Is the Brick Pit the Best Que in the South?
In a state that is a veritable melting pot of BBQ styles there is a joint that just may out shine the best in the nation. While the north end of the state has a style similar to Memphis the east trends towards the high vinegar sauces of the Carolinas. Of course there is also that unique “Alabama White” sauce made famous by Big Bob Gibson’s.Now in South Alabama most folks are drawn to the Kansas City style of barbecue imploring well smoked meats with a sweet/smokey tomato based sauce and there is one place that does it better than the rest, The Brick Pit.
The “Pit” is just blocks from the campus of the University of South Alabama and it 
looks like a BBQ joint should. In a word, shabby. Uneven floor, wobbly tables and the walls, corner posts and even the ceiling is covered with graffiti. It is a custom to sign the walls whenever you visit. The walls are also adorned with awards, national write-ups and pictures of all the of football players and coaches that frequent the week of the Senior Bowl.
The Brick Pit is on virtually every “Top 100″ lists out there and they have been profiled on national TV numerous times. The menu is simple: pulled pork, brisket, chicken and Mobile’s favorite ribs. They are tender from smoking not from boiling, steaming or roasting. Low and slow just like they’re supposed to be. The sides are the usual suspects – slaw, potato salad and baked beans. Que is available dry or with a helping of their classic KC style sauce. The Brick Pit may not be the best BBQ joint in the country but it is definitely on the short list.
Check out this clip from the Travel Channel’s Man vs Food Nation hosted by Adam Richman.
ICA: Forgione vs. Cooper – Outcome
SPOILER ALERT: The following information is the outcome of Forgione vs. Cooper. If you want information on the combatants click HERE. If you are only interested in the outcome read on.
The judges for Battle: Bell Pepper were Karine Bakhoum, Adam Richman and Nigella Lawson
Forgione Cooper
Taste: 28 Taste: 24
Plating: 12 Plating: 13
Originality: 14 Originality: 8
Total: 54 Total: 45
If you haven’t yet, be sure to check out my recent interview with the newest Iron Chef, Marc Forgione HERE.
Next time Jose Garces vs. Mike Lata in Battle: Sparkling Wine.
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ICA: Forgione vs. Cooper
The ninth season of Iron Chef America is here and it features a battle between Chef RJ Cooper and Next Iron Chef 3 winner Marc Forgione. You’ll also notice a slight format change. After each chef presents their menu the Chairman then asks the panel for their overall opinion of the meal.
Chef RJ Cooper, formerly of Vidalia in Washington DC, is the chef/owner of Rogue 24 – an ultra high end eatery in the nation’s capitol. As it stands now, Rogue 24 is the most expensive restaurant in the Beltway but the clientele has no issues with doling out the high prices. Let’s face it, the clientele is made up of politicians who are either putting the tab on their Congressional accounts or having it picked up by lobbyists looking to subvert the democratic process.
Cooper is a James Beard Award winner originally from Detroit. He attended the The Culinary School at Kendall College in Illinois before moving to Atlanta to work with Daniel Schaffhauser at The Ritz Carlton. He has also worked with Eric Ripert at Le Bernardin and he was in charge of the Crow’s Nest Restaurant in The Captain Cook Hotel in Anchorage, Alaska. He eventually found himself at Vidalia in 2004 but left this past summer to open his own place.
His opponent will be Next Iron Chef 3 winner Marc Forgione who makes his first appearance in Kitchen Stadium as an Iron Chef. To battle the newest Iron Chef, Cooper appointed Rogue 24’s chef de cuisine Harper McClure along with notable DC pastry chef and long-time friend David Guas of Bayou Bakery, Coffee Bar & Eatery.
Cooper and Guas are long time friends as well as comrades in the kitchen at countless charitable events over the past 10 years. In celebration of this exciting event, Cooper is hosting a benefit for Chefs as Parents (a chef driven, non-profit organization that is working to improve the quality of school lunch programs) coinciding with the premiere. With a $50 donation per person, attendees can enjoy savory hors d’oeuvres from each of the renowned chefs in addition to a mouth watering array of fresh Mid-Atlantic oysters provided by Rappahannock River Oysters, LLC at a special viewing party that will be held from 8pm -12am at Long View Gallery (1234 9th St., NW), a Blagden Alley neighbor of Rogue 24.
The judges for Battle: Bell Pepper were Karine Bakhoum, Adam Richman and Nigella Lawson
If you haven’t yet, be sure to check out my recent interview with the newest Iron Chef, Marc Forgione HERE.
Click HERE for the outcome.
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Review: Kid in a Candy Store
This is going to be a very short review. Because the show isn’t any good? No, not really. It’s because the newest show from Food Network, Kid in a Candy Store, isn’t new. Adam Gertler is just as charming as he was when he (and three other people) should have beaten out Aaron McCargo Jr. on NFNS 4. It’s the format of the show. There is nothing really new about it.
If you liked Food Finds, Will Work For Food, Unwrapped, Food Tech, Road Tasted (with either the Neely’s or the Deen’s), Man vs. Food, FoodCrafters, Unique Eats, Follow That Food or How’d That Get on My Plate? then you’ll like Kid in a Candy Store. It is pretty much those shows. Only it’s just about desserts. I’m sure for those of you with strong sweet teeth it will be a fun variation of a tried and true formula with an amusing and talented host. As for me, I’m not a big dessert guy. My idea of the perfect dessert is a second cheeseburger.
It is certainly better than Cupcake Wars.
Be sure to check out this recent interview with Adam Gertler.
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