Short Stop BBQ

"So Timothy, what is your favorite food?"

"Sandwiches." 

"Well... what is your favorite sandwich then?"

Well aren't you clever. You think because I answered your broad question with a versatile answer that you can corner me into picking a favorite food within the category of sandwiches. Too bad for you my favorite sandwich is hamburgers. And while your pedestrian concept of a hamburger is limited to the overrated fast-food grease-ball (e.g. In-N-Out, Five Guys, Carls Jr., Etc), what you fail to realize is that the hamburger is an utterly vast and plentiful cornucopia of meat between bread. What kind of meat do you want, beef? lamb? bison? Do you want cheese? Do you want something absurd like bone-marrow butter? All this exists within the framework of hamburger.

What you see above is a Bar-Be-Que hamburger from Short Stop BBQ. That's right. Bar-Be-Que. Slow smoked Angus beef, topped with devilishly think BBQ pork belly and smothered in an equally delightful sticky smokey sauce of the Gods, all between a magnificent brioche bun. Oh yeah, there's a coleslaw too. 

Leftovers Sandwich

People who know me often ask me what my favorite food is. For years I have confused them with the answer. Sandwiches. Sandwiches are hands down my favorite food. Above you see a beautiful example of why. This is a leftovers sandwich from the Christmas Mouth-Pleasure-Food-A-Palooza 4.0. Thick slices of rib roast on a butternut squash waffle with chipotle coleslaw. Butternut squash leftovers make great waffles in case you did not know, and waffles make wonderful sandwiches.

Candied Bacon

For some people its snow, for others its the smell of the tree. For me and my house, its candied bacon. Christmas is simply not Christmas until the sweet, salty, savory taste of candied bacon has graced my tender taste buds. Its better than you think. Its even better than that.

BBQ Pork Ribs

Yeah, I said it. and its true. You can tell by that sweet pink ring on the meat. These babies are BBQ. Three and a half slow hours under sweet cherry wood smoke. Dry rubbed and succulent, no sauce, just ribs. Beautiful, wonderful ribs. Next time, seven hours in the smoke. I can't wait.

Warm Bacon Mushroom Arugula Salad

This year's Mouth-pleasure-food-a-palooza was the dawn of a new age. Among the rich, fatty, savory, salty, bacon infused there was a new addition... a green addition... a salad. What?! A five letter word. Salad. Well to be fair, the dressing on this salad is significantly bacon drippings, so it is not in any way a healthy salad, but it is green and leafy none the less. Now we've gone there, and there is no turning back. It was good, it was the thing that every salad wishes it could be: full of bacon.

Dry Aged 7-Bone Standing Rib Roast

Once a year there is a gathering of old friends, whereupon we take upon ourselves the weight and responsibility to sup upon that which flows forth from the gracious bounty of God: richness in flavor, craft and creation, the succulence and decadence of this night is known by those who look forward to the coming of each years gastro-stravaganza as Christmas-mouth-pleasure-food-a-pallooza. Above you see a photo narrative of a 14lb 7-bone 7-day dry aged standing rib roast. It was delicious.

I Stuffed Sausage

I made these today. From ingredients. Boston Butt, Spices, Salt, Pepper. I can't wait to smoke them tomorrow.