Bon Appétit magazine has named Rolling Bones on Edgewood Avenue one of the 10 best barbecue restaurants in America.
Of course, this was on the basis of the former menu. The restaurant was recently sold and I was told a new, more diverese menu was on the way when I visited a few weeks ago. I presume the meats will remain the same.
I made it to “Mike’s Bone Lick BBQ” night at P’cheen Monday and I suggest you do the same next week. Sous chef Mike Lasage is dry- rubbing various meats with herbs and smoking them until tender. This is the three-meat combo with chipotle chicken, baby back ribs and pulled pork. Collards and mac-n-cheese are on the side.
The meats are nearly perfect just as they are when they come out of the smoker, but you get your choice of Mike’s Carolina-style mustard- or vinegar-based barbecue sauces. There’s also a ketchupy, sweet Kansas City one.
Look for more about P’cheen later this week in my Grazing column.
(Photos by Cliff Bostock)
We just had a stunning meal at P’cheen on North Highland Avenue. The restaurant/gastropub debuted a new menu recently and you’re going to want to visit soon.
I started with this spicy lamb merguez, a sausage native to North Africa, over three varieties of sauteed mushrooms. Then I had a big bowl of bouillabaise, followed by a banana-and-chocolate dessert. Wayne ordered ceviche and a special of curried chicken and cauliflower.
Prices are very reasonable, although I should warn you that desserts, recited without mention of price, are $10 and pretty clearly meant for two.
I’ll have more to say in next week’s Grazing column, but here’s a tip: The restaurant has installed a smoker outside and will be serving barbecue on Mondays, starting this week. The menu, “Mike’s Bone Lick BBQ,” will include baby back ribs, pulled pork, chipotle-rubbed smoked chicken and short ribs.
According to our server — actually, one of the owners, I believe — the restaurant’s sous chef is a barbecue fanatic and will be preparing four regional sauces for the meats, including (yay!) a mustard-based South Carolina one. Meats can be ordered alone or in combo platters with sides like pork-braised collards and jalapeno mac-n-cheese.
Besides the really good food, P’cheen (which is Gaelic for “moonshine”) features very smooth music. You can even download some mixes on the website.
(Photo by Cliff Bostock)
Alka Seltzer sent these guys on a musical culinary roadtrip. They have lots more videos.
My friend Brian Cohn went to the Pigs and Peaches BBQ Festival that was held in Kennesaw Friday and Saturday. “Until today, I never realized what an influence Jesus had on BBQ,” Brian writes. Here’s his proof.
Hey, this is cool. The Atlanta BBQ Club is holding its first meeting at 7 p.m. Oct. 8, at Maddy’s Rib & Blues Joint (1474 Scott Blvd., Decatur). As anyone who’s lived in the South more than two weeks knows, no food is more controversial. I can imagine some serious brawling occurring at the new club’s meetings.
Bob Herndon, president of the group, writes this:
The mission of the Atlanta BBQ Club is to introduce Atlantans to, and educate them about the variety of BBQ restaurants and methods of cooking BBQ. We sell memberships to individuals for $25 per year. In return you get:
1. Up-to-date information — and 10 % discounts — from local member BBQ restaurants.
2. News and discounts about state-of-the-art BBQ equipment.
3. “Fieldtrips” organized by the club to BBQ contests throughout the South (such as the national BBQ festival in Douglas, Ga.).
4. A once-a-month “meating” at a local establishment to try some new BBQ or enjoy a familiar favorite.
5. Invitations to “private-only” BBQ functions put on by members or elected chefs.
6. Hardcopy map of Atlanta BBQ club restaurants.
7. Qualifying to become an official BBQ judge.
8. Meet fellow BBQ enthusiasts to exchange tips on cooking.
9. Information on contests.
10.Guest speakers at “meatings” to inform and educate.
(Photo of Maddy’s baby back ribs by Frederick Noble)
Get yourself to the Standard (327 Memorial Drive, 404-681-3344) in Grant Park this Sunday for the pub’s daylong “Swine and Wine.” The bar has purchased a big outdoor smoker and this will be the first of regular barbecue feasts. (You might want to call ahead for exact hours.)
I dined at the bar Thursday night and got a preview of the ‘cue — thinly sliced, lean pork rubbed with spices and gently smoked, served with a smoked tomato and jalapeño. Our server Mary told us that the kitchen plans to experiment with different spices throughout the summer.
During the warm months, by the way, the Standard is not serving regular entrees, like its fried chicken. But the menu of salads and sandwiches is still an inexpensive winner. Try the fruity, peppery arugula salad with steak added. The Angus burger is one of the best around.
Monday night is especially popular at the restaurant. The chef prepares the classic low-country version of Indian curry called “Country Captain.” I’ve not tried it, but Christiane Lauterbach raved about it in the April issue of Knife & Fork. I remember my South Carolina mother cooking that dish from the recipe in the Joy of Cooking.
