Posted on 12/29/2021 1:06:11 PM PST by mylife
Rodney Scott, a James Beard Award-winning pitmaster and the founder of Rodney Scott's Whole Hog BBQ, says there are a few key red flags to keep an eye on when you're looking for a quality barbecue restaurant to satisfy your craving.
The cookbook author told Insider that spotting the difference between a true barbecue spot and a place serving barbecuelike food is as simple as using your senses — just look around.
If there is no visible pile of wood or pit area, that's your first red flag "If you could see if they've got wood, or if you could see if they're cooking it on-site — that's a good sign," Scott said.
Sometimes, a restaurant will have their pits and cooking area visible to diners, like at Rodney Scott's locations.
"For example, at our spot here, you can see the pits because we're on this corner," Scott said of his restaurant in Charleston, South Carolina. "And our Birmingham location, when you walk in the door, you can see the pits through the dining room through a glass window, and you can see everything going on in there."
He said it was important to his team to give customers an opportunity to see, when they show up, that they cook everything on-site. But some restaurants may not have the space or ability to do that.
(Excerpt) Read more at msn.com ...
I’m not a pitmaster, but ... duh! Pretty basic stuff to look for right there.
if you don’t get wood going to a pit bbq place, that’s the first red flag.
some yahoo bought the spare rib when Dewey died and they dont even use the pits anymore :(
gave out some Lilly Q’s mustard based SC BBQ sauce this Xmas
Well, my go to place, “Little Miss BBQ” on University in Phoenix has cords and cords of wood in sight, six large smokers, also in sight. Closing time is when they “run out of meat”. And they actually manufacture their own smokers and sell to other bbq joints (Camelback Smokers).
Heck, even the Mexican supermarkets smoke their meat in view (Food City on Glendale & 35th Ave.). No shortage of good bbq here. Georgia had even more, with smokers at roadside food trucks.
I’ll have to remember that place if I am ever that way.
Hi.
There’s a place in Dunedin off Alt 19 that looks exactly like that.
Small menu, beans,collards, ribs, pull pork. Wood piled high in the back.
Key lime pie.
Yum.
5.56mm
Back in late 80s my dad brought barbecue from a place called Speedo’s somewhere in way off NC.
That was some of the best.
My brisket takes 18 hours to cook. I live at the bottom of the subdivision and have had several neighbors talk about the lingering smoke. No one really complains, they just want some of my BBQ or are jealous of how delicious our neighborhood smells.
FReepers wanting to read the original article without a trip through msnland, and all that implies, can find it here:
https://www.insider.com/pitmaster-rodney-scott-red-flags-how-to-spot-barbecue-restaurant-2021-12
But its real name was "Mr. Earl's".
Thanks!
Never had Carolina style BBQ. I’ve heard good things though.
My experiences have been mostly KC and Texas.
A shout out to a place that sells excellent drum smokers, veteran owned, too. These are so stupidly simple but I’ve never *not* had something excellent come out of mine.
Still takes some sill with the rubs, trimming, but a good American company making a really high-quality item that will last.
I’ll take your word for it.
That’s the name I remember but that barbecue was unreal good.
Dad has traveled the us so much he probably forgot exactly where anyhow.
I would love to eat there!
https://www.jellybeanandjulias.com/
The ONLY BBQ place in Minnesota, that I’ve found so far, that serves REAL Texas brisket. Smoker is out back and their wood bin has a padlocked gate.
Wood- check
Smokehouse- check
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