http://jerseycityeats.blogspot.com/20 ... ork-staffing-changes.html

bodhipooh wrote:
I think the trick is looking for the particular type that appeals most to your palate. In the case of BBQ styles, since I lived in Texas for quite some time, I am partial to dry rub, with smoky sauces. If you like tangy, non sweet sauce, look for North Carolina style sauces (usually red and runny, since it is vinegar based) but most commercial stuff is Kansas City style, which is that thick, sweet stuff. Memphis style is like a cross between KC and NC styles, with vinegar base but also includes molasses.

brewster wrote:
Quote:

HippieShowgirl wrote:
Quote:

brewster wrote:
Care to share your recipe???????

Sure.

I freestyle it after the first 3 ingredients, just adjust to taste

1 Cup Ketchup
1/2 cup water
1/4 cup of apple cider vinegar
1/3 to 1/2 cup of brown sugar (handful)
dash of Worcestershire
dash of lemon juice
dash of orange juice
dash of dijon mustard
smidgen of sriracha
smidgen of sweet chili sauce
about 10-15 cracks on the black pepper grinder
a few shakes of onion powder
a little shake of chili powder
smidgen of honey if I have it.

Bring to a boil, simmer to reduce about 45 mins to an hour

Cool, thanks. It's been a while since I made my own, but most of the commercial stuff is way too sweet. There used to be a brand in the supermarket called Firehouse that I thought was pretty good, but it's long gone.

HippieShowgirl wrote:
Quote:

brewster wrote:
Care to share your recipe???????

Sure.

I freestyle it after the first 3 ingredients, just adjust to taste

1 Cup Ketchup
1/2 cup water
1/4 cup of apple cider vinegar
1/3 to 1/2 cup of brown sugar (handful)
dash of Worcestershire
dash of lemon juice
dash of orange juice
dash of dijon mustard
smidgen of sriracha
smidgen of sweet chili sauce
about 10-15 cracks on the black pepper grinder
a few shakes of onion powder
a little shake of chili powder
smidgen of honey if I have it.

Bring to a boil, simmer to reduce about 45 mins to an hour

brewster wrote:
Care to share your recipe???????

HippieShowgirl wrote:
Barbecue sauce on the table was decent, nothing spectacular (Mine is better ...)

moobycow wrote:
Quote:

DanL wrote:
how does this place compare to and how are -

smokinbarrelnj.com

houseofque.com

relatively new places in Hoboken.

my local references are Hill County, Mighty Quinn in the East Village and going back to Pierson's when they were in the back of a sports bar in Queens.

Having just been the House of 'Que I would say Hamilton Pork is a lot better. The atmosphere at House of Que and the portion sizes are better but both the ribs and the brisket are better at Hamilton Pork.

Monroe wrote:
Well, it may or may not be artisanal-but is it (the newest, annoying overused word) 'curated'?

DanL wrote:
how does this place compare to and how are -

smokinbarrelnj.com

houseofque.com

relatively new places in Hoboken.

my local references are Hill County, Mighty Quinn in the East Village and going back to Pierson's when they were in the back of a sports bar in Queens.

bodhipooh wrote:
Quote:

DtJcQdMf wrote:
Quote:

bodhipooh wrote:
Quote:

DtJcQdMf wrote:
Quote:

On_The_3rd wrote:
This whole "artisanal" BS food trend needs to stop. BBQ in its essence IS ARTISANAL. The amount of time the food takes to cook, the delicate mix of spices for the rubs, the tending of the fire.

Now look what Hamilton Pork has done here: Here are your FOUR RIBS, here is your SCOOP of mac n' cheese. Look how delicate your plate is, oh so delicate, the balance, so artisanal, are you enjoying the atmosphere, it's reclaimed wood, very artisanal. Do you like the butcher paper, very authentic.

This is insulting the the BBQ experience. BBQ is about eating big, big portions, over abundance. It's the reason why people with weak stomachs don't like BBQ "ewewew, it's SO MUCH FOOD" You aren't expected to eat all of it, your expected to share it.

This is exactly the execution I was expecting from The Hamilton Inn and I feel bad for the people who are about to be let down, again.

Hard to say that BBQ is artisanal, imo, don't need an artisan. Need a hunk of meat, some spice rub, and strong backs.

Huh? Smoked BBQ is the very definition of artisanal. That is, it is made in a traditional way by hand, or in a non mechanized manner.

I disagree, not strongly, but personally. Just to make sure, I looked up the definition. Here it is:
An Artisan is a skilled craft worker who makes or creates things by hand that may be functional or strictly decorative, for example furniture, decorative arts, sculptures, clothing, jewelry, household items and tools or even mechanical mechanisms such as the handmade clockwork movement of a watchmaker.
That's the definition from Wikipedia.

Making it in a traditional way by hand, or in a non-mechanized manner, doesn't cut it, FOR ME. YMMV.
After this point, you may say that becoming a pitmaster requires fine motor skills and years of training, such as a tourbillion watchmaker for Vacheron constantin requires. Then we will agree to disagree.

Here is the definition from Merriam Webster:
Full Definition of artisan
1
: a worker who practices a trade or handicraft : craftsperson
2
: one that produces something (as cheese or wine) in limited quantities often using traditional methods

You may also say that according the Merriam-webster definition, BBQ fits the definition of artisanal. However, I believe that definition to be too general; I do not consider myself an artisan when making a sandwich at home, for example.

Wikipedia, by no means an exhaustive authority, but a good proxy for certain topics, expounds further on the definition:
...Thus, "artisanal" is sometimes used in marketing and advertising as a buzz word to describe or imply some relation with the crafting of handmade food products, such as bread, beverages or cheese....

I like the English language. It is my first and best language. It can be so expressive, and specific. I prefer to hone the definitions of words, where applicable, to fine points, so when appropriate there is no mistaking what I mean.
If BBQ by that definition is artisanal, this would expand many things to being artisanal: deli salad, the bagel down at wonder bagel, pulled pork, a mechanical watch, a Pagani, a Stradivarius. The letter of the word and the spirit of the word are discordant and then the word becomes irrelevant.

I'd like to say that Hamilton Pork never claimed their BBQ to be artisanal; this derailment is just a friendly discussion about what is and isn't artisanal.

Actually, now that I've typed out this entire stupid response, I may have swayed myself (a bit) in the other direction. I suppose BBQ could be artisanal, but I do not usually think of it as such.

You argue that BBQ is not artisanal, and then go on a long post debating the finer points of the word "artisan", instead of "artisanal".

ar?ti?san?al
?r?t?z?n(?)l/
adjective
adjective: artisanal
relating to or characteristic of an artisan.
"artisanal skills"

- (of a product, especially food or drink) made in a traditional or non-mechanized way.
"artisanal cheeses"

Yes, you are correct that an artisan is everything you said and argued. But, that was not the contention. No one is arguing that those pit masters (and I use the term lightly, because I haven't watched them honing their craft) are artisans. But, when speaking of artisanal products or food, the implications and accepted definitions is what I just posted above.

DtJcQdMf wrote:
Quote:

bodhipooh wrote:
Quote:

DtJcQdMf wrote:
Quote:

On_The_3rd wrote:
This whole "artisanal" BS food trend needs to stop. BBQ in its essence IS ARTISANAL. The amount of time the food takes to cook, the delicate mix of spices for the rubs, the tending of the fire.

Now look what Hamilton Pork has done here: Here are your FOUR RIBS, here is your SCOOP of mac n' cheese. Look how delicate your plate is, oh so delicate, the balance, so artisanal, are you enjoying the atmosphere, it's reclaimed wood, very artisanal. Do you like the butcher paper, very authentic.

This is insulting the the BBQ experience. BBQ is about eating big, big portions, over abundance. It's the reason why people with weak stomachs don't like BBQ "ewewew, it's SO MUCH FOOD" You aren't expected to eat all of it, your expected to share it.

This is exactly the execution I was expecting from The Hamilton Inn and I feel bad for the people who are about to be let down, again.

Hard to say that BBQ is artisanal, imo, don't need an artisan. Need a hunk of meat, some spice rub, and strong backs.

Huh? Smoked BBQ is the very definition of artisanal. That is, it is made in a traditional way by hand, or in a non mechanized manner.

I disagree, not strongly, but personally. Just to make sure, I looked up the definition. Here it is:
An Artisan is a skilled craft worker who makes or creates things by hand that may be functional or strictly decorative, for example furniture, decorative arts, sculptures, clothing, jewelry, household items and tools or even mechanical mechanisms such as the handmade clockwork movement of a watchmaker.
That's the definition from Wikipedia.

Making it in a traditional way by hand, or in a non-mechanized manner, doesn't cut it, FOR ME. YMMV.
After this point, you may say that becoming a pitmaster requires fine motor skills and years of training, such as a tourbillion watchmaker for Vacheron constantin requires. Then we will agree to disagree.

Here is the definition from Merriam Webster:
Full Definition of artisan
1
: a worker who practices a trade or handicraft : craftsperson
2
: one that produces something (as cheese or wine) in limited quantities often using traditional methods

You may also say that according the Merriam-webster definition, BBQ fits the definition of artisanal. However, I believe that definition to be too general; I do not consider myself an artisan when making a sandwich at home, for example.

Wikipedia, by no means an exhaustive authority, but a good proxy for certain topics, expounds further on the definition:
...Thus, "artisanal" is sometimes used in marketing and advertising as a buzz word to describe or imply some relation with the crafting of handmade food products, such as bread, beverages or cheese....

I like the English language. It is my first and best language. It can be so expressive, and specific. I prefer to hone the definitions of words, where applicable, to fine points, so when appropriate there is no mistaking what I mean.
If BBQ by that definition is artisanal, this would expand many things to being artisanal: deli salad, the bagel down at wonder bagel, pulled pork, a mechanical watch, a Pagani, a Stradivarius. The letter of the word and the spirit of the word are discordant and then the word becomes irrelevant.

I'd like to say that Hamilton Pork never claimed their BBQ to be artisanal; this derailment is just a friendly discussion about what is and isn't artisanal.

Actually, now that I've typed out this entire stupid response, I may have swayed myself (a bit) in the other direction. I suppose BBQ could be artisanal, but I do not usually think of it as such.

bodhipooh wrote:
Quote:

DtJcQdMf wrote:
Quote:

On_The_3rd wrote:
This whole "artisanal" BS food trend needs to stop. BBQ in its essence IS ARTISANAL. The amount of time the food takes to cook, the delicate mix of spices for the rubs, the tending of the fire.

Now look what Hamilton Pork has done here: Here are your FOUR RIBS, here is your SCOOP of mac n' cheese. Look how delicate your plate is, oh so delicate, the balance, so artisanal, are you enjoying the atmosphere, it's reclaimed wood, very artisanal. Do you like the butcher paper, very authentic.

This is insulting the the BBQ experience. BBQ is about eating big, big portions, over abundance. It's the reason why people with weak stomachs don't like BBQ "ewewew, it's SO MUCH FOOD" You aren't expected to eat all of it, your expected to share it.

This is exactly the execution I was expecting from The Hamilton Inn and I feel bad for the people who are about to be let down, again.

Hard to say that BBQ is artisanal, imo, don't need an artisan. Need a hunk of meat, some spice rub, and strong backs.

Huh? Smoked BBQ is the very definition of artisanal. That is, it is made in a traditional way by hand, or in a non mechanized manner.

DtJcQdMf wrote:
Quote:

On_The_3rd wrote:
This whole "artisanal" BS food trend needs to stop. BBQ in its essence IS ARTISANAL. The amount of time the food takes to cook, the delicate mix of spices for the rubs, the tending of the fire.

Now look what Hamilton Pork has done here: Here are your FOUR RIBS, here is your SCOOP of mac n' cheese. Look how delicate your plate is, oh so delicate, the balance, so artisanal, are you enjoying the atmosphere, it's reclaimed wood, very artisanal. Do you like the butcher paper, very authentic.

This is insulting the the BBQ experience. BBQ is about eating big, big portions, over abundance. It's the reason why people with weak stomachs don't like BBQ "ewewew, it's SO MUCH FOOD" You aren't expected to eat all of it, your expected to share it.

This is exactly the execution I was expecting from The Hamilton Inn and I feel bad for the people who are about to be let down, again.

Hard to say that BBQ is artisanal, imo, don't need an artisan. Need a hunk of meat, some spice rub, and strong backs.

On_The_3rd wrote:
This whole "artisanal" BS food trend needs to stop. BBQ in its essence IS ARTISANAL. The amount of time the food takes to cook, the delicate mix of spices for the rubs, the tending of the fire.

Now look what Hamilton Pork has done here: Here are your FOUR RIBS, here is your SCOOP of mac n' cheese. Look how delicate your plate is, oh so delicate, the balance, so artisanal, are you enjoying the atmosphere, it's reclaimed wood, very artisanal. Do you like the butcher paper, very authentic.

This is insulting the the BBQ experience. BBQ is about eating big, big portions, over abundance. It's the reason why people with weak stomachs don't like BBQ "ewewew, it's SO MUCH FOOD" You aren't expected to eat all of it, your expected to share it.

This is exactly the execution I was expecting from The Hamilton Inn and I feel bad for the people who are about to be let down, again.

This place could be a HOT spot for the Park
area if they get it right!

This whole "artisanal" BS food trend needs to stop. BBQ in its essence IS ARTISANAL. The amount of time the food takes to cook, the delicate mix of spices for the rubs, the tending of the fire.

Adonis wrote:
Where do they have parking?