fette sau


After a small batch tour and several beers at the Brooklyn Brewery, I went over to Fette Sau for a super indulgent, but downright delicious dinner.


Fette Sau is one of those BBQ joints where you order your food by the pound. Fueled by lots of Brooklyn beer, I chose well for my party of four. We got pork belly, sausage, beef brisket, boneless ribs, a side of German potato salad, and a side of burnt end baked beans.


This dinner was fantastic. Everything was delicious but the standouts were definitely the pork belly and the baked beans. The pork belly was tender, juicy, and served in slices about a 1/4″ thick! The burnt end baked beans were easily the best baked beans I’ve ever had. It’s honestly just one of those things that you’re just going to have to try to believe me.

You can also order beer in large quantities too. We had one gallon (yup, a gallon) of Sixpoint Vienna Pale to wash everything down.

I did absolutely nothing after dinner because the deep, deep food coma I was in but oh, was it worth it though. Definitely looking forward to coming back!

Fette Sau
354 Metropolitan Avenue
Brooklyn, NY 11211
718.963.3404

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percy street barbecue


My father is a huge meat eater/lover and it was his birthday recently so I figured Percy Street Barbecue would be a great choice for his birthday dinner.


The restaurant has a casual feel – large tables with long benches to sit on, music playing at a reasonable volume, full height windows/doors slide open to let fresh air in when the weather is beautiful, which it was last week!


smoked chicken wings

For appetizers, we ordered smoked chicken wings and jalapeno-cheddar cornbread. The smoked chicken wings were served with okra and onion. I almost always pass on raw onion, it’s just too potent (unless it’s on a burger). The wings had good smoked flavor and I enjoyed the okra, despite bad okra experiences in the past. I was shocked that they served the full wing, all the way to the end. Not that this was a bad thing, just not used to it.

Now the jalapeno-cheddar cornbread. I love cornbread, and this was delicious. The cornbread was moist, had its characteristic sweetness, and was followed up by cheesiness and heat from the jalapenos. If I come here again, I’m definitely ordering that.


jalapeno-cheddar cornbread

There were six different meats on the menu: brisket, chicken, sausage, pork belly, pulled pork, and pork ribs. We all ordered the “double down” (no, not the KFC double down), which was a 1/4 lb. of 2 meats plus 2 sides. The standard platters come with a 1/2 lb. of meat and 2 sides. Unfortunately, they didn’t have any sausage. They actually didn’t have any for a week or so.


pork belly & ribs w/ sweet potatoes & coleslaw

Since we all got “double-down”s, all the meats were on the table and everyone got to try a little bit of everything. I personally chose the brisket and chicken, with sides of german potato salad and pinto beans.

Percy Street also offers three different sauces to accompany your meal: original, spicy, and sweet. The spicy I felt to be a tad too overwhelming and the original to be too boring. The sweet was my sauce of choice. Accompanying the meats were onions and pickles. The server also brought out a bunch of sliced white bread.

My favorites of the night were the chicken and pork belly. They were cooked perfectly and tasted great. I enjoyed my sides of potato salad and pinto beans too!


brisket & chicken w/ german potato salad & pinto beans

I’ve only had one other BBQ experience, excluding chain restaurants, back in February at Hill Country in NYC. I guess I enjoy BBQ, but it’s not something I go out of my way for. Percy Street is a great option down here in Philly and I’ll keep it in mind if I ever get a hankering for BBQ.

Have you been to Percy Street Barbecue before? What are your thoughts?

Percy Street Barbecue
900 South Street
Philadelphia, PA 19147
215.625.8510

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cooking: roast beef, caramelized onions, and smoked gouda panini


I made these the other day and they were quite heavenly….like a glorified patty melt, but I didn’t feel nearly as bad eating it.

Serves 5-7 (Depending on bread sizes – I had a couple of small end pieces I didn’t want to go to waste)

-14 slices of somewhat crusty bread (a tad less crusty than a baguette)
-1/2 lb. roast beef, thinly sliced
-1/2 lb. smoked gouda, 1/8″ thick slices
-12 small to medium yellow onions, sliced
-4 tbsp. butter
-butter, softened
-salt

Set a large skillet to med-high heat and place 2 tbsp of butter until pan is well coated and butter is melted. Add half the sliced onions and saute. Stir occasionally so onions don’t burn. After 10 – 15 minutes, the onions should be caramelized or starting to. Once the onions are caramelized, place in bowl and repeat with the remaining onions.

Heat your panini press until the light indicates it’s ready to go.

Use the softened butter to spread on the outer faces of the bread. Assemble sandwiches like so, roast beef, caramelized onions, and smoked gouda on top.

Place sandwiches in press and “press” for about 4 minutes until bread is nice and golden and cheese appears bubbly.

Slice sandwiches in half. Serve. Enjoy.

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cooking: mahogany beef stew w/ red wine & hoisin

I made this tonight…and what a success it was. It took some time, but it was worth every second. The stew uses pieces of chuck as well as Cabernet Sauvignon and hoisin sauce. The beef came out extremely tender and the stew itself was so flavorful and hearty. The wine and hoisin made for quite a tasty sauce. I served it over a bed of white rice. This one is definitely a keeper.


Recipe can be found here.

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