Foodie Alert:: Zingerman's BBQ Dinners

[filkertom]

There is a restaurant in North Carolina called The Pit.

They have some of the best damn barbecue on the planet. I am going there at least once during NASFiC. The pit master, Ed Mitchell, defeated Bobby Flay during one of Flay's celebrated "throwdowns".

He's also the guy who taught the folks at Zingerman's, here in Ann Arbor, how to make whole-hog barbecue.

Well, sir, in two weeks he's coming back. He's gonna spend three days preparing the food for True 'Cue: Zingerman's Fifth Annual BBQ Buffet.

Tuesday, July 6, and Wednesday, July 7, 7:00-10:00 p.m. Menu the same both nights. $45.00. Just click on that link above and look at that menu.

What do you like at a barbecue? I love Zing's whole-hog pulled pork. Their dry ribs are fantastic. Same on both counts with Red Hot & Blue, with an additional shout out for their sausage (the sausage & cheese appetizer platter is an excellent thing to share). A good beef brisket is nice, and the Southeastern chain Sonny's has very good shredded beef. Chicken doesn't do as much for me, but I won't turn it away. Baked beans are a must; good cole slaw as well, though less so. Sauteed greens are appreciated. And corn bread and sweet biscuits. And some banana pudding (with real vanilla wafers only, please) to finish it off.

Comments

[trektone.livejournal.com]

Oh oh oh oh oh oh oh!

I would SO be there if I was a local. Maybe I should plan a Michigan trip around this event. After all, I did have mbumby take me to the various Zingerman's locations, including the bakery and the ice cream/cheese shop, the last time I was there.

[huskiebear.livejournal.com]

Didja get the World Tour T-shirt? ;)

[trektone.livejournal.com]

Yes:

[netpositive.livejournal.com]

Ooh, I see he has Eastern North Carolina style, my faaaaavorite. I never thought I would like vinegar so much.

[filkertom.livejournal.com]

That's the stuff they have every day at the Roadshow (the attached trailer that acts as their drive-thru window). The sammich is $5.83 with tax, and it comes with an amazingly tasty mustard slaw (literally, the food that convinced me to like mustard), either on the sammich or on the side. And if you ask for extra of the slaw or pulled pork, they'll usually give it to you without charging extra.

[technoshaman.livejournal.com]

The pulled pork is de rigueur.... my ex mother-in-law had a recipe and technique for "dry" ribs that made'em come out like wet. My favorite thing at Sonny's (ha! didn't know you knew them!) is the barbecue chicken... and Sonny's salad bar isn't to be pooh-pooh'ed, even for a devoted carnivore. And, yes, BANANA PUDDING!!! (/cookie-monster) Or pecan pie.

Didn't know you were such the BBQ devotee; if'n you get back out here sometime we'll see about taking you to Jones' or Three Pigs... or, hey, you like alligator? If you do.. or if you don't know yet... we'll go to Casper's. "Put some South in your Mouth." (He also has good ribs and such...) And they have the real banana pudding, too. OMG.

[filkertom.livejournal.com]

Oh heck yeah. It was Red Hot & Blue that really showed me what BBQ could be. Can't wait for Raleigh NASFiC.

Across the parking lot from Zing's Roadhouse is another upscale place called The Quarter Bistro. They've got excellent southern cooking as well, focusing on New Orleans-ish. (Their house salad features lovely bitter greens, walnuts, halved grapes, dried Michigan cherries, a lovely vinaigrette, and about a two-inch oval cracker made entirely of melted Parmesan Reggiano. Om nom nom.) They have alligator, and I tried it, and... it really did taste like chicken. :)

[wingus.livejournal.com]

I think I've mentioned before in a previous barbecue topic that we got a great place around here called Whole Hog Cafe, who have a number of trophies from winning a few times at the Memphis in May National Barbecue Cooking Contest. They got some awesome stuff all-around, but I really love the beef brisket.

I'm generally not big on slaw unless it's on a sandwich, or too big on baked beans either - but I like their beans. I believe they put some of the pulled pork in 'em, makes 'em better. I just wish they served fries. I think they recently became a private club, though, so I dunno if I'll be going back anytime soon.

[nagasvoice.livejournal.com]

Oh boy, they give great food pron! Their descriptions are to die for.

[filkertom.livejournal.com]

Zing's is the best at that. The co-owner and front man, Ari Weinzweig, is a gifted storyteller, and he makes the food sing.

[selenesue.livejournal.com]

I wish I could go for a Zingerman extension course. Sigh.

I am keen on pulled pork, mostly because it's pig without having to fight too hard. :-)

I'm still working on The Perfect Cole Slaw. Nobody but me seemed to like the peanut version, which makes me sad. A Curry version went over well at a grill-in last weekend.

[huskiebear.livejournal.com]

I SO want to do one of their Bake-cations (http://www.bakewithzing.com/bakecations.php) next time I have a spare $500 lying around... :P

[selenesue.livejournal.com]

Whimper. You'd think there's something like that closer to home, but L.A. seems to have Cordon Bleu or nuthin'.

[trektone.livejournal.com]

When I was there at Bake, I spoke with the program manager and baking teachers. When I told them I was from the SF Bay Area, they asked if I'd tried baked goods from a number of places ... and I was able to say "yes" to all of them. :)

[joshuwain.livejournal.com]

Ahhh...!

Were that I was visiting that portion of the country. I've not been to a whole-hog pig roast in many, many years: not since I was a teenager.

But you ask for favorite Bar-B-Que and grilling dishes?

In my mind, a great, dry-rubbed pork shoulder is king with sides of grilled leeks (or long onions) and tomatoes.

Mmm... I can smell it, already!

Damn: I just ate lunch and I'm hungry already.

Yours,
Sylvan (Dave)

[bayushisan.livejournal.com]

I like Red, Hot and Blue's pulled pork & pulled chickenm plate with a pair of baked potatoes and sweet style sauce. mmmmmmmmmmmmmmmmmm Sweet sauce, *drool*

Anyway there used to be a place in Missouri called the Rolla Smoke House that had excellent food, went out of business though.

[catnip13.livejournal.com]

These: http://blog.fatfreevegan.com/2007/05/barbecued-seitan-ribz.html

With my homemade cherry-chipotle BBQ sauce.

[alverant.livejournal.com]

Personally I'm not too big on BBQ. (it's the liquid smoke mostly) But I love grilling. The dry rubs sound good. I remember Buffalo Wild Wings introduced some dry rubs on wings. The Desert Heat is pretty good. This place sounds fantastic. If I ever go down to that corner of the nation, I'll try and visit.

As for Throwdown, I used to not like it because it appeared Flay won too often (and ambushing someone for a contest seemed unfair). Then I noticed on Wikipedia that he has about a 1:2 win:loss ratio (he loses twice as often as he wins). Then the show got more interesting. What can I say, it's nice to watch him loose after playing a dirty trick on someone.

[terriwells.livejournal.com]

I'm a fiend for baby back ribs. That's what barbecue means to me. There's a place near me called the Oakwood Grill and Smokehouse that does a yummy set of ribs. I *have* to order the half rack because the full rack is too big.

I'll be at the Raleigh NasFic, too, Tom; maybe we'll see each other there if things aren't too crazy.

[zenturbo.livejournal.com]

Just made my reservations for Wednesday night. I am so looking forward to it.

[gorgeousgary]

I am going there at least once during NASFiC.

So will we, I believe. We shall have to coordinate BBQ missions. 8-)

[peachtales.livejournal.com]

Goodness, that sounds fantastic! Generally speaking, I tend to be a fan of beef brisket, but pork is good too.
BBQ Revue here locally makes nice dry ribs, but take them home and use your own sauce, if you want some. Theirs is not so great.

On the subject of Bobby, I am always happy to hear that he's been "Flayed". He is such an ass. :P
I visited Lynn's Paradise Cafe in Louisville with a local friend a couple years ago, and the food was fantastic. I believe he got his behind kicked there too. :D