Friday Foodie Restaurant Review – Triplet’s BBQ

Fabulous Friday Friends,

I hope you all have had a fabulous week. We are still riding on the dreams of summer cook-outs and vacation time with the Labor Day Holiday, so I thought I would share a review of a nearby restaurant called Triplet’s BBQ.

My husband and I went to this restaurant a couple months back and well I have been dying to write this review ever since.

Yes, you go into this giant grain silo and that is where you eat your meal. They had benches along the wall which was so very smart because it made really great use of the space. Farm animals AKA BBQ were the name of the game when it comes to decor.


Now let’s talk food. If you like any type of BBQ you will like this place. The picture above is of the dish that I chose called a BBQ Sundae! It was layers of BBQ meat goodness and I highly recommend it. Per the menu this was layers of smoked meat (pork & brisket), Cornbread, beans, slaw, bbq sauces, and house pickles. The cornbread on top was the right amount of sweet and savory. It was also the perfect consistency with BBQ. It was not too crumbly and not to firm.

They had so many different sides to choose from. You can see the beans and the coleslaw in the photo above. They were part of the sundae. There are other sides to choose though.

I am a big fan of broccoli salad. This one in particular was very very tasty. They had the right amount of cheese and the right amount of red onion. These are the ingredients that most places just don’t get right for my taste. Now I’m going to talk about what was perhaps the mac & cheese, both my husband and I have ever tasted. This is a Smoked Gouda mac & cheese. The mac was a little over done for my tastes but I like my noodles extra al dente. So I don’t ever hold that against anyone. The flavor here is what we are raving about and telling everyone we know. If they have a chance to head up and visit Cadiz, KY, they need to stop by this BBQ joint and try out not just the amazing BBQ but the mac & cheese. Also, if they like us enough they will bring some back in a cooler!

Finally the true gem of any BBQ join is the sauce. Am I right? Sauce can make or break a BBQ meal. This can also greatly depend on the meat you are having. I am a girl that is very preferential to a mustard sauce. I am also a very traditional vinegar based sauce girl when it comes to pulled pork and how you are covering everything on your bun. If we are talking about ribs, I want a sweet and sticky sauce that is as much a part of the experience as it is a part of the flavor.


They had three different sauces. Dr. Pepper sauce which was a little sweeter. Jury Spicy sauce which was definitely on the spicy side for me, but the hubs was a fan. My particular meal had both sauces included as the sundae was well full with goodness from all angles!

Overall this was an amazing experience. I highly recommend checking out Triplet’sBBQ if you are in the area. If you are planning a trip to the KY area make this a stop on your list. You will not regret it. 🍽🍽🍽🍽🍽out of 5 experience for sure. Couldn’t recommend more.

Love and Mangia!



Try It Tuesday Pork Edition 

We are a pork household. We love pork and all enjoy cooking it as well. Our smoker has seen better days so I had to try my hand at fixing a pork butt in the oven. 

That is how it turned out. A 7 pound butt cooked for 5 hours at 200 degrees covered in tin foil and then for 2 hours at 350 with the foil removed. I covered it with some homemade rub. The seasoning was excellent. We honestly missed a little bit of the smoky flavor that we get when we do a traditional butt in our smoker but overall excellent flavor and this just proves that you can cook a piece of meat as long as you have some heat and the time. 

My husband then made these amazing pulled pork sandwiches. 

Layer pork, BBQ sauce, a fried egg and some pimento cheese. Trust me the flavor is out of this world! 



Independence Day! 

So this 4th holiday was full of good food as always! 

Yes that is six racks of ribs and two full chubs of balogna. We shared with friends, family and the Nashville Rescue Mission. It was so delicious. 

 And of course there were some fireworks: 

Thank you to the city of Hendersonville for an amazing show. 

And lastly we did some moving. So apparently we thought it would be smart to celebrate Independence Day by giving up the solo life. We moved into my amazing fiance’s home me my boy and even my sweet kitty! 

And we finished off an amazing weekend by celebrating our mothers birthdays. Yes my mom and my fiance’s mom share a birthday and it’s always so fun to have the whole family together. I’ve been on the verge of happy tears all weekend. I’m such a blessed gal! 

Happy Independence Day to all! 



Ribs on Demand

My amazing boyfriend cooks for me, he cooks for me all the time and pretty much anything I ask for. One of my absolute favorite foods is Ribs and well my guy loves BBQ more than he loves some of his family members, so I picked his brain and am bringing you his many years of trial and error…minus the error.

The first thing you should know is that you DON’T have to have a fancy smoker like he does in order to cook tender BBQ. People claim you need hickory smoke, or coals, or other items to have “real” BBQ, but a source of heat is a source of heat! You can set your oven to 230 degrees (Fahrenheit) and those ribs won’t be any the wiser. When cooking in the oven, you will lose some of the smokey taste, but a good dry rub and sauce will make up for it nicely. We have a pretty decent collection of rubs and one of those is my man’s personal recipe!


So you now have a rack of ribs and a source of heat. The preferred method of slow-cooking ribs is to use a tested competition technique called the 3-2-1 method. You won’t need a scale, a meat thermometer, or any special tools. All you need is a clock. This method is foolproof and will perfectly prepare your ribs regardless of their size or type.
First off is the number 3. Sprinkle your favorite dry rub on your ribs. If you don’t have one, think paprika, allspice, brown sugar, season salt, basil, whatever flavors you like. Place the ribs in your oven (Or smoker) and cook bone side down for 3 hours on 230. This will cook the ribs and start to tenderize them.
For step 2, you will remove the ribs and place them bone side up in aluminum foil. Here’s another chance to add flavor. You can add beer, apple juice, seasonings, anything you like. With the bones facing up, they will form a bowl shape and will hold whatever liquid you add. I put a few pats of butter on the ribs and a splash of cider vinegar. For this second step of the process, we will tightly enclose the ribs in the foil and return to the heat for 2 more hours. The tighter you wrapped the foil, the better the ribs will “Steam” in this step. Our fibers are starting to break down and reach that “Fall off the bone” state.
image6Lastly, you will remove the ribs, open the foil (Careful of that steam) and flip the ribs again. You’ll want them bone side down again for the last coating of dry rub, but be careful – they are so tender at this point, they might break on you! Use tongs and a spatula to turn them and if you used enough foil in step 2, you can “roll” them over to a new spot in the foil without having to flip the ribs in place. Make sure they have a good coating of dry rub on them and return them to the heat for one more hour. Being exposed to the heat, we can baste on some BBQ sauce and form a sticky shell on the outside of the ribs.
That’s it! No checking the internal temp of the meat or adjusting heat levels – think of all you can get done around the house in 6 hours while your dinner is cooking. When your guests taste these ribs, they’ll consider you an instant authority on ribs, and I wish I could show you a pic of us enjoying them but ribs have been one of my favorite foods since I was a little girl so well they don’t last very long when we make them, it will be the same at your house too! Remember, the ability of this method to be tailored to each taste with custom rubs, sauces, and other personal additions means you will not only have a recipe to share, but an easy to remember method as well! So next time you want something super fun and different but oh so American (Memorial Day is coming up!), let’s think of 3-2-1.

Where there’s smoke, there’s Pork!

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Not many women can look at their husband/boyfriend and say “I want some BBQ” and have him respond with a smile, “I’ll fire up the smoker.” Well this girl is that lucky!! And I am definitely appreciative. My amazing boyfriend will cook, grill or smoke just about anything I ask him to. So this weekend, I asked him for pulled pork BBQ. As he takes care of the meat, I try to make sure that I take care of the sides and extras for our meal. I wanted to try something different so I took a suggestion from one of my fave blogs  Cooking for Keeps made my own twist to her Corn Slaw. Neither of my boys are big fans of slaw but if it includes BBQ sauce and pork they are usually up for it. So this is what I came up with. I was quite pleased with how it turned out and I think the boys were as well. I’m going to keep working with this recipe.

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On another note, the BBQ sauces were both a first try for me, and I have to say I enjoyed Cattlemen’s. Both of the sauces pictured here were included with our meal and we all enjoyed them. Will definitely be trying them again. I used the Gold Sauce with my slaw and then used the regular sauce on top of the whole sandwich. So so good!

We served our pulled pork on wheat buns topped with cole slaw and some extra sauce. For sides we had baked beans and mashed potatoes. Super simple and wonderful meal. I might get my man to share some of his smoking secrets in a future post! But for now, here’s the slaw recipe!

BBQ Corn Coleslaw

1 package premade cole slaw (or mix of your choice)

1 can of yellow corn

1/2 cup sour cream

1/2 cup – 1 cup BBQ sauce of choice

Combine all ingredients together in a large bowl and mix well. Refrigerate 2-4 hours or overnight. This can be used as a basic side or this can be used as a topping for your favorite BBQ pork sandwich. The corn adds a nice sweetness that was really exciting in the slaw and the BBQ sauce made up the tang that is needed for a good slaw. I hope you will give it a try!

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Until next time Familia,