One thing about growing up Canadian, you have a sneaking suspicion that you have missed out big time on the whole BBQ ribs thing. You can brag about Canadian beer, about how its a dry cold so you should suck it up or how watching hockey is sooooo much better than any other team sport but then you remember how all those things would be improved by a pile o ‘ribs and you know something is missing. In this morning’s New York Times there is a description of New Yorkers lining up at a ribs-fest:
In New York, demand for great barbecue tends to outstrip supply. A few weekends ago, thousands of ‘cue-seekers descended on Madison Square Park for the Second Annual Big Apple Barbecue Block Party, hoping for a shot at Mike Mills’s Memphis baby backs and Ed Mitchell’s North Carolina ribs. The lines were epic. Some waited it out. Many fled to nearby Blue Smoke, figuring that New York barbecue is better than no barbecue at all. And quite a few — present company included — hopped on the subway to Chinatown and sated the craving with a huge pile of Cantonese spareribs.
I know that fever, BBQ rib fever. Apparently, I live 2 and a half hours north of a very legitimate ribs joint, the Dinosaur BBQ in Syracuse but it looks too bikerish for the kiddie set. Regardless, we are not going that far south this weekend, heading for Oswego checking out the canal, Fort Ontario and Rudy’s, more of a fish joint on the beach, an inland Bill’s. The Kingston Brewpub does a very nice smoked ribs but they are not cheap and not plenty. My ideals would be like the lobster feeds of youth, picnic table covered with newspapers and piled with red sea spiders. Does such a ribs place exist in Canada?
[Original comments…]
Kim – July 7, 2004 9:30 AM
http://baconandehs.blogspot.com/
We have a Ribfest going on this coming weekend. I’ve never been but have heard people come from all over North American to showcase their ribs (sounds yummy)! Hubby and I should go and see what it’s like, he’s a Southerner so he should know if they are good ribs or not. Myself? Any rib with sauce on it sounds good to me.
Alan – July 7, 2004 9:42 AM
‘fests are all fine and good but what if it is a Tuesday in February?
Wayne – July 7, 2004 9:52 AM
http://www.globaladaptation.com
Bar-B-Barn on Guy at St Catherines…downtown Montreal. There is another Bar-B-Barn somewhere on the island of Montreal, but I don’t know where. (College trip many years ago, and having been under the influence has dulled my memory.
Alan – July 7, 2004 10:10 AM
Mmmmm…that is even within range. Montreal is the home of the big eating establishment. I recall a merry night at the Old Munich, a long gone two level German beer hall with a rotating stage in the middle with non-stop oom-pah. Ben’s deli is also great, seating a few hundred at a time.
Wayne – July 7, 2004 11:01 AM
http://www.globaladaptation.com
Dunn’s was my favourite, but alas, it has closed. Been to Old Munich, myself.
Robert Paterson – July 8, 2004 5:53 AM
Bar B Barn is it. Also it is a time machine, it has not changed in the 34 years that I have been going there. On the other hand Presidents Choice have an excellent frozen ribs product. Not the fake pressed riblets but the real thing. After thawing really quite good ribs in 15 minutes.
Alan – July 8, 2004 8:05 AM
Here is a short review and the co-ordinates for the Bar B Barn in Montreal.
Alan – July 8, 2004 8:19 AM
I heard this on NPR’s Splendid Table last night and now all I want is Cornell Chicken. Is it wrong to drive for three hours into another country, dragging the kids to sit in some guy’s backyard to eat chicken and listen to country and western music?
Alan – July 8, 2004 8:29 AM
And here is a description of a Binghampton New York BBQed fast food called a spiedie:
Sounds kind of like a souvlaki on white bread. Apparently available at the New York State Fair – gotta go this year – and Lupo’s in Binghampton.
Derek – July 12, 2004 8:01 AM
http://peiblogs.com
I agree with Bar-B Barn on Guy in Montreal. The other one is/was in Point Claire.
Here is a link to a “clone” of the Bar-B-Barn ribs recipe. I make this frequently in the summer (prepare/parboil in advance, refrigerate, and grill on the BBQ), and highly recommend it. Hint: triple or quadruple the sauce quantity.
Link to Bar-B-Barn ribs recipe.
Alan – July 12, 2004 7:10 PM
Just back from the states and bought a copy of the Dinosaur BBQ recipe book. Baby back ribs soon. Apparently they run a booth at the NY state fair around labor day. Me plannin’.
Alan – November 12, 2004 1:01 PM
Kottke notes some BBQ truths amongst a mini-Last Night-esque evening out.
Frank Tinklepaugh – December 19, 2004 11:33 AM
Yep, the best place, and only true place for speidies is the Binghamton/Endicott area of NY. Speidies is truly a food of the Gods. It must be tried once before you die. End of story!
Mona Leo – March 16, 2005 3:09 PM
Having grown up in Endicott, NY (southern tier of state near PA border), I have to concur with Frank that life is not worth living unless you have savored a spiedi. I have the original recipe for Lupo’s secret marinade and make spiedis often here in Texas. The only problem is finding a good Italian bread. Battaglini’s won’t ship it to me, and the stuff that passes for Italian bread around here is more the “artisan” quality — much too heavy and thick crusted for spiedis. French bread is actually pretty close except the slices are too small. When we go home to Endicott for a visit, the first stop we always make is to Lupo’s. The clothes can stay wrinkled in the suitcase a while longer!!
Joe Rangitsch – May 14, 2005 9:19 AM
I have to agree that spiedis are probably the thing I miss most about the triple cities. We used to have several speidi recipes, but unfortunately have lost them over the years. Habe have resorted to the commercially available marinates and have them shipped periodically to us. Would you possibly be inclined to share your Lupos recipe???
We also always make the prilgimage to Lupos and / or Sharkeys when we visit Binghamton. Since we lived in the first ward, Sharkeys was our usual meeting place while I was growing up ( as well as few of the other local establishments.
I have also heard that for some reason the Italian bread in the triple cities can not be duplicated in the south. I heard of some folks going to extraordinary lengths to try duplicate the bread recipes, but never had good luck in duplicating the texture of the bread.
Thanks,
ALan – May 14, 2005 9:28 AM
Hey Joe,
I have only had one spiedie in my life looking down at them from here in Canada three hours or so north of Binghamton. Recipies are most welcome.
Rob Shepard – November 30, 2006 11:22 AM
Tinklepaugh
Send me some of thoses spedies, the brothers are anxiously awaiting them Spedies we are hungry!
Mona Leo – January 25, 2008 5:20 PM
I just revisited this and realized someone asked for the Lupo’s Spiedie marinade recipe. Better late than never, here it is. Enjoy!!!
LUPO’S SPIEDIE MARINADE
2/3 cup wine or cider vinegar
juice of 2 lemons (approximately 2/3 cup)
1 cup oil (vegetable or olive)
6 cloves garlic, finely chopped
2 Tbsp. dried parsley flakes
2 Tbsp. dried basil
2 tsp. salt
1 tsp. garlic salt or powder
1 tsp. pepper
pinch dried oregano
Combine all ingredients well. This makes enough to marinate up to 6 pounds of well-trimmed, cubed (about 1” cubes) chicken, lamb, beef, or pork. Marinate two or three days for maximum flavor.
Put five or six cubes of meat on each metal skewer. Grill meat until edges are browned but meat is still juicy, preferably over charcoal, basting occasionally with remaining marinade. While meat is still hot, wrap a slice of good quality Italian bread (the kind that’s crusty on the outside but soft and light on the inside) around the meat and slide off the skewer. Nothing else is needed. Welcome to spiedie heaven!