I've nothing against BBQued pork, and find it potentially quite appealing, but why do those effete Easterners persist in "pulling"it, then soaking the results in sauce , so that the result resemble the contents of a plugged In-sink-erator. Leave the damn pig along. I'll pull my own.

As for sauce, a band of vile, degenerate heretics, Cathars worthy of fire and sword, have wreaked havoc and destroyed culture with the addition of corn syrup, molasses, and other sugars to barbecue sauces. First, no sauce should ever touch BBQ until just before the lips do, and the grotesque practice of slathering and lathering meat is like unto splashing cologne on a bar girl and serves badly to conceal the lack of quality of the BBQ. I can tolerate a bit of ketchup, not much, as a thickener, and recall an acceptable sauce which used Dr. Pepper as the liquid base, but in the annals of man, real BBQ sauce starts and nearly ends with meat drippings, powdered or liquefied red chiles, salt and vinegar.

The Blue Riband, the BCS championship, the World Cup of BBQ is, however, measured in brisket (Untrimmed!), best ripped from the carcass of beef, either steer or cow, having reached fuller maturity than the bang-tail springing heifers and shortly-after-veal calves butchered today. Many hours, 13-15, over indirect heat, 200F or so, from a fire built from oak, pecan, hickory or the like, pre-seasoned with little more than salt and pepper or maybe a "rub" in which red pepper and garlic join the S&P base, then sliced, to be served on butcher paper, the sauce on the side in a plastic squeeze bottle, sliced red onion, dill pickles, "light" bread, some cured sausage finished in the pit...Life gets no better. If you want to cook some frijoles, fine, but I'm a harsh judge of 'tater salad unless its Danny Henderson's White Dill version.

Having lived in Central texas for years, yes, BBQ is quite a fiery topic.

And I missed my Texas bbq so much I just bought my own smoker up here in Colorado

The best pulled pork I've ever had bar none is in Asheville, NC. Any number of joints, but Mack Kells was best followed by 3 Pigs. They always put the sauce on the side as it should be. The coleslaw, beans, and hushpuppies are also perfect there. Man, I'm getting hungry just thinking about it.

And consider yourself uncorrected....

CA does not compare to Texas BBQ nor is anything you get from CA close to what is BBQ. How do I know? I have tried and it is awful stuff.

1) What are piquinto beans?

Proper sides to a BBQ are any of the following:

1) Potatoes
2) Ranch style beans
3) Coleslaw
4) Potato Salad
5) A raw or pickled Jalapeno
6) Raw onion and some pickles

NOT SALSA and never sourdough bread !!

:confused:
Agree with the rest of your list, but what are "Ranch style" beans?


Slightly OT: Does anyone have an opinion on stew? Where I grew up, BBQ was always served with a side of Brunswick stew. Mom believed stew should include whole beans, corn, chucks of meat, etc. Dad felt it should all be ground to mush. Personally, I preferred to skip either version.

Couldn't agree with you more...my friend (who, since attending the KC BBQ DO has become a BBQ competition judge) preferrs to smoke his own meats too. There must be an assumed rule that once you cross the KS border, it is illegal to sell decent BBQ here. Although Yazoo BBQ Co. in downtown DEN isn't too bad...:rolleyes:

Planning on going for a little eating trip to Austin at the end of Feb. so any suggestions in the area would be much appreciated. I'll be renting a car so out of town would be good kind of planning on a trip to Taylor, and Lockhart so far.

Let me know if you want a tour guide, I have been meaning to drive down Austin direction anyway. :)

Here's a pretty good place to start:
http://texasbbqtrail.com/

Besides what is on that site, I'd add Coopers in downtown Round Rock.

All these places will sell you meat by the pound, feel free to order just a slice or two of brisket and a single sausage link, etc if you have several stops to make and need to save some room. And skip the sides: you're not coming all the way from Canada to fill up on cole slaw. If you must have sauce, get it on the side, and use it only after trying the meats dry.

And enjoy!

since you'll find much heated debate on which/whose bbq is best, ill say that it very much varies from visit to visit. on a scale of 1-10, re-visiting a single place, you can go from a 6 to a 9. that said, the 3 "jewels" of the hill country (<1 hr from Austin... kreutz...blacks...smittys...etc..) are consistently good. though each place has a specialty (brisket vs sausage)

if you want to stay in *town*, i find that Rudys BBQ (a *chain*) is perfectly good if you get the fattier brisket and creamed corn side. salt lick is a great destination for the eating experience. and county line is good for a slighty more "formal" big group dining experience

Austin
 

Steph3nthe more the merrier, I do tend to get lost, but generally have an enjoyable time doing so.

Swag great link thanks.

Deniah thanks for the suggestions I'm leaning towards Kreuz's, and Smitty's Market in Lockhart, and Louie Muellers in Taylor for now but haven't ruled out a visit to Luling for City Market.

Of course I have to spend some time in Austin as well, and will definitely eat there so any further suggestions are much appreciated.

Having visited Lockhart, Luling, and Taylor many times, I'd advise you to definitely include Luling. Lot's of folks place City Market in Luling as #2 on their list of favorites, regardless of which Lockhart market they have in first.

Personally, the single best piece of meat I've ever had was a 1/2" slab of brisket from Smitty's - juicy, tender, smoky, just brilliant. So good I almost wanted to cry.

However, on different days and at different times of day, any of the top markets may amaze or disappoint you. Although the best single piece was from Smitty's, I've had other brisket there that was not nearly as good. I've given up on Kreuz's, as the last 3 or so times I've gone, the meat has been dry and a bit tough. They do have the perfect dessert for serious carnivores, scoops of Blue Bell vanilla ice cream, quite cheap too. City Market in Luling is very consistently good, IMHO. Black's and Louie Meuller's are highly variable, from outstanding to so-so.

Best time of day to go is probably early lunch - 11 AM to noon. Briskets tend to get drier as the day goes on.

Edited to add:

Re: Louie Meuller's - make sure you go there early. I've gone twice in early afternoon only to find it closed (sold out of meat). Although any of them might do this, Meullers is pretty consistent in this behavior.

LOL. So seriously that situations develop that you can't even imagine. For a period of time we lived in a small town that had two BBQ joints, run by two brothers. Both had the same name, and one was refered to as "on the by-pass" and the other by "next to the hospital" (probably for ease of transportation after an overdose :eek:).

As an outsider, I could detect no discernable difference in the two products, yet the locals would line up behind one or the other and refuse to set foot in the one they didn't like.

BTW - I didn't read this entire thread, but in case no one else has, I need to point out that BBQ is a noun, not a verb or adjective.

That wouldn't be Shelby, NC would it?

Why, yes it would! And, If I recall correctly, one was "Red" Bridges and the other "Alston" Bridges.

The salt lick South of town in Driftwood. It is BYOB so bring a cooler of beer and order the family style BBQ. Best in the country.

Also, Lamberts downtown is great and the Green Mesquite at Riverside & S Lamar (1 mile from downtown).

Ranch style beans

Try the ones with Jalapenos....mmmm...goood !!!

Stwe with BBQ just does not seem right :eek::eek:

That's what I hoped you meant. Definitely belongs on the list!


Brunswick stew.

I'd definitely agree with Rudy's and Salt Lick. Rudy's even has a few locations in Austin, so if you get hungry, you're really never far from a Rudy's.

County Line, on the other hand, I can't stand. I think their meat is not all that good, dry and tough, and their sauce tastes like orange juice. A McRib is better BBQ than County Line, in my book.

That would be correct. Red's is on the bypass. :)

To answer the OP, yes there are pockets in the US that are bonkers for barbeque. I have traveled far and wide in the US, and my favorite is still Brothers BBQ in Denver.

I wouldnt do County Line for brisket and sausage but I'm a fan of their dinosaur-sized beef ribs

Some more places that popped into my head for in-city dining:

-Artz Ribz on South Lamar.... 4/5 times you'll get good ribs (who wouldve thunk)
-Iron Works downtown.... decent brisket

Forgettable food at Green Mesquite but its at a great location with nice patio seating and live music

...well, what would Aggies know about good food? :rolleyes:

And that tells us your major wasn't agriculture, Spanish, or food history, eh?
They are a heirloom bean still grown on the central coast of California brought by the Spanish colonists in the early settlement period. They are small, pink, and full of flavor. And yes, they are served as they would have been on the California rancheros. :cool: ...which I guess makes them ranch-style with a Spanish accent....that didn't have to be poured out of an [unspeakable] can.

Yes, having tasted Texas salsa, I can understand why... In my experience, Texans seem to equate hot with good salsa, missing that heat without the depth of flavor and nuance of taste is just battery acid.
And I suppose all the REAL cowboys have run off with any sourdough starter worth eating...leaving you Aggies to eat supermarket-bought white bread.

Anyone like St. Louis style ribs?

Ho Yeah!!!

A friend had me come with his family for a holiday in a resort whose name slips my mind, but which had a buffet including such a dish.

This friend (let´s call him Dave :)) and I tried to see who could go the longest, with the most ribs.

He won, but it was gut bustingly good! :D

I grew up on CA's Central Coast (literally an hour from Santa Maria), and I'm ashamed to say I've never experienced this! Actually, growing up I associated the term "barbecue" more with grilling than slow-cooking with smoke, so my idea of barbecue was more along the lines of F. McLintock's in Pismo Beach or A.J. Spurs in Templeton. How much I missed!

Can you recommend any good restaurants serving true Santa Maria barbecue so I can check them out next time I'm down? (I still have family in the area.) I have heard good things about Alex Bar-B-Q (or maybe it's just in my memory because I used to drive past it every week), but their menu just appears to contain your typical barbecue-served-in-a-non-barbecue-area food.

On another note, I lived in Fairbanks, AK for a summer and ate at Big Daddy's. I'm not sure where the guy learned his trade, but I went right from FAI to a two-month tour of the South. I ate brisket and more at Arthur Bryant's in MCI and Corky's wet ribs and pulled pork in MEM, and honestly, Big Daddy's beat them both. (It appears they can hold their own against Outside teams in the annual State Barbecue Championship, at least...). Of course, my barbecue taste buds are hardly the most refined (and it's been a few years, too), so I was wondering if anyone's been to Big Daddy's in FAI and what their impression of it was. And if anyone's going to FAI anytime soon, make it a point to drop in at Big Daddy's and post back your verdict!

Even as someone who grew up thinking the only "real" barbecue was SC mustard sauce over pulled pork I have to agree with mlshanks. Santa Maria barbecue is a spectacularly good thing to do to a cow, and the sides served with it make an excellent accompaniment.

Shaw's Steakhouse.

Well... to stretch the bounds outside the BBQ Belt :D... I have a favorite place to 'dig in' in Florida... been there more then once... first trip in 93 when I was 5... loved it ever since- might be more nostalgia... but I had a dryspell of about 12 years w/o it and this past spring I enjoyed Sonnys BAR-B-Q again!

Great ribs & sauce... plus its All You Can Eat :D

(ie- arrive early & leave late :p)

Also... Kalabi Ribs (Hawaiian Style) are ONOlicious!!! Especially Island Raised Beef!!!

Sonny's is just a chain and I won't say anymore......:rolleyes:

As I said... I think this deep wanting is nostalgia... not the best in the world... but the price is right- and so is the sauce-

Kind of like when I go to Cali... I head to In N Out... not the greatest burger in the world... but still a good treat once in a while...

I'll agree with braslvr, Shaw's Steakhouse is very good, so is BBQ Land, both on South Broadway in Santa Maria... Heck, you can just cruise S. Broadway on a Friday or Saturday and follow the smell of smoky red oak BBQ, there are at least a half-dozen good restaurants....plus in good weather, there well likely be the same number of local service organizations (Elks, Kiwanis, Rotary, Boy Scouts, etc.) set up in parking lots with BBQs going doing take-away meals of Santa Maria BBQ.

A bit north of Santa Maria, there's Rancho Nipomo Deli & BBQ...which is a trifle closer to SLO. Or if you are flying into LAX, there's the Santa Maria BBQ Company just North of the airport in Culver City.

Being in Memphis, I can assure you that this "cuisine" is the lifeblood of the mid-south. As it is the only truly exceptional food in Memphis, it makes for extraordinary weight control problems as well. Never trust a thin bar-b-que chef!

Middle Tennessee tends to favor NC-style vinegar-based sauce on pulled pork, whereas in Memphis and West Tennessee, it's either dry-rub or more of a wet, KC-style tomatoey sauce, and you may find ribs more often than pulled pork. Personally, being from Nashville, I've never understood anything people in Memphis do, anyway. ;)

Great BBQ'S @ Both places Interstate # Pulled Pork and Slaw-Corky's Ribs

never tried Blue Note

Fat Matt's has some awesome ribs, but if you are in Atlanta and feeling really adventurous head out to Marietta to either Sam & Dave's BBQ1 or BBQ2 (BBQ2 has a larger dining room - BBQ1 has about 3 tables).

http://www.lostmountainbbq.com/

Simply the best 'cue I've ever had in Georgia and if you like brisket it's the best brisket I've ever had - beats the pants off most texas brisket I've ever had at that! When I say 'cue I'm referring to pulled pork as that's the only thing defined as 'cue here in GA.

+1 I left Tennessee a few years ago and I can tell you there is nothing better than walking down a jet bridge that smells like pulled pork. Holy boat... If you had to pick one get Interstate at the airport, and get Corky's in the city. (If you have time go to Rendezvou too... and gridleys... OMG... MEM!)

Every other city has the second best BBQ!!!

Ladies and gents, may I give you my very simple recipe for darned good pulled pork!

^

And that noun describes something to eat, not cooking equipment.

recent visit to Austin in May
 

1. Iron Works: had the beef ribs. quite good but if you're looking for falling-off-the-bone meat, they aren't that. I tried their regular sauce and at first didn't really care for it but the more I ate, the better it tasted so I ended up taking a jar home. Their hot sauce wasn't hot at all - wonder if they misfilled the bottles. I would definitely go back

2. Salt Lick: had to settle for the airport location. The brisket sandwich was good. Nice change from the usual airport fare but as a BBQ joint, hmm.

going on a BBQ pilgrimage to KC next month. Can't wait!! My plans are Bryant's, Fiorella's, Gates and Oklahoma Joe's across the river.