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Seen in South Philly

FarbuckFarbuck Posts: 266
Anyone know this place???image




Two Large Eggs; Too Little Time

Newtown Square, PA

Comments

  • grege345grege345 Posts: 2,032
    Is it a store front?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos
  • ZippylipZippylip Posts: 4,305
    edited May 4
    Yes, know it well.  It's on 9th Street in South Philly aka the "Italian Market".  They make phenomenal whole pigs, plain or stuffed.  They bake them to order in a very, very large vertical indoor oven.  They'll either deliver it along with or without a carver or you can pick it up yourself, just bring a large wooden plank to carry it on.  I've gotten whole pigs from Cannulis going back over 30 years ago, they're always fantastic. 

    I assume you're looking for a fresh uncooked one however, to smoke yourself?  While they likely sell them that way too, there is no shortage of farms/other places to get that.  I'd lean towards Cannulis if you're looking for one to be cooked for you, and cooked extremely well.

    Edit: keep in mind what they will cook to order will be a baked pig, served with probably a gallon of juice - in the style of porchetta as opposed to a smoky bbq'd pig.  I don't think they do a smoked version but I could be wrong about that, they may have that capability too
  • KiterToddKiterTodd Posts: 534
    All of a sudden I want a cheese steak.   Just don't say you prefer Geno's....  
    :-t
  • grege345grege345 Posts: 2,032
    KiterTodd said:
    All of a sudden I want a cheese steak.   Just don't say you prefer Geno's....  
    :-t

    uh oh. I'm a Geno's guy. :-\"
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos
  • FiremanyzFiremanyz Posts: 464
    I've never had Pats's or Geno's. My FIL swears by mama's on Belmont ave. I don't have any thing to compare them to, so I like mama's also.
  • DIADDIAD Posts: 154
    Tony Luke's on Oregon is the best
    Chester, MD
  • grege345grege345 Posts: 2,032
    Tony who? Geno's wiz wit. The end
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos
  • TjcoleyTjcoley Posts: 3,172
    John's Roast Pork in South Philly has a great cheese steak wit Provolone.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • cortguitarmancortguitarman Posts: 2,008
    Delesandro's has the best steaks.
    Mark Annville, PA
  • Jim's on South. Mmmmmm... wiz-wit. 


    Madison, CT
    LBGE June 2013. 

  • FiremanyzFiremanyz Posts: 464
    Nicks roast beef. One word yummmmm
  • KiterToddKiterTodd Posts: 534
    edited May 5
    My word...doesn't anyone respect the classics!!!?!?

    Whiz Wit at Pat's.   That's the only proper order...
    ...I will give you that Geno's makes a better french fry, though.  ;)

    The few roast pork sandwiches I've had are awesome...more of an adult cheesesteak for me. But I haven't visited the legends yet like Tony Luke's or Tommy DiNic's.  I'm in Maryland now, though, and nobody makes a decent cheese steak, let alone a roast pork sandwich. And don't get me started on the pizza...
  • SmokeyPittSmokeyPitt Posts: 5,122
    Delesandro's has the best steaks.
    I traveled to the Philly area for work often years ago and I found article on steak places recommended by locals and this was no 1.  I tried it and it was indeed great.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • 500500 Posts: 1,295
    John's Roast Pork for the cheesesteak and the roast pork sandwich.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • bicktravbicktrav Posts: 453
    Lived in Philly for years.  John's Roast Pork is hands down the best cheesesteak there.
    Southern California
  • JeremiahJeremiah Posts: 1,573
    Ok. I've tried looking through my pictures so I guess I'll just ask y'all.

    There's an Irish? Place in the historic distric? By the colleges. It's right beside a bbq place with this giant pinup girl painted on the wall. Any ideas??

    Anyhow, they had a great cheesesteak.
    Aiken, SC
  • jlsmjlsm Posts: 794
    @jeremiah, the colleges aren't close to the historic district; they're across the river in a distinctly different area, West Philadelphia. I don't go to West Philadelphia outside of business, but I'm guessing Cavanaugh's. College bar atmosphere? Regular bar food? We have some legit Irish bars on the other side of town, but I can think of only one in the historic district proper, the Plough and Stars, though I would classify it more of a restaurant than bar. No pin-up girls but really good Irish food. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • JeremiahJeremiah Posts: 1,573
    I was only there for the day and I'm pretty sure it was close to the colleges. The bbq place was beside it with the pinup painted in the wall. Now it's bothering me. It was a neat place.
    Aiken, SC
  • thetrimthetrim Posts: 870
    +1 for Dalesandro's.  Pat's wins the head to head battle against Geno's easily. 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14
    Tampa Bay, FL
  • TimvaneeTimvanee Posts: 38

    Yes! My wife actually ordered a whole roasted pig there last year for my 30th.. Phenomenal taste, fully deboned and seasoned italian style...

    And +1 on John's Roast Pork for cheesesteak

  • FarbuckFarbuck Posts: 266
    Pat's is the original.   It's not necessarily the best - right now Tony Luke's probably is.    But roast pork sandwiches are THE sandwich in Philly.   Nick's is great but in the suburbs [where I live] you've got weekend porchetta at Luigi & Giovanni's in Newtown Square.  It's worth the trip.
    In Center City [that's "downtown" for anyone who isn't from filadelphya] there is a great roast pork sandwich at DiNic's in the Reading Terminal.  But remember,  you have to provolone and broccoli rabe on the sandwich.




    Two Large Eggs; Too Little Time

    Newtown Square, PA
  • bicktravbicktrav Posts: 453
    edited May 5
    John's Roast Pork won a James Beard Award.  Pretty astonishing when you consider it's a dilapidated little sandwich shack beneath a freeway.  But when you get the food it makes perfect sense.  The cheesesteak with sharp provolone might be the best sandwich I've ever had.
    Southern California
  • J_QueJ_Que Posts: 199
    All these Philly people coming out the woodwork! Great to see. 

    The Philly Meat Trifecta:

    John's for Roast Pork
    Jim's for steaks
    Nick's for Roast Beef
    I knew all the rules, but the rules did not know me.
  • Sea2SkiSea2Ski Posts: 123
    Farbuck said:
    Pat's is the original.   It's not necessarily the best - right now Tony Luke's probably is.    But roast pork sandwiches are THE sandwich in Philly.   Nick's is great but in the suburbs [where I live] you've got weekend porchetta at Luigi & Giovanni's in Newtown Square.  It's worth the trip.

    RIght there on St Albans circle... I know it well. You know they do not make it there, right? They actually order it from a place in Philly, and bring in each weekend. Excellent stuff though. Everything they have there is excellent. Their roasted hot peppers really vary though. Sometimes I can eat a whole one on a slice of crispy bread and some butter. Other times, I cut one in half, put both halves of the pepper back in the container, and wipe the knife on the bread; that is enough heat for me. I wish it was more predictable, because when you get it wrong - woweee!!!!
    When not on the water from: Latitude : 38.956222 | Longitude : -74.900858
    I will be somewhere near Latitude : 40.03200 | Longitude : -75.735000
    ..just look for the smoke
  • KiterToddKiterTodd Posts: 534
    edited May 6
    ....I was thinking of starting a new thread on how to make a perfect roast pork on the BGE for the authentic Philly sandwich.  There are a lot of crockpot and oven recipes online for recreating the Tony Luke sandwich, but no BGE links I could find.  Would have to be the right seasoning on the pork, and I suppose you can finish up by making the broccoli rabe in a cast iron skillet when the pork was done...and even toast the buns before final prep.

    But if we started that thread I'd want to make it this weekend, and I have too much to do and not enough friends coming over to eat an entire roast pork.  :-O  
    But if folks are up for the challenge, I think it'd be a good thread.  :D

    Recreating an authentic Philly roast pork sandwich on the BGE?   Hmmmm....
  • 500500 Posts: 1,295
    KiterTodd said:
    ....I was thinking of starting a new thread on how to make a perfect roast pork on the BGE for the authentic Philly sandwich.  There are a lot of crockpot and oven recipes online for recreating the Tony Luke sandwich, but no BGE links I could find.  Would have to be the right seasoning on the pork, and I suppose you can finish up by making the broccoli rabe in a cast iron skillet when the pork was done...and even toast the buns before final prep.

    But if we started that thread I'd want to make it this weekend, and I have too much to do and not enough friends coming over to eat an entire roast pork.  :-O  
    But if folks are up for the challenge, I think it'd be a good thread.  :D

    Recreating an authentic Philly roast pork sandwich on the BGE?   Hmmmm....
    I had my first Roast Pork sandwich from John's Roast Pork three weeks ago.  Best sandwich.  Their cheesesteaks were also excellent.  I'd love to learn how to make that Roast Pork sandwich.  John's has spinach instead of broccoli rabe though.  Had to have the smoked provolone on it.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • jlsmjlsm Posts: 794
    The roast pork is basically Italian porchetta. The herbs vary; DiNic's doesn't use rosemary. Here's an oven recipe for it. This is a fantastic party dish: 

    6 to 8 pound pork butt

    FOR THE PORK:

    ½ cup lightly packed rosemary leaves

    ½ cup lightly packed sage leaves

    cup olive oil

    3 tbsp. fennel seeds, lightly crushed (optional)

    2 ½ tbsp. coarsely ground black pepper

    1 tbsp. crushed red chile flakes

    14 cloves garlic

     

    Process all the ingredients except the butt into a paste.

    Make 1-inch deep slits all over the roast and stuff the herbs into them. Rub remaining paste on outside. Bake in 400 degrees for an hour. Flip roast. Bake another hour.

    1 large onion

    2 stalks celery

     

    To the roasting pan, add two inches of water, one onion chunked and two celery stalks chunked. Cover tightly with foil. Turn oven down to 350 and cook 3 to 4 more hours. It’s done when you can stick a fork into it and it’s so tender it chunks.

    Remove roast from the pan, and skim oil from drippings.

    Let roast cool until you handle it. “Pull it,” dividing into chunks somewhat bite size or a little larger.

    Put in a serving pan or back in the foil pan. Moisten with reserved drippings, making sure you get some of the black pepper in there. Refrigerate if serving the next day. Cover with foil and reheat at 350 for about an hour. 

    *******
    Owner of a large and a beloved mini in Philadelphia
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