In some parts of the world men sit around a water pipe sharing a smoke
of tobacco. There are those who put various other herbs in those
communal pipes and smoke those. My personal preference when it comes to
smoking is to smoke pork, chicken , brisket , hot sausage and baby
back ribs. A wonderful experience for all concerned with doing it right.
Then eating the great results it produces. On my recent trip to Queens, New York I spent a lot of time at a well
known smokehouse, Three Brothers BBQ. Right smack in the middle of the
one of the more famous streets in the town called Bayside, Bell Boulevard. It
was a memorable experience of good down to earth, done right, smoked
BBQ.
The smell of the real thing held me speechless for a moment each time I
walked through the door. There is a bench out front under one of the
large trees that survived an unlikely tornado. It ripped through the
area a few years back surprising everyone. I think most people sit
there seriously being delirious about the smoky aroma that emits from
old stainless steel covered door. It is the smell of smoked BBQ done
with the loving touch of a wonderfully concocted secret rub only they
know how to do.
Cases filled with pulled pork, pulled chicken, chopped brisket, and baby
backed ribs were familiar to me. But there was something new and
different. Standing straight and tall like soldiers at morning muster
were smoked pork shanks, “Osso Bucco“ style. Wow, that caught my eye
real quick and I had to try one. I too became seriously delirious, as I
savored the creation. Of course it came with homemade sides that never fail to
entice you to want to try them all. From the creamed spinach to the
sweet potato mash southern style. But for the first time I ignored them.
I was almost annoyed that they took up space on the plate. I paid
tribute to the chef and the pork shanks by standing and saluting in
military style. Out of that kitchen and smoker come some real excellent
fare. But this was really different and worth the trip to Queens. Even
if you come all the way from paradise to get there.
When
the deep purple falls over sleepy garden walls. And the sun begins to
linger with the stars. In the mist of a memory. You wander back to me.
Eating BBQ on a park bench I can see those wet lips smeared with the
wonderful taste only great BBQ can produce. Eyes closing during and
after you took your bite. I could never understand how you never lost a
morsel to your blouse. Was it a BBQ eating technique. Well mastered
with time. That helped you eat every last piece of BBQ on your paper
plate. Or, just because I smoked it. It matters not.
BBQ is the food of love for some. For others it is simply something they
can’t live without. For many it is both. What ever the reason we
think both are valid to crave the bounty of the smoker. Rubbed and
smoked BBQ on a roll. Or, New York style on a hero. “How about some
ribs”, is the call I like to hear. That is what I like to devour most
and I do devour to the extreme. Just can’t get enough of that well
seasoned rub and BBQ sauce. Always remember the secret is in the rub.
Here is a tip for all you folks that are new to BBQ. If you have to use a
lot of sauce it ain’t good BBQ. Remember the secret is in the rub. That
is what I tried to convince that young lass as I she gave me a great
big kiss of thanks and ran back to her daddy at the church social.
Waving me a deep purple good bye.
