I was in for quite a surprise today when I walked into Downtown Philly's Reading Market for lunch. When I saw a stall advertising brisket and pulled pork, I figured it was some type of northern, gas-cooked, imitation barbecue. That was going to be good enough for a quick lunch. What I found was something very different: a new-to-me style of barbecue true to both American and Italian American traditions.
Fifteen minutes on line were worth it. Though the meat at DiNic's is definitely gas cooked, it's tender as hell. Stacks of cooked shoulders and brisket line the counter, waiting for the knife. Here, it's not so much the flavor of hickory coals that give the meat its flavor, but the Italian accoutrements. Both beef and pork sandwiches get a splash of a thin "gravy," which had more than a hint of apple cider vinegar. I also had them throw on some of the options. Upon request, the sandwich maker lined my sub roll with slices of sharp provolone. I also got roasted green peppers and "greens" (choice of broccoli rabe or spinach--I always get the rabe). The buttery garlic flavor of the rabe soaked right into the chopped pork shoulder.
I have to wonder if there are other places that serve this kind of BBQ in Philly or if DiNic's is one-of-a-kind.
Speaking of Mid-Atlantic BBQ, the Amtrak magazine clued me in on the Baltimore Pit Beef. If you want to read about that, open Arrive Magazine here
and use the TOC to open up to page 66.
Two cameraphone shots of DiNic's Italian pulled pork sub:
I may have to go back tomorrow with my real equipment.
Labels: america, bbq, business travel, philly