Favorite BBQ - anywhere in the South
Dec 17, 2011, 7:16 pm
#168
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Some of my favorites:
Ridgewood - Bluff City, TN. Outstanding pork. A little hard to find but worth the journey
Rudy's - Leon Springs, TX (NW Of San Antonio) - The original location and downright amazing.
Burnco - Tulsa, OK - Newish place but may be moved to the top here IMO.
Elmer's - Tulsa, OK - Many argue it's the best here.
McClards - Hot Springs, AR
Troy's - St George UT - The chef makes Texas style Q that is delicious.
Kinfolks - Fort Walton Beach FL - You can smell it from a half mile away.
Jack Stack - Martin City, MO. Their beans are heavenly
An Oklahoma Joe's is moving to town soon. I'll give that a go.
Ridgewood - Bluff City, TN. Outstanding pork. A little hard to find but worth the journey
Rudy's - Leon Springs, TX (NW Of San Antonio) - The original location and downright amazing.
Burnco - Tulsa, OK - Newish place but may be moved to the top here IMO.
Elmer's - Tulsa, OK - Many argue it's the best here.
McClards - Hot Springs, AR
Troy's - St George UT - The chef makes Texas style Q that is delicious.
Kinfolks - Fort Walton Beach FL - You can smell it from a half mile away.
Jack Stack - Martin City, MO. Their beans are heavenly
An Oklahoma Joe's is moving to town soon. I'll give that a go.
Dec 31, 2011, 6:23 pm
#169
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My three favorites, all in Texas (never liked much vinegar in my BBQ sauce):
1. Another vote for Salt Lick (Austin area)
2. North Main BBQ (Euless) $10 All you can eat weekends only, BYOB. Just SW of DFW airport.
3. Hard Eight (Coppell). Just NNE of DFW airport.
1. Another vote for Salt Lick (Austin area)
2. North Main BBQ (Euless) $10 All you can eat weekends only, BYOB. Just SW of DFW airport.
3. Hard Eight (Coppell). Just NNE of DFW airport.
Jan 1, 2012, 9:03 am
#170
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I wonder if we need a separate thread, now that the Talkboard has decided that Texas isn't part of the South...
Jan 14, 2012, 8:01 am
#172
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Hog Heaven - Durham, NC:
As my boss who hails from the country said of our lunch yesterday "this is a good old fashioned Red Neck meal!". The restaurant is nothing to look at (wooden benches and tables, order at a counter, in a bad strip mall etc.) but the food is excellent. The menu is limited but the chopped pork was perfect and they had a ton of sides including a really good slaw and potato salad. Plus the prices are decent. For two sandwiches, a large meat plate and three sides we spent $18.
As my boss who hails from the country said of our lunch yesterday "this is a good old fashioned Red Neck meal!". The restaurant is nothing to look at (wooden benches and tables, order at a counter, in a bad strip mall etc.) but the food is excellent. The menu is limited but the chopped pork was perfect and they had a ton of sides including a really good slaw and potato salad. Plus the prices are decent. For two sandwiches, a large meat plate and three sides we spent $18.
Feb 13, 2012, 12:52 pm
#174
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I have a soft spot for The Pig in Chapel Hill, as they have very good (Not quite great, but close...) real BBQ (NC style, that is), as well as having a vegan menu for folks like me who have spouses who, for some unfathomable reason, eschew meat.
Mar 13, 2012, 11:21 am
#175
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The Bar B Que House - Oak Island, NC
They actually have a few locations but this is the one I've been to. Big portions (the half rack is REALLY generous), great sides and sauces and decent prices. Restaurant isn't much to look at (but what BBQ place is?) and for take out it's perfect.
http://www.bestbbqonthebeach.com/
They actually have a few locations but this is the one I've been to. Big portions (the half rack is REALLY generous), great sides and sauces and decent prices. Restaurant isn't much to look at (but what BBQ place is?) and for take out it's perfect.
http://www.bestbbqonthebeach.com/
Mar 14, 2012, 7:01 am
#176
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America's Best BBQ Cities
1. Memphis, TN
2. Lockhart, TX
3. Kansas City, MO
4. Lexington, NC
5. Austin, TX
6. Nashville, TN
7. St Louis, MO
Virtually every place mentioned in this article has been mentioned in this thread. Having eat at both Jack's and Hog Heaven in Nashville, I can attest to their greatness ... although there are a couple of small local places I think are better.
I had Hog Heaven in Durham last year, but don't readily remember how good it was.
1. Memphis, TN
2. Lockhart, TX
3. Kansas City, MO
4. Lexington, NC
5. Austin, TX
6. Nashville, TN
7. St Louis, MO
Virtually every place mentioned in this article has been mentioned in this thread. Having eat at both Jack's and Hog Heaven in Nashville, I can attest to their greatness ... although there are a couple of small local places I think are better.
I had Hog Heaven in Durham last year, but don't readily remember how good it was.
Apr 6, 2012, 7:05 pm
#178
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Corkys , so so , interstate BBQ Memphis the best I've had , there's a place in lexington TN (the name escapes me) outside of Jackson that the locals talk about as being the best in west Tennessee.
Jul 4, 2015, 11:41 am
#179
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I've had Eastern Carolina style BBQ (whole hog) in NC a few times, but finally yesterday got to try some local Western Carolina style (shoulder) at Lexington BBQ.
Fortunately, as I was researching which place to visit, I also found some guidance about what to order. Specifically, the "outside brown", which is the end cut of the piece of meat. Usually not listed specifically on the menu, from what I read. Fattier, smokier, and more flavorful than the inside pieces. One comparison opined that "Outside brown from a pork shoulder is the fatty brisket of North Carolina." As a Texas-BBQ fan, I knew this is what I needed to get.
Here's my Sliced Outside Brown (tray with cole slaw):
And my girlfriend's Coarse Chopped regular (plate with slaw & fries, and out hush puppies):
Hers was fine, but nothing I'd travel out of my way for. But mine was great. I'm still a Texas guy, but if I find myself in an authentic Western Carolina BBQ spot, the outside brown is what I'll be asking for.
Fortunately, as I was researching which place to visit, I also found some guidance about what to order. Specifically, the "outside brown", which is the end cut of the piece of meat. Usually not listed specifically on the menu, from what I read. Fattier, smokier, and more flavorful than the inside pieces. One comparison opined that "Outside brown from a pork shoulder is the fatty brisket of North Carolina." As a Texas-BBQ fan, I knew this is what I needed to get.
Here's my Sliced Outside Brown (tray with cole slaw):
And my girlfriend's Coarse Chopped regular (plate with slaw & fries, and out hush puppies):
Hers was fine, but nothing I'd travel out of my way for. But mine was great. I'm still a Texas guy, but if I find myself in an authentic Western Carolina BBQ spot, the outside brown is what I'll be asking for.
Jul 6, 2015, 7:38 am
#180
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Sorry, coming back to this thread after quite a number of years to comment on the last page, some of which is 3-4 years old.
Man, have times changed. I lived in Simpsonville in 1983-1984. There was jack diddly for places to eat. There was an ice cream place around the corner from my neighborhood and a pizza place that was the second worst I've ever tasted. There may have been a "Clock" drive-in where you could order a BBQ sandwich. Or that may have been up the road in Mauldin.
Again, I was last in Meridian in 1979. No one to me out for barbeque. I do remember one of the best bowls of gumbo I've ever ordered by have no clue where I was.
That outside brown is a fine looking plate. The slaw doesn't look like my type, was it vinegary? Where is the sauce for your gf's chopped (I would prefer it pulled). See, this is why NC always falls to third on my barbeque rating by state.
Man, have times changed. I lived in Simpsonville in 1983-1984. There was jack diddly for places to eat. There was an ice cream place around the corner from my neighborhood and a pizza place that was the second worst I've ever tasted. There may have been a "Clock" drive-in where you could order a BBQ sandwich. Or that may have been up the road in Mauldin.
I've had Eastern Carolina style BBQ (whole hog) in NC a few times, but finally yesterday got to try some local Western Carolina style (shoulder) at Lexington BBQ.
Fortunately, as I was researching which place to visit, I also found some guidance about what to order. Specifically, the "outside brown", which is the end cut of the piece of meat. Usually not listed specifically on the menu, from what I read. Fattier, smokier, and more flavorful than the inside pieces. One comparison opined that "Outside brown from a pork shoulder is the fatty brisket of North Carolina." As a Texas-BBQ fan, I knew this is what I needed to get.
Here's my Sliced Outside Brown (tray with cole slaw):
And my girlfriend's Coarse Chopped regular (plate with slaw & fries, and out hush puppies):
Hers was fine, but nothing I'd travel out of my way for. But mine was great. I'm still a Texas guy, but if I find myself in an authentic Western Carolina BBQ spot, the outside brown is what I'll be asking for.
Fortunately, as I was researching which place to visit, I also found some guidance about what to order. Specifically, the "outside brown", which is the end cut of the piece of meat. Usually not listed specifically on the menu, from what I read. Fattier, smokier, and more flavorful than the inside pieces. One comparison opined that "Outside brown from a pork shoulder is the fatty brisket of North Carolina." As a Texas-BBQ fan, I knew this is what I needed to get.
Here's my Sliced Outside Brown (tray with cole slaw):
And my girlfriend's Coarse Chopped regular (plate with slaw & fries, and out hush puppies):
Hers was fine, but nothing I'd travel out of my way for. But mine was great. I'm still a Texas guy, but if I find myself in an authentic Western Carolina BBQ spot, the outside brown is what I'll be asking for.