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BBQ ~ Theme Park and Non-


Nrthwnd

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I searched this to death, and nothing came up as a thread for just barbecue. By the way, is that how it's spelt in full? I am so used to the initials, I have forgotten how to "formally" spell it.

 

I shall start it, with an amazing meal Bert (bert425) and a friend of his (hi Don!) and I had, at a VERY WELL KNOWN establishment...

 

Famous Dave's at the Cedar Point Marina, at Cedar Point Resort/Park, in Ohio. Can't miss it, everybody talks about it. And we certainly

know why. From all the great decor in the place and it's adjoining bar, FD's is a great place for family eating. But be prepared to pay. But then,

it's soooooooo so worth it to pay that much, heh. My bill (w/o booze) and including a bottle of The BBQ Sauce, and a tip....$50 US. Totally worth it.

 

Here's the photos from that visit, Sunday June 4/17.

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We're here!

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Definitely here.

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View from the dock where Dave's is.

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Stuff on walls.

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Noted!

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The bar area. Food is served here, as well as the main restaurant.

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My drink of choice for the meal. Margarita!

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In the menu.

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Proof of above.

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What I ordered. A 1/2 slab. With the Sweet & Sassy Sauce on it.

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Choices of sauces.

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Your server helps you remember which is which, sauce.

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Mine! Mine! Mine! w/Red skin mash potatoes and creamy coleslaw. All excellent!

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Dessert. Shared by all. One spoonful is all I could stand, for such a sugar rush!

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Oh yeah, which to buy, which to buy?

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The one on my ribs, was good enough to bring back home!

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View 1 on the way back to our room at Breakers.

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View 2 (o;

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Good thread, Bill...but then again, any thread about food is good!

 

I admit that I'm not the hugest fan of most BBQ, because like Mexican and Asian food, it has to be done right or it sucks. And living in Western NY ain't exactly, NC, KC, Texas or Memphis. So while there are a couple of places around that are decent, I'm still looking for a place that might be able to stack up with one of the aforementioned barbecue (and that is the proper spelling, Bill!) destinations.

 

Here is a restaurant called Fat Bob's where I ate in Buffalo one late afternoon when Michael was in Buffalo General for nine weeks. The pulled pork was okay, but the brisket was the best that I have ever had!

 

Now if it wouldn't have been for the drunk woman sitting near me that was leading a "friend" of hers on and then telling him what a low-life POS he was, my meal would have been much more fulfilling. It got so uncomfortable that I boxed up half of my meal and took it with me because I thought that a fight was going to break out any minute.

 

Let's hope that her and her "friend" aren't one of the regulars at Fat Bob's.

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Signage.

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Everything but the brisket was average. Well, now that I think of it, the beer was really good too. lol

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  • 9 months later...

Been awhile, so.... BUMP!

 

An hour or so from now, me and David are heading to our best ever BBQ spot on The Drive (which is two blocks away from us),

MEMPHIS BLUES, for what my David thinks we can handle (apart from taking the rest home)....the Memphis Feast.

 

Good price for a bit of everything they got and cook - no seafood though - and all sides as well.

 

He's home. here we go....

 

https://www.memphisbluesbbq.com/

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There's also the bigger "Elvis and Priscilla-sized" platters, which - are - HUGE!

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Bill - I haven't been to a barbecue place in a while, but Michael and I have already been discussing about hitting up some places when we go to Branson in May. Maybe even a stop in Memphis on the way back, but we'll see.

 

For now, here is a "sort of" BBQ pic. I did a corned beef brisket, cabbage and home fries for St. Patrick's Day. Given that neither Michael nor I care for a traditional Irish-American boiled dinner, I dug into my German heritage and did fried potatoes and fried cabbage instead.

 

And don't worry, I did slather part of mine with my homemade BBQ/hot sauce as well as part of it with a horseradish/mayo combo. Yum!!!

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Still more leftovers for homemade Reuben sandwiches!

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^

 

The brisket - looks - so - naked.

 

 

I know you did right, by the sauce, Phil.

 

 

And a horseradish/mayo combo?...

 

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This will be coming up in June, at Cedar Point.

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  • 4 months later...

Here's the three BBQ spots that are participating in this year's Rib Fest at this year's PNE.

 

We're glad Misty Mountain is back. It's our fave of the three. Gator BBQ is our 2nd 'like.'

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Prairie Smoke (in the middle) we found too dry, when we tried it last year. So that'll be a "Pass".

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  • 2 weeks later...

I became somewhat of a BBQ enthusiast a couple of years ago. I bought myself a Weber 22" charcoal grill and installed a thermometer in the lid so I could use it to smoke. While my forte is tri-tip, I decided to attempt some ribs a few weeks ago. Now, I had done ribs a couple of times before, but they never turned out well. The flavor was good, but I had cooked them too quickly and dried them out. So I decided that this time, I'd take the time and do it right.

I picked up some pre-seasoned St. Louis (pork) ribs from Costco (I do have rubs and sauces I could've used, but Costco's rubs tend to be delicious).

I had done some research and learned, from a fat southern guy on YouTube (fat southern guys tend to be experts on BBQ), to use the 3-2-1 formula - 3 hours uncovered, 2 hours covered, and 1 more hour uncovered. During the uncovered phases, I sprayed the ribs with a concoction of apple juice, pineapple juice, and red wine every 45 minutes, to keep them moist. My Weber grill doesn't have nearly as much space as the fat southern guy's monster smoker did, so I had to cut the racks in half before putting them on the grill. After adjusting the temp down to the low-and-slow range of 225-250 degrees F, I put the ribs, meat side up, on the grill - only occasionally returning to spray the ribs.

After cooking the ribs, uncovered, for 3 hours, I took them inside to cover them up. I spread a sheet of aluminum foil and coated it with some butter, brown sugar, and honey. The ribs then went on top of the sweet stuff, meat side down, and were wrapped in the aluminum foil. I put them back on the grill - still meat side down - and left them alone for two hours.

When I came back, the sweet stuff inside the aluminum foil had liquefied and managed to find holes in the aluminum foil, through which they were dripping out the bottom of the grill - much to the dogs' delight. I unwrapped the ribs and put them, meat side up, back on the grill. I gave the rest of the sweet stuff to the mutts, which they happily lapped up. I brushed the ribs with Sweet Baby Ray's BBQ sauce and left them alone for a little while.

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The ribs had just been unwrapped and basted in BBQ sauce. At this point, they had about an hour to go.

After about an hour, the ribs were finally done. After a brief rest from the grill, I sliced into them to see how they looked inside. They looked great, and they tasted even better. The flavor combination of the smoke, rub, and sauce was delicious. They weren't fall-off-the-bone, but they were easy to bite and chew - which was exactly what I wanted.

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The final result.

 

Thanks for reading!

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^ Yes it does! And for the non-beef/pork BBQ enthusiasts, this is where I am heading tomorrow,

on the final day of our exhibition, The PNE. For some awesome BBQ Chicken! ....

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You want BBQ Chicken! We got BBQ Chicken!!!

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OMG Juicy 1/4s and 1/2s all waiting to be nom nom nomed on.

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  • 3 weeks later...
(Sat.Aug.18th) Here's the three BBQ spots that are participating in this year's Rib Fest at this year's PNE.

 

We're glad Misty Mountain is back. It's our fave of the three. Gator BBQ is our 2nd 'like.'

 

Well, we had our own PNE Rib Fest on August 30th, and what surprised us, was that our then fave, Misty Mountain, was the least liked of the three we had! Yes, we were surprised, too after giving it top marks for a couple of years.

 

But our then fave #2 Gator BBQ suddenly topped MM and our third ribs, Prairie Smoke. That one actually moved up to the middle and poor poor Misty dropped into third place.

 

Such is life and ribs.

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#1 Gator BBQ; #2 Prairie Smoke; #3 Misty Mountain. And with #2 we got cornbread!

Edited by Nrthwnd
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  • 3 weeks later...
  • 2 weeks later...

^ Yeah, we're hoping Boss Hog BBQ comes back next year's PNE,

which would make it and Gator an awesome 1-2 BBQ Punch!

(And we're running out of Boss Hog BBQ Sauce, too!)

 

Um, for those that don't know, those three servings ^^ that we inhaled,

were sold as a 1/3 Rack each.

 

Yum, indeedy.

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Hoping this one comes back, for next year's PNE! It's been away for two years, now. )o:.

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  • 9 months later...

Well, I found out there won't be a Rib Fest at this summer's PNE. I get the feeling they're not trying to depend on other food place owners that rent space at the Fair. The PNE wants that cash cow (moo) as well as the alcohol licenses for The Fair. Which they now have, hence no Beer Festival during The Fair any more.

 

A newly-named Revel District will take the area formerly called Celeration Plaza. There will still be a few rides there, beyond the Playland "District". And that great piano dueling couple will be back, as usual, with their awesome playing and taking requests. But...

 

 

Revel District

 

Indulge your wild with food, spectacular entertainment, and mechanical bull riding! This newly imagined Fair destination will offer some of the best Mexican food and traditional, charcoal grilled BBQ chicken and ribs from BBQ pit masters. In addition to rides and games, the Revel District features a bevy of shows on the Tim Horton’s Stage including strong woman Mama Lou, zany comedian Mike Wood, and Tuck Entertainment’s drag superstars.

 

So, along with the Rib Fest, maybe that big Poutine Spot will be gone, too?

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And the photo they use is from last year's Rib Fest.

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  • 2 weeks later...

This weekend I did some pork loin on the smoker… Rubbed with fresh garlic, rosemary, paprika, salt and pepper. Smoked over Hickory for around 2 hours or so. Served over mashed potatoes with a beer beef gravy (used my homebrew English Porter as the beer). Side of chipotle green beans.

 

Planning on pulled pork this coming weekend!

 

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^ That looks great! What kind of smoker do you have?

 

I have three, actually. A Weber Smokey Mountain (Charcoal/Wood Chunk), Green Mountain Daniel Boone Prime (Pellet Smoker) and an electric smoker as well, but I don't really use that one anymore. The Pellet Smoker is now my workhorse, just love it!

 

12 pound pulled pork yesterday! 15hr smoke over Hickory, Cherry and Oak. Bone pulled right out clean. Piled on buns for some pulled pork sandwiches.

 

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Today, using the leftovers for some smoked pulled pork nachos. Can't wait.

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This weekend, did my first tri-tip! I did a reverse-sear, using my Weber Smokey Mountain. Smoked it at 225F for about an hour over charcoal and pecan wood. Then once the meat hit 110-115F, pulled it off and put my grate directly over the coals to turn into a grill. Had it on for another 2-3 minutes each side to sear the exterior and pulled the meat at 135F internal temp. (Next time, I’ll pull a hair earlier by a few degrees). Let rest for 20 minutes and then sliced.

 

I rubbed the tri-tip with salt, pepper, chipotle, coffee and onion/garlic.

 

Let’s just say tri-tip became one of my new go-to’s! Flavor was incredible!

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That looks great! Tri-tip is my go-to meat for BBQ, as well. On my Weber 22" kettle grill, I push the coals to one side and put the tri-tip on the other side, with a pan of water directly below the meat. I smoke it at 225-250 deg. for 1.5-2 hours, then place it over the coals to sear it.

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  • 2 weeks later...

Brisket for today! Started it about 8hrs ago, probably another 4 to 6 hours remaining before it's 2-3hr rest. A massive 20 pounder pre-trim!

 

Once it hits temp, flat will rest while the point is prepped to become the best food known to man, burnt ends!

 

Will have brisket leftovers for a while... But nothing a vacuum sealer and some freezer space can't handle!

 

Smoked primarily with Mesquite and Oak, with a little Hickory.

 

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^ Now you're just toying with my emotions! Stop that!

 

 

On second thought, don't stop that, LOL!

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Gator BBQ and Prairie Smoke 'n Spice are the two BBQ Ribs stops in (what's now called) Revel District

in our annual fair, The PNE. The Fair just opened today. And I took a look around, taking pix as well. (o;

David and I will have our mid-day meal here (with both as 1/3 racks) on our Aug.29th visit. With beers!

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Sadly, Misty Mountain (which used to be our fave ribs) wasn't doing ribs this year! So they were

moved to where Henry's BBQ Chicken was. And Henry's BBQ is now where they were, in Revel District.

And all Misty Mtn. is currently selling is pork loin, turkey legs.....I forget the other stuff. No ribs, though. )o:

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Yesterday, I got myself to Henry's Chicken BBQ in the "Revel District" of this year's PNE (Pacific National Exhibition). It was in a different location, but that didn't matter. The chicken was still great, and there was always a massive amount of great fries to enjoy, as well. I took my meal to the big beer garden tent that's close by. And ate, drank, and people watched!

 

BBQ NEWS! Misty Mountain (in Henry's past location), is now selling Baby Back Ribs!

I'll take photos, and maybe try a few, when I'm back to The Fair on Wednesday.

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Doesn't look like a lot, but the 1/4 chicken was great, as were all those fries. (o:

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  • 1 month later...

Here's the BBQ we had, during our recent trip to Knott's Berry Farm and the Disneyland Resort. There actually weren't a lot of places, but I think we hit most of them, heh. Three of them, to be precise. Two in Knott's, and the other in Black Spire Outpost in you-know-where, DLR.

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Sept.06/19. The was The New BBQ, opened after Hangtime did. So we had to try this spot.

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We tried their St.Louis Ribs, with generous scoops of coleslaw and potato salad,

and the all important Corn Bread Muffin. Tasty, not too messy. Juicy, too.

Also showing our special Knott's Daily cup. Free refills today, other days $1.

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Sept.08/19. The other ribs were found here. Meal style.

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They almost forgot our Garlic Toast! Such a sin to forget such a... thin. (o; The chicken

was a bit dry to me, the coleslaw was awesome (!), and the ear of corn was just enough.

The rib itself was loaded with pork meat, stayed juicy right to the bone.

We liked this rib serving the best, compared to what we had at Boardwalk BBQ.

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Sept.12/19. And in Star Wars: Galaxy's Edge, it's Docking Bay 7 Food And Cargo, for an early dinner.

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David had the (2) Kaadu Ribs, and I had the Tip-yip Salad. And we shared, as usual. (o;

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Both excellent. I especially enjoyed the dressing on this salad. And plenty of chicken

in there, as well. The rib WAS a sticky one, but full of flavour and spice. We liked it, too.

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