Best of Delaware 2010
You told us your favorites. We have a few of our own. Herein, the great big list of winners.
(page 79 of 170)
READERS, UPSTATE |Stanley’s Tavern
2038 Foulk Road, Wilmington, 475-1887
READERS, DOWNSTATE | Bethany Blues BBQ Pit
6 N. Pennsylvania Ave., Bethany Beach, 537-1500
AND READERS, DOWNSTATE | Bethany Blues of Lewes
18385 Coastal Hwy., Lewes, 644-2500
CRITICS, UPSTATE | Young’s BBQ
401 E. Main St., Middletown, 376-1777
If barbecue has taught Keith Young one thing, it’s patience. The owner of Young’s BBQ says time is the key ingredient in perfecting his babyback and spare ribs. They first get a douse of marinade spray, then a home-mixed dry rub and, finally, six hours in a smoker fueled by hickory, mesquite and applewood. They’re so good, you won’t need sauce. Instead try some of Young’s signature red skin potato salad and some collard greens.
CRITICS, DOWNSTATE | Fenwick Crab House
100 Coastal Hwy., Fenwick Island, 539-2500
Following closely behind crab cakes and blue crabs, the most popular food at Fenwick Crab House is heavenly smoked babyback ribs. The ribs are first given a rubdown in a traditional dry rub and left to chill for 12 hours. Then it’s to the smoker for four hours. Just before serving, a quick slather in a secret ketchup-vinegar house-made barbecue sauce gives the meat a little tang. Starting this fall, owner Scott Fornwalt will ship his ribs across the country via the Internet.