Fried Green Tomatoes

Stopped at BarbersQ in Napa this week when we were touring our visiting son around.

They had freshly picked, last of crop, owner's garden green tomatoes on their menu.

Crispyly fried with good, firm breading, served topped with a salty prosciutto, with a vinegar cream sauce to add a little zing. They were excellent!

This was followed by a Memphis Pulled Pork Sandwich, with crispy home made fries and a lovely cole slaw (their cole slaw is superb, as it is judcially 'sauced'---it isn't sitting in a goopy mess, and it doesn't get soggy; it's good, crisp, full flavored cabbage, lightly sauced, the way it should be.

For those journeying through Napa, this is a slightly upscale casual barbeque joint...with a good wine list! You could do worse for lunch (both for food and for prices).

Stopped at BarbersQ in Napa this week when we were touring our visiting son around.

They had freshly picked, last of crop, owner's garden green tomatoes on their menu.

Crispyly fried with good, firm breading, served topped with a salty prosciutto, with a vinegar cream sauce to add a little zing. They were excellent!

This was followed by a Memphis Pulled Pork Sandwich, with crispy home made fries and a lovely cole slaw (their cole slaw is superb, as it is judcially 'sauced'---it isn't sitting in a goopy mess, and it doesn't get soggy; it's good, crisp, full flavored cabbage, lightly sauced, the way it should be.

For those journeying through Napa, this is a slightly upscale casual barbeque joint...with a good wine list! You could do worse for lunch (both for food and for prices).

Hoke,
I'd never previously realized that Memphis did much in the way of pulled pork, ribs seeming to me to be much more common there. I see from Google, though, that pulled pork does indeed seem to be associated with Memphis, so now I'll have to add it to the Carolinas and Deep South as a place for pulled pork. That fried green tomato dish sounds delectable, too.

Mark Lipton

Hok, I'd never previously realized that Memphis did much in the way of pulled pork, ribs seeming to me to be much more common there. I see from Google, though, that pulled pork does indeed seem to be associated with Memphis, so now I'll have to add it to the Carolinas and Deep South as a place for pulled pork. That fried green tomato dish sounds delectable, too.

Mark Lipton

Mark, I do some pretty mean pulled pork on my Kamado grill which I call Hot mama. I also make chef Joseph's bbq sauce. I cook my pork butt at a low temp around 215 degrees for about 20 hours, and pull it with a fork. Heck lets have a bbq offline!

Mark, I do some pretty mean pulled pork on my Kamado grill which I call Hot mama. I also make chef Joseph's bbq sauce. I cook my pork butt at a low temp around 215 degrees for about 20 hours, and pull it with a fork. Heck lets have a bbq offline!

I'm game, Bob. For true BBQ, I'm an adherent of the ways of Memphis, but I also do a smoked Jamaican jerk chicken in our puny little Brinkmann "Professional" smoker that is mighty tasty (and spicy). Then, for a challenge, we could try various wines for an acceptable match with the various forms of Q, always a fun parlor game.

Mark Lipton

Stopped at BarbersQ in Napa this week when we were touring our visiting son around.

They had freshly picked, last of crop, owner's garden green tomatoes on their menu.

Crispyly fried with good, firm breading, served topped with a salty prosciutto, with a vinegar cream sauce to add a little zing. They were excellent!

This was followed by a Memphis Pulled Pork Sandwich, with crispy home made fries and a lovely cole slaw (their cole slaw is superb, as it is judcially 'sauced'---it isn't sitting in a goopy mess, and it doesn't get soggy; it's good, crisp, full flavored cabbage, lightly sauced, the way it should be.

For those journeying through Napa, this is a slightly upscale casual barbeque joint...with a good wine list! You could do worse for lunch (both for food and for prices).

Hoke,
I'd never previously realized that Memphis did much in the way of pulled pork, ribs seeming to me to be much more common there. I see from Google, though, that pulled pork does indeed seem to be associated with Memphis, so now I'll have to add it to the Carolinas and Deep South as a place for pulled pork. That fried green tomato dish sounds delectable, too.

Mark Lipton

Mark, when you and J. come back around, we'll go up into the Mayacamas and visit with Peter and Betsy Spann. Not only do they have a nifty tiny winery, but Betsy makes some dry rub Memphis ribs that will please you very much. (They also have a Charbono they make that can do justice to the Q.) I just have to work real hard to get Betsy to do the ribs----but I'll be happy to do that. I can be verrry persuasive.

There used to be a place in Eugene, OR, (gone now, alas) called Three Brothers BBQ. The three had gone on a US road trip, navigating to every single place in the country they could find with quality barbecue. Then they opened up a restaurant that featured a vast array of those styles. I used to love going there. (And it was the only place on the West Coast that had real Brunswick Stew!!!) Then they put in their own microbrew in the basement...and it just got better.

N. Carolina. Tidewater. Geechee. Georgia (inland). Louisiana. Memphis. Piney Woods Texas. Texas brisket. KC. Chicken, turkey, rabbit (!) pork, beef. Vinegar sauce, tomato sauce, mild sauce, hot sauce...I love 'em all.

Mark, I do some pretty mean pulled pork on my Kamado grill which I call Hot mama. I also make chef Joseph's bbq sauce. I cook my pork butt at a low temp around 215 degrees for about 20 hours, and pull it with a fork. Heck lets have a bbq offline!

I'm game, Bob. For true BBQ, I'm an adherent of the ways of Memphis, but I also do a smoked Jamaican jerk chicken in our puny little Brinkmann "Professional" smoker that is mighty tasty (and spicy). Then, for a challenge, we could try various wines for an acceptable match with the various forms of Q, always a fun parlor game.

Mark Lipton

I had a Brinkman for many years. The one I have now is comparable. I like them both.

Yes indeed Memphis does pulled pork - it is omnipresent there.

I judged the Memphis in May World Barbecue Championship contest for several years - one of the two or three biggest on the planet. Three categories, ribs, shoulder, and whole hog. I've judged and cooked all three many, many times. All of the smoking/barbecue stuff I put in my books came from taking the best of what I saw over those years and then working it the way a real chef would.

When I'm feeling up to it I'll smoke a whole pork shoulder, make the cole slaw, the sauce, the dry rub and yes, even the buns.

I love the smoker for ribs and a tea smoked duck dish I learned from a Chinese chef friend of mine (yes, I actually have some friends).

I'll also smoke a brisket and make chile Colorado, salsa fresca, frijoles refritos, and flour tortillas. Occasionally toss in a shoulder there and make chile verde fro it. I like smoking.

Mark, I do some pretty mean pulled pork on my Kamado grill which I call Hot mama. I also make chef Joseph's bbq sauce. I cook my pork butt at a low temp around 215 degrees for about 20 hours, and pull it with a fork. Heck lets have a bbq offline!

If you guys are willing to come, I'll make pulled pork for this year's NiagaraCOOL.

I just made some fried green tomatoes, but I'm wondering if i should have dipped them in egg first before seasoned cornmeal. It sounds like the restaurant's might have been dipped in egg, or maybe batter?

I just made some fried green tomatoes, but I'm wondering if i should have dipped them in egg first before seasoned cornmeal. It sounds like the restaurant's might have been dipped in egg, or maybe batter?

Yes, they were dipped before frying, Leanne.