Posts Tagged ‘Jim Shahin’

In The ‘Burbs: Pork Barrel BBQ Finally Opens Tonight in Del Ray

Two years of stoked anticipation and delayed construction is finally over. At 5 p.m. on Tuesday, Pork Barrel BBQ—the long-awaited eatery from 2011 Safeway National Capital Barbecue Battle champs Heath Hall and Brett Thompson—officially opens for business in Del Ray. WaPo special smoked meats correspondent Jim Shahin has the scoop. Eater DC has the menu. […]

In The ‘Burbs: Bryan Voltaggio Has A Lot Going On; Plus, BBQ Intrigue In Crystal City

A semi-regular roundup of tantalizing developments outside the District Frederick, Md.—Volt's Bryan Voltaggio not only has his sprawling $2 million North Market Kitchen concept in the works. The former Top Chef contestant tells WaPo critic Tom Sietsema that he's also opening a 30-seat soup-and-sandwich joint called Lunchbox, as well as a yet-unnamed diner coming this […]

Pork Perfume Purveyors Plan Mid-Sept. Opening for Del Ray BBQ Den

National Capital Barbecue Battle champs (and makers of the divinely swine-scented "Que" eau de barbecue cologne) Heath Hall and Brett Thompson are set to open their much-delayed Pork Barrel BBQ restaurant in Alexandria’s Del Ray neighborhood in mid-September. The Post's Jim Shahin has the scoop, describing the storefront as "so sleek and broad-windowed, it could […]

How Did You Prepare Your Thanksgiving Turkey?

There must be a 1,001 ways to prepare a turkey these days, and I suspect that I picked the hardest one yesterday: I smoked a bird. Let me tell you: Using a large, off-set barrel smoker to cook a 15-pound bird is no easy task. Not even with my friend and smoke mentor, Jim Shahin, […]

Tired of the Same Old Roast Turkey? Try These Recipes for Thanksgiving.

The Washington Post's Jim Shahin is a barbecue alchemist. He takes an ordinary piece of meat, waves his hands over it (usually with salt and pepper in each fist), and sticks the protein into a black box. Hours later, from a thick plume of smoke, he'll pull out a blackened beauty glistening in its own […]

Y&H Talks to Joe Yonan About WaPo’s New Barbecue Column, Smoke Signals

Jim Shahin at work If you didn't read Jim Shahin's debut barbecue column, Smoke Signals, in yesterday's Washington Post, stop whatever you're doing right now and check it out. It's funny, it's well-reported, and it has to be one of the best Food Section debuts in years. I'd say that even if Jim weren't my […]

Need Seasoned Hardwood for Your Summer Cookouts? Go to the Firewood Factory.

My friend Jim Shahin had called me a few weeks ago about his latest find: a firewood lot in Bladensburg that sells seasoned oak and hickory and walnut and other woods. This news hit me hard, like humidity in August. We had been looking for a reliable source for seasoned hardwoods for, like, forever. The […]

How to Make Extra Virgin Olive Oil

This post isn't as random as it might seem, as my friend and lead Shithead Jim Shahin will explain later this afternoon with his excellent post on the new olive oil season, which is like....right now.

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