I feel guilty
Was it wrong of me to keep Smoke Daddy's Prime Rib special a secret? It was today and I awoke this morning to this tantalizing email "I'm thinking how good it would be to stick a 7 bone rib roast in the
smoker for a couple of hours, then stick it into a 500 degree oven to sear it
off." The answer is very good!
You see there were only ten or twelve platters available. They came with smashed potatoes and green beans with little pieces of crisp smokey bacon mixed in. I really hope he does it again. Anyone else lucky enough to partake of this feast?
re: peter johnson
hi peter, you missed it, sorry!
Michael Wister is Smoke Daddy and if you go to his website, there's a link (I think) to sign up for his newsletter. the newsletter recipients are the ones who are privvy to his specials in advance.
here's the website
and his e-mail address is at the bottom
I was a little put off by what his price range estimate was going to be for the platter $20-$35 is a big leap and we can get some REALLY REALLY good food for $35.00 a head.
the Mister and I were trying to figure out how deep the smoke could go, and for how long could you have a prime rib in the smoker, then in the oven and STILL keep the center rare? Just didn't seem that you could get really good smoke going on in that short of a time
(we're so picky about "prime rib")
I'm also not that impressed by his brisekt (ribs, yes, brisket no)
I've yet to find REALLY good brisket around here... Uncle Gregg's is "ok" and Smoke Daddy's passable... I need a trip over the bridge to JerseyQ boys to get some REALLY good brisket
The prime rib was perfectly cooked cgarner, and nice and rare. The energy was different at SD on the prime rib day. Everyone that wanted some was there waiting expectantly at six pm but there was a kind of hush over the parking lot. As if the faithful had gathered for a sacred rite. As each person received his or her blessing of beef they crept off quietly to feast in private. I don't always eat all the outer meat on my prime rib slice but this time I ate every last bit of beef. There was a rub on the outside and that outside meat had some nice smoke flavor. The precious rare meat only had a kiss of smoke so as not to overpower that good rare beef flavor. Now I want some more. And it ended up being 24.00.
SD's specials always get my attention. I even started the new year off with his pork and I'm already planning to pick up Thanksgiving Dinner this year from Daddy.
over the commodore barry bridge, continue on ...route 322... they had a store for a short time on the left... but overhead was too much and they closed... continue on 322 to the intersection at the Wawa (I think it's considered Swedesboro NJ) across the street from the Wawa at the gas station they set up outside with a tent and picnic tables, you can't miss the smoke and the heavenly smell of the barbecue. I think they're my all time favorite ribs... they have a hot sauce and a regular sauce both are fantastic! I also love their collard greens, they're nice and smoky and full of pork (a little salty, but it makes them that much better) if you're heading down the shore, it's worth it to go a little out of the way or maybe decide to take this way to get to route 55 and stop by and grab some ribs, brisket or a half chicken...
Well considering the big fans of Smoke Daddy's here I have not wanted to be the
nay sayer. But since cgarner opened the door; I must say I was very underwhelmed
the two times (2nd only to be sure it was not an off day) I had gotten takeout. My
standards were evolved after living and working across the south for a few years.
After having a plate of ribs and brisket slung together with some mac and cheese
which was like wallpaper paste i would never subject a prime cut of beef to this
treatment. I was also a bit turned off by the prices relative to the quality and quantity
and even the general look of the place, which when comparing it to many places
in the south one would think it not an issue. Oh well, taste is a very individual thing
and it is nice so many have found a favorite in Smoke Daddy's.
Seeker's choice of the Prime Rib at the Warwick has been noted by many who know
as the best Prime Rib in Philadelphia. Of course it is apples to oranges but we are
talking Prime Rib.
I've lived down south bacchus, yanks don't know what they are missing! Your post is making me hungry so I'm glad Daddy has some extended summer hours and I can get me some bbq today. Much later today. :) I like to get a whole smoked chicken and use the leftovers for lots of dishes. My favorite is as a pizza topping but the broth from the bones and some of the meat were a fine addition to some split pea soup last winter. Not sure how soon I'll have a hankering for that with the hot weather we've been having.
Smoke Daddy did a lot of creative things all through the past dreary NE winter, and I was very grateful and my tummy was very full. Loved his fried mac and cheese balls. This time of year though, I fancy his potato salad and the beans with little bits of smoked pork in them. Anyone planning to attend the Lansdale Beer Festival or the rib eating contest later this month?
This sounds really yummy....we haven't been to Smoke Daddy's yet - it would be a trek destination for us, one we will make eventually....do things (besides this special) sell out & can you reserve regular items? Used to Tex's where you can call in and reserve what you want. Need to whisper Prime Rib in Tex's ear.
Don't see why you couldn't reserve some goodies yummykimmy. I live fairly close by and like a lot of his items so if he is out of brisket, I get the chicken or pork.
Here is some info from his email newsletter:
Open Wednesdays & Thursdays, 5 to 7:30 PM
Fridays & Saturdays, 4 to 8 PM
Lansdale Eagles Club
800 West Fifth Street
Corner of Fifth & Mitchell
You are absolved. Go, my child, without sin as The Prime Rib Prixe Fixe dinner BYOB on Monday for ten was extraordinary in all respects:
1) All the courses came out together;
2) Everyone, including the person who ordered salmon, loved the food;
3) Our server was attentive to me (the hostess), not intrusive to the table;
4) They added cheesecake as a dessert option at my request.