Dads Bar B Q Vicchio Mugello Valley of Tuscany Italy

Over the years Ive written about real deal (or as close to real deal) BBQ Joints in countries outside of the United States and Canada. Ive featured BBQ spots in Indonesia, Ireland, Japan, and China.

Well now we can add Italy to the list. I share with you Dads Bar B Q which is nestled in the Mugello Valley of Tuscany.

Owners Donald and Riccardo

Theres a great piece on Dads Bar B Q by Diane de Filipi from the Napa Valley Register.

Per the article, The decor is a little Texas and a little New Orleans, with a touch of Memphis. The beef is local and organic, as is their pork from the farms of the winemaking Frescobaldi family. The sampler plate had a beef rib abundant with succulent meat that just fell off the bone; roasted pork butt, sliced thinly, incredibly tender with great juices; and a pulled pork that melted in your mouth with delicious charred crunchy bits. Homemade bread, pulled pork, a dollop of Carolina coleslaw and squirts of the table-side sauce, and I had the perfect pulled pork slider.

Diane continues, Southern-style potato salad is on the menu, as are Texas-style onion rings local sweet onions in the lightest-ever batter. One word: addictive. There are a few wood oven pizzas with names like Bourbon Street and a few pastas for those just transitioning to barbecue. The final test of authenticity was homemade hot apple pie. With a delicate flaky crust, thinly sliced apples and just the right amount of cinnamon, its served a la mode. Vanilla gelato? Nope, Ben & Jerrys. Remember, this is an American experience. Dads will even rent a mechanical bull for parties.

They are using a J & R Manufacturing smoker.

Id love to know if youve been here and what you thought about it. Please send me a photo or two of your food and Ill definitely post them.

Check out these reviews on TripAdvisor.com

You can visit yourself here:

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Kevin Gillespie My Favorite BBQ Joints Volume 28

I got a chance to briefly meet Kevin Gillespie, one of the finalists for Bravos Top Chefs sixth season, when I was working in Texas, but have always been a fan from a distance. I dig the fact that he uses sustainable (and organic) ingredients at Woodfire Grill where he is executive chef and Im definitely interested to see what happens when he eventually opens his Atlanta BBQ Joint (plans on hold per this piece).

Here are Kevin Gillespies favorite BBQ Joints in his words:

LCs BBQ Kansas City, MO
The burnt ends are the best Ive ever had in my life. They fry their French fries in lard.

Photo of LCs BBQ courtesy of Concierge.com

Arthur Bryants Kansas City, MO
Because the sauce is so distinctive. Its like nothing Ive ever had. Very thick, vinegary, spicy. Very different.

Photo of Arthur Bryants courtesy of Full Custom Gospel BBQ

Fresh Air BBQ Jackson, GA
I grew up eating here so its nostalgic. They only do a couple of things and they do them very well.

Photo of Fresh Air Barbecue courtesy of The Eaten Path

Lexington 1 North Carolina
Love the coarse chopped. Get the brown tray with extra hushpuppies.

Photo of Lexington 1 courtesy of Chules Flickr

Allen & Sons BBQ Chapel Hill
The meat is extra moist. They have a nice mix of coarsed and chopped. They season it well. The homemade French fries are fantastic.

Photo of Allen & Sons BBQ courtesy of Chapel Hill Journal

Skylight Inn Aiden, NC
Chopped, whole hog BBQ. Been doing it over 100 years. Thats admirable unto itself.

Photo of Skylight Inn courtesy of Roadfood.com

Wilburs BBQ Goldsboro, NC
Also do chicken and whole hog. My favorite thing is that they treat fried chicken as a side dish it comes with the bbq!

Photo of Wilburs BBQ

Scotts BBQ Hemingway, SC
This is a testament to a man who loves his craft. There is no reason to go there its not convenient to anything. But he sells out within hours and is only open a couple of days a week. Oh, and there is nowhere to sit.

Photo of Scotts BBQ courtesy of Time.com

JMueller BBQ in Austin, TX
This is a descendant of the Mueller BBQ family. Its an outpost in an abandoned lot. Every bit as good as the name implies. Picnic tables, Old oak trees. Get the double cut pork chops.

Photo of JMueller BBQ courtesy of Full Custom Gospel BBQ

What do you think of this list? Any of your favorites chosen by Kevin?

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Meyers Elgin Smokehouse BBQ Giveaway

The winners have been chosen for the BBQ Giveaway sponsored by Meyers Elgin Smokehouse in Elgin, Texas. Thanks to Random.org for their assistance in picking the winners and thank you to everyone that entered (we had over 535 entries).

Below are the prizes with the corresponding winners:

The first person drawn was Christopher Sorel (via blog comment) and will receive Cowboy BBQ Combo (Value $ 82.95)
Includes One slab of Meyers St. Louis-style pork ribs (2-2.5 lbs)
One 1/2 smoked Texas brisket (2-3 lbs)
Two lbs. of smoked sausage
One 16oz. bottle of Meyers Honey Mesquite BBQ sauce
One bottle of Meyers Smokehouse seasoning
One bottle of Meyers Texas Bean seasoning

The second person drawn was William Shipitalo via Faceook. He will receive Two slabs of St. Louis pork ribs, one 16 oz. bottle of Meyers honey mesquite BBQ sauce and one bottle of Meyers smokehouse seasoning. (Value -$46.95)

TEN additional people drawn are Kevin Manion (via facebook), Lance Cherniet (via Facebook), @DodgesBBQ (via twitter), Tom Watt (via blog comment), @brownkw (via twitter), @qsyourdaddy (via twitter), @GeorgiaBBQHunt (via twitter), @PlumSage (via twitter), @Nate94Z28 (via twitter), and Derek Garcia (via facebook) and each receive a BBQ Seasoning Sampler AND a Fightin Sausageheads t-shirt (Total Value $ 32.90)

If youre one of the lucky winners please contact me with your address so that we can get you your prizes. Thanks again to all those that entered and remember for the holidays you can any of Meyers Elgin Smokehouses famous sausage, brisket, ribs, sauces, and more follow this LINK

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Grilled Tri Tip Roast - The Poor Man's Prime Rib

Tri tip roast, like most good cuts of beef, doesn't require a lot of fancy seasoning. It does work well with a good marinade. And the meat can stand-up to exotic blends of herbs and spices, if you wish. However, a salt and pepper rub with maybe another ingredient or two is really all you need to complement this cut's rich beef flavor.

Below are two simple but very important tips to help you select and cook the perfect tri tip roast -- also known as the poor man's prime rib. (Note: Just search Google images if you need to see a picture of a raw tri tip roast. I'm always forgetting to take pictures of my meats before I cook 'em!)

Select the Right Grade

To really enjoy tri tip you want to select a piece that is of good quality. This means USDA Choice. Of course, if you can find and afford Prime grade, be my guest. Just don't buy tri tip that is graded "USDA Select" or is an ungraded store brand. In terms of quality, Select and ungraded store brands are your cheapest cuts of beef with less marbling than Choice grade (or Prime). Less marbling means the meat is less moist, less tender, with less flavor. In a nut shell, you get what you pay for.

Don't Overcook It!

Next, you want to be sure you don't over-cook your roast. Some people like their beef well-done. I'm certainly not going to knock anyone's personal preference. However, beef is most tender when cooked rare to medium-rare. That's just a fact. The closer you get to well-done, the less tender and juicy the meat will be. Translated, that means the meat will be tougher and drier.

Also keep in mind that you really shouldn't try to cook tri tip (or any other thick or large cut of meat) solely based on what the clock says. Time is just one variable and there are many others.

For example, the size and thickness of each piece of meat varies and impacts cooking time. The starting temperature of the meat when you began cooking it is another factor (e.g. was the meat at room temperature or taken straight from the refrigerator?). Even how each BBQ grill/smoker heats-up and holds heat affects the end result.

So really, any stated length of time for cooking meat is actually just a general guideline, but still a helpful one for use as a point of reference. For fail-safe results, though, use the meat's internal temperature as your guide:

• Rare: 120-125F
• Medium Rare: 130-135F
• Medium: 140-145F
• Medium Well: 150-155F
• Well Done: 160-165

This is why a good instant read food thermometer is such an important tool to have for indoor and outdoor cooking alike.

Anyway. Here's a great recipe I use for grilled tri tip roast that's really simple.

Grilled Tri Tip Roast Recipe

Prep Time: 45 min
Cook Time: 35 min

Total Time: 1 hour and 20 min

Ingredients:

• 2.5 - 3 lbs Tri Tip Roast
For Rub:
• 1 Tbls Koster Salt
• 1 Tbls Granulated Garlic
• 1 Tsp Granulated Onion
• 1 Tsp Fresh Ground Black Pepper
• 2 Tsp Oregano (optional)
• 1/4 Tsp Cumin (optional)

Directions:

1. Rinse your roast in cold water and season it generously with all of your rub.
2. Cover the roast and let it come to room temperature (approximately 35-45 minutes).
3. Next, get your grill ready by setting it up for 2 heat zones -- one side with charcoal for direct heat/searing and one side without charcoal for indirect heat/cooking.
4. On the side of your grill with charcoal, get the temperature up to about 425 degrees.
5. Sear your tri tip roast for about 3-5 minutes per side.
6. Next, place the roast on the side of your grill with the indirect heat and continue grilling it until it reaches your desired internal temperature.

I strongly suggest grilling your roast to medium rare. That means taking it off the grill when it reaches 130F. As it rests, the carry-over heat will cause the internal temperature of the roast to rise another 5F for the final temperature of 135F, which is medium rare perfection.

Important: Before cutting into your tri tip, be sure you've let it rest for a total of 10 minutes. This will allow the meat fibers to relax a bit and its juices to redistribute throughout the meat, making it more moist and tender. ALSO, when you do slice your roast, make sure to cut against the grain of the meat which will make it easier to chew.

Top of Tri Tip Roast

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JNJ Bar-B-Que and Burgers Photos

My second stop on my 6 LA BBQ spots in a day was JNJ Bar-B-Que and Burgers on West Adams, just a few miles from Phillips Barbecue.

Review to follow, but here are the first photos:

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Ardie A. Davis My Favorite BBQ Joints Volume 29

Youve got to be excited when someone as influential in the world of BBQ as Ardie Davis agrees to contribute to your weekly feature, My Favorite BBQ Joints. Its truly an honor and I cant thank him enough for taking time out of his busy schedule to be a part of my site. What I like most about his list is that he gave me specifics on the BBQ items he likes best and focused on a list of his favorites no matter if they were a chain or not. People do tend to lean towards what would leave the best impression on readers when Ardie shoots straight as to what he actually likes.

If youre not familiar, Davis founded the Diddy-Wa-Diddy National Barbecue Sauce Contest in his backyard in 1984 (it was later renamed the American Royal International BBQ Sauce, Rub, & Baste Contest once it became part of the American Royal). He is also the author of the official judges oath that is taken at all competitions sanctioned by the Kansas City Barbeque Society and writes a monthly column in the National Barbecue News and the Kansas City Bullsheet, which is the official newspaper of the Kansas City Barbeque Society.

Here are Ardies favorite BBQ joints in his own words:

So much barbecue, so little time, comes to mind when Im asked to name my favorite barbecue joints. Ive been to many, but by no means all of the more than eight thousand joints that specialize in barbecue in the USA. My list is a snapshot of what Id love to have for lunch today. Other places may be added as time goes on, and no doubt Ive missed some excellent establishments. I look forward to experiencing many more really great places. My list is not prioritized from number one favorite, on down. It is like the FBIs Ten Most Wanted list. All are wanted in whatever order they can be captured. I like all of these bbq joints in no particular order. Here goes:

Arthur Bryants KCMO Brooklyn Street location beef & rib combo with fries
Oklahoma Joes KC KS 47th Avenue location Carolina Pulled Pork Sandwich; Z-Man Sandwich; ribs; fries
Jack Stack KCMO Freight House behind Union Station wood-fired grilled steaks; prime rib; Denver lamb ribs; pulled pork or burnt end-stuffed baked potato; cheesy corn bake
BBs Lawnside KCMO chicken, gumbo, beans, beer & blues
Johnnys Mission KS ribs; beef on white with seasoned fries, beans
Big T KCMO sausage & beans
Smoki Os St. Louis MO pig snoot & rib tips
Charlottes Rib St. Louis MO ribs, pork steak, fries
Head Country Ponca City OK brisket, ribs, beans
Iron Works BBQ Austin TX brisket, beans, chili
Smittys Market Lockhart, TX brisket, beans, coleslaw
Louie Mueller Barbecue Taylor TX brisket, beef ribs, spareribs, original sausage; pinto beans and a frosty Lone Star Beer
Coopers Llano, TX sirloin steak; brisket; sausage; pinto beans
Rudys Leon Springs TX brisket; spareribs; sausage; beans; cold beer in a longneck
The Salt Lick Driftwood TX ribs, brisket & beans
The County Line on Bee Cave Road Austin TX beef ribs, spareribs, beans, bread pudding with whiskey sauce
The Bar-B-Q Shop Memphis TN bbq spaghetti
Paynes BBQ Memphis TN chopped pork sandwich, coleslaw, fried pie
A&R on Elvis Presley Boulevard, Memphis TN pork sandwich, fried pie
Cozy Corner Memphis TN Cornish hen, ribs
Toms BBQ & Deli Memphis TN rib tips, rib tips & rib tips
Johnny Harris Savannah GA Brunswick Stew; fried green tomatoes; 1924 Salad; bbq combo platter
Maurice Bessingers Piggie Park West Columbia, SC Little Joe Pork Sandwich; Carolina Hash over Rice; hushpuppies
Allen & Son Chapel Hill, NC chopped pork, coleslaw, cobbler
Stameys High Point Road, Greensboro NC chopped pork, coleslaw, beans
Bs Barbecue Greenville, NC chicken, pulled pork, coleslaw
Kings Kinston, NC pig in a puppy
Skylight Inn Ayden NC chopped pork with cracklins & skillet cornbread
Speedys Barbecue Lexington, NC chopped pork, slaw, beans, & banana pudding
Righteous Urban Barbecue NYC fried green tomatoes, bbq ribs
Boneys Denver CO pulled pork, ribs, collard greens, hush puppies
Daddy Bruces Boulder CO ribs & beans
Arapahoe Caf & Pub/BonnieQ BBQ Dillon CO ribs, Firecracker Coleslaw, beans
Big Papas Littleton CO bison ribs, bbq beans, mustard greens, sweet potato casserole

Ed Mitchell in eastern North Carolina wherever Ed is cooking whole hog, I want to be there. He is no longer at The Pit in Raleigh. I dont know where he has settled for his next venture.

Places on my to-do list
Melvins Charleston, NC
Big Bob Gibson Decatur, AL
Tin Roof BBQ Hoover, AL
Sorry Ass Wilsons BBQ Homewood, AL
Bob Sykes Bar-B-Q Birmingham, AL
Golden Rule BBQ Irondale, AL
Whole Hog Caf Little Rock, AR
Jones BBQ Marianna, AR
Bigmistas Barbecue Los Angeles CA
17th Street Bar and Grill Murphysboro, IL
Bogarts St. Louis, MO
Swinging Door Bar-B-Q Richmond, TX
Dinosaur Syracuse, NY
Holy Hog Tampa FL
Scotts Bar-B-Q Hemingway SC
Smoque Chicago IL
Sweatmans Bar-B-Que Holly Hill SC
Curtis 9th Wonder of the World Putney VT

What do you think of his list? Have you been to any (or perhaps all) of his picks? What BBQ joints on are your must visit list?

Heres some additional info on Mr. Davis:
Ardie A. Davis, aka Remus Powers PhB, was teethed on rib bones in Oklahoma City. His dad, Art Davis, taught him how to barbecue in a hand-built homemade brick pit in the backyard. After leaving Oklahoma for college and a varied career as a teacher, community organizer, & YMCA executive in eastern Iowa, Freeport NY and New York City, respectively, his barbecue career was reignited when he moved to Kansas City, his home for the past 35+ years. In 1984 he launched a national barbecue sauce contest in his backyard patio. Three years later the Diddy-Wa-Diddy National Barbecue Sauce Contest merged with the American Royal Barbecue, where it was renamed the American Royal International Barbecue Sauce, Baste & Rub Contest. He became a charter member of the Kansas City Barbeque Society (KCBS) in 1987 and served three terms on the board of directors. He is a board member emeritus and was inducted into the KCBS Hall of Flame in 1992. Davis proposed a Certified Barbecue Judge (CBJ) program and curriculum while on the board. After the board adopted the proposal, Davis and Ed Roith developed the CBJ curriculum and conducted the first series of classes. He penned the Official KCBS Judges Oath, adapted from the original 1984 barbecue sauce contest oath. In keeping with a longstanding tradition, Davis as Remus Powers PhB administers the judges oath at the Great Lenexa BBQ Battle, the American Royal Barbecue, and the Jack Daniels World Championship Invitational Barbecue. When invited and his schedule permits, he administers the oath at several other contests in any given year.

Davis most recent books are: 25 Essentials- Techniques for Grilling (The Harvard Common Press, 2009); 25 Essentials- Techniques for Smoking (The Harvard Common Press, 2009); Americas Best BBQ, with Paul Kirk (Andrews McMeel, 2009); 25th Anniversary Kansas City Barbeque Society Cookbook, with Paul Kirk & Carolyn Wells (Andrews McMeel, 2010); Americas Best Ribs, with Paul Kirk (Andrews McMeel, 2010).

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Grilling Pork Loin Roast is Easy as 1-2-3!

My Grilled Pork Loin Roast

Grilling pork loin roast really isn't hard at all. In fact, cooking one until it's dry-to-death or juicy and tender requires nearly the same amount of effort. The end result is, for the most part, determined by cooking time and temperature. But those two factors are only part of the equation.

The real secret to grilling pork loin roast is (drum roll please): Brining.

Actually, the benefits of brining are no secret at all. Brining adds moisture and flavor to your meats and is excellent for lean cuts like pork loin roast. This fact has not gone unnoticed by the producers of pork.

The National Pork Board states that most consumer pork cuts are, on average,"16 percent leaner than 20 years ago and contain 27 percent less saturated fat". Of course, this is a good thing. However, the downside is that there is some loss of the flavor and moisture that fat provides.

To compensate, pork producers are supplying consumers with pork that has been "enhanced" with a solution that includes water and salt. This process delivers a result very similar to brining.

Sometimes additional flavorings and spices are used for enhancing meat. Corned beef brisket is just one example.

Now obviously, purchasing enhanced meat is a matter of choice. However, when selection is limited, enhanced meats are a viable option, especially for grilling pork loin roast.

Since the intent of this website is to provide you with easy BBQ recipes, I'm going to start with a recipe featuring an enhanced pork loin roast, as these are readily available in many supermarkets and very easy to prepare.

What you'll need:

1. 2-4 pound enhanced pork loin roast
2. 6 garlic cloves
3. 2 tablespoons oil
4. BBQ rub*
5. Mesquite or Apple wood chunks (2-3 large chunks)
6. Charcoal
7. Large plastic storage bags

*Note: The type of BBQ rub you use for grilling pork loin roast, at least in this case, will depend on the sodium content of the roast. Simply check the nutrition label. Some brands of enhanced pork loin roast have as much as 220 mg of sodium per serving, while others contain significantly less. If you choose a roast that already has enough salt, use my low sodium BBQ rub to add flavor without the salt. The point is: pay attention to the sodium content when choosing a BBQ rub for grilling pork loin roast that has been enhanced.

Preparing Pork Loin Roast

Half of a pork loin roast with garlic inserted

Step 1: Peel and cut garlic cloves in half, length-wise.

Step 2: Remove roast from package, rinse well and pat dry.

Step 3: Cut slits in roast that are about 1/2-inch long and 1-inch deep. Insert garlic inside slits (see/enlarge picture to the right).

Step 4: Rub roast with oil, apply BBQ rub, and refrigerate overnight in plastic storage bag.

Grilling Pork Loin Roast

Now it's time for the fun part - grilling your roast.

First, take the roast from the refrigerator and let it stand at room temperature for about 30 minutes.

In the meantime, prepare your grill for indirect grilling over medium high heat (400F). Indirect grilling just means placing your coals on one side of your grill and your meat on the opposite side. Or you can bank your coals against both the left and right sides of your grill, while placing your meat in the center.

Once your grill preheats to 400F, place your roast on the grill and sear it over the hot coals for a few minutes on each side. Then move the roast away from the direct heat of the coals to finish cooking.

At this point, add a chunk of the wood to the coals and close the grill. Add a wood chunk to the coals every 15 minutes.

For grilling pork loin roast, the rule of thumb is cook 20 minutes per pound. So you'll cook the roast for 45-60 minutes. Once the roast reaches an internal temperature of 145F, remove it from the grill - it's done. Cover it and let it rest for 10 minutes before slicing.

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