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The Lovely Bones

No Comments23 April 15:44


Baby Back Pork Rib Bones


This is both a sad picture and a lovely sight. There is nothing better than a freshly smoked rack of baby-back pork ribs to wet my whistle, even if I do get to that last rib and start lamenting the fact that it IS the last one. But before I start talking about ribs, we want to thank all our great customers as we’ve kicked off our Thursday Smokeathons over the last few months. Your feedback has been tremendous, and we’re thrilled beyond measure that you love our food. We’re going to do everything we can to increase the output and variety, whether its introducing full plates and sides to the weekly events in Hayward, or appearing at local farmers’ markets with some new and freshly smoked delicacies. All of that and more is coming, and coming soon.


But today, I want to talk about ribs. Our goal all along has been, and always will be, to bring the best in true Texas-style dry-rub, pit-smoked barbecue to the San Francisco Bay area. The whole reason why we started this venture was because after 25 years of living here, we felt that barbecue providers in Northern California just weren’t getting what truly well-made smoked barbecue was about. It’s not about throwing a bunch of meat on a grill (or a big inefficient commercial pit for that matter)
and then drowning it with sauce to make up for what didn’t get done the right way beforehand. The best barbecue sauce in the world still can’t make up for poorly cooked meat. We were talking the other day about how our parents in Texas accidentally introduced us to the benefits of pit smoking when they started cooking steaks and chicken on old-fashioned aluminum grills when we were kids in the 1950′s. Although these grills were kinda small, they contained a lid that was much higher than other typical grills you find people using these days. Combined with a cooking surface that was a bit higher off the charcoal base than was usual, these grills created a great opportunity for smoke cooking, especially with the addition of some hickory or pecan wood chips. After a few outdoor barbecues where our steaks and chickens were a whole heck of a lot juicier and better flavored than they had ever been, our family was hooked. We couldn’t imagine why someone would want to burn and dry out their barbecue the traditional way.


But people did, and unfortunately, they still do in a big way. Watch the TV show BBQ Pitmasters sometime, and notice how even “professionals” will flame up their presentation, and fortunately for the psyche of everyone watching, get booted off the stage as a result. It’s still a revelation to me how superb your food can taste when you back off the flame and temperature a little, kick back your shoes and wait a while, and let the beauty of pecan smoke work its magic. Even if we do add a little extra secret magic in for good measure. You have our pledge in stone – to keep bringing more and more of this revelation from the Lone Star State to your taste buds here in Northern California. Now, more than ever, just as it was for us in Texas back in the 1950′s, low and slow is the way to go.


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Mark is the Business Manager and resident “Smokologist” for Tex Howard’s Pit-Smoked Bar-B-Que. He loves his girls, the San Francisco Giants, the great states of California, Colorado, New Mexico and Texas, and any food that’s been smoked.

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