joebabyny Posted July 6, 2014 Share Posted July 6, 2014 See the streaks of red? That is the smoke ring, no bull$hit crock pot pork here! Berkshire pork butts fresh from the smoker and before being pulled to delicious pieces The scene of what will shortly be some straight roman food orgy debauchery! Link to comment Share on other sites More sharing options...
RutgersJetFan Posted July 7, 2014 Share Posted July 7, 2014 Berkshire makes such a huge difference. That looks amazing. Link to comment Share on other sites More sharing options...
joebabyny Posted July 7, 2014 Author Share Posted July 7, 2014 Berkshire makes such a huge difference. That looks amazing. Yeah they are great. Truth be told though, I get excellent results with IBP pork butts. Link to comment Share on other sites More sharing options...
RutgersJetFan Posted July 7, 2014 Share Posted July 7, 2014 Yeah they are great. Truth be told though, I get excellent results with IBP pork butts. Any good tips for pork belly? Giving one a shot this week. Link to comment Share on other sites More sharing options...
Villain The Foe Posted July 7, 2014 Share Posted July 7, 2014 See the streaks of red? That is the smoke ring, no bull$hit crock pot pork here! Berkshire pork butts fresh from the smoker and before being pulled to delicious pieces The scene of what will shortly be some straight roman food orgy debauchery! You must love life. It comes through in the pork belly! Link to comment Share on other sites More sharing options...
joebabyny Posted July 7, 2014 Author Share Posted July 7, 2014 You must love life. It comes through in the pork belly! I enjoy the cooking process for sure. I hardly ever enjoy the results, I never eat when I cook, don't know if I am too tired at the end or just fed up with it after going through the process. Link to comment Share on other sites More sharing options...
joebabyny Posted July 7, 2014 Author Share Posted July 7, 2014 Any good tips for pork belly? Giving one a shot this week. Not the biggest fan of pork belly so I don't have any firsthand tips to share. BUT, I have been eyeing this recipe that I am going to give a try at some point, http://www.seriouseats.com/recipes/2011/07/grilling-smoked-pork-belly.html Link to comment Share on other sites More sharing options...
SouthernJet Posted July 7, 2014 Share Posted July 7, 2014 as u know Joe, us Southern boys luv us some pulled pork See the streaks of red? That is the smoke ring, no bull$hit crock pot pork here! Berkshire pork butts fresh from the smoker and before being pulled to delicious pieces The scene of what will shortly be some straight roman food orgy debauchery! Link to comment Share on other sites More sharing options...
Lizard King Posted July 7, 2014 Share Posted July 7, 2014 I've been eating catered Dinosaur BBQ pulled pork for about 4 days straight, pretty much the greatest stuff ever. Smoked, moist, delicious, just gets better each new day it's leftover in the fridge. Link to comment Share on other sites More sharing options...
joebabyny Posted July 7, 2014 Author Share Posted July 7, 2014 I've been eating catered Dinosaur BBQ pulled pork for about 4 days straight, pretty much the greatest stuff ever. Smoked, moist, delicious, just gets better each new day it's leftover in the fridge. I find the smoke flavor sometimes intensifies the next day. Not a bad thing! Link to comment Share on other sites More sharing options...
stugotz81 Posted July 7, 2014 Share Posted July 7, 2014 Not to much of a fan of BBQ nowadays(bc it usually sucks in NJ).....but I will destroy that mac n cheese Link to comment Share on other sites More sharing options...
Lizard King Posted July 7, 2014 Share Posted July 7, 2014 I find the smoke flavor sometimes intensifies the next day. Not a bad thing! I would agree with that Link to comment Share on other sites More sharing options...
joebabyny Posted July 7, 2014 Author Share Posted July 7, 2014 Not to much of a fan of BBQ nowadays(bc it usually sucks in NJ).....but I will destroy that mac n cheese Well, my Que does not suck. As for the Mac-n-cheese, there is no roux or bechamel in there to muddy the cheese flavor. It is all cheese, a little milk, and a pinch of science to keep the sauce from breaking without having to resort to flour. I am working on cheese blends now to figure out my signature blend. I also add little chorizo meatballs to it as well. Link to comment Share on other sites More sharing options...
Lizard King Posted July 7, 2014 Share Posted July 7, 2014 Not to much of a fan of BBQ nowadays(bc it usually sucks in NJ).....but I will destroy that mac n cheese Dinosaur BBQ in Newark......you're welcome Link to comment Share on other sites More sharing options...
Lizard King Posted July 7, 2014 Share Posted July 7, 2014 Well, my Que does not suck. As for the Mac-n-cheese, there is no roux or bechamel in there to muddy the cheese flavor. It is all cheese, a little milk, and a pinch of science to keep the sauce from breaking without having to resort to flour. I am working on cheese blends now to figure out my signature blend. I also add little chorizo meatballs to it as well. The thought of Chorizo n Mac just tightened up my pants a little bit. Link to comment Share on other sites More sharing options...
joebabyny Posted July 7, 2014 Author Share Posted July 7, 2014 Dinosaur BBQ in Newark......you're welcome Not gonna hate on Dino as it is ok, but I feel there are others doing worlds better that don't get the recognition Dino gets. But in NJ, I don't have any better suggestions. At least not yet :winking0001: Link to comment Share on other sites More sharing options...
Lizard King Posted July 7, 2014 Share Posted July 7, 2014 Not gonna hate on Dino as it is ok, but I feel there are others doing worlds better that don't get the recognition Dino gets. But in NJ, I don't have any better suggestions. At least not yet :winking0001: Dino NJ is def not up to the standards of the NY-based (upstate especially) Dino's. It's the best we have got in these parts, but I'm ready for a competitor to open up. We can do better than what they're offering....or Newark's Dino location can just get up to speed. I got the pulled pork on a salad for takeout the other night and it was a joke. They didn't give me bleu cheese dressing on the side, they packed up half a fistfull of bleu cheese, and the meat itself was 3-4 oz, pathetic. It's a testament to just how BBQ-starved we are around here that they get away with this. You eat in, and it's different. There is zero BBQ culture in NJ...we think that throwing dogs and burgers on a grill counts, and southerners just come up here, hear that, and laugh. Newark's ribs though, and smoked wings, are pretty solid. BTW I was eating the Syracuse location all weekend. Their pork, vs Newark's pork, is night and day. Link to comment Share on other sites More sharing options...
joebabyny Posted July 7, 2014 Author Share Posted July 7, 2014 Dino NJ is def not up to the standards of the NY-based (upstate especially) Dino's. It's the best we have got in these parts, but I'm ready for a competitor to open up. We can do better than what they're offering....or Newark's Dino location can just get up to speed. I got the pulled pork on a salad for takeout the other night and it was a joke. They didn't give me bleu cheese dressing on the side, they packed up half a fistfull of bleu cheese, and the meat itself was 3-4 oz, pathetic. It's a testament to just how BBQ-starved we are around here that they get away with this. You eat in, and it's different. There is zero BBQ culture in NJ...we think that throwing dogs and burgers on a grill counts, and southerners just come up here, hear that, and laugh. Newark's ribs though, and smoked wings, are pretty solid. BTW I was eating the Syracuse location all weekend. Their pork, vs Newark's pork, is night and day. Yeah, my biggest peeve with the Dino restaurants is consistency of quality, or lack of. I have been to the Brooklyn and Uptown outposts a few times and meals have range from quite decent to appalling. I am hoping to be doing something in NJ by next summer, just trying to find the capital to do so. Link to comment Share on other sites More sharing options...
JetsFanInDenver Posted July 7, 2014 Share Posted July 7, 2014 These pics should be classified under food torture. Looks amazing. Link to comment Share on other sites More sharing options...
Lizard King Posted July 7, 2014 Share Posted July 7, 2014 Yeah, my biggest peeve with the Dino restaurants is consistency of quality, or lack of. I have been to the Brooklyn and Uptown outposts a few times and meals have range from quite decent to appalling. I am hoping to be doing something in NJ by next summer, just trying to find the capital to do so. Question.....you do a nice job on tailgates, and I think that you were showing a catering job above, but how would you keep the level of quality on a larger scale, a la Dino? What is your vision? Is it that size or smaller and more intimate? Link to comment Share on other sites More sharing options...
joebabyny Posted July 7, 2014 Author Share Posted July 7, 2014 Question.....you do a nice job on tailgates, and I think that you were showing a catering job above, but how would you keep the level of quality on a larger scale, a la Dino? What is your vision? Is it that size or smaller and more intimate? My idea for my initial place will be smaller and more authentic to true bbq. As far as quality, that is always paramount with what I do, no matter the scale. It can be done, it just takes more work, and money, to do. But I feel people will pay for a quality product. Don't want to lay out my whole business plan here on a public forum, especially since all my posts pop up in google search so easily, but I have some definite ideas and thoughts on the matter. Link to comment Share on other sites More sharing options...
stugotz81 Posted July 7, 2014 Share Posted July 7, 2014 Well, my Que does not suck. As for the Mac-n-cheese, there is no roux or bechamel in there to muddy the cheese flavor. It is all cheese, a little milk, and a pinch of science to keep the sauce from breaking without having to resort to flour. I am working on cheese blends now to figure out my signature blend. I also add little chorizo meatballs to it as well. joebaby....your BBQ looks awesome.....hope to join your tailgate at a game this year and give it a try. And to apologize in advance, I will be the guy with my face shoved in your mac n cheese. Link to comment Share on other sites More sharing options...
stugotz81 Posted July 7, 2014 Share Posted July 7, 2014 Dinosaur BBQ in Newark......you're welcome will try my next time down that way...thanks LK Link to comment Share on other sites More sharing options...
JerryK Posted July 7, 2014 Share Posted July 7, 2014 I saw a tailgate video of someone pulling pork with a 3 or 4-pronged electric drill attachment. Was that you? And if so, is it something you made? Link to comment Share on other sites More sharing options...
CTM Posted July 7, 2014 Share Posted July 7, 2014 I find myself wondering when Crusher is going to propose to OP Link to comment Share on other sites More sharing options...
The Crusher Posted July 7, 2014 Share Posted July 7, 2014 I find myself wondering when Crusher is going to propose to OP These pictures are more Playboy than Match.com. Link to comment Share on other sites More sharing options...
SouthernJet Posted July 7, 2014 Share Posted July 7, 2014 I've been favoring pulled over chopped lately. It goes back and forth when you are as old as I am I've been loving on the Banana Pudding at my fave Raleigh Southern Food place, 'The Pit' Cold pudding wit ha warm meringue on top to even off cold/hot.. Pit website: http://www.thepit-raleigh.com/grub/menu.php?p=dinner-menu I love the southern veggies they serve also.. Link to comment Share on other sites More sharing options...
joebabyny Posted July 8, 2014 Author Share Posted July 8, 2014 I saw a tailgate video of someone pulling pork with a 3 or 4-pronged electric drill attachment. Was that you? And if so, is it something you made? there is a video of me on my youtube channel doing that. It is called the roman pork puller. Google it. Link to comment Share on other sites More sharing options...
SouthernJet Posted July 8, 2014 Share Posted July 8, 2014 there is a video of me on my youtube channel doing that. It is called the roman pork puller. Google it. Link to comment Share on other sites More sharing options...
RutgersJetFan Posted August 28, 2014 Share Posted August 28, 2014 Beer can chicken + some thighs, a pork belly cured for a week prior for homemade bacon, and a 7 pound brisket. Get some. Link to comment Share on other sites More sharing options...
joebabyny Posted August 28, 2014 Author Share Posted August 28, 2014 Good stuff man, looks like your Que skills are improving! Link to comment Share on other sites More sharing options...
SouthernJet Posted August 28, 2014 Share Posted August 28, 2014 Beer can chicken + some thighs, a pork belly cured for a week prior for homemade bacon, and a 7 pound brisket. Get some. Damn!!!!!!! Excuse me while I go rub one out Link to comment Share on other sites More sharing options...
SouthernJet Posted August 28, 2014 Share Posted August 28, 2014 Good stuff man, looks like your Que skills are improving! When you do get your BBQ grill setup for Tailgates, it would be cool to do a recipe with Coples name etc.. As you know his nickname is Que to most folks over the years... Link to comment Share on other sites More sharing options...
RutgersJetFan Posted August 29, 2014 Share Posted August 29, 2014 Good stuff man, looks like your Que skills are improving! Yeah big time. It's amazing what a summer's worth of experience can do. In total that was like a 12-hour smoke and it was a breeze. The one thing that I've learned is to just let the smoker do the work. If you buy a good cut, use quality ingredients for the rubs, and keep up with the wood, everything always seems to come out awesome. Link to comment Share on other sites More sharing options...
RutgersJetFan Posted August 29, 2014 Share Posted August 29, 2014 Also, whenever you do give pork belly a whirl, an awesome thing I figured out is to smoke the pork belly over chicken. That way the bacon fat drips down onto the chicken as it cooks. With a beer can chicken it's a double win, because the beer steams up while the bacon drips in. Link to comment Share on other sites More sharing options...
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