Consolidated "BBQ" thread
Aug 29, 2006 | 10:08 am
#241
Join Date: Dec 2004
Location: Athens, GA
Programs: Delta PM,UA 1P,
Posts: 902
I found a small hole in the wall place in Snellville Ga. Blackstocks.
Certainly not fancy but if you like the eastern NC style this place is for you
the chopped plate is 5.00, you get a half pound of chopped pork, basket of hamburger buns and two sides, and unlimited tea.
Certainly not a candidate for best in the US but very good IMO
Certainly not fancy but if you like the eastern NC style this place is for you
the chopped plate is 5.00, you get a half pound of chopped pork, basket of hamburger buns and two sides, and unlimited tea.
Certainly not a candidate for best in the US but very good IMO
Aug 29, 2006 | 2:48 pm
#242
Join Date: Apr 2005
Location: Central Texas
Programs: Many, slipping beneath the horizon
Posts: 9,859
God will certainly smite you down if you put into BBQ sauce....
Cats-sup
Sugar
Molasses
Cane Syrup
Corn Syrup
Sweetener of any sort.
For those unable to survive without sticky, a little tomato paste may be added, but not until after reciting several sincere Acts of Contrition.
Really top notch brisket, 12-15 hours @ no more than 200F, darkly crusted outside, but with the telltale bright red stripe just inside, needs no sauce at all, simply sliced onions, pickles, peppers and light bread.
"Real" traditional BBQ sauce is meat drippings and seasoning, mostly chiles.
Vinegars and Mustards are permitted with pork to keep the pig juicy.
Cats-sup
Sugar
Molasses
Cane Syrup
Corn Syrup
Sweetener of any sort.
For those unable to survive without sticky, a little tomato paste may be added, but not until after reciting several sincere Acts of Contrition.
Really top notch brisket, 12-15 hours @ no more than 200F, darkly crusted outside, but with the telltale bright red stripe just inside, needs no sauce at all, simply sliced onions, pickles, peppers and light bread.
"Real" traditional BBQ sauce is meat drippings and seasoning, mostly chiles.
Vinegars and Mustards are permitted with pork to keep the pig juicy.
Aug 29, 2006 | 2:55 pm
#243
A FlyerTalk Posting Legend
Join Date: Aug 2002
Location: NY Metro Area
Programs: AA 2MM Yay!, UA MM, Costco General Member
Posts: 50,840
Originally Posted by TMOliver
God will certainly smite you down if you put into BBQ sauce....
Cats-sup
Sugar
Molasses
Cane Syrup
Corn Syrup
Sweetener of any sort.
For those unable to survive without sticky, a little tomato paste may be added, but not until after reciting several sincere Acts of Contrition.
Really top notch brisket, 12-15 hours @ no more than 200F, darkly crusted outside, but with the telltale bright red stripe just inside, needs no sauce at all, simply sliced onions, pickles, peppers and light bread.
"Real" traditional BBQ sauce is meat drippings and seasoning, mostly chiles.
Vinegars and Mustards are permitted with pork to keep the pig juicy.
Cats-sup
Sugar
Molasses
Cane Syrup
Corn Syrup
Sweetener of any sort.
For those unable to survive without sticky, a little tomato paste may be added, but not until after reciting several sincere Acts of Contrition.
Really top notch brisket, 12-15 hours @ no more than 200F, darkly crusted outside, but with the telltale bright red stripe just inside, needs no sauce at all, simply sliced onions, pickles, peppers and light bread.
"Real" traditional BBQ sauce is meat drippings and seasoning, mostly chiles.
Vinegars and Mustards are permitted with pork to keep the pig juicy.
Sep 4, 2006 | 8:28 am
#244
FlyerTalk Evangelist
Join Date: Jan 2002
Location: west of DFW airport
Programs: AA LT Gold 1.9 MM flying my way to LT PLAT
Posts: 11,074
RailHead Fort Worth, TX. Just off I-30 at Montgomery! Absolutely the best. If you are lucky you will get there on pork sandwich day.
Sep 9, 2006 | 1:48 pm
#246
Join Date: Jun 2005
Location: YYZ
Programs: AP (peon level)
Posts: 463
Kudos
Originally Posted by Pietro
For goood KC-style barbecue, I've always found Fiorella's consistently good and reliable for different cuts spareribs (both beef and pork), brisket and killer baked beans that have chunks of meat in each crock. But the best item is Fiorella's burnt ends, which are basically meat chunks cut from brisket tip. They're a bit fatty but crispy and loaded with massive flavor. Their regular and "hot" sauces are pretty good too - not my absolute favorite, but tomatoe-based and sweet without being too sweet. (I actually like the sauce at Gates better.) For beverages, I like having a pint or 2 of local Boulevard Ale while I'm there, although a Shiner Bock from Texas is always tasty with good 'cue.
Sep 9, 2006 | 3:35 pm
#247
Join Date: Oct 2001
Location: So Paulo
Programs: DL DM, 1MM AA PLT 2MM, Marriott Lifetime Titanium, and...Smiles Diamante
Posts: 2,811
I guess everyone has their preferences.
Of those that you've listed below (and a few others), my ranking would be:
Kreuz (the fatty brisket is awesome -- if you must, go to the park and crack out your sauce)
Louie Mueller (if i recall, i really liked the pork ribs -- last time i went, they were sold out of food)
Rudy's (particularly the original location that you've listed)
Salt Lick (i like it a lot, but admit that atmosphere plays a role in this rank)
Black's (only went b/c Kreuz was closed...it was good, but didn't wow)
Ironworks (maybe the best bet in Austin city limits?)
Cooper's (didn't really impress that much -- maybe i didn't enjoy the cabrito or the motorcycle rally crowd -- can't recall)
Haven't been but want to try...
Smitty's
City Market
Don't believe the hype...
County Line (what's the big deal?)
Of those that you've listed below (and a few others), my ranking would be:
Kreuz (the fatty brisket is awesome -- if you must, go to the park and crack out your sauce)
Louie Mueller (if i recall, i really liked the pork ribs -- last time i went, they were sold out of food)
Rudy's (particularly the original location that you've listed)
Salt Lick (i like it a lot, but admit that atmosphere plays a role in this rank)
Black's (only went b/c Kreuz was closed...it was good, but didn't wow)
Ironworks (maybe the best bet in Austin city limits?)
Cooper's (didn't really impress that much -- maybe i didn't enjoy the cabrito or the motorcycle rally crowd -- can't recall)
Haven't been but want to try...
Smitty's
City Market
Don't believe the hype...
County Line (what's the big deal?)
Originally Posted by deubster
Absolute Best - Smitty's Market, Lockhart, TX
A Close Second - City Market, Luling, TX
Three Way Tie for Third - Kreuz's Market, Lockhart, TX; Black's Market, Lockhart, TX; Louie Mueller BBQ, Taylor, TX
Honorable Mention Rudy's Country Store, Leon Springs, TX; Cooper's BBQ, Llano, TX; Salt Lick BBQ, Driftwood, TX
Of course, the measuring stick here is the pure smoky goodness of a slab of beef brisket. Unadulterated with "sauce" (if it needs sauce, it ain't cooked right). Sure, most all make a sausage, Coopers cooks lots of chickens, Kreuz's cooks a shoulder clod and a prime rib, a few of them will cook various and sundry pig parts, some even cue a goat or venison or even fish. But I'll forgive them for these silly distractions if they can make a good brisket.
I'm a steak lover and think I grill 'em to near perfection, but the single best piece of meat I've ever eaten was a 1/2" slab of fatty brisket from Smitty's - rich, moist, smoky, tender, pure heaven.
A Close Second - City Market, Luling, TX
Three Way Tie for Third - Kreuz's Market, Lockhart, TX; Black's Market, Lockhart, TX; Louie Mueller BBQ, Taylor, TX
Honorable Mention Rudy's Country Store, Leon Springs, TX; Cooper's BBQ, Llano, TX; Salt Lick BBQ, Driftwood, TX
Of course, the measuring stick here is the pure smoky goodness of a slab of beef brisket. Unadulterated with "sauce" (if it needs sauce, it ain't cooked right). Sure, most all make a sausage, Coopers cooks lots of chickens, Kreuz's cooks a shoulder clod and a prime rib, a few of them will cook various and sundry pig parts, some even cue a goat or venison or even fish. But I'll forgive them for these silly distractions if they can make a good brisket.
I'm a steak lover and think I grill 'em to near perfection, but the single best piece of meat I've ever eaten was a 1/2" slab of fatty brisket from Smitty's - rich, moist, smoky, tender, pure heaven.
Sep 26, 2006 | 10:53 am
#250
Join Date: Jan 2006
Location: SNA
Programs: AAdvantage Gold, AS Mileage Plan, SPG Gold
Posts: 343
Lucille's!
Lucille's! They have some of the tastiest ribs around SoCal.
I've been to the ones in Brea and Long Beach. Now I hear there's gonna be a new one just a block down the street from me in Tustin! Yessss....
http://www.lucillesbbq.com/
A close second for tri-tip is Wood Ranch BBQ in Anaheim Hills and Lakewood.
http://www.woodranch.com/
They don't slice up the tri-tip, but serve it in a big steak and it is tender and juicy!
Steve
I've been to the ones in Brea and Long Beach. Now I hear there's gonna be a new one just a block down the street from me in Tustin! Yessss....
http://www.lucillesbbq.com/
A close second for tri-tip is Wood Ranch BBQ in Anaheim Hills and Lakewood.
http://www.woodranch.com/
They don't slice up the tri-tip, but serve it in a big steak and it is tender and juicy!
Steve
Sep 26, 2006 | 11:18 am
#251
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Join Date: Jul 2003
Location: Yiron, Israel
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Posts: 69,201
Originally Posted by stevechin
Lucille's! They have some of the tastiest ribs around SoCal.
Sep 26, 2006 | 6:41 pm
#252
Join Date: May 2006
Programs: AA EXP, UA, DL
Posts: 169
The first requirement for a barbeque joint is that they have some sort of wood stacked up outside and a real pit running. By definition, barbeque can't be made ovens.
In general, barbeque is not made in big cities. The lifestyle is just too fast to do it right. Most of these places are tourist traps. If it's been on the Food Network, it's too commercial.
The best barbeque on the planet is to be found at Pete Jones Skylight Inn in Ayden, NC. It's about 2.5 hours from RDU, and is worth the trip from anywhere in the world. Words cannot describe how good this place is. It's the only Q joint I've ever eaten in and concluded that I couldn't make better Q at home.
As they say in NC, you can criticize a man's wife and his dog, but if you criticize his barbeque get ready for a fight.
In general, barbeque is not made in big cities. The lifestyle is just too fast to do it right. Most of these places are tourist traps. If it's been on the Food Network, it's too commercial.
The best barbeque on the planet is to be found at Pete Jones Skylight Inn in Ayden, NC. It's about 2.5 hours from RDU, and is worth the trip from anywhere in the world. Words cannot describe how good this place is. It's the only Q joint I've ever eaten in and concluded that I couldn't make better Q at home.
As they say in NC, you can criticize a man's wife and his dog, but if you criticize his barbeque get ready for a fight.
