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Barbecue

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NEWS
September 22, 1986 | By M.G. Missanelli, Inquirer Staff Writer
Frank Comfort has received a second continuance on his hearing to keep his Penllyn Pike barbecue stand open after saying that his attorneys were not ready to present the case. The continuance may enable Comfort to keep his stand open through autumn. Comfort is seeking a special exception from the Lower Gwynedd Township Zoning Hearing Board to enable him to continue operating the stand in the Penllyn section of the township. He received the second continuance on the special-exception hearing Wednesday.
NEWS
May 29, 1988 | By Rosalee Polk Rhodes, Special to The Inquirer
The smoke and aroma of spareribs sizzling on an open pit could be seen and smelled for blocks before entering Lawnside Park nearly a half-century ago. By noon on a Saturday or Sunday, scores of buses would line Evesham Avenue, delivering city folks from Philadelphia and as far away as Newark, New York and Baltimore. They were a hungry lot and eager to savor the ribs smothered in barbecue sauce, along with fried chicken, buttered corn on the cob, collard greens, corn bread, potato salad and sweet potato pie. After eating their fill, folks could ride on various amusements, go swimming, play baseball, ride on the go-carts or simply relax on a blanket under a tree in the wooded area surrounding the park.
FOOD
July 13, 1988 | By MERLE ELLIS, Special to the Daily News
"If you gorm bahl croppy, pike to Boont!" That is to say, in an unique American lingo, if you enjoy eating really fine barbecued lamb, come to Boonville. Boonville is a small town in the center of Anderson Valley about halfway between Cloverdale and the coast in Mendocino County, Calif., some 100 miles north and a little west of San Francisco. This is not the same Boonville that you've seen on TV where Fess Parker lives. This Boonville was named after W.W. Boone, one of Daniel's kinfolk.
NEWS
August 10, 2010 | By Claudia Vargas, Inquirer Staff Writer
Alexander "Butch" Lupinetti, 69, of Mount Laurel, a South Jersey barbecue legend who competed nationally for 20 years, racking up more than 600 awards and beating celebrity chef Bobby Flay in a Food Network cook-off, died of a massive heart attack Wednesday, Aug. 4, while vacationing in Pompeii, Italy. With an Italian father, Mr. Lupinetti grew up on pasta, tomato gravy, and meatballs. He would help his mother chop and peel vegetables, and his father prepare fresh meat. The Lupinetti family lived on a Pemberton farm that raised chickens and hogs.
ENTERTAINMENT
July 12, 2012 | Wires
3- to 5-pound whole chicken Kosher salt and ground black pepper For the barbecue sauce: 6-ounce can tomato paste 5 tablespoons agave syrup 3 tablespoons olive oil 5 tablespoons cider vinegar 1½ tablespoons Dijon mustard 1 teaspoon kosher salt 2 teaspoons ground cumin 1 teaspoon cinnamon 1 teaspoon garlic powder 1 teaspoon Worcestershire sauce ½ teaspoon ground...
FOOD
June 2, 1991 | By Sheldon Margen and Dale A. Ogar, Special to The Inquirer
Now that the weather is nice, a number of completely predictable things are about to happen. Anybody lucky enough to own a convertible will put the top down, splash on the sunscreen and drive around, just for fun. Anybody lucky enough to own a swimming pool will be hanging around it at every possible opportunity. And people lucky enough to have a boat and a place to sail it will be out on the water feeling the wind in their hair and the salt spray in their face. So what about the rest of us?
FOOD
June 17, 1987 | By MERLE ELLIS, Special to the Daily News
It is very often possible when purchasing meat to make considerable savings, and eat better in the bargain, if you try to make every cut that you buy "come to the table twice. " Let me give you an example. "Tis barbecue season right? And one of the favorite cuts for the barbecue grill is pork ribs. There are a number of different types from which to choose - back ribs, "baby back ribs," "country style ribs," even "boneless pork ribs" (that somehow seems a contradiction in terms to me - but anyway)
NEWS
September 2, 1986 | By TYREE JOHNSON, Daily News Staff Writer
Union leader Henry Nicholas was busy poking chicken wings and spare ribs over a hot, smoky pit yesterday and telling all who would listen that Philadelphia is lucky to have W. Wilson Goode as mayor. "He's been a great leader," said Nicholas, president of the National Union of Hospital and Health Care Employees, AFL-CIO, as well as its local union, District 1199C. "The city's bond ratings are up, and more people are working this Labor Day than at any time before," he added.
FOOD
September 3, 1986 | By MERLE ELLIS, Special to the Daily News
Norm Eggen did it again! For the fourth straight year, which in this case is "since the beginning of time," Norm and his talented crew from the "Old Country Deli" won top honors, "People's Choice," at the Fourth Annual San Luis Obispo Rib Cook-Off. Ribs, barbecued ribs, are big in San Luis Obispo. They are served by the thousands every Thursday night on Higuera street when the street is blocked off between Osos and Nippomo. Local farmers bring in pickup loads of fresh produce and set up stalls along both sides of the street.
NEWS
August 4, 1992 | By Alissa Wolf, FOR THE INQUIRER
Brownie's Lodge isn't exactly what you'd call fancy. In fact, the longtime Bargaintown institution is downright homely. The main bar is in a plain wooden shack, with decor that can best be described as nouveau rustic. The folks who hang out there, many of whom arrive in pickup trucks or on motorcycles, aren't the ones you'd expect to find in a glitzy disco. No matter. Brownie's is one of the most popular spots at the Shore. And although other establishments have attempted to emulate the place's down-home, no-frills charm, the lodge remains in a class by itself.
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ARTICLES BY DATE
FOOD
June 30, 2016
Yields about 21/2 cups 1/2 cup apple cider vinegar 1/2 cup apple juice 1 cup ketchup 1/4 cup light brown sugar 1 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon chile powder Cayenne pepper and hot sauce to taste Tomato paste (optional) 1. In a sauce pan, combine all the ingredients, stir well, and heat over a low to medium-low flame. 2. When the sauce reaches a low boil, shut off the flame, and pour the sauce into a jar. Seal, and let sit until it cools off a bit. The sauce can be refrigerated if you won't be using it immediately.
FOOD
February 19, 2016
Makes 2 cups 2 cups ketchup 3 tablespoons Worcestershire sauce 2 tablespoons apple cider vinegar 2 tablespoons hard cider 2 tablespoons Pilsner beer 2 tablespoons dark brown sugar 2 teaspoons Coleman's dry mustard powder 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1 teaspoon kosher salt 1. In a large nonreactive saucepan, combine all the ingredients, bring to a simmer and cook, whisking occasionally,...
NEWS
June 23, 2015 | BY DAN SPINELLI, Daily News Staff Writer spineld@phillynews.com, 215-854-5906
TWO GUNMEN may have used the occasion of a barbecue in the Mantua section of West Philadelphia as an "element of surprise" for a retaliatory attack Saturday night in which 10 people were shot, police said yesterday. A baby and two children were among the victims when the gathering, attended by about 50 people at 41st Street near Ogden, was disrupted by gunfire. Two people remained hospitalized last night. At 9:51 p.m., authorities responded to reports of two men firing from a gold or silver four-door sedan, police said.
NEWS
June 22, 2015 | By Mark Fazlollah, Inquirer Staff Writer
Nine people were shot, including a baby and two children, during a barbecue Saturday night in Philadelphia's Mantua section, police said. The shotgun blasts left the three juveniles and three of the six male adult victims in stable condition at West Philadelphia hospitals late Saturday night, police said. Two other male victims arrived at Hahnemann University Hospital with minor wounds and were to be released, authorities. The condition of a last victim could not be immediately learned.
NEWS
May 27, 2015 | BY DANA DiFILIPPOand VINNY VELLA, Daily News Staff Writers, , difilid@phillynews.com, 215-854-5934
A MEMORIAL DAY barbecue ended in chaotic violence for a Juniata Park family after adults intervened in a spat between girls, with one man beating another unconscious, police said. The incident unfolded about 5:30 p.m. Monday on Lawndale Street near Cayuga, as Paul Whitaker, 36, and his children were getting ready to leave his mother's house to head home to Trevose, Bucks County. Whitaker watched as his daughters and their cousins were approached by a group of neighborhood girls with whom he was all too familiar.
NEWS
July 25, 2014
A story Thursday about the return of jazz to Lawnside incorrectly identified Rochester's. It is a barbecue and grill.
NEWS
July 25, 2014 | By Clark Mindock, Inquirer Staff Writer
The walls are a splash of warm colors, with whimsical figures playing piano, a flowing upright bass, and a saxophone. They are a tribute to the history of Lawnside, a time when lenient liquor laws brought partyers and jazz enthusiasts across the Delaware to munch on ribs, sip drinks, and relax. The borough was a meeting ground for blacks and whites alike from the 1920s to 1970s, when the country was scrutinizing segregation and contemplating the future of race relations. The music that fills the dining room of Rochester's on summer Friday nights in 2014 serves a different purpose.
ENTERTAINMENT
July 3, 2014
BLEND HAMBURGER WITH ONION COMPOTE & HONEY VINAIGRETTE SAUCE 18 ounces hamburger (fat content about 20 percent) 2 tablespoons cumin 4 yellow onions 1 tablespoon butter 1 tablespoon sugar 2 teaspoons balsamic vinegar Water Salt to taste Honey Vinaigrette Sauce (see below) 4 ounces Ossau-Iraty or other hard goat cheese, sliced thin 4 hamburger buns, split For burger: Mix cumin into hamburger meat and let stand at least 90 minutes, or overnight if possible, in the refrigerator.
ENTERTAINMENT
April 17, 2014 | By Kellie Patrick Gates, For The Inquirer
Hello there Kate was getting ready for a Fourth of July 2010 barbecue when her friend Melissa, who was going with her, asked if she could bring her friend Bettner. Sure, Kate said. This was a come-one, come-all kind of summer shindig. Kate caught Jon Bettner's eye at hi. "She was a tall blonde with blue eyes wearing white jeans," Jon said. "That's a trifecta for me. " Jon assumed Kate was dating someone at the party, but enjoyed their conversation. Kate did, too. "I thought Jon was funny.
FOOD
August 16, 2013 | By Michael Klein, For The Inquirer
The Philly region lately has become a magnet to all manner of barbecue from around the country - Brooklyn's Fette Sau , California's Baby Blues BBQ , Texas' Bubba's BBQ . Direct from Arkansas is Whole Hog Cafe , which last week took over a shuttered Bob Evans at 2321 Route 70 West in Cherry Hill (856-910-8060), on the eastbound side, just past Bayard's and across from Top Dog. It's BYOB. Decades ago, Haddonfield native Kathy Maynes moved to Little Rock, where she married Ron Blasingame, a BBQ hobbyist.
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