Yards: Smoke ‘Em If Yous Got ‘Em Event This Sunday


Yards Brewing started its Smoke ‘Em if Yous Got ‘Em seven years ago, before the BBQ craze really hit Philly hard. But the annual event (which sells out every year) keeps getting stronger, and this year, 30 beers from around the country will join all sorts of smoked and BBQ’ed meats for a day-long jamboree this Sunday afternoon at the Yards brewery on Delaware Avenue.

Bluegrass, backYARDS (or in Yards’ case, front YARDS) and BBQ–what’s not to love? Tickets for the event will run you $55 and you can get yours (while supplies last) at the link below.

Smoke Em If Yous Got Em [Yards]

Fette Sau Whiskey Dinner Set for September 10th


Photo by Max Grudzinski

Tomorrow, Thursday, September 10th at 7 p.m., Fette Sau is hosting a whiskey dinner with New Liberty Distilling. Chef Jason Goodman and New Liberty’s master distiller and owner Robert Cassell will be teaming up on the dinner. In fact Cassell has shared staves from his charred oak whiskey barrels that will be used to smoke the dishes.

Check out the menu »

Lo Spiedo Hosting Labor Day Weekend BBQ

lo-spiedo-bbqOn Sunday, September 6th, Lo Spiedo is hosting a Beer-B-Q at the Navy Yard. The event features all-you-can-eat barbecue, craft beer specials, lawn games and live music. The food and drink kicks off at 2 p.m. with the music beginning at 5 p.m.

Tickets are $30 in advance or $35 at the door for all-you-can-eat barbecue. Or you can pay-as-you-go, menu items range $5-$10. All military members pay just $25 at the door.

Read more »

ProTap Hosting a Brat BBQ

protap-bbq-brats-400This Sunday, August 16th, Prohibition Taproom is hosting a barbecue of brats. For $15 per person, you get a housemade bratwurst sandwich with beer mustard, kraut and pickles, plus sides of corn on the cob, macaroni salad and slaw. And wash it all down with a glass of Yards Philly Pale Ale.

There will also be cornhole games and German beers on special.

The fun kicks off at 5 p.m. at 501 North 13th Street.

Prohibition Taproom [Foobooz]

Philly’s Best BBQ Spots: A Guide to Sides


Clockwise from top left: Burnt end baked beans from Fette Sau, burnt ends from Percy Street and collard greens from Sweet Lucy’s | Photo by Jason Varney

Even in this Yankee city, barbecue is a summertime staple. And while any dilettante can find good ribs in Philly these days (and brisket, too), a truly great barbecue joint should be judged by how it handles dishes other than the main attraction. Here’s a brief guide to going deeper at the region’s best barbecue spots. Read more »

Meat Week: Can You Cook Ribs With A Flamethrower?

flamethrowerAs far as I know, the good folks over at Kotaku.com are not celebrating Meat Week the way we are, but it just so happens that they found some videos of people doing some truly awesome stupid things–like trying to cook bacon with a machinegun or, in the case of the video below, making some ribs, popcorn, s’mores and watermelon (?) with a flamethrower.

You KNOW you want to see the video…

Pappy Van Winkle and Brisket Dinners at Percy Street


Percy Street Barbecue has snagged a few bottles of the practically impossible to secure, Pappy Van Winkle 10, 12 and 23 year old bourbons, and they’re pairing the bourbon with a special brisket dinner for some quick-fingered followers of Percy Street.

Percy Street is offering three bourbon + brisket dinners for a maximum of eight guests for $800 (includes tax and gratuity). The dinner will include pours of all three of the Pappy Van Winkle bourbons, a whole brisket plus off-menu dishes and treats created by chef/owner Erin O’Shea.

The dinners will be released one at a time via Twitter and Percy Street’s email newsletter. First email reply scores the dinner.

Sign up for Percy Street’s newsletter at percystreet.com.

Percy Street Barbecue [Foobooz]

Rubb: Good Old Fashioned Barbecue in Manayunk


After much ado, Rubb, a beer, bourbon and barbecue joint in Manayunk finally opened. And now, Philadelphia Weekly’s Brian Freedman has visited the restaurant and is singing its praises.

 Rubb will win over plenty of fans as word gets out about this simply decorated yet inviting spot an easy drive from the city. The rub itself is a uniquely sweet one, yet not overwhelmingly so, and it’s plenty complex. When applied to the generous ribs and allowed to meld with the meat over the course of its stint in the smoker, an almost molasses-like texture develops on top, sticking to the teeth in layers with each bite and providing the slightest sense of crystalline crunch. Bumping up against the smoky-earthy meat, the result is a mouthful that’s rich in sweetness and savor in equal measure, and a seriously fine serving of ribs.

Rubb [Philadelphia Weekly]
Rubb [Official]

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