NEWS
By Richard Gorelick | July 23, 2009
Do people up here in pit-beef country fight over what makes good barbecue? I know many people have strong opinions about barbecue, but often as not, they turn out to be from one of the barbecuing pilgrimage sites like Memphis or the Carolinas, where people will go on about it. I kind of like that we're more relaxed about it here. It leaves the door open for more upstart businesses and more variations on the theme. Which brings us to Harbor Que (rhymes with "barbecue"), which opened around Memorial Day in a free-standing porch-front place on Lawrence Street where Alladin's Cafe used to be. It's just off Fort Avenue, along the eastern boundary of the Riverside neighborhood.
NEWS
November 30, 2008
On Nov. 19, 1884, a large crowd of Democrats gathered for the "Barbecue at Belair," celebrating the presidential election of Grover Cleveland. The barbecue was threatened by persistent rains, but 400 to 500 people came to the fairgrounds. Everyone was well fed, and "many of them after polishing the bones carried them home as souvenirs of the first democratic barbecue. ... After the feasting was over the crowd was called to order in the main exhibition hall and addressed by Misters Thomas C. Weeks, Herman Stump and J.T.C.
NEWS
By ELIZABETH LARGE | October 15, 2008
What is it about barbecue, so that even successful restaurateurs are drawn to opening their own barbecue joints? We saw it in Baltimore with Michael Marx and Rub in South Baltimore. An even more surprising example is Michael Tauraso and his new Black Hog BBQ & Bar (118 S. Market St., 240-436-6080) in Frederick. Tauraso is a name familiar to Baltimore foodies. In its day, Tauraso's, an Italian restaurant, was Frederick's premier fine-dining spot. After he sold it, Michael Tauraso went on to open - and also eventually sell - Luke's, an upscale pizzeria.
NEWS
By Cassandra A. Fortin | August 5, 2007
Chris Capell has a target on his back. For the past two years, he has competed and won the barbecue competition in Bel Air. Now the heat is really on, he said. "Winning once is a big deal, but winning twice is really unusual. Now everyone wants to beat the Dizzy Pig team," said Capell, 46, of Fairfax, Va. "I think all eyes are going to be on us, to see what we're going to do this year." Started six years ago, the competition - called the Maryland BBQ Bash - is a barbecue street festival that brings in about 20,000 people each year, said coordinator Craig Ward of Bel Air. This year about 49 teams from the Mid-Atlantic area will descend upon downtown Bel Air, where the event will be held Friday and Saturday.
NEWS
By Jim Coleman and Candace Hagan | June 20, 2007
My wife and I are planning to have friends over for a barbecue. I plan on barbecuing some steaks, chicken pieces and shrimp. I'd like to know more about dry rubs for barbecue. How do you use them correctly, and are they better than using a marinade? Also, should I use different dry rubs for each item? It is our opinion that it is better to use a dry rub instead of a marinade for grilled food. Let's break down the real purpose of each. A marinade basically has two functions. One is to tenderize a tough piece of meat.
NEWS
By Anna Gosline | June 1, 2007
Barbecued anything definitely gives apple pie a run for its money in the competition for all-American food. More than 17 million barbecues were sold in 2006, according to the Hearth, Patio & Barbecue Association, and 81 percent of Americans own a barbecue. More than half grill year-round, and 47 percent barbecue at least twice weekly in the summer months. The truth is, pretty much anything tastes better hot off the grill. It's something about the flames, the smoke, the tongs, the-meat-on-metal sizzle that no broiler or fry pan can reproduce.
NEWS
By Jacques Kelly | November 28, 2006
William Ernest Hicks, who sold his homemade pork barbecue to Southwest Baltimore workers from a blue food wagon for a quarter-century, died of dementia Nov. 21 at his Lochearn home. He was 94. Born and raised in Kingstree, S.C., he had only a sixth-grade education but was accomplished in adding numbers in his head, his family said. He moved to Baltimore about 70 years ago, and as a young man worked as a short-order cook. He became a tire mechanic at the W.T. Cowan trucking company on Oldham Street, and retired there at the age of 55 - but only to start his own business.
NEWS
By SLOANE BROWN | October 18, 2006
You say you're a little tired of "unique" cuisines offered at various restaurants downtown? Good ol' American is what you're in the mood for now? Then you might want to check out a new eatery on North Charles Street. Milton's Grill has just opened on Charles Street between Mulberry and Pleasant streets, in the space formerly occupied by Cangialosi's. Brothers and owners Corey Barnes and Shawn Peterson named it after their late grandfather Milton Barnes, who was a cook in the military.
NEWS
By ROB KASPER | February 15, 2006
Winter does not stop a serious smoker. You put on a coat, go outside and confront the elements. That is what I did recently on a brisk February afternoon as I ministered to a 5-pound beef brisket on my backyard kettle cooker. The air smelled like smoke, and so did I. Hickory smoke, to be exact. That was the type of water-soaked wood I had tossed onto the ashy charcoal briquettes, part of the process cookbook author Steven Raichlen refers to as "smoke-cooking." The idea is that through this slow, low-heat cooking process, meat is transformed into tender morsels, almost like edible smoke.
NEWS
By JACQUES KELLY | November 6, 2005
Francis E. Gretz, who founded and operated a celebrated Southeast Baltimore drive-in restaurant, died of heart disease Thursday at his Dundalk home. He was 87. Mr. Gretz, the proprietor of the landmark Circle Drive-In, was born in Scottdale, Pa., and was raised by his maternal grandparents after an influenza epidemic claimed his parents. Family members said that he settled in Baltimore in 1929 to live with relatives who had already followed a migration of people from western Pennsylvania to work at the Bethlehem Steel Company's Sparrows Point plant.