Jimbo's Pit Bar-B-Q Of Tampa - SuperMedia Content Disclaimer: http://spag.es/hjh9DV
Jimbo's Pit Bar B-Q is family owned and operated and has been for over 42 years. The quality of our food speaks for itself, but we also make sure that our customers receive larger platters for half the price of the competition in our area. We enjoy making our customers happy. It’s a real pleasure. We take pride in always providing the most delicious barbecue menu, coupled with premium customer service. Our many years in business make us one of the most well-known barbecue places in all of the Bay area and nothing makes us happier than serving new and regular customers who appreciate our efforts. From freshly-battered ribs to seasoned chicken and pork, nobody beats our barbecue. Our menu items are also available through our barbecue catering service, which accommodates both large events and small parties.
308 FB users likes Jimbo's Pit Bar-B-Q Of Tampa, set it to 98 position in Likes Rating for Tampa, Florida in Restaurant/cafe category
Part of why barbecue is the perfect way to feed large groups of people is because it is an ideal method for cooking large pieces of meat. Not only do ribs, brisket, and pork roasts taste best when barbecued, but they can be difficult to cook any other way.
Depending on who you ask, barbecue may be strictly associated with a certain type of meat, but in reality, barbecue is all about variety. Pork ribs, beef brisket, chicken, ham—there is a combination of these favorites to satisfy any gathering of hungry guests.
You may love barbecue sauce on the side when served a rack of finger licking ribs. Did you realize that grill masters add the sauce to barbecued meats a few minutes before serving? Too long on the grill, and the sugar in most sauces will burn.
Do you like a little smoke in your barbecued fare? You're not alone. The right wood can add rich flavor notes to grilled food. Some popular woods used in grilling are mesquite, cherry, hickory, maple, oak, and pecan.
West Texas is a place with a lot of space and cowboys, so the BBQ style tends to be called "Cowboy-style." The meat, whether beef, goat, or mutton, is usually cooked more directly then other methods, and usually over mesquite wood.
East-Texas-style BBQ involves cooking meat until it's "falling-off-the-bone tender." Beef and pork are both used, and they're slow-cooked, usually over hickory wood. The tomato-based sauce is known for being thick and sweet.
There are three basic grades of beef: prime, choice, and select. Prime is the highest grade and is prized for its tenderness and marbling. More marbling means more fat in the meat, which means more flavor.
The first restaurant dedicated to barbecue opened in Lexington, North Carolina in 1919. Today, Lexington is widely considered the barbecue capital of the world for its contribution to history of grilling.
You probably know that coleslaw is a classic side salad served with barbecued fare. Care to guess what red slaw is? It's a variety of southern-style coleslaw made with ketchup instead of mayonnaise.
When was the first recorded mention of a barbecue in the U.S.? The first written account appears in a 1697 travel journal about exploring the American southwest. It was penned by a man named John Lederer.
Care to guess one big difference between Carolina-style and Texas-style barbecue? Although there are a number of minor differences, the big difference between these regional styles is the type of preferred meat used. Carolina barbecue favors shredded pork, while Texas barbecue is all about beef brisket.
There are many different cuts of a hog. The loin is found stretched down the spine. The baby back ribs are located underneath the loin and conform into the St. Louis cut, as you move toward the stomach. The sirloin and ham sit behind the ribs.
Different styles of barbecue favor different types of sauces or rubs. North Carolina-style barbecue, for example, uses a vinegar-based sauce. Memphis-style barbecue sauce is sweet and usually tomato-based. Kansas City-style barbecue is famous for its dry rubs more than its sauce.
It is somewhat of a mystery where the word "barbecue" first came from, but there are several competing theories. Some experts attribute the word to the Caribbean Taino Indians, who used a cooking method referred to as "barbacoa" in 16th-century Spanish texts.
A traditional method of barbecuing consists of digging a hole in the ground, placing the meat on top of a pan used to collect fluids for a broth, and covering up the hole before igniting coal on top of the area over the meat.
Did you know that the inventor of the charcoal grill was a Weber Metal Works welder named George Stephens? Stephens' original design was similar to modern kettle-style grills, and was nicknamed "Sputnik" because of its round shape.
"The story of barbecue is the story of America. Settlers arrive on a great, unspoiled continent. Discover wondrous riches. Set them on fire and eat them." – Vince Staten, author of Real Barbecue
George Washington did more than distinguish himself as our first President. He also ate barbecue, or at least he may have. In his papers, Washington admits to attending a gathering in Alexandra, Virginia in 1769 called a "barbicue."
You know barbecue is one of the most popular categories of restaurant food served today. Care to guess when the first barbecue restaurant opened in the U.S.? If you guessed 1919, you're right. It opened its doors in Lexington, North Carolina.
Pit barbecue got its name from early barbecue masters who cooked their meat in a literal pit dug out of the earth. While this method is still used by some, most pit barbecue today utilizes above-ground ovens.
While a party with small appetizers might be more delicate, it's easy to spend all night with an empty stomach. Serving catered BBQ at your party is a great way to feed everyone without having to spend all day cooking.
If you have issues with indigestion, try pairing cinnamon apples with any pork barbecue dish. The apples work as a natural aid for pork digestion. This sweet treat will help prevent any discomfort.
Texas BBQ can generally be broken down into four styles: East Texas, Central Texas, South Texas, and West Texas. The two most popular styles are Central Texas and East Texas. It's said the dividing line between them goes right between Dallas and Fort Worth.
Barbecue is a summertime staple, but it is actually perfect to serve at gatherings any time of the year. In fact, the Hearth, Patio & Barbecue Association report that more than 60 percent of American grill owners use it year-round.
The centerpiece of any BBQ meal is, of course, the meat. But when getting BBQ catering, don't forget to order all the sides you need. Whether coleslaw, beans, fries, or corn, the sides are often a part of the BBQ style as well.
Unlike Lexington-style Carolinas BBQ, the Eastern style doesn't use any tomatoes in their sauce, only vinegar and pepper. They're also known for BBQing the whole pig as opposed to just the pork shoulder, or as they like to say, "Everything but the squeal."
While BBQ restaurants may use a certain style, like Kansas City BBQ, each restaurant usually has their own secret blend of spices. Rather than try to recreate your favorite BBQ recipe, you can have the restaurant cater your event, bringing their recipe with them.
You may not think of barbecue as a classic choice at mealtime, but grilling has a long and illustrious history. One big difference in the way people grilled during, say, the Civil War era, and the way they we grill today, is the equipment. Modern equipment makes pinpoint temperature control -- and evenly cooked meat -- much easier to prepare.
A briquette is a small, coal-like rock used to ignite and maintain a fire. Charcoal briquettes used for cooking can include a variety of substances, such as charred wood, mineral char, mineral carbon, limestone, starch, borax, sodium nitrate, sawdust, wax, or chaff.
When you think about barbecue, your thoughts may turn to grilled meat. The side dishes served with barbecued fare are important too, though. Here are some classic favorites: potato salad, macaroni salad, baked beans, corn on the cob, vegetable kabobs, mac and cheese, and coleslaw.
Using different types of wood to cook barbecue can alter the flavor of the meat. The process of smoking to preserve and flavor meat is a timeless practice. The Polynesians have been smoking their meet for thousands of years.
Barrel barbecues function much in the same way that smokers work. Meat is suspended from hooks during a two-to-three-hour smoking process. Remote-controlled thermometers are used to monitor the meat to prevent the lid from being removed.
Let's test your grilling smarts: On which holiday is the most barbecued food prepared and served in the U.S.? If you guessed Independence Day, (July 4), you're right. It's followed by Memorial Day and Labor Day, respectively.
There are as many spellings of the word "barbecue" – "barbeque," "barbaque," "barbicue," "BBQ," "B-B-Que," "Bar-B-Q," "Bar-B-Que," "Bar-B-Cue," "‘Cue," "‘Que," "Barbie," and simply "Q" – as there are rumored origins of the method.
You know Americans like barbecue. That passion also extends to the White House. Although Lyndon B. Johnson held the first Texas-style rib celebration, Thomas Jefferson was also a BBQ enthusiast.
Barbecue grills can utilize a variety of heat sources. Firewood and charcoal are used in a more traditional setting. Adding smoke chips to the fire can enhance the flavor of the meat. Propane and electric grills are more contemporary options.
There are many variations of barbecue throughout the globe. Mongolian barbecue, Japanese barbecue, Greek barbecue, and Korean barbecue are each unique cooking styles and all differ from the many nuances of barbecue among the different regions of the United States.
Barbecue brisket is the breast or lower chest area of a cow. Basting is used during the cooking process to tenderize. The brisket is naturally tough because of its high level of connective tissue. However, barbecuing a brisket makes this a tasty cut of meat.
Kansas City BBQ is one of the main four BBQ styles, and it's largely for the sauce. The style includes a wide variety of meats, from chicken to pork and beef, but the key ingredient stays the same: A thick BBQ sauce made with a base of tomato and molasses.
The proper combination of sweetness and heat is key to exceptional barbecue. Regular white sugar is a very common sweetener, but brown sugar can also be used. Brown sugar has a somewhat different, more nuanced flavor than white sugar, and compliments the flavor of smoked meat.
Oak wood and pecan wood smoke are used to give meat a strong flavor, but not too strong. Pecan wood gives a flavor similar to hickory, but more delicate. Oak is one of the more versatile hard woods, giving a strong, but not overpowering flavor to meat.
Wood chips on top of charcoal can infuse barbecued meat with unique flavors. Pecan wood, for example, adds a sweet, mild flavor. Hickory and oak are also commonly used as barbecue heat sources, and add their own distinct flavors.
Memphis barbecue is known for its two main dishes: ribs, which can come either "wet" or "dry," and as barbecue sandwiches. But they don't stop there. Memphis-style pulled pork will often find its way onto other dishes, like pizza or nachos.
Nobody's really sure where the word "barbecue" comes from. It could come from the Native American word "barbacoa," meaning "wood," or it could come from the French phrase "de barbe a queue," meaning "from whiskers to tail," or cooking the whole animal.