Fort Reno BBQ - Simply Good Barbecue

This week, I was lucky to attend a special preview of a new barbecue joint in my brother’s neighborhood of Park Slope.  Enjoying the Slope not only for its charm, I just love trying all the amazing culinary treats it offers.  Excited to attend the restaurant’s preview, open just to the media before its big reveal this week, I invited Dan to join me in this yummy meatfest.

Atmosphere:
Even though it’s located on a major street near the R train, Fort Reno is a bit hidden from view and you really have to keep your eyes peeled to spot it.  It helps that its street number is prominently displayed on the outside, so definitely look out for that, as it’ll help you find the way.

Once you get inside, you’ll notice just how intimate it is.  There’s a small bar immediately opposite the entrance and some communal seating off to the left.  To the right of the bar is where you can find the food counter where you place your order and pick up your food.  I first didn’t know how I felt about that, but honestly, it’s all part of the casual BBQ fun and fits in quite well.

I just loved the repurposed look of the whole place, including a mirror mosaic wall, mason jar and colander light fixtures, and repurposed wooden tables and benches.  It set the theme for what was a comfortable evening filled with delightful, homey food.

Food:
Although the offering was a bit limited, featuring 3 proteins and 5 sides, we managed to try nearly everything - even getting a little bonus of a side, which I'll get into shortly.  We really enjoyed the simple, but thoughtfully prepared food, which left a great impression on us and no doubt a burning desire to come back.

Meats - Dan and I immediately gravitated to the pork ribs and the brisket.  The former was ready from the get go and we devoured it, but the latter wasn't yet finished and we had to wait about an hour and change for it (that's where the extra side dish came in).  Even though we thought it'd be worth the wait, I'm not entirely sure, as it was flavorful but too over salted.

The ribs were delectable though, falling off the bone, finger lickin' good and packed with tons of smoky flavor.  There were about 5 in the small rack we got, and we could've devoured another 5 easily.  Despite the small portion, there was a lot of meat on the bones, which was refreshing.

Sides - This is where Fort Reno really shined, and I can't say that any one side didn't completely satisfy me because it clearly did.  My two big standouts were the fluffy, buttery biscuits you see above and the 3-cheese mac 'n cheese.

Let me first start with the biscuits, which were soft and airy, with the most amazing crunchy crust.  I can confidently say I haven't had a biscuit this spectacular to date - and what was fantastic is that they didn't feel the least bit heavy.

My second clear winner was the 3-cheese mac n' cheese, which was just bodaciously good.  It combined gruyere, cheddar and parmesan with small shell pasta and the creamiest bechamel sauce that went down real smooth.  I loved the crunchy breadcrumb crust on top, and because we both recognized its excellence, we nearly licked the bowl clean.

The other sides of baked beans, collard greens and cole slaw were also tasty, and I especially enjoyed the veggies that cut some of the richness of the other sides I just mentioned.

Drinks - Besides the food, Fort Reno is really great at creating sophisticated specialty drinks that pair really well with all the comforting food.  Dan and I both tasted their fun creations, he going with the Old Fashioned and me with a drink called Bobbito Burns.  I was especially drawn to mine because it combined the smoky flavors of mezcal, tequila and even meat bitters.  Yep, you heard me right...meat bitters.  As I initially raised an eyebrow at that, my doubts were put to rest, as this drink delivered something incredibly sexy and masculine, a perfect pairing with the smoky BBQ.

Service and Cost:
Overall, the service matched the atmosphere at Fort Reno, as it was casual and laid back, but everyone was also well informed about what they were serving.  It seems that the place is run by a group of good friends, and they do a nice job of promoting that camaraderie to their patrons.  Dan and I felt it, and it made us feel happy and relaxed.

Prices are affordable and even though this was a complimentary tasting, I inquired about the price point.  They purposely gave us portions reflective of everyday plates and a serving of a single protein and two sides would've set one back about $15 or slightly less.  Specialty drinks are priced at $7 - $11 and beers are $6.

3 Mmmms

Fort Reno BBQ - 669 Union Street, Brooklyn NY 11215
347.227.7777
R Train to Union Street
www.fort-reno.us

Ribfest VI Crowned a New Meat-a-Rrific Winner

As I mentioned yesterday, this weekend was no joke when it came to food.  Besides it being the 4th of July, a time for everyone to gorge on some of the best BBQ and other all-American comfort foods, it was also the weekend of the Meyers' Annual Ribfest competition.  And although I got a break from judging this year, I was there in the trenches documenting everything, speaking with the competitors and getting behind the scenes on each competitor's particular rib technique. 

Even before I get into the deets, I'd like to thank the Meyers family for putting on an extraordinary affair that keeps getting better each year.  I can't even fathom what next year will bring, but one thing's for sure, an elastic waistband is an absolute must.

About Ribfest:
A brief recap about Ribfest...  Currently in its 6th year, the event started as a casual competition between close family and friends of the Meyers' (who Dan knows from his hometown), but has evolved into more than that. 

Extending the competition across state lines, anyone who's a friend of the Meyers' can now enter.  There are no stringent rules for rib preparation, except that you provide enough to feed everyone and put your best foot forward in terms of creativity and originality.  The sky's the limit for what you can do with your sauces, rubs, cooking technique, and the true nature of competition really comes out each year, as the stake's get progressively higher. 

A formal judges table, consisting of three individuals with a food penchant is integral to the event.  Judging on taste, creativity and overall technique, the fate of each competitor rests in these capable hands.  Judges rotate each year, and you can't be a judge more than once, to keep things objective and fair.

The judges work hard at choosing a winner, who is announced at the event, about an hour after all the tasting takes place.  A King or Queen of Ribs, if you will.

The Competitors:

In addition to our regulars who participate each year such as Adam, Tom and Bobby, we also had Adam's friends Chris and Ashley and family friend, Laura bringing out the big guns.

It was nice to have two women in the mix, and I hope this trend continues in future Ribfests.

Ribs:

There were five types of ribs this year and all of them were the "wet" variety.

All competitors used some variety of proprietary sauces and techniques that can't be revealed here, but some of them I've gotten permission to cover.

BBQ Sauce Based Ribs - Three out of the five ribs were dressed with homemade BBQ sauces that have been perfected by each competitor. Some were on the sweet side, others tangy and some used non-traditional ingredients such as Coca Cola and bourbon. I won't say which, again to protect the competitors, but each sauce added something special to the tender pork meat, which in all instances separated beautifully from the bone.

Sous Vide Ribs - Tom used a non-traditional technique for preparing his ribs, in which he sous vided them for 18 hours with a homemade immersion circulator and then finished them off on the smoker. (Tom will actually get into this specific technique in a future post).

Asian-Style Ribs - I liked that Chris and Ashley put a new spin on the ribs we typically see at Ribfest with their drier, Asian style variety. Consisting of fragrant Asian spices and a flavorful kick at the end of each bite, I overheard many guests complimenting them. It also has to be noted how lovely the texture was - tender, succulent and perfectly separating itself from the bone.

Sides:

The side dish throwdown, as they called it this year was also fierce. There were about 8 competitors in the mix and everyone put their best food forward.

I participated too, with my crab boil potato salad, and was happy to receive nice feedback, placing as the second runner up.

Two favorites stood out for me in terms of sides:

Randi's Chipotle Corn - Anything but your ordinary corn, Randi's version included individually sized pieces, rubbed to capacity with chipotle spice butter and further topped with crumbly queso fresco. I loved the well-done char marks on the outside and the juicy consistency of the corn's inside. The chipotle butter completely penetrated the corn's kernels, producing a most colorful and interesting sensory experience. It absolutely rocked my world.

Diane's Carrot Spoonbread - This was the best side dish of the night, in my opinion because it felt more like a dessert. Its texture resembled your favorite bread pudding and the topping was crunchy, sugary and absolutely delicious. Diane revealed that the recipe is a hybrid of a Passover dish she often makes, which intrigued me even more. I can't wait to get the recipe, and hopefully share it with you folks.

Mac n' Cheese:

In addition to the side dish competition, we naturally also had a Mac 'n Cheese throwdown, as it's the perfect accompaniment to any great BBQ. There were two competitors in this category - Randi and Jess. Both produced fabulous renditions of this comfort food, Randi going with a gourmet cheese mixture of gruyere, cheddar and parm, whereas Jess also threw in Dave's famous bean chili. I thought both were lovely in their own way and both ladies received great feedback from guests and judges alike.

The Winners:

The grand winner in the rib competition was big dog Bobby Cohen. He couldn't be more thrilled to receive this esteemed honor, and you can see his glee shining through. It was nice to see such as a passionate meat lover win, and he graciously accepted the pig trophy, which he promises to proudly display at home.

As for the sides, the big winner there was Bobby's wife, Diane.  Another proud and talented cook, and it was nice to see such a cooking powerhouse couple dominate the event this year.

The Mac 'n Cheese crown went to Randi's classic Mac 'n Cheese, which she wore with class and modesty.  Doesn't she look fab?!

Thank you to everyone again for making this year's Ribfest the best ever.  I can't wait to see the meat debauchery that next year brings...

Ribfest 2010 - "Rubbing Meat 5 Years Straight" and it Shows

This past weekend was our friend Adam's and his family's legendary (and annual) Ribfest celebration.  While last year's shin-dig was quite the bonanza, this year the Meyers' kicked it up another notch with more guests, drinks, some fancy serving staff and of course more ribs!  It was, as always incredible and the Meyers' sure know how to throw a partay.  Whether a Ribfest newbie or veteran, there was no choice but to feel right at home and as part of the crew.  I learned this credo last year and returned to the event this year with an honorable task - as one of the judges.

The Competitors:
Five fierce competitors entered the rib competition this year including our friend Adam, Tom, Uncle Bobby, Dave and Bob.  Even before I go into the critique below, I have to say that the showmanship of every single rib was intense and super impressive.  Every competitor took great care and pride in their ribs and really made them their own.  The love that went into each and every plate was evident and it was not only a pleasure to admire but pure gluttony and sloppy bliss to eat.

Adam - I'm not just saying this because Adam is our friend, but he's always the most avant-garde competitor. Last year he used Coca-Cola on his marinade and this year, he brought everyone's tastebuds to attention with his spicy jerk rub.  Each bite of his ribs provided a sharp explosion of flavor that set you over the edge, and the pieces of meat separated perfectly from the bones, without getting overcooked. It was pretty awesome and I, along with my other 2 fellow judges really appreciated the texture perfection. Kudos Adam!  For those of you interested in how to make Adam's spicy jerk rub at home, here's the recipe that he graciously provided.

Adam's Dry Jerk Rub
1/2 cup crushed pimento berries 

4 tbsp crushed pepper fIakes
1/2 cup garlic powder
1/2 cup ground ginger
1/3 cup fresh thyme
4 scotch bonnet pepper, chopped
4 bay leaves, crushed
1 tsp salt to taste
1 tbsp black pepper

Mix all the ingredients and keep it on a dry place.
Rub your homemade jerk rub over tofu, fish, chicken, pork or seafood.

Tom - Also a fierce competitor, Tom is constantly reinventing his ribs and especially his marinade.  Although this year's marinade was similar to last year's, using chipotle peppers, honey and a ketchup-based sauce, Tom kicked it up a notch by incorporating a top-notch bourbon called Woodford Reserve.  Overall, I enjoyed his marinade very much but the texture of the meat was a bit soft and needed some more time to cook.  Tom recognized this and used the remainder of the night cooking these babies to perfection.

Bob - Bob's ribs looked really different than the rest because they were a lot smaller and in fact, they were almost bite sized. The marinade he used reminded me a little bit of Tom's in that it had a hint of sweetness but differentiated itself in that it wasn't as spicy. I wouldnt've minded a tad more spice but overall, these ribs were also very delicious and their friendly size enabled you to munch on them easily and quickly.

Uncle Bobby - I can't lie, this jolly man is one of my favorite competitors because he puts every ounce of energy into this competition and it shows.  He's expressed to me that cooking is his true passion and he experiments with different recipes all the time.  His wife does the recipe researching and Bobby just "messes with ingredients and changes things around" as he says. 

For his Ribfest entry, he put together a sweet rib with a spicy blueberry glaze, as well as a blueberry reduction on the side.  I was so impressed by this plate from the beginning that I just couldn't wait to dig in.  It looked like a really appetizing piece of meat and the blueberries just made it look so summery.  Overall, it was awesome and pretty innovative too. I could've done without the extra blueberry glaze but the sauce that was on the actual ribs packed a mean punch and a hint of sweetness at the end too. Great job Bobby!

Dave (THE WINNER) - The minute I saw this pale-colored, simple looking rib, resting on a few pieces of white Wonder bread, I was unimpressed.  The presentation was so ordinary and unexciting that I wasn't as enthralled to dig in as with the others.  But...once I did, I knew why this man was in the competition.  He knew his ribs.  In fact, he'd mastered them.

The dry rub on the outside was perfectly nestled into the tender pieces of meat and each bite produced the perfect combination of spice, smokiness and char.  All three of us judges agreed that the texture was superior to none--the meat separated perfectly from the bones and it was a pleasure to pick a apart.  It came off the bones so easily and neatly in fact that no part of this amazing rib was wasted.  We licked the bones clean and even scraped up any bits that were left with the white bread. 

It was clear to us why this man was the winner - he went simple on the presentation but went balls to wall on taste.  A proper bow and dusting off the shoulder is in order here.

All competitors received medals that you see above, with the clever slogan, "rubbing meat 5 years straight." Everyone wore them proudly as a badge of honor that each person rightly earned through their exemplary cookmanship.

Other Noms Worth Mentioning:
Besides all the finger-lickin-good meat, let's not forget about all the amazing sides that graced this year's Ribfest.  For a lot of these, Randi was the mastermind, producing delectable side dishes such as her famous mac 'n cheese, jalapeno cornbread, coleslaw and more.  Everything was truly excellent but my clear stand-out was the coleslaw, which had a unique spin to it.  Besides just the usual suspects such as cabbage, carrots and onions, Randi's colorful coleslaw also incorporated hints of summer such as apples, lemon juice, walnuts and a really light mayonnaise based binder that had the right amount of creaminess and zest. There's no other way to say it - you hit it out of the park, Randi.

The evening wrapped up with a smorgasbord of desserts such as Ralph's Ices, my blueberry squares, a big chocolate cake and other goodies, all of which were big hits.  People continued to party and enjoy themselves until late in the night--another home run for the Meyers' and their friends.  I tip my hat to this wonderful family for another job well done. 

And now comes the hard part - waiting until next year when we do it all over again.