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Originally Posted by Starwood Lurker
(Post 18819741)
That is indeed a poor indictment of the state of BBQ in Southern California. ;)
Seriously though, I always heard that the Santa Maria style indigenous to that region was very good and I was looking forward to trying it someday. Best regards, William R. Sanders Social Media Specialist Starwood Hotels & Resorts Worldwide [email protected] |
Originally Posted by envgeo
(Post 18827545)
It's not the low and slow method like Texas BBQ, but the flavor of the red oak they use in Santa Maria is great.
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Originally Posted by envgeo
(Post 18827538)
...There is a new place in Dallas at the Farmer's market only open for lunch a few days a week called Pecan Lodge. I have not been but it has recently been voted the best bbq in texas by Texas Monthly. It won over the likes of Franklin's, Hard Eight, City Market, Coopers, etc.
Best regards, William R. Sanders Social Media Specialist Starwood Hotels & Resorts Worldwide [email protected] |
Blue Grass BBQ vs Regular
I have an event in NYC that will serve Blue Grass barbecue. Pardon my ignorance, but how is that different from what I think of as the "regular" kind?
Based on the nickname, I presume something to do with Kentucky. If so, how authentic can it taste in Manhattan? |
Blue Grass BBQ vs Regular
Not familiar with Blue Grass BBQ but being from NC always on lookout of good BBQ.
Amazingly I've actually found a couple of REALLY good BBQ places in NYC. |
According to their website, they were picked "Best BBQ in Dallas for 2011" by D Magazine and the Dallas Observer.
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Do they serve mutton BBQ?
http://bbq.about.com/cs/lamb/a/aa102000a.htm I grew up near there, and I was never a fan of it. |
Originally Posted by wgrc1971
(Post 6906162)
Anyone have any opinion on BBQ in Florida? (Esp. Tampa, Orlando, SW Coast?)
Sonny's? 4 Rivers, in Winter Park (Orlando,) is some of the best BBQ I've ever had. The place has only been open a couple years, and has already opened 3 new restaurants around Orlando. The original, in Winter Park, is about to move to a larger location because there is always a long line out the door, and parking has become a serious issue. This place has taken Orlando by storm. Excellent BBQ. |
Once I went to my friend at Colorado and had such kind of BBQ at Front Range BBQ. I saw a blur grass band played there and it was so refreshing. There is an extensive menu. I settled on the trio combo with pulled pork, pulled chicken, and brisket. The brisket was shredded, which surpised me. All three were moist and fairly tasty. The original tangy BBQ sauce was good. The sweet and spicy was also good, with a mild kick to it. The baked beans and the cheddar corn muffins get the thumbs up, but the green beans were uninspiring.
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Thanks to those who were kind enough to respond to my question earlier about sweet barbecue sauces. I have found a product that is exactly right for me.
http://www.lloydsbbq.com/products_wf_pulledPork.asp My one issue was avoiding sweetness in the sandwich, didn't care if I bought the sandwich at a barbecue place or assembled it at home. The above Lloyd's non-sauce-covered "Woodfire" Barbecue Pulled Pork is made with very little sugar evidently, as I didn't discern any in the taste. I have difficulty with finding a non-sweet barbecue product in stores, including Lloyd's barbecue products as well, those few which I have tried seeming to be aimed for buyers who do like sweeter sauces--or at least my own experience has been that, though I haven't tried all products. The only product i have found is this Lloyd's Barbecue Pulled Pork, which is outstanding in that it does not IMO have a sweet taste! (IMO, of course, can't guarantee that others will have the same thoughts.) They also make a shredded brisket "Woodfire" as well. I haven't tried it and won't be in any hurry to--though I probably will eventually--because the label indicates brown sugar and molasses in the ingredients, as well as regular sugar. OTOH, the pulled pork is pork, cider vinegar, sugar, sugar, salt, spices (and the sugar I couldn't taste!--or did I already say that? :D ) Also a shredded chicken Woodfire, which also has a long list of ingredients. I'll stay with the shredded pork "Woodfire" for now. If your grocery store carries either, it will probably be either in the deli or meat departments, but in any case wherever the "blister-packaging" meat products are sold. Perfect sandwich, toasted whole wheat bun, fairly lean--just right--pork with slight vinegar taste maybe, not sure--topped with coleslaw made with olive oil and vinegar, with mustard on the bun. ^ NOTE: It MUST say "Woodfire" and "pulled pork" on the package! Otherwise, wrong Lloyd's product! |
I've had most of the BBQ in central texas and they are all great.... Had Franklin's on Friday and thats the best.... Judgement may be swayed because I drank to much while waiting in line.
10am lined up ...... finally served at 1:15 :) brisket blew me away!! Found out I can order to go for office lunches finally without waiting in line. Brisket being carved by the man himself... http://s9.postimage.org/s2r3nw5ov/IM...0706_00180.jpg |
Another trip to the Salt Lick on Friday night. Good as ever! And hard to beat the combination of the great BBQ with a stop in the Wine Cellar before dinner.
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Originally Posted by bradj
(Post 18887922)
...Found out I can order to go for office lunches finally without waiting in line.
Pre-ordering information. *We do fill up quickly, so please let us know the date you have in mind, and we will let you know if we have any available space. We accept pre-orders on either whole briskets, whole pork butts, or whole racks of ribs. We also accept orders for meat by the pound, with a minimum of 5 pounds. Sides may be added in pints or quarts. Orders must be placed at least 3 days in advance, and in order to skip the line, may only be picked up between 10:30 am and 10:50am. If you are unable to come during this time, you must wait in line. We can only do a set number of pre-orders per day, so make sure to order sooner rather than later. No plates and no sandwiches. Cost- Whole briskets generally weigh 6-8 pounds, racks of ribs are generally 2.5 pounds, pork butts are generally 5 pounds. Here is the full restaurant menu, which includes current pricing for meats by the lb. -- http://www.franklinbarbecue.com//menu For fastest response, please order by email. They don't hold a date without a solid order having been placed. We placed ours for this coming Thursday on the 9th of July and almost didn't get it. As it is, they won't be able to give us the ribs we wanted. So, if you are going to do this, my best advice is to communicate via email because they rarely, if ever, pick up the telephone. Also, have your order ready to place two weeks in advance. Best regards, William R. Sanders Social Media Specialist Starwood Hotels & Resorts Worldwide [email protected] |
Originally Posted by Starwood Lurker
(Post 18940068)
Comes with some heavy lifting as far as caveats are concerned, however:
Pre-ordering information. *We do fill up quickly, so please let us know the date you have in mind, and we will let you know if we have any available space. We accept pre-orders on either whole briskets, whole pork butts, or whole racks of ribs. We also accept orders for meat by the pound, with a minimum of 5 pounds. Sides may be added in pints or quarts. Orders must be placed at least 3 days in advance, and in order to skip the line, may only be picked up between 10:30 am and 10:50am. If you are unable to come during this time, you must wait in line. We can only do a set number of pre-orders per day, so make sure to order sooner rather than later. No plates and no sandwiches. Cost- Whole briskets generally weigh 6-8 pounds, racks of ribs are generally 2.5 pounds, pork butts are generally 5 pounds. Here is the full restaurant menu, which includes current pricing for meats by the lb. -- http://www.franklinbarbecue.com//menu For fastest response, please order by email. They don't hold a date without a solid order having been placed. We placed ours for this coming Thursday on the 9th of July and almost didn't get it. As it is, they won't be able to give us the ribs we wanted. So, if you are going to do this, my best advice is to communicate via email because they rarely, if ever, pick up the telephone. Also, have your order ready to place two weeks in advance. Best regards, William R. Sanders Social Media Specialist Starwood Hotels & Resorts Worldwide [email protected] Worked out great for my friends and I back in May. |
Originally Posted by jsmeeker
(Post 18940308)
...Worked out great for my friends and I back in May.
Best regards, William R. Sanders Social Media Specialist Starwood Hotels & Resorts Worldwide [email protected] |
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