|
Originally Posted by dd992emo
(Post 16252608)
I still have a fond memory of trying to talk my 11 YO daughter into going into a Sonny's and asking the hostess, "If this is a bbq place, how come there's no smoke coming out of that big chimney?"
A friend who worked there told me that the sliced pork is smoked in house along with turkey, and the pulled pork/ribs and all sides are just warmed up on site but cooked in the warehouse. This would explain the variations that I have witnessed. The chain has fallen on recent hard times. They upped the prices quite a bit in 2007/2008 and they have closed at least 3 restaurants due to poor sales. The prices have come down some in the past two years but when my ticket per person gets over $9 I wouldn't go there. Of course I do have good memories of going to Sonny's every Thursday night for a few years, but to expect gourmet BBQ is asking too much. |
There's an interesting little debate going on in the bbq blogosphere about wood vs gas cooking.
The Texas BBQ Posse opines: I don’t mean to pour charcoal lighter on the fire, but Gary is indisputably correct about gas versus wood: No one who cooks with gas belongs on a list of Texas’ best barbecue joints, any more than grape Nehi belongs on a wine list. (And the offense isn't pardoned just because the gas cook throws on, as Marshall Cooper puts it, "a couple of sticks of wood for perfume.") Texas Monthly, more than most, ought to realize this. Texas Monthly replies: Since I am the person who heads up Texas Monthly's top-fifty list every five years, let me respond to a couple of questions. We do, in fact (as Jacob said, above), indicate whether each place uses wood or gas/electric, but it's in the form of a symbol (of flames or a commercial smoker) so a reader might not notice it immediately. This thread suggests we should put the description in words next time. Forty-one places on the list use wood and nine use gas or electric (one of those has a combo). Like all of you, I prefer wood-smoked barbecue (who in their right mind doesn't?). But if we had not considered 'cue done in a commercial smoker when we did the tasting in 2008, we would have left out these cities altogether: Austin, Crockett, Dickens, Harlingen, Jacksonville, Los Fresnos, Paris, Peadenville, and San Benito. No matter how much we might regret it, the barbecue world is moving rapidly in the direction of commercial smokers. When I participated in my first Texas Monthly barbecue round-up in 1997, there was probably not a commercial smoker in use except at the big chains. Now they are all over the place. We made the decision to judge the meat solely on the basis of taste, on the theory that there is more to smoking than fuel source (like keeping the temperature constant and quality of meat, to name just two). |
Originally Posted by Texas Monthly
(Post 16257767)
Since I am the person who heads up Texas Monthly's top-fifty list every five years...
Best regards, William R. Sanders Social Media Specialist Starwood Hotels & Resorts Worldwide [email protected] |
Bryan's BBQ in Cave Creek, AZ is THE BEST that we have had which includes four years in TX and multiple trips to MEM and KCI. His lamb shank with ginger beer glaze is excellent!
|
Originally Posted by Starwood Lurker
(Post 16213251)
If you are ever in Port Chester, NY give Q a try.
Best regards, William R. Sanders Social Media Specialist Starwood Hotels & Resorts Worldwide [email protected] |
Originally Posted by dchristiva
(Post 16258757)
Agreed. It's as good as BBQ gets in Westchester.
Best regards, William R. Sanders Social Media Specialist Starwood Hotels & Resorts Worldwide [email protected] |
Originally Posted by Starwood Lurker
(Post 16258812)
LOL. HPN-HRL and dhammer53 turned me on to this place. Nice selection of bourbon there as well. ;)
Best regards, William R. Sanders Social Media Specialist Starwood Hotels & Resorts Worldwide [email protected] |
Originally Posted by Starwood Lurker
(Post 16258812)
LOL. HPN-HRL and dhammer53 turned me on to this place. Nice selection of bourbon there as well. ;)
Originally Posted by dchristiva
(Post 16259336)
Oh. Well I see the problem then! Just kidding, of course!
Now I'm hungry for BBQ. :mad: dchristiva, if you want to head to Q for lunch one day in May, send me a PM. dh |
Maybe far off-point here,
but in SEA there's a great BBQ called Jones' BBQ down by the Sounder tracks near Starbucks HQ. Their BBQ is excellent and I always enjoyed eating there a lot! The spicy sauce is the absolute best to have there, and the sampler platter is ginormous! :D |
Originally Posted by njx9
(Post 16124169)
Out of Denver, Yazoo's up on Broadway, Champa and 22nd is by far the best dry I've ever had. Heavily smoked. Place is a bit weird to go into, but well worth it. Moreso on the way to the Great Divide brewery just a block or two away.
Sam Taylor's (Cherry St in Cherry Creek) used to be a favorite, but the ribs at least have gone a bit downhill over the last few years. and i was a displaced texan, so i feel i must weight in: brothers bbq is much much better**. more commercial/chain in feel, rather than rugged shack, but better food. **relatively speaking, of course ;) |
Originally Posted by deniah
(Post 16276647)
i used to live in denver, not more than a couple of blocks from yazoo.
and i was a displaced texan, so i feel i must weight in: brothers bbq is much much better**. more commercial/chain in feel, rather than rugged shack, but better food. **relatively speaking, of course ;) Yazoo's is definitely different, not really much of a rub, certainly not a wet place (I feel weird even dipping into the sauces), but their chicken wings... Wow. |
As you can see under my handle, my favorite is Interstate BBQ in Memphis. They even have a counter in the airport! Take that stuff on the airplane and everyone will be wanting some. Use it to make friends with the cutie in 14C.
|
Originally Posted by lvfs
(Post 4119876)
Moonlite Inn, Owensboro, KY
The best and most unique of the regional types of BBQ is Western Kentucky. They feature mutton, chopped in a unique sauce. There is also a unique stew/soup called burgoo. It's a little like Brunswick stew, but quite different. We often mail order a lot of the mutton and burgoo from them around holiday time. Also, am I the only one who has scheduled a layover at MEM just to eat a Neely's Interstate BBQ? :) Now I'm hungry :). |
Originally Posted by naiel
(Post 16212612)
As a Texan who moved to New York City a few years back, I was surprised to find good BBQ here and it's only gotten better.
NYC: Best Brisket - Hill Country BBQ Best Beef Ribs - Tie: Daisy Mays & Blue Smoke Best Pork Ribs - Dinosaur BBQ Best Sides - Tie: Daisy Mays & Blue Smoke A few others are decent (RUB & Fette Sau in Brooklyn), but I got to the above mentioned fairly often. Holcombe's BBQ in Greensboro, GA and Browns in Kingstree, SC are as good as it gets.... |
Though it's probably mentioned elsewhere, Oklahoma Joe's in KC might be my new top BBQ I've had, well, anywhere.
|
| All times are GMT -6. The time now is 11:43 am. |
This site is owned, operated, and maintained by MH Sub I, LLC dba Internet Brands. Copyright © 2026 MH Sub I, LLC dba Internet Brands. All rights reserved. Designated trademarks are the property of their respective owners.