 2012 14:15:30 +0000

[...] BBQ Grail asks: “Does bacon make saltines taste better?” We ask: Can you even taste the [...]

Comment on Does Bacon Make Saltines Taste Better? by BBQPairadise

BBQPairadise — Mon, 06 Feb 2012 20:35:27 +0000

I would’ve thought the same about the cracker becoming soggy. After reading this I thought of finishing with a cracker themed poor mans toffee (may also be yummy with bacon).
I like your adventure choice here it’s goin to be fun to follow )

Comment on Does Bacon Make Saltines Taste Better? by Kevin

Kevin — Mon, 06 Feb 2012 17:53:20 +0000

Larry, this promises to be an AWESOME series of posts! We might finally have some proof to back up our bacon claims! Really looking forward to the coming posts!

Comment on Does Bacon Make Saltines Taste Better? by raquel@eRecipe.com

raquel@eRecipe.com — Mon, 06 Feb 2012 16:34:44 +0000

Very interesting recipe and definitely will try this =)great photos

Comment on This Just Shouldn’t Happen… by Chris

Chris — Sun, 05 Feb 2012 00:57:09 +0000

I have been pretty lucky in my testing and haven’t run in to anything that bad. I did go to an unnamed national chain a few months after they moved into Knox and I swear everything was cooked in an oven. Grey brisket, no smoke ring.

Comment on How About Those Grilled Leeks? by Chris

Chris — Sun, 05 Feb 2012 00:45:35 +0000

That habanero salt is VERY interesting.

Comment on How About Those Grilled Leeks? by Chris

Chris — Sun, 05 Feb 2012 00:44:45 +0000

I like leeks a good bit. Aside from soups, another trick I like to use them for is a fried mini onion ring garnish. Slice them into thin rings, dust with starch, dip in a tempura batter and fry for a minute or two.

Comment on This Just Shouldn’t Happen… by zydecopaws

zydecopaws — Wed, 01 Feb 2012 17:05:58 +0000

Thanks for sharing. I had a similar experience up here the other day but am holding off on my review not because the food was so bad, but because (unlike your experience) the sides were fantastic while the meat choices ranged from horrible to pretty good. Like you, they slathered on the sauce before the food arrived, but it clearly wasn’t bottled sauce from the supermarket.

I plan on going back and ordering some different items and ask for the sauce on the side. However I suspect I will be disappointed, especially as Phat Matt’s in Oakland is the standard I will be judging them by.

Comment on This Just Shouldn’t Happen… by Fuji Mama

Fuji Mama — Wed, 01 Feb 2012 16:06:50 +0000

Pulled pork the color of boiled chicken breast? That is a mystery. How DOES one do that? Even if I boiled a hunk of pork shoulder until kingdom come, I’m not sure I could achieve that. That’s somethin’ kinda special, and not a good special.