Ribs! All barbeque fans want that, but the way they want it varies greatly. Some want them to fall off the bone, some want them oven braised and roasted, some want to use a charcoal grill, and some want them smoked, but whatever way you want them, rest assured it’s not all that difficult to master. For this article, we will stay with pork ribs as the main ingredient, both Spare and Baby Back, (Pork Loin Back Rib). Store bought racks of pork ribs are what most of us are going to use. Choose those that look light pink and moist with even amounts of fat, not too much.   Whichever type yo ..read more

We’re as corny as Kansas, aren’t you? Great sweet corn is as much a labor of love as smoking meats. Know your product, its quality, how to prepare it, season it, and how to cook it to get the best possible results. This information will give you more tools for your toolbox in producing the best-tasting corn you can get. When you think of county fairs, backyard BBQs and the iconic treat of corn on the cob in the husk, there are many methods to use for this process. My favorite is to husk the cob! How to BBQ corn on the cob in the husk? Remove the tassel and threads, fold the husk back o ..read more

Once upon a time, everyone made their food, at home or in a communal kitchen. Today, most people are looking to save time and energy, so they purchase ready-to-eat meals at the grocery store, through subscription services, or, at restaurants. The takeaway is, to understand where and what you are buying. Read labels, search FAQs, and ask your server. If those do not answer your questions, don’t buy. There are millions of questions asked on the internet on billions of subjects. Today, we are narrowing that field to only those about Barbeque Sauce. The reasons I mention home cooking and c ..read more

Barbecuing has taken many shapes and forms over the centuries but if we want to understand the birthplace of barbequing, we must turn back the page to the early 15th century when Spanish explorers first visited the West Indies. Their tales of adventure are abound with references to barbacoa. Barbacoa being the word for meat cooked on a wooden grate. Since then, barbeque has morphed into regional tastes throughout the Americas.  After the revolutionary war barbecuing became a favorite of George Washington, his diaries are filled with recounts of barbeques and one that even lasted 3 day ..read more

When it comes to BBQ, the smoked proteins need to be the star of the show, sauces are the addition to compliment them. Too often, you can only taste the sweetness, spices, or other flavors in those liquid luxuries, and you lose the reason you go to a smokehouse anyway. You go to get the meat. To taste the meat. To experience the textures and integrity of those proteins, kissed by the smoke, curated by the pitmaster. In developing sauces for Route 38 BBQ, we honor our proteins by creating flavors that stand up without sauce. We want you to taste the quality and lush riches of the protein ..read more

The new Rt 38 BBQ located at Pickwick Place Shopping Center is already a hit with the neighborhood, thanks in part to their Grand Opening revisions. The restaurant has added additional seating and changed up some menu items based on customer feedback. To thank the neighborhood for their continued support and to share their new flavors, they are hosting a free tasting May 14, 2022 from 2pm-4pm. Each guest will receive a tasting plate where they can choose from with several meat selections and delicious sides. There will also be a Sauce Bar to try all the sweet, savory and spicy BBQ sauces ..read more

Hey Pitmaster! Are ribs beef or pork? Hey Flatlander! They’re both! There are also alligator ribs, venison, and pretty much anything with a ribcage. But for the purpose of this blog, we’ll stick with the original question. Now, you may ask yourself, which is better when it comes to ribs? We’re here to tell you that, no matter what your preference, both are delicious! Ribs are classic comfort food. A food that a war was fought over, (well, kinda…Read about the Pig War of 1859 here; https://www.ranker.com/list/foods-that-started-conflicts/laura-allan). In this blog post, we’ll discuss the d ..read more

There is a wealth of different regional BBQ sauces available to everyone today, you just need to understand what your pallet enjoys to make the best choice for your smoked meats. Alabama is a white sauce, mayonnaise-based. Great for poultry and sandwiches. North Carolina gets two distinct styles, cider vinegar with plenty of spicy heat. Great for whole-hog pork. They also have a ketchup and brown sugar sauce that uses cider vinegar as a starting point. Good for a table sauce. South Carolina gets a tangy mustard sauce, a delight with pork, poultry, and beef.  Kansas City is what most peop ..read more

The finest meats, seasoned with the best ingredients and loving patience as the  Maillard reaction takes place. That is what sets smoked meats apart from other deli and quick service restaurants. Smokehouses and BBQ shacks commit to preparing their meats in the old fashioned way. Time and skill are needed to consistently prepare their products, taking into account inconsistencies from raw product to raw product. Controlling temperature, smoke, placement in smoker, all the variables must be considered to craft that joints flavor and texture profile. RT. 38 BBQ has fashioned our meats to e ..read more

Being a chef is more than knowing how to cook.  Being a chef means you are efficient in many areas including, controlling costs, controlling staff, inventory, consistency, marketing, communicating, forecasting, innovation, promotions, competitive analysis, pivot management, and an unending myriad of additional disciplines. Being a Pitmaster for a smokehouse adds another level of torment to the complexities of being a chef.  Understanding how to achieve the best results when everything you use isn’t uniform in raw form shows the hallmark of someone who loves their job. At Route 38 BB ..read more