Re: BBQ... The real thing
 

Atlanta has some damn good bbq. You just have to be brave and go to the 'hood to get it. :tu

Re: BBQ... The real thing
 

NC/SC bbq is awesome. I went to a pig-pickin on Saturday. One of the good things about this part of the country.

Re: BBQ... The real thing
 

Beale Street in Memphis. now that's BBQ

Re: BBQ... The real thing
 

I've had my share of Memphis BBQ and it is damn fine.

cle_smoker

Re: BBQ... The real thing
 

I worked at a bar in NC that did these about once a month. We had a guy that came in with a slow cooker made from a 55-gallon drum mounted on a trailer. He'd start cooking the night before, and it was sooooo good... :dr

Re: BBQ... The real thing
 

Sounds familiar. You gotta love it!:dr

Re: BBQ... The real thing
 

Man i love Pig Pickin's, I go to one at least once a year on the start of dove season, and when i get lucky my uncle will host one when we are in NC visiting him.

Re: BBQ... The real thing
 

MMMMMMMM. :dr

Re: BBQ... The real thing
 

Sweatman's between Eutawville & Holly Hill SC -

http://southcarolinabarbecue.blogspo...y-hill-sc.html


And any place in Selma Alabama is good! :dr

Re: BBQ... The real thing
 

I can't think of one place on Beale Street that has really good Q. Now there are several places in Memphis that are top notch... Central BBQ being my favorite, but on Beale the only place that is even decent IMO is The Pig and that is only for there sauces. Sorry for the run on sentence!!

Re: BBQ... The real thing
 

Rendezvous' dry ribs are pretty tasty, but don't remember having any pork on Beale Street its self

Re: BBQ... The real thing
 

Thats an understatement!
I will never eat another "wet" rib because of this restaruant:dr:dr
And for those that think I am lying, they deliver nation wide...:dance:

Re: BBQ... The real thing
 

Don't see anyone representin' Texas with any specifics, so here goes...Snow's, in Lexington...only open on Saturdays, they close when they run out of meat, which lately has been by 10:30 in the *morning*: http://www.snowsbbq.com/

Re: BBQ... The real thing
 

Ribs for breakfast!! :D :dr

Re: BBQ... The real thing
 

Here's a couple of good ones in TX

Coopers

The Salt Lick

Re: BBQ... The real thing
 

Risky's Downtown Ft. Worth:dr:dr

Re: BBQ... The real thing
 

What kind of wood did you use? I had some in Seattle a while back that was cooked over Alder.

Speaking of wood, what is the favorite? Hickory, Pecan, Mesquite or something else?

Re: BBQ... The real thing
 

Here's the funny thing. That one was done in a Weber kettle. :D

Split the kettle into 1/3-2/3. 1/3 had a pile of briquettes with a wall of firebricks separating it from the drip pan on the 2/3's. Lit it using a modified Minion method (a couple lit coals over a pile of unlit charcoal). Used 100% hardwood briquettes (Rancher's, the really popular ones from the WSM crowd) with chunks of mesquite and apple. Temp probe in the brisket, and a temp probe in the top vent. Top vent open all the way, the bottom vent nearly closed off (got it to hold around 225-250*F). A bit more cumbersome and hand's on than using a regular smoker but the results speak for themselves.

:tu

Personally, my (current) favorite wood is mesquite and apple in a combination. Though, what I really want to use that I haven't gotten to use in ages is dried guava woot. I'm originally from Hawaii and that's what my dad used mostly for his smoking. Imparts a unique taste to the meat.

Re: BBQ... The real thing
 

memphis in may bbbq fest is not an event to miss in memphis

Re: BBQ... The real thing
 

Hey Senior Chief, I find with brisket that apple is a really nice wood for it, followed by hickory. :2