Posted on 03/09/2013 10:20:34 AM PST by Rebelbase
Gannet Source, excerpted.
The Texas BBQ Posse talks about each barbecue joint that made their Top 6, and what made them special. Details on each barbecue joint below.
Franklin Barbecue, 900 E. 11th St., Austin; 512-653-1187. franklinbarbecue.com. Open Tuesday through Sunday, 11 a.m. until the meat runs out....
(Excerpt) Read more at dallasnews.com ...
BBQ Ping list...thanks Rebelbase
Oooh, a vegetarian’s worst nightmare. The Salt Lick?
Ahoooah! I want to marry that pit.
My wife stopped at Zimmerhanzels BBQ on the way back from Houston last year, but they had just closed for the day. I have to get there some time in the near future.
Other than Southside in Elgin, there are few BBQ places I like. Rudys BBQ is the worst ever. I make better BBQ by mistake than they make on a regular basis.
FR really needs a “Like” button. Good eat’in there.
Texas Barbecue is great, but as Bubba Watson would surely agree, North Carolina’s “Lexington Barbecue” (pork barbecue) is fabulous.
If that isn't controversial enough, let's fight over Pig vs.Cow BBQ, or sauce vs. no-sauce.
I am partial to pig and no sauce, but I also smoke cow and sausage (homemade sausage).
And to really pick a fight, Chicken isn't worth the attention of a smoker, it is an inferior meat that has no redeeming qualities on its own.
Ping me when we discuss KC barbeque.
List is incomplete. They left out my backyard. ;o)
One of the best bbq sandwiches I’ve every had was from small mom and pop Greek restaurant and didn’t have traditional BBQ sauce on it.
My rendition of it:
Hickory smoke a pork loin. Slice it paper thin, pile it on a bun that’s been butter toasted in a pan or grill. Top with shredded cabbage that’s been dressed with Zesty Italian dressing.
That’s it. Amazingly good.
I don’t know about that. I’ve yet to see photos of a backyard BBQ that made me lust like I do for the photo at post #19.
Attribution to the creator of the sandwich at post 32:
R.I.P. Johnny.
I like Okie BBQ in Burbank near the park. Been there since the Forties. Just a takeout counter, but great pulled pork.
Of course, that was back when they had the old store downtown by the tracks.
Shame that place burnt down.
Good BBQ is a matter of taste. :)
When I was a boy, about 55 years or so ago, we used to go the the Huntsville Prison Rodeo, (before the lawyers shut it down, it was one of the best rodeos). We were driving in from Baytown, Texas. At that time there were no interstate highways, only state highways. So...people came in from all different directions,....from the west, from the south (Conroe, Dayton, Cleveland, Houston) from the north and east. As you approached Huntsville, (say 15 miles from Huntsville) you began seeing roadside stands and people selling things they made or cooked or their agricultural products). One of the main things you saw were black men cooking in their yards in a hand-dug pit...mostly pork ribs and brisket. My dad, who had been raised in Hunstville, had a goood number of black friends who he knew and they taught him how to cook barbecue from a pit. Most of the BBQ was not basted in a tomato paste, but rather in an apple cider, honey or sugar, cayan pepper, black pepper, salt concoction, mixed with an oil (usually corn oil, but I have learned that any oil will do.) It was the best BBQ...perhaps because of me being a kid, and the smells of the food when we stopped to get lunch. It was real Texas BBQ.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.