Posted by manda on September 3rd, 2009 [Click image to show Gallery]
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This is another Chef Michael Symon “The Best Thing I Ever Ate” specialty, but this time it’s BBQ! Daisy May’s BBQ in NYC was featured in the BBQ episode that aired last week and, in our newfound TBTIEA tradition, we went there the following day. The dish that Chef Symon raved about was the Oklahoma Jumbo Beef Rib: a Flintstonian, brontosaurus-sized, beautifully charred, juicy and delicious hunk of meat. Other dishes we tried were the Beef Brisket, which was cooked perfectly but unimpressive as it was served in a tiny little tupperware container (why they serve it in that, who knows). The Beer can Chicken was excellent, tasty, tender, crispy-skinned, and one of the best bbq chicken dishes I’ve ever had. For the sides, the mashed potatoes were great; the cajun dirty rice was surprisingly good; collard greens were only okay; cornbread was small but yummy. If you go, you must try the Sweet Tea – served in an old-fashioned Mason jar, it’s super sweet and spiked with mint leaves to give it a slightly more refreshing smell and taste. Polished wooden picnic benches for self-serve seating add to the BBQ-style atmosphre. If I had to compare Daisy May’s to my all-time favorite Virgils BBQ, it most definitely beats Virgils at wet-basted q, but Virgil’s is still my fav for slow n’
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Posted by roxiao on July 21st, 2009 [Click image to show Gallery]
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Not much in terms of recipes or reviews in this post. We hosted a small party on July 4th and since we’re in an apartment, we couldn’t really do the whole BBQ thing. Nevertheless, we wanted to have that same kinda BBQ food. We improvised a little bit and made some appetizer sized dishes instead. So in place of hot dogs, we had piggies in blankets. Nothing really special there just hot dogs cut up and put into croissant rolls. We made burgers using a recipe on the Lipton’s Onion Soup mix box. We had originally wanted to make sliders, but we couldn’t find slider rolls. Instead we put the burger patties and some caramelized onions on a kaiser roll and cut them into fourths. Our good friend D.Lish also made some salmon cakes and crispy potato bites seasoned with olive oil, pepper,
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Posted by manda on June 2nd, 2009 [View with PicLens]
Cuz burgers, shakes, and bbq just sounds like summer doesn’t it? So to celebrate the warm weekend weather, we made our way out to the Shake Shack (or as Robo and I call it, Shake Restaurant) on the West side. I’ve never been too impressed with their burgers and here’s why: the veggies (L and T) are fresh, bun is ok, burger patty is thin but moderately juicy, but overall a smallish, untimidating burger. Also, the special “shack sauce” on the Shackburger is definitely just ketchup and mayonnaise. We got a picture of it anyway =) Note: There was a fair hosted by the nearby middle school a block away selling hotdogs, burgers, and chicken so we ate some there – support the little kiddies =P
Shake time! The “Concrete Jungle” is my favorite: a blend of hot fudge, bananas and peanut butter which is sweet, nutty, creamy, and disarmingly white. You would expect that they’d load this up with fudge so that it becomes dark but the lack of color is probably a good thing (btw its only available at the Madison Square Park location). Robo’s favorite is the “Upper West Side” and has vanilla custard, strawberry and banana, and shortbread. We recently tried their Red Velvet custard and was sort of disappointed..it tasted mostly like vanilla custard with pieces of red velvet cake smooshed in. Tasty, but I was hoping for some cream cheese flavor =( That concludes the lunch portion of this entry.
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Virgil’s BBQ – Best freakin’ (dry-smoked) bbq in the city. They serve several different styles of bbq but I’m a fan of the dry-smoked Memphis pork ribs and chicken. Some prefer wet-basted bbq but I prefer not wear bbq sauce on my hands, thankyouverymuch. Virgil’s bbq sauce is awesome and I can’t really explain it – just tangy, savory goodness. When we go, Robo and I share the Virgil’s Pig Out platter, which is a meal and half for us: Memphis dry-smoke ribs and chicken, Texas beef brisket, pulled pork, and sausage. The ribs are huge and have beautiful red smoke rings on them; chicken is juicy but the skin isn’t very crispy (sadness). The beef brisket can get dry on the inside, even though the outside is coated with sauce. The pulled pork is great but the pork sausage is the real deal – juicy, meaty, dark red casing, and slightly spicy (it’s usually the first thing to be devoured). Also, the cornbread is delicious – speckled with whole kernels of corn and tiny shreds
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