Phantom Gourmet Summer Barbecue Beach Party

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This summer the Phantom Gourmet brought a Barbecue Beach party to downtown Boston. This party included 7 of the nation's top rib masters, and each offered a sampler of their ribs. 3 ribs per sampler times 7 rib schools means 21 bones left over. Assisting me in this task was my love, so how did we rate them?

The First chef we tried was the Awesome Aussie. He was standout being the only foreigner and boasting that he had the best corn bread. Thankfully, his lines were the shortest at the beginning of the day, so we decided to pick his first.



His ribs smelled amazing and looked well smoked. They had a nice smoke ring which made us happy. We each tried them, with unfortunately no other ribs to gauge them they stood alone. They tasted a bit bland, not neccessiarly tasty. The sauce that the Aussie (and all other chefs claimed about their respective sauces) stated was a world champion tasted generic. It was not bad, just not a standout sauce. It was decent, but the bleh sauce did nothing to spice up a not-so-flavorful meat.




Another disappointing part to the Awesome Aussie was the cornbread. After the praise about this bread was sung, in reality it tasted more like a sugary cake. The heaviness it caused also prevented us from trying any further cornbread.

For the first chef, the Awesome Aussie was not anything spectacular. Our rating was 7 out of 10. Awesome Aussie has his own website if you're interested in his down-under 'que.

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Next up in our barbecue adventure was the Chicago professor from the Chicago BBQ Company. Chicago is known for many cuisines, but how do they serve up ribs? The smell was an instant draw, and unlike the Awesome Aussie they had two large jugs fill of their sauce. Tasting both the normal and spicy, they came off a bit sweet. However, there was a level of flavor to the sweetness that the Aussie's sauce did not capture.




The ribs smelled amazing, just like the smoke coming from the grill. Biting into the meat, the first thing noticed was how soft it was. This was fall-off-the-bone delicious, well smoked and brined. The sauce complimented this flavor with a spicy note. Also of note, while the sauce was sweet on its own, they served it with very little sauce, letting the smoked meat shine.

I personally preferred Chicago's ribs over all others, and my wife only disagreed in that it wasn't number one. We both agreed that the Chicago BBQ Company made an amazing plate of ribs. I rated them 10 out of 10. The Chicago BBQ Company has their own website if you're interested in the Windy city masters.

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Third on the tour was the local team, Fireflies. There was a large line around this vendor, given their connection to the North East. Alot of their trash talking before-hand centered on the North East competing with the other big names. Did it?


Again, they had large dispensers of their sauce. We tried both, and they were also a bit sweet. The spicy sauce had a decent spice, but nothing to write home about. We smelled a delicious smell walking up to the pit, and notice they sold fried 'qlams'. The ribs we were given smelled good and had nice grill-marks.

Too bad that's the only nice thing to say. The ribs were awful. The sauce was way too sweet, overpowering the bland, fatty meat. I do mean fatty meat. All three had large ridges of fat that made the ribs inedible. The small amount off meat attached to bone and fat was rather tasteless.

Me and my wife both rated Fireflies the worst barbecue we've ever had. There was nothing of note aside from failure. 0 out of 10. Fireflies BBQ of Framingham has their own website for further information.

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Would Texas save the day? Texas ALWAYS boasts how they are the biggest and best, and while this may not be true in football, they had a chance to recover at barbecue. Texas Thunder BBQ represented the loan-star state with a massive smoker styled in a pistol. Their sauce samples tasted nice but like the Awesome Aussie, there was nothing special. The smell from the grill more than made up for another lack-luster sauce.



Texas Thunder BBQ hands-down had the best smoked meat of the day. It was incredibly tender and flavorful. The soft protein was salty and smokey without surrendering to any feeling of fattiness. Hats off to Texas!

My wife decided this was her favorite thus-far and I declared this to be my second favorite. Texas Thunder Scored 9 out of 10, missing the perfect score because of the lack-luster sauce. Texas Thunder is online if you want to try their BBQ.

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We then passed the mid-point to go to the Big Show. The Big Show was said to have the best sauce, though we did not hear much about the meat. The line was quite long, and their speciality seemed to be pulled pork over ribs. After trying their sauces, the spicy sauce was THE spiciest I tried (another advertised a nuclear sauce, but did not offer a spout to sample it).



These ribs also shared an amazing look, with grill marks very prominent. These ribs, like the Awesome Aussie, tasted generic. There weren't any standout flavors nor was the meat anything special. The meat was decent but had no spectacular smokiness to differentiate itself.

Me and my wife agreed the Big Show scored a less-than-big 6 out of 10. Perhaps their pulled pork is better? Check out the Big Show's website.

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Greenville Inn

Nestled deep in Greenville is the Greenville Inn (appropriately named). The exterior screams Rhode Island dining classic with a sign that advertises 'Family Style Chicken' and Italain-American cusine. That's not a bad thing to diners in the Ocean State, but does the exterior indicate a good place to eat?

Inside, the atmosphere changes from carriage house to classic New England with exposed beams and soft light. The busy staff were quick to seat us, and placed us to a room with a nice big fireplace. Unfortunately, the fireplace was not lit. Otherwise, the room felt very cozy.

We ordered 5 dishes. All are classic Italian dishes popular in Rhode Island. The first, our appetizer, fried Calamari served with banana peppers (we asked them to omit then, more below). Then we each ordered a pasta dish. I ordered the Pasta Fagioli with the Pasta Aglio Olio. My wife ordered J. Bell's Tomato Sauce with capellini and a side salad.

The fried Calamari came out quick. The plated looked like a mound of golden rings. Why did we omit the banana peppers? Most times the peppers turn the delicious fried squid soggy. Thankfully every bite of this dish had a perfect crunch. The Calamari itself was tender enough. My wife enjoyed the fact that the plate lacked bodies (though I wondered where the little tentacles went off to?).

Next came the second course. My wife's salad was eh, served with a neutral oil and neon-red vinegar. It was standard salad with nothing to write home about. I noticed a trend with the oil presented with the salad as to what they us to fry the Calamari.

At the same time I enjoyed a small bowl of Pasta Fagioli. It was garlicky, but lacked a full tomato flavor I expect in the dish. The pasta itself was overcooked. It tasted too much like a canned soup you could buy in the supermarket.

Finally, our main courses arrived. I ordered the Pasta Aglio Olio made with linguine. The oil and garlic showed up with some powdered Parmesan cheese aiding some extra flavor and saltiness. I missed something more from this dish. A shaker of red pepper flakes added some heat. I would have loved for the chef to have added some of the black olives from my wife's salad. Otherwise everything tasted great, though there was a bit too much oil in the plate. Again, it was the non-olive oil.


My wife had the J. Bell's Tomato Sauce with capellini (angel hair if you do not speak Italian). She enjoyed every bite. The sauce was bright and the pasta was perfectly cooked. I found the sauce a tad bitter (the same bitterness found in tomato seeds), but my wife did not taste it. I am curious to how the meatballs and sausage would taste with the red sauce.


Overall, this was a great Italian-American meal. I felt like I was eating Rhode Island food in a Rhode Island restaurant. Despite a few minor missteps, I felt comfortable and left satisfied without a big hit in the wallet. If you're in Greenville and need a nice meal, I can endorse stopping at the local Inn.

The Greenville Inn has a website and this is the Greenville Inn's Facebook fan page.

Rating: B+

Tip*C Cupcakes

Rhode Island has a cupcake Rivalry between the Cupcakerie and Tip*C Cupcakes of North Providence. Both offer gourmet cupcakes but they approach the methodology differently on how to produce the most flavor.

The biggest anomaly of Tip*C Cupcakes is their use of liquor to flavor the cupcakes. No, you won't get drunk from eating them, rather the liquor is added before baking to imbibe flavor similar to traditional flavor extracts commonly used in baking. They use the liquor to extend a few base flavor recipes into thousands of combinations based on traditional cocktails and their own creations. They also offer the buyer the ability to create their own batch based on their favorite liquors (or even beer and wine). The biggest question is, how do they taste?

The first two cupcakes my wife and I tasted were the regular Chocolate Cupcake (made without any liquor) and the Devil's Red Velvet (A red velvet cupcake made with Godiva Liquor, Kahlua, and Creme de Cacao). Both looked like a normal cupcake, the Chocolate topped with a chocolate butter cream and strawberry wedge while the red velvet looked to be topped with a cinnamon-cream cheese-butter cream and raspberry. The regular chocolate cupcake had a wonderfully deep chocolate flavor that the smooth chocolate butter cream only enhanced. The moist cake made eating the cupcake a pleasure. The Red Velvet had much more flavor than other red velvet cakes I've had, showcasing how the liquor added to the cupcake's flavor depth. The cinnamon-cream cheese-butter cream tasted wonderful when played off the complex chocolatey flavors present in the red velvet.

This delicious duo inspired my wife and I to obtain a 'six-pack' (more liquor humor :D) of cupcakes, so we picked different cupcakes which we wouldn't normally buy. The strawberry Margarita cupcake was the exception, since many fans told us to try that one out. Otherwise, the five other cupcakes all had different fruit flavors boasting different liquor combinations. One main observation about all 6 were they all used a base batter which may have been either plain or vanilla (hard to tell) and topped with similar tasting butter cream frosting.

The first cupcake we tasted of this batch was the Strawberry Margarita, made with strawberry vodka and tequila. The flavor felt like a Margarita, with the tangy strawberry flavor coming first followed by the rich agave flavor from the tequila. The 'Good Morning' was our second cupcake, again a plain mix flavored with Kahlua and Godiva chocolate liquor. My wife disliked this one, mainly because it picked up a 'boozy' flavor, though I found the flavor quite enjoyable. The third Cupcake was their Mimosa cupcake flavored with Grand Marnier and champange. The orange did not really come through, but the champange dominated the flavor. I would have preferred orange-flavored butter cream to really push that mimosa flavor. Next we tried the Passion Cupcake, flavored with Pear Vodka and Passion Fruit liquor. Both I and my wife disliked this cupcake, feeling the flavor combination did not work. We both enjoyed the blue raspberry cupcake (which looked more green than blue). The Raspberry vodka and liquor gave the cupcake a tart flavor that rivaled a blueberry muffin for the best blue baked good. The final cupcake we tasted was the biggest leap. They offered a bubblegum flavored cupcake. Bubblegum works with many things (gum, jellybeans, slurpees), but cupcakes? Believe it or not, the bubble gum flavor was not too harsh and flavored the cupcake nicely.

Tip*C cupcake's inventive use of liquor for flavoring, wonderfully moist texture, and great butter creams edge out the Cupcakerie as Rhode Island's best Cupcake location. Both are incredibly delicious, but Tip*C's quality and price make it a must experience bakery. Tip*C Cupcakes' website is full of helpful information including address, hour, and a full menu. They actively promote their facebook community, where the bakers release special deals and other information through the social networking site. Don't worry, there is no alcohol in the finished product so you won't be tipsy.

Rating: A

Narragansett Grill

Wandering around Narragansett's Ocean drive brought me and my wife to an interesting restaurant near the Judith Point Lighthouse. The parking lot filled, we both decided this would be a great place for a ocean-side dinner on a lovely March late-afternoon. We pulled in with many cars and entered a small, beach themed dinning room. We were then confronted by an open house featuring a wonderful selection of the new menu. As it turned out, the Narragansett Grill hadn't even opened yet. The owner welcomed us in and offered us food and wine. Though the restaurant presented the food 'buffet' style (more akin to Brazilian Steak House, with Waitresses carrying plates around), I will review the food occurring to courses similar to their menu.

Our first course included raw oysters and clams (fresh from the ocean according to the waitress) along with some large shrimp (Gulf shrimp). The seafood collection tasted wonderful, though the ordinary shrimp would have been better grilled. Next came bread batons, fried bread sticks stuffed with mozzarella cheese. My wife loved these, noting they were better than some fried cheese offered as 'gourmet' cuisine. Next came Block Island calamari, wonderfully fried and served with banana peppers and black olives. Thankfully they served both the rings and the bottoms with tentacles, and without a sauce to mar the taste. We both enjoyed the Grill's calamari. Finally, the waitress brought over bacon-wrapped scallops topped with a Sambuca-cream sauce. The light amount of sauce enhanced the fresh scallops and salty bacon, rather than destroying the flavor.

Our next course started with a lovely Rhode Island clam chowder (clear chowder with a small amount of cream). It was nicely filled with clams and celery, though the broth tasted too much like liquefied potatoes and it drowned out the clam taste. Their pizza followed, featuring a nice bready crust with fresh toppings. Small meatballs followed, featuring meaty flavor without the grease. Both were served with a nice marinara which is often ignored by some restaurants.

The final course started with a seared Blue Fin Tuna. The outside tasted like it had been marinated in green tea, an interesting departure from the over-used (and not very tasty) saturation of Tuna in sesame seeds. Like the prior seafood served, the Tuna tasted wonderful and its unique flavor interested us both. Our waitress also brought over braised beef shoulder with sauteed onions and mushrooms. The steak was wonderfully tender and nicely flavored with garlic. The final two dishes weren't on the 'final menu', though based on our reaction and the reactions of our fellow diners, I anticipate they will be.

We enjoyed our meal both because of the lovely spring day by the ocean and the excellent cuisine served to us. This new restaurant has great potential, once the restaurant establishes itself by being open for longer than a brief pre-opening open house. Given Summer's quick approach, I will become a seasonal patron at the very least! I say this is well worth the drive to the ocean. So far, the Narragansett Grill only has a facebook page, but I anticipate them opening a full website soon.

Rating: B+

Spike's Junkyard Dogs

Hot Dogs are quickly becoming 'real food' to true connoisseurs. Many long scoffed at hot dogs for poor ingredients and simple toppings. Newer breeds have higher quality meat and better toppings on actual rolls. That's not to say a good old-fashioned hot dog with a shot of mustard, but everyone wants a high quality hot dog for a meal. I previously reviewed Larry Joe's Fire pit, arguably one of the best hot dogs in the north east. Spike's Junkyard Dogs have taken the title of best chain hot dog.

I stopped into the North Providence shop. Despite the name (Junkyards aren't haute couture), everything was clean. I ordered a Chili & Cheddar along with a Ball Park Dog. The Chili and Cheddar was topped with... well Chili and Cheddar. The Chili was tasty, but had too many beans, while cheese was a nice layer of melted Vermont cheddar. The Ball Park dog featured a normal mustard, nice fresh chopped onions (I noticed a large bag hanging in the kitchen), and another layer of the nice cheddar. Both featured a nicely baked bun that was anything but generic, while the dog itself tasted like a Kayem. A nice little meal of two of my favorite Dogs, and I was pleased.

Spikes offered nice bread, toppings, and a clean interior. The chili was rather normal, and the hot dog tasted generic. The price, while cheap, did not inspire me to spend more for otherwise decent hot dogs.

Spike's menu and locations can be found on their website.



Rating: B

5 Guys Burgers and Fries

I was actually in Miami the first time I ever saw a sign for the 5-Guys Burgers and Fries franchise. The chain is nationwide, yet it is also critically acclaimed for fresh food and clean surroundings. The burger-joint started with an open kitchen and clean interior. 5 Guys does not skimp on this, featuring the cleanest bathroom I've ever seen in a fast food restaurant.

The menu remains simple; burgers, fries, and hot dogs. The portions are generous for a cheap price. Every location also offers free peanuts (because everything fried is done so in peanut oil).

The burgers are freshly cooked and made of high quality beef. The buns are so-so, but 5 Guys offers a generous amount of free toppings (except cheese :( ). They were nicely griddled, but I'm more accustomed to eating freshly grilled burgers. Still, the portion was nice and a regular burger (with 2 patties) easily satisfies.

5 Guys is famous for their freshly cooked french fries. Every order is served in a bag with the fries overflowing. They fresh idaho spuds have a clean taste because of the peanut oil. I haven't tried the optional 'cajun spice', but they could only make the meal tastier.

5 Guys and Fries produces a better bag of french fries than a burger, but the burger is still good for the price. There's definately worse food to eat, but a bag of fries are just good walking around food when trekking around the massive Patriot Place complex. I would prefer grilled burgers and perhaps cheaper cheese, but then I get so many other vegetables on my burger I suppose it does not matter.



Rating: B

Faial Restaurant and Lounge

Rhode Island maintains a large Portuguese population. This population influences the Rhode Island culinary scene with rich seafood flavors and bold use of spices. Finding a good restaurant serving authentic Portuguese food can be a trip into wonderful flavors. Faial in Smithfield boasts authentic Portuguese flavors with an American influence. Their menu boasts a heavy influence of seafood and a healthy amount of 'Faial sauce' (a spicy and garlicky sauce they serve with almost everything on the menu).

The restaurant's interior was very nice. It boasted a classic American design with some 'under-water' themes spread throughout. The waiters wore crisp white and blacks and each table featured similar dressing. The restrooms were also clean, giving an inviting dining room and attached lounge.

The biggest fault to our meal was service. The waiter just seemed a tad antagonistic and did not give an air of professionalism that an establishment like Faial would convey. Long wait times also complicated things. The service hurt a meal that was otherwise nice.

I ordered the 'bief di casa' (beef of the house), which was a 14 ounce sirloin topped with the Faial sauce and served with their seafood rice (a mix of paella and rice pilaf) and Portuguese potatoes (fresh cut potato chips). The sirloin was well cooked and the flavors mixed well. My wife ordered a more American filet minion with mashed potatoes and glazed carrots. The beef was unfortunately overcooked. She ordered medium and it came out close to well done, a travesty. The sides were decent, but it could not make up for overcooked protein.

Faial produced a nice meal, but not worth the price (over 20 dollars an entree). The service also hurt the experience.



Rating: B -

Luxe Burger Bar

Luxe Burger Bar is a new Providence hot spot nestled on Memorial boulevard. The concept is an established American tradition, comfort food headlined by burgers, but the execution is nothing but professional. The interior is nice a modern, and the restaurant has a lovely outside seating.

Luxe serves various appetizers, hot dogs, a macaroni and cheese selection, and of course; Hamburgers. Hamburgers are the restaurants namesake and they celebrate them with a custom blend of Hereford cuts. The combination is wonderful and is perfectly seasoned and flavored. For anyone who has had Hereford beef, you'll taste the steak. To those who haven't had Hereford beef? GO GET SOME!

You build your burger using a pre-printed pad with the ingredients listed. Sure, they have some of their own custom selections, but making your own is so much better. The taste is marvelous. I ordered a Gold-label beef burger (their Hereford blend) on a wheat bun with Havarti cheese, baby spinach, caramelized onions, salsa, and guacamole. The combination was delicious! My wife ordered a plain Gold-label burger with American cheese on a sesame seed bun, though she ordered hers medium-well in opposition to my medium-rare. Her burger had a wonderful char that accented the cheese nicely. Also, with every burger comes a side of fries. I chose sweet potato while my wife picked Idaho potato. They were both delicious and we shared them with equal joy.

We ordered the cupcake duo for desert, and were surprised to have a rather good pastry. The duo consisted of a devils-food cake topped with an dulce-de-leche frosting, though it was more of a chocolate one. The other was a red velvet with cream cheese frosting. Both were decent and helped to close a wonderful dinner.

One downside is the addition of a 'Kobe Beef Burger', a trendy addition to many menus, but the idea of grinding the perfectly marbled steak created in the 'Kobe' style seems like a sin. Also, many restaurants and markets sell 'Kobe Hamburger' that is nothing more than regular hamburger with more fat.

Luxe has a wonderful website with plenty of information and a full menu. More information can be found at: http://www.luxeburgerbar.com/



Rating: A

Beef Barn

The Beef Barn is a landmark to Northern New England Cuisine. This does not mean that it is necessarily good. For a quick bite to eat, it seemed like a good idea. Me and my wife ordered the sandwiches and immediately the dinning room felt dirty. We sat and noticed open wells of condiments. Not very sanitary.

Our food arrived, and it was nothing special. The roast beef was overcooked. The chew was tough also, and the stringiness left that horrid feeling inbetween the teeth. Because of this, the meal just never came together. The food was cheap, and others seemed to like their meals, but we did not.


http://www.thebeefbarn.com/



Rating: C-

Kay's Restaurant (Woonsocket)

Hidden deep within Woonsocket is an unassuming bar off Mendon road. Across the street is a large vacant lot, and they fill it. Kay's Restaurant is basically a bar with a dining room that serves simple sandwiches and a plate of nachos and cheese. Why bother with this small pub? Because of the Steak Sandwiches. If they're not world famous, they should be.

The menu is the first indicator that this place isn't a normal restaurant. You sit in nicely decorated settings that call more to an English tearoom or an upscale steakhouse rather than a simple sandwich shop. You sit and the waitress hands you... a napkin? That's right, simplicity is zen, right? Kay's nails it. They over standard sandwich meats; tuna, turkey, ham, etc. You want the steak. It's tender and perfectly cooked and compliments the buttery bun they serve it on. You then can choose toppings to go on top, ranging from lettuce and tomato to sauteed mushrooms and onions. Every sandwich is served with potato chips, pickles, and a pepperoncini. A simple sandwich with a perfect taste.

The chips and salsa/cheese are a generic offering, and that's basically it for the menu. Perhaps some more variety could help? Still, the steak sandwiches are perfect. If you want a perfect steak sandwich, well I am repeating it for a reason.

Kay's is located on 1013 Cass Ave in Woonsocket, RI, their phone number is (401) 762-9675. It is moderately priced, with everything costing about 10 dollars a person.



Rating: B+

Twin Oaks Restaurant

Hidden away in Cranston, Rhode Island is a true culinary gem. When you approach the parking lot you can appreciate the food you're about to eat by the sheer volume of cars. Inside you're confronted with an ordinary looking lobby, but don't be fooled. What awaits is perhaps the best food in Rhode Island.

It takes a truly good recipe to make Meat Loaf desirable, and Twin Oaks does it. There is a reason they sell out early on the special days they serve it (Tuesdays and Saturdays, mark a calender). If you want thanksgiving, go with their full turkey dinner, you'll want to undo your pants and watch some football afterwards. Their steaks are perfect and the pasta dishes are to die for.

There's really nothing bad about Twin Oaks, except maybe the wait. They have over 4 dinning rooms yet still they fill up to an hour+ wait. Here's a secret, find a spot at the bar and order there. Same food, easier seating. If you do manage to get a seat, ask for a waterfront view for a breathtaking meal.

http://www.twinoaksrest.com/

Rating: A

Larry Joe's New England Fire Pit

A first review says much about a person, like a first impression. What is reviewed and when says what the person's behavior and tastes are. My first review covers not a five-star brasserie or a chic sushi bar with an award winning sushi-ya.

Summer in New England can be harsh. Memorial Day has passed, so popular opinion dictates that this is officially summer. I had just bought a air conditioner and was on my way home, and I spotted a hot dog truck. This is not the New York-style cart with a seedy gentlemen roasting a row of mystery meat sausages. The smell hit me first, even in my car; roasted hickory logs and the sweet smell of beef. Then I noticed two men devouring the hot dogs on those plastic patio chairs that everyone seems to have. A tad hungry, I decided to stop to see what it was.

What I encountered has put Oscar Meyer to shame. The chef, a former Navy Engineer, stood behind a large propane grill mounted in the back of his truck. Where did the hickory smell come from? He told me, it was a combination grill that used propane to regulate the heat (Hank Hill would be proud) and allowed for wood to be added for extra flavor. I ordered the Big Dog, an apt label. He pulled a half-pound all-beef meat log out and began to smoke it over the roasting wood. He added the bun to the flames and began to talk about what he was doing. Once cooked, he split the dog down the middle and offered his selection of toppings. He had Pico de Gallo (Salsa for the gringos), all-meat chili, sweet and hot barbecue sauce, and the New England classics of Mustard and Onions. I picked mustard, onions, and salsa. I paid my $6.75, and walked off to enjoy.

Definitely a good decision. The smell was wonderful and the taste did not disappoint. I devoured the sausage much like the others outside the truck did while mine grilled. I never expected to find such a treat in Bellingham, but pleasant surprises are one of life's great joys. The one problem I did have was the mess, but the Hot Dogs are not a nice meal to be eaten with linen napkins and silverware. The best part was the smell in my car after I finished eating to drive home, a much better fragrance than 'New Car' or 'Ocean Breeze'.

Larry Joe's New England Fire Pit is located on Route 126 in Bellingham, across from the Outback Steakhouse/Home Depot Plaza. It's a big white truck in the parking lot of deli/liquor store. The Chef serves only hot dogs and cans of soda, but the toppings make each experience unique.

Look up the 'Fanatic fans of Larry Joe's New England Fire Pit' group on Facebook if you enjoyed the meal.

Rating: A-