Due to ongoing weather situation, continued power outage, product loss volume & lack of new product delivery confirmation, WE ARE PULLING THE MENU AT THIS TIME TO DISCONTINUE ORDERING FOR THE WEEK. If you’ve ordered, stay tuned. Thank you for your patience. PLEASE SHARE#HouBBQpic.twitter.com/SpOahNaC8P
PEARLAND LOCATION ONLY. Wednesday starting at 11am, we will be giving away bbq sandwiches. First come first served, while supplies last. Please show compassion for those people in NEED, that can’t cook at home. pic.twitter.com/Gh6Hwmmkav
⭐️Appreciation Post ⭐️ We love Clarence! He keeps everything under control here at Wilbers. Come see us today for chicken pastry/chicken slick too 🐔❤️🐷 pic.twitter.com/4SpjgOgCd5
He recently wrote up the best barbecue restaurants in Omahaon his blog
Edna Jane’s pitmaster Clay Blair grew up in Asheville; the restaurant, which is named in honor of Blair’s beloved grandmother, includes beef ribs and brisket, along with the signature Carolina pork spare and back ribs, and pulled pork shoulder served with pepper vinegar sauce.
The Soul Food Scholar weighs in on whether cornbread should have sugar in it
Culinary historian and soul-food scholar Adrian Miller (@soulfoodscholar) dispels rumors about the origins of chicken and waffles (sorry Harlem), and explains why red is an important flavor—not just a color. https://t.co/P2w5plb9ek#foodhistory#SoulFood
*LEGEND* (1/2) BIG BOB GIBSON-Decatur, AL-Pulled pork with a lot of bark and “Championship Red Sauce” is spectacular. Full of flavor, perfect consistency. (9.1) Smoked turkey outstanding. Great Cajun-style rub and Alabama white sauce is special (9.3) #BBQ#restaurantreviewpic.twitter.com/s1DuLnVsRs
Eater’s Prime Time is back for the first time in awhile with a taste test of various rib glazes. For more from Prime Time, click here.
Description: The Meat Hook butchers Ben Turley and Brent Young try to up their rib glaze game by experimenting with ingredients like Fireball Whiskey, Dr Pepper, agave, honey, maple syrup, and more.
Name: Revenge BBQ Date: 9/19/19 Address: 48 Main St, Irvington, NY 10533 Order: Lone Star Sampler (1 lb brisket/pork/ribs, mac and cheese, custard corncake), jalapeno cheddar sausage (link to menu) Pricing: $$
Monk: While the Hudson Valley barbecue scene is apparently burgeoning, it’s still a bit of a mixed bag when it comes to quality according to Eater food critic Robert Sietsema. One hidden gem he found a few years back was Revenge BBQ in the town of Irvington, and having the occasion to pass through the Hudson Valley last week, it was the obvious target for me.
Revenge BBQ is a Texas-focused barbecue joint a few blocks from the Hudson River in downtown Irvington that’s been in operation since 2017. They import sausages from Kreuz Market in Lockhart, they smoke dinosaur beef ribs on the weekend, and feature both a “Lonestar Sampler” platter for 1-2 people as well as an even bigger “Texas Trinity Feast.” So yes, Texas is the main concern at Revenge. Co-owner Jacob Styburski (a former senior director of design at PayPal and one half of the husband and wife owner duo along with his wife Catherine) has even done his time in Texas, both at Texas A&M’s Camp Brisket as well as interning under Russell Roegels of Roegel’s Barbecue in Houston.
That work and research shows through in the meats I tried that day, all of which are smoked in an onsite Ole Hickory smoker. The brisket (both lean and fatty) had a proper peppery bark, with both cuts of meat maintaining their moisture. The pork ribs were nice and peppery and adhering to Texas tradition thankfully avoided being sauced.
As I mentioned above, Revenge BBQ imports their sausages from Kreuz and the jalapeno cheddar ring sausage was properly spicy and one of the best I’ve had. Keeping with Texas tradition, the pulled pork was perhaps a bit of an afterthought and thus the least successful of the meats. Not bad, but nothing comparable to NC barbecue (which would be a tall task).
The creamy mac and cheese was good but the real star of the show was the custard corncake, a new and different version of cornmeal from the hush puppies, cornbread, or cornsticks found in NC. I won’t stay that it topped hush puppies for me, but it came pretty close. I loved the sweet and creamy custard texture and will be thinking of that side for a while.
Revenge BBQ (named after their son’s middle name) is located on Main Street on an idyllic town on the Hudson River and is well worth the detour if you are looking for above average Texas barbecue.
