Daily dispatches on the Washington, DC area's food, restaurant and dining scene.
|
Chubby Checker
By
Todd Kliman
,
Ann Limpert
,
Cynthia Hacinli
Published Wednesday, October 15, 2008
Fall is made for weekend drives, and if you like a reward at the end of your journey, check out Chubby’s Southern Style Barbecue in Emmitsburg, Maryland (16430 Old Frederick Rd.; 301-447-3322), five minutes from the Mason-Dixon Line. Owner Tom Caulfield claims he can make it there from Chevy Chase in less than an hour. Is it worth it? If you order the pulled pork and the beef brisket, absolutely. The pulled pork is blush pink, smoky, and served in hacked hunks that separate into gorgeous ropes of meat. Mercifully, it’s not bathed in sauce. The pork cooks overnight for 14 hours in a smoker, as does the brisket, which bears the hallmark of all great briskets—a soft, luscious texture that can’t be rushed.
|
Comments
You mentioned Chubby’s ribs tasted pre cooked, what BBQ doesn’t pre cook theis ribs, and I don’t mean boiled first which Chubby’s doesnt do. I’ve eaten there maybe 100 times or more, I couldn’t disagree more about the sides, best Collards, Mac, fried potatoes and sausage I’ve ever had. Easily the best BBQ on the East Coast.
Posted by: Tom Hanlon, Oct 24, 2008 08:53:41 AM
|
Post a comment
Feel free to leave a comment or ask a question. Because of the prevalence of spam, we ask that you fill out the code in the image below to help us eliminate spam comments. By posting here, you affirm that you are 13 years of age or older. Washingtonian.com reserves the right to remove or edit content once posted.
|
|
Gone are the robust bureaus for the Los Angeles Times, Newhouse News, and other once-healthy news organizations. Digital media bureaus now are taking their places with as many reporters and plenty of swagger.
more
Sip some Beaujolais Nouveau, check out the Terra Cotta warriors, see a vintage murder thriller, and more this weekend.
more
|
Share
| Print |
Posted at
11:55 AM/ET, 10/15/2008 in
First Looks,
From the Magazine | Permalink
| Comments (1)
| TrackBacks(0)
| Washingtonian.com Blogs
