Actually just arrived this afternoon. Unfortunatley I learned Bogarts is closed on Sunday's. We ended up at Pappy's instead. I will see if I can hit Bogarts before leaving for KC. Thanks for the 17st recommendation too late now, perhaps sometime else.

Although more accessible than the original, I have not found (in a couple of visits) that the Kreuz Market branch on the loop around Bryan/College Station is quite up to snuff. Tey do have decent bib ribs, but run out early.

So I was left speechless today.

I went to The Rib Joint in Dana Point, California on a whim and am absolutely staggered by the quality. I got a 1/2 chicken which came with fries and cornbread. All of the BBQ is Memphis style so it is done in a dry rub and comes with sauce on the side. The cornbread is covered in warm honey which makes it addicting.

If you are someone who like's a good dive restaurant you have to check this place out.

Elmers in Tulsa is OK but Burn co. beats them handily in my opinion. Your other selections are pretty good, too. One thing to note is that Burn co. is open only during lunch.

Sadly, I don't have anything to add about Bentonville.

If your quest still needs a Kansas barbecue entry, Joe's is just across State Line. (Jack Stack is in Missouri.)

There's a perfectly fine Jack Stack in Overland Park KS, which also
has Brobeck's (quite good) and a bunch others.

Looking forward to trying Stanley's when we head up north for Thanksgiving.

I previously posted in the regional thread, but it's worth repeating here: the ribs at Burn Co (Tulsa) are incredible.

Also cross post from Regionals.

Opies- Highway 71, Spicewood Tx 78669. They typically run out about 2.

Lean or fat brisket, rib rack, jalapeno cheese sausage. Butterbeans dine in only on weekends.

You're welcome

Fred's Hickory Inn is pretty good and a fairly interesting place. There are a few other spots like Smokin Joes and Dinks. Definetly worth checking out.

So I was in San Clemente and decided to check out the place
based on your recommendation ...

The chicken (quarter white - forgot to ask for dark) was exceptional,
the beef rib salty and overcooked but quite delicious, the pork ribs dry
and nearly inedible. Split pea soup surprisingly excellent. BBQ beans tasty.
Worth a visit.

"Burnt Ends" as served in the Presidential Suite of the Pinnacle Hotel in NYC...
(None of them made it down to help feed the crowd at the Javits Center, all of whom departed unblessed, unfed and unthanked.

Franklin BBQ - Austin TX
 

I had a short business trip to Austin, a con was not having enough time to even begin to dig into all the delicious food in Austin, a big pro was the company held a private evening dinner at Franklin, so no wait. Open bar & all you can eat BBQ.

The links & turkey were so-so. The brisket & pork spareribs were out of this world delicious. The pulled pork was surprisingly good. I didn't expect as many pork items being in Texas.

I've been to Franklin's and would agree about the pulled pork, although quite liked the sausage myself. I enjoyed the meat as well as experimenting with the various sauces on the table.

OMG. Is your company hiring?? ;)

I have family in Texas now, so I'm looking forward to a trip sometime. I won't mind spending a morning waiting in line at Franklin's. Beef is my favorite kind of barbecue --- pork ribs are easier to find here in Chicago, in KC, and other places --- so the next time I get to Texas I am going to eat beef ribs and brisket every chance I get.

I'm more of a coarse grind links fan, there are a couple paces here in Chicago that rock their links! maybe:D ok dining friend, if you find pork ribs here in Chicago like they have at Franklin, I'll pay for your dinner.

Chicago does rib tips extremely well!

I believe that Franklin's only does beef ribs on Saturdays so plan accordingly. This was last summer so you may want to call ahead of time to double check.

While Franklin's has its attractions, the Mecca of real BBQ addicts involves a couple of days in Lockhart pigging out at the local temples.

...But then there are those of us whose lives have been spent on the back roads of the state, stopping at gravel parking lots and hand-painted signs in hopes of encountering Nirvana. Why, I've even been to joints where the cooks and diners argue over an ancient question, whether or not a "Shoulder Clod" may be preferable to brisket. Then there's that continuing debate as to whether "Sauce", especially the "Store Bought" sort, ought to be served at all. I do travel occasionally with "Purist Ideologues" for whom anything beyond drippings, stock and some seasoning remains heretical.

I'd say go to Black's, passing up Kreuz and Smitty's and
Chisholm Trail, and then when you're hungry go back to
Black's. For variation, drive to San Marcos and check
out Kent Black's and then Austin for Terry Black's (a
black sheep of the family sort of place). Or Black's
up by UT, which is an offshoot of Lockhart Black's.

But today, not being in Austin, I had a pound of
coriander-crusted tri-tip and half a pound of salt-
rubbed smoked Akaushi brisket from Valley Farm BBQ
in Spring Valley, CA. Both first-rate.

Thanks for the suggestion. I'm going to be in the area later this week, and called them about preordering for a small dinner group. They could only take advance orders on the tri-tip.

You must visit Louie Mueller in Taylor.

For those who read/post here who are (a) not addicted to BBQ, or (b) not so inculcated by time and culture so as to require worship at one of the constantly changing "Grand Temples" of BBQ (As in Franklin's which is really good but will be replaced atop the heap by another, neither of them as good as the BBQ BGEN Wiley Stem and his unit of the 36th used to serve up on the N. Bosque), "Rudy's" is a small chain of restaurants masquerading as gas station/convenience stores with a half dozen (maybe more now) locations across South & Central Texas, most close to IH35. The BBQ is decent, consistsnt and traditional (and available) served up on butcher paper.

I really do want to give a shout out to Q39 in Kansas City MO. Best I have ever had - in my opinion even beats Joes and Jack Stack. ^

Went there last night and got a 3-meat plate with brisket, pulled pork, and sausage and was mildly underwhelmed, especially given its hype here and with some of my friends on Facebook. I found the brisket flat--lacking flavor and dry. The visible smoke ring didn't translate into much, if any, of a smoke flavor. The pulled pork was pleasantly moist but again, little if any smoke flavor. The sausage was my favorite of the three--it was less salty than a lot of sausage (I find most sausage too salty for my taste) and had a pleasant, coarse grind to it. I didn't get much of the supposed chipotle flavor, though.

The sauces were amazing, though. The chipotle-cilantro sauce was one of the best sauces I've ever had (though I didn't taste the cilantro in it). The classic was a bit sweet for my taste, but the zesty was excellent as well. I tried to buy some of the chipotle sauce but they don't have it bottled (yet?).

On the server's recommendation, I returned today for lunch to try a burnt-end burger. Now, this--this I would return for. Excellently executed and an amazing mix of tastes and textures from a perfectly-cooked-to-medium patty, thinnish slices of juicy burnt ends, and a thick layer of cole slaw topped with house-made pickles and jalapeños. I asked for and added a little bit of the chipotle-cilantro sauce for some extra zing. Delish.

That said, the Z-Man at Joe's still remains my favorite barbecue-joint sandwich (and possibly my favorite BBQ meal) in KC, and for actual meats, I simply haven't found anything that holds a candle to what they do down in Texas (where "real barbecue don't need no sauce"). I also can't go without mentioning one of my favorite sandwiches of all time, the Pitmaster from Pecan Lodge in Dallas (brisket+pulled pork+sausage+slaw+jalapeños), which frankly knocks the socks off of anything I've had in KC.

If I were to go back to Q39, I'd ask for moist brisket (if they can even do that), since they seem to serve it very lean by default. I'd also just go straight for the sauces and not even bother trying the meats without them; they elevate the meal from mediocre to very good, though still subpar to Central Texas, IMHO.

That's not to say I would ever turn KC BBQ down. I eat BBQ wherever it's good. :)

Also my favorite - I love their burnt ends.

Alas didn't have time to stop here leaving earlier this month. Was going to pick up a slab of ribs- IMO Blacks has the best ribs :cool: and I don't like tender- we have teeth for a reason... but an excellent rub. I did stop at the original earlier in the trip. Apparently they drive the meat up hot?

Best Brisket in a restaurant ^ I cooked one up for Thanksgiving myself, but didn't quite get enough time on it (woke up at 4, should have started earlier). The ribs, ok... but are overcooked for my tastes. Everything else is just filler, although tasty.

Was shocked to find his sauce in an H.E.B. as well.

:D

3 joints in an hour isn't too bad there- except not advisable when there is a river running in front of Blacks' due to the monsoon. :o Hard to get everyone out of the car...even with 'cue 50 feet away.


Sauce is used to cover up poorly cooked meat. :D

Phils BBQ, San Diego, CA.

Due to huge lines you might want to call in a to go order.

I used to work for H.E.B. They have a program which allows local businesses to sell their products in local stores. The only caveat is that distribution may be very limited to a handful of H.E.B. stores, depending on the product.

This was a disappointing experience, frankly. The baby back ribs were okay, but the brisket was terrible. It was in definite need of sauce, which actually made it even worse.

Ma Kettle did said she liked the turkey though and my nephew seemed happy with his proprietary sandwich (The Ex Wife, I believe they called it), but I think I'll take a pass going forward.

:cool:

Central Market was interesting- didn't have much time to look around though. Always like finding 'edible souvenirs' on my adventures ;)

:(

Too bad.

Smokin' Pig
 

Smokin' Pig, Valdosta, GA gets my vote.

Cool behind the scenes video at Franklin's in Austin here:

https://thescene.com/watch/bonappeti...t-bbq-in-texas

Working 24 Hours at the Best BBQ in the World

Interesting discussion about North Carolina barbecue. This is dining buzz, however, so no reason to comment on the politicians involved.

http://www.newsobserver.com/opinion/...119551983.html

I won't comment on the politicians, other than to note that it's another example of how politicians of all stripes fail when they try to act like they care about your local traditions a little *too* much. We've had the same thing in Kansas City, where they try to say something about barbecue and get all the details wrong.

You'd think their handlers would tell them: unless you're actually an expert in this matter, don't talk about barbecue. And frankly, even if you are an expert, you might steer clear - as your opinion about it might alienate a large chunk of voters.

Sports is another topic where politicians often fake an interest in a local team, stadium, rivalry, or whatever...usually with poor results.

As for Carolina, I guess I had no idea that Charlotte didn't have any good 'cue. That's the main city in that state I'd have an interest in visiting, and sampling their vinegar-y sauced pulled pork with a side of homemade pups is something I'd want to try.

Best BBQ----Parker's BBQ in Wilson, North Carolina ^

I haven't been to Blacks in Lockhart for more than 30 years. I still have vivid memories of the drive from Austin in the spring with fields of blue bonnets along the road and the just stunningy good BBQ and the tank of sweet tea.

Agree. That was a surprise.

I was in Charlotte last weekend. Although it was ok for me (I'm from NYC), it was not comparable to other bbq hotbeds (e.g. your home base). Perhaps Lexington would've been a better bet?

For Charlotte-FTers, I went to Bill Spoon's, Sauceman's, and Midwood.

I'll be honest: Midwood, the place that gets ripped in the article, actually looks pretty cool. If I ever do wind up in Charlotte, I'll probably look for it.

In addition to debates about barbecue styles, there also seems to be the parallel underlying debate: must a truly great BBQ joint be a grungy, smokey shack? Or can it be a "nice" restaurant? In KC, that'd be the LC's (east side, smokey shack that occasionally has "issues" with city inspectors) vs. Jack Stack (a place you'd comfortably take business clients for an upscale dinner). I happen to love both places. :)