Consolidated "BBQ" thread
Dec 31, 2008 | 10:47 am
#331
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Dec 31, 2008 | 10:48 am
#332
Join Date: Sep 2000
Location: Indian Harbour Beach, Fla, USA
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Here's a list of barbecue festivals and other resources
Dec 31, 2008 | 10:56 am
#333
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When I travel in the South, I make sure I try local barbeque at least one meal. Unfortunately, Mrs BV is not a fan, so I am somewhat limited when she's with me. In terms of barbeque fanaticism, I'd rank them 1. Carolinas, 2. Texas and 3. Tennessee. In terms of what I like, I'd rank them 1. Tennessee, 2. Western NC & SC 3. Texas. Never cared for the Eastern NC barbeque or their slaw for that matter.
This thread has inspired me. There's a place in town only been open about 6 weeks that took over a spot I used to love. I will be eating pulled pork for lunch today!
This thread has inspired me. There's a place in town only been open about 6 weeks that took over a spot I used to love. I will be eating pulled pork for lunch today!
Dec 31, 2008 | 11:09 am
#335
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My favorite BBQ joint locally is Cubby's BBQ in Hackensack where I work.
Finger lickin' good... http://cubbysbbq.com
We always order at work and gave it an appropriate nick name: Chubby's
--Russ
Finger lickin' good... http://cubbysbbq.com
We always order at work and gave it an appropriate nick name: Chubby's
--Russ
Dec 31, 2008 | 1:44 pm
#337
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Steph3n somehow forgets to mention the Carolinas, where they make ^ REAL barbecue. ^ (If it's spelled "BBQ" it ain't the real thing.) 
Gimme some eastern NC red sauce or SC mustard sauce over a big mound of slow-cooked pulled pork, and I will be in tastebud heaven until the plate is licked clean.
Gimme some eastern NC red sauce or SC mustard sauce over a big mound of slow-cooked pulled pork, and I will be in tastebud heaven until the plate is licked clean.
Here in Cincy, we have a place on Hamilton Ave. Pit to Plate. Great barbecue and all of the best home made sauces. Cincy old timers love Montgomery Ribs and also Walts. I hate the wet sweet sauce slathered ribs at both places.
From an earlier post Arthur Bryant's is indeed wonderful.
That's the joy of BBQ.....great regional variances from dry rub in Memphis to the great local joints in North and South Carolina to Texas BBQ. Another great place is Fat Mat's Ribs Shack and Blue's Joint in Atlanta.
Dec 31, 2008 | 5:25 pm
#339
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In November, Mr. Kipper was in Georgia for a week. He and a co-worker opted to drive, rather than fly, because the co-worker doesn't like flying. On the way home, they drove right past a great barbeque place, and stopped for the night about an hour north of the restaurant. He dropped the co-worker off at the hotel, then drove the hour south to pick up barbeque, so he could smuggle it back north, across the Mason-Dixon line. 
When I picked him up the next day, I was more concerned with the barbeque than with him.
Mmmm, a pig roast... I think that's what we're doing for our housewarming party...
When I picked him up the next day, I was more concerned with the barbeque than with him.
Jan 2, 2009 | 5:26 pm
#340
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Some good Carolina places:
Parker's
Danny's in the RTP area
Smithfields
Jan 2, 2009 | 6:09 pm
#341
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We are so serious about BBQ in TX that if you go
to a real Texan's house and I can bet you he has a grill and maybe a smoker.
I myself have 2 grills, a smoker and a fryer pot.
BBQ is all about starting the night before with the marination, then the next morning about firing up the smoker ands starting the cooking process. During the whole time, there should be a game on TV and a cold beer in your hand.
^^^
I myself have 2 grills, a smoker and a fryer pot.
BBQ is all about starting the night before with the marination, then the next morning about firing up the smoker ands starting the cooking process. During the whole time, there should be a game on TV and a cold beer in your hand.
^^^
Jan 2, 2009 | 6:09 pm
#342
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In Texas we'd tell you that if the meat requires sauce, it's not cooked right. Of course, round here Cue means beef, usually brisket, prepared with dry rubs and cooked slowly with indirect heat and plenty of smoke from post oak or hickory. We incline our smokers in reverence toward Lockhart, the Mecca of Texas BBQ, where some of the better joints don't allow sauce and have only in recent years considered offering sides (other than slices of white bread, necessary to sop up the juices).
We're not averse to cooking the occasional pig, chicken, duck, lamb, or goat, and yeah, we would probably drown it with sauce to make it palatable. But anybody can do that. On Oprah yesterday (hey, I was home and I heard they were doing a food segment) they highlighted a restaurant in Ann Arbor that took a brisket, boiled it, then slow cooked it in an oven in red wine vinegar, ketchup, and brown sugar. Then they chopped it up and mixed in a ton of sauce. A travesty, nay, an abomination. Do they not get quality meat cuts up north? Or are they prohibited by some sissy environmental law from using flame and wood to cook?
In Texas, BBQ is about the meat. Becoming a first-rate BBQ pit master (they would reject the word chef, no matter how appropriate) takes years of practice at controlling temperature and smoke to create the perfect slab of meat - tender, smoky, rich, moist, and bursting with flavor. No sauce required.
We're not averse to cooking the occasional pig, chicken, duck, lamb, or goat, and yeah, we would probably drown it with sauce to make it palatable. But anybody can do that. On Oprah yesterday (hey, I was home and I heard they were doing a food segment) they highlighted a restaurant in Ann Arbor that took a brisket, boiled it, then slow cooked it in an oven in red wine vinegar, ketchup, and brown sugar. Then they chopped it up and mixed in a ton of sauce. A travesty, nay, an abomination. Do they not get quality meat cuts up north? Or are they prohibited by some sissy environmental law from using flame and wood to cook?
In Texas, BBQ is about the meat. Becoming a first-rate BBQ pit master (they would reject the word chef, no matter how appropriate) takes years of practice at controlling temperature and smoke to create the perfect slab of meat - tender, smoky, rich, moist, and bursting with flavor. No sauce required.
Otherwise I agree with you and that yucky sauce can stay home. If I have it I prefer to put it on my potato
However a marinaded brisket can cook up well, so it isn't all just dry rubs, but CUT the sauce for sure.
Jan 2, 2009 | 8:38 pm
#343
Join Date: Apr 2000
Location: Austin, TX, USA
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y'all need to contact SchmutzigMSP because he did a BBQ tour of Central Texas earlier this year! He probably has a link to his trip - I am too full of New Year's brisket to look for it ...
Happy New Year Y'all!
Happy New Year Y'all!
Jan 2, 2009 | 8:55 pm
#344
Join Date: Apr 2006
Location: on the Llano Estacado
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Don't forget the mesquite smokers too....it is good as well!
Otherwise I agree with you and that yucky sauce can stay home. If I have it I prefer to put it on my potato
However a marinaded brisket can cook up well, so it isn't all just dry rubs, but CUT the sauce for sure.
Otherwise I agree with you and that yucky sauce can stay home. If I have it I prefer to put it on my potato
However a marinaded brisket can cook up well, so it isn't all just dry rubs, but CUT the sauce for sure.
Jan 2, 2009 | 9:14 pm
#345
Join Date: Dec 2000
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When I'm in Texas, I will eat BBQ 2 meals a day, 3 if I could.
Here in Chicago, we've got a pretty good place, /http://smoquebbq.com/, that does the trick until I can get back to TX.
Here in Chicago, we've got a pretty good place, /http://smoquebbq.com/, that does the trick until I can get back to TX.