Chuckwagon BBQ (Madison, Al)

Alabama meets Texas

You sometimes have to wonder what possesses people to do the things they do. I mean, what would posses a person to open a Texas BBQ joint in Madison Alabama. Right in the heart of North Alabama BBQ country. Especially given that people from one BBQ region DO NOT, as a rule, like BBQ from another region. But....there it is, Chuck Wagon BBQ not 10 minutes from the legend, Big Bob Gibson's. It's a recipe, no pun intended, for disaster.

But what if I told you that at lunch time, you can't get near this place. That lineups start before the doors open. That ya, it's that good.

Owner Mike Holley, a genuine transplanted Texan is churning out what could very well be the best Texas Q East of the Pecos. Using recipes handed down from his Grandfather, George Washington Gray he's found enough room in the BBQ saturated landscape of Madison and Limestone Counties. While he toiled in the oil fields of Texas for many years, Mike had cooking in his blood. His Great Grandfather was a chuck wagon cook on the Goodnight-Loving Trail.

Located just off I-565 Chuckwagon BBQ is a sight to behold. An honest to goodness joint. Decked out in weathered barn board with a bright red roof and big BBQ spelled out it's a stand out. Smoke stacks and catering pits pop up like mushrooms in a damp forest.

Inside it mirrors the outside with more barn board and is decorated with many things Texas. You enter around back and go through the outdoor dining area. Food is served to you cafeteria style from a large serving station inside and the cramped main dining room seems to accommodate many more than you'd think.

So let's get a look at what's got Alabamians betraying their roots shall we??
 

The Beans were much better but seemed to be lacking something. It seemed to be an acid of some sort. I added a bit of BBQ sauce and that seemed to brighten things up a bit. So I added more. I found that there was a level that was perfect and one that was too much. So easy does it.
I quite liked the Tater Salad. Nothing special about it, it’s just good old solid tuber goodness. Nothing wrong with that.
 

A 2 Meat combo of Brisket and Sausage is a nice match. Smoked pork sausage and Texas style brisket are as ubiquitous in Texas as cows it seems. While both were terrific, they both lacked that great smoked flavour that I love. Otherwise, the sausage was incredibly tasty and perfectly cooked. When smoking sausage the casing can become rather rubbery and downright unappetizing. This wasn't the case here. The brisket also hit all the appropriate buttons but the smokey one as I mentioned. The meat was fork tender, juicy and great tasting. Gven that these are the two house specialties, they’d better be good.

They do actually do pork products as well. This horrible photo is of ribs. Given that we showed up 5 minutes before close and I got the last order of ribs they were needless to say, not very photogenic. Not to worry, the taste was pretty much everything you’d want. As you can tell by the pink in the meat, the smoke flavour was spot on.

For dessert there are some options but Mrs. Sippi was all over the Fried Pies. The apple was terrific but the peach was just slightly better.

So there you have it folks, terrific Texas BBQ in the Heart of Dixie.

You can find Chuck Wagon BBQ at 8982 Madison Blvd. in Madison, Al.

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You can also find them on facebook.


Well that's all for now folks, see ya next time in the food court.

The Clubhouse Sandwich Shop

Join the Club

Life for people in the south end of the U of T area just keeps getting better. Never mind that real estate prices are going through the proverbial roof or the on going improvements to the transit system making the city run smoother (so they say). It's becoming a foodie mecca of sorts. Stalwart noshing destinations such as Kensington Market and Chinatown have always been great options. The last decade however has seen several great additions. Some of which, for instance, Caplansky's and Fancy Franks, you've read about here.
 
Welcome The Clubhouse Sandwich Shop to the nieghbourhood. The little eatery opened by neophyte restaurateur Doan Nguyen has quickly become the talk of the town. As first time restaurants go, this one avoids some of the pitfalls that plaque the newbie. First and foremost, location, location, location. It's in a good spot. Secondly, the food is first rate. It should go without saying but if you don't have a good product, you don't have anything. Lastly, they're not over thinking here. The menu is very simple. Soup and sandwiches and not too many choices either. You're far better off doing a few things very, very well than a number of things that leave people feeling; Meh. Simply put, Doan isn't (ahem) biting off more than he can chew.

The small store sits nestled on the edges of Chinatown and the University of Toronto. Inside it's minimalistic and "natural" looking. There's an abundant use of wood an a faux forest wall paper behind the counter. Suggesting the name is not an homage to the classic sandwich but the tree fort of ones childhood.

Seating is communal and can accommodate about a dozen seated and probably a handful more standing.
The kitchen, whence the goodies emerge is in the back.

So let's get a look at said goodies.
 
The triple cooked Hand Cut Fries are simply amazing. The best JEB claims to have had. Supported by the sight of him hoovering up every last crumb like a Dyson. So what exactly does "triple cooked" mean?? Well, the day before, large, skin on, wedge style potato chunks are boiled in salt water and left to dry for the next day. From there they get the standard double frying method (poached then crisped) that produces the best fries. To say these are crispy just doesn't do them justice. They're potato chip crisp on the outside and almost melt in your mouth fluffy/tender on the inside. Certainly some of the best I've ever had as well. I'm really hoping they offer a Cajun or some other type of seasoning down the road because I feel the possibilities are endless on this type of platform.
 
The Grilled Flank Steak sandwich is terrific. Very tasty marinated and grilled flank steak is accompanied by cashew pesto, braised red cabbage and Carlo's Trail Mix. I thought the whole thing had a very nice balance with, for the most part, no one thing taking a lead role. Once in a while however you'll get a bite and notice a bit more pesto or steak in the bite. JEB felt the steak was a little sparse and would be better with more. As I said I liked the balance however I could certainly agree that more steak would be a good thing. Seems to be just a fine tuning/personal preference issue.

 The Beer Battered Fried Halibut is an amazing sandwich. There's plenty of fish on this and it's good in it's own right. The addition of tartar sauce, smoky mayo, lettuce and tomato are nice complements. It's light yet filling and keeps a nice crunch. Even with the flavours of the mayo and tartar it retains a bit of a simple feel taste wise.
 
So there you have it folks, some great sandwiches in an area that's becoming a bit of a go to neighbourhood food wise.

You can find The Clubhouse Sandwich Shop at 455 Spadina Ave in Toronto, On.

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You can also find them on the web, facebook and Twitter.

Well that's all for now folks, see ya next time in the food court.

New Market BBQ (New Market, Al)

Follow the Smell of Hickory

Kelly and Libby Webb were born to cook. Kelly grew up at his fathers side, tending the smoker for family gatherings. Libby meanwhile was in the kitchen cooking for the large family in which she was raised. These skills meshed perfectly when the couple, since met and married, took over New Market BBQ in, conveniently enough, New Market, Alabama.


Opened in 1995 by Virginia and Darrell Day, the business would find a “For Sale” sign in the window a little over a decade later.
It had been Kelly’s dream to own his own BBQ joint and when a co-worker of his at Boeing (yes the airplane people) informed him of it’s availability, the couple pounced. Leaving the corporate world would be more than just a change of jobs. It would be a radical change of life for the couple as the restaurant came with a house (where they now live) and property as well.
While Day stayed in the picture to make for a smooth transition, as the years passed, so too has the torch. NMBBQ is now completely a Webb operation. The business has stabilized and the menu has been shored up. Q standards like ribs and shoulder are bolstered by specials such as BBQ spaghetti (‘sketti). They’ve also augmented the main part of the meal with the reward for clearing your plate, dessert. All prepared on site in either the pit by Kelly or the kitchen by Libby.

NMBBQ sits at the edge of this tiny little town less than a half hour drive from Huntsville. It is that kind of town that qualifies for “Blink and you’ll miss it” status. As such, there’s just not the traffic to be a full time venture so their hours are confined to the weekend. Even with it’s proximity to the “Big” city.

The restaurant itself is a quaint little place. It has most of the trappings of a BBQ joint. Piles of hickory, obligatory pig picture, smell of wood smoke and pig fat, etc. Most of it’s footprint is dedicated to food prep. One area houses the smokers and another the kitchen. There’s a small area for expediting orders and a very nice screened in porch with about a dozen or so chairs facing outward.
There’s also a nice picnic pavilion (pictured above) across the parking lot.

So let’s get a look at what Kelly and Libby are serving.
For sides we have BBQ Beans and Tater Salad. Both are solid if unspectacular. The beans were of the doctored up canned variety with bits of smoked pork. As I've mentioned before, many competition teams do this and there is nothing wrong. So long as their good. These are. The Potato Salad is your typical mayo based style and all in all, about what you'd expect and more over, what you want.

As far as Brisket Sandwiches go, this is one of the best I've had. Brisket is not a beginners cut. It takes time and is quite easy to dry out. So to find a place that knows how to make good brisket is great. NMBBQ does it right. I ordered it sandwich style and it was excellent plain. No sauce or slaw required. It was as juicy as brisket will be, smoky, meaty and with just the right amount of the salty rub. One of the best things I had here.

Not to be out done by the brisket is the Turkey Breast. Again, not an easy cut for novices as it too is easy to dry out. Again not so here. This is moist and as flavourful a piece of breast meat I've had. Nicely smoked and served up in slices. No need for the White Sauce on this and in fact, it detracted. It's not that the sauce wasn't good, it was fine, it's just that it covered up the subtle turkey flavour.

The ribs, served dry, are pretty much perfect. Smoky, meaty, juicy and the right amount of chew. They yielded the bone when tugged on just as they should be. I can’t say these are the best ribs I’ve had however they were more than satisfactory.

There are a few options for dessert but I couldn't resist the Peanut Butter Pie. Peanut butter flake (like what's in a Crispy Crunch) topped with custard and meringue, crumble. It's baked into a standard pie shell and is absolutely fantastic. I hemmed and hawed about but in the end, I made a great choice.

So there you have it folks, one of the best examples of North/Central Alabama BBQ in a quiet little historic town.

You can find New Market BBQ at 5601 Winchester Rd, New Market, Al.

You can also find them on the web, facebook and Twitter.

Well that's all for now folks, see ya later in the food court.

Cinci's Best Burger?

If you’re a fan of vintage neon signs you may have heard of Cincinnati’s Terry Carter. Terry owned a night club aptly named Neon in the Over the Rhine neighbourhood. Terry has moved on and now owns and operates Terry’s Turf Club in the near by Mt. Washington neighbourhood. While the old place was a night club, the Turf Club is all about the food. Other than Terry, the two places have one thing in common. Terry’s extensive collection of metal and neon signs, figures and other sundry quirky items. 

The Turf Club may be a neon museum but it’s the food that brings people in. Often voted Cinci’s Best Burger (along with it’s main rival, Zips). What makes Terry’s burgers so special isn’t the meat or the bun. Even though they’re great. It’s not that they’re cooked on a flat top. The best way to cook a burger. No, it’s the toppings. And I’m not talking Pickles and Lettuce here. Terry, an avid outdoorsman, has travelled the country and the world and is always looking for something unique that’ll work on a burger and take it to another level. Like Fois Gras or Swedish cheese or Mangos or Lobster Tails. Heck, even his burger seasoning has off beat ingredients like Grains of Paradise and Annatto. He’s constanly reinventing the wheel. Always trying to keep it fresh and interesting. With a reputation like that line ups can be long and arduous. It’s not uncommon for there to be people snaking out the door and down the street. 

Terry’s looks like it used to be someone’s home. It rests on the side of a hill and is an awesome spectacle. Gorgeous hanging plants shroud the large front porch and The collection of restored metal and neon is worth the drive itself. They’re everywhere and add a nice level of kitsch.

Inside place mirrors the exterior. Neon, neon everywhere and cylindrical coolers known as Bevadors. There are basically no light fixtures so the whole place is bathed in neon glow. Space and seating are minimal at best. Every nook, every cranny has a function or is otherwise employed. Because it’s so busy and seating is limited it’s communal. So don’t be surprised if you’re seated with people you’ve never met. As well, don’t be a stranger with these people. We met a father/son pair when we sat down and had a wonderful conversation about absolutely nothing in particular. After they left, 3 gentlemen about my age sat down and we chatted food. Food, food and more food. We didn’t meet 5 strangers. We made 5 new friends.

A few years back I started compiling a bit of a “To do” list of places that I felt we needed to visit. On that list was Terry’s Turf Club. It took a while to get there but it became a high priority after viewing the visit of Guy Fieri and the Triple D gang.

Seeing what Guy was served made it just that much more tempting.

To start things off, I'll explain the menu for you. It's basically in 3 sections. Appetizers, Sandwiches and, to borrow a Starbucks term, Modifiers. If you order a sandwich it comes bare bones. There is a small section of free condiments like onions and pickles. The standard stuff. Then there's about a full page of up charge extras like cheese, bacon, crab cakes, specialty sauces, etc., that you can add as well to customize your sandwich. For instance, when Guy was there he ordered a Burger with Swiss, Grilled Onion and Burgandy Wine w/ Wild Mushrooms & Truffles Sauce. Not really my cup of tea but he sure enjoyed it. So you get the idea.

Anyway, on to the food.

All sandwiches come with potato chips but since I hate plain potato chips (unless there's dip) I added fries. They're fresh cut and cooked to a beautiful brown colour. They had really good potato flavour but lacked a good crunch. There was a bit of crispness so it's not like they were limp, soggy tuber sticks but not the best either. So satisfactory all in all and certainly better than the chips would've been.

Our lunch guest, The Squire, opted for the Portobello Burger with Provolone and Mango/Curry Sauce. It comes out looking really nice as you can see but sadly, that didn't last. It lost complete and total structural integrity (and not in the good way) almost immediately. The Squire was mildly frustrated but quickly picked up a knife and fork and set to it. He said it was fantastic all in all with just the right amount of kick.

Both Mrs. Sippi and I went fairly old school. The standard burger with American Cheese and Bacon. What we got was a burger that was way up in the heirarchy of best burgers. This is magnificent. Definitely a top 5 burger for both of us. The meat had as good a taste as any I've had. Almost steak like in flavour. The cheese adds a nice creamy component, not to mention the cheesiness. The bacon, 3 strips of it, was good quality and really stood up well to everything else. Again, this is one incredible burger.

So there you have it folks, one of the US's best burgers in a cool and funky place.

You can find Terry's Turf Club at 4618 Eastern Ave, Cincinnati, Oh.

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You can also find them on facebook.

Well that's all for now folks, we'll see ya next time in the food court.

Fish Tale

In the late 1960's Oscar Gutierrez relocated from California to Huntsville, Al. With Oscar came years of experience in the restaurant business. In the fall of 1990 he decided it was time to open his own place. Serving burritos, tacos, tamales and the like. Oscar's place would do as much from scratch, in house as would be possible. The resulting consistency was the back bone of the business. Bandito Burrito Company has gone on to become a local icon, win several awards and has found their Fish Taco's named #7 on al.com's list of Huntsville's 20 Most Distinctive Dishes.


Occupying what seems to be an old Burger King or some other fast food restaurant, BBC offers parking in front. I hear plenty of comments that the place looks abandoned. Not so, the faded facade only adds to the charm.
Inside the décor matches the outside. A little worn but all in all, charming. It’s typical fast food in that you walk in, order, pay then take a seat in the dining room.
The kitchen is in back and that’s where all the good stuff comes from.

So let’s get a look at these Mexican goodies.



Situated by the cash register is a dispenser labeled "Ghetto Grape Drank." The obvious question begged the young lady serving us, what exactly it was. Well, we're told it's Grape Kool Aid loaded with sugar. Me being me, I just had to try it. That said, I'm not stupid nor do I want diabetes. So just a taste was all I permitted myself. I can assure you it's not as sweet as I was expecting and to be honest, in a small dose it was actually quite pleasant. The word is, one customer not only drinks a full cup with his meal but also gets two refills. Wow!!

The Taco Burger is pretty neat. It’s simply a taco (Old El Paso style) in a cheap burger bun rather than a shell. There’s not much more to say other than 1 or 6 of these seems like something perfect for those either stoned or drunk.

You get a side of salsa and corn chips with your order and really, they're worth the price of admission on their own. The chips are cut up tortillas that are deep fried, not from a bag. The salsa is just plain fabulous. Nice and fresh tasting with a pretty decent amount of heat. 

The burritos are well known around these parts. This Combo Burrito is filled with a cumin and lime seasoned ground beef, refried beans and cheese. All in all, about exactly the taste you'd expect and very well executed. You could tell that they use nice fresh cumin. Cumin doesn't sit well for long periods once it's ground (not that it won't hold it's flavour for a while mind you) and I find puts a displeasing taste on things. While freshly ground cumin adds such a nice, sweet earthiness that screams Mexican.
The refried beans are nice but nothing special. Nor is the rice. I don't have a problem with that. They're serviceable sides to the main. 
The Enchilada and Chili Rellenos platter here is good but not great. The relleno is really quite tasty. Like a large jalapeno popper without the heat. Sadly, the enchilada for which this combo platter is named really misses its mark. The tortilla/filler combination is fine but the pink highlighter enchilada sauce is thoroughly unflavourful. I tried it plain and it just didn't deliver anything. So, being the creative person I am, I poured a bit of the salsa on it. Much better. The beans and rice are the same as the other meals.

That list of Huntsville's 20 Most Distinctive Tastes is what first led me here. The Fish Tacos are simply awesome. White corn tortillas stuffed with a filet of lightly seasoned tilapia, cabbage, tomato, onions, cilantro, lime and their special dill sauce. The magic is in the sauce. Made with lime, dill and Mexican Crema it added a certain richness that became very addictive.

So there you have it. Terrific Mexican food in a Huntsville legend.

You can find Bandito Burrito Company at 3017 Governors Dr SW. Huntsville, Al.

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You can also find them on facebook.




Well that's all for now folks, see ya next time in the food court.

Samoon Sandwiches

Disclaimer: This is not a political opinion piece. I'm trying to stick to straight facts here. So please, let’s keep this discussion to the food.
 
Unless you've been living on Mars, in a cave and under a rock, you've probably heard that the United States invaded Iraq and deposed Saddam Hussein. Claiming victory several months later and leaving the country in a quagmire. While on the surface, ridding the country of a murderous tyrant seemed like a good idea, if you get a chance to talk to someone from Iraq, a different picture takes shape. One where a delicate balance, held together with Saddam's iron fist, has been upset. One where, clearly, they were better off with the devil they knew. In this case, instead of the many devils they didn't know. I've been lucky enough to converse with some Iraqi people who've left the country because it had simply become too dangerous. As one told me, "Used to be 1 Hussein. Now there's 100."
 
For young Sahar and her extended family, the opportunity to leave the homeland and come to Canada has been life changing. Now here 7 years, they've opened a small restaurant serving some of the tastes that they brought with them. Popular Middle Eastern specialties such as Shawarma, Falafel and Baklava, (popular here too) are on the menu but what really makes Al Tanoor so much more than just another in a line of Shawarma places is the tandoor they have in their kitchen. Breads like Samoon, a bun like device and Tanoor, similar to Laffa and simply know as "bread" are baked daily on site and bring a taste of Iraqi to the GTA.
 
Al Tanoor sits in a strip mall in Toronto's Wexford neighbourhood. A growing Muslim community. Logically, it's in the best area in the city to secure yourself a Shawarma. Either of Iraqi, Lebanese or Turkish decent.
Inside there's a handful of tables with chairs and a counter at the back of the dining room. That's where the Shawarma does it's magical dance and things are grilled. There's a hot bar with rice and other dishes as well as the condiment station where sandwiches and the like are fitted out.
The main kitchen, where the tandoor resides, is in back. 
 
So let's get a look at these Iraqi delights.


Being cooked in house (and their specialty), the Samoon bread was beautifully fresh and tasty. It makes me think of what the offspring of a pita and Italian roll would be. Quite conducive to stuffing as it seems the interior is a bit more airy. The house special (shawarma) comes on one of these buns instead of  a pita.
 
Kibbe (meaning Ball) is a bulger wheat croquette native to the Middle East. This version has highly seasoned ground beef stuffed into the dough and is then deep fried. This particular specimen is very tasty but, (I guess me being a sauce guy) I thought it could use some sort of dipping sauce. Traditionally they’re either eaten with or without a condiment. Your choice. Sahar suggested concocting a sauce for next time.
 
The Chicken Shawarma special (here in a Samoon)  is some of the best in the city. Terrifically flavourful, I was able to get it cooked a little more well done. It may seem counter intuitive to cook the chicken to well done but there’s enough fat to keep it moist while the shaggy bits of meat get beautifully crispy. A terrific contrast in tastes and textures. All in all, this is a fantastic sandwich and a steal at $2.99.
The Ayran yogurt drink, in my mind, is kinda meh. It’s quite popular but I didn’t care for it. It tastes like salty yogurt. I sometimes think I need to try it again but bring some juice mix.
 
Also fantastic is the Beef Shawarma. Nicely seasoned and very tender. On a pita is my favourite way to have Shawarma and this is no exception. The condiments are fresh and they have one of the better hot sauces for these sandwiches there. Good flavour and plenty of kick for such a little amount. The condiments are pretty much your usual suspects. Toum (Garlic sauce), lettuce, tahini, onions, etc. One of the best Shawarma in the city. Ask for a beef and chicken mix for something a little different.
 
Shish Tawook, meaning “skewered chicken” in English is just that. Marinated cubes of breast meat, skewered and grilled. AT's version is simply fantastic. Heavily season it came perfectly grilled. The meat was very tender, had a nice exterior while remaining very moist and flavourful inside. There was a pretty ample amount as well. The Tahini and hot sauce make it even better. Full marks here to Sahar as she absolutely nailed the cooking on this. Shown above with salad it made for a full and healthy lunch. I subbed out the rice for Tabbouleh.
 
Al Tanoor make easily my favourtie Baklava as well. This traditional Iraqi style baklava uses simple sugar instead of honey. It’s used a bit more sparingly and allows the top layers of phyllo to puff up nicely and stay crispy. The whole thing is much more reserved in the sweetness department. As such, it’s much, much more appealing.
 
Well there you have it folks, a taste of Iraq without ever having to jump in an up armoured  Humvee and risk life and limb.
 
You can find Al Tanoor at 1993 Lawrence Ave E. in Toronto, On.

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You can also find them on facebook.

 
Well that's all for now folks, see ya next time in the food court.