Honey Bear’s Barbecue – Phoenix, Arizona

Depending on the type of egg, the minimum temperature for frying an egg has been measured to be 144-158F.  That’s only a few degrees from the ideal “low and slow” temperature of smoking meats–225°F to 250°F. On scorching summer days in Phoenix, television news shows perennially traumatize visitors and tourists by frying an egg on the city’s sidewalks. It would really traumatize viewers if a pitmaster was shown manipulating the low-and-slow smoke emanating from post oak embers on a sidewalk to barbecue a brisket. In the first decade of the new millennium, frequent business trips brought me to the Valley…

J’s Var-B-Q – Albuquerque, New Mexico

Step into J’s Var-B-Q and the first thing you’re inevitably going to notice is the aroma of smoked meats wafting toward you.  The bouquet of sweet and succulent smoke envelops you like a warm blanket on a cold night.   It’s a comforting smoke sure to elicit involuntary salivation.  It’s a siren’s song luring you to the counter where you place your order from a tempting menu of meats, sandwiches, sides, specialties and desserts.   If the doors to J’s Var-B-Q were to literally stay open, the rapturous redolence of smoked meats would escape onto Montgomery and traffic would be…

Ramona’s Mexican Cafe – Albuquerque, New Mexico

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ~Laurie Colwin, Novelist Watch virtually any episode of Kitchen Nightmares and you might just be convinced that families can’t possibly work together in a restaurant.  Kitchen Nightmares, one of Gordon Ramsay’s eight-hundred or so television shows, is rather formulaic–Ramsay spends a week with a failing restaurant in an attempt to revive the business.  Almost invariably, the failing restaurant is owned and operated by a family.…