BBQ... The real thing - Page 3

Parshooter · 03-02-2009, 07:43 AM

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

Starscream · 03-02-2009, 08:44 AM

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

coach · 03-02-2009, 08:48 AM

Beale Street in Memphis. now that's BBQ

cle_smoker · 03-02-2009, 09:04 AM

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

cle_smoker

Kreth · 03-02-2009, 09:06 AM

Quote:

Originally Posted by andysutherland

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

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...

Starscream · 03-02-2009, 09:17 AM

Quote:

Originally Posted by Kreth

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...

Sounds familiar. You gotta love it!

awsmith4 · 03-02-2009, 09:25 AM

Quote:

Originally Posted by andysutherland

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

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.

03-02-2009, 09:27 AM

Quote:

Originally Posted by jquirit

Oregon BBQ ain't half-bad either.

It looks dry, but it ain't.

MMMMMMMM.

Geppetto · 03-02-2009, 07:09 PM

Quote:

Originally Posted by andysutherland

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

Sweatman's between Eutawville & Holly Hill SC -

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

And any place in Selma Alabama is good!

Smokin Gator · 03-02-2009, 07:13 PM

Quote:

Originally Posted by coach

Beale Street in Memphis. now that's BBQ

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!!

awsmith4 · 03-02-2009, 08:10 PM

Quote:

Originally Posted by Smokin Gator

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!!

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

03-03-2009, 07:02 AM

Quote:

Originally Posted by awsmith4

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

Thats an understatement!
I will never eat another "wet" rib because of this restaruant

And for those that think I am lying, they deliver nation wide...

muziq · 03-03-2009, 07:15 AM

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/

icehog3 · 03-03-2009, 09:25 AM

Quote:

Originally Posted by muziq

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/

Ribs for breakfast!!

mosesbotbol · 03-03-2009, 10:09 AM

Quote:

Originally Posted by muziq

Don't see anyone representin' Texas with any specifics, so here goes...

Here's a couple of good ones in TX

Coopers

The Salt Lick

03-03-2009, 10:36 AM

Quote:

Originally Posted by muziq

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/

Risky's Downtown Ft. Worth

macpappy · 03-03-2009, 10:42 AM

Quote:

Originally Posted by jquirit

Oregon BBQ ain't half-bad either.

It looks dry, but it ain't.

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?

jquirit · 03-03-2009, 10:48 AM

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

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.

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.

cherrybomb · 03-03-2009, 10:54 AM

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

03-03-2009, 11:15 AM

Quote:

Originally Posted by macpappy

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?

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

03-02-2009, 07:43 AM	#41
Parshooter I'm a friend of Gary S Join Date: Oct 2008 First Name: Marc Location: St Somewhere Posts: 835 Trading: (2)	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. __________________ I love chicks with FLBP.

03-02-2009, 08:44 AM	#42
Starscream Knowhutimean, Vern? Join Date: Oct 2008 First Name: Andy Location: In a little town somewhere in the USA Posts: 10,237 Trading: (4)	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. __________________ Insert quote here.

03-02-2009, 08:48 AM	#43
coach Hiding in Klug"s Humi Join Date: Oct 2008 Location: twinsburg oh Posts: 258 Trading: (3)	Re: BBQ... The real thing Beale Street in Memphis. now that's BBQ

03-02-2009, 09:04 AM	#44
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've had my share of Memphis BBQ and it is damn fine. cle_smoker

03-03-2009, 07:15 AM	#53
muziq Local Artard Join Date: Oct 2008 Location: Here and there...no, there... Posts: 212 Trading: (4)	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/ __________________

03-03-2009, 10:48 AM	#58
jquirit Angry Asian Dwarf Join Date: Oct 2008 Location: State of Confusion Posts: 426 Trading: (3)	Re: BBQ... The real thing Here's the funny thing. That one was done in a Weber kettle. 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 225-250F). A bit more cumbersome and hand's on than using a regular smoker but the results speak for themselves. 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. __________________ S: 220/C: 209/G: 180 Last edited by jquirit; 03-03-2009 at 11:01 AM.*

03-03-2009, 10:54 AM	#59
cherrybomb Adjusting to the Life Join Date: Oct 2008 First Name: Chris Location: somewhere over the rainbow Posts: 291 Trading: (15)	Re: BBQ... The real thing memphis in may bbbq fest is not an event to miss in memphis