newberry backyard bbq
While Newberry Backyard Barbecue serves the favorites of barbecue fans — ribs, pork, chicken — the restaurant has some twists of its own.
"We use eye of round for the beef; it's tenderer than brisket, " he says. But besides the legendary ribs, the restaurant is known for smoked and grilled pork chops, which Voglio added to the menu about five years ago.
"I had a customer from up North who stopped in and asked if we had pork chops. We didn't have them on the menu, but I said, 'I'll see what I can do.'" Voglio cut a piece of smoked pork loin into the shape of a pork chop and put it on the grill, wetted it down with sauce and served it to the man. "He raved about it to the other customers. So we starting doing pork chops, too."
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So what is the secret of good barbecue — why customers don't hesitate to drive the 14 miles from I-75 to Newberry Backyard Barbecue? It's quality meat, applying a rub, smoking before grilling — and visible char lines.
Although he isn't a native of the Deep South, Voglio has more than perfected the key sides, from homemade onion rings to fresh corn on the cob to sweet tea and banana pudding.
Now, nearly a decade after he opened the restaurant, Rocky says he is considering slowing down as his son, Rocky Jr., takes on more responsibilities.
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Purchase a whole boneless pork loin, not individual chops. Rub loin with Lawry's Seasoned Salt and a little garlic powder. For a little extra flavor, rub in your favorite commercial barbecue sauce. Marinate overnight, as with ribs.
Add soaked black jack oak chips to the charcoal of your smoker. Smoke at 225 to 250 degrees — long and slow — until the meat thermometer registers 165 degrees. As with ribs, the smoking time will vary depending on the size of the loin and the smoker. Always use a meat thermometer to assure proper cooking time.
Cut "chops" from the smoked loin. Place on a charcoal grill, brush with barbecue sauce (such as Cattleman's) and grill on each side for five minutes to "char up" and thoroughly heat the cooked meat. Be careful not to let flames flare up. The pork chops should have char lines but not be burned.
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Brian Hood mayhave grown up eating Philly cheese steak sandwiches outside of Philadelphia where a hamburger on the grill is considered barbecue. But the owner of David's Barbeque has gotten the menu of a Southern barbecue joint down pat — to the coleslaw on the chopped pulled pork sandwiches and the sweet tea.
And as a former supervisor with Wendy's, Hood, 52, knew the importance of a well-known name. When he had the chance to use the name David's Barbecue when the original David was exiting the business, he kept the name and the down-home menu and prices.
The menu has the standards — smoked ribs, beef, chicken, and turkey — but pulled pork smoked from fresh hams, chopped, and served with sauce has put the restaurant on the barbecue map. Along with meat and smoking technique, sauce is the third undisputed element in the trinity of traditional barbecue. "We have our own recipes for hot, original, and mustard sauces, " Hood says.
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"We have it bottled and labeled for us and make the Carolina vinegar sauce in-house." (He has also experimented with a white, mayonnaise-based barbecue sauce made in Alabama for chicken but hasn't added it to the menu.)
The bottled sauces are for sale for home barbecuing as are specialty hot sauces. At the height of the hot sauce craze, the restaurant stocked between 200 and 250 hot sauces for sale.
Over the years, the menu has adapted as well, adding more regional dishes, such as collard greens, black-eyed peas, and fried okra as customers, many of whom are transplants, have developed a taste for Southern food. "We make a Georgia-style Brunswick stew, " Hood says, which the restaurant offers as a side. While there are lots of variations of the famous stew, David's serves a traditional version cooked chock full of chicken, beef, corn, lima beans, onions, tomatoes, and barbecue sauce that's simmered on a wood fire. The latest addition to the menu is cornbread, slightly sweet and made with whole-kernel corn.
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Over the years, as the business has grown and expanded into catering large events, such as Orange and Blue Game meals for players, coaches and parents, Brian has resisted efforts to add beer to the menu. With the restaurant's justly famous sweet tea sold in gallons to go as well as individual servings, "I didn't think we needed it, " he says. "Sweet tea is the table wine of the South."
And Brian, now a master of Southern barbecue himself, should know what tastes bests with smoked meat. "Everywhere I go, I try the barbecue, " he says. "There are a zillion different styles."
To cook prize-worthy ribs at home, Rocky Voglio says start by purchasing quality spare ribs, St. Louis cut. Rub the ribs with Lawry's Seasoned Salt and a little garlic powder. For a little extra zing, rub in your favorite commercial barbecue sauce, such as Cattleman's Barbecue Sauce. Marinate overnight.
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Add soaked black jack oak chips to the charcoal of your smoker. Smoke at 225 to 250 degrees — long and slow — until the meat thermometer registers 160 degrees. Times vary from four to five hours to overnight, depending on temperature, smoker, and quantity of ribs smoked.
Place ribs on charcoal grill, brush with barbecue sauce (such as Cattleman's) and grill on each side for five to six minutes for ribs to "char up." Be careful not to let flames flare up. The ribs should have char lines but not be burned.
Beef brisket is ideal to feed a crowd. The secret to a tasty brisket is dry rub, patience and slow smoking. Rub McCormick Montreal Steak Seasoning, available at local supermarkets, into the brisket and moisten with Worcestershire sauce. Marinate overnight. Soak oak chips in water and smoke at 250 to 300 degrees, one hour per pound for medium. Adjust the cooking time for rare or well done brisket. Serve with one or more of David's barbecue sauces.
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Combine equal amounts of canned corn, lima beans, tomato puree, crushed tomatoes, and barbecue sauce. (Sixteen ounce cans work well for a large group.) Add a pound of cooked meat, preferably barbecued, such as chopped, cooked pork, beef, chicken, and turkey. (Classic Brunswick stew usually has two or more meats; Brian says three or four work well, too.)
The ingredients are simple for succulent ribs — one or more slabs pork ribs, Lawry's Seasoned Salt and commercial barbecue sauce. The ribs can be grilled or smoked, either way; the slower the better. Rub in the seasoning and allow the meat to marinate overnight.
For gas grills, 250 degrees is ideal. Grill for one to two hours depending on temperature and your grill. Brush with sauce the last 30 minutes.
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Add soaked oak chips to the charcoal. Smoke six to eight hours depending on temperature and number of slabs. (Pecan and hickory chips also impart a pleasant smoky flavor.)
Damon Scott, the smoker-in-chief at Pearl's Country Store in Micanopy, is a busy man. The combination store and café serves barbecue 363 days a year — the smoker is only closed on Thanksgiving and Christmas.
Scott, 32, who has worked in the restaurant business since he was a teenager, says the recipes have evolved over time from family recipes passed along by the owners of the country store and those contributed by his own family.
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"Pork, brisket, ribs, we sell a lot of all three, " he says. While ribs are a perennial favorite, pork and brisket seem to appeal to diners and the large take-out crowd. (The café also sells barbecue chicken, available in white- or dark-meat quarters and halves.)
The master smoker says the café's claim to barbecue fame is the secret recipe, containing kosher salt, which tenderizes the slow cooked meat. And for rib lovers, the apple mustard glaze adds a sweet spiciness to the juicy tender meat.
Although it may be hard to save room for dessert, Pearl's is also known for
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