Feb 18, 2016, 4:51 am
Consolidated "BBQ" thread
Jun 24, 2004, 10:44 am
#91
Join Date: Mar 2002
Location: BCN
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Well, I dunno if I'd want to say they're the "best", but one nice thing about Tony Roma's is that they're all over the world and pretty much consistent. When you're hungry for ribs in a country where BBQ = "grilled", it serves a purpose.
It's like a port in a storm, covered in modified food starch and high fructose corn syrup.
It's like a port in a storm, covered in modified food starch and high fructose corn syrup.
Jun 24, 2004, 11:10 am
#92
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Location: Denver, CO
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I don't know why, but I really like the BBQ ribs from Rock Bottom Brewery. Very meaty ribs, and the sauce has just the right amount of kick.
Jun 24, 2004, 11:38 am
#93
Join Date: Jun 2004
Posts: 4
Originally Posted by michaelr
I often find myself not having the time to drive around for the hole-in-the-wall place. Let's define BBQ (for the purpose of this thread) as anything that resembles a slab of connected bones, lose meat, etc, does not qualify. A chain is anything with at least 10 restaurants in more than one state.
Rib Crib is a decent BBQ chain still based mostly in Oklahoma.
Jun 26, 2004, 6:31 am
#97
Join Date: Jan 2003
Location: YYC
Programs: AC MM
Posts: 1,410
I am flying into BHM today, and can't wait to visit Dreamland. I have been told by friends it is amazing. I think I will goto the original Tuscaloosa location tomorrow. I always plan my trips in the southern states around Good BBQ and Mexican! Both are lacking in my neck of the woods.
I have eaten at Virgils in NYC and thought it was really good, especially since you are in Times Square. My favorite spot so far was a rib joint in Lexington Kentucky called Billy's. It was around 7 years ago, and I remember it being pretty dumpy, but excellent ribs. I have tried Carolina style BBQ in Charlotte, and wasn't impressed. I have also tried doing Carolina style on my smoker at home, and you can keep it.
The ribs I smoke at home are smoked with Mesquite, and I rarely use sauce. The sauce really covers up the true taste of the smoke and meat. Makes me want to fire up that Weber right now!
I have eaten at Virgils in NYC and thought it was really good, especially since you are in Times Square. My favorite spot so far was a rib joint in Lexington Kentucky called Billy's. It was around 7 years ago, and I remember it being pretty dumpy, but excellent ribs. I have tried Carolina style BBQ in Charlotte, and wasn't impressed. I have also tried doing Carolina style on my smoker at home, and you can keep it.
The ribs I smoke at home are smoked with Mesquite, and I rarely use sauce. The sauce really covers up the true taste of the smoke and meat. Makes me want to fire up that Weber right now!
Jun 30, 2004, 1:42 pm
#99
Join Date: Jan 2003
Location: YYC
Programs: AC MM
Posts: 1,410
Fresh back from BHM, and made a visit to Dreamland on Monday night. I would rate the quality of the ribs as excellent, but the sauce as terrible. The ribs would have been excellent dry.
The Banana pudding was unbelievable!
The Banana pudding was unbelievable!
Jul 1, 2004, 7:27 pm
#101
Join Date: Mar 2001
Location: Tejas, I just can't get away from the place
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Posts: 8,350
Originally Posted by myefre
The McRib from McDonalds, now that's good eatin' 
Sonny Bryants is decent. I hear good things about Red Hot and Blue.
Jul 1, 2004, 8:19 pm
#102
Original Member
Join Date: May 1998
Location: Niceville, FL, USA
Posts: 2,793
If you really, really, want the "best" BBQ, there's only one way to get it.
Get certified by the Memphis in May committe as a BBQ judge and then go to the contests and judge them.
Or do the same for the Kansas City group.
Either way, you will get BBQ cooked to a 15-minute window for absolute perfection. There is no way that any restaurant can cook food to that demanding standard.
Best part, it is free food!! (Well, you have to pay your own way, pay for your own lodging, etc., but what price perfection?)
Get certified by the Memphis in May committe as a BBQ judge and then go to the contests and judge them.
Or do the same for the Kansas City group.
Either way, you will get BBQ cooked to a 15-minute window for absolute perfection. There is no way that any restaurant can cook food to that demanding standard.
Best part, it is free food!! (Well, you have to pay your own way, pay for your own lodging, etc., but what price perfection?)
Jul 6, 2004, 11:00 am
#104
A FlyerTalk Posting Legend
Join Date: Dec 2000
Location: Shanghai
Posts: 42,045
Originally Posted by whirledtraveler
I kind of like Tony Roma's. The original sauce is good.
-their Shanghai location occassionally gets absolutely enormous potatos
-the skillet cookie sundae is one of my all time favorite desserts
-the Makati Tony Roma's is insanely cheap
Jul 6, 2004, 1:34 pm
#105
Join Date: Jul 2004
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Posts: 45
mmmmmmmm......BBQ
^ "Rudy's", based mainly in Texas and the rest of the West, is without a doubt my favorite. Meats prepared with drry rubs with wet/hot sauces on the table. Food handed to you on a piece of paper and a stack of white bread thrown in. Billed by the owner as "The Worst BBQ in Texas", it's not.
Corky's runs a distant second for me. Just ate at one in Miami. It was OK, compared to the lack of any good BBQ in New Jersey.
Corky's runs a distant second for me. Just ate at one in Miami. It was OK, compared to the lack of any good BBQ in New Jersey.