Friday, May 23, 2014

Much to Like with Big Mike's BBQ

Mike Markham's secret to making great BBQ involves employing a low-and-slow cooking process and using natural wood as the only fuel source. The result is fork-tender pulled pork, succulent beef brisket and stellar smoked chicken.

For something decidedly different, try the Redneck Nachos with Fritos, pulled pork, baked beans and a delectable bleu cheese slaw. It's topped with Big Mike’s sweet vinegar and hot mustard sauce.

 Photo courtesy of Jonathan Fredin/S&A Cherokee
 
Side items like mac & cheese and smoked potato salad are solid options to consider. Dry-rubbed smoked chicken wings make for a can't-go-wrong starter. 
 
Big Mike's portable red barn can be found around the Triangle during the week and at food truck events on the weekends. Check the website or follow the truck on Twitter (@bigmikesbbqnc).

Big Mike’s fare is also available at View Bar in Raleigh’s Glenwood South district.   

Big Mikes BBQ on Urbanspoon

Thursday, May 8, 2014

American Meltdown Ups the Ante on Grilled Cheese

Since its inception in 2012, local food truck American Meltdown’s approach to gourmet grilled cheese has drawn a devoted following in the Triangle area. Patrons queue up early and often for inventive delicacies such as the Pigs ’n’ Figs with sourdough bread, goat cheese, speck (smoky prosciutto) and black mission figs drizzled with a balsamic reduction; Beer and Bacon (Welsh rarebit infused with local beer, cheddar, bacon and arugula); or a classic patty melt.



Owner Paul Inserra.uses a butter and oil mixture on the bread to give it a nice, crisp texture. Ingredients are sourced from independent purveyors like Guglhupf Bakery in Durham and Holly Grove Farms in Mount Olive. 



Be sure to try the signature side item deep-fried Brussels sprouts, which will explode in your mouth with abundant flavor. Follow American Meltdown on Twitter @AmericanMLTDWN.



PHOTOS COURTESY OF JONATHAN FREDIN/S&A CHEROKEE


American Meltdown on Urbanspoon