A Fresno man risked life and limb to save the one thing that matters most – a rack of delicious-looking barbecue ribs.
Science is delicious.
Why Freddy’s Barbecue Couldn’t Really Exist
Johnny Fugitt writes: Between taking bites out of his political opponents, Frank Underwood, in the first two seasons of Netflix’s “House of Cards,” liked to visit a hole-in-the-wall barbecue joint called Freddy’s. Freddy’s BBQ is fictional and the show used a shack in Baltimore for the set.
DC tourists may be disappointed to learn they cannot sample Frank’s favorite ribs, but the most disappointing fact is not that Freddy’s is fictional. The sad truth is that Freddy’s could simply not exist in DC or in most major cities today.
While researching barbecue restaurants for my recently released book, The 100 Best Barbecue Restaurants in America“ I visited 365 barbecue restaurants across 48 states. Many owners shared with me that their businesses are hampered by local environmental, safety, and health regulations
No Tasty Barbecue For You
In Houston, for example, Pizzitola’s Barbecue hangs its hat on being the only remaining Houston barbecue restaurant to cook with a traditional open pit. Pizzitola’s has been smoking barbecue this way for 50 years and was grandfathered into the local safety law banning their traditional method of smoking meat.
“The White Swan came under federal regulations and were required to use electric cookers rather than continuing to smoke as they had for generations.”
As newer barbecue restaurants popped up just outside city limits, Houston lost tax revenue and residents had to leave the city for great barbecue—everyone lost.
“Today, cities require restaurants to invest tens, if not hundreds, of thousands of dollars in safety hoods and equipment.”
It might seem unfair for Pizzitola’s to have such an exemption and, thus, an advantage over their competition, but it’s actually a blessing and a curse. If Pizzitola’s were to make any major changes to the restaurant—like adding a patio or dining-room space—they would lose their grandfathered-in status.
Pizzitola’s cannot adapt to compete with other restaurants because this risks losing the way they have been preparing barbecue for 50 years. Eventually this handicap will catch up to them.
No More Opportunities For the Little Guys
Although local regulations have done the most damage, federal regulations are also to blame. From the 1940s until 2009, The White Swan smoked traditional North Carolina pork over smoldering oak.
“It was a shame to see a historic, small town, family-run barbecue joint forced to serve cooked pork rather than traditional smoked barbecue simply to comply with federal food regulations.”
When they franchised in 2009 (and created a number of new jobs), The White Swan came under federal regulations and were required to use electric cookers rather than continuing to smoke as they had for generations. It was a shame to see a historic, small town, family-run barbecue joint forced to serve cooked pork rather than traditional smoked barbecue simply to comply with federal food regulations. Read the rest of this entry »
I attempted my first Swineapple last week, a test that didn’t quite succeed, but didn’t exactly fail, either. It was delicious, and inspired me to try it again this weekend. In my first test, I followed instructions, mostly, but used trimmed seasoned pork chop meat to stuff the core of the pineapple, instead of pork shoulder strips. I knew that would compromise the final dish, but I was too lazy to go to the store, and I had pork chops on hand. Pork shoulder is needed, to achieve the desired tenderness and flavor. Also, the hollowed-out pineapple didn’t allow much room for meat. For my next effort, I’ll cut the pineapple in half, core it, stuff it, then wrap with bacon, secured with toothpicks.
As you can see in this photo below–popular on Twitter a couple weeks ago, and which drove the bacon-loving Twittersphere nuts–you’ll see that the pineapple probably wasn’t cooked whole, with a stuffed hollow core, otherwise, there’s no way it could hold that much pork shoulder stuffed inside.
The pineapple appears to have been cut in half, then wrapped, to allow plenty of room for the meat. Then cooked long and slow, around five hours. Otherwise, it’s an incredibly easy project, only three main ingredients. Bacon, pork shoulder, and pineapple. Seasoning? The recipe I saw didn’t specify ingredients, that’s something the individual griller can choose. If I succeed, and make something that looks like this second photo? I’ll post it, with comments. Wish me luck! Read the rest of this entry »