12 Wednesday Feb 2025
Posted in 5-Stars, BBQ Pork, eat local, neighbor tims bbq, What's For Dinner?
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I made a post about this establishment and said I wanted to try their pulled pork and that I did. But I put it in a sandwich with a slaw dressing – a very SE tradition, particularly in Tennessee. The sandwich and pulled pork were superb. I definitely would do that again! This is a 5-Star sandwich. Here is their web site – http://www.neighbortimsbbq.com
11 Tuesday Feb 2025
Posted in 3-Stars, BBQ Pork, BBQ Restaurants, BBQ Rubs, BBQ Sauce, BBQ Sausages, Buy Idaho, Buy Local, What's For Dinner?
I rarely do restaurant reviews on this blog. Probably, I should do more. So here I go with an awesome find, especially if you are in the Boise area. I’ve been searching for a locally owned and product sourced for quite some time now and here is what I found, after many bbq meals.
Neighbor Tim’s BBQ, 7802 W Goddard. Boise 83704 – across for Bishop Kelly High School – http://www.neighbortimsbbq.com, is what I found. Open Tuesday – Sunday 11am – 8pm, (208) 514-4899
I was looking for some good pork ribs. Not to spicy and good smoke ring and flavor. I found it.
And yes, there is a certain amount of spiciness, but not over powering of the meat flavors or bothersome to the tongue. The potato salad has a bite as do the beans. The slaw would be great on a pulled pork sandwich – slaw is typical of a SE sandwich topping. That being said, and serving with 5 people, Ribs 5-Stars, Sauces 5-Stars, Beans 5-Stars, Slaw 3-Stars and Potato Salad 3-Stars. Overall rating 4.2 Stars out of 5 possible. The spiciness got to the folks. I thought it was a good level.
Here is some info I found about them. Neighbor Tim’s BBQ in Boise, Idaho is a Texas-style barbecue restaurant and catering business owned by Tim Goebel. The business began as a catering company in Santa Barbara, California, and then moved to Boise in 2020.
Origins
Moving to Boise
Menu
Catering
Neighbor Tim’s BBQ provides catering services for events and individuals.
16 Friday Sep 2022
Posted in 5-Stars, BBQ Beef, BBQ Rubs, BBQ Sauce, BBQ Veggies, Captain's Shack, Classic Cuisines, Classic Sauces, Classis Sauces, Comfort Food, Corn, Cuts of Beef, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Food - Make Your Own Meals, Food Photos, Grilled Vegetables, Grillin' and Chillin', Housemade Rubs, Housemade Sauces, Idaho Beef, Idaho Vegetables, Main Dish, Malheur River Meats, Marsing, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - BBQ, What's For Dinner?
We had a great time this past week, developing some recipes and grilling. Never have done a Tri-Tip, so it is time to dive in! And this one was superb. Great grill taste and smoke that did not overpower the beef, as smoking does. Good smoke ring and cooked, I think, to perfection. Juicy and succulent and medium rare. Here is the recipe we came up with. Enjoy! http://www.rockinrs.com/CS-Grilled-Tri-Tip.pdf And to go along with the BBQ, one needs to have a good BBQ Sauce. I prefer a KC Style sauce and here is what I came up with. Enjoy with your BBQ. http://www.rockinrs.com/CS-BBQ-Sauce.pdf
Here is the Tri-Tip on the grill with some roasted corn.
This is the sliced Tri-Tip. Good color and smoke ring.
Dinner is plated with the Roasted Corn and the BBQ Sauce.
I know from our FB page and from the emails I have received, that folks are interested in some information about a Tri-Tip. So here is some. From steakschool.com,
Tri tip is a triangular cut of beef cut from the bottom of the sirloin. Named after its triangular shape with a tapered “tip”, tri tip might just be one of the most flavourful cuts of meat that you’ve never heard of.
Often confused with brisket or picanha, tri tip is most popular in southern California, so you can be forgiven if you’ve never come across it before. It is also called a California cut, a bottom sirloin butt, a Newport steak, a Santa Maria steak or even referred to as a “poor man’s brisket”. But unlike brisket – which comes from the front of the cow, below the chuck – tri tip is actually considered a steak.
Tri tip dates back to early 19th century America, where it was a write-off and ground up to be used in hamburger meat. It wasn’t until the 1950s when Bob Schutz, the then-owner of Santa Maria Market, upon receiving an excess of hamburger meat, decided to prepare and eat it like a steak. The result was well received and the rest, as they say, is history.
Hope you enjoy this. Please let us know. Thanks.
22 Monday May 2017
Posted in 5-Stars, Asian - Spices, Asian Food, BBQ Chicken, BBQ Sauce, Biscuits and Gravy, Bistro, Bistro - Parma Ridge Winery, Brunch, Brunch at Parma Ridge Winery, Brunch with Friends, Brunch with Robin, Chef Storm Hodge, Coconut Rice, Comfort Food, Dinner At Parma Ridge Restaurant, Dinner With Friends, Dinner With Robin, Dinner With The Winemaker, Green Salad, Korean BBQ, Photos By: Bob Young, Photos By: Parma Ridge Winery, Pizza, Sausage, Shrimp, Snake River AVA, What's For Dinner?, Wine and Food, Wines - Idaho
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Thank you so much Artist Stephanie and Chef Storm Hodge for another delightful brunch! These brunches are superb! 5-Star! (Bistro Weekend Menu – subject to change – or Parma Ridge Winery and Bistro) And many thanks to Garry and Donna for meeting us at the bistro for lunch, despite the highway detours! Here is what we had along with our 2016 Parma Ridge Winery Tre Bianchi and a 2015 Parma Ridge Winery Carmenere. Cheers! Left-Click any of these photos to see them enlarged.
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Savor the Flavor
Offering both an in-house menu in the Tasting Room and custom menus for your scheduled event, Storm is looking forward to making your day special. From appetizers to full course meals, Parma Ridge offers both the taste and the view. Come by during tasting room hours to enjoy one of his delicious menu items, or contact us today to plan your special event!
I did mention to Stephanie that Robin and I have probably had close to all of the items offered on the menu. We have never had a bad selection, but there are some we prefer! The Parma Ridge Bistro is definitely a 5-Star winery bistro in the Snake River AVA.
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Love this photo by Stephanie Hodge! So dramatic!
19 Thursday May 2016
Posted in BBQ Class, BBQ Rubs, Buy Idaho, Captain's Shack, Char-Broil Grill, Dinner At The Captains Shack, Grillin' and Chillin', Herbs and Spices, Housemade Rubs, Housemade Sauces, Kitchen Adventures, Local Farmers Markets, Party Time, Photos By: Bob Young, Smoking and Grilling, Spice Blends, What's For Dinner?
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There is a huge volume of information and suggestions and personal “likes” out there on spices, herbs and spices from around the world, herb and spice blends, grilling and BBQ herb and spice mixes. Here, for instance, is information – including recipes for making your own – on spices from around the world from TheKitchn. Spice Mixes From Around The World. (There are some really good ones listed there.)
This is interesting from the FoodNetwork, “Bottled grill seasoning blends are often expensive, heavy on the salt and preservatives and lacking in the flavor department. When you make your own, you control the ingredients and the flavor. Basic blends include salt, red and black peppers and additional flavor from garlic salt or onion powder.” To me the really interesting statement is “…heavy on the salt”. We really try to watch our intake of salt. And here is more information on how to make your own special herb and spice blends – Creating Flavors from Cooksmarts.
Here are some recipes for BBQ Dry Runs. You can print these out if you want.
Here are three rubs that we like to use. They are also located in the Recipe File above. Cheers.
BBQ Rub – [April 2016] Captain’s Shack KC Style Rub – This is a very versitile BBQ rub. Will make a grilled or smoked pork product awesome. [PDF format]
BBQ Rub – [April 2016] Captain’s Shack Memphis Rub – This is a very versitile BBQ rub in the Mempohis Style. Will make a grilled or smoked beef or chicken product awesome. [PDF format]
BBQ Rub – [April 2016] Captain’s Shack Montreal Rub – This is a very versitile BBQ rub in the familiar Montreal Style. Will make a grilled or smoked beef or chicken product awesome. [PDF format]
Please note that there is very little – if any – cayanne or red pepper flakes in these rubs. If you use these, adjust to suit your needs.We are not blazin’ hot spicy folks. Habanero and Ghost peppers won’t be used as one of our spices. Just sayin’!
And after this delicious and adventursome food, how about some ice cream? Homemade? Differently good and vegan! Spiced and with coconut milk.
Boise Foodie Guild 