Cattlemans Steakhouse and Saloon Lindenhurst NY

New steakhouse in Lindenhurst NY. We went there for my sons 16th birthday. Located on Montauk highway right on the end of a canal. The western  decor was a bit tacky but we came for the steaks not the view. Me, my wife and the birthday boy went with the 32 oz. porterhouse. At $21.99 with two side its a bargain. The meat came perfectly cooked to order and the quality of the meat itself was one of the best I have ever had at a steakhouse. The standout on the side was the baked sweet potato with a cinnamon butter. My other son went with the chicken fingers which also came with a side. The kids meal was free with the purchase of an entree.When you food arrives they also bring out a basket of house made corn bread with a chipotle infused butter. The cornbread was decent. We were contemplating an appetizer but our waitress suggested that since we going for the 32 oz steak it would be to much food. An honest waitress not trying to bulk up the check, how about that? My only gripe is that the cornbread should of came out before the steaks, I do understand it takes a bit of time to cook a large steak but we were starving by the time the food came out ( they apologized for the wait and explained why)  I cant wait to go back!!!!!!

'

They have 3 eating challenges as well that you get free and a picture on the wall if you finish. 

88 oz ribeye with two sides in an hour (69.99 if you dont finish)

5 pound burger and 1 pound of fries in an hour  (49.99 if you dont finish)

One dozen ghost chile  chicken wings ( cant remember the price)

The do have slow smoked ribs and pulled pork on the menu as well

The website seems unfinished and does not have a menu

http://cattlemenssteak.com/

127 Montauk Hwy
Lindenhurst, NY 11757 -5954

 (631) 991-3543

Some info:


first CATTLEMEN'S Steakhouse opened in 2010 by Ted & Nick, a couple of Steak lovers that just couldn't help the opportunity to create a steakhouse the right way. The original concept for the Steakhouse was to provide patrons with a top quality, complete steak dinner at an affordable price, served in a warm, comfortable atmosphere with a friendly Western ambiance.

From the beginning, CATTLEMEN'S Steakhouse has built its reputation on providing a great steakhouse experience. Our Chef takes pride in serving carefully grilled CATTLEMEN steaks that are cooked to order over an open flame. At THE CATTLEMENS Steakhouse & SALOON , superior quality and friendly service is more than a tradition - it's our passion every day. When you step into CATTLEMENS Steakhouse, you're stepping into the authentic West. The West of loyalty, hospitality, and of course, real belly bustin' lip smackin' good food.

At the CATTLEMENS STEAKHOUSE & SALOON we work to capture the flavor and the fun of the West, with the highest quality food served with a big helping of Western hospitality. Our steaks are hand-cut, hand-seasoned and carefully prepared. Our burgers are thick and juicy, our salads freshly made, and no matter what you're in the mood for, we have the delicious, legendary Western fare to match your appetite and the genuine service to boot.

At the CATTLEMENS STEAKEHOUSE & SALOON We take great pride in serving the freshest, highest-quality food possible. Every day we start out fresh, making every one of our soups, salad dressings and sauces from scratch. We don't cut corners and we don't settle when it comes to authentic ingredients, like our USDA Choice steaks, our toasted hand-cut croutons or our homemade Bonnie and Clyde Banana nut pudding.

At THE CATTLEMENS STEAKEHOUSE & SALOON it's all about quality — and for us it's all about the food.

Cattlemen's Steakhouse Saloon-LIP SMACKIN' GOOD!!!! 

Great American Food & Music Fest June 13 in NJ

http://www.thegreatamericanfoodandmusicfest.com/index.htmlhttp://www.thegreatamericanfoodandmusicfest.com/index.html

This weekend  at the Meadowlands in NJ.  Read more about it below. 




What is the Great American Food & Music Fest?

The Great American Food and Music Festival is a celebration of great American food, chefs, musicians, and wine and beer makers – The festival presents a "Who's Who" of the most beloved eateries, many immortalized by food programs and travel guides. Several of America's most celebrated chefs are featured, topped by live music performances from American bands.

This years events will feature the Food Network's Paula Deen, The Neelys, Top Chef's Tom Colicchio, and star of Ace of Cakes, Duff Goldman.

The Food: The Best of the Best from around the country...

Some of the most acclaimed eateries in the country will be on-site to serve their specialties, including: Al's Beef (Chicago, IL), Anchor Bar (Buffalo, NY), Goldie's Churros (Los Angeles, CA), Hell's Kitchen(Minneapolis, MN), Jim's Steaks (Philadelphia, PA), Junior's Cheesecake (Brooklyn, NY) Boston Only,Louis' Lunch (New Haven, CT) NJ Only, Maine Diner (Wells, ME) Boston Only, Neely's BBQ (Memphis, TN), UNO Chicago Grill & Pizzeria (Chicago, IL), Southside Market & BBQ (Elgin, TX), Ted Drewes Frozen Custard (St. Louis, MO), Tony Luke's (Philly, PA), Turtle Alley (Gloucester, MA), All Star Sandwich Bar (Cambridge, MA), Tucson Tamales (Tucson, AZ) Boston Only, and Zoe's Cupcake Café, a nonprofit bakery benefitting teen mothers (Teaneck, NJ) NJ Only.

It's the Best of American Food, and best of all you can enjoy it without getting on a plane.

For serious beer and wine lovers, the festival will include Tasting Areas in the Stadium Club that will boast an offering of the finest American wines and beers. Wine expert and New York Times best-selling author Gary Vaynerchuk, of Wine Library TV fame will also be on hand to share his knowledge with novices and connoisseurs alike.

And of course music from the likes of Buckwheat Zydeco, Southside Johnny & The Asbury Jukes, Texas singer/songwriter Bob Schneider and Season 6 American Idol Finalist Melinda Doolittle.

Many people email us asking if Food is included in the admission price. Tickets entitle you to all the music/chef shows and demonstrations, however, food is available at an additional cost. We have 20 notable restaurants from around the country participating, and food items are available for $3-15, with most items in the $5-8 range. Alcohol and soft drinks will be sold throughout the venue, however, with a Grand Tasting ticket you will gain entrance to the Grand Tasting area where we will feature premium wines and beers with free 2oz pours. See our FAQ section for more answers to frequently asked questions.

The Claim: Rosemary Helps Reduce Toxins in Grilled Meat

By ANAHAD O'CONNOR

Published: May 27, 2010

• 
  

Cooking meat at high temperatures is known to create toxins called heterocyclic amines, which have been linked to some cancers. Marinating lowers the risk by preventing the formation of the toxins. But one ingredient that makes a big difference is rosemary. Studies show that adding it to ground beef and other types of muscle meat before grilling, frying, broiling or barbecuing significantly reduces heterocyclic amines.

In a study published in The Journal of Food Science in March, scientists tested extracts of rosemary on ground beef patties that were cooked at temperatures from 375 degrees to 400 degrees Fahrenheit. The extract was added to both sides of the meat before cooking. The higher the concentration, the greater the reduction in heterocyclic amines (in some cases by over 90 percent.

Scientists attribute this to specific antioxidants in rosemary: rosmarinic acid, carnosol and carnosic acid. Another study two years ago compared several marinades and found that the one that was most protective was a Caribbean mixture, which, they wrote, “contained considerable amounts” of the same three antioxidants.

If rosemary is not your thing, or you have an allergy, try marinades with garlic, onion and lemon juice. They have also been shown in studies to be effective (garlic and onion much more so than lemon juice).

THE BOTTOM LINE

Studies show that marinades with rosemary help eliminate some carcinogens in grilled meat.

NY Times Review: Big Apple BBQ Glen Cove NY

Rustic Barbecue With a City Twist

Dave Sanders for The New York Times

DOWN HOME Big Apple BBQ, which opened in April, has Southern entrees and citified desserts. Left, the monster ribs.

By JOANNE STARKEY

Published: May 13, 2010

• SIGN IN TO RECOMMEND
• TWITTER
• SIGN IN TO E-MAIL
• PRINT
• 
  
  REPRINTS
• SHARE

THOUGH it has made strides in recent years, New York hardly qualifies as a barbecue Mecca on the order of, say, Kansas City or Memphis. Still, New York was the namesake chosen by the five co-owners of Big Apple BBQ, who include the executive chef, Roy Bruce, formerly of Rothmann’s Steakhouse in East Norwich. The rustic spot in Glen Cove opened in April in the quarters that were last home to Wild Harvest.

Related

• 
  

  Quick Bite | Rockville Centre: Want Cheese With That? (May 16, 2010)

• 
  

  Times Topic: Long Island Dining

Enlarge This Image

Dave Sanders for The New York Times

The monster ribs at Big Apple BBQ.

The restaurant has a split personality: half backwoods rusticity, half big-city good looks. The major components of the décor are left over from the previous occupants: an upside-down canoe over the bar, antler chandeliers, rough-hewn tables and chairs, a stone fireplace, wide-plank wood floors and a mounted moose head.

New York City is represented by sophisticated black and white photographs of the Chrysler Building, the Statue of Liberty and the Flatiron Building. Huge televisions are overhead, and the bar, though rustic, is backlighted with flashing colored lights.

Big Apple BBQ is child-friendly. There’s a children’s menu ($7.95 includes a choice of six entrees, a side dish, dessert and a beverage). The dining room is so loud your children won’t disturb anyone. And the décor will keep them amused: A toddler at the next table stared at the moose head through his whole meal.

Adults may not be as happy. The food is very uneven. One diner at our table was singing the praises of the ribs, while others were grousing about dry beef brisket and overcooked marinated skirt steak.

In general, the pork beat out the beef. The ribs, called monster ribs, were just that. The meat was tender to the point of falling off the bone. Pulled pork, though a bit stringy and dry, was also better than the beef selections.

The sandwiches got mixed reviews. I liked the devil dog, a giant Wagyu hot dog on a toasted bun, covered with chili and melted cheese. The juicy dog was even better on its own, once the toppings were scraped off. Avoid the barbecue meatloaf sandwich, which had a mushy texture and lots of filler.

Every meat entree comes with two sides, sandwiches with one. The best side dish was the large, crunchy onion rings. Other good selections included a refreshing cucumber-onion salad, creamy coleslaw and spicy shredded raw carrots.

Those choosing potato salad, macaroni and cheese, or French fries were disappointed. All were ordinary, especially the listless French fries; sweet potato fries were a better choice. Corn bread got mixed notices, with purists at our table complaining about its sweet cakelike texture, but I liked it. It was moist and studded with kernels of corn.

Appetizers were generally weak. The Caesar salad, while large, had a creamy rather than a classic dressing. The chopped salad with blue cheese dressing contained lots of iceberg lettuce and very little blue cheese.

Skip the onion soup, which contained chopped brisket and tasted like beef in thin gravy. The gumbo was a spirited, tasty brew with lots of andouille and chorizo but no discernible shrimp, which the menu mentioned as an ingredient.

Most of the food is down-home fare until dessert time. The sweets are brought in from Brooklyn and are strictly New York City-style, with offerings like an individual chocolate mousse cake, enrobed in chocolate, sitting on a plate drizzled with chocolate sauce. There was also a red velvet cake with cream cheese frosting and a citified strawberry shortcake with a base of white cake rather than the traditional biscuit. Though unexpected given the overall style of the food, the desserts were moist and appealing.

The menu at Big Apple BBQ can be a minefield. Though you might have a satisfying meal here with careful ordering, your dinner could easily be a dud.

Recipes from the new KCBS cookbook

KCBSrecipessheet-1

KCBS COOKBOOK

 

Book release: Steak - One Man’s Search for the World’s Tastiest Piece of Beef

A new book by author  Mark Schatztker all about one of all time favorites, steak!

A popular travel writer and humorist’s global adventures searching for the perfect steak and investigating the remarkable (and often bizarre) subcultures of its passionate aficionados.

STEAK:

One Man’s Search for the World’s Tastiest Piece of Beef

______________________________________________________________________

According to Mark Schatzker’s no other meat “merits its own class structure.  There is no such place as a lamb house or pork house, but even a small town may have a steak house.” In his new book STEAK : One Man’s Search for the World’s Tastiest Piece (Viking; ISBN: 9780670021819;  $25.95; On-Sale May 3, 2010),  he explores the almost lunatic lengths steak lovers will go to find – or raise – the perfect cut of beef, as well as debating corn-fed vs. grass-fed cattle, the best cuts of meat, and the best way to cook a steak.

Due out just in time for grilling season and father’s day, STEAK is a mouth-watering adventure of the culinary variety, combining everything from the science of flavor to the history of steak sauce in American cuisine. The book also includes a guide on “How to cook a steak in 15 easy steps” and includes a website, www.steakthebook.com , for a list of where or how to buy some of the steaks described in this book. It will delight steak lovers everywhere. 

Led by his tongue, Schatzker’s investigation takes him to Texas, where he witnesses a meat judging contest at Texas Tech University and makes a pilgrimage to the Big Texan Steakhouse, home of the “Texas King,” a 72-ounce piece of meat that beckons diners to finish it in its entirety in one hour. In France, he visits the famous cave paintings at Lascaux to witness the majestic but extinct Auroch, a type of huge wild cattle. In Scotland, he discovers that what gets sold in the US as Certified Angus Beef may not even come from Angus cows; in Italy, he tastes the much-praised Chianna at the largest steak festival in the world; and in Japan he learns of a rare brand of beef more exalted even than the fabled Kobe beef. Still craving perfection, Schatzker returns home and raises his own heifer, fattening her on apples, acorns and carrots, then grapples with ambivalence when it comes time to visit the abattoir. But it’s in Idaho where he indulges in the book’s last meal, a rib-eye prepared on an outdoor grill by a cowboy that outshines any of the other steaks he’s eaten.   

About the author

Mark Schatzker is a freelance magazine writer and frequent contributor to Condé Nast Traveler and a humor columnist for the Globe and Mail newspaper. He has been nominated for a James Beard journalism award and has received numerous magazine awards. He is best known for his Condé Nast Traveler story and widly popular blog that took him around the world in 80 days without ever taking a plane. (Not as easy as you’d think.) Steak has been a longtime obsession in Schatzker’s writing and a couple of years ago, after suffering one too many bland and over-priced strip loins, he decided that he’d finally had enough. Where, he wondered, can a person find a decent steak? Thus began another world odyssey, the culmination of which is, STEAK.

Please Visit www.penguin.com for more information

STEAK: One Man’s Search for the World’s Tastiest Piece of Beef

Viking; ISBN: 9780670021819

$25.95; On-Sale May 3, 2010

New book by Adam Perry Lang BBQ 25:The World's Most Flavorful Recipes-Now Made Foolproof

I haven't even finished reading and trying recipes from Adam's last book and he releases a new one! I will be reviewing it in the near future. Here is the link to get the book at Amazon

BBQ 25: The World’s Most Flavorful Recipes

 – Now Made Foolproof

By Adam Perry Lang

Grilling master, barbecue chef and best-selling author Adam Perry Lang has spent his career perfecting what he calls “3D Flavor” for the barbecue.  Not satisfied with flat boring flavors, Adam has created an effortless method of layering flavors to get extraordinary results from your grill.  In his newest book,BBQ 25: The World’s Most Flavorful Now Made Foolproof (HarperStudio, May  11, 2010, $19.99/boardbook) Adam distills his vast knowledge and creates the “25 recipes that you will cook 95 percent of the time” and puts them into a format that’s a first for a cookbook.

His hyper-visual “BBQ survival guide” comes in a wind-proof, easy-to-clean board book built to withstand beer and barbecue sauce spills out at the grill. BBQ 25 is organized by type of meat (beef, pork, lamb, chicken, fish & miscellaneous) and cooking time (quick, medium, long). He begins every chapter with a short list of “Sourcing Tips” and then dives in.  Directions are split into “preparation” and “cooking method” and Adam communicates his 3D flavor-building techniques into easy-to-remember phrases including “season like rain,” and “glisten with oil.”In addition, each recipe is illustrated with full-color photographs of the process, a pictorial of the required tools, and ingredient lists for marinades, seasonings, and brines. And every dish can be done in 10 (or less) steps from preparation to table. 

Adam takes every opportunity available to build flavor by marinating in advance, basting during and saucing (sometimes right on the resting board) post-grilling. He prefers indirect heat and likes to keep things moving to ensure even cooking. Grilling is an active sport for Adam—and it’s not enough just to marinate OR slather with barbecue sauce. Adam employs both for a superlative result. Take his nine-step recipe for boneless chicken breasts as an example.  He begins with a wet marinade of herbs and spices and lemon juice which you “mix and crush with your hands” in a re-sealable bag. After you brine for at least an hour, dry them off and sear them in a cast-iron pan that’s been heating on your grill. While the chicken is cooking in the pan, make a glaze with herbs, honey, olive oil and lemon zest and place into foil pan on the grill.  Then start moving. Cook the chicken back and forth between the foil pan and straight on the grill. The flavors build as you cook. When the chicken has finished cooking and rests, boil the glaze down and pour it over the rested breasts for the most flavor infused chicken your guests have ever eaten.

More than half of the recipes in BBQ 25 are “Quick Cook” because as Adam writes in his introduction, “Sometimes all you want is instant gratification. Relax, have fun, embrace simple ingredients and make them into something spectacular. Enjoy the stuff that surrounds you, and cook while having a beer, hanging with your family or watching a game with your friends.  You want recipes that are straightforward, easy-to-follow and look really professional, with flavors that blow your mind.” What more is there to say?

#          #          #

ABOUT THE AUTHOR: Adam Perry Lang graduated with distinction from the Culinary Institute of America and cooked at Daniel, Le Cirque, and Restaurant Guy Savoy. Tossing his pursuit of stars for pursuit of flavor, Adam became a pioneer in urban barbecue and opened a “rib shack”, the nationally acclaimed Daisy May’s BBQ U.S.A in New York City. Adam also left the bright lights of New York City kitchens for the competition barbecue circuit and has taken the prizes of Grand Champion honors at the World Pork Expo in Des Moines, Iowa and a First Place victory for his Pork Shoulder at the Kansas City American Royal a.k.a. "The World Series of BBQ".  He also serves as meat maestro at Mario Batali’s Las Vegas Italian steakhouse,Carnevino, and is currently partnering with Jamie Oliver in Barbecoa, a restaurant scheduled to open in London in October 2010.

BBQ 25: The World’s Most Flavorful Recipes Now Made Foolproof

By Adam Perry Lang

Foreword by Jamie Oliver

Photographs by David Loftus

Price: $19.99 / Board book

Publication Date: May 11, 2010

ISBN: 978-0-06-199023-6

Banners

If you are a competition bbq team chances are you need a banner. Heres a deal  for you:
Esigns Banner Sale!

Buy 1 banner, get 2 more identical banners for free.

Just enter the "may2freebanners" code during checkout, pay for 1 banner and receive 2 more identical banner copies at no additional charge.

Promotion starts May 5th, 2010 and ends May 21st, 2010. No limits - use it as often as needed for as many banners as needed. You can even buy 100 banners, enter the code, pay for 100, and receive 300 banners total.

Thank you,
www.Esigns.com
800-494-5850 x4

Sledding and Que

Anthony Bourdain sledding to get some que up in Maine.  Two of my favorite hobbies mixed together. 

Here the info on the joint:

Spring Creek Bar-B-Q

26 Greenville Road

Monson, ME 04464

(207) 997-7025

 

Emeril's 20th Anniversary Cookbook!

Emeril's 20th Anniversary Cookbook!

It's an exclusive collection of many of the best-loved recipes from Emeril's, from Barbecued Shrimp to Banana Cream Pie to Sazaracs - there's something for everyone in there...and best of all, it's FREE!
Download the Emeril's 20th Anniversary Cookbook Here

Big Apple BBQ Glen Cove NY

A couple of reviews that were posted to one of my old posts about the new joint Big Apple BBQ that opened in Glen Cove NY. I have yet to make it over there.

Dr. Delight said...

At 9:10 PM the waiter brought my salad, and my wife's onion soup. The salad was suppose to be an iceberg wedge--who knew this could be screwed up in New York? The presentation of the salad was unacceptable, and inexcusable, my wedge was cut in half and on the left side of a dinner plate, two large chunks of uncut unedible onion were in the middle, and two unripe slices of tomato on the right, and white straight from the bottle or can "blue cheese" type dressing was poored over it. There was no bacon. THis was really bad. My wife's onion soup was cold, and had too much bread in it, and the cheese was of sub par quality. Our dinner sides were served while we were eating our soup and salad, at 9:15PM. Our two dinner entrees and second sald was served at 9:25PM. The timing was a total miss, but this can be expected on an opening night, and that is why restarants usually have a soft opening, to work out the kinks and get feedback from friends and family. This is Restaurant Management 101, and noone here took that course. We ordered sweet potatoe fries and creamed spinach. The presentation of the Spinach was simple, but effective, it was in a crock plate. The presentation of the Sweet potatoe fries was fine. Both presentations could use more razzle dazzle, for this market...as far as eating the sides, the sweet potatoe fries were undercooked and soggie, and the spinach had no flavor.. it was like water soup with green color. The two entrees were yet even worse.. Presentation was UNACCEPTABLE, even for domestic pets, let alone human beings. My mother-inlaws shredded pork looked like cat food on a plate, and my brisket and short rib were plopped on a plate with no thought at all.. As for flavor, it may have been exceptional for a lunch truck, but for a North Shore, Glen Cove, Restaurant.. The bbq food HAD no FLAVOR, was over cooked to the point that it was leather like in texture, and made me yearn for alka seltzer. The shredded cat food on a plate (shredded pork) was bland. Our waiter was very polite, and appologized for the delay, kept our beverages filled, and under these circumstances kept us from leaving. Also, in all restaurants it is standard protocol to train your waiters and serving staff by showing them the food and feeding it to them, so they can describe it to customers... It was evident that none of the staff had tryed the food prior to this.. and this is managements fault. Our busboy came to our table with the bus box and cleared, while we were still sitting there, and asked for our help. All of these errors are indicative of poor management. This place needs a real host, executive chef or consultant to advise on presentation... This was a failure, becuase these new restauranteurs failed in training and preparing their kitchen staff, and serving staff. For had they trained and rehearsed, this would have never happened to the public at large. Reutation is everything in this town. Unless, these people get some help real quick, I expect them to be back at the lunch truck in no less than three weeks. BTW... Management should have known better than to feed the local police and fire department on opening night before working the kinks out... They were on line ahead of us, at the 24 Hour CVS buying Alka Seltzer...

April 2, 2010 5:36 PM

Anonymous said...

I went to the Big Apple BBQ with my fiance and my son tonight for dinner. We were so pleased with the staff and the way we were greeted from the nminute we walked in the door. The decor was refreshing and suitable to the restaurant theme. The food was incredible. We ordered the French Onion Soup with the pulled pork, which we couldn't get enough of. We also had the hamburger with sweet potato fries and the pulled pork sandwich. The hamburger was juicy and flavorful, I liked the way that the hamburger was seasoned so delictably. The pulled pork sandwhich was mouth-watering. The ribs that we also ordered were amazing, the meat was seasoned so well and juicy the meat fell off the bones. We ordered dessert for our son, he had the ice-cream cookie sandwich. He ate the whole thing. Of course, we both had to try it. The homemade warm chocolate chip cookies and the vanilla ice-cream was a perfect combination. The service was great! We were pleased with all of the staff. Our waiter was very attentive and kind. The management was also GREAT! It has been some time now that I have been to a restaurant where the chef and the management comes over to my table to ask me how we were enjoying the food. They were all interested in what we had to say about the food and the place itself. I can't wait to go back. It is a great place to bring your family and have a great meal and a great time. GOOD LUCK!!!

April 4, 2010 10:05 PM

NEWYORK5STAR said...

Being a true "southerner", from Atlanta, and having business travelled the US for more than 20 years, I know about BBQ. There all all types of BBQ depending on the region of the country you are in, vinegar taste, sweet taste, spicy, Pork, Beef you name it.... One thing this new restaurant has in common with all the others accross the US, NOTHING, If I were them, I would be ashamed to advertise myself as a BBQ restaurant. My wife and I went on Saturday nite at 7:15pm, were told by the hostess that there would be a 30-40 min wait. OK, Sat night no resevation, I'm willing to wait. We sit in the bar enjoying a cocktail and I count 12 tables empty. There are about 15 people at the TINY bar and sitting on the fireplace hearth and they are all waiting for tables. Bartender was fast and the drink was good. We were seated 10 min later and looked over the LIMITED (4 entree) menu and as our waiter, very disinterested, says that they are having a a larger menu in 4 weeks when they offically open in MAY. OK , I order an iceberg wedge, the "Big Apple Tour", 4 different types of meats and my wife oders the ribs. A couple of min later the waiter is back, and says...We don't have the "Big Apple Tour", we are OUT of sausage and brisket, I said: "since it's not even eight o'clock yet and you don't have 2 of 4 entree choices, what will all the people waiting get"? No Answer, I ordered the pulled pork. The salad came, 1/4 head of lettuse, two onion slices, two tomato slices, RANCH dressing and NO bacon that was advertised on the menu. 1/4 hour later I got cooked bacon on a plate, after salad was consumed and plate had beeen removed, but I enjoyed the bacon. Dinner came, pork was on a plate with onion rings. Pulled pork on a scale of 1-10 was a 2. Wife got her ribs, we could not tell what they were by looking at them. Meat was so over cooked it fell of the bones while they were plating into a big pile. Sweet potato fries were underdone but tasty. I had a side order of mac&cheese since another side dish, gumbo, was not available as well. Children wouldn't eat the mac&chesse it was so bad. Wife said ribs on a scale of 1-10 was a 1. Dinner cost $58 for two. ADVICE TO PITMASTER... Your directly across the street from a SUPER STOP & SHOP grocery store, go buy some sausage and brisket, put your sauce on it...no one will know, cornbread (staple of ANY BBQ restaurant), 2-3 types of BBQ sauce, put in jars on the tables and you will be good to go until the restaurant critics get to your place. We won't be back, ever.

April 5, 2010 2:39 PM

John said...

My wife and I visited Big Apple BBQ on April 2, (their second day in business) and were forced to wait for an hour because the place was so busy. We finally got a seat at one of their booths, which was nicely decorated with a country flair. Our waiter brought out the menus and offered us a choice of beverages. One thing you must try is the homemade fruit compote that they offer in mixed berry or apple peach flavor. My wife and I had two glasses of each, they were great. We ordered an appetizer of their BBQ wings and found them to be very tender, smokey and seasoned just right. Next, we had the garden salad which although was saturated with dressing, looked very presentable and the vegetables were fresh. Being a person who has tasted various BBQ in many places, I was eager to try the Gumbo, and let me tell you, it was probably one of the best Gumbo's I have ever had. It was spiced just right, not overpowering and it was loaded with sausage. My wife ordered the Sliced Brisket and the Pulled Pork on a platter with Spicy Carrot Salad and Sweet Potato fries. The brisket was tender and juicy and the pulled pork was accented with smokey flavor that was combined with their BBQ sauce, turned out to be utterly delicious. The spicy carrot salad is something new and refreshing, when I asked what was in it, the waiter said that it was a secret recipe that the owners developed in Europe. Like I said before, being a true BBQ fan, I had to order the Monster Ribs. The ribs they use are big tender ribs that when cooked correctly, they have to fall off the bone, leaving the bone soft and the Ribs juicy with flavor. Poppa Ricks Big Apple BBQ is definitely a place that I will bring my friends and co-workers to. The big screen TV adds a modern flair and allows you just relax and enjoy the great food and atmosphere, not to mention the sporting events and the concerts that they feature. I don't know about the other reviewers but I had great BBQ and I know great BBQ when I taste it. That is why Big Apple BBQ definitely hit the Bulls Eye.. Way to go guys!

April 12, 2010 10:22 PM

Stan Van Gundy Gives Players 'Dr. BBQ's Big-Time Barbecue Cookbook' To Read During Road Trip

Stan Van Gundy Gives Players 'Dr. BBQ's Big-Time Barbecue Cookbook' To Read During Road Trip

March 12, 2010 | Issue 46•10 Onion Sports

ORLANDO, FL—Continuing a tradition that stretches back to his early years with the Miami Heat, Magic head coach Stan Van Gundy routinely presents his players with classic barbecue cookbooks to inspire them and provide insights during road trips.
During the team's long West Coast swing in December, Dwight Howard was given Barbecue America: A Pilgrimage In Search Of America's Best Barbecue, while Vince Carter was seen reading Cheryl Jamison's 400-page tome Sublime Smoke: Bold New Flavors Inspired By The Old Art Of Barbecue. And in a clear attempt to get J.J. Redick to tap into the success of his Duke-playing days, Van Gundy gave the Magic guard Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, And Salsas.
But for their upcoming three-game sojourn away from the friendly confines of Amway Arena, the spiritual Van Gundy—known throughout the league as a barbecue pit master—bucked the tradition of handing out personalized volumes and made the unorthodox choice of giving all his players the same book to read: Ray Lampe's Dr. BBQ's Big-Time Barbecue Cookbook.
"Our guys need to have a singular mind-set. They need to understand the oneness that can be achieved between man and slow-cooked, mouthwatering meats," Van Gundy told reporters over three dozen hot wings at Wing Zone, a downtown Orlando eatery, Tuesday. "This book is written by a true champion, someone who can give our players the courage and insight they need to smoke an entire pig for a feast that family and friends will never forget."
"And, um, make a title run," added Van Gundy, reaching for more napkins.
Throughout his six-year head coaching career, Van Gundy has separated himself from his colleagues not just with his impressive record, but with a Zen-like commitment to getting his players to think about the world of barbecue in a different way.
Orlando Magic players have said that Van Gundy is always finding new ways to motivate his team, whether showing them inspirational footage of his 23-year-old self receiving his official barbecue-competition judge's certificate, or canceling practice altogether to take them to a classic Kansas City rib joint.
During their victory over the Lakers last Sunday, Van Gundy called a timeout for a quick meditation and breathing session, encouraging his players to remember the aroma of the plate of brisket he ate during halftime.
"He preaches patience," guard Jason Williams said. "Whenever we're rushing things on offense, he'll always tell us to slow down and imagine the poise and control it took for some of the country's greatest barbecue chefs to infuse their pork rib slabs with a handcrafted spice blend, refrigerate them in marinade for 12 hours, massage them, and then patiently cooking them 'low and slow' for another 10 hours at 250 degrees."
Van Gundy reportedly promised his team that Dr. BBQ's Big-Time Barbecue Cookbook will force them to step outside themselves and ask metaphysical questions about the cooking style, such as: What is the true difference between grilling and barbecuing? What is the best barbecue smoker to buy, and how do I use it to its full potential? When can you trust your own instincts to predict a beef brisket's marbleization, and when do you enlist the wisdom of others? And most importantly, what are the secrets to becoming a true barbecue champion?"
Van Gundy said he believes the 320-page volume will help his team reach a state of barbecue enlightenment.
"There are some parts that are a little tough to wade through, like when Dr. BBQ talks about the difference between cooking over logs and charcoal, but there's a saying: Open a book, open your mind," Van Gundy told reporters. "And I think the message of this book is that you can achieve your dreams without spending thousands of dollars on a high-end grill or barbecue pit."
"In here," Van Gundy said while holding the sauce-stained book, "are lessons they will never forget."
"It's helpful," said forward Matt Barnes, noting that the book had inspired more than a few locker-room discussions. "It certainly got me thinking in ways I wouldn't have otherwise. But I don't know if I believe in all that mumbo jumbo, especially the stuff about aluminum foil ruining the bark of the meat."
Though Van Gundy's methods have been effective, he says that he hasn't let his reputation as a pit guru go to his head. In his office, a message tacked to his wall reads: "There are no barbecue masters. There is only masterful barbecue."
"'Barbecue master' is a contradiction," Van Gundy said. "No one ever truly masters it.