Walt’s Hitching Post in Fort Wright is re-opening this winter. Cindy Schroeder of our Kentucky bureau has the full story: Here are some of the details of the re-opening of the barbecue institution: Vintage Supper Company LLC, which include… . . . → Read More: Campbell’s Scoop: Walt’s Hitching Post re-opening
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The little barbecue restaurant that had to move out of its location on Church Road in Newtown not so long after it opened is back. After spending the summer at Burger Farm, Matt Cuff of Just Q’in has worked out problems with the city of Newtown and is back to doing what he does best: [...] . . . → Read More: Campbell’s Scoop: Just Q’in back in business Barbecuing is a slow-cooking technique that’s been used since the West was won in the late 1800s. Because cowboys were men of little means, they had to settle for inexpensive cuts of meat. The tough meat, often brisket, was made tender through many hou… . . . → Read More: The Food Hussy!: Homemade Barbecue: How to Do "Low and Slow" at Home Findlay Market isn’t just a place to buy produce and spices and gelato, but also a small business incubator. That’s why you’ll see small businesses occasionally leave and head to bigger locations, or expand, like Taste of Belgium did. In speaking with Cheryl Eagleson, the Director of Marketing for the Market (shortly after I ate [...] . . . → Read More: wine me, dine me: Review: Velvet Smoke David and I get a lot of PR pitches for our blog. Some are more applicable and well thought out than others. And while we sometimes accept the pitches, I usually decline and refer them to other bloggers in Cincinnati who are more into that kind of thin… . . . → Read More: Cincinnati Nomerati: Moerlein Lager House: One of the operators who got in on the food truck pilot program downtown was Just Q’in, a bbq outfit run by Matt and Tierra Cuff. Matt got interested in real barbecue when an engineering contract took him to South Carolina. He got on the competition circuit down there and learned how to smoke meat [...] . . . → Read More: Campbell’s Scoop: Just Q’in adds permanent location I love it when menus make it easy for me to decide. One item? I can do that. Eli’s is currently located in a small tent near the Saigon Market side of Findlay Market. It’s one guy, one griddle, a pork shoulder and a little attitude. They bill themselves as a life-changing sandwich. I can buy [...] . . . → Read More: wine me, dine me: Review: Eli’s Last week, David and I voyaged North. Our destinations? Columbus, and later, Cleveland. We took plenty of pictures, watched a lot of discovery channel on the hotel TV (which seems to have turned into the “extreme fishing show channel” these days) … . . . → Read More: Cincinnati Nomerati: A tale of two cities: Last week, David and I voyaged North. Our destinations? Columbus, and later, Cleveland. We took plenty of pictures, watched a lot of discovery channel on the hotel TV (which seems to have turned into the “extreme fishing show channel” these days) … . . . → Read More: Cincinnati Nomerati: A tale of two cities: Yeah – I said it – Boobtastic BBQ. There’s only one place you can get that – KT’s Barbecue in Reading.I’m not much for stuff like this – I think it’s pretty dumb. When he first put the mannequins out there and it was on the news – I pretty much thought… . . . → Read More: The Food Hussy!: Boobtastic BBQ Barbecue and I have history. I’m not a Cincinnati native–I hail from Jackson,TN, and spent the pre Cincinnati years of my youth in Dallas, Texas, and Memphis, TN. Family visits are not complete without a visit to the local Pig N’ Whistle, and my g… . . . → Read More: Cincinnati Nomerati: SmoQ: |
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