The All Forked Up team -- Mercy Baron and me -- interview Brad Cooper of Coop’s and Andy Harris of Grand Ole BBQ about barbeque and San Diego’s emergence as a bona fide Q town. Here's the Podcast: … [Read more...]
RECIPE: Lobster Mac and Cheese
When my daughter first began expressing her culinary opinion there was one favorite dish: penne pasta with butter and cheese. As grade school social pressure exerted its influence that evolved into the blue box. Problem number one was this: my only real exposure to mac and … [Read more...]
WORLD FARE: Variations on the theme of chicken at The Crack Shack
There was a part of me that didn't want to like The Crack Shack (2266 Kettner Blvd.) in Little Italy, Richard Blais' fast casual paean to the glories of (a) chicken and (b) commerce. Part of it was the name that seemed to trade on the popularity of other local and national … [Read more...]
WORLD FARE: Iron Pig Alehouse is a different kind of San Diego IPA
If sun and sand don't define our city's national image, craft beer does. And if there's one type of beer that put San Diego on the sudsy map, it's the IPA. The hop-forward nature of the IPA style is a shockingly good match with barbecue, another bona fide San Diego trend. And … [Read more...]
RECIPE: Jamaican Jerk Smoked Spare Ribs
My friend, Mercy Baron is a certified Kansas City Barbecue Judge and a regular on the BBQ competition circuit. She is also the owner of the http://baronsbbqbeat.com/ blog based here in San Diego. Given her reputation as an expert in all things ‘cue, a UK company sent … [Read more...]