+ 
+ 
Posted on 04/14/2020 2:26:02 PM PDT by nickcarraway
And beer!
I can make it better than anything I can buy from anyone else.
same here- owner of two smokers and a Weber charcoal grill....and a weber gas grill which has been used once in the past three years.
This list skips the entire state of NC. Parker’s ships, Skylight Inn ships, King’s Ships, Monk’s ships, even 12 Bones in Asheville does.
Better yet I got my son in law squared away and he does a real good smoked brisket which leaves me time to do side dishes and corn bread. I’ll be eating Easter leftovers today and probably tomorrow too.
I’ll just drop a deer in the back yard near the grill.
I find pastrami to be the most sensual of all the salted, cured meats.
Bless you!
I like all kinds of Bar-B-Q, but the best is pork.
Also just cook/smoke the meat then add whatever sauce you like.
+ +
RegulatorCountry wrote: “This list skips the entire state of NC.”
This list is for real BBQ, beef BBQ.
Well I guess that rules out the majority of Texas then, they call any old thing they throw over a fire barbecue.
RegulatorCountry wrote: “Well I guess that rules out the majority of Texas then, they call any old thing they throw over a fire barbecue.”
I had the opportunity to introduce a bunch of Good Ole Southern boys to BBQ beef ribs. They couldn’t get enough of them. As I told them: “After a BBQ beef rib, you’ll through rocks at the next pig you see.”
Seriously though, I do like pork ribs but the thing I miss most about living in Alabama is being unable to get good Texas style BBQ. Brisket is great but I’ll take beef ribs over pork any day.
Being Alabamian I suppose you squirt mayonnaise all over them, lol.
I’m sad that Killen’s BBQ, Pearland TX. isn’t on the list. KILLENS, SHINERBOCK and BLUEBELL...the TEXAS TRIFECTA
RegulatorCountry wrote: “Being Alabamian I suppose you squirt mayonnaise all over them, lol.”
I may live in Alabama but that doesn’t mean I was born here. True Okie all the way. We squirt tomato based BBQ sauces.
BIG BOOKMARK!
Pastrami on rye with brown mustard and a kosher dill pickle on the side.
Just my Eastern European genes calling.
That sounds pretty good to this old Southern boy.
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.