BBQ... The real thing - Page 5

cle_smoker · 03-18-2009, 02:17 PM

I'd like to know that as well. I've seen a video of smoked bologna with BBQ sauce in the middle, but never with peppers, garlic, and butter.

03-18-2009, 04:23 PM

Quote:

Originally Posted by awsmith4

Their pulled pork is great, some of the best I've had

Sam and Dave's 2 is on Whitlock Ave. (GA 120) just about a mile or two west of the Marietta Square. Coming in from Dallas you would just head east on 120 then after you cross over the East/West Connector and drive another few miles its in a shopping center on your left. There is a Waffle House in the parking lot.

Albert,thanks for the hookup,,,will try these guys in the coming week. More information on testicle donation to follow.

marge796 · 03-18-2009, 04:49 PM

The Salt lick outside of Austin TX is the best I've have ever had hands down good.

awsmith4 · 03-18-2009, 07:23 PM

Quote:

Originally Posted by Cigary

Albert,thanks for the hookup,,,will try these guys in the coming week. More information on testicle donation to follow.

As it turns out I am in no need of extra testicles, but do let me know what you think.

jaycarla · 03-18-2009, 11:40 PM

Quote:

Originally Posted by LooseCard

Details, please.....

Take a full log of Bologna, I think it is a 5lb roll. At each end cut a hole about 1.5" in diameter. You don't want to completely hollow it out, but go at least 6" in on each cut.

I use one whole bulb of garlic, around a cup of sliced peppers, and a half stick of butter.

Split up all of that between the two ends. Now the two pieces that you cut out, slice off enough so that you can put a "cap" back on each end.

Loosely roll in foil, it will expand as it cooks.

Leave a little vent at the top so smoke can get in. At the halfway point, I will seal up the first vent, flip it over and make a good sized vent on that side.

I leave it on the middle shelf or higher. It is pretty much impossible to over-cook, unless you get it too close to your heat source.

6-8 hours later you will have gold. It may sound ridiculous but it is fricking awesome chit. It is rich so most people only have a slice. I cut it into 1" slices. If anyone decides to try it let me know what you think. Everyone that I have had try it thinks it is great.

wshan · 03-19-2009, 11:55 PM

Quote:

Originally Posted by goalie204

my daD who has travelled the world and eaten some bbq several times in kansas, tennesse, texas said the best he's had was in atlanta, but i just wnat to try them all, bbq makes me weak in the knees :X

Where in ATL? I've been searching forever to find a good bbq place here so a recommendation would be appreciated! Tried a few places I found on citysearch and they all were mediocre at best.

There was this place in tampa...pink cinderblock building with a big ass picture of a pig in overalls and a quote bubble over it's head that reads "we be smokin'" ...best damn bbq ever. They run out of stuff if you go too late.

awsmith4 · 03-20-2009, 12:02 AM

Quote:

Originally Posted by wshan

Where in ATL? I've been searching forever to find a good bbq place here so a recommendation would be appreciated! Tried a few places I found on citysearch and they all were mediocre at best.

There was this place in tampa...pink cinderblock building with a big ass picture of a pig in overalls and a quote bubble over it's head that reads "we be smokin'" ...best damn bbq ever. They run out of stuff if you go too late.

http://www.lostmountainbbq.com/

688sonarmen · 03-22-2009, 08:41 PM

one of my first jobs was at champion BBQ in Lagrange ky. The pay was crap but the food was amazing. I eat BBQ when ever I see a new shop. My fav is Pierces in Williamsburg va. As far as smokin goes I don't see it mentioned here but I used some oak with a beef brisket a while back and it came out great. The ribs not so much I learned that meat can turn into jerky if smoked to much.

LooseCard · 03-23-2009, 04:20 PM

Quote:

Originally Posted by 688sonarmen

As far as smokin goes I don't see it mentioned here but I used some oak with a beef brisket a while back and it came out great. The ribs not so much

I learned that meat can turn into jerky if smoked to much.

Oak is popular in northern areas. I like it, but haven't actually used it.

wshan · 03-25-2009, 09:19 PM

Quote:

Originally Posted by awsmith4

http://www.lostmountainbbq.com/

I think I'll try to go this weekend...you want to go grab some food? BBQ is such great hang over food...

SmokeyJoe · 03-25-2009, 11:09 PM

Here is the real deal...

Whipper Snapper · 03-26-2009, 12:10 AM

That's pretty tasty lookin'

cle_smoker · 03-26-2009, 07:12 AM

That looks damn tasty. I can't wait for it to warm up and stay warm. My WSM has been calling my name all winter long.

awsmith4 · 03-26-2009, 09:26 AM

Quote:

Originally Posted by SmokeyJoe

Here is the real deal...

Joe, one thing that I enjoy that seems to be exclusive to Eastern NC is the yellow mustard slaw. Almost all of my relatives are located about an hour East of Raleigh and every time I visit I cannot stay away from the BBQ sandwiches and mustard slaw. And when you mix the Q and the slaw and throw it on the bun, well that might be the best sandwich ever.

awsmith4 · 03-26-2009, 09:27 AM

Quote:

Originally Posted by wshan

I think I'll try to go this weekend...you want to go grab some food? BBQ is such great hang over food...

Just give me a call. Saturday i should be free around lunchtime

03-28-2009, 10:32 AM

bbq is the best food in the world

688sonarmen · 03-28-2009, 10:35 AM

Im still looking for a church that gives pulled pork at communion instead of those crackers

03-18-2009, 02:17 PM	#81
cle_smoker Adjusting to the Life Join Date: Feb 2009 First Name: Robert Location: Cleveland, OH Posts: 403 Trading: (1)	Re: BBQ... The real thing I'd like to know that as well. I've seen a video of smoked bologna with BBQ sauce in the middle, but never with peppers, garlic, and butter.

03-18-2009, 04:49 PM	#83
marge796 It Just Doesn’t Matter!!! Join Date: Feb 2009 First Name: Chris Location: Topeka KS Posts: 1,624 Trading: (28)	Re: BBQ... The real thing The Salt lick outside of Austin TX is the best I've have ever had hands down good. __________________ “Don’t talk to me about naval tradition. It’s nothing but rum, sodomy and the lash.” -Sir Winston Churchill

03-22-2009, 08:41 PM	#88
688sonarmen Shipmate! Join Date: Mar 2009 First Name: Jake Location: Norwich, Ct Posts: 2,698 Trading: (17)	Re: BBQ... The real thing one of my first jobs was at champion BBQ in Lagrange ky. The pay was crap but the food was amazing. I eat BBQ when ever I see a new shop. My fav is Pierces in Williamsburg va. As far as smokin goes I don't see it mentioned here but I used some oak with a beef brisket a while back and it came out great. The ribs not so much I learned that meat can turn into jerky if smoked to much.

03-25-2009, 11:09 PM	#91
SmokeyJoe Chief Wannastogie Lounge Join Date: Oct 2008 First Name: Joe Location: Raleigh, NC Posts: 3,163 Trading: (28)	Re: BBQ... The real thing Here is the real deal... __________________ "I intend to smoke a good cigar to the glory of God..." ~ Charles H. Spurgeon, British Baptist preacher

03-26-2009, 12:10 AM	#92
Whipper Snapper 95% Banter 5% MMM Habanos Join Date: Feb 2009 First Name: Blake Location: Shawnee Posts: 1,037 Trading: (0)	Re: BBQ... The real thing That's pretty tasty lookin' __________________ "I don't feel that smoking makes me ashamed, and therefore I mean to smoke to the glory of God." -Charles Spurgeon.

03-26-2009, 07:12 AM	#93
cle_smoker Adjusting to the Life Join Date: Feb 2009 First Name: Robert Location: Cleveland, OH Posts: 403 Trading: (1)	Re: BBQ... The real thing That looks damn tasty. I can't wait for it to warm up and stay warm. My WSM has been calling my name all winter long.

03-28-2009, 10:32 AM	#96
Punchlover Guest Posts: n/a	Re: BBQ... The real thing bbq is the best food in the world

03-28-2009, 10:35 AM	#97
688sonarmen Shipmate! Join Date: Mar 2009 First Name: Jake Location: Norwich, Ct Posts: 2,698 Trading: (17)	Re: BBQ... The real thing Im still looking for a church that gives pulled pork at communion instead of those crackers

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