Tag Archives: BarBQue
Market Bar-B-Que Confidential
The Market Barbeque has operated continuously in downtown Minneapolis for the past sixty-nine years. Among family-owned restaurants in Minneapolis, only Jax Cafe in northeast Minneapolis and Murray’s Steakhouse downtown can claim a local history that long. As the heart of the city developed and the Target Center was built, the Market was forced to move several times, and the owners even established an offshoot in the suburb of Minnetonka. Today its exclusive location is at 1414 Nicollet Avenue on the south end of downtown.
This is the story of the men who founded the restaurant and the social environment within which they lived. It takes us back to the arrival of Hyman Polski in the Twin Cities from Poland, his adventures in the world of bootlegging during Prohibition, and the founding of the first Polski restaurant in St. Paul. It details the efforts made by Hyman and his sons Willard and Sam to climb the ”crooked ladder” to respectability during the Great Depression–with the sometime help of gangsters Davie and Chickie Berman.
From this world of opportunism and economic strife rose the Market Bar-B-Que, which Willard and Sam founded in 1946 and later passed on to Willard’s son Steve, who currently owns the restaurant. Author Michael Swirnoff interviewed Steve extensively for stories about the restaurant’s colorful history and the numerous celebrities from the worlds of sports, entertainment, and politics who have made the Market their preferred after-hours nightspot over the years.
Although the Market Bar-B-Que has moved several times, it retains the feel of its original location, and its walls are lined with posters of touring Broadway shows and photos of celebrities who have dined over the years on the Market’s unique pit-smoked ribs and chicken. That same atmosphere pervades the book, which will fascinate anyone interested in the history of downtown Minneapolis, and anyone who enjoys a good plate of wood-smoked ribs.
Adam’s Bar-B-Que Ribs
A story about a woman’s taste for Bar-B-Que and her lover’s taste for women. Other women. How sweet revenge is mixed with barbecue sauce.
Carefree Gourmet Presents: Dazzling Desserts, Bountiful Brunch, Tea Anytime, Brazilian Bar-B-Que, Casual Cajun, and Classy Cocktail For up to 20 Guests
Parties. Most of us love parties. We have fun attending them. We would even like to entertain on occasion. But the thought of entertaining may be so daunting that perhaps you haven’t entertained in years, or at all. Whether you work and can’t squeeze in the time it takes to plan a party or you are shy about your talents and abilities, The Carefree Gourmet, the complete party planner, is for you. It includes everything from how to address the invitation to a schedule to keep you on track; the menu, recipes, even some relaxing ideas to help you enjoy your party too! You can take it with you to the market, the bakery, the cleaners, anywhere you need to go so you don’t forget something or have to rewrite lists. This edition of The Carefree Gourmet Presents Dazzeling Desserts, Bountiful Brunch, Tea Anytime, Brazillian Bar-B-Que, Casual Cajun and the Classy Cocktail, is centered around six entertaining events that lend themselves to relaxing, splurging on yourself, focusing on the simple pleasures in life – delectable, mouth-watering temptations and the company of family and good friends. These parties can be held in the late morning, mid-afternoon, or evening. You can have an open house, entertain on a sunny porch, in the spring, outside with lots of flowers and family, or you can create an elegant evening by the fireplace, with champagne to sip as you nibble fresh strawberries dipped in whipped cream or warm melted dark chocolate. These buffets are wonderful, in that many of the dishes can be prepared either weeks or days ahead of time, then frozen/defrosted or stored in airtight containers. Most items can be purchased from the neighborhood store. Set up and clean up are a breeze and these menu items make a wonderful presentation by themselves, so table decoration is a snap. Buffets lend themselves to inviting more people than you could invite to a sit down party. It allows you to circulate amongst your guests freely and not spend so much time in the kitchen. So open t
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Dinosaur Bar-B-Que: An American Roadhouse
Features more than 100 flavor-packed recipes from Dinosaur Bar-B-Que, the perennially popular, Syracuse-based, honky-tonk rib joint.
The renowned Dinosaur Bar-B-Que is beloved by bikers, blues musicians, and barbeque aficionados for its famous barbeque and colorful regulars. Cooks can enjoy the Dino vibe at home with recipes like World Famous Dinosaur Ribs and Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce. Including everything from starters to desserts, plus house secrets behind the restaurant’s famous pit-smoked specialties, this is one distinctively down-home, must-have cookbook.Dinosaur Bar-B-Que kicked into gear in 1983 when John Stage, a Harley-loving biker with a taste for barbecue, took to the road cooking sandwiches on a sawed-in-half 55-gallon drum at “biker gigs” up and down the East Coast. Stage sampled world-class barbecue in Virginia, Texas, North Carolina, and Memphis, soaking up “the Southern barbecue vibe” (and picking up Creole, Asian, and Cuban influences along the way) before setting up shop in Syracuse, New York, in 1988. Dinosaur Bar-B-Que: An American Roadhouse captures the reach-out-and-taste-it smell of slow-cooked barbecue that hits you two blocks away from the “genuine honky-tonk rib joint,” where outfront a row of gleaming Harleys stand at attention and inside a sassy, ready-to-bust-your-chops wait staff cuts through the eclectic crowd of bikers, students, suits, and blues lovers (there’s live music almost nightly), serving up half-racks of Dinosaur-Style Ribs, Texas Beef Brisket, and Honey Hush Corn Bread.
Between recipes for Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce and Not Your Mama’s Meatloaf are samples of the restaurant’s infamous restroom graffiti (“When life gives you lemons… add vodka”) and photos of staff tattoos. Stage and coauthor Nancy Radke realize that not all backyard grill masters own smokers, let alone the kind of hickory-log-fueled industrial pits at the Dinosaur (nicknamed “The Coffin” and “The Doghouse”), so they present home cooks with a helpful Techniques of Outdoor Cookin’ section that offers advice on how to grill and smoke with wood chips.
And no matter the season, this cookbook will quickly become a dog-eared favorite, as many of the more than 100 recipes are perfect for indoor cooking anytime of the year. Whip up a batch of the all-purpose Mutha Sauce (a versatile starting off point for many of the dishes) and you’ll have enough ammunition for a weekend’s worth of recipes. If you want to come any closer to living the complete Dinosaur experience at home, you’ll need a Harley out front, a cold beer in hand, and Roosevelt Dean and the Spellbinders jammin’ in the living room. –Brad Thomas Parsons