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ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | September 22, 2014
First announced last fall, Blue Pit opened on the last days of spring in Hampden on Union Avenue, where it's been operating as a whiskey bar . Now, on the very last day of summer, owner-chef David Newman is officially debuting his long-awaited barbecue menu.  Blue Pit is now Blue Pit BBQ with a new awning to prove it. The menu includes sandwiches and meat platters featuring 18-hour pit-cooked pulled pork, brisket rubbed with...
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BUSINESS
Lorraine Mirabella and The Baltimore Sun | October 13, 2014
Dickey's Barbecue Pit, a Dallas-based barbecue chain, will open a location in Abingdon on Thursday. Former Harford County Public Schools teacher and administrator Mark Buzminsky will operate the fast-casual restaurant on Emmorton Road. He plans to open several more locations in the area. Dickey's was picked this year as a Top 10 growth chain by Nation's Restaurant News. Buzminsky has been looking at potential franchises for three years and thought the Dickey's concept would be a good fit near schools and military bases.
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HEALTH
By Elaine Pelc, Special to The Baltimore Sun | July 17, 2012
Each week a nutritionist from the University of Maryland Medical Center provides a guest post to The Baltimore Sun's health blog Picture of Health (baltimoresun.com/pictureofhealth), which is printed here. This week, Elaine Pelc weighs in on barbecuing. Grilling can be a very healthful cooking method that does not lack in flavor. The grill's flames help to develop rich, smoky flavors in some pretty standard fare. Cooking on the grill can be so versatile, you can prepare appetizers, side dishes, main courses and even dessert.
ENTERTAINMENT
By Donna M. Owens and For The Baltimore Sun | September 30, 2014
Talking with Boog Powell can make you hungry. By the time the former Orioles star and current barbecue master has rhapsodized about the pleasures of, say, pit beef with horseradish sauce, homemade buttermilk biscuits and grilled asparagus with rosemary, chances are your mouth will be watering. "Oh, I love food," says the 6-foot-4 former slugger, laughing heartily. "I enjoy eating a good meal, whether it's steamed crabs, or collard greens and cornbread. … But my favorite is barbecue.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | October 2, 2013
Power Plant Live's first barbecue and bourbon event back in April was apparently so well received that it's now going to be a semi-annual thing.  Fall Charm City Pig & Swig II has been scheduled for Saturday, Oct. 12, 2 p.m. to 6 p.m. at Power Plant Live, 34 Market Place. The afternoon event will include sampling of more than 60 bourbons and beers, a Cajun-style pig roast, food trucks, live music and a cigar party on the Mex Tequila Bar deck. Tickets, which are available through Missiontix , are $35 in advance and include a souvenir tasting glass and a bag of swag from sponsoring bourbon brands.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 16, 2012
In this video, President Obama and Maryland's senior  - sorry, make that junior - senator, Ben Cardin, pop into the Texas Ribs and BBQ in Clinton. You can read more about the president and senator's visit on the always informative Obama Foodorama website. At just about 1:05 in the video , a woman starts barking for some people to push some back some other people, including the Secret Service. Is she with the president, the restaurant the film crew?
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | October 18, 2013
Hampden, which has wine bars, dive-y pubs, pasta bars and pizza palaces, is getting a barbecue restaurant. Blue Pit is on its way. "I was walking to have dinner at the Food Market about a year ago, and I wanted barbecue," said David Newman, who will own Blue Pit with his wife, Cara Bruce. "I thought, 'There's no barbecue.  I have to travel out of my neighborhood for it.'" Bruce and Newman plan to have Blue Pit open by next spring at 1601 Union Ave., which has been home over the past few years to Ashberry Pub, Grey Goose Inn and Flips, all of which were leasing the building.
NEWS
By ELIZABETH LARGE and ELIZABETH LARGE,elizabeth.large@baltsun.com | 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 Mary Gail Hare, The Baltimore Sun | August 11, 2011
More than 60 chefs arrived in Bel Air pulling trailers loaded with grills, seasonings, marinades, rubs, injectors, utensils and — of course — meat. Downtown Bel Air will be sizzling during the 10th annual Maryland BBQ Bash, the annual street festival and competition with $12,500 in prizes. The two-day event, which opens Friday, has attracted the four-time world champion griller, several chefs with the coveted "pitmaster" title and dozens of others, all determined to take the state title.
ENTERTAINMENT
By Laura Rottenberg and Laura Rottenberg,SPECIAL TO THE SUN | July 4, 1996
California has long been the unrivaled leader in outlandish retail concepts, such as 24-hour, drive-through nail salon-video stores. But a Baltimore stalwart just might put those combos to shame. Cafe Tattoo is a music club cum barbecue joint cum tattoo parlor. The music is hit-and-miss and we have no criteria for judging the tattoos, but the barbecue merits taking the drive out Belair Road.Technically, the tattoo parlor is upstairs from the dark, cavernous bar presided over by its chatty owner, Rick Catalano.
ENTERTAINMENT
By Lisa Driscoll, The Baltimore Sun | September 25, 2014
Randallstown's own Baltimore Barbecue Company beat out celebrity competition in the 2014 American Royal Sauce Contest last weekend in Kansas City, taking second place for its Chesapeake Style Sauce. Entrants came from all over the United States and Canada, including Food Network's Guy Fieri, who placed ninth and 47th place. Chris Lilly of Big Bob Gibson BBQ got 33rd place in the specialty sauce division. “We're incredibly proud that our Chesapeake Style Sauce, which is an homage to Maryland's greatest treasure - the bay - went toe-to-toe with the best in the country and took home second place,” Adam Rosenblatt, Baltimore Barbecue Company's president and CEO, said in a press release.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | September 22, 2014
First announced last fall, Blue Pit opened on the last days of spring in Hampden on Union Avenue, where it's been operating as a whiskey bar . Now, on the very last day of summer, owner-chef David Newman is officially debuting his long-awaited barbecue menu.  Blue Pit is now Blue Pit BBQ with a new awning to prove it. The menu includes sandwiches and meat platters featuring 18-hour pit-cooked pulled pork, brisket rubbed with...
NEWS
Kit Waskom Pollard and For The Baltimore Sun | August 26, 2014
Football season is upon us, and with it, tailgates. This year, think outside the traditional burger-and-dog grilling session with Bird's Nest Barbecue owner Tim Brown's gooey Cuban sandwiches, served Maryland-style, with pit ham and pulled pork.  Brown piles sourdough bread high with Swiss cheese, pickles, spicy mustard and, of course, pit ham and pulled pork butt, grilling the sandwiches until they are warm, messy and delicious - perfect fuel...
NEWS
By Dan Rodricks, The Baltimore Sun | August 9, 2014
Competition barbecue, testing man's primal abilities to make fire and cook meat, returned Saturday to downtown Bel Air, with 57 teams of passionate chefs smoking up beef, chicken and pork for more than 80 judges who took an oath to uphold "excellence in barbecue and the American way of life. " In the thick of the 14th annual Maryland State Barbecue Bash was George Hensler and his award-winning Harford County team, Who Are Those Guys? Hensler, along with teammates Al Smith and Bobby Zengel, have been on the barbecue circuit for several years now. They know the routine: Chicken, spare ribs, pulled pork and beef brisket barbecued, hopefully to succulent perfection, for several hours in charcoal-fired smokers, then presented in that order over the course of two hours to judges certified by the Kansas City Barbecue Society, the competition's sanctioning body.
NEWS
By Ian Duncan and Colin Campbell, The Baltimore Sun | May 17, 2014
As crowds poured into Pimlico on Saturday afternoon, a dedicated crew of entrepreneurs set up outside the track, hoping to lure customers with deals on parking or tickets. Peanuts, barbecue and even jewelry were on sale, along with the "ice cold" bottled water offered for a dollar by enterprising vendors at every major event in Baltimore. Carlton Graham, 39, waved a large cardboard sign at passing cars advertising $25 parking just a block from the track. Graham, who said he's been a Park Heights resident his whole life, has worked with neighbors selling race-day parking spaces in yards and driveways.
ENTERTAINMENT
By Donna M. Owens, For The Baltimore Sun | March 4, 2014
It's a frosty winter's day in this historic town on Maryland's Eastern Shore, but inside a little red-brick restaurant called The BBQ Joint, the vibe is warm and the barbecue is smoking hot. Savory aromas waft from the open kitchen as chef/owner Andrew Evans and his staff chat up lunch patrons while serving finger-lickin' food. The menu in this cozy, colorful spot - with its sawdust-covered floors and an antique painting of a portly Berkshire pig - might be described as down-home fare meets epicurean flair.
FEATURES
By Mary Gottschalk and Mary Gottschalk,KNIGHT-RIDDER NEWS SERVICE | June 30, 1996
Who says barbecuing has to be routine? It's anything but, if you use a barbecue in the shape of a big pink pig.Manufactured by Traeger Products in Mount Angel, Ore., it's made of solid steel with a hard, heat-resistant coating that keeps its color when properly cared for. It's large enough to cook two 20-pound turkeys at the same time and works as a barbecue, convection oven or smoker, depending on how you set its high-tech controls.If used properly, it can cook without any emissions at all, and its safety features prevent flare-ups or explosions.
NEWS
By ROB KASPER | June 4, 2003
I WAS a man in distress. My sprayer wouldn't spray and a rack of ribs was sitting on the barbecue kettle cooker, begging for moisture. I pulled the trigger, trying to activate the nozzle and send a mist of soothing sauce from the hand-held spray bottle onto the meat. But nothing happened. In a panic, I loosened the top of the bottle and started pouring the contents of the bottle onto the meat. It wasn't pretty, but it got the job done. Later I figured that the honey in the sauce had gummed up the nozzle.
NEWS
By Richard Gorelick, The Baltimore Sun | October 29, 2013
You don't have to tell Brian Boston that the Highland Inn , his project near Clarksville in southwest Howard County, has been a long time coming. "It's been a little frustrating," said Boston, the executive chef and operating partner of the acclaimed Milton Inn in Baltimore County. But Highland Inn's opening really is getting closer. It will be open before the end of the year, in late November or early December, Boston said. "Most of the inside is finished," Boston said. "The kitchen has been in for quite some time.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | October 18, 2013
Hampden, which has wine bars, dive-y pubs, pasta bars and pizza palaces, is getting a barbecue restaurant. Blue Pit is on its way. "I was walking to have dinner at the Food Market about a year ago, and I wanted barbecue," said David Newman, who will own Blue Pit with his wife, Cara Bruce. "I thought, 'There's no barbecue.  I have to travel out of my neighborhood for it.'" Bruce and Newman plan to have Blue Pit open by next spring at 1601 Union Ave., which has been home over the past few years to Ashberry Pub, Grey Goose Inn and Flips, all of which were leasing the building.
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