u/Motorcityjoe

So much for cutting carbs. My last visit I had the Roni Boi but wanted less cheese so I went with the MC5. I ordered extra Ezzo crisp pepperonis but the guy put the lay flat on instead. Still was excellent. I had a Huma Luma with it. Ate 4 slices and took two back to the hotel. On impulse I offered them to the desk guy at the Grandville Marriott. He happily accepted, saving me from myself. I like the atmosphere there. I considered some of the non-red sauce pizzas but couldn’t veer from what I knew would be a sure-thing, delicious pie.

Haven’t done apparel in a while. Wish I knew and had taken advice I had read by a known sneaker artist: draw the design first and then tape off and spray with a clear matte spray. Knocks down the fibers and helps promote smoother line and paint application. I struggled. Angelus and Posca then 2 coats of 4-Coat satin.

Made these for Edu Giardina, drummer for Ca7riel & Paco Amoroso. He’s a huge Peart/Rush fan. Security wouldn’t let me bring them in so they were delivered. He came out to greet me at the show in Detroit. Angelus and Posca then coated twice. Chad Carothers gave me advice for canvas I wish I had before I started. After drawing design, tape off rubber and coat with clear satin to knock down fibers for smoother lines.

Well damn. Was really in the mood for a great pie. Was thinking thin crust but mainly wanted quality pepperoni. This sub consistently recommended this place for Detroit Style Pizza. Born and raised in Detroit (7 Mile…EAST SIIIIIDE!) and have to say this is one of the very best I’ve had in recent memory. This was the Roni (I believe it was called). Double pepperoni, double cheese. I knew it was going to be solid when I saw the oil on the cardboard. Thought I’d eat 4 pieces because I just can’t eat as much as I used to. Took one piece home in a carry out box. Some other poster got taken to task for not submitting a money shot so I made sure to document things. 9/10 easy.

Ok, I’m the guy who set off a little firestorm when I posted with a headline “Black Dog is sort of meh.” Many opinions came in support and against that statement. Several posters suggested Wood N’ Hog was far superior to Black Dog, or at least the more recent iteration of Black Dog.

Business brought me back to Champaign so I thought I’d compare and offer some thoughts. I’m a Detroiter, a fairly good cook and smoker of meats. I like to think I’m a fair observer. All that said, here’s my review of my meal from today at Wood N’ Hog, juxtaposed with how it fared to Black Dog.

I ordered a half slab with sauce on and 3 wings, sauce on the side. Got the Cole slaw and beans and a bottled water. With a 20% tip that was $38. I ate it there.

Food was served very hot. No frills. Young lady handed me a paper bag with my food. Very heavy.

I opened it up and the ribs were slathered in sauce. Did not look cooked on rather poured over them, and if you look at the bottom of the container you’ll see that’s true.

Wings had zero smoke flavor, which surprised me. I mean they were meaty and fried. I expected smoked then friend perhaps.

The ribs were very meaty and I couldn’t finish the last one. Very little seasoning and smoke flavor. I honestly think they parboil their ribs then smoke them. They tasted boiled. Very bland. The sauce did little to enhance the flavor. They also did not remove the membrane.

Ben’s were fine, slaw was average. Small portions.

If I had to choose, and if I’m here again and want BBQ, I’d go back to Black Dog. Even though my last meal there was brisket and burnt ends, I’ve had their ribs. The meat there is seasoned better and just more flavorful. The bark is there and has a more chew. Obviously the atmosphere is nicer and they serve beer and liquor.

So anyway, just my opinion.
What’s your thoughts?

On the recon of many in this sub I visited Happy Sushi. I’m a regional field manager for a sushi company. Around it all the time yet still crave it. I’m from Detroit (native born) and the chef and I started chatting. He’s from Michigan but moved here in 1990. I ordered a Red Dragon roll and a French Kiss. The waitress brought me miso soup on the house. Such a nice man. Waitress tells me as she puts the food down, “Our rolls are kind of larger than other places.” So I wish she had told me that before I ordered. “What’s that?”
“You told the chef you like tuna. That’s a hand spicy tuna nori cone, on the house.”
The sushi was delicious but I have to say the rolls are TOO big. He’s cutting into his margins I’m sure. Highly recommend Happy Sushi.

Smoked four butts for a party next weekend (going to vacuum seal and freeze).
Bark wasn’t as crunchy as usual. I did wrap at the stall with butcher’s paper (155°) then pulled them out at 200° and 3 hours in a cooler. Pulled fine but I seasoned with rub the night before which I normally don’t do. I wonder if that was the issue. Had read that can help with the bark.

Bachelor night. Smoked beef chuck ribs that I found for a (relatively) good price. Pecan chips and a hardwood pellet mix in smoke tubes (I have an electric smoker), accompanied by sautéed spinach and a baked potato. Couldn’t finish the ones on my plate (this was about half the package). They had a nice bark and stayed juicy. For this price I’d say they’re worth it. I resisted cooking them in a Dutch Oven because I feel like they’d taste like a pot roast.has anyone else made them?