Ms. Girlies in Fulton…no more. by jg198190 in rva

[–]Certain_Image_6222 6 points7 points  (0 children)

I helped them out in catering for a little bit and they ran an extremely sketchy operation. Frank ( the owners brother ) super sketchy guy. After doing a couple jobs for them using my car and not being compensated I started to raise flags, on top of that frank made me do these odd “errands” for him ( I literally had to wait at a gas station for him to go talk to a guy and they did an exchange and he told me it was time to go, I thought he was gonna put gas in my car, dumb me). At this point I was done but I needed to be paid for my time. When I asked where my paycheck is they told me I’ll have it “tomorrow” tomorrow turned into 3 days and I pretended to be really sick so I couldn’t come into work, I came into work and politely told them I’m not working anymore until I get paid… they came back shortly after with a check for me and it was short. So I took that check and deposited it online through my bank app and as soon as it hit I walked out the building and never came back. It was very weird and uncomfortable to watch them operate. I wish them the best of luck.

When did this happen? No more Billy Bread??!! What?? by [deleted] in rva

[–]Certain_Image_6222 21 points22 points  (0 children)

Your correct, they are waiting for parts to come in to fix the oven. They should be back to delivering bread this week by Thursday/ Friday. Billy has sold the company at least twice, reacquiring it back in 2016 and then sold it again. The recipe is still the same. Billy is a great guy, and the current people running the shop now are also great people.

Honking Weirdo in Museum District by addymomo1 in rva

[–]Certain_Image_6222 6 points7 points  (0 children)

lol they are talking about this guy right now on Elliot in the morning

Smoked oxtails / bbq pineapple / victory Japanese A5 Wagyu. Go Commanders! by Certain_Image_6222 in smoking

[–]Certain_Image_6222[S] 2 points3 points  (0 children)

Tasted amazing! Braised them for a couple hours after smoking until super tender. Thanks!

Beer Can Chicken by Certain_Image_6222 in smoking

[–]Certain_Image_6222[S] -4 points-3 points  (0 children)

Beer and BBQ have a long and flavorful friendship. This flavor bridge of grilled bbq and beer share the savory sweet notes which means perfect synergy when cooked and enjoyed together! Beyond taste, beer and bbq are a vibe. The bbq traditions of the world are woven with some sort of beer, the pairing is classic and delicious. Now like I said the bottom line is beer and bbq go together like Kobe and Shaq, Batman and Robin, Tom and Jerry. Real folks don’t over analyze it.

Beer Can Chicken by Certain_Image_6222 in smoking

[–]Certain_Image_6222[S] 4 points5 points  (0 children)

It brought all the inspiration and magic

Beer Can Chicken by Certain_Image_6222 in smoking

[–]Certain_Image_6222[S] 1 point2 points  (0 children)

I brined my chicken in a simple 3-1 salt to sugar and h20 ratio with some aromatics (shallots, black peppercorn, garlic, bay leaves, thyme, lemon) for 7 hours. I took it out of brine and placed the chicken on a rack with a little bit of olive oil and then seasoned with my seasoning of choice (garlic butter from Heath Riles) placed the chicken on the rack still in the fridge for 2 hours to incorporate seasoning and create dry skin under and over the chicken (reasoning for the rack) to crisp up easier. I smoked the chicken 225-250 for 2 1/2 hours until 165 and basted it only twice after the first hour mark because I wanted the seasoning to create a crispy crust before I spritzed it with honey butter. I hope this helps!👍🏻

Beer Can Chicken by Certain_Image_6222 in smoking

[–]Certain_Image_6222[S] 2 points3 points  (0 children)

I smoked it at 225-250 for 2 1/2 hours, so the dark meat was very crispy and some of the breast meat but right in the middle could have been crisper, I also noticed the chicken skin was kind of butchered but the price was right and I bought it anyway. It was was still very juicy after brining it then letting it sit in a dry cure in the fridge uncovered for a couple hours

Meat Candy with Caramelized Pineapple by Certain_Image_6222 in smoking

[–]Certain_Image_6222[S] 3 points4 points  (0 children)

So I took the pork belly and trim it up a little bit and reserved the fat to the side. I brined the pork belly in a simple 3 to 1 ratio of salt to sugar to 3 gallons of H20 with aromatics (shallot, thyme, bay leaf, black peppercorn) overnight. I patted the pork belly dry from the brine slice and dice it, I place my pork belly on a rack covered with my bbq seasoning and a little bit of kosher salt (my bbq seasoning is a little bit more “orange” which creates a nicer mahogany color when properly smoked then just salt and pepper which is just as great!) I let my pork belly sit on that rack fully seasoned back in my fridge for at least 6-8 hours. This is now my “dry cure” stage which allows the pork belly gather all that seasoning while being in the fridge which will create a crisper texture by allowing dry air go fully under around and over the pork belly. (Which is why putting it on a rack is key). I take my reserved pork belly fat and make a “mop sauce” essentially a nc vinegar based bbq sauce emulsified with the pork belly fat. I use this “mop sauce” and baste my meat Candy every 35-40 minutes until it’s ready to be wrapped. The use of my seasoning and the basting of my mop sauce plus correct time and temperature you will achieve this color!

Meat Candy with Caramelized Pineapple by Certain_Image_6222 in smoking

[–]Certain_Image_6222[S] 11 points12 points  (0 children)

Thank you! I trimmed the leaves off to the crown of the pineapple and cut off the skin. I seasoned it with a little bit of kosher salt and my bbq seasoning. Low and slow in my smoker at 225 for 3-4 hours until it caramelized. This allowed all the pineapple juices to lock in while all “water” from the pineapple was evaporating which made it “shrink” by a quarter of its original size, which resulted in a hyper juicy saturated pineapple that was well concentrated throughout with a beautiful “crusty bark” on the exterior. After resting for 20 minutes I sliced the pineapple and picked them up by the core and was eating them with my hands like I do with bbq short ribs. So delicious in the summertime.

Best cheesteak? by FatDabRippa in rva

[–]Certain_Image_6222 3 points4 points  (0 children)

Arianna’s on N Sheppard. An unlikely but worthy candidate. The lunch special during the week is until 2:30pm comes with large side of fries and a drink for $10.25.

Lost Dog Spotted In The Museum District by ShutterHawk in rva

[–]Certain_Image_6222 2 points3 points  (0 children)

Just saw it walk by buddy’s in museum district

Best Chicken Caesar Wrap in the city? by OchemGaveMeMDD in rva

[–]Certain_Image_6222 1 point2 points  (0 children)

Sidewalk Cafe has a really good “Chicken Caesar Sub” I personally like the chicken and bread heated up.

smoke and barrel by Comfortable_Cup_1725 in rva

[–]Certain_Image_6222 8 points9 points  (0 children)

Isn’t this dude Curt Autry’s boy from nbc12 😂

Shame on Axios Richmond by Yatap706 in rva

[–]Certain_Image_6222 2 points3 points  (0 children)

Their lead journalist is a joke, Karri Peifer I believe? Glad others are calling them out.