In Search of Beef Ribs

In Search of Beef Ribs

Someone needs to explain to me why the vast majority of BBQ joints in the north east sell only Pork Ribs, in fact Beef Ribs are so rare that I had to do a google search for BBQ Beef Ribs and weed thru the menus of the few places that showed up to find what I was looking for.  Beef Ribs are synonymous with the state of Texas, so when my google search brought up a place called the Texas BBQ Company in Northborough Massachusetts, I knew my searching was over.

Before we get to the food, let me give you a little lesson about Texas BBQ.  If you have not been to Texas, you have to put it on your bucket list.  As a BBQ fan, and you are, why else would you be reading this drivel from me, you owe it to your taste buds to make a pilgrimage to the state of BBQ, however, proper planning is a must as there are 4 very different styles of cooking BBQ in Texas.

Roughly broken out as Central Texas Style (the best and what The Texas BBQ Company is all about), and East, West or South Style.  Each has it's own special flavors and methods of cooking.  Eastern Style is marinated meat that literally falls off the bone when it is served.  The East Texas marinade is usually a tomato based sweet sauce and the meat is slow cooked.  In the West you will find what is popularly know has Cowboy Style cooking.  In Western cooking the meat is cooked directly on the wood, usually mesquite.  The food is seared to perfection and the cuts are hearty enough to satisfy a hard working Cowboy after a long day.  Southern Texas Style is your choice if you like moist sweet meat, as they use a molasses based sauce that is so thick and sticky it makes a shell around the meat
keeping the juices in.

The Texas BBQ Company features my favorite Texas Style (Central) and I will explain why.  Since we are in Massachusetts, and my regular readers are waiting for my musical insertion, I figured I would use Aerosmith who said "Let the Music do the talking".   In Central Texas Cooking, they let the meat do the talking, and at the Texas BBQ Company, the meat not only talks, it screams like Steven Tyler used to back in the 70's.    The meat is dry rubbed, usually with nothing more than salt and pepper and cooked on indirect heat provided by woods like pecan and oak (as well as others).  This style of cooking makes the need for BBQ Sauce non existent.   At Texas BBQ the sauce is there on the table if you want it, but at the risk of sounding like your mother when you salt your food before you even tasted it, do not just pour on the sauce, take a minute to savor the flavors that these

master BBQ chefs have put on your plate. 

I had my order of 3 Beef Ribs served hot and delicious and when the plate was put in front of me, it
was like sticking my head in a smoker (yes, I have).  The aroma of the meat wafted in the air and my mouth began to water instantly.  Meaty and huge, three ribs was enough (OK maybe I am exaggerating a little here just in case my Cardiologist is reading this), you can opt for the 7 rib platter if your in better health than me, but you had better be hungry because The Texas BBQ Company does
not slouch on portions!  Along with my ribs I chose Texas Toast (the other option was corn bread), cucumber salad that was loaded with fresh dill weed and to date ranks as the best tasting cucumber salad I have ever had, and fried okra that was so lightly breaded we ate them with our hands like
you would a bowl of popcorn. 

My dining partner ordered the Burnt End Brisket Platter and if there was a dish to compete with my ribs, this was it.  Think of the last brisket you had, now cut it into a slab thicker than a 1/4"  Could you cut it with a fork?  A note to the restaurant owner, don't bother sending out those sharp knives, they are not needed.  I bet you are wasting money washing unused knives all day long.  Check out the Bone Bag Facebook page @The Bone Bag for a video of this fork tender master piece.  Paired with Mac and Cheese and Cornbread, the brisket platter is a must have.  Remember what I said about the smoke flavor of Central Texas cooking?  This is a prime example, the sauce is there as a compliment only.  At the risk of sounding like my mother, who used to say "don't salt it until you taste it", do not pour sauce on this brisket until you've cut it with your fork and had a chance to savor the amazing flavor of the meat on it's own.  I bet they fill the sauce bottles once a month!

The Texas BBQ Company pays homage to the great state of Texas in its food as well as it's atmosphere.  The place is adored with Texas memorabilia but as a football fan I was surprised to not see any references to "Americas" team until I had to use the rest room and there it was on the door, "Cowboys".   I'm sorry, I couldn't resist and I know what your thinking, damn New England fan, well truth be told I am a Saints fan, so laugh if you must.  No matter who you root for I strongly suggest a trip to Central Texas and if the travel is an issue for you, then take a drive on Rt 20 in Northborough MA and look for the Yellow Sign with the Long Horn Steer on it and you have arrived.  Ya'll need to try this place.  Hook em' horns!

Seasonal Somethin's

Seasonal Somethin's

Massachusetts is bisected by two major thoroughfares, the Mass Turnpike made famous by James Taylor when he sang of the snow covered roads from Stockbridge to Boston.  The second is known by a few different names, the Mohawk Trail, Rt 2 and Johnny Appleseed Road.  Today's visit was along Rt 2 were we headed out to try some "Seasonal Somethin's" at the @435BarandGrille in Leominster, MA

Leominster is said to be home to Johnny Appleseed, the guy who walked the area that is now Rt 2 tossing apple seeds from his leather satchel that would one day become the orchards that make this part of the state a must see in the autumn months.  Leominster is known as the plastics city and is  home to the original Pink Lawn Flamingo! (Come on do not pretend you do not know what that is or tell me you didn't know someone who had one on the front lawn.)  It was inside one of these old mill buildings that the 435 Bar and Grill was born.

Now before my smoked meat eating minions start to complain about this edition, let me explain "Somethin" to you.  The summer in New England is the time when chefs from all the fancy restaurants go a little crazy with the heat, or as Lou Reed said, they Take a Walk on the Wild Side.

The 435 is a great example of what I am talking about.  Year round this beautiful spot is loaded with people drawn to the almost 50 seat bar that boasts 6 TV screens and the amazing selection of foods served up by some of the nicest waitstaff's and bar tenders in the business.  You want a glass of red wine and a thick juicy fillet cooked to perfection, you will get it here!  However, every summer "Somethin" happens and the chef goes a little wild.  They roll out the "Seasonal Somethin's Menu" and the Bone Bag decided we must go try it out.

All of these fancy chef's have a dark smoke filled side, they just don't show it often.  After months of
forming Charcuterie boards, tossing fig and goat cheese salads with quinoa, and finding new and exciting ways to serve Kale, these men and women just need to take a walk on the smokey side, and the meat eaters go do ta do ta do ta do.....

The Special "Somthin's" included Slow Roasted Racks of tender and meaty smoked ribs with a warm BBQ glaze that was just the right combination of sweet and spice to accent the meat.  Served with fresh cut thick fries and a cold slaw, it made you think of a true BBQ Smoke House.    For a little more backyard BBQ flavor you may want to try the Dirty Dog, a Kobe Beef Hot Dog topped with Peppadews, Pickles, Aioli Mustard and Crispy
Potato Strings.  This dog rocks!

The menu also has BBQ Ribeye Baguettes, Firecracker Chicken and BBQ Steak Tacos, but the dish of the night was "somethin" they call the Mac Attack.  They start with a fresh cavatappi pasta, all nice and curly and they drop a generous portion of moist and tender pulled pork right on top.  Now here is where the dark side comes in, the pork is seasoned to perfection but not like any I have had before, for one thing, it is not red.  They use a house made White BBQ Sauce that is oozing with butter and Parmesan cheese.  This white sauce clings all over the wrinkled cavatapi and forms a nice little puddle in the bottom of the plate, just begging you to dredge those last slices of bread thru.  I like to think I am doing the dish washer a favor by getting all that gooey cheesey BBQ sauce off the plate, it's the least I could do.  This is not your mothers Mac and Cheese, it is a twist that only the Heat of the Summer and a chef that has the smell of Wood Smoke as cologne, could make happen.

If your near to Leominster, you should go, they are located at 435 Lancaster Street.  If the ride is to far, check out your local spots for their version of "Somethin Special"  Go ahead indulge in the insanity that only pops up in the summer heat.  When these chef's let loose, "somethin" good is bound to happen.

Big Country

Big Country

Remember the band Big Country?  " In a big country dreams stay with you...." 
The beauty of this country we live in is that we are free to roam where we want, settle down for a while and if we feel like it, pack up and move along. 

The Bone Bag is like the roaming gnome, only a lot bigger with an insatiable appetite for smoked meats, so it was a no brain-er when I heard about these people from Texas who decided to bring Southern Smoker Magic from the plains if Texas to the Seacoast of New Hampshire.  Thus this morning we set of in search of @ Goody Cole's Smokehouse and Catering Co. in Brentwood NH.

The first thing you will notice is this awesome sign proclaiming Goody Cole's Roadside BBQ Joint.  I ask you, how could you not stop at a place that freely and openly calls themselves a BBQ Joint?  This is not no Restaurant (were the hell did that u come from anyway) or "Boutique" shop, oh no....this is a Joint.  And who doesn't like a good joint now and then (OK just a play on words, i get high on wood smoke and meat grease).

My dreams from this trip will stay with me for a long time.

This place is the dream of a Texas women and her "Southern by Marriage" husband who decided to chuck the corporate world a try their hands at smoking some meat.  The southern taste has been brought to life here on the sea coast of New Hampshire and they even mix in a little Cajun twist with sides of Jambalaya.  License plates from around the country (and Canada) cover the walls and slants of the restaurant, red and white checkered table cloths cover the inside tables and a really nice out door seating area is placed along side the road, as an added incentive to pull over now!

The food starts on a massive cooker able to hold over 1,200 lbs of meat at one time.  Stoked with

only hickory wood, it is the first thing you smell when you exit your car and the aroma leads you by your nose straight to the giant chalk board the proclaims the days smoked delights and practically screams at you to try everything!  The meat is smoked for 12 hours, the southern way, low and slow and all of the sides are made fresh in house.  This joint is the joint that all other joints want to be like.

My meal consisted of 3 huge St Louis Style dry rubbed ribs and a 1/4 pound of the most amazing smoke turkey you will ever have.  Take a look at the picture, they slice this bird about 1/4" Thick...you think they are afraid of the bird being dry?  Not a chance, no thin slices here, you get the real deal and every bite is bursting with hickory smoke flavor.  My sides were baked beans and jambalaya.  For those of you who know me, my heart belongs to New Orleans and any place that sells jambalaya has got to be good, right?  I have to admit, this was a first for me, I have not found this offered as a side at any BBQ place yet and you will be so so happy that I did, because when you go, you simply must try it or some bad voodoo Cajun shit with fall
upon you.

My partner in smoke had a beef brisket sandwich with a side of mac and cheese.  How do I know that here meal was great, when I saw her toss the bun aside and dive into the meat I knew we had something here.  This brisket was so moist and juicy that it needed no sauce at all.  Have you ever had burnt ends?  This sandwich was filled with the burnt ends as well as the moist meat.  It simply was the best tasting brisket we have had in a long time.  On a score
of 1-100 I would give them a 150 on the brisket!  They also have on the menu, brisket chili, which means I will be back, just not on a hundred degree day!

On the wall by our table was a story of Goodwife Cole, a three times accused Witch from New Hampshire.  Not sure if this is where the name came from but since we mixed in some Cajun spice I guess it fits that the place "could" be named after an accused witch.  She was never convicted but the story tells of her death and subsequent burial ( I wont ruin the story for you, look it up, but it would have been more fitting if she was burned at the stake above hickory logs).  She wasn't, alas but you will be forever dreaming of smoke and brisket after a visit to @ Goody Cole's Smokehouse and Catering Co. in Brentwood, NH.

Please continue to send us suggestions on places to go and try via our Facebook @ The Bone Bag or Instagram @bonebagmatt  pages.
Smoke you next week! 

Independence Day Part 2

Independence Day Part 2

Well it is the Sunday after the Independence Day Holiday and The Bone Bag wanted to share your pictures and stories of how you spent your holiday.  I don't know about you all, but to me a holiday that lands on a Wednesday is as good a reason to take a week of as any I can think of. 
Independence Day has always been a special holiday for me and my family.  My son and my uncle are  Marines, my father in law Navy and many of my friends have served our amazing country in one way or another. This holiday is for all of you and I thank you from the bottom of my heart, you all are the reason we got to spend our days with family, friends and outdoor cooked meat!

My day was spent on the shores of beautiful Moosehead Lake Maine, were my aforementioned Father in Law, at 86 years young, had made a beer and soy brine and soaked whole chickens to

prepare them for his open fire.  I am sure many of you have injected meat prior to cooking, he used a method that was new to me but so simple I had to share it.  Prior to dropping the chickens in the brine, he peppered them with wooden tooth picks.  So many, in fact that I thought we where having porcupines for dinner.  The tooth picks acted like hundreds of little wicks grabbing the brine and pulling it into the meat.  So simple a method I was amazed I had never thought of it and boy oh boy did it work.  The flavor of the brine

permeated the chicken  so much more than simply injecting it into a few spots could ever do.  Slow smoked over an open fire for about 2 hours, the birds were golden brown on the outside, moist and tender on the inside.  I suggest you all give it a shot. 

Thank you to everyone who sent in your pictures and stories, everyone mentioned here or shown in pictures will be sent a Bone Bag hat as our thanks for taking part in the excitement of outdoor cooking and family fun on Independence Day 2018. 

Pig was the meat of the week, almost 80% of those who wrote in told me that they were cooking and smoking various cuts of pork and several went whole hog by cooking, well, the Whole Hog!  Jimmy Buffet once said that the Cheeseburger was the American Creation on which he feeds, and he was right as lots of you went at it with Burgers and Dogs.  I know, kids just do not appreciate the fine art

of smoked meat but truth be told, ole Jimmy was right, who doesn't like a big juicy cheeseburger once in a while? 

Bill in Arizona told me he spent his day with his 98 year old
veteran father and together they made his dad's famous pulled pork with a Tex Mex twist, they hang whole jalapenos on the butt while it is smoking and pull them apart along with the meat.  I am told the smoked pepper flavor is one I would not forget and I do plan to try.  Justin and Harold each cooked whole hogs and Jessica sent me in a picture of her patriotic dessert.

My favorite story was sent to me from Dan in that hot bed of BBQ Brooklyn NY, who tells me of a mini BBQ cook-off his family holds each Independence Day.  While people by the thousands, just a short drive away from Dan's home, are literally stuffing their faces with hot dogs, he is a purest and brings calm to the Borough by filling his neighbor hood with the smoke we all love.  Each member of the family brings a different meat to smoke and the event starts early in the morning and culminates with fireworks and an award given to the best dish of the day.  This year's winner put a new twist on a

Brooklyn staple by smoking a whole pastrami over maple chips and serving it with a warm horseradish and mustard sauce.  Dan is getting 2 hats, one for the winning cook.

The winning beer of the week was Budweiser's Freedom Reserve Lager, it seems many of you took the occasion to try this beer out and what a great day to do it.  Did you know that this beer is made using hand written notes from George Washington himself?  The beer is exceptionally good and the fact that some of the proceeds go back to Folds of Honor make it a winner to the Bone Bag.

Happy Birthday America, thanks for sharing and thank you again to all who serve.