最近听到 Big Fatty’s BBQ 这个餐馆的名字多次,终于上周三纠集了其他四人跑去吃了一顿。这家小店虽然在另一个镇上,但开车也就15分钟的样子。去之前看了他们的菜单,还有简单的介绍。他们的BBQ和一般的烧烤不一样,他们是 Pit BBQ,用小火长时间烹制而成,所以肉都格外的鲜嫩多汁。看了他们介绍的烹制过程(附在本文末尾),我是彻底被魅惑坚决要去一趟。选择周三去是因为每周只有这一天他们提供 Texas Brisket,这东西可是他们小火搞它20个小时做成的。而且事实证明,这个东西确实狠好吃啊!到了店里后才发现店面非常小,里面其实没有多大用餐的地方,多数人还是外卖。但是这种小店,常常才是最有特色的。我们5个人除了 Texas Brisket 还点了他家的 Fatty’s Big Feed,包含 1 Slab Ribs, 2 Half Chickens 和 Pulled Pork。我还问这些够不够我们5个人吃,结果店主抬头瞅了瞅我们,说,足够了足够了,咳咳,被鄙视了。当然后来也被证明我们确实值得被鄙视,5个男人都没吃完这些东西-_-。

Big Fatty's BBQ
Big Fatty’s 的店面很小
Pulled Pork & BBQ Chicken


Ribs!
BBQ Ribs!
Texas Brisket!!!
Texas Brisket!超好吃!


这 Pit BBQ 确实不一样,肉质嫩很多。最好吃的就是 Texas Brisket,非常嫩,而且还带着一种烟熏的味道。事实上,今天又是周三,我下午就又跑过去买了一砣 Texas Brisket 再加上一小盒 Collard Greens 当今天的晚饭,哈哈哈哈。总的来说,这家店的东西挺不错,而且价格也公道,坚决符合店名 Big Fatty,所以也容易腻,呵呵。虽然我仍然不是很热爱 BBQ sauce,但是 Texas Brisket 是上了我热爱食物的名单了。嗯,不错,不错。

Ribs
We use a 5lb or larger whole fresh pork spare rib with the Chine and Back flap on. We rub them with a rub we’ve developed and then put them in the smoker at 250 F. over hickory for about 4 hours. They come out of the smoker and rest about 20 minutes… then served.

Chicken
The chicken goes into a ice bath solution of water, sugar, salt and herbs at 34 F. overnight. Then, into the smoker at 250 F. for 3 hours. The chickens reach an internal temp of of 175 F. while cooking. They remain very moist because of the brine and get a pronounced dark red smoke ring because of the hickory. This fools a lot of folks into thinking that because its really juicy and has dark red color down by the bones that they’re raw or not done…
Welcome to my world.

Pulled Pork
We put a monster pork butt (shoulder) into the hickory smoker for 12 -14 hours at 250 F. The bulk of the fat, connective tissues and gristle wind up in the bottom of the cooker. We pull the pork apart with 2 tongs.. that’s it . This ain’t rocket science.

Texas Brisket
We rub a packer beef brisket down with our rub and into the cooker it goes at 250 F. for 20 hours or so or, until tender. It takes a long time.

Collard Greens
Shipped up fresh from Georgia on ice weekly. We cut the stems off, coarse chop, wash them off and cook them in water with sugar, salt and salt pork until tender.