Food Stuff 

Barbecue fans sound off, food trucks rally and more

Barbecue blowback Normally, when we do a Short Order roundup, we ask readers to pipe up if they felt we omitted any important information. But with our barbecue listings — holy smoke — did we ever get raked over the coals! (Gee whiz, folks, there's a reason we never call our listings "definitive" or "comprehensive" — they're simply a list of some places.) But given locals' passion for barbecue, some were bound to bark. One message on our voice mail had this heated comment: "How the heck did you guys miss the rib shack on Telegraph and Warren? The place has been there forever. It's real obvious and somebody missed it." (The caller is likely referring to the BoneYard Barbecue, at 7010 N. Telegraph Rd., Dearborn Heights; 313-561-0102; theboneyardbbq.com) "It would also be nice to have quality rankings. ... I've been to a lot of these places. And Parks is good, Slows is excellent, others are no big deal. A little more quality ranking would be appreciated." Noted.

Another feisty caller said, "You missed one in Lincoln Park; it's only been there 40 years: Zukin's Rib Shack. Terrific place, it's just carryout only. But I don't know how you missed it. ... Maybe you'll get 'em next time." Again, noted.

One reader sent us two e-mails taking us to task, saying, "You missed Smokey's (16555 Harper Ave., Detroit; 313-882-6030; smokeysbarbequedetroit.com) entirely. ... I haven't been to all of the others, though I agree that Lazybones is different from Slow's, Lockhart's and Union Woodshop. For some reason, I tend to assume guys prefer the Lazybones style. ... One of these days someone is going to do a list of places that use actual smokers — which would I suppose include Blue Ox (179 N. Park Blvd., Lake Orion; 248-693-1508; blueoxbbq.com) with its electric smoker — as opposed to those that just grill the meat. ... And Bad Brad's isn't new at all. That's where Bubba Covington (pitmaster at Lockhart's) started out way back when, before he had his own truck and catering operation, and before he met Drew Ciora."

Whew! Thanks, 'cue mavens, for setting the record straight. And if you have further bones to pick, call 313-202-8043.


Trucks keep a-rollin' With its long winters and car-friendly layout, metro Detroit isn't the most fertile ground for the nationwide trend of food trucks to take root. But mobile eateries have recently started to take hold here, cropping up both downtown and in the suburbs. Last Wednesday, seven of them gathered for a dinnertime rally at the Royal Oak Farmers Market to promote unity and raise awareness of Detroit's food truck scene. Participants included Ned's TravelBurger, El Guapo Grill, Frank's Anatra (geddit?), Jacques' Tacos, Concrete Cuisine, Taco Mama and Treat Dreams. "We're just showing unity with the other food trucks out there, pounding the pavement and trying to get the awareness out there," Dan Gearig of El Guapo said of the rally.


Know of any upcoming food or drink events? Let us know! Call 313-202-8043 or e-mail mjackman@metrotimes.com.


food/thought


And Still

I Cook

Leah Chase

Pelican Publishing $22


Leah Chase, considered the queen of Creole cuisine, has been the executive chef at her iconic New Orleans restaurant Dooky Chase since the 1950s. And Still I Cook is a collection of home-style recipes as well as reflections on family traditions and life in the restaurant, where her presence as a gracious hostess is as significant as the food that comes out of her kitchen. This is simple fare that bears her personal brand. She shares the Creole filé gumbo that her family prepared for Sunday dinner, red bean loaf, a slant on red beans and rice, and Bailey's Irish Cream chiffon pie.


the works  Pie cooks and pasta makers will appreciate this Adcraft 5-wheel adjustable dough divider that cuts pie dough and pastry sheets into uniform width. The stainless-steel cutting wheels are adjustable, perfect for making pie-top lattice strips or for linguine, fettuccine and other noodles the width of your choice. Homemade pasta is fun to prepare, far less expensive than store-bought, and it cooks faster. Lattice-topped pies are attractive, giving them a homespun look. See bit.ly/COuWV for a You Tube video that illustrates the process of weaving one. The dough divider costs about $22.


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