Plum Sauce

396.  Summer bbq is a favorite for our family and ribs on the grill tops the list.  Last year I ventured into creating a blackberry bbq sauce for ribs and we loved it.  So, last week when plums began to come into harvest in California, I was fortunate to be the receiver of several pounds of fresh picked plums.  Several cups of small wild plums and several pounds of red plums.  Ribs were on the menu for Father's Day and a Plum BBQ Sauce was in the works.  Here is my process and recipe...

The consistency of the sauce will thicken the longer you simmer it.  You want it to be thick enough to stick to the ribs.  

The flavor was tangy, fruity and savory and complemented the ribs very well.  Serving this sauce with goat cheese or blue cheese on a salad or stuffed in a mushroom was perfect.  This experiment payed off so well.  Thanks Teri for the plums!!

"When the old plum tree blooms, the entire world blooms."

~ Ancient Proverb

"The rose is a rose, and was always a rose. But the theory now goes that the apple's a rose, and the pear is, and so's the plum, I suppose.  The dear only knows what will next prove a rose.  You, of course, are a rose - but were always a rose."

~ Robert Frost

Blackberry Balsamic BBQ Ribs

380.  Blackberries are ripening right now and we foraged for them today.  We picked roughly 5 quarts of these "black beauties".  They were somewhat sweet but there was that lovely tang to them as well. This is antioxidant heaven!  So I froze  several bags full but made sure we used them for a special dinner.
With ribs on the menu, I decided to make a Blackberry Balsamic BBQ sauce and use our fabulous blackberry balsamic from Lucero's Oil. (Which, I am sad to say, Luceros has gone out of business.)

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The flavor was outstanding!  And this was a stunning recipe both in flavor and presentation.

I also used blackberries on our salad and drizzled with blackberry balsamic and olive oil.  This was a lovely compliment along with a side of whipped cheesy sweet potatoes.

So if you see blackberries along the side of the road...don't just drive by, stop and pick some for your dinner tonight or to toss on the top of your yogurt for breakfast.

"So it is with blackberries.  If you pull too hard, you may get the berry but you will lose the sweetness of it.  On the other hand, if you leave it, it may be gone the next time you come by.

Each person must find this point of equilibrium for himself."

~  Robert Finch, "Death of a Hornet"

Woodyard Bar-B-Que in Kansas City

347.  Welcome to Woodyard Bar-B-Que in Kansas City.  From the moment you park and step out of your vehicle, you are surrounded with the smokey scent of grilled meat.  This great restaurant was featured on Diners, Drive-ins and Dives.   Check it out Here

The feel is rustic and casual, very inviting and the menu is not complicated.  Just meat choices, sides, special of the day and of course their delicious cornbread muffins.  You find a seat and then they bring your order to you inside or outside seating.

 The brisket, pulled pork and ribs were so tender and authentic.  No need to add the bbq sauce.  But if you must, all the sauces are delicious!  This was a great find and we are so glad to have been in the neighborhood!

 The meat is roasted in an outdoor grill by a pit master who let us snap his picture.  If you are ever in Kansas City...just ask around...everyone knows about Woodyard Bar-B-Que.

"If summer had one defining scent, it'd definitely be the smell of barbecue." ~Katie Lee

Carolina Hash

304.  There is nothing like a lazy afternoon in South Carolina.  The crickets singing, light breeze rustling the trees and barbecue on the menu.

 Our ventures took us south to "The Low Lands" which the locals affectionately call South Carolina. We loved the laid back atmosphere and lazy "drawl".  The roadside antique vendor mentioned "Y'all must not be from around these parts."  Our accents gave us away.  We enjoyed the rest and relaxation, not to mention all the good food!
A great restaurant was  The Pompous Pig in Anderson, SC. We saw on the chalk board a special of Carolina Hash.  Ordered with curiosity, we didn't want a tasteful opportunity to pass by.
We learned that most people "up north" have never heard of hash.  And that this particular hash was developed as a "stick to your ribs" kind of meal to keep farmers full, satisfied and nourished.  I researched Carolina Hash and found quite an interesting array of recipes.  You can find a few here on the Taste Of Home Community Forum.
 I must say this was the best surprise.  The Carolina Hash was so memorably delicious...with every bite you could taste new surprises and flavors.  I would have been satisfied to walk out right then and there.
It was served in a bowl and topped with white rice, a dollop of sour cream and sprinkled with cheddar cheese.  There were bits of pork, chicken, potatoes and tomatoes. It was like heaven in your mouth!
We also ordered other items...but the Carolina Hash stole the blue ribbon!

Our other choices were Brunswick Stew, very delicious!

BBQ Ribs with sides of Potato Salad, Baked Beans and
THE BEST CORNBREAD EVER MADE!!!
 I kid you not!  It was perfect...no butter or honey needed.  It was tender, perfectly sweet/salty and was not grainy.  I would pay for their recipe!

The BBQ Sauce on the tables was so good with a Tomato BBQ, Mustard BBQ, Bourbon BBQ and a sumptuous Vinegar Aju, which was my personal favorite!

Pulled Pork with Mashed Potato Bake and Fried Okra with Cole Slaw.  All served in a red basket lined with checkered paper.  A roll of paper towels on each table and sweet southern waitresses asking "How's your meal?  Everythin' alright?"

If you are ever in South Carolina, you have to eat at The Pompous Pig!  Very memorable eating experience.  I would drive all night for Carolina Hash and Cornbread!

"A Southern Lady - Someone who...has a pitcher of sweet tea at the ready.  Guards her recipe for Pimento Cheese.  Always writes a Thank-You Note.  Has monogrammed guest towels.  Bakes pies for her neighbors.  Knows pearls match everything.  Thinks smocked dresses and hair bows are simply darlin'.  Arranges hydrangea from her garden. Is always blessin' someone's heart."

~ Anonymous Southerner 

Fette Sau in Brooklyn

299.  I surprised my honey for his birthday and we took him on a trip to Brooklyn, NY the Williamsburg area.  While watching Diners Drive-Ins and Dives one night, Guy Fierri visited a unique BBQ restaurant in the back of a store front.  Where there are no waiters and you eat at picnic tables.  The meat looked so amazing...it was added to our "MUST TRY" list.  That restaurant was Fette Sau.  You can check out their website here FetteSau.

They have paper towels on a roll for napkins along with a trinity of mystery squeeze bottles.  The large bottle had ketchup, medium bottle an amazingly spicy sauce and the small bottle was a vinegar blended in heaven!!!

The menu is written out on a chalkboard and the meat is sold by the pound, half or quarter.This was ambiance personified!  It was rustic & basic but such a great experience.  And each item spotlighted on it's own.

We ordered a pound of short pork ribs, a pound of brisket (which was to die for!!!) and a quarter pound of the bacon which came highly recommended!  We also ordered German Potato Salad, Baked Beans and Broccoli Salad.  All the sides were perfectly suited and held such strong flavors, but did not outdo the meat, which was the star of this platter!

We walked away that evening so very satisfied, pleasantly filled and the flavors lingered on my pallet for quite some time afterwards.  I would define the flavors as masculine, bold and rugged.  Nothing was over powering and each meat or side complimented the others.

This would be a great place to experience with friends.  No need to dress up for the occasion...the meat takes center stage!!!

5☆'s for Fette Sau Restaurant!!!

"BBQ so good it would make a vegetarian eat meat again."

~Unknown