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Posts Tagged ‘kentucky’

After trying to connect with a couple of our friends for a while, with whom we usually try new Mexican restaurants with, we finally got this past Saturday night lined up. Nick and his wife invited us over for dinner this time. I told him I’d make some dessert. When he asked if ribs would be an acceptable dinner my response was “RIB ME!!!” You can’t beat slow smoking baby back ribs outside in 10 degree weather. All you can do is hope your cold beer is enough to warm you up until the ribs get in your guts.

At any rate, that’s what happened. Nick smoked some ribs, his wife made a couple of sides, and I brought a cake.

He did the ribs right. Not sure what his recipe was, but he made a nice spice rub and then placed his ribs on a rack in his grill. The hot coals were spread around the sides of the grill while he placed a drip pan filled with some cider vinegar in the middle. The indirect heat kept the ribs from burning, the cider vinegar evaporated into the meat adding some flavor and keeping the meat moist, and the rack allowed the ribs to kind of baste themselves. 3 hours under the hood and they were ready to go.

After some chips, carrots, and dip (along with some alcohol), dinner was served. Nick chopped up the ribs for us and served them with some really creamy scalloped potatoes and nice buttery brussel sprouts. Good ol down home cooking. What else should have been expected from a Kentucky-boy?

I have to say, the ribs were excellent! I’m not just saying that because he’s one of the few who actually reads all of my blog posts. They really were delicious. The meat was fall off the bone tender, the spice rub and his homemade bbq sauce set off the meat nicely. My comment at the dinner table was, “Nick, I’d eat your ribs for free over paying for Honey 1 any day of the week!”.  A couple other friends were there as well and between the 6 of us we could only muster enough stomach for about half of the fair. True to his good ol boy hospitality we were sent home with a half slab. Gotta love that!

For dessert I made this Orange Kefir cake. I’ve been on a baking-with-kefir kick and wanted to continue that trend with something simple and tasty. I found this recipe by The Barefoot Contessa herself for a Lemon Yogurt Cake. All I did was substitute the yogurt for kefir and the lemon for orange. It turned out great, nice and moist while not being too sweet.

All in all, Saturday night was a tasty feast. Any time my buddy wants to smoke up some ribs I’ll be there to help polish them off.

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Last night my buddy Nick wanted to meet up for a happy hour drink. In the morning he suggested either grabbing a beer or trying a new taco joint or something, he’s a taco eating freak of nature who would hook La Pasadita up to an IV bag if he could. I had read about Lillie’s Q and was very intrigued by a BBQ place whose chef had logged time at places like Tru and Avenues and who used his grandma’s Memphis In May winning BBQ sauces. When I noticed that they served fried pickles I knew I could get Nick on board as he’s from The Muthaland, better known as Louisville, KY, where a place called Genny’s serves up frickled pickles, a dish near and dear to his tracts.

We got a table quickly as it wasn’t full yet, it did fill up shortly after we got there. The space is nice, simple, and clean. Brick walls and a nice bar, very typical of a Bucktown storefront. On the tables are the various in-house BBQ sauces. There’s the Hot Smokey, Smokey, Carolina, Carolina Gold, and Ivory. They’re all pretty self-explanatory, but we both agreed that they should tell a little about the flavor profiles. We opted to taste little dabs of each. They were all pretty solid sauces.

Of course, we started withe the fried pickles. I’m not a big pickle fan (I think my younger brother and I are the only two Jews in the world who wouldn’t slather ourselves in pickles if it were socially acceptable) but these weren’t too bad. The frickled pickles at Genny’s are thinly sliced while these were big chunks. Having been to Genny’s myself I think I agree with Nick that thin slices are better because you get a better ratio of coating to pickle. Also, these were served with their Ivory Sauce, a variation of Ranch Dressing. The proper sauce for a fried pickle should be a mixture of ranch with ketchup. All in all though, not too bad.

As we looked further into the menu we noticed a 4 bone option for the ribs. Since we wanted to try a bunch of things that seemed like a great second appetizer to share. The ribs were really good. Very tender, moist, nice subtle smokey flavor, and just the right amount of BBQ sauce caramelized on the surface. While I wouldn’t go as far as saying they are the best ribs I’ve ever had, I will say that they were damn good. Nick claims that Honey 1 has a better rib, but I’ve never tried them so I can’t comment. I will say that the ribs at Smoque are a little better than these. So, the verdict is that these are very good ribs, but not the best ribs.

For the main event we decided to try the pulled pork sandwich, tri-tip sandwich, and seasoned sweet potato fries and split everything. We got the sandwiches with the “Carolina-style” option, which is basically a pile of slaw thrown on top of the meat. The pulled pork was excellent. Very tender and juicy meat. The tri-tip, not the best. The meat was cooked properly, it just didn’t have any flavor. The brioche they use for buns had a much stronger flavor than the meat, something that should never happen with BBQ’d beef. If you take the meat out of the bun and squirt some of the Carolina Gold, a vinegary mustard sauce, all over it the meat becomes a great vessel to enjoy the sauce. Otherwise, it has no real purpose in life. Neither of the sandwiches came sauced, which is nice because you have the option of choosing the sauce that best fits your style. I thought the Smokey on the pulled pork was a great sandwich. As for the sweet potato fries, they were just your regular sweet potato fries. I will say that they were perfectly cooked, crisp on the outside and soft in the middle.

While the food was well above average I kind of expected a little more considering Chef McKenna’s background. I actually think his background was a bit of a hinderance on the food. Real BBQ is not served on brioche, and last night I found out why. The sweetness of the bread was too much for these sandwiches. A regular bun would take these sandwiches from really good all the way up to great on my scale of good to great. What do the French know about southern BBQ anyway?

We didn’t try any of their “Moonshine” cocktails, instead opted for jars of beer. They have a decent little beer list that washed all of the food down nicely.

As for the service, I thought it was fantastic. Timely, professional, not pushy at all. The place is run very smoothly.

Overall, Lillie’s Q is a really good BBQ joint but by no means a must go. If I’m walking around the area and get the craving for some BBQ I have no problems stopping in and filling my belly with their grub. However, if heading to BBQ is something planned ahead of time I’d rather meander over to Smoque. But, don’t get me wrong, there’s nothing wrong with Lillie’s Q, it’s just not an out-of-this-world BBQ experience.

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