Would be cool if Jax could hit on a restaurant/unique dish that is exclusively Jacksonville and nationally or at least regionally known. Easier said than done obviously. Something that you can only find here and really nowhere else. Probably would be something barbecue related.
The "Lubi" ;)
Yep!!
Mayport Shrimp and the Camelrider.....
Great Topic. Our Problem is ...most established Local places don't try any "Stunt Dishes" They are Respectively making Payroll and the bills every week.(Not to mention competing with Chain Joints)This I'm sure is a curse to the Many Local Owners whom would rather be spending more time Cooking and creating and less time being their own accountant . I'll continue to support them, but maybe this thread will spark some Creativity?
Shrimp and Oysters, any way, shape, or form... EVEN BBQ!
OCKLAWAHA
In short is a sub sandwich with hamburger meat instead of typical lunch meat.
QuoteLubi is a Jacksonville original, a steaming sandwich of ground sirloin, mustard, mayonnaise, sour cream, pepper sauce and cheese that is so gooey you have to eat it with a knife and fork.
There are only four places in the world where you can get a Lubi, and all of them are on the First Coast.
The sandwich originated at a family-run restaurant started in 1969 by Lu and Bill Wallace as a side venture. The couple's main business was an ambulance service at 2940 University Blvd. W. When the front part of the building became vacant, Lu thought it would be fun to open a small sandwich shop, which they called Lubi's (a combination of the couple's first names).
http://www.jacksonville.com/tu-online/stories/020702/enm_8535497.html
Thanks guys. Sounds good!! I'll ask them to hold the mayo, though. ;)
I agree, the Lubi is an appropriate signature dish. I did Lubi's semi-regularly back in high school. I'm sure it's not healthy, but that's probably not a problem for Jax.
Tell the Food Network to send over that Diners, Dives, and Drive-Thrus guy...
Mmm, Lubis. Messy and tasty. Tastiness is proportional to messiness.
My original thought was sweet potatoe fries that I've had in a couple of restaurants here on the first coast.
But, whoa! That Lubi deal sounds good to me. I've passed Lubi's often I must make a pit stop on one of my allowed fat days and try one. Sounds like a signature meal to me.
All this talk about Lubi's got my craving so high that I just had to stop in today and get my stroganoff and fiesta lubis.
Wow, do I love that place. I am so full from lunch that I forfeited dinner. I was only able to eat to eat 1/2 of my stroganoff since I was so full and thus I think I deferred my heart attack for at least another 2 maybe 3 weeks. :)
I hope you had some of their signature cherry limeade to wash that lubis down.
yum...you cant go wrong with the Cherry Limeade. The Shiek has really good limeades. I believe that is a Jacksonville original.
"Mustard, mayonaise and sour cream..."
Yuck. ;) At least it seems better than Rochesters "garbage plate"
Ok then, how bout an alternative choice? Phily cheesteak, Miami cuban, Chicago deepdish,
I noticed an article about Worman's today btw. Maybe someday if the courthouse area is developed (as a mixed use) Worman's could garner more widespread attention.
I'm glad that everyone seems to be in agreement about Lubi's as Jax's signature dish.
Lubi's (the food) are obviously unhealthy, but I think they taste pretty good. Unfortunately, Lubi's (the restaurants) are awful. They are always very dirty and poorly run. I don't think they are ever going to expand very much beyond their current state with their lack of management - but perhaps that's the way the owners prefer it.
Chicken wings!
Not really, but aside from sushi joints, i've never seen so many chicken wing places in one town before. We should develop our own flavor or brand of wings.
I have to agree on the lubi, but only because i've heard about it my whole life. I've actually only ate there once and i'm a native of almost 30 years. As mentioned above, the restaurants are a bit dirty and I have trouble eating at establishments that can't even keep their lobbys clean....but i'll give it one more shot to jog my memory. I haven't had one in ten years!
I know I'm late to the discussion, but I'm going to disagree with Lubi's because they are also pretty big in Texas. If I have a vote, I'd vote for Mayport shrimp and grits.
On a side note, I've done a lot of traveling and I would argue that Jacksonville has great food and is comparable to any other city with good food.
QuoteUnfortunately, Lubi's (the restaurants) are awful. They are always very dirty and poorly run.
I would tend to disagree. While simple/plain/boring, I've always understood them to be quite up to par with regard to cleanliness - in fact, a friend of mine (state health inspector) indicated that they always made the grade. That was a few years ago, however.
BTW, I doubt cheesesteaks are much healthier....................Stick a Lubi stand at one of the ballparks & watch what happens....
I really hate to say it... but the Lubi is the best we have ?? I have trouble seeing it on a Chamber of Commerce ad. "Jacksonville... Home of the world famous Lubi". It will have a hard time standing up next to a Philly Cheesesteak... :)
Quote from: duvalbill on August 29, 2008, 10:39:17 AM
I know I'm late to the discussion, but I'm going to disagree with Lubi's because they are also pretty big in Texas. If I have a vote, I'd vote for Mayport shrimp and grits...
Actually, shrimp and grits is more of a delicacy from my hometown, unless the Mayport version is distinctly different from its Lowcountry predecessor.
Quote from: blizz01 on August 29, 2008, 10:46:50 AM
QuoteUnfortunately, Lubi's (the restaurants) are awful. They are always very dirty and poorly run.
I would tend to disagree. While simple/plain/boring, I've always understood them to be quite up to par with regard to cleanliness - in fact, a friend of mine (state health inspector) indicated that they always made the grade. That was a few years ago, however.
That's good to hear that the kitchens are clean and up to standards. Basically, I was only talking about the counter and seating areas, which haven't been great when I've gone to Lubis.
Quote from: BridgeTroll on August 29, 2008, 11:00:22 AM
I really hate to say it... but the Lubi is the best we have ?? I have trouble seeing it on a Chamber of Commerce ad. "Jacksonville... Home of the world famous Lubi". It will have a hard time standing up next to a Philly Cheesesteak... :)
Actually Mr. Troll that doesn't sound too bad. Brilliant! But it's seriously hard to get that level of recognition for one city's dish...how many cities are truly known for their food? Let's see, Chicago, San Fran, Memphis, Philly, New York....um does a Denver omelet count? Everything else seems to be labeled by a region. Low country boil, southern food, New England, NW etc....
Quote from: Joe on August 29, 2008, 10:11:03 AM
I'm glad that everyone seems to be in agreement about Lubi's as Jax's signature dish.
Lubi's (the food) are obviously unhealthy, but I think they taste pretty good. Unfortunately, Lubi's (the restaurants) are awful. They are always very dirty and poorly run. I don't think they are ever going to expand very much beyond their current state with their lack of management - but perhaps that's the way the owners prefer it.
I concur unequivocally.
After all this talk I had to try it out again. I just now had lunch at the Lubi's on beach by 9a and went with the original famous. Wow, very delicious. I haven't had one in forever and don't remember it tasting that good. That location was actually very clean. I'll have to try the stroganoff next time.
The location on Sunbeam Rd (if its still there) used to be "fairly clean" as well. Its been way too long for me too. I might have to make a special trip to a Lubis over the 3-day weekend.
Quote from: David on August 29, 2008, 11:12:18 AM
Quote from: BridgeTroll on August 29, 2008, 11:00:22 AM
I really hate to say it... but the Lubi is the best we have ?? I have trouble seeing it on a Chamber of Commerce ad. "Jacksonville... Home of the world famous Lubi". It will have a hard time standing up next to a Philly Cheesesteak... :)
Actually Mr. Troll that doesn't sound too bad. Brilliant! But it's seriously hard to get that level of recognition for one city's dish...how many cities are truly known for their food? Let's see, Chicago, San Fran, Memphis, Philly, New York....um does a Denver omelet count? Everything else seems to be labeled by a region. Low country boil, southern food, New England, NW etc....
Glad I could help... :D
Quote from: ProjectMaximus on August 28, 2008, 01:31:21 AM
I agree, the Lubi is an appropriate signature dish. I did Lubi's semi-regularly back in high school. I'm sure it's not healthy, but that's probably not a problem for Jax.
Tell the Food Network to send over that Diners, Dives, and Drive-Thrus guy...
Done.
Here's a link to their site http://www.foodnetwork.com/food/show_dv
I just sent an email to them with info on the Lubi and a link to our discussion so that if there are any other unique foods in the NE Florida area, they can be mentioned here.
Also, you can write them @ DDDinfo@mac.com .
As Charleston Native said, they do it alot in other places so i don't know if it's truly unique but hey, i figured it's worth a shot.
LUBI, no question.
Had a #1 this afternoon, less mustard. I think the mustard spoils the delicate flavor. Best late in the afternoon, when the unadorned LUBI has been in the holding box for a few hours, and the grease has settled to the bottom of the bun. The bread is softer too. Tastes a little like my mother's meatloaf. The mayo and peppers make the dish.
How do you make a Lubi?? Like if I wanted to make one at home, what are all the actual ingredients? Next time I have a spades party I want to make some Jax Lubis for my friends. Oh Yea....I just got my Jenkins Quality Barbeque sauce in the mail!!!!!! The Jax Lubi would be perfect.
I offer up the plank fish dish as made by the Creekside in St. Augustine. Traditional from the area and Jacksonville Plank Fish sounds cool.
Quote from: Coolyfett on August 31, 2008, 03:16:41 AM
How do you make a Lubi?? Like if I wanted to make one at home, what are all the actual ingredients? Next time I have a spades party I want to make some Jax Lubis for my friends. Oh Yea....I just got my Jenkins Quality Barbeque sauce in the mail!!!!!! The Jax Lubi would be perfect.
Heres the recipe from the Jacksonville Confidential test kitchen, we almost got it down -
1 Hot dog bun soaked in grease
1/2 lb. of grade D "beef"
2 tablespoons of rat turd
2 tablespoons of roach legs (and other parts if available)
Dashes of cumin, s&p, hot sauce
hot peppers
mustard and mayo
a masterpiece!
Of course, im kidding, i LOVE Lubi's......pretty sure its a secret recipe.
Well whatever it is, it is from the 'fatal five' Southern food groups: butter, eggs, cream, lard and sugar...
*(see note).
Nothing a pint of SOCO won't wash down! Or better yet, some REBEL YELL! It doesn't kill the butterflys in the old digestive tract, but you can hear them screaming out in pain all night long!!
YEEEHAWWW!
OCKLAWAHA
* NOTE: Unlike Yankee food groups we have the option of substitution of any two items with your choice of FAT BACK, RAW OYSTERS, or PICKLED PIGS FEET.
Stan's Sandwhiches in San Marco a good breakfast/lunch spot.
Quote from: rjp2008 on September 02, 2008, 02:11:25 PM
Stan's Sandwhiches in San Marco a good breakfast/lunch spot.
Definintely. I just reluntancly moved to San Marco from Riverside and one of the few pluses is Stan's is about one block from my door step. Such delicious artery-clogging food, i'll be dead in a year :D
have to agree its got to be Lubis
I would also say that toasted subs are a JAX staple. Maybe not started here but there are a couple sandwich joints around that got their start here. Firehouse Subs is the biggest.
Quote from: Jason on September 02, 2008, 04:40:43 PM
I would also say that toasted subs are a JAX staple. Maybe not started here but there are a couple sandwich joints around that got their start here. Firehouse Subs is the biggest.
That's true. Firehouse is Jax, although it's not particularly unique. We've also got Larry's Giant Subs and The Loop, although I don't think our city's staple should be based on another city (Chicago).
Quote from: jacksonvilleconfidential on August 31, 2008, 10:26:43 AM
Quote from: Coolyfett on August 31, 2008, 03:16:41 AM
How do you make a Lubi?? Like if I wanted to make one at home, what are all the actual ingredients? Next time I have a spades party I want to make some Jax Lubis for my friends. Oh Yea....I just got my Jenkins Quality Barbeque sauce in the mail!!!!!! The Jax Lubi would be perfect.
Heres the recipe from the Jacksonville Confidential test kitchen, we almost got it down -
1 Hot dog bun soaked in grease
1/2 lb. of grade D "beef"
2 tablespoons of rat turd
2 tablespoons of roach legs (and other parts if available)
Dashes of cumin, s&p, hot sauce
hot peppers
mustard and mayo
a masterpiece!
Of course, im kidding, i LOVE Lubi's......pretty sure its a secret recipe.
:D :D
Inspired by this thread, the JaxByDefault household went out to try JAX's proposed "signature dish," the LUBI.
I found the sandwiches bland, greasy, and terrible -- a stale, unspiced, salty hamburger-helper-on-bun. The cherry-limeade was too sweet to drink. Even if the food hadn't made me (and spouse) literally sick, I'd still vote "no" on the Lubi on (the lack of) taste alone.
I'd vote for JAX/S.Georgia-style BBQ over the Lubi and anyone who knows me likely knows my views on yellow BBQ sauce and chopped pork. ;) It may not be real BBQ, but it is tasty. [Insert further light-hearted red sauce favoritism here.]
Shame no one has created a signature dish for this town that features Mayport shrimp.
Edited 09/04/08 to add: The TU has picked up this discussion. (http://www.jacksonville.com/tu-online/stories/090408/lif_326705455.shtml)
It's interesting how the TU ran a story today using the exact title of this thread, was this board the research engine for them?
It would be nice to get some credit, Ms. Van Hooser if you're reading this. :)
If the TU is serious about it, they should sponsor a food competition and involve a serious prize. Voting for names isn't enough - chefs have to PROVE that their item IS Jax's signature - by taste and popularity.
Nice idea RJP. Who would be the judges, the people or a preselected panel?
The judge would be the bottom line - which one lights up the $$ register the most.
It's more art than competition - often these amazingly known dishes get created when someone "just throws an extra this or that in the mix" and gives it a name.
Look at wings - they were scrap parts of chicken soup before getting fried and 'tized in hot sauce and served as a side meal with cool sauce.
Unfortunately, I can't take any credit for the signature dish story as it was proposed by our online department in July. The story that ran yesterday (http://www.jacksonville.com/tu-online/stories/090408/lif_326705455.shtml) is a small part of an online series we're doing this football season looking at the cuisine of opposing teams.
Please send along ideas for the city's dish to dish@jacksonville.com, and keep the debate going here.
Our original plan was to narrow down the suggestions and do an online poll, although I like RJP2008's idea of doing a chef cook off.
Cheers,
Liz Van Hooser
food writer, Florida Times-Union
liz.vanhooser@jacksonville.com
Be sure to let me know if any of this Chef Cookoff stuff comes to fruition. Id be more than happy to help, participate, photograph, judge, watch, whatever.....
Im all about it!
Quote from: JaxByDefault on September 04, 2008, 02:13:22 AM
Inspired by this thread, the JaxByDefault household went out to try JAX's proposed "signature dish," the LUBI.
I found the sandwiches bland, greasy, and terrible -- a stale, unspiced, salty hamburger-helper-on-bun. The cherry-limeade was too sweet to drink. Even if the food hadn't made me (and spouse) literally sick, I'd still vote "no" on the Lubi on (the lack of) taste alone.
I'd vote for JAX/S.Georgia-style BBQ over the Lubi and anyone who knows me likely knows my views on yellow BBQ sauce and chopped pork. ;) It may not be real BBQ, but it is tasty. [Insert further light-hearted red sauce favoritism here.]
Shame no one has created a signature dish for this town that features Mayport shrimp.
Edited 09/04/08 to add: The TU has picked up this discussion. (http://www.jacksonville.com/tu-online/stories/090408/lif_326705455.shtml)
Do you like greasy food in general? The original lubi has a pretty good/unique flavor I thought. However, I have tried other variations and haven't been a fan. But seriously, it doesn't take much to make something stand out, look at the Philly Cheesesteak!
The problem with other plates, such as bbq and seafood is a lot of it isn't unique to Jacksonville, so that's what we're trying to figure out here. Alot of the well known city signature foods ARE greasy goodness and not so much a dish. Wings, pizza and dogs, but it would be nice to have a real dish to claim the hometown title. The hard part is getting everyone to agree on what "signature" is. I'm in Seattle currently and I've heard similiar debates when asking the locals to name a local distinct cuisine that doesn't involve coffee.
Sorry it just doesn't cut it without fresh fried Mayport shrimp and oysters. Another thought no one has hit on is the local BLUE CRAB which is fantastic, (unless he's hanging onto your toe at the USN hospital at NAS Jax).
Singletons at Mayport or the little restaurant on St. George St. East side, about a block from the North gates of St. Augustine. Oh, my such seafood.
Back in the day, My personal recomendation (and those who know me will probably agree) is about 5-6 tender fried oysters, and a double straight whiskey, followed by oyster, double, oyster, double, double, oyster, double, double, double, oyster, double dolp'dbl. dubbll. oooostr, sddo
U9UGWEOTY399DRF CS
Of course I don't do that anymore... just skip the oysters! LOL
OCKLAWAHA "hick"
Quote from: David on September 05, 2008, 12:45:54 PM
Do you like greasy food in general? The original lubi has a pretty good/unique flavor I thought. However, I have tried other variations and haven't been a fan. But seriously, it doesn't take much to make something stand out, look at the Philly Cheesesteak!
I'm a fan of well-executed food of all sorts. There are some greasy foods that are works of food art. A good Philly cheesesteak can be sublime and I love chicken-fried anything.
I agree that many of the best signature dishes are unfussy and simple in concept.
Anything that is cool and clean-like a really great pasta salad with the works. Oh yeah and create your Jax'ville own pasta dressing.
deb of jacksonville
I'm rather fond of Seven Bridges. Not a beer drinker, but I do like many items on their menu (especially their homemade root beer). Though for the life of me, I can't figure out how their cole slaw never tastes good.
Quote from: BigHache on September 30, 2008, 12:02:39 AM
I'm rather fond of Seven Bridges. Not a beer drinker, but I do like many items on their menu (especially their homemade root beer). Though for the life of me, I can't figure out how their cole slaw never tastes good.
Seven Bridges has been a staple in my dining/night life for as long as I’ve been of age. I can't say it's an experience you could only find in Jax, but if you're in town, especially on the Southside it's worth a stop by. It's been great for me and my friends because we had the same bartenders for nearly 7 years and the restaurant itself has all these great historic pictures of downtown Jacksonville ranging from construction of the first Acosta Bridge from the 1920's to the Modis tower being built in the 1970's.
As for the food, my favs are the pepperjack nachos, southwestern eggrolls, seared tuna, the bbq chicken pizza, hazelnut crusted chicken, smokey mountain pasta w/chicken and....alright, I’ll stop there!
The microbrewed beers are pretty good as well. I usually sip the southern flyer, southside pilsner & brown ale but they're all pretty tasty.....they're not paying me I swear! I've just spent almost every Thursday night there since they first opened , that's all.
Well, there's no reason something in Jax can't get on the show. They feature interesting little places in a lot of random small towns.
Quote from: David on August 29, 2008, 05:49:56 PM
Quote from: ProjectMaximus on August 28, 2008, 01:31:21 AM
I agree, the Lubi is an appropriate signature dish. I did Lubi's semi-regularly back in high school. I'm sure it's not healthy, but that's probably not a problem for Jax.
Tell the Food Network to send over that Diners, Dives, and Drive-Thrus guy...
Done.
Here's a link to their site http://www.foodnetwork.com/food/show_dv
I just sent an email to them with info on the Lubi and a link to our discussion so that if there are any other unique foods in the NE Florida area, they can be mentioned here.
Also, you can write them @ DDDinfo@mac.com .
As Charleston Native said, they do it alot in other places so i don't know if it's truly unique but hey, i figured it's worth a shot.
How about chitlins and hog maws? (kidding)
Heights Unknown
are you saying that Jacksonville is a tad urban?
Quote from: JaxByDefault on September 04, 2008, 02:13:22 AM
Inspired by this thread, the JaxByDefault household went out to try JAX's proposed "signature dish," the LUBI.
I found the sandwiches bland, greasy, and terrible -- a stale, unspiced, salty hamburger-helper-on-bun. The cherry-limeade was too sweet to drink. Even if the food hadn't made me (and spouse) literally sick, I'd still vote "no" on the Lubi on (the lack of) taste alone.
I'd vote for JAX/S.Georgia-style BBQ over the Lubi and anyone who knows me likely knows my views on yellow BBQ sauce and chopped pork. ;) It may not be real BBQ, but it is tasty. [Insert further light-hearted red sauce favoritism here.]
Shame no one has created a signature dish for this town that features Mayport shrimp.
Edited 09/04/08 to add: The TU has picked up this discussion. (http://www.jacksonville.com/tu-online/stories/090408/lif_326705455.shtml)
The problem with the bbq, which I love, jenkins and Georgis in particular, is that its not unique. you find the sauce and such all over the carolinas.
Quote from: civil42806 on October 02, 2008, 11:01:34 PM
Quote from: JaxByDefault on September 04, 2008, 02:13:22 AM
Inspired by this thread, the JaxByDefault household went out to try JAX's proposed "signature dish," the LUBI.
I found the sandwiches bland, greasy, and terrible -- a stale, unspiced, salty hamburger-helper-on-bun. The cherry-limeade was too sweet to drink. Even if the food hadn't made me (and spouse) literally sick, I'd still vote "no" on the Lubi on (the lack of) taste alone.
I'd vote for JAX/S.Georgia-style BBQ over the Lubi and anyone who knows me likely knows my views on yellow BBQ sauce and chopped pork. ;) It may not be real BBQ, but it is tasty. [Insert further light-hearted red sauce favoritism here.]
Shame no one has created a signature dish for this town that features Mayport shrimp.
Edited 09/04/08 to add: The TU has picked up this discussion. (http://www.jacksonville.com/tu-online/stories/090408/lif_326705455.shtml)
The problem with the bbq, which I love, jenkins and Georgis in particular, is that its not unique. you find the sauce and such all over the carolinas.
Also by the way red sauce sucks :P
But there are lots of styles of BBQ. I've seen the Food Network/Travel Channel compare Texas, Memphis, Carolina BBQ's and everything in between. Not that Jax has a unique style, just saying it's possible.
Quote from: civil42806 on October 02, 2008, 11:01:34 PM
Quote from: JaxByDefault on September 04, 2008, 02:13:22 AM
Inspired by this thread, the JaxByDefault household went out to try JAX's proposed "signature dish," the LUBI.
I found the sandwiches bland, greasy, and terrible -- a stale, unspiced, salty hamburger-helper-on-bun. The cherry-limeade was too sweet to drink. Even if the food hadn't made me (and spouse) literally sick, I'd still vote "no" on the Lubi on (the lack of) taste alone.
I'd vote for JAX/S.Georgia-style BBQ over the Lubi and anyone who knows me likely knows my views on yellow BBQ sauce and chopped pork. ;) It may not be real BBQ, but it is tasty. [Insert further light-hearted red sauce favoritism here.]
Shame no one has created a signature dish for this town that features Mayport shrimp.
Edited 09/04/08 to add: The TU has picked up this discussion. (http://www.jacksonville.com/tu-online/stories/090408/lif_326705455.shtml)
The problem with the bbq, which I love, jenkins and Georgis in particular, is that its not unique. you find the sauce and such all over the carolinas.
I think the product being served at local hole in the walls like Jenkins, Cotten's and Jim Browns are unique to this area, but not highly marketed. From the sauce and the beans to the way its served.
The ambience of the restaurants may be a big reason why these places may not appeal to a large diverse crowd. I think anyone of these places would make a killing, if they opened a clean, modern, flagship location with great customer service.
Here are the Florida styles of BBQ, according to Wikipedia:
QuoteFlorida
There are three variants of barbecue in Florida, based on the parts of the state. The first is the Deep Southern style, found mainly in northern Florida, which is influenced by the barbecue styles of states such as Mississippi, Tennessee, and Georgia. The second is Floribbean barbecue, found in central Florida, which is a hybrid of Deep Southern and Caribbean barbecue styles. The third is tropical barbacoa, found in southern Florida, which is Floribbean barbecue further mixed with Latin American cuisine. Barbacoa was brought to southern Florida by immigrants from Cuba, Mexico, and other Latin American countries, and blends Mexican, Cuban, Jamaican, Bahamian, and American Deep Southern barbecue traits. Overall, Floridian barbecue as a whole is best described as a mix of Deep Southern and Caribbean styles, with occasional Latino influences. The Latino-Floribbean barbacoa is loosely comparable to Tex-Mex cuisine in that there are some Mexican influences in Latino-Floribbean cuisine, as Mexican dishes such as fajitas and nachos are popular in Florida as they are in Texas.
In northern Florida, the southeastern pulled pork style of barbecue extends from Georgia into Florida with minor variations. In addition to pulled pork, baby back ribs, pork patties (sausage patties, rib patties, or spam), pork fillets, short ribs, chicken, steak, brisket, burgers, string sausages, and shish kebabs, local Floridian meats such as mullet, a type of fish, are also smoked. Other seafoods such as shrimp and lobster are also routinely grilled over direct heat.
In central Florida, the local barbecue style mixes traits of Northern Floridian (Deep Southern) barbecue with traits of Caribbean barbecue, particularly from the Bahamas, due to its proximity to Central Florida. It basically takes the same items grilled on a Deep Southern barbecue and mixes it with tropical flavors. The meat may also be marinated and sometimes be decorated with fruits, similar to a mix of Hawaiian and Australian barbecue styles.
In southern Florida, the influx of Cuban immigrants has brought with it a style of cooking pork shoulder outdoors in which the pork is marinated in mojo, a marinade including sour orange juice and garlic, and then placed in a caja china, (literally "Chinese box"), a wooden box clad on the inside with metal, and with hot coals placed in a tray on the top. When the pork is completely done, the resulting texture is very similar to American-style pulled pork.
full list of BBQ styles: http://en.wikipedia.org/wiki/Regional_variations_of_barbecue
Btw, unless I missed it, no one has mentioned The Camel Rider.
QuoteThe term camel rider might play as a pejorative in most cities, but here in Jacksonvilleâ€"which has among the largest Arab Middle Eastern communities on the East Coastâ€"it's a marker of influence among immigrants and the descendants of immigrants who, fleeing the economic decline and religious persecution of the Ottoman Empire, began settling in the area in the 1890s.
Many Arab immigrants made their way as peddlers. Some opened groceries, which in time evolved into sandwich shops. Assimilation was the watchword. Mohammed became Mo. Saliba became Sal. Men with surnames like Hazouri built houses of worship like Mount Olive Syrian Presbyterian Church. By 1915 the Syrian American Club was thriving. The Ramallah American Club followed in the 1950s.
For reasons that are unclear, pita breadâ€"and sandwiches stuffed into pita breadâ€"function as totems of both assimilation and enduring ethnic identity among Arabs of Jacksonville.
www.seriouseats.com/2008/06/southern-belly-florida-jacksonville-whiteway.html
Hazouri? Like Tommy Hazouri?
Camel Rider, very interesting. It sounds like I've had something like this before, though I've never been to Whiteway Deli.
Desert Rider (Downtown on Hogan Street), the Sheik, Lubi's and Desert Sands also sell Camel Riders.
As a Syrian American Im finding all these racist remarks very offensive! (JUST KIDDING)
Is the Camel Rider really a Jacksonville Signature Dish? I wouldnt think so, they are pretty much at every middle eastern sandwich shop in the english speaking world.
I've never had one but like BBQ, Pizza, chowder, lobsters, crab cakes and hot dogs I guess it could depend. Is there some sort of local variation or ingredient involved in their preparation, compared to those in other communities? If so, like Chicago Deep Dish Pizza or Rochester White Hots, it could be a local dish.
We would probably have to compete with the likes of Homewood, AL if we really wanted the Camel Rider all for ourselves. Initial google researching reveals that the Sandwich is a top pic of the Alabama Tourism Department
http://www.800alabama.com/places-to-eat/topdishes/dish_detail.cfm?ID=102
And really, IMO, the camel rider isnt really a specific recipe its more of a "special", meaning that the ingredients can differ a little to a lot depending on where you go. Basically its meat and lettuce, tomato, etc in a Pita. The Pita Bread being the only real requirement for it to be a Camel Rider.
Bumping an old thread here, but according to the
New York Times our signature dish is the
Camel Rider. Sorry Lubi's!
QuoteTHERE are subs. There are heroes. There are hoagies, po' boys and grinders. And in this port city, which has the country's 10th largest Arab population, there are camel riders.
Elsewhere, the term might be pejorative. But in Jacksonville, these sandwiches, also known as desert riders, are a totemic food. Often stacked with lunch meats, smeared with Italian dressing and tucked into pita bread, they are eaten with a side of tabbouleh and accompanied by a cherry limeade.
Full article:
http://www.nytimes.com/2012/08/01/dining/in-jacksonville-camel-rider-sandwiches-are-ubiquitous.html?_r=0